• Sides

    Potato Gratin

    When it comes to sides I normally like salads because they’re fast and I don’t need to think too much, but sometimes when I want something different with my meat, I make this potato gratin. It goes well with almost any kind of meat. I served mine with a piece of salt and pepper grilled steak and asparagus in brown butter, a simple and filling dish for a weekday meal. Ingredients 4 potatoes, tin sliced mozarella cheese oregano to taste Bechamel sauce Ingredients 2 tbsp butter 2 tbsp flour 1cup milk ½ tsp paprika salt to taste black pepper to taste ¼ tsp thyme Steps Melt the butter, add paprika,…

  • Sides

    Cheese Toast

    Once, I went to a dinner in my friends house and the entree she served was this French onion soup with the cheese toast. This experience changed how I serve toast with my soup. You can really use almost any kind of cheese. The three kinds of cheese I normally use are gouda cheese, mozzarella or jarlsberg cheese. Also you can use any kind of dry or fresh herbs, such as oregano, chives, thyme. It gives such a different taste and life when served with soup. I can’t thank my friend Karen enough for inspiring me. Ingredients Bread, sliced Butter to taste Gouda cheese, grated Dry oregano to taste Steps…