Classic Scalloped Potatoes

Serves 8-10

4 T (1/2 stick) unsalted butter
2 medium onions, minced
4 medium garlic cloves, minced or pressed
1 T minced fresh thyme leaves or 1 tsp dried)
2 1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 C low sodium chicken broth
1 1/2 C heavy cream
3 bay leaves
5 lb russet potatoes, peeled and sliced 1/8 in thick
8 oz cheddar cheese, shredded

1.  Pre heat oven to 400 degrees.  Adjust oven rack to middle position.

2.  Melt the butter in a large dutch oven over med-high heat.  Add onions and cook until softened and lightly browned, about 8 minutes.  Add the garlic, thyme, salt and pepper and cook until fragrant, about 30 secs.

3.  Stir in the broth, cream, and bay leaves.  Stir in the potatoes, 1 handful at a time, and bring to simmer.  Cover, reduce the heat to medium-low and continue to simmer, stirring often, until the potatoes are mostly tender (a paring knife can be slipped into and out of a potato slice with little resistance), about 15 mins.

4.  Discard the bay leaves.  Pour the potato mixture into a 13x9-inch baking dish and press gently into an even layer.

5.  Sprinkle the cheddar evenly over the top. 

6.  Bake, uncovered, until bubbling around the edges and the top is golden 20-30 mins.  Let cool for 10 minutes before serving.

**This can be refrigerated for up to 2 days before baking.  If you are going to refrigerate, omit step 5, cover the dish tightly with plastic wrap and poke several vent holes.  Then, when ready to bake, remove plastic wrap, sprinkle with cheese, cover dish tightly with foil.  Bake at 400 degrees until mixture is just warm (30-40 mins).  Remove foil and continue to cook until the cheese is golden brown and the sauce is bubbling, 30-40 mins longer.  Let cool for 10 mins before serving.

Slow Cooker Barbequed Brisket

BRISKET (Also works with Tri Tip)

1 (4-5 lb) beef brisket
1/4 C packed light brown sugar
1/4 C paprika
1 T onion powder
1 T garlic powder
1 T ground cumin
1 tsp cayenne
salt
1 C barbeque sauce
   Cider Vinegar
   Ground Black Pepper

1.  Together in a small bowl, toss the 1/4 cup sugar, paprika, onion powder, garlic powder, cumin, cayenne and 1/2 tsp salt together.  Massage the spice rub all over the brisket, then wrap tightly in plastic wrap and refrigerate for up to 12 hours.

2.  Unwrap the brisket and lay it, fat side up, in the slow cooker insert.  Spread the barbeque sauce evenly over the brisket.  Cover and cook on low until the meat is tender and a dinner fork can be slid in and out of the brisket with little resistance, 9-11 hours.

3.  Transfer the brisket to a 9x13 baking dish and cover with foil.  Set aside.  Let the cooking liquid settle for 5 minutes then gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the sauce using a large flat spoon.  Season the sauce with additional sugar and vinegar, salt and pepper to taste.  Poke the brisket all over with a fork and then pour 1 C of the sauce over the brisket and let it rest, covered for 10-15 mins.

4.  Slice brisket thinly across the grain.  Serve, passing remaining sauce separately

*recipe from Cooks Illustrated "The Best Make Ahead Recipe" cookbook

Lemon Artichoke Chicken

4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch

1/2 teaspoon each salt and pepper

2 tablespoons butter

1 can (14 oz.) quartered artichoke hearts, drained

2 tablespoons dry sherry (I use chicken stock)

2 tablespoons grated lemon peel

2 teaspoons lemon juice

1/2 cup whipping cream (I use milk)

1/2 cup grated parmesan cheese

Preparation

1. 1. Preheat oven to 350°. Sprinkle chicken on both sides with salt and pepper. In a 10-inch frying pan over medium-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9- by 13-inch baking dish and add artichoke hearts.
2. 2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.
3. 3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.