Goat Cheese and Tyme Potato Au Gratin

This is a go-to recipe for me if I want to impress someone.  I have tweaked it over the years and it is very simple to make.  It is not as cheesy as an typical  Potato Au Gratin, but is more creamy and subtle.  It pairs really well with pork, but I will eat it with almost anything.  I do not really have a recipe for them, but I will do my best to guess and estimate:

Austin's Goat Cheese and Tyme Potato Au Gratin

I usually bake this in a ceramic dish, smaller than a 9"x13"

Potatoes (amount depends on size of dish) (russet or yukon gold)
2 cups heavy cream (you may not use it all)
Thyme Leaves (makes a difference)
4oz Goat Cheese (natural, in log form)
Shredded Gruyere for Top
4 tlbs of Flour
Salt
Peper
Butter (for coating dish)

Pre-heat oven to 350 degrees

Cut the potatoes very thin using a food processor or madoline.  You can use a chefs knife, just be sure that the slices are thin.

Crumble the goat cheese.

Butter the bottom and sides of the dish you will be baking the Potato Au Gratin in.

Start with your first layer of of potatoes, make sure to over lap slightly. Cover with a light layer of heavy cream.  Sprinkle 1 tbls of flour over the entire layer.  Add 1/4 of the goat cheese crumbles evenly across the layer.  Sprinkle a few thyme leaves over the layer and a few pinches of salt and pepper.

**remember with the cream and the starch of the potatoes, you want to make sure to season each layer really well to bring out the flavors.  Salt is your friend in this dish.

Next start layer two. Add another layer of of potatoes. Cover with a light layer of heavy cream. Sprinkle 1 tbls of flour over the entire layer.  Add 1/4 of the goat cheese crumbles evenly across the layer.  Sprinkle a few thyme leaves over the layer and a few pinches of salt and pepper.

Repeat until you arrive at the top of the dish or you are out of potatoes.  I recommend at least four layers of potatoes.  On the top layer, place cream, goat cheese, salt & pepper and thyme like you have for the previous layers.  Top with a little of the shredded gruyere cheese.

Bake in 350F oven for 1 Hour 30 Mins or until potatoes are tender.  Let rest 15-20 Mins before serving so cream thickens up.

**note, if the cheese is getting too brown, cover with foil

OMG! Simple and Delicious, Pork Stew With Green Beans

This is a make again recipe.  It comes from Le Creuset's website and is made for their 3.5qt braiser.

I made this yummy dish for a small dinner party of 4, everyone loved it and actually requested I make it again.  There was nothing left in the pot when they got through with it.

I followed the recipe, except I doubled the meat.  1 1/2 lbs just isn't really enough.  I decided to use beef broth, and was in a hurry and used a package of frozen green beans (which is totally against my nature) but it turned out really well. I served this with mashed potatoes. I do think the dill is an important part to the dish.

Pork Stew with Green Beans

Here is the original recipe:

Pork Stew with Green Beans

Created for the 3 1/2 qt. braiser
Serves 6

The braiser is a great choice for this hearty pork stew. You have the option of cooking on the range top or in the oven. Don't be afraid to serve from it at an informal dinner. It’s ideal for buffets, and second helpings will stay warm. 

You can also vary the meat choice. Try substituting lamb shoulder for the pork; the cooking time remains about the same. Either way, this is a make-ahead winner.

Ingredients:

• 1 1/2 pound pork shoulder, visible fat removed, cut into 2-inch pieces
• Kosher salt and freshly ground pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 celery, chopped
• 3 cups beef or chicken stock
• 1 (16-ounce) can chopped tomatos
• 1 pound green beans, cut into 2-inch pieces
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill weed
• Pinch sugar

Directions:

Dry the pork cubes with paper towels and season with salt and pepper. Heat the oil in the braiser over medium-high heat. Add the pork in two batches (so you don't crowd the pan and the meat browns instead of steams) and brown the pieces on all sides, using tongs to turn the meat. This will take 6 to 10 minutes. Transfer each batch of browned meat to a plate.

