Tender bay scallops with mushrooms in a rich creamy sauce, spiced with a hint of curry under a blanket of golden bread crumbs and cheese create Coquilles St. Jacques.  This easy version of the classic French dish is a perfect way to dazzle your family and friends.  Great for dinner parties and guests, the casseroles can be prepared a day ahead and simply popped in the oven when your company arrives allowing you time to spend with your friends.  Serve with a side of fresh green beans or salad for a perfect dinner.

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Coquilles St.-Jacques

An easy version of the classic French Coquilles St.-Jacques. Scallops in a creamy mushroom sauce topped with a crust of bread crumbs and cheese. Elegantly delicious!

Course Main Course

Cuisine French

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Christoph

Ingredients

• 1 ½ cups seafood stock, clam juice or low-sodium chicken stock
• 1-2 each springs of fresh thyme, rosemary, parsley Tie in a bundle
• 3 large shallots, divided peeled and diced, about 1 cup
• 2 pounds bay scallops, or quartered sea scallops, abductor muscles removed
• 8 tablespoons unsalted butter, divided
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 12 ounces cremini mushrooms, cleaned, stems discarded, sliced
• ¼ cup brandy or Cognac
• ¼ teaspoon curry powder
• ¼ cup minced flat-leaf parsley, chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups fresh bread crumbs, approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor
• 5 ounces Gruyère cheese, grated
• ¼ cup extra-virgin olive oil

Instructions

• In a skillet over medium-high heat bring the stock, herb bundle, and some of the shallots to a slow boil. Reduce to simmer and add the scallops.  Gently poach for just a minute cooking the scallops only about half way.  Remove the scallops and set aside.  Strain the stock to add in the next step.
• Melt 4 tablespoons of the butter in a saucepan over medium heat. When butter foams add the flour and cook for about 5 minutes whisking constantly. Add stock and whisk until sauce is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
• Place 3 tablespoons butter in a large sauté pan over medium heat. When butter is melted add the shallots and cook stirring occasionally until they are translucent, about 5 minutes. Add the sliced mushroom caps, and cook for another 8 to 10 minutes or until they have released their liquid and are just starting to brown. Add the brandy or Cognac and cook 1 to 2 minutes to evaporate the alcohol. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, stir to combine. Add mushroom mixture to the cream sauce, and set aside.
• Combine the bread crumbs, and Gruyère in a large bowl and mix well. Add just enough olive oil to moisten the mixture.
• Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among the dishes. Top the scallops with equal amounts of the cream and mushroom sauce. Finish each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet pan.
• At this point the gratins are ready to be baked, or you can cover them with plastic wrap and store in the refrigerator for up to a day.
• When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling.

Notes

This is a great make-ahead recipe giving you time to spend with your guests instead of cooking. 

Tender sauteed mushrooms and onions mingle with savory thyme and creamy nutty Gruyere to create this mouthwatering masterpiece. Nestled in a flaky golden crust, this galette makes an unforgettable starter to any meal.   

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Mushroom and Gruyère Galette

Tender mushrooms and caramelized onions fill a flaky pastry crust to create this easy-to-make savory treat.

Course Appetizer

Cuisine French

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Ingredients

• olive oil
• 1-2 Tablespoons butter
• 1/2 onion sliced
• 3-4 cups Cremini mushrooms, sliced
• 2-3 tablespoons fresh thyme
• kosher salt
• 2-3 teaspoons balsamic vinegar
• ¼ cup Gruyère cheese grated
• 1 pie crust packaged or from scratch

Instructions

• Heat a large sauté pan over medium heat. Add enough oil to coat the pan. When oil shimmers add the onions and cook until softened and translucent, about 15 minutes.
• Remove onions from pan and set aside.
• Wipe out the pan and re-heat over medium-high heat. Add butter and equal amount of olive oil to the skillet. When melted add the mushrooms and thyme. Season with a light sprinkle of salt. Cook until mushrooms are softened and have released water, for about 8-10 minutes.
• Add the balsamic vinegar and reduce the heat to medium-low. Cook for another 5 minutes to slightly thicken the balsamic.
• Remove from heat and combine with the cooked onions. Cool to room temperature before assembling.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Roll pie crust to about a 12” circle on a lightly floured board.
• Spoon the mushroom mixture onto the center of the dough, leaving a 2-inch border all around. Evenly spread the cheese over the filling. Gently fold over the crust, overlapping the edges. Gently press the folds together.
• Brush the folded edges of the crust with an egg wash or milk.
• Bake for 30 minutes or until the crust has become a lovely golden brown and cheese has melted.
• Let cool to room temperature, about 20 minutes before cutting and serving.

