Showing posts with label Fabulous Sides. Show all posts
Showing posts with label Fabulous Sides. Show all posts
I found myself today with a small cabbage in the refrigerator that I wanted to use up. I could have made coleslaw, of course, and I do love coleslaw, but I was wanting something hearty and filling.
It was too small to make cabbage rolls and I had some leftovers from yesterday that I wanted to use up as well, so I decided to make an old-fashioned cabbage casserole with it.
I do have a recipe on here for creamed cabbage, but I wanted something different. You know, sometimes you just fancy something different.
I found a recipe here for a cabbage casserole, but it used cream soup and mayonnaise, neither of which I wanted to use.
.JPG "Old Fashioned Cabbage Casserole")
I decided to create a combination of my regular Creamed Cabbage casserole and the new recipe.
I didn't want to boil the cabbage like I regularly do for my recipe. I liked the idea of cooking the cabbage and some onion in some butter in a skillet first.
I did however like the idea of a creamy sauce, but didn't want to use soup, so made a cream sauce from scratch. I also added two cheeses to the sauce, a good cheddar and some Parmesan because well, cheese always goes so well with cabbage.
.JPG "Old Fashioned Cabbage Casserole")
Being and feeling rather lazy I decided to do the creamy cheese sauce right in the skillet along with the cabbage. I didn't feel like dirtying up a separate pot to make the sauce.
It worked beautifully. Using a mix of milk and cream made for a deliciously rich sauce and grating in two cheeses added another lovely depth of flavor. I was on to a winner here!
.JPG "Old Fashioned Cabbage Casserole")
I also added some cheese and cracker crumbs to the top. I think a casserole is always made better for having added a crunchy topping, don't you?
This was rich and delicious, the topping nice and crunchy. I could have quite easily munched on a whole plate of this and nothing else.
.JPG "Old Fashioned Cabbage Casserole")
WHAT YOU NEED TO MAKE OLD FASHIONED CABBAGE CASSEROLE
I call this old fashioned because it used simple ordinary ingredients. Nothing out of a can here.
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
.JPG "Old Fashioned Cabbage Casserole")
My cabbage was a very small one, only about six inches around. You will want to trim away the core and any bruised leaves, cut into thick shreds and then chop those up.
You also want to chop the onion coarsely. I grated both cheeses myself. I always prefer to do this if possible as they add things to grated cheeses to make them flow more easily out of the bag. Always grate your own if you can.
.JPG "Old Fashioned Cabbage Casserole")
HOW TO MAKE OLD FASHIONED CABBAGE CASSEROLE
Nothing could really be simpler.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
.JPG "Old Fashioned Cabbage Casserole")
This really was lovely. Because the sauce is made right in the same pan as the cooked cabbage it is not watery because any cabbage juices are incorporated right into the sauce, adding even more flavor.
If you are a fan of cabbage dishes, I think you best prepare yourself to fall in love. This is quite simply one of the most delicious cabbage dishes I have ever made.
.JPG "Old Fashioned Cabbage Casserole")
Some other cabbage recipes in The English Kitchen you might enjoy are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Inspired by a recipe by Nigel Slater, this delicious dish has wedges of partially cooked cabbage napped with a cheese and mustard sauce, crumb topped and baked to perfection. Gorgeous is one word to describe it.
CABBAGE ROLLS - An old family favorite. A delicious combination of beef, rice, onions and bacon is shaped and then wrapped up in softened cabbage leaves, prior to being baked to perfection in a lush sweet/sour tomato sauce. These are to die for. They are always the first thing to disappear on the buffet table!
Yield: 4-6
Old Fashioned Cabbage Casserole
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with beautiful old-fashioned flavors. If you like cabbage, you will LOVE this simple casserole.
Ingredients
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
- Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
- Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
- Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
- Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
- Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
Thanks so much for visiting. Do come again!
One of my favorite vegetables has always been the humble potato. I just adore potatoes. In any way shape or form. One of my favorite ways to enjoy them is simply boiled and then tossed together with some butter and herbs.
But then, having said that, I would not turn down any potato when offered to me. I am a potato-holic! A day without a potato in it is a sad day for me!
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For quite a few months now I have been keen to try the Parmesan Roasted Potatoes that were going around on TikTok. I am not really one to follow trends, but one they were potatoes and two they looked fabulous.
