Easy and good.
Ingredients:
1/2 cup packed cilantro - stem
1/2 cup packed flat leaf parsley - stem
1 jalapeno add some seeds to sauce
1 large clove garlic
1 green onion
1/4 cup of red wine vinegar
1 lime, juiced
1/4 cup olive oil
Kosher salt and pepper to taste
Directions:
Add all ingredients to a food processor or blender and blend until smooth.
From Julia Reed's New Orleans cookbook.
These potatoes are so easy.
One 5.2-ounce package of Boursin cheese with garlic and fine herbs
2 cups of heavy whipping cream
3 pounds baking potatoes
Pinch salt
8 oz Parmesan cheese
Directions:
Place the Boursin and heavy cream in a large saucepan or a Dutch oven over medium low heat, stirring frequently until the Boursin melts. Be careful not to scorch the cream. Remove from heat.
Peel the potatoes and slice thinly with a mandolin or the slicer attachment to a food processor.
Fold the potatoes into the cream mixture. Return the pan to medium low and cook, stirring mixture constantly, until cream thickens. Add another pinch of salt - the potatoes will absorb the seasoning.
Pour into a 9x13 casserole dish and cover with the grated cheese.
Bake for 1 hour or until it is bubbly and the cheese is golden brown, and potatoes are fork tender.
This recipe started as a version of The Old Spaghetti Factory’s Original Clam Sauce —but we’ve updated it with a few seasoning tweaks and ...
