5 hours ago, Darienne said:Thanks gfweb. Looked up Bourdain's original recipe also. Garlic to the sky. My Mother-in-Law probably never put garlic or thyme or rosemary in anything. And no Gruyere cheese for sure. We are talking 1950s and a family in which my Father-in-Law never tasted something so foreign as spaghetti. The question for me is: Did she use onion or not? Probably not. And would that matter to Ed now or not? She probably used flour. And does he really remember 'how' they tasted? Oh, and he will help with the slicing.
(You see...Ed's Mother was an excellent cook. She made cream puffs even. And my Mother hated cooking...and really didn't. And I couldn't make anything when we got married, except for what my family called French salad dressing...which we now call Italian...and that was it.)
I have made test recipes of varied potato gratins in cupcake molds or ramekins. You could test 8 or 10 versions and see which comes close. They cook quickly
