Saturday Night Potluck!

When the boys are away...the girl will plan an amazing dinner!  That was the case on Saturday.  While our significant others were representing Dixie Curling Club in the Goldline TCA Men’s Championships, we planned and executed amazing menu.  Thanks Craig for grilling the steaks!

On the Menu: I was responsible for the French Bread, Scalloped Potatoes and Creme Brûlée (I have provided those recipes below).

French Bread
Prep Time: 10-15 mins
Cook Time: 20 mins

For this recipe you need:
  • 2 tablespoons dry yeast (I use the instant yeast)
  • 1/2 cup warm water
  • 2 cups hot water
  • 3 tablespoons sugar
  • 1 tablespoons salt
  • 5 tablespoons vegetable oil
  • 6 cups flour, divided
  • 1 egg, beaten - for glazing bread
Directions:
  1. Dissolve yeast in 1/2 cup warm water
  2. In a separate bowl combine hot water, sugar, salt, oil and 3 cups of the flour, mix using dough hook at Level 2 power (stand mixer)
  3. Add yeast mixture and the hot water-flour
  4. Add the remaining 3 cups of flour, one cup at a time, mixing well after each addition
  5. Once all of the flour is added, let sit for 10 minutes
  6. Separate the dough into 3 pieces
  7. On a floured surface roll each piece into a 9x12 rectangle and then roll it up length way.
  8. Place the dough on a greased baking pan, seam side down. Score the bread across the top 3 or 4 times
  9. Brush with a beaten egg
  10. Let dough rise uncovered for 30 minutes in a warm place
  11. Bake on the middle rack for 20 minutes at 375 or until golden brown
Makes 3 loaves.

Bread dough ready to be rolled
Golden French Bread

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Scalloped Potatoes
Prep Time: 20 mins
Cook Time: 1 hour

For this recipe you need:
  • 3 tablespoons olive oil
  • 4 cups thinly sliced onions
  • 6 medium potatoes, peeled, thinly sliced
  • 1/3 cup beef stock
  • 3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
  • 1/2 cup Parmesan cheese flakes
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon of butter to butter baking dish
  • 1 teaspoon finely minced fresh rosemary
Directions:
  1.  Heat olive oil (2 tablespoons) on medium high heat in a pan
  2. Add the sliced onions, stir to coat with the olive oil and cook until golden brown (approximately 15 to 20 minutes)
  3. Preheat oven to 400°F
  4. In a large bowl combined the potatoes and gently toss with 1 tablespoon of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper
  5. Butter a large baking dish (9x13) and line with the caramelized onions in an even layer at the bottom of the dish
  6. Add the potato and cheese mixture on top of the onions
  7. Pour beef stock over the potatoes
  8. Sprinkle the remaining cheese on top
  9. Cover with aluminum foil (or lid) and bake at 400°F for 50 minutes (or until fork tender)
  10. Remove aluminum foil (or lid)
  11. Broil for 5 minutes, uncovered, until lightly browned
  12. Sprinkle with minced rosemary to serve
Makes 8 servings.

Use a mandolin to thinly slice the onion 
Thinly slice potatoes 
Onions ready to be sautéed
Sautéed onion; they don't look appetizing but OMG
Scalloped Potatoes with Gruyere Cheese and Rosemary
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Creme Brûlée
Prep Time: 30 mins
Cook Time: 50-60 mins
Total Time: At least 3 hours

For this recipe you need:
Directions:
  1. Preheat oven to 300 degrees °F
  2. In a large bowl, whisk together the egg yolks and white sugar until the sugar has dissolved and the mixture is thick and pale yellow in colour
  3. Add the cream and vanilla
  4. Continue to whisk the mixture until it is well blended
  5. Strain or skim off any foam or bubbles from the mixture
  6. Pour the mixture into ramekins
  7. Place the ramekins in a large pan (a cake pan works great for this) and fill with 1 or 2 inches of hot water
  8. Bake the crème brûlée for 50 to 60 minutes
  9. The custard should be set around the edges but still be loose in the centre
  10. Remove pan from the oven and leave the ramekins in the water bath until completely cooled
  11. Once cooled, remove the ramekins from the water bath, cover and chill in the refrigerator for at least 2 hours, or up to 2 days
  12. Before serving, sprinkle 1 or 2 tablespoons of white sugar over the top of the custard.  Be sure the sugar completely covers the top of the custard and not just the middle
  13. Using a small handheld torch, melt the sugar
  14. Place the ramekins back in the fridge for a few minutes to re-chill the custard before serving.
  15. Garnish the crème brûlée with a few seasonal berries and a sprig of mint
Makes 8 servings (ramekins are medium size).

You need lots of egg yolks for this recipe
Check out the link above to learn how to easily separate the eggs
This is what 16 egg yolks look like!
Ramekins are in the water bath ready for the custard
Skiming off the bubbles
Obviously I didn't do a good skimming job!
He is just missing the smile :)
In the oven ready to bake
So cute and delicious!

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Here are some pictures of the dinner.

Thanks Craig --- grilled to perfection!
Mussels in a white wine sauce --- Kudos Angie!
Tenderloins --- Thanks Emily!
The health party (but still delicious)
Broccoli, mushroom and cheese casserole
It was an amazing evening with our curling friends (Angie & Craig, Emily & Mark and Kevin).  Good luck on Monday at the Cricket Club boys!

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