Recipes from Morton's - Cincinnati News, FOX19-WXIX TV

Recipes from Morton's

Baked Sweet Onions with Gruyere Cheese

12 Vidalia onions, medium

1/2 ounce Bertolli extra virgin olive oil

1/2 tsp Black pepper, fresh ground

1 1/2 cups Au jus

1 1/2 T Kikkoman soy sauce

2 ounces Gruyere cheese, finely shredded

1/2 T Parsley, chopped

Pre-heat oven to 500 degrees. Peel the layers of the onions down to about a 7 ½  inch circumference. Cut the top and bottom of the onions to create a flat surface and a height of about 1 ¾ inches. Place onions top-up in a baking dish that is at least 2 inches deep. Brush onion tops with the olive oil and season with black pepper. Mix the au jus with the soy sauce and pour into the pan around the onions. Place the pan in the pre-heated oven and bake for approximately 1 hour and 10 minutes, basting the onions with the liquid every 15-20 minutes. Then remove pan and evenly top each onion with the shredded Gruyere. Place the pan under the oven's broiler to melt the cheese. Sprinkle the parsley over the melted cheese just before serving. Yields 12 servings.



Baked Tomatoes with Sautéed Spinach


6 large tomatoes

Salt, to taste

White ground pepper, to taste

6 tsp Kraft grated Parmesan cheese

24 ounces Sautéed spinach, prepared

Preheat oven to 400 degrees. Cut each tomato in half and scoop out the seeds and center meat. Cut a thin slice from the bottom of each half so they sit level on the plate. Place the prepared tomato halves in a baking dish or pan. Season the tomatoes with the salt and pepper. Bake in the preheated oven for about 5 minutes, until the tomatoes are warmed. Prepare the sautéed spinach as per the recipe. Remove the warmed tomatoes from the oven, keep in dish. Place 2 ounces of the sautéed spinach into each tomato. Top each tomato with ½ tsp. of Parmesan cheese. Place the tomatoes under the broiler just long enough to slightly brown the cheese, careful not to burn the tomatoes. Yields 12 servings.



Roasted Yukon Gold Potatoes



36 Yukon Gold potatoes, creamer size (1 inch or more in diameter)

1 gallon water

1/3 cup of salt

2 ounces clarified butter

1 1/2 T Parsley, fresh, chopped

Peel a stripe around each potato. Place the potatoes, water and salt in a stock pot. Bring the water to a boil, cooking the potatoes for approximately 20 minutes until a wooden skewer can be pushed easily through the potatoes. Immediately drain the potatoes thoroughly in a colander. Place the potatoes uncovered in a pan and chill in the refrigerator. When chilled, remove pan from refrigerator and drizzle the potatoes with clarified butter. Place the pan of potatoes in a preheated 500 degree oven for approximately 20-25 minutes, shaking the pan every 5 minutes so the potatoes brown evenly. When potatoes are golden brown, remove from oven, sprinkle with parsley and shake one more time to evenly mix parsley with potatoes and butter. Serve. Yields 12 servings.

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