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I've been making these for a decade, my preferred alternative to french fries. They're sliced potatoes layered either with an infused cream or flavorful stock. You can cook them in a flat dish and then fry them, but I've always liked the way the layers look when I bake it in a deep bread pan. I posted a photo last week and people seemed to like it, so I made a video of it (link at the bottom). Either way, here's the cream/milk version of the recipe -- and if this has a proper name, let me know.
Fried Gratinated Potatoes / Fried Scalloped Potatoes
Garlic, 1 or 2 cloves (optional) Herbs: Bay leaf, Thyme, Rosemary, one or all to taste Cream and/or milk, enough to make 2 cups Potatoes, enough to fill whatever sized dish you are using Cheese, optional. Parmesan and Gruyere are good choices Salt, to taste
1. Prepare the garlic and herbs.
2. Add the milk/cream to a sauce pot with the garlic and whatever herbs you will be using.
3. Heat the milk/cream on a low heat to bring to the simmer. Cover and turn off the heat. Leave until it is room temperature then remove the garlic and herb.
4. Peel and slice enough potatoes to fit whatever pan you will. be cooking them in. (You do not need to use all of the sauce. You can keep any leftover in the refrigerator for another version later.)
5. Dip the potato slices in the milk/cream mixture and layer the potato slices in the pan, then add a layer of the sauce and cheese (if using). You can also brush butter or fat onto the each potato layer to deepen the flavor.
6. Cover and bake in a 350F or 180C oven for 1 hour or until the potatoes are done.
7. While the dish is still hot, put a sheet of wax paper over it and set upon it something heavy to weigh it down. Doing this will remove all gaps to make clean layers. This step is optional -- unless you are frying.
8. When the dish reaches room temperature, you can invert and serve or slice and fry.
9. In a pan add whatever fat you will be using and fry slices of the gratin until golden brown. Alternatively, you can broil slices with a lot less oil, be sure to base the slice to avoid burning.
Here's the video if you'd like to see.
When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general.
One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful.
So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on.
Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops.
Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon!
Onions. White onions. We didn’t know they came in other colours.
Tomatoes. Scottish tomatoes are surprisingly good.
Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense!
Pepper. Black pre-ground and stale.
Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain.
Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season.
During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers.
I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients.
If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark.
Hard boiled eggs
Pickled beetroot (store bought and pickled in malt vinegar)
Heinz Tomato Ketchup
Brown Sauce, preferably HP Sauce.
Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together.
Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid.
Father's 'recipe' coming up next.
This was a staple in university because I had no time to cook and no stomach for junk food. I would put everything in the rice cooker and have something warm to eat ready all day long.
Here is a video so that you can easily understand:
One recipe done in a slightly different order gives you two of Japan's easiest rice dishes, this one is called TAKIKOMI the other is MAZE GOHAN
3 cups Rice
Shiitake Mushrooms (4 or 5)
Seasonal Mushrooms (1/2 - 1 cup)
1/2 cup sliced Burdock Root (Gobo -- any seasonal vegetable)
1 pack Konkyaku (has no flavor, adds texture, can omit)
2 fried tofu (abura age) (adds texture and protein, can omit)
200 grams Chicken (preferably leg meat)
2 tablespoons Soy Sauce
2 tablespoons Mirin (or 1 teaspoon sugar, 2 tablespoons sake)2 tablespoons Sake (this is said to negate any odor)
Salt to taste
3 cups Dashi
(note: the amount of vegetables and chicken is not precisely measured but ratio of rice to dashi is always 1 cup rice to 1 cup dashi. And, myself, I'm a bit carb-phobic, so I only use one cup rice.)
1. Wash the rice and set aside. Doing this will partly hydrate the rice which is said to improve the texture and flavor.
2. Slice the vegetables and set aside. (note: some people put the sliced burdock in water to remove bitterness and/or prevent oxidation)
3. Boil the konyaku and 'fried tofu' separately. Drain, slice, and set aside.
4. Slice the chicken, with skin, into bite sized pieces and add the soy sauce, mirin, and sake.
5. Prepare your dashi.
6. Now that all of your ingredients are ready, combine them either in a rice cooker or a deep sauce pan.
7. The rice MUST go into the pan first. Make sure it is evenly spread along the bottom.
8. Place the rest of the ingredients into the pot in any order but do not mix.
9. Add the dashi.
10. Set into your rice cooker. (Japanese rice cookers will have a special setting labeled 炊き込み.)
11. If you are using a stovetop, without stirring the pot, bring it to a boil then cover and reduce the heat to low. Cook for 13 minutes, then turn off the heat. Do not open the pot. Let it steam for an additional 15 minutes.
12. Stir the takikomi rice and serve.
By Janet Taylor
Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
I don't make these often because I wouldn't be able to get through the front door if I did.
How about yours?
250-300g dry soba noodles
100g peeled edamame (or peas, or green beans cut into short segments)
300g tofu, cut into small cubes
2 tbsp soy sauce
1.5 tsp sugar
3 small cucumbers, julienned
4-5 small spring onions, thinly sliced
4 garlic cloves, minced
apx 4 tsp minced ginger
3-4 tbsp soy sauce
2 tbsp miso paste
2 tbsp sesame paste
4-5 tbsp lemon juice
apx 1/3 cup of water
dry chili flakes to taste
salt to taste
Blanch the edamame/peas/beans in salted water and shock in cold water. Drain well.
Blanch the tofu and drain.
Mix the tofu with 2 tbsp soy and 1.5 tsp sugar and gently heat in a small pot or in the microwave (the heat helps the tofu absorb the marinade).
Cook the noodles in plenty of water and wash very well.
If not serving soon, mix the noodles with a bit of oil.
If serving all of the amount soon, mix all of the ingredients, otherwise, mix the sauce individually and add it to the noodles and vegetables before serving.
Add more water as needed to give the sauce a creamy consistency.
Scatter some toasted sesame seeds for garnish.
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