I chose these three recipes because they are just some of my favorite things to eat. Bruschetta is a dish that I lived off of last year when I was going to beauty school in California and working late nights, and my favorite variation came from a small Italian restaurant that would add balsamic vinegar into they’re spread. After spending way too much money eating out all the time,  I decided to find a recipe that involved balsamic, as it is one of my favorite flavors and added this note of savory-sweetness to an already delicious, simple dish.

Although potatoes au gratin may have a complicated name, it is a relatively easy dish that could feed me for over a week. I absolutely love potatoes in nearly every form, so every Thanksgiving and Christmas meal I demand that I get some sort of potato dish. For about the last five years one of those holidays has seen this recipe on the table. Though not for those on a diet, this creamy, cheesy delicious potato dish is one of my top favorite comfort foods that just makes you feel warm inside. (Feel free to also add bacon.)

Finally, vodka cream sauce is another recipe that just brings back memories. I remember the first time I ate this dish I thought I was getting away with something because it had vodka in it, alas 10 year old me did not get drunk off of this sauce, though it did make me feel warm and happy inside. This sauce is a perfect middle ground between a light marinara and a heavy alfredo. For the classic dish, pair with penne pasta.

Bruschetta with Balsamic Glaze

http://www.aheadofthyme.com/2016/09/easy-tomato-bruschetta-with-balsamic-glaze/

Yields: 8-10 Slices

Ingredients:

• 1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
• ¼ cup sweet onion, diced (about ¼ red onion)
• 2-3 cloves garlic, minced
• 5 fresh basil leaves, chopped
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup balsamic vinegar
• ½ loaf of French baguette, sliced into ½ inch slices
• 2 tablespoons olive oil
• ½ teaspoon garlic powder

Instructions:

Tomato Mixture:

1. In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but it is recommended to bring out all the flavours).

Balsamic Glaze:

1. In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
2. Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.

Make the Bruschetta:

1. Preheat your oven to 350 degrees.
2. In a small bowl, combine the olive oil and garlic powder.
3. Brush the top side of each baguette slice with the olive oil mixture.
4. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
5. Top each slice with a spoonful of the tomato mixture.
6. Drizzle the balsamic glaze onto each bruschetta (messy it ok!) and serve.

 

Scalloped Potatoes Au Gratin

http://www.foodnetwork.com/recipes/ellie-krieger/scalloped-potatoes-au-gratin-recipe.html

Yields 8 Servings

Ingredients:

Olive oil spray

3 pounds yellow potatoes, like Yukon gold, unpeeled, sliced into 1/4-inch slices

3 cups cold milk (1 percent low-fat)

1/4 cup all-purpose flour

2 cloves garlic, minced

1 large or 2 small sprigs thyme

1 3/4 cups grated Gruyere cheese (6 ounces)

1 1/2 teaspoons salt

Instructions:

1. Preheat the oven to 350 degrees F. Spray a 2 quart, shallow baking dish with olive oil spray.
2. Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool somewhat.
3. Put the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt. Add 1 cup of the cheese and stir until melted.
4. Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining cheese and bake for 25 minutes, until bubbling. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.

 

Vodka Cream Sauce

http://www.seriouseats.com/recipes/2011/12/sauced-vodka-cream-sauce-recipe.html

Yields: About 3 cups

Ingredients:

• 2 tablespoon butter
• 1/4 cup finely minced shallots
• 3 medium garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon crushed red pepper
• 1 28-oz can whole tomatoes, crushed by hand
• 1/3 cup vodka
• 1/2 cup heavy cream
• Kosher salt to taste

Instructions:

1. Melt butter in a medium saucepan over medium heat. Add in shallots and cook until lightly browned, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 1 minute.
2. Remove pan from heat and stir in tomatoes and vodka. Return to heat and simmer until alcohol cooks off, about 7 to 10 minutes, stirring occasionally.
3. For a smooth sauce, transfer sauce to a jar of a blender and puree until smooth. Pour back into saucepan.
4. Add in heavy cream and cook over medium heat until warmed through, about 2 to 3 minutes. Season with salt to taste. Use immediately or store in refrigerator for up to a week or in a freezer for up to 6 months.