June 24th, 2014
February 12th, 2015
This is familiar territory for me; a cast iron skillet, warm lighting for the shoot (forget that natural light when it is late evening), decadent potatoes with a history from Julia Child and a heady scent in the air. I made this as a side dish for the steak that David was cooking on the grill. Each time that he returned to the house from the deck, he said “Man, it smells good in here”. Sometimes tried and true recipes are all you need. And I was tired of baked potatoes with my steak.
Cooking the potatoes in an iron skillet seemed rustic and smart. Cast iron holds the heat so well. Julia Child’s Gratin Dauphinois, or scalloped potatoes to us, has stood the test of time and is still one of my favorite scalloped potatoes recipes. I did make some changes to the recipe. I used russet potatoes instead of boiling potatoes and I used Gruyere cheese instead of Swiss. I also added fresh thyme to the casserole. My thyme plant is thriving this year.
Steak, decadent potatoes and a cool crisp salad. What a wonderful dinner.
JULIA CHILD’S SCALLOPED POTATOES (GRATIN DAUPHINOIS)
2 pounds russet potatoes
A fireproof baking dish about
10-inches in diameter and
1/2 clove garlic
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon fresh thyme
1 cup grated Gruyere cheese, grated
1 cup boiling milk
Preheat oven to 425 degrees F.
Peel the potatoes and slice them 1/8 inch thick. Place in a basin of cold water. Drain when ready to use.
Rub the baking dish with the cut garlic. Smear the inside of the dish with 1 tablespoon of the butter. Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, thyme, cheese, and butter. Arrange the remaining potatoes over the first layer, and season them with salt, pepper and thyme. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling milk. Set baking dish over heat and when simmering, set in upper third of preheated oven. Bake for 20 to 30 minutes or until potatoes are tender, milk has been absorbed, and the top is nicely browned.
Happy Valentines Day. I know that most everyone is making chocolate desserts for Valentines Day, but I decided that I wanted something a little bit different. I love chocolate but I also love a good appetizer to be served before a decadent dinner of steak with bearnaise sauce, truffled mashed potatoes and asparagus with prosciutto and parmesan. These bites would make the perfect beginning for that romantic dinner. Actually that is just my fantasy dinner. We will be in North Carolina celebrating our Grandson’s 4th birthday on Valentines Day. Perhaps he will have a chocolate cake.
But I did make these last night before our dinner of Veal Saltimbocco with Julia Child’s scalloped potatoes and snow peas. These puff pastry hearts are really very simple. It just takes a little patience to spoon the topping of tomatoes, shallots, and Parmesan cheese on the pastry hearts. I tried to maintain a heart shape with the red tomatoes. My heart cookie cutter measured 1 1/2 inches, but you could use a larger cutter if you prefer.
Wishing everyone a lovely holiday with your loved ones. I am linking this to Foodie Fridays at Rattlebridge Farm.
PUFF PASTRY TOMATO-PARMESAN HEARTS (Adapted from Cooking Light Magazine)
3/4 cup finely diced seeded plum tomatoes (about 2)
1 small shallot, minced
1/2 tablespoon olive oil
1 teaspoon champagne or white wine vinegar
1/2 teaspoon chopped fresh thyme
2 to 3 grinds of black peppercorns
1 sheet frozen puff pastry dough, thawed
Cooking spray or parchment paper
1/3 cup finely grated Parmesan cheese
Kosher salt to taste
Fresh small basil leaves for garnish (optional)
Preheat oven to 400 degrees F.
Combine the first 6 ingredients in a medium bowl. Place the sheet of pastry dough on a work surface lightly dusted with flour. Cut the dough with the 1 1/2-inch heart cutter into about 20 pieces. Place on a baking sheet coated with cooking spray or a piece of parchment paper. Top each heart with a small amount of cheese and a small amount of the tomato mixture.
Bake at 400 degrees F. for about 15 minutes or until golden. Sprinkle tarts evenly with salt. Sprinkle with basil leaves, if desired.