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How To make Gratin Of Turnips and Blue Cheese
4 md Turnips; peeled
- and sliced paper thin 1 md Yellow onion
- peeled and finely sliced 4 tb Melted butter
1/2 c Whipping cream
4 Anchovy fillets
- finely chopped 1/4 ts Nutmeg
- preferably freshly ground 1/4 ts Freshly ground pepper
1/2 c Crumbled Roquefort
- OR Stilton - or other blue cheese PREHEAT OVEN TO 375F. Toss together the turnips and onion with the melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot over medium heat, combine cream, anchovies, nutmeg and pepper. Bring to a boil and let cook 1 minute. Remove turnips from oven, remove cover and pour the cream mixture over them. Sprinkle with Roquefort and return to oven. Let bake, uncovered, another 20 to 25 minutes. If the gratin is golden brown, it's ready to serve. If not, preheat broiler. Place gratin under hot broiler about 3 minutes to brown the top before serving. May be prepared a couple of hours in advance to this point and kept covered at room temperature.
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Fried Bluegill with Cheesy Fake Potatoes Au Gratin
I want to try a side dish recipe that a subscriber sent to me for cheesy au gratin. His or her channel name is simply “Believe.” The main course has to be simple. Let’s do my favorite, breaded fried fish. And, yes, I’ll need to pick up some fish. I’d like it if you come along. See the recipes and music credits below.
This video was filmed on November 20 - 21, 2015.
Cheesy Fake Potatoes Au Gratin Recipe:
Sent to me by subscriber, “Believe,” The original site for this recipe is here:
Ingredients
1½ cups heavy cream (I ended up using 2 cups)
2 Tbsp unsalted butter
1 Tbsp minced garlic (I used 2 teaspoons crushed)
2 tsp thyme leaves, (I probably used closer to 2 TBS)
1 tsp kosher salt
⅛ tsp pepper
2 pounds turnips
1 cup fresh-grated Parmesan cheese (I used more)
1 cup shredded cheese such as Monterey Jack (I used 2 cups)
Directions
Preheat oven to 375 degrees then coat a 2-qt baking dish lightly with cooking spray.
Place a medium saucepan over medium heat then add cream, butter, garlic, thyme, salt and pepper. Bring mixture to a boil then remove from heat. Let mixture rest while you prepare turnips.
Trim root and stem end from each turnip then peel using a vegetable peeler. Use a sharp knife or a mandolin to slice each turnip into ⅛ thick slices and set aside.
Layer ¼ (I used 1/3) of the sliced turnips into the bottom of the prepared baking dish by shingling the slices then sprinkle a quarter of the cheese (I used a third) over the layer of turnips.
Strain cream mixture to remove the garlic and thyme then pour ¼ (I used 1/3) of the cream evenly over the cheese. Repeat the process 3 more times (I repeated the process 2 more times) with the remaining ingredients.
Cover dish with foil, place on a baking sheet then bake for 40 minutes. Remove foil then bake for an additional 20–25 minutes, until the top is golden and the turnips are tender.
Test doneness by inserting a paring knife into the center of the gratin. The turnips will feel slightly firm but not crunchy. Let rest 10 minutes before serving.
Fried Bluegill Recipe:
(same recipe I used in this video for making bluegill sandwiches)
Ingredients
• one and 3/4 cup low-carb bread crumbs
• one cup grated Parmesan cheese
• one teaspoon (Durkee) lemon pepper (with salt) (for breading)
• 1/2 teaspoon freshly ground black pepper (for breading)
• 1/2 teaspoon garlic powder (for breading)
• 1/2 teaspoon onion powder (for breading)
• 6 large eggs
• 1 TBS garlic powder (for egg wash)
• 1 TBS onion powder (for egg wash)
• 1 to 1 1/2 pound bluegill, crappie or yellow perch fillets
• one stick of butter and equal amount of cooking oil for frying
Directions:
PREHEAT butter and oil in large skillet to 375 degrees.
In a baking dish or pan, combine the first 6 ingredients.
In another bowl, whisk the eggs with the garlic and onion powder.
Dip fillets in eggs, then coat with crumb mixture.
In a large skillet over medium-high heat, heat oil to medium high
Cook fillets in batches
Fry for 2 minutes on each side or until fish is golden brown and flakes easily with fork
The background music is “New San Antonio Rose,” by Fiddlin' Mutt Poston & The Farm Hands, Hoe Down Volume 2, downloaded from archive.org, Creative Commons license: Attribution-NonCommercial-ShareAlike.