Today was the day. All my stars were aligned, and I decided to go for it. I found a recipe here on a page called The Salty Side Dish. I adapted it to European measurements and also downsized the recipe to feed only two people.
.JPG "Parmesan Roasted Potatoes")
They actually turned out quite nice, although I am not sure what purpose scoring the cut sides served as they were not really that visible in the finished dish. For the most part the cheese glued the scores together.
But that was okay because, scored surfaces of not, these were pretty darned delicious!
.JPG "Parmesan Roasted Potatoes")
WHAT YOU NEED TO MAKE PARMESAN ROASTED POTATOES (FOR TWO)
It's a pretty simple list really.
- 2 1/2 TBS butter
- 3 TBS grated Parmesan cheese
- 1 tablespoons herb seasoning divided (any brand, I used a garlic and herb seasoning)
- 1/3 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4-pound red potatoes, well washed
- nonstick cooking spray
.JPG "Parmesan Roasted Potatoes")
Full disclosure here, I did not have any red potatoes, so I used baby russet potatoes, which worked beautifully. Each potato was about 3 inches in length and about 2 1/2 inches across, so I ended up with some decent sized potato halves. Not too large, not too small.
I used a Club House garlic seasoning mix. You can use any kind of seasoning mix you like. I thought the garlic would work well. I have also seen them done with a mix of fresh herbs.
I think fresh herbs would be a waste in this and I am not sure that you would get as crisp a result once the moisture starts to leech out of the fresh herbs.
.JPG "Parmesan Roasted Potatoes")
HOW TO MAKE PARMESAN ROASTED POTATOES (FOR TWO)
These were really quite simple to make. Would I bother cross hatching the cut surfaces again? Probably not as it didn't really add anything to the finish.
Preheat the oven to 400*F/200*C/ gas mark 6. Add the butter to an 8-inch square baking pan. Place baking pan into the preheating oven so that the butter can melt. Remove once melted.
.JPG "Parmesan Roasted Potatoes")
Meanwhile, cut the potatoes in half and score each potato.
In a small bowl, combine Parmesan cheese and 3/4 TBS of the herb seasoning, along with the salt and pepper. Mix well.
Sprinkle the cheese and seasoning mixture onto the bottom of the pan evenly over top of the melted butter.
Place the potatoes, cut side down in the pan, on top of the cheese seasoning mixture.
Spray the tops of the potatoes lightly with some cooking spray and sprinkle with remaining herb seasoning.
Roast, uncovered, 35 to 40 minutes or until potatoes are tender when pierced with the tip of a knife and are golden brown. Serve hot.
.JPG "Parmesan Roasted Potatoes")
Would I make these again? Absolutely! Would I go to the bother of cross-hatching the cut sides? No, I wouldn't. I don't feel it made any difference whatsoever to the finish and was a wasted exercise.
They were nice and crisp, had a lovely crunchy exterior and beautiful fluffy interior. I am wondering if peeling the potatoes would make them even crisper. I think next time I make them I will totally peel them. Watch this space!
.JPG "Parmesan Roasted Potatoes")
CHEESE & BROCCOLI STUFFED JACKET POTATOES - Really really tasty stuffed twice baked potatoes, containing crispy tender bits of broccoli and a tasty strong cheddar. These are a fabulous way of getting in some of your five a day and really tasty way to get your broccoli haters to eat broccoli!
PAN FRIED POTATOES - These were always a real favorite when I was growing up. When my mother made these, we were all very happy! Of course, she could never make enough of them! She used to only make them if she had cold leftover boiled potatoes. Nowadays I boil potatoes purposely just so that I can make these! Nothing could be any simpler really. You just slice the potatoes and onions and bang them into a hot pan of butter and oil . . . with some seasoning of course. Crisp, buttery and delicious!
Yield: 2
Parmesan Roasted Potatoes
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Crisp, buttery and flavor-filled, creamy in the middle. These are a fabulous side dish to just about anything!
Ingredients
- 2 1/2 TBS butter
- 3 TBS grated Parmesan cheese
- 1 tablespoons herb seasoning divided (any brand, I used a garlic and herb seasoning)
- 1/3 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4-pound red potatoes, well washed
- nonstick cooking spray
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Add the butter to an 8-inch square baking pan. Place baking pan into the preheating oven so that the butter can melt. Remove once melted.
- Meanwhile, cut the potatoes in half and score each potato.
