Barefoot Contessa’s Potato-Fennel Gratin

Do you ever eat something and can’t stop thinking about it the next day?

Well, that’s how I feel about these potatoes. I know, I’m weird when it comes to food…maybe a bit obsessive to a non-foodie, but please tell me someone out there understands what I mean?

I told you I spent the day with my husband’s family over the weekend…my sister in law, Paula, made this potato dish for us and oh did we enjoy it. Paula is a fellow foodie…she loves Barefoot Contessa as much as I do and we can really talk food if you know what I mean. She was even nice enough to bring me a copy of the cookbook they were giving away at Costco…she knows what makes me happy! We enjoyed this creamy potato dish alongside some glazed ham and salad…a perfect meal. Especially right before you are about to set some New Year’s Resolutions!!

Potato-Fennel Gratin
Recipe from Ina Garten, The Barefoot Contessa Cookbook

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

I want to thank Gloria over at Cookbook Cuisine for being kind enough to share this Friendship Award with me…Gloria always has something nice to say when she stops by and I really appreciate her for it! Stop by her blog and say hello.

Happy New Year to you!!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Barefoot Bloggers – Herb Roasted Onions

This recipe is definitely a keeper. You really can not go wrong with these rustic roasted onions. Aren’t they pretty?

Kelly from Baking with the Boys chose Ina Garten’s Herb Roasted Onions as her selection for one of November’s Barefoot Bloggers recipes. When I saw the recipes chosen this month, I was very excited about both of them. Not that past recipes weren’t exciting and delicious, but, these two were going to be no brainers for me, I wouldn’ t have to do too much altering to … um … lighten them up. If you know me, I’m all about lightening things up…it’s kind of like an addiction. And if you know Ina’s recipes, well you know they are usually full of good stuff like butter and cream!

Anyway, back to the onions. I think this side dish would be great for almost any meal…they would be perfect for steak or a rustic roast chicken. Throw your leftovers on a sandwich or scramble them with some eggs. They might even sneak their way onto your Thanksgiving table if you let them. I think they are definitely worthy.

I really loved the leftover dressing that was used to drizzle over the onions after they were cooked. It gave them such a fresh taste, in addition to their natural sweetness that came out from the roasting. This is real food, simplicity at it’s best.

Herb-Roasted Onions
Recipe by Ina Garten, Barefoot Contessa at Home cookbook

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Back in August, I jousted for the first time with these yummy gelato treats. Sophie from Key Ingredient was nice enough to feature the recipe on her blog The Back Burner. It was a great write up and I can’t thank her enough! Go check it out here!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Barefoot Bloggers – Herb Roasted Onions

This recipe is definitely a keeper. You really can not go wrong with these rustic roasted onions. Aren’t they pretty?

Kelly from Baking with the Boys chose Ina Garten’s Herb Roasted Onions as her selection for one of November’s Barefoot Bloggers recipes. When I saw the recipes chosen this month, I was very excited about both of them. Not that past recipes weren’t exciting and delicious, but, these two were going to be no brainers for me, I wouldn’ t have to do too much altering to … um … lighten them up. If you know me, I’m all about lightening things up…it’s kind of like an addiction. And if you know Ina’s recipes, well you know they are usually full of good stuff like butter and cream!

Anyway, back to the onions. I think this side dish would be great for almost any meal…they would be perfect for steak or a rustic roast chicken. Throw your leftovers on a sandwich or scramble them with some eggs. They might even sneak their way onto your Thanksgiving table if you let them. I think they are definitely worthy.

I really loved the leftover dressing that was used to drizzle over the onions after they were cooked. It gave them such a fresh taste, in addition to their natural sweetness that came out from the roasting. This is real food, simplicity at it’s best.

