wooden spoon. After 8 to 10 minutes, the potatoes will be a little tender and their starch will have thickened the liquid a lot.
⢠Transfer the mixture to the prepared baking dish; smooth the top as much as possible. Cover the gratin with the grated cheese and bake until deeply golden brown, 20 to 30 minutes. Let it cool and set a little before serving.
This not-too-sweet version of this classic dish goes great with my Roast Turkey with Herb Butter ( this page ) or any of my chicken dishes. Itâs also kind of a cool meal all on its own. Or try it for breakfast!
Serves 4 to 6
----
4 large sweet potatoes, peeled and quartered
1½ cups (360 ml) freshly squeezed orange juice
½ cup (120 ml) maple syrup
1½ teaspoons ground ginger
Salt
¼ cup (½ stick/55 g) unsalted butter
⢠Preheat the oven to 375°F (190°C).
⢠Put the potatoes in a medium baking dish in a single layer.
⢠Whisk the juice, syrup, ginger, and salt to taste together in a small bowl until smooth, then pour over the potatoes. Cut the butter into small pieces and scatter over the sweet potatoes.
⢠Bake, basting occasionally with the liquid in the dish, until the potatoes are soft and golden, 1 to 1½ hours. Serve hot.
I love stuffing. I always have. Itâs one of my favorite things to eatâhot, cold, with gravy, or naked (the stuffing, silly). I canât say enough about stuffing. Really! I thought of so many superlatives for this recipe that I had to share a few with you:
⢠Stuffing for President!
⢠And the Oscar goes to . . . stuffing!
⢠World War III ends as entire planet eats stuffing!
⢠Brad Pitt to marry Melissa Gilbertâs stuffing recipe!
⢠Scientists discover that stuffing cures the common cold!
⢠Stuffing wins Super Bowl!
Guess what my answer always is to the question, âStuffing or Potatoes?â
Serves 6 to 8
----
15 tablespoons (200 g) unsalted butter
6 ribs celery, finely chopped
2 yellow onions, finely chopped
1 dried bay leaf
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh marjoram
2 teaspoons finely chopped fresh savory
2 teaspoons finely chopped fresh thyme
½ teaspoon ground nutmeg
10 cups (500 g) cubed crustless white bread
3 cups (720 ml) chicken broth
½ cup (15 g) finely chopped fresh parsley
2 large eggs, beaten
⢠Preheat the oven to 400°F (205°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with 1 tablespoon of the butter.
⢠Heat 10 tablespoons (140 g) of the butter in a large skillet over medium-high heat. Add the celery, onions, bay leaf, and salt and pepper to taste; cook until golden brown, 18 to 20 minutes. Add the sage, marjoram, savory, thyme, and nutmeg and cook for about 2 minutes. Discard the bay leaf.
⢠Transfer the onion mixture to a large bowl. Add the cubed bread, broth, and parsley and season with salt and pepper to taste. Add the eggs and mix to combine.
⢠Cut the remaining 4 tablespoons (½ stick/55 g) butter into small pieces. Transfer the mixture to the prepared dish, press down, and dot with the butter. Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking until the stuffing is deep golden brown on top, about 20 minutes more. Serve hot.
Baked beans from scratch, although traditional, can take a really long time. Thereâs all that rinsing, soaking, and drainingâand waiting. I prefer to take advantage of the modern convenience of canned baked beans. Besides, itâs really fun to mix up the different flavors that are out there. You can use any flavors you like. Mix it up each time, and the dish will always be different but just as yummy!
Serves 6 to 8
----
3 (15-ounce/430-g) cans assorted flavor baked beans
½ cup (120 ml) ketchup
½ cup (120 ml) yellow or brown mustard
½ cup (120 ml) barbecue sauce
2 slices bacon
⢠Preheat the oven to
⢠Transfer the mixture to the prepared baking dish; smooth the top as much as possible. Cover the gratin with the grated cheese and bake until deeply golden brown, 20 to 30 minutes. Let it cool and set a little before serving.
This not-too-sweet version of this classic dish goes great with my Roast Turkey with Herb Butter ( this page ) or any of my chicken dishes. Itâs also kind of a cool meal all on its own. Or try it for breakfast!
Serves 4 to 6
----
4 large sweet potatoes, peeled and quartered
1½ cups (360 ml) freshly squeezed orange juice
½ cup (120 ml) maple syrup
1½ teaspoons ground ginger
Salt
¼ cup (½ stick/55 g) unsalted butter
⢠Preheat the oven to 375°F (190°C).
⢠Put the potatoes in a medium baking dish in a single layer.
⢠Whisk the juice, syrup, ginger, and salt to taste together in a small bowl until smooth, then pour over the potatoes. Cut the butter into small pieces and scatter over the sweet potatoes.
⢠Bake, basting occasionally with the liquid in the dish, until the potatoes are soft and golden, 1 to 1½ hours. Serve hot.
I love stuffing. I always have. Itâs one of my favorite things to eatâhot, cold, with gravy, or naked (the stuffing, silly). I canât say enough about stuffing. Really! I thought of so many superlatives for this recipe that I had to share a few with you:
⢠Stuffing for President!
⢠And the Oscar goes to . . . stuffing!
⢠World War III ends as entire planet eats stuffing!
⢠Brad Pitt to marry Melissa Gilbertâs stuffing recipe!
⢠Scientists discover that stuffing cures the common cold!
⢠Stuffing wins Super Bowl!
Guess what my answer always is to the question, âStuffing or Potatoes?â
Serves 6 to 8
----
15 tablespoons (200 g) unsalted butter
6 ribs celery, finely chopped
2 yellow onions, finely chopped
1 dried bay leaf
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh marjoram
2 teaspoons finely chopped fresh savory
2 teaspoons finely chopped fresh thyme
½ teaspoon ground nutmeg
10 cups (500 g) cubed crustless white bread
3 cups (720 ml) chicken broth
½ cup (15 g) finely chopped fresh parsley
2 large eggs, beaten
⢠Preheat the oven to 400°F (205°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with 1 tablespoon of the butter.
⢠Heat 10 tablespoons (140 g) of the butter in a large skillet over medium-high heat. Add the celery, onions, bay leaf, and salt and pepper to taste; cook until golden brown, 18 to 20 minutes. Add the sage, marjoram, savory, thyme, and nutmeg and cook for about 2 minutes. Discard the bay leaf.
⢠Transfer the onion mixture to a large bowl. Add the cubed bread, broth, and parsley and season with salt and pepper to taste. Add the eggs and mix to combine.
⢠Cut the remaining 4 tablespoons (½ stick/55 g) butter into small pieces. Transfer the mixture to the prepared dish, press down, and dot with the butter. Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking until the stuffing is deep golden brown on top, about 20 minutes more. Serve hot.
Baked beans from scratch, although traditional, can take a really long time. Thereâs all that rinsing, soaking, and drainingâand waiting. I prefer to take advantage of the modern convenience of canned baked beans. Besides, itâs really fun to mix up the different flavors that are out there. You can use any flavors you like. Mix it up each time, and the dish will always be different but just as yummy!
Serves 6 to 8
----
3 (15-ounce/430-g) cans assorted flavor baked beans
½ cup (120 ml) ketchup
½ cup (120 ml) yellow or brown mustard
½ cup (120 ml) barbecue sauce
2 slices bacon
⢠Preheat the oven to
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