I’ve been spending way too much time on my iPhone, but my newest favourite app is Epicurious’ – great for finding recipes. In my perusal, I found two recipes that both used Gruyere cheese, a favourite of cheese fondue lovers everywhere. So I got myself some Gruyere and decided to see how things went.
The first one I tried was a hearty breakfast – Rosti with fried eggs. I love breakfast foods, they are so good at all times of the day, but no more so than during a lovely Sunday brunch.
Rösti with Fried Eggs (from Epicurious)
3 russet potatoes (about 1 1/2 pounds)
6 tablespoons (3/4 stick) unsalted butter, divided
Freshly ground black pepper
4 ounces raclette or Gruyère cheese, sliced
4 large eggs
Chopped flat-leaf parsley
Place potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a paring knife slides easily about 1/2″ into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.
Preheat oven to 300°F. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons butter in a 12″ ovenproof skillet over medium-low heat. Add potatoes. Season with salt and pepper; press gently to compact. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 minutes.
Slide rösti onto a plate. Carefully invert skillet over plate and flip to return rösti to pan, browned side up. Dot 1 tablespoon butter around edge, allowing it to melt around and under rösti. Season with salt and pepper and cook until second side is golden brown and center is tender, 10-15 minutes longer.
Top rösti with cheese and bake until cheese melts, 5-8 minutes.
Meanwhile, melt remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat. Crack eggs into skillet and cook until whites are just set, about 4 minutes.
Cut rösti into quarters, top with eggs, and garnish with parsley.
Okay, I didn’t garnish with parsley and I served the eggs to the side, as per the request of the eaters. But the result was fantastic, so yummy. I’m not a huge fan of potatoes, but hashed potatoes fried in butter are really never bad. One thing I will do differently next time is grate the cheese instead of using slices – I mean, the taste is still there, but the aesthetic isn’t quite what it could be. Still, this is a five-star recipe.
The next one I tried was baked French onion soup grilled cheese sandwiches. Sounds amazing? It was even better in real life. This recipe is from Food.com.
5 medium sweet white onions, such Vidalia
2 teaspoons extra virgin olive oil
fresh ground black pepper
1 cup low sodium beef broth
2 teaspoons low sodium soy sauce
1 cup finely shredded gruyere, about 4 oz
2 teaspoons finely chopped fresh sage
Preheat oven to 400 deg F.
Coat a large, shallow baking dish with cooking spray or oil. The dish should be large enough to hold the onion halves.
Trim about 1/4 inch off top and bottom of the onions, so that the halves will sit flat. Cut the onions in half crosswise and then peel them. Arrange the halves, middle cut side up, in the baking dish.
Brush the exposed onion tops with olive oil and sprinkle with salt and pepper. Bake about 35 minutes.
In a glass measuring cup, combine the broth and soy sauce.
Remove the onions from the oven, pour the broth mixture over the onions.
Return the baking dish to the oven, and bake an hour longer, basting from time to time. If the sauce gets very low, add some water.
Remove the dish from the oven and sprinkle evenly with the cheese and chopped sage. Bake 5 to 7 minutes longer, or until the cheese melts.
Here’s where I took a detour. I took out the baked onions and chopped them, putting them on sourdough toast (you need a hearty bread to hold this!) then sprinkled with grated gruyere.
Then this was placed under the broiler for five minutes. The result was seriously so delicious. I tasted just like French onion soup, but you eat it with a knife and fork (and get less sodium from the salty broth).
Word of the day:
Fulcrum: the support, or point of rest, on which a lever turns in moving a body; any prop or support; (Zoology) any of various structures in an animal serving as a hinge or support.