Herb-Roasted Onions
Recipe by Ina Garten, Barefoot Contessa at Home cookbook

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Back in August, I jousted for the first time with these yummy gelato treats. Sophie from Key Ingredient was nice enough to feature the recipe on her blog The Back Burner. It was a great write up and I can’t thank her enough! Go check it out here!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Barefoot Bloggers – Herb Roasted Onions

This recipe is definitely a keeper. You really can not go wrong with these rustic roasted onions. Aren’t they pretty?

Kelly from Baking with the Boys chose Ina Garten’s Herb Roasted Onions as her selection for one of November’s Barefoot Bloggers recipes. When I saw the recipes chosen this month, I was very excited about both of them. Not that past recipes weren’t exciting and delicious, but, these two were going to be no brainers for me, I wouldn’ t have to do too much altering to … um … lighten them up. If you know me, I’m all about lightening things up…it’s kind of like an addiction. And if you know Ina’s recipes, well you know they are usually full of good stuff like butter and cream!

Anyway, back to the onions. I think this side dish would be great for almost any meal…they would be perfect for steak or a rustic roast chicken. Throw your leftovers on a sandwich or scramble them with some eggs. They might even sneak their way onto your Thanksgiving table if you let them. I think they are definitely worthy.

I really loved the leftover dressing that was used to drizzle over the onions after they were cooked. It gave them such a fresh taste, in addition to their natural sweetness that came out from the roasting. This is real food, simplicity at it’s best.

Herb-Roasted Onions
Recipe by Ina Garten, Barefoot Contessa at Home cookbook

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Back in August, I jousted for the first time with these yummy gelato treats. Sophie from Key Ingredient was nice enough to feature the recipe on her blog The Back Burner. It was a great write up and I can’t thank her enough! Go check it out here!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Barefoot Bloggers – Herb Roasted Onions

This recipe is definitely a keeper. You really can not go wrong with these rustic roasted onions. Aren’t they pretty?

Kelly from Baking with the Boys chose Ina Garten’s Herb Roasted Onions as her selection for one of November’s Barefoot Bloggers recipes. When I saw the recipes chosen this month, I was very excited about both of them. Not that past recipes weren’t exciting and delicious, but, these two were going to be no brainers for me, I wouldn’ t have to do too much altering to … um … lighten them up. If you know me, I’m all about lightening things up…it’s kind of like an addiction. And if you know Ina’s recipes, well you know they are usually full of good stuff like butter and cream!

Anyway, back to the onions. I think this side dish would be great for almost any meal…they would be perfect for steak or a rustic roast chicken. Throw your leftovers on a sandwich or scramble them with some eggs. They might even sneak their way onto your Thanksgiving table if you let them. I think they are definitely worthy.

I really loved the leftover dressing that was used to drizzle over the onions after they were cooked. It gave them such a fresh taste, in addition to their natural sweetness that came out from the roasting. This is real food, simplicity at it’s best.

Herb-Roasted Onions
Recipe by Ina Garten, Barefoot Contessa at Home cookbook

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Back in August, I jousted for the first time with these yummy gelato treats. Sophie from Key Ingredient was nice enough to feature the recipe on her blog The Back Burner. It was a great write up and I can’t thank her enough! Go check it out here!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Barefoot Bloggers – Herb Roasted Onions

This recipe is definitely a keeper. You really can not go wrong with these rustic roasted onions. Aren’t they pretty?

Kelly from Baking with the Boys chose Ina Garten’s Herb Roasted Onions as her selection for one of November’s Barefoot Bloggers recipes. When I saw the recipes chosen this month, I was very excited about both of them. Not that past recipes weren’t exciting and delicious, but, these two were going to be no brainers for me, I wouldn’ t have to do too much altering to … um … lighten them up. If you know me, I’m all about lightening things up…it’s kind of like an addiction. And if you know Ina’s recipes, well you know they are usually full of good stuff like butter and cream!

Anyway, back to the onions. I think this side dish would be great for almost any meal…they would be perfect for steak or a rustic roast chicken. Throw your leftovers on a sandwich or scramble them with some eggs. They might even sneak their way onto your Thanksgiving table if you let them. I think they are definitely worthy.

