Recipes by Karen Gros

Twice-baked potatoes with parsnip, carrot, cilantro & Gruyère

Posted by on Nov 20, 2014 in Recipes by Karen Gros | 0 comments

Twice-baked potatoes with parsnip, carrot, cilantro & Gruyère

An interesting twist on twice-baked potatoes ~ coriander and cilantro bring out the earthy sweetness of the parsnips, a sadly under appreciated vegetable.  The whole combines wonderfully with nutty Gruyère.  This dish makes a lovely addition to any Thanksgiving table, and can be served year round. Recipe by Karen Gros. Serves 8 1 cup homemade crème fraîche: 1 cup heavy whipping cream + 4 tablespoons whole-milk plain yogurt 4 large Idaho Russet baking potatoes Extra virgin olive oil Salt & pepper 4 slices naturally-cured pork bacon 1 yellow onion, diced Pinch of salt 8 cloves...

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Classic French dark chocolate truffles

Posted by on Nov 25, 2013 in Recipes by Karen Gros | 0 comments

Classic French dark chocolate truffles

These truffles are inspired by the dark chocolate truffles served with coffee after lunch at Le Flore en l’île, a beautiful restaurant and tea salon on the Île Saint-Louis with a magnificent rear view of the Cathédrale Notre Dame de Paris (and those flying buttresses!)  They also happen to resemble those from the legendary chocolate makers at La Maison du Chocolat.  Known as les truffes in France, they are so named due to their resemblance to the savory truffle. Recipe by Karen Gros Makes approximately 50 (1/2-inch) truffles  Ingredients: ⅔ cup heavy whipping cream 2...

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Snickerdoodles

Posted by on Nov 25, 2013 in Recipes by Karen Gros | 0 comments

Snickerdoodles

Snickerdoodles occupy a special place in my memory, as this was the cookie that my mom would bake and send to me wrapped in waxed paper and packed in a Christmas tin when I was in college in California, a long way from home in Oklahoma.  A popular Southern favorite cookie, the snickerdoodle is basically a soft sugar cookie rolled in a cinnamon-sugar mixture prior to baking.  The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (“snail noodles”), a kind of pastry.  I have modified the...

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Brown sugar chocolate chip cookies

Posted by on Nov 25, 2013 in Recipes by Karen Gros | 0 comments

Brown sugar chocolate chip cookies

This cookie recipe, one of the world’s best, was used by Martha Stewart’s daughter Alexis, and are hence named “Alexis’s Brown Sugar Chocolate Chip Cookies” in Martha Stewart’s Entertaining cookbook.  I have modified the recipe to reduce the amount of sugar, as it is possible to successfully reduce the quantity of sugar in any recipe by one-third without changing the outcome.  We find the taste more agreeable too, as we prefer to avoid overly sweet baked goods.  The high butter ratio creates cookies that spread thinly, and gives a toffee-like quality.  The recipe makes...

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How to prepare leeks

Posted by on Oct 3, 2013 in Recipes by Karen Gros | 0 comments

How to prepare leeks

Leeks can be considered as all-purpose as onions, though few people use them as such.  I use them often when they’re in season, which is right about now (mid- to late-Fall) in Arkansas.   They are delicious sautéed, along with other in-season vegetables, but my two favorite ways to eat leeks are the French recipes leeks vinaigrette and leek confit. (recipes below) The most important thing in preparing leeks is proper cleaning; since leeks grow into the soil, they retain a lot of dirt in their layers and leaves. How to prep leeks: 1.  Slice off the roots, and cut off the dark green...

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Homemade chicken stock

Posted by on Oct 3, 2013 in Recipes by Karen Gros | 0 comments

Homemade chicken stock

As everyone knows, chicken soup feeds the soul; it also highly nourishes the body, and is the foundation for a wide array of soups and sauces. Homemade chicken stock is easy to make, it only needs to become a habit.  I make a large stock pot nearly every week, using real free-range chicken (the kind that eat grass and bugs!) from a local farmer.  Those who buy locally grown, organic foods know that they are more costly.  But, you don’t need to buy premium chicken parts to use in the stock.  The best parts are the most unappealing ~ chicken feet, necks, and backs.  Chicken feet are...

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