Easter Sides
Potato Frebourg w/Leeks
serves 5-6INGREDIENTS
2-1/2 potatoes, cooked & peeled
3 Tablespoons butter
2 large leeks (white part ONLY), julienne
4 Tablespoons fresh chives, chopped
2 cups shredded Swiss cheese
1/2 cup grated parmesan cheese
4 eggs
1-1/2 cups milk
1/4 teaspoon ground nutmeg
salt, pepper & granulated garlic, to tasteDIRECTIONS
Preheat oven to 350ºF. Heat a medium skillet, add butter and sauté leeks. Put to side. Beat eggs, milk, nutmeg and seasonings together. Cut cooked potatoes in 1/8 inch slices and layer 1/2 of potatoes, leeks & chives. Season this layer with salt, pepper & garlic. Layer in cheeses and repeat process. Pour egg custard over casserole making sure final layer is parmesan cheese. Sprinkle a few chives on top for color. Cover with foil making sure you do not crimp the foil around the dish. Bake for 35 minutes and remove foil. Bake an additional 10-20 minutes or until custard is set and top is golden brown.
Green Beans and Bell Peppers
serves 4-5INGREDIENTS
1 pound green beans, blanched
1 red or yellow bell pepper, julienne
4 plum tomatoes, medium chop
1/4 cup fresh basil, julienne
salt & ground white pepper, to taste
Nice drizzle good quality olive oilDIRECTIONS
Layer chopped tomatoes on bottom of casserole dish. Season with salt, pepper and 1/2 of basil. Top with blanched green beans and red pepper strips and season. Top with remaining basil and drizzle olive oil on top. Bake at 350ºF for 10 minutes or until warmed through.