Pommes Fondant... Potatoes Made in the French Way.

It is always a complex and sometimes frustrating decision... "What do I serve with my main course?" These elegant oven-braised potatoes are buttery, with a delicious thyme sauce. This method of cooking creates a crispy outside and a rich creamy inside (almost like mashed potatoes). This recipe is simple, however it does take a little time. Trust me it is worth it, resulting in an tasty side dish that will impress your family and friends.

NOTE: These potatoes are not only delicious they are addictive!

If you are making these potatoes for a dinner party or family celebration you can make them ahead of time and pop it into a preheated oven when you are ready. They are best served the day you make them. Express Your Love Through Your Food!

Ingredients

2 Large Yellow Gold or Russet Potatoes

3-4 Tablespoons of vegetable oil or grape seed oil

3-4 Tablespoons unsalted butter

3/4 Cup Stock (Chicken or Beef)

½ Teaspoon salt

½ Teaspoon pepper

3-4 Sprigs of fresh Thyme

NOTE: This recipe feeds two, increase the number of potatoes, one potato per person. Adjust other ingredients for more guests. The above stock, salt and pepper and thyme will work for up to 4 potatoes.

Instructions:

Pre-heat oven to 400 degrees.

Cut the top and bottom of the potatoes so they are flat. Peel and cut the potatoes into 2 cylinders. Depending on the size of the potatoes you may be able to cut 3 cylinders. Place the potato cylinders into a bowl of cold water for 5-10 minutes to remove the starch. After soaking dry completely with a clean dish towel or paper towel.

Using a skillet that is oven safe, add the oil so it fully coats the bottom of the pan. Heat on medium heat until shimmering. Add potato cylinders, salt and pepper to taste. Pan-fry 5-7 minutes or until golden on the bottom. Turn and repeat on the other side continuing to pan-fry until golden brown on the other side. Do not burn. Remove the oil from the pan.

Add the butter and thyme to the skillet and continue to cook until the butter begins to foam and turns a light brown. Carefully and slowly add the stock. Make sure the thyme is distributed around the potatoes and sauce. Place skillet into a pre-heated oven.

Roast potatoes for 25-40 minutes until knife tender. Check doneness after 20 minutes. Baste potatoes with the pan sauce and serve immediately. If you are not serving immediately you can loosely tent the skillet with aluminum foil or place skillet in a 250 degree oven to keep warm.

Express You Love Through Your Food!!! Enjoy! #myinspiredrecipes #pommesfondant #potatoesfondant #fancypotatoes #easysidedishdinner

Lemon Cheesecake with Lemon Curd Swirl... An Inspired Dessert

During the warm summer months, the thought of a tart yet sweet dessert just makes your mouth water. I studied some recipes for lemon cakes and was inspired by a recipe, of course I needed to make it my own. The following is my version of Lemon Cheesecake Squares topped with marbled lemon curd. This recipe was inspired by a recipe from Dan Langan the Food Network.

INGREDIENTS

Crust:

Nonstick baking spray

2 1/2 cups Biscoff Cookies 

1/4 cup of granulated sugar 

The zest of one small lemon

1/8 teaspoon salt 

1 stick (8 tablespoons) unsalted butter, melted 

A great tip when you are using granulated sugar and lemon zest. Place the sugar in a bowl and zest the lemon directly over the bowl, using your hands gently rub the zest into the sugar. This way the oils of the zest are also incorporated in the sugar. The end result is a richer taste.

Filling:

Three 8-ounce packages cream cheese, at room temperature

1 cup granulated sugar 

Lemon zest (one large lemon)

1/8 teaspoon salt 

3 tablespoons fresh lemon juice 

2 teaspoons pure vanilla extract

3 large room temperature eggs, beaten

1/3 cup store-bought lemon curd 

INSTRUCTIONS

For the crust: 

Position a rack in the middle of the oven and preheat to 350 degrees F. 

Coat a 9-by-13-inch cake pan with the baking spray and line with parchment paper, allowing at least 2 inches of overhang on the two long sides. Lightly coat the parchment with the baking spray.

Combine the cookie crumbs, sugar, lemon zest and salt in a food processor. (Tip: If you don’t have a food processor place ingredients in a gallon-size resealable plastic bag and using a rolling pin or heavy flat bottom pan crush ingredients together). Add the melted butter and pulse until evenly moistened. Place mixture into the prepared pan and using your hands roughly press the mixture evenly. Using a measuring cup or flat bottom jar/glass firmly press the mixture. Be sure to cover the bottom evenly. 

