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How To make Green Garlic Soup Au Gratin
8 Stalks Green Garlic
1 tb Olive Oil
1 tb Butter
2 tb Butter, plus
2 ts Butter
8 sl Day-old Bread
1 1/4 c Beef Broth
1/4 ts Salt
1/4 ts Ground Black Pepper
1/2 c Parmesean Cheese, grated
Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 tb butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. SPread bread with 2 tb butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450?F for 10 minutes, until cheese has melted and
begun to turn golden. Per Serving: Calories: 645, Protein: 23g, Carbohydrates: 48g, Fat: 40g, Saturated Fat: 20g, Cholesterol: 79mg, Sodium: 1,466mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
How To make Green Garlic Soup Au Gratin's Videos
Cheesy Garlic Scalloped Potatoes (Au Gratin Potatoes)
In this video i make Cheesy Garlic Scalloped potatoes (Au Grain Potatoes) I hope you enjoy the video.
3 RED OR YELLOW OR A MIX POTATOES
1 MEDIUM ONION
2 TBSP SALTED BUTTER
2 TBSP GARLIC BUTTER
2 TBSP FLOUR
1 1/12 CUPS HALF AND HALF CREAM
PEPPER
PAPRIKA
SEASONING SALT
(OPTIONAL)CHICKEN SOUP BASE
PARMESAN AND OLD CHEDDAR
GREEN ONION
GARLIC SALT (TO SPRINKLE ON TOPWHEN IT COMES OUT OF THE OVEN)
slice 3 potatoes very thin
cut up one onion into thin strips
heat butter up in pan
add onion and fry for a bit
add flour and let it slightly brown
add cream and spices
cook till slightly thickened
put half the potatoes into a greased skillet
top with half the sauce then some cheese
then put the rest of the potatoes on top
then put the rest of the sauce
top with green onions and cheese
bake in preheated 350 degree oven for 35 minutes
then put under broiler for a little to brown the cheese a bit
sprinkle top with garlic salt
Spinach Au Gratin | Easy To Make Lunch/Dinner Recipe | Beat Batter Bake With Priyanka
Watch how to make Spicy Tomato Pickle, a traditional Indian pickle recipe by Anushruti.
Unlike other vegetables, tomato does not have a particular season and is available through the year. No wonder, tomato pickle is a recipe that can be enjoyed at any given point of time, irrespective of the climate or month. So, check out as Chef Anushruti makes this mouth watering traditional pickle recipe only on Rajshri Food.
Ingredients:
1 kg ( 10 medium sized) tomatoes
15 dry red chillies
5 green chilies (or use more for a spicier version)
1 1/2 to 2 tsp salt or to taste
4 tsp packed tamarind
125 ml (1/2 cup) sesame (til) oil
1 tsp mustard seeds
1 1/4 tsp asafetida, divinded
1 1/2 tsp turmeric
1 tsp fenugreek seeds (methi) (dry roasted for a few seconds and crushed)
Method:
- Wash tomatoes and cut into halves. Remove the eyes of the tomatoes.
- Place the tomatoes in a sauce pan and cook covered without any water until the skin starts to peel. Peel off the skin and place in a food processor or blender and grind to a puree. With the help of a soup strainer remove the seeds and keep aside.
- In the food processor or blender, place the red chili, green chili, 1/2 tsp salt and tamarind along with this tomato paste and blend again.
- In a heavy bottomed wok or kadhai, heat til oil and add mustard seeds. When they pop add 1/2 tsp asafetida or hing, turmeric powder and the ground paste and allow to cook on low heat, stirring in between so that it does not stick to the bottom of the wok or pan.
- When the pickle starts leaving oil add the roasted and crushed methi seeds and the remaining asafetida and salt.
- Allow to cool and place in an airtight container. Store in the refrigerator.
- P.S This pickle has a tendency to splutter and splash while cooking making it a messy affair. Using a thick bottomed vessel or pan and wearing gloves can help!
Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited
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Broccoli Soup Au Gratin - Cheesy Broccoli Soup Recipe
Learn how to make a Broccoli Soup Au Gratin recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Broccoli Soup Au Gratin.
Jamie's Quick Potato Dauphinoise
This super-speedy potato dauphinoise recipe is a great idea if you're short on time but still want great flavour. Creamy, cheesy and delicious. Jamie shows you his clever cheats and takes you through every step of the way.
This easy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 98 of Jamie's 30 Minute Meals book.
Thumbnail photography by David Loftus
Check out his videos here:
Portuguese Custard Tarts |
Savoury Morning Buns |
For more nutrition info, click here:
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CHEESY SCALLOPED POTATOES! STEP BY STEP!❤
These CHEESY SCALLOPED POTATOES are always a hit at our house, they are a PERFECT side for most meat dishes and are EASY to make. I know they will be a hit in your house too. ❤
INGREDIENTS
1/2 small onion (julienned)
3 1/2 Tbsp flour
1 garlic clove (finely minced)
1/8 tsp ground nutmeg
salt to your liking
pepper to your liking
3 1/2 Tbsp butter
4 medium russet potatoes (peeled and sliced thin)
chopped chives to garnish
2 C. whole milk
10 oz. cheese (white cheddar &colby jack
(or your choice)
plus more for topping
•In a small skillet with 1 Tbsp veg oil saute onions till golden brown then set aside.
•melt butter on low/med heat and slowly add flour a little at a time whisking non stop till
golden brown
• add finely minced garlic for 30 seconds
• add milk a little at a time whisking non stop till all is incorporated and mixture is thick, smooth and bubbly
add pepper, salt to your liking then add nutmeg
• start adding small bunches of cheese, whisking non stop till all cheese is incorporated and mixture is smooth ,thick and cheesy
• remove from heat
• drain and Pat dry potatoes
• spray bottom of dish with non stick spray
• layer thin layer of potatoes on bottom of dish and spread thin layer of cheese sauce (salt and pepper)
• repeat process and top with more grated cheese
• bake cover in aluminum foil at 350° for 1 hour to 1 hour and 20 minutes
• check at 45 minute point if tender, remove foil and continue baking uncovered till golden brown
• let cool a few minutes before serving
● CAUTION, be very careful with mandolin, use guard and keep away from children.
MEATLOAF!! DELICIOUS!❤
BACON MAC AND CHEESE
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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