Daily Archives: April 9, 2012
09/04/12 Gratin Dauphinois
RECIPE
A CookTale
A wonderful dish prepared by Cathie from “Mastering the Fine Art of Cooking” by Julia Childs. It tasted as mouth watering as the photo looks. And it was a perfect partner to the Lamb Stew.
INGREDIENTS
2 lb starchy Potatoes
1 clove unpeeled Garlic
4 TB Butter (if you omit the cheese, 6TB)
1 tp Salt
1/8 tp Pepper
1 cup (4 ounces) grated Swiss Cheese
1 cup boiling Milk or Cream
METHOD
1. Preheat oven to 425F. Peel the Potatoes & slice them 1/8 inch thick. Place in cold water. Drain until ready to use.
2. Rub the baking dish with cut Garlic. Smear the dish with 1 tablespoon of the Butter.
3) Drain the Potatoes & dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the Salt, Pepper, Cheese, & Butter.
4) Arrange the remaining Potatoes over the first layer & season. Spread on the rest of the Cheese & divide the Butter over it. Pour on the boiling Milk.
5) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the Potatoes are tender, the Milk is absorbed, & the top is a golden brown.
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- Posted under Dinner, vegetable
09/04/12 Easter Lamb Stew
Serves 6
A CookTale
On Easter eve we enjoyed the evening with good friends and good food. The Lamb Stew was a variation of the Veal Stew we prepared a week or so ago. The cubed Leg of Lamb worked out as well as the Veal, matter of fact Lamb is more tender and tastier. Dinner was accompanied by a delicious Gratin Dauphinois, prepared by Cathie. Excellent Wine rounded out the dinner and the evening.
INGREDIENTS
2 TB EVOO
2 TB Butter
2 pounds of Leg of Lamb cubes, no side larger than 1 1/2 inches
fresh Tarragon, or 1tsp of dried Tarragon
1 lb of Shallots, peeled (if large, trimmed and halved)
Salt & freshly ground black Pepper
1 cup of White Wine
2 cups fresh or frozen Peas
Red Wine Reduction sauce (available online from More than Gourmet, through Amazon
METHOD
1. Put a 12-inch skillet over high heat, a minute later, add EVOO and Butter. Add the Meat, in one layer (you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
2. Add Tarragon, Onions & Salt & Pepper. Cook, stirring occasionally, until Onions soften & any Meat stuck to bottom of pan is released, about 5 minutes.
3. Add the Wine, stir, reduce heat to low, & cover. Cook about 12 to 15 minutes, or until the Lamb is tender.
4. Uncover, add Peas & raise the heat to medium. Cook about 3 minutes, until the Peas are done. Adjust seasoning, garnish & serve.
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- Posted under Dinner, Lamb
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