Bake until the edges just become golden and the crust is fragrant, 8 to 9 minutes.  Set aside and prepare the filling.

For the filling: 

Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes, scraping the bowl as needed.  Use your fingers to rub together the sugar, lemon zest and salt in a small bowl until the mixture is fragrant. Gradually add the sugar mixture to the cream cheese on low speed, then raise the speed to medium and beat until smooth, about 30 seconds. Scrape the bowl, then beat for another few seconds to combine.  Mix in the lemon juice and vanilla on low speed until combined. Mix in half of the beaten eggs and until combined, about 30 seconds. Scrape the bowl and paddle well and then mix in the remaining half of the beaten eggs on low speed just until combined and a smooth texture.

Pour the batter over the freshly baked warm crust and spread smooth.

Place the lemon curd in a resealable plastic bag and snip a corner. Pipe lines of the lemon curd across the batter (alternately, spoon small dollops of curd across the batter.) Use a toothpick to swirl the curd and batter together slightly. 

Tip: If lemon curd is too thick to easily pipe, whisk in 1+ teaspoon of lemon juice to smooth consistency.

Place the baking pan in a slightly larger baking pan or roasting pan. Place in the center of the oven. Very carefully pour about 1 inch of steaming hot water into the larger pan to create a water bath. Gently slide the oven rack back in place and close the door.

Lower the oven temperature to 325 degrees F and bake until the center barely jiggles, 42 to 45 minutes. The temperature at the center of the cheesecake should be about 150 degrees F.  

Once baked, turn off the oven, prop open the door and allow the cheesecake to cool down inside the oven for 45 minutes. Remove to a cooling rack to cool completely before refrigerating for at least 4 hours or overnight. 

To serve, use the parchment overhang to pull the cheesecake out of the pan. Peel down the sides of the parchment and cut into 24 bars. Serve immediately or store tightly covered for up to 3 days.

ENJOY!!! Express Your Love Through Food!

Another Easy Summer Soup… Zucchini, Vidalia Onion and Carrot Soup... Healthy and Delicious!

This delicious and simple Zucchini, Vidalia Onion, Carrot soup takes advantage of the summer bounty of summer produce. As every gardener knows one, two or more zucchini plants produce an over abundance of this versatile vegetable.

Just a few simple ingredients, this soup is so easy and fast to make. The choice to use a specific onion is Vidalia Onions add a unique flavor. Due to the growing environment and the soil they are grown in Vidalia Onions are sweeter than other onions. You may substitute white or yellow onions if you cannot get Vidalia.

This soup can be served hot or cold. Finished with a dollop of Greek yogurt or sour cream and sprinkled with fresh parsley, this soup will quickly become a favorite. Express Your Love Through Food. Enjoy!

INGREDIENTS

2 pounds Zucchini rough chopped

2 Large Vidalia Onions rough chopped

4 Large Carrots rough chopped

¼ Cup Extra Virgin Olive Oil

4 Cloves Garlic

1 Tsp Salt

1/2 Tsp Pepper

2 Knorr Chicken Bouillon or 6 cups Chicken Stock

If using bouillon cups use 6 Cups Water

FOR SERVING

Serve with heaping dollop of Whole Greek Yogurt or Sour Cream

Sprinkle with Fresh Parsley

INSTRUCTIONS

Heat olive oil in a stock pot until shimmering and add chopped onion, salt and pepper. Sauté on medium high until onions are beginning to become transparent. Do not burn or brown. Add sliced garlic and sauté for a few minutes until garlic is fragrant. Add two bouillon cubes and chopped zucchini and carrots. Sauté for 3 minutes to melt bouillon. Stir in 6 cups of water or chicken stock. Bring to a boil and reduce heat to a simmer. Simmer until zucchini and onions are soft, about 15-20 minutes. Taste and adjust salt and pepper to your liking. With an immersion blender, blend until smooth and serve.

Serve with a dollop of sour cream or Greek yogurt.

Add your favorite crusty bread! Express Your Love Through Food!!! ENJOY!

#soup #zucchinisoup #simpledelicioussoup #zucchini #heartydinnersoup #carrotsoup #onionsoup #summersoup