Add the onion and celery and cook over medium-high heat until soft, about 3 minutes. Stir in the stock and tomatoes with their liquid. Scrape the bottom and sides to loosen any browned bits. Add the pork and any juices that have collected on the plate.

Return briefly to a boil. Reduce the heat to low and cover the pan. You can continue to cook the stew on the range top until the meat is tender, or move the covered braiser to a 325°F oven (or a temperature that will just maintain a simmer). In either case this will take about 2 hours.

Back on the range top (over low heat) stir in the green beans, parsley, dill and sugar. Cook until the green beans are just tender, about 15 minutes (check after 10 minutes). Season to taste with salt and pepper. 

http://www.lecreuset.com/pork-stew-with-green-beans

Roasting Pans

Lets talk roasting pans and what to buy:

Many people only use their roasting pans for Thanksgiving for turkeys.  However, there are so many dishes you can easily prepare that come out amazingly year round.  Roasted chicken, pork roast, beef roast, lamb, etc.  Just change the veggies you roast with the meat to make it seasonal.

Roasting pans come in numerous materials:  stainless, anodized aluminum with non-stick coating, copper with stainless or tin lining, cast iron enameled

I have 2 stainless steal, a  non-stick hard anodized aluminum, and a cast iron roasting pan.  I do not really care for my Le Creuset cast iron roasting pan.  I find it gets too hot.  Its better for vegetables than meats in my opinion.  The non-stick, easy clean pan works well, but I prefer my stainless ones.  I like that the fond develops on the bottom of the pan which makes for great gravy, and it really isn't that hard to clean.  Soap and water, maybe a little Bar Keepers Friend for tougher jobs.

My stainless ones are an All-Clad and a Williams Sonoma Brand roasting pans.  While both are great quality and cook well, I prefer the Williams Sonoma one.  It has bigger handles to grab with pot holders, try-ply construction which All-Clad RP is lacking , and a completely flat bottom for stove top gravy (especially handy if not cooking on gas)

What to buy?  The choice is up to you.  Non-stick or stainless.  I do not feel the additional cost of a copper roasting pan is worth it or really benefits the roasting process.  An oven is indirect heat vs a stove top burner.

Here is the link for the Pan I recommend.  Its $99.99 and I think a great value.
Williams Sonoma Roasting Pan

Williams Sonoma Roasting Pan

What to Look for?
-Large Handles (easy to grab with pot holders on)
-Flat Bottom (for making stove top gravy)
-Heavy duty construction (you put 16-20lb turkeys in them)
-Medium height sides (you want air circulation around your meat)
-Rack (Air circulation is key to roasting and you do not want your meat sitting in the juices

Buy the size that is right for you.  If you only cook one chicken or a small turkey, get a medium sized pan, etc..


Random useful thoughts:

-Place your meat over the vegetables, that way you do not have to use and clean the rack

-Always pat dry the outside of the meat.  You want the outside to sear/ roast and hold in the juices.  I usually rub a little butter or olive oil on the meat, the fat helps develop the yummy crust on the meat. Any moisture can ruin it, so dry it well.

-I start my meats at 400-425 degrees for 15 mins then reduce temp down to recommended cooking temp.  This sears the outside of the meat and allows juices to stay inside/

-Brining is a great thing for chicken and turkey. It makes a difference.  Even if just for a few hours

-Let your meat get to room temp.  I usually let it sit out for about an hour.  You want the center of the meat to cook at the same speed as the out side.  If the center is cold, the outside will over cook while the inside is still cooking.

-Use a thermometer.  I never rely on a recipe's time instructions when it comes to roasting.  Check the temp regularly or use your oven's probe and you will have perfect meat every time.

-Roasting pans can also be great as a larger casserole dish.  I make my big, deep, lasagna in mine.