Sunday Dinner

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Creamy Gouda-Horseradish Spread

Steak and Frites

Béarnaise Sauce

Mushroom Ragout

Green Salad with Balsamic-Dijon Vinaigrette

Salted Caramel "Ding Dong" Cake

On Tuesday, my youngest daughter Mabelle is turning 8, so it is her turn to plan a Sunday birthday dinner menu.  I think she did a fine job, but we did run into a problem with the appetizer.  Mabelle loves clams, but my other two children not so much.  In comes this handy recipe to make everyone happy.  We'll save the Clams Casino for another time.  Not only is this spread a delicious starter to our meal, it also doubles as a weeknight way to use up leftovers.  Want to know how I use it?

Brush a slice of country bread with a little bit of olive oil and place it under the broiler until golden brown.  Spread the toast with a some of the leftover cheese spread, layer on some thin slices of leftover steak or roast beef, then top it off with some caramelized yellow onions and some freshly ground black pepper.  Grab your knife and fork and dig in☺.  

Sunday Dinner one year ago

Sunday Dinner two years ago

Potato and Cheese Purée with Horseradish Cream

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This is a dish of potatoes worthy of a holiday table.  It is a rich and savory dish full of compelling flavors  The potatoes are cooked and riced and then whipped with the usuals like butter and milk.  Ah, but then comes the Gruyère cheese.  Mmmm--cheesy potatoes.  And if that wasn't enough, heavy cream is whipped and flavored with a bit of horseradish and then spread on top of the potatoes.  Then the entire dish is brûléed under the broiler.

It's hard to see form the photos how creamy and cheesy these potatoes are (I had a hungry crowd to feed on Sunday night, so I was pressed for photo time).  But rest assured, these will put a whole new spin on the classic comfort food of mashed potatoes.  I know a slice of holiday roast would love to have these as company on a plate.

*Note-- The original recipe served 6?!  Well, we can only get through half for the 5 of us, so I say it serves 10.  With all the richness, you may want to scale back on the portions for everyone a bit, too.