1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
2 pounds russet potatoes, peeled and sliced 1/8-inch thick
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1/2 cup skim milk
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/2 cup grated Gruyere cheese (about 2 ounces)
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Unsalted butter, softened, for the baking dish
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
3 cups heavy cream
1 tablespoon all-purpose flour
1 bay leaf
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground white pepper
Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.
½ cup chopped onion
3 medium size tomatoes, chopped
½ inch ginger
3-4 garlic cloves
Firstly, rinse and chop all the veggies.
Keep the cauliflower florets in salted water for 15-20 minutes.
Then drain the florets and keep aside.
Blend the onion, tomatoes, ginger and garlic to a smooth paste.
No need to add water while blending as the tomato juices help in the blending process.
Heat oil in a pan.
Fry the cumin first with the bay leaves.
Add the chopped onions and fry till light brown.
Add the ground onion-tomato paste
Stir and then add all the spice powders, one by one.
Fry the masala till the oil starts to leave the sides.
The oil should start leaving the masala.
This technique is also called as bhunao in hindi as is a must to get that right taste and flavor in the recipe.
Keep on stirring so that the masala does not stick to the pan.
This might take around 7-9 minutes.
Now add the cauliflower florets, potatoes and peas.
Add 3 cups water and stir the curry.
Finally add the slit green chilies and salt.
Let the whole curry come to a boil.
Then cover with a lid and let the curry simmer till the veggies are cooked.
Finally add crushed kasuri methi leaves
Garnish with coriander leaves and serve hot with some naan, rotis or steamed rice.
The curry can also be served with bread.
2 tablespoons olive oil
1 cup diced onions (about 1 medium)
1/2 cup diced celery (about 2 stalks)
1/2 cup diced green bell pepper (about 1 medium)
1 tablespoon minced garlic (about 3 medium cloves)
1 (14 ounce) can diced tomatoes
2 cups low-sodium store-bought or homemade chicken stock
1 tablespoon Louisiana-style hot sauce (such as Frank’s or Crystal), plus more to taste
1 tablespoon Worcestershire sauce
2 bay leaves
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
4 tablespoons butter
2 tablespoons finely chopped fresh parsley leaves
1/2 cup thinly sliced green onions
Kosher salt and freshly ground black pepper
Heat oil in large saucepan over medium-high heat until shimmering. Add onions, celery, and green peppers and cook, stirring occasionally, until vegetables start to soften, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, stock, hot sauce, Worcestershire sauce, bay leaves, white pepper, cayenne pepper, and thyme. Bring to a boil, then reduce heat to low. Simmer until sauce slightly thickens, about 20 minutes.
Remove and discard bay leaves. Add butter and stir until completely melted. Remove from heat and stir in parsley and green onions. Season with salt, pepper, and additional hot sauce to taste. Sauce will keep in a sealed container in the refrigerator for up to 1 week.