Grapes Romanov Food

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STEAKHOUSE POTATOES ROMANOFF



Steakhouse Potatoes Romanoff image

They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 10h30m

Yield 8

Number Of Ingredients 8

1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
2 shallots
3 teaspoons kosher salt
½ teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2 ½ cups grated sharp white Cheddar cheese
1 ¾ cups sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
  • Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
  • Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
  • Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
  • Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
  • Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g

GRAPES ROMANOV



Grapes Romanov image

Very elegant, but soooo easy. Very good light dessert after a substantial meal. The water clinging to the grapes and the brown sugar make a sauce, and the added flavors of the sour cream and nutmeg make a yummy dessert. I have a collection of bouillon soup cups and saucers that I use for this dessert as well as mousses, sherberts, etc.

Provided by Georgia Girl

Categories     Dessert

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

6 -8 bunches thompson green grapes, a medium cluster for each serving
1 cup light brown sugar, firmly packed
1 cup sour cream
grated nutmeg

Steps:

  • Wash the grapes and while still wet, pull them from the stems and place them in the dish from which they will be served.
  • Sprinkle the brown sugar over the grapes, and roll them around in the sugar until they are completely coated.
  • Top the grapes with the sour cream and refriger- ate for 4 hours or overnight.
  • Just before serving, place the grapes into individual dessert dishes and sprinkle about 1/4 1teaspoon of nutmeg over each serving-- (more or less according to your taste.).

Nutrition Facts : Calories 479, Fat 8.6, SaturatedFat 5.2, Cholesterol 16.9, Sodium 42.1, Carbohydrate 105.2, Fiber 3.4, Sugar 93.4, Protein 3.9

MIXED BERRY ROMANOV



Mixed Berry Romanov image

The traditional version of this simple Russian dish is to make it by marinating fresh berries in fruit-flavored liqueur for about an hour and then topping it with whipped cream. This simple version uses orange juice for marinating and vanilla yogurt for the topping.

Provided by morgainegeiser

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups fresh strawberries, cut in half
1 cup blueberries
2 tablespoons sugar
2 tablespoons orange juice
1/8 teaspoon orange extract or 1 tablespoon orange-flavored liqueur
1 cup nonfat vanilla yogurt

Steps:

  • Place strawberries and blueberries in a medium bowl. Sprinkle with sugar and toss gently.
  • Combine orange juice and orange extract (or liqueur). Spoon over berries and toss again. Let berries sit at room temperature for 1 hour, mixing occasionally.
  • Divide berries and juice evenly into four individual serving bowls. Top each serving with 1/4 cup of yogurt.
  • Serve right away.

Nutrition Facts : Calories 66, Fat 0.3, Sodium 1, Carbohydrate 16.5, Fiber 2, Sugar 13.1, Protein 0.7

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