I'm in the Mood for Food by Jim Davis

Author:Jim Davis
Language: eng
Format: epub
ISBN: 0-7407-3386-9
Publisher: Andrews McMeel Publishing, LLC
Published: 2003-01-15T00:00:00+00:00

8 cups torn romaine leaves

1 cup shredded Parmesan cheese

Make the croutons:

Preheat the oven to 350°F.

Brush the bread slices with the melted butter on both sides.

Using a serrated knife, trim the crusts, if desired, and cut into cubes all about the same size so they cook evenly.

Season the croutons with salt and pepper.

Spread the bread cubes on a jelly roll pan and bake for 10 to 15 minutes, turning occasionally until evenly browned. Remove pan to a wire rack to cool.

Make the Caesar salad dressing:

In a small bowl, whisk together the oil, lemon juice, anchovies, mustard, Worcestershire sauce, and pepper until combined.

Place the lettuce in a large bowl and pour the dressing over the lettuce. Toss to coat the lettuce with the dressing. Add the croutons and cheese, and toss lightly.

Makes 4 to 6 servings

Beat Me. Whip Me. Make Me Eat Rosemary Scalloped Potatoes

Chopped fresh rosemary leaves add a sophisticated flavor to these rich, delicious scalloped potatoes. Try other chopped fresh herbs for variety.

8 medium russet potatoes, pared and cut into 1/8-inch-thick slices

1 large yellow onion, thinly sliced

1 cup heavy (whipping) cream

11/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

5 tablespoons unsalted butter, softened

1/2 cup grated hard cheese, such as Regianno Parmesano or pecorino Romano

2 tablespoons chopped fresh rosemary leaves

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