- In a small bowl, combine Parmesan cheese and 3/4 TBS of the herb seasoning, along with the salt and pepper. Mix well.
- Sprinkle the cheese and seasoning mixture onto the bottom of the pan evenly over top of the melted butter.
- Place the potatoes, cut side down in the pan, on top of the cheese seasoning mixture.
- Spray the tops of the potatoes lightly with some cooking spray and sprinkle with remaining herb seasoning.
- Roast, uncovered, 35 to 40 minutes or until potatoes are tender when pierced with the tip of a knife and are golden brown.
- Serve hot.
Thanks so much for visiting. Do come again!
Well Christmas is all over again for another year and I have to say I had a fabulous one! My son and his family were here. We surely enjoyed each other, ate a lot of good food and just basked in the blessing of being together as a family.
They left to go home today and my sister has invite me over for supper to enjoy a few leftovers from the last few nights. She is so good to me. I love her so much. I have a really great family.
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We had Christmas dinner at her house the other day and enjoyed turkey with all the trimmings. All cooked in my mother's 68 year old wearever aluminum roasting pan. Every turkey from my childhood was cooked in that pan! It holds a lot of memories.
There was turkey and stuffing and potatoes, vegetables and the sweets. She had quite a few lovely homemade Christmas bakes to enjoy for dessert.
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Last night everyone came here, and we all dined on Roast Beef Tenderloin and all those trimmings. Oh my but it was so delicious. My son gave me a Meater for Christmas. What an amazing piece of kit that is!
We will never have an overcooked piece of meat in my house ever again.
Today my son left to travel back to his home, and tonight, its leftover turkey at my sister's. I thought I would bake some tasty biscuits to take over for us to enjoy.
The Recipe was adapted from one I found in this cookbook, Southern Biscuits by Nathalie Dupree and Cynthia Graubart. Every recipe I have ever cooked from this book has been exceptional and this one is no exception.
By biscuits here I mean North American Biscuits. They are not cookies as in British Biscuits, but rather a buttery flaky, quick bread, very similar to scones.
What follows is a complete tutorial on how to make the best biscuits ever. They will always turn out if you follow these instructions!
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Preheat the oven to 450*F/232*C/gas mark3.5. Butter a cookie sheet. (Alternately you can use a 9-inch pie or cake dish if you want softer sides.)
Measure 2 cups/249g of the flour, the baking powder, sugar, salt and cream of tartar into a bowl and whisk well together. Drop in the cold butter. Set aside the remaining flour for a bit later.
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Cut the cold butter into the flour using a pastry blender, two forks, or two round bladed knives until the mixture resembles well-crumbled feta cheese with no pieces being larger than a small pea.
Make a deep well in the center of the flour mixture.
.JPG "Biscuits Supreme")
Pour 3/4 cup (180ml) of the milk into the well, reserving the remainder of the milk. Stir with a rubber spatula, fork or spoon, using broad circular strokes to quickly pull the flour together into a dough.
Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
If there is some flour remaining in the bottom of the bowl add some of the remaining milk by the TBS, using just enough to incorporate the remaining flour into the dough. If your dough is too wet, use more flour when shaping.
.JPG "Biscuits Supreme")
Scatter some of the reserved flour onto a flat surface. Tip the dough onto it and scatter a bit more of the reserved flour on top. Pat the dough out to 1/3-inch/1/2-inch thickness.
.JPG "Biscuits Supreme")
Pat the dough out to 1/3-inch/1/2-inch thickness.
.JPG "Biscuits Supreme")
Fold dough in half, folding half of it back over itself.
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Repeat twice, leaving the dough to 1 inch thickness for cutting. Brush off any visible flour.
.JPG "Biscuits Supreme")
Using a sharp and floured round 2 1/2-inch cutter, stamp out rounds using a sharp up and down tapping motion. Do not twist the cutter. Transfer the rounds to the prepared baking sheet/baking dish.
The scraps can be gathered together and recut, although to bear in mind these biscuits will be a bit tougher. Do try to get as many cuts as possible from the first stamping.
.JPG "Biscuits Supreme")
Bake in the preheated oven for 6 minutes, rotate the pan 180 degrees, and bake for a further 4 to 8 minutes until the biscuits are light golden brown.
(Before rotating the pan, check to see if the bottoms are browning too quickly. If they are, slide another baking pan underneath to add insulation and slow down browning.)
