FROMAGE FORT
You may use any leftover cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert or St. Andre. Make sure that you use a combination that is not too salty.
Provided by Alton Brown
Categories appetizer
Time 10m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
HASSELBACK POTATOES
Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
HASSELBACK POTATOES
This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.
Provided by POMPIER850
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
- When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
- Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 41.1 g, Cholesterol 19.2 mg, Fat 7.1 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 171.2 mg, Sugar 1.9 g
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