I really loved the leftover dressing that was used to drizzle over the onions after they were cooked. It gave them such a fresh taste, in addition to their natural sweetness that came out from the roasting. This is real food, simplicity at it’s best.

Herb-Roasted Onions
Recipe by Ina Garten, Barefoot Contessa at Home cookbook

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Back in August, I jousted for the first time with these yummy gelato treats. Sophie from Key Ingredient was nice enough to feature the recipe on her blog The Back Burner. It was a great write up and I can’t thank her enough! Go check it out here!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Game Day Recipes – Chicken Wings and Cajun Pasta Salad

Short and sweet post for me today…one of those weeks!

I was able to get the recipe for those tasty wings we had over the weekend.

Thanks Suzette and Josh!

Chicken Wings
Recipe from Suzette

2 lbs chicken wings
1 cup olive oil
1 1/2 tsp dry lemon pepper seasoning salt
1 1/2 tsp dry dill seasoning (Or look for a seasoning called “It’s A Dilly” which has it all)
Dry Ranch Dressing Packet
Fresh Ground Pepper

Combine oil, lemon pepper seasoning and dill seasoning in bowl. Pour over chicken wings and let marinate for 4-6 hours.

Place wings in an oven pan covered w/foil and sprinkle liberally with Dry Ranch Dressing packet and fresh ground pepper….cook 425 degree for about 35-40 minutes. Watch them closely! Serve with Ranch dressing and cut celery.

And here’s the recipe for the pasta salad I put together over the weekend. Lots of crunchy veggies and great flavor!

Cajun Pasta Salad
Recipe by Aggie

1/2 box of cooked and cooled whole wheat pasta (bow ties or penne)
4 – 6 Andouille sausages, grilled and cut in large pieces
1 cup of corn (grilled and cut off cob)
bunch of green onions, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
bunch grape tomatoes, halved
can of red kidney beans, drained and rinsed (optional)

Cajun Dressing
1 cup of mayonnaise (I used light)
3 tsp of Cajun seasoning
2-3 dashes of Worcestershire Sauce
2 garlic cloves, minced
juice from 1 large lemon
Salt and Pepper to taste

Combine ingredients for salad in large bowl. In small bowl, whisk together ingredients for dressing. Fold dressing into pasta salad and combine gently. Enjoy!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Game Day Recipes – Chicken Wings and Cajun Pasta Salad

Short and sweet post for me today…one of those weeks!

I was able to get the recipe for those tasty wings we had over the weekend.

Thanks Suzette and Josh!

Chicken Wings
Recipe from Suzette

2 lbs chicken wings
1 cup olive oil
1 1/2 tsp dry lemon pepper seasoning salt
1 1/2 tsp dry dill seasoning (Or look for a seasoning called “It’s A Dilly” which has it all)
Dry Ranch Dressing Packet
Fresh Ground Pepper

Combine oil, lemon pepper seasoning and dill seasoning in bowl. Pour over chicken wings and let marinate for 4-6 hours.

Place wings in an oven pan covered w/foil and sprinkle liberally with Dry Ranch Dressing packet and fresh ground pepper….cook 425 degree for about 35-40 minutes. Watch them closely! Serve with Ranch dressing and cut celery.

And here’s the recipe for the pasta salad I put together over the weekend. Lots of crunchy veggies and great flavor!