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Remove from the oven and brush the tops with softened butter. (This isn't totally necessary, but it is very nice, and gives them a lovely buttery finish!)
Serve hot with your favorite accompaniments. Butter, jam, honey, etc.
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This content (written and photography) is the sole property of The English Kitchen (Marie Rayner). Any reposting or misuse is expressly prohibited without prior permission. If you are reading this elsewhere you can assume it is stolen content and can report it to myself: mariealicejoan at aol dot com Thank you!
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If you like you can substitute some white vegetable shortening for half of the butter when putting these together. I just used all butter!
I was very pleased with the end results. Even the re-pat-cuts were tender and delicious!
.JPG "Biscuits Supreme")
And just look at the lovely rise I got! I think the secret to a good rise is handling the dough very carefully. Try not to overhandle it or you will get tougher results.
Also don't twist the cutter when you are cutting them out. That can result in a lopsided biscuit.
The best biscuits are made with a delicate white winter wheat/soft wheat flour, not a bread flour, but an all-purpose flour. They are a close cousin to the English Scone, but do differ in some ways.
Having said that however, both are delicious, and I would never turn down either one!
.JPG "Biscuits Supreme")
These are feathery and light with a nice golden-brown crust and crisp bottom, and tender flaky texture. In short, a little bite of heaven on earth!!
If you are wanting to try out some other biscuits, you can't go wrong with these:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, biscuits don't get flakier than these Mile High Greek Yogurt Biscuits! The acid from the yogurt reacts in a positive way with the baking powder. The end result is a biscuit that is light as a cloud and filled with lots of flaky pockets.
CHEDDAR BACON & CHIVE BISCUITS - Cheddar, Bacon & Chive Biscuits are fabulously tasty, light, flakey, peppery, stuffed with rich strong cheddar and are beautiful served as an accompaniment to savory things like soups, stews, salads, etc. They are also very nice spread with butter and honey. Don't knock it til you try it!
Yield: 12
Biscuits Supreme
Prep time: 15 MinCook time: 14 MinTotal time: 29 Min
An old recipe adapted from a very old Better Homes & Gardens cookbook. Rich, buttery and flaky biscuits. Delicious!
Ingredients
- 2 1/4 cups (281g) plain all-purpose flour, unsifted and divided
- 1/2 TBS (5.618g) baking powder
- 2 tsp granulate sugar
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 cup (115g) cold butter diced
- 1 cup (240ml) whole milk
- softened butter for finishing
Instructions
- Preheat the oven to 450*F/232*C/gas mark3.5. Butter a cookie sheet. (Alternately you can use a 9-inch pie or cake dish if you want softer sides.)
- Measure 2 cups/249g of the flour, the baking powder, sugar, salt and cream of tartar into a bowl and whisk well together. Drop in the cold butter. Set aside the remaining flour for a bit later.
- Cut the cold butter into the flour using a pastry blender, two forks, or two round bladed knives until the mixture resembles well-crumbled feta cheese with no pieces being larger than a small pea.
- Make a deep well in the center of the flour mixture.
- Pour 3/4 cup (180ml) of the milk into the well, reserving the remainder of the milk. Stir with a rubber spatula, fork or spoon, using broad circular strokes to quickly pull the flour together into a dough. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
- If there is some flour remaining in the bottom of the bowl add some of the remaining milk by the TBS, using just enough to incorporate the remaining flour into the dough. If your dough is too wet, use more flour when shaping.
- Scatter some of the reserved flour onto a flat surface. Tip the dough onto it and scatter a bit more of the reserved flour on top. Pat the dough out to 1/3-inch/1/2-inch thickness. Fold dough in half. Repeat twice, leaving the dough to 1 inch thickness for cutting. Brush off any visible flour.
- Using a sharp and floured round 2 1/2-inch cutter, stamp out rounds using a sharp up and down tapping motion. Do not twist the cutter. Transfer the rounds to the prepared baking sheet/baking dish. The scraps can be gathered together and recut, although to bear in mind these biscuits will be a bit tougher. Do try to get as many cuts as possible from the first stamping.
- Bake in the preheated oven for 6 minutes, rotate the pan 180* and bake for a further 4 to 8 minutes until the biscuits are light golden brown.
- Remove from the oven and brush the tops with softened butter.
- Serve hot with your favorite accompaniments.
Thanks very much for visiting today. Do come again!
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