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How To make Gratin Of Greens Casserole By James Beard, Chef
2 lb Spinach; fresh
3/4 c Olive oil
2 lb Swiss chard
2 lb Zucchini
1 x Salt; to taste
1 c Rice; cooked
3 ea Garlic cloves; fine chopped
6 md Eggs
1/2 c Bread crumbs; fine crumbled
Wash the spinach well. Remove the coarse stalks; dry the leaves thoroughly and chop rather fine. Using a heavy skillet, cook spinach in 2 tbspns olive oil over medium heat until just wilted. Drain and put into a large bowl. Wash, dry, and chop the Swiss chard. Using the same skillet, cook chard in 2 tblspns olive oil until wilted. Drain and add to the spinach. Wash, dry, trim, and dice the unpeeled zucchini; add about 4 more tblspns olive oil to the skillet. Saute' the zucchini, tossing well until just tender. Add zucchini to the spinach and chard, season with salt to taste, and mix in the already cooked rice and garlic. Combine well. Transfer to a well-oiled, heavy 2 quart baking dish. Spoon 3 to 4 tblspns olive oil over the top. Bake in a 300dF oven for 20 minutes. Beat the eggs well; pour them over the vegetables mixture; sprinkle the top with bread crumbs; return to the oven and bake until the eggs are just set, about 10 to 15 minutes. Eat warm or cold. This makes an excellent luncheon or supper dish.
How To make Gratin Of Greens Casserole By James Beard, Chef's Videos
Mom's Scalloped Potato Gratin - Food Wishes
This simple, comforting potato casserole was one of my favorite foods growing up, and it would have been a favorite of mine as an adult, if I hadn’t gone to culinary school. Happily, I’ve rediscovered how great this significantly less rich milk-based version is, and I’m very excited to be sharing it with you. Enjoy!
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How to Make Chicken with Tarragon Cream Sauce, Green Beans & Rice Pilaf | Rachael Ray
Rach's Tarragon Cream Sauce gives this easy chicken dinner sophisticated French flair.
Try These Oven-baked French Fries | Jacques Pépin Cooking at Home | KQED
No fryer? No problem. Jacques Pépin picked up this oven-baked french fries recipe from his daughter, Claudine. It has less calories than traditional fries and you don't have to stand over a fryer. Just pop them in the oven at 425 degrees for 45 minutes. Jacques goes the rustic skin-on route (aka In-n-Out style) but feel free to peel according to your preference. Happy cooking!
What you'll need:
1.5 lbs potatoes, 2 - 3 tbsp oil (jacques uses peanut), 1 tsp paprika, 1 tsp herb de provence, salt
Jacques Pépin Cooking At Home: Oven Fries
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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James Beard, the Pacific Northwest and the birth of the foodie movement | Oregon Experience
From razor clam soufflé to her famous currant teacakes—Mary Beard loved to cook, and always with the freshest seasonal ingredients.
Her son James embraced his mother’s passion for food. And even as the proclaimed “dean of American cookery” later moved away and traveled the world, James Beard would forever champion Oregon as a food-lover’s paradise.
Today, good food has become a movement. Fresh and local is the mantra of cooks throughout the Pacific Northwest. Yet many have forgotten the name of the man, the native Oregonian, who may have started it all: James Beard.
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30 Cloves Garlic Chicken Recipe | French Bistro Recipes
The 30 cloves of garlic chicken is made with chicken that is braised in wine and cognac with 30 cloves of garlic, this French bistro packs a punch of flavors.
Get the recipe:
can be served with a ratatouille or macaroni gratin
pair with a white burgundy or chardonnay.
This French cuisine 30 cloves garlic chicken recipe dates back from our grandmas time and there is no clear origin that I know of as to why someone decided to cook a chicken with 30 or even 40 cloves of garlic. I know that the French soil is perfect for garlic growing and many region also have farm chickens widely available so perhaps that back in the days, farmers did not have much else to cook just decided to use what they had: garlic and chicken.but who knows?
Anyway in this modern day french bistro food version, we are simply sauteing pieces of chicken with lots of garlic cloves. the dish is then flambe with cognac and deglazed with white wine to create that super concentrated jus full of flavors. The garlics clove are cooked in their sleeves so the chicken does not taste that must of garlic but what you do get, is garlic cloves that are cooked from inside and almost become pureed garlic.
in this video I give two version of that easy garlic chicken recipe. one version is the original French bistro chicken recipe and the second is my twist of that recipe where I only create a quick creamy garlic sauce at the end. no use to say that if garlic is your thing you have to try that 30 cloves garlic chicken recipe.
can be served with a ratatouille or macaroni gratin
pair with a white burgundy or chardonnay.
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James Beard's Famous Onion Sandwich Recipe | Jacques Pépin Cooking at Home | KQED
Jacques Pépin shares the famous onion sandwich recipe he picked up from his dear friend James Beard decades ago. This was a favorite of Jacques' wife, Gloria. Not an onion fan? That's okay. Try Jacques' radish sandwich recipe for a crunchy lunchtime delight.
What you'll need:
Bread, mayonnaise, 1/2 white onion, salt, parsley or chives, unsalted butter, thinly sliced radishes
Jacques Pépin Cooking At Home: James Beard Onion and Radish Sandwich
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.