Cajun Pasta Salad
Recipe by Aggie

1/2 box of cooked and cooled whole wheat pasta (bow ties or penne)
4 – 6 Andouille sausages, grilled and cut in large pieces
1 cup of corn (grilled and cut off cob)
bunch of green onions, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
bunch grape tomatoes, halved
can of red kidney beans, drained and rinsed (optional)

Cajun Dressing
1 cup of mayonnaise (I used light)
3 tsp of Cajun seasoning
2-3 dashes of Worcestershire Sauce
2 garlic cloves, minced
juice from 1 large lemon
Salt and Pepper to taste

Combine ingredients for salad in large bowl. In small bowl, whisk together ingredients for dressing. Fold dressing into pasta salad and combine gently. Enjoy!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Game Day Recipes – Chicken Wings and Cajun Pasta Salad

Short and sweet post for me today…one of those weeks!

I was able to get the recipe for those tasty wings we had over the weekend.

Thanks Suzette and Josh!

Chicken Wings
Recipe from Suzette

2 lbs chicken wings
1 cup olive oil
1 1/2 tsp dry lemon pepper seasoning salt
1 1/2 tsp dry dill seasoning (Or look for a seasoning called “It’s A Dilly” which has it all)
Dry Ranch Dressing Packet
Fresh Ground Pepper

Combine oil, lemon pepper seasoning and dill seasoning in bowl. Pour over chicken wings and let marinate for 4-6 hours.

Place wings in an oven pan covered w/foil and sprinkle liberally with Dry Ranch Dressing packet and fresh ground pepper….cook 425 degree for about 35-40 minutes. Watch them closely! Serve with Ranch dressing and cut celery.

And here’s the recipe for the pasta salad I put together over the weekend. Lots of crunchy veggies and great flavor!

Cajun Pasta Salad
Recipe by Aggie

1/2 box of cooked and cooled whole wheat pasta (bow ties or penne)
4 – 6 Andouille sausages, grilled and cut in large pieces
1 cup of corn (grilled and cut off cob)
bunch of green onions, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
bunch grape tomatoes, halved
can of red kidney beans, drained and rinsed (optional)

Cajun Dressing
1 cup of mayonnaise (I used light)
3 tsp of Cajun seasoning
2-3 dashes of Worcestershire Sauce
2 garlic cloves, minced
juice from 1 large lemon
Salt and Pepper to taste

Combine ingredients for salad in large bowl. In small bowl, whisk together ingredients for dressing. Fold dressing into pasta salad and combine gently. Enjoy!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Game Day Recipes – Chicken Wings and Cajun Pasta Salad

Short and sweet post for me today…one of those weeks!

I was able to get the recipe for those tasty wings we had over the weekend.

Thanks Suzette and Josh!

Chicken Wings
Recipe from Suzette

2 lbs chicken wings
1 cup olive oil
1 1/2 tsp dry lemon pepper seasoning salt
1 1/2 tsp dry dill seasoning (Or look for a seasoning called “It’s A Dilly” which has it all)
Dry Ranch Dressing Packet
Fresh Ground Pepper

Combine oil, lemon pepper seasoning and dill seasoning in bowl. Pour over chicken wings and let marinate for 4-6 hours.

Place wings in an oven pan covered w/foil and sprinkle liberally with Dry Ranch Dressing packet and fresh ground pepper….cook 425 degree for about 35-40 minutes. Watch them closely! Serve with Ranch dressing and cut celery.

And here’s the recipe for the pasta salad I put together over the weekend. Lots of crunchy veggies and great flavor!

Cajun Pasta Salad
Recipe by Aggie

1/2 box of cooked and cooled whole wheat pasta (bow ties or penne)
4 – 6 Andouille sausages, grilled and cut in large pieces
1 cup of corn (grilled and cut off cob)
bunch of green onions, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
bunch grape tomatoes, halved
can of red kidney beans, drained and rinsed (optional)

Cajun Dressing
1 cup of mayonnaise (I used light)
3 tsp of Cajun seasoning
2-3 dashes of Worcestershire Sauce
2 garlic cloves, minced
juice from 1 large lemon
Salt and Pepper to taste

Combine ingredients for salad in large bowl. In small bowl, whisk together ingredients for dressing. Fold dressing into pasta salad and combine gently. Enjoy!

a2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;