Notes

A refrigerated pie shell works very well and is quite easy for this Galette, however if you prefer to make your own please feel free. If you need a recipe for a pie crust here is a great one.

The creamy goodness of mashed potatoes contrasted with a thin layer of crunch, makes these mashed potatoes gratin a dish to remember. Cottage cheese and sour cream give these potatoes a mild, smooth, flavor which works well with the crisp topping of sharp cheddar cheese. No gravy needed for these potatoes. Revived from a 1960’s family recipe, this retro dish is as easy to make as it is to eat, and very well could become one of your families favorites.

This recipe was a favorite of my Dad’s sister Eleanore.  Growing up, holidays were rotated around between our relatives homes. We often enjoyed Thanksgiving at my Aunt and Uncles house, where she would always serve them.

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Mashed Potatoes Gratin

The creamy goodness of mashed potatoes contrasted with a thin layer of crunch, makes these mashed potatoes gratin a dish to remember. Cottage cheese and sour cream give these potatoes a mild, smooth, flavor which works well with the crisp topping of sharp cheddar cheese.

Course Side Dish

Cuisine American, Retro

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author Christoph

Ingredients

• 5 cups potatoes, cooked and mashed
• 2 cups cottage cheese, small curd
• 1 cup sour cream
• ½ cup white onion, chopped
• ½ cup gruyere, shredded (optional)
• 2 teaspoons salt
• ½ teaspoon white pepper
• 1 teaspoon garlic powder
• 1½ cups sharp cheddar cheese, shredded
• 3 tablespoons parsley, chopped

Instructions

• Position a rack in the upper half of the oven and heat to 350° F. Prepare a 9″ x 13″ baking dish or other shallow heat-resistant dish by apply a light coat of cooking spray or oil (gratins are to be prepared in shallow baking dishes offering a large surface area for crisping).
• Peel and cook potatoes. Rice or mash the potatoes into a large mixing bowl. Add the cottage cheese, sour cream, onion, gruyere, garlic powder, salt and pepper, and mix well (I added a small amount of chopped parsley for a touch of color).
• Place the potato mixture into your prepared shallow baking dish and smooth evenly with a spatula. Press the potatoes into the dish to remove air pockets.
• Top evenly with the shredded cheddar cheese and chopped parsley (I sprinkled the dish with a small amount of paprika to add a bit of color).
• Bake for 30 to 40 minutes or until the cheese has turned a golden brown.
• Allow to stand for 5 minutes before serving.

Notes

I hope you enjoy these potatoes as much as our family does. They also make a great side dish for barbecue season. Try adding some diced green chilies and bacon. YUM!

Thinly sliced potatoes mixed with gruyere and feta cheese form the crust for this amazing “upside down” tart. The sweetness of caramelized red onion is balanced perfectly against the sharpness of the cheeses to create an explosion of goodness. A hint of thyme rounds out the flavors to put this potato and onion tart over the top.

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Potato and Onion Tart

Thinly sliced potatoes mixed with gruyere and feta cheese form the crust for this amazing “upside down” tart.

Course Side Dish

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 2 tablespoons butter
• 12 sprigs thyme, (strip leaves from stems)
• 1 large red onion, sliced ¼” inch thick
• 1 lb red potatoes, very thinly sliced
• 2 tablespoons olive oil
• 1/2 cup grated gruyère
• 1/2 cup crumbled feta
• 1 cup grated mozzarella
• sea salt and cracked black pepper

Instructions

• Heat oven to 400°F.
• Melt the butter in a 10 inch oven proof frying pan (cast iron works well) over medium heat.
• Add the thyme and onion and cook for about 8 minutes or until onions become translucent and tender. Using tongs or a spoon, arrange the cooked onions so they cover the bottom of the skillet evenly.
• Combine potato, oil, cheeses, salt, and pepper in a large bowl and mix thoroughly.
• Place the potato mixture on top of the onions forming an even layer. Bake for 45 minutes or until golden brown. Let the tart rest for about 5 minutes before turning upside down on a plate.
• Garnish with fresh thyme.