I intended to look up a scalloped potato recipe for tonight’s dinner with the whole fam-bamily, but got sidetracked by Facebook… Uh oh? No! The first things I came across was a New York Times Food link to one of one of my favorite food site people- J. Kenji Lopez-Alt from SeriousEats.com.
These were easy to put together with the cheese grating delegated to The Girl and potato peeling to The Husband. All I needed was my super-sharp chef’s knife (recently sharpened by my dad, thanks, dad!) to get super thin slices from my russets. Then I tossed them in the cream, salt, pepper, thyme, and garlic.
Here they are, half cooked at 400 degrees for thirty minutes, before they got shoved in a box and carted up to one of the in-law’s house:
(pretend that this is a picture of the half baked potatoes, use your imagination)
And here’s the nearly gone and mostly empty dish, the only pic I could snap of the potatoes that could net the least amount of ridicule from extended family:
These were DELICIOUS! These were unbelievably easy to prepare, travelled well half-cooked (unlike my extended family, LOLOLOL!!) and were gluten-free for the family members with Celiac to whom we wanted to show some kitchen love.
Put this recipe for Hasselback Potato Gratin on you list of new things to try next year.
Maybe doubling the recipe put things out of whack? Might the larger volume of milk thrown off how long the milk should have been brought up to the specified 165 degrees? All I know is, more than double the microwaving time wasn’t the only issue. The milk initially started coagulating just fine, but then the mass of curds just fell apart.
From four cups of whole milk I netted about half a cup of ricotta curds. And a kitchen that smelled distinctly of baby barf. You fellow parents know exactly what I mean.
I am not finished with you, oh Great Stinky Experiment, if Kenji says I can do this, then, by gosh, I CAN! I will repeat this soon… very soon.
I like my wines. I know wine, have enjoyed wine in France and local wine from every area of the country that we have inhabited. Red or white, call me a… what’s the word for a wine-lover? An oenophile. Yep, that’s me.
I thought I didn’t like beer, until I realized that it is the hops that I don’t care for… lucky me, hop-happy San Diego will help me avoid swilling too many beer calories, or so I thought until I discovered Ballast Point Oatmeal Stout on nitrogen. Mamacita, is that a fabulous quaff!
A classic modern Sazerac has rye whiskey, bitters and absinthe. The drink was SMOOOOOOTH! “The Guthrie,” Croce’s version of a Sazerac, was so nice that I went from complete ignorance to complete fan after one serving.