Stuffed Champignons On Potatoes Bed Food

JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)

Steps:

• Remove the stems and reserve.
• Wash and dry the caps and bush with melted butter.
• Arrange hollow side up in a baking dish.
• Season with salt and pepper to taste.
• Wash and dry the stems.
• By handfuls twist in a corner of a clean towel to extract as much juice as possible.
• Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
• Lower the heat and add the flour. Stir for a minute or two until thickened.
• Stir in the cream and cook until thickened.
• Stir in the parsley and seasonings.
• Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
• Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.

NAME THIS DISH! STUFFED POTATOES

Steps:

• Preheat the oven to 400˚. Bake the potatoes directly on the middle rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let cool 5 minutes.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onions, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the onions and shallots are soft and golden, about 15 minutes.
• Add the red wine to the skillet and cook until reduced, about 1 minute. Increase the heat to high and add the beef broth and Worcestershire sauce; cook until the liquid is reduced and the onions are glazed, 6 to 7 minutes.
• Halve the potatoes lengthwise. Holding each potato with a kitchen towel, scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Add the remaining 4 tablespoons butter and the half-and-half to the bowl and mash until smooth. Stir in half of the onion mixture, 1 cup gruyere and ¼ cup parmesan; thin with more half-and-half if needed. Season with salt and pepper.
• Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet. Mound the potato filling into the potato skins and top with the remaining onion mixture, 1/2 cup gruyere and 2 tablespoons parmesan. Bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Top with chopped chives.

OVER-STUFFED CARBONARA BAKED POTATOES

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
• Pierce the potatoes all over with a fork and microwave on high for 15 to 20 minutes, rotating each potato a few times. The potatoes are done once a toothpick or skewer easily pierces the flesh. Allow the potatoes to cool for 5 minutes.
• Meanwhile, lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain (reserve the drippings in the skillet), then finely chop.
• Return the skillet with the bacon drippings to medium heat and stir in the half-and-half, a pinch of salt and 1/2 teaspoon pepper. Cook, stirring, until the mixture is hot and steaming; remove from the heat.
• Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove enough flesh to leave about a 1/2-inch-thick wall around the inside. Reserve about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a mixing bowl along with the half-and-half mixture, scallion whites, half of the bacon, a large pinch of salt and 2 1/2 cups of the Parmesan. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed.
• Put the potato-skin shells on a baking sheet. Divide the mashed potato mixture evenly among the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake the potatoes until the eggs are just starting to set, about 10 minutes.
• Remove the potatoes and cover the eggs with the remaining 1/2 cup Parmesan. Switch the oven to broil and broil, checking frequently, until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes.
• To serve, top each potato with the scallion greens and remaining bacon and serve immediately.