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Gordon Ramsay’s Potatoes Boulangère Recipe from The F Word

Gordon Ramsay made these potatoes to go along with his Herb Crusted Rack of Lamb^[1] on The F Word^[2], Series One, Episode One.

His commies used a Mandoline Slicer^[3] to get uniformly thin slices of potatoes, but used a knife for the onion. You can use a knife or a slicer for both, but try to get the slices as even as possible.

Ingredients:

1 liter chicken stock (roughly 4 1/4 cups, or just over a quart)
1 sprig thyme
2 sprigs rosemary
3 crushed cloves of garlic
2 garlic cloves, peeled and finely chopped
2 large onions, peeled and sliced
4 large Desiree potatoes peeled and finely sliced (on a mandolin if possible)
salt & pepper
olive oil

Directions:

Preheat the oven to 400 degrees Fahrenheit (392 degrees if you have a digital oven)
Bring the chicken stock to a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a few minutes and strain (remember, retain the chicken stock, not the herbs). Set aside.

Add olive oil to a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored.

Coat the inside of a casserole dish or oven safe pan and layer the onions followed by the potatoes. Continue alternating potatoes and onions until finished. Don’t forget to season each layer with salt & pepper as you go.

Pour the chicken stock from earlier over the potato mixture until it’s about 2/3rds full. Press down on the mixture to help the potatoes absorb as much stock as possible. Drizzle a little olive oil on top.

Bake in the oven for approximately 20 – 25 minutes or until soft and golden on top.

References

^{^} Herb Crusted Rack of Lamb (gordon-ramsay-recipe.com)
^{^} F Word (www.amazon.com)
^{^} Mandoline Slicer (www.amazon.com)

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Oatmeal Raisin Walnut Cookies

Don’t you love the smell of homemade oatmeal cookies baking in the oven!

Once a month I contribute a skinny dessert recipe to Dash Recipes^[1]. If you love a moist, chewy oatmeal cookie, you’ll just love these! Under 200 calories, and 5 points plus for 2 cookies. Please visit Dash Recipes for the complete Skinny Oatmeal Walnut Raisin Cookies Recipe^[2].

I usually use quick oats in my oatmeal cookies because I prefer the end result, but rolled oats will work just fine in any of these recipes.

For the chocolate lover, these Oatmeal Chocolate Chip Cookies^[3] will hit the spot!

For the pumpkin obsessed! These chewy, Pumpkin Spiced Oatmeal Cookies^[4] made with quick oats, pumpkin, and chopped pecans will bring delight with every bite.

And my personal favorite, Banana Nut Oatmeal Cookies^[5] taste like banana nut bread, but in a cookie.

Enjoy!

References

^{^} Dash Recipes (www.dashrecipes.com)
^{^} Skinny Oatmeal Walnut Raisin Cookies Recipe (bit.ly)
^{^} Oatmeal Chocolate Chip Cookies (www.gordon-ramsay-recipe.com)
^{^} Pumpkin Spiced Oatmeal Cookies (www.gordon-ramsay-recipe.com)
^{^} Banana Nut Oatmeal Cookies (www.gordon-ramsay-recipe.com)

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Oven Roasted Tomatoes

Summer plum tomatoes roasted in the oven with garlic and herbs make an easy and delicious sauce that will fill your kitchen with an intoxicating aroma.
The end of summer means using up my garden vegetables and herbs before the weather changes. It seems I wait all summer long for my tomatoes to ripen, then I wind up with so many tomatoes I don’t know what to do with them!

One of my favorite things to do with tomatoes this time of year is to roast them. The flavors of the tomatoes get concentrated and makes a wonderful sauce for serving over pasta or freezing for the future. If you think four pounds of tomatoes is a lot, you’ll be surprised! Four pounds reduced down to the contents of this jar.

What else do I like to do with my end of summer tomatoes? I have tons of recipes that use fresh tomatoes, but these recipes are a must!

Tomato Bisque^[1] – one of my favorite soups and perfect this time of year
Panzanella Salad^[2] – Using a good crusty bread is a must here!
Easy Garden Tomato Sauce^[3] – Perfect for grape tomatoes
Heirloom Tomato Sandwiches^[4] – So simple and delicious!
Heirloom Tomato Salad^[5] – I can eat this with some crusty bread and call it a meal!
Tomato, Mozzarella and Arugula Tower^[6] – A perfect meatless Monday lunch

Oven Roasted Tomatoes
gordon-ramsay-recipe.com
Servings: 7 • Size: 1/2 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 53 • Fat: 2 g • Protein: 1 g • Carbs: 8.5 g • Fiber: 1.5 g • Sugar: 5.5 g
Sodium: 282 mg (without salt)

Ingredients:

1 tbsp extra virgin olive oil
4 cloves garlic, peeled and thinly sliced
8 sprigs of fresh thyme
4 sprigs of fresh rosemary
salt and freshly cracked pepper to taste
4 lbs plum tomatoes*

Directions:

Preheat the oven to 450º F.

Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.

Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle. Depending on the size of your tomatoes, cooking time will vary so keep an eye on them. When done, remove from oven and let them cool. The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes. Adjust salt as needed and place in a jar or use right away.

The tomatoes will keep for about 3 – 4 days refrigerated, or up to 6 months frozen.

Makes 3 1/2 cups.

*Calculated based on 3 1/2 cups cooked tomatoes which differs slightly from uncooked.

References

^{^} Tomato Bisque (www.gordon-ramsay-recipe.com)
^{^} Panzanella Salad (www.gordon-ramsay-recipe.com)
^{^} Easy Garden Tomato Sauce (www.gordon-ramsay-recipe.com)
^{^} Heirloom Tomato Sandwiches (www.gordon-ramsay-recipe.com)
^{^} Heirloom Tomato Salad (www.gordon-ramsay-recipe.com)
^{^} Tomato, Mozzarella and Arugula Tower (www.gordon-ramsay-recipe.com)