A great, cheap, filling starch. A good base for soups and stews, or a quick
emergency side dish.
I had a bad day, so I decided to splurge on something special: A nice,
expensive wedge of cheese. Gruyere, in fact, a cheese I've never tried
before. I needed it for this recipe for Potato
a classic from Julia Child.
I've made a couple potato gratins previously, but this was by far the
best. The gruyere was the perfect choice, though cheddar could do in
a pinch. This time I used heavy cream instead of half-and-half from
other recipes, which I think was the biggest improvement. I added some
onions to the recipe, because why not? Potatoes always go great with
a little bit of onion.
Make sure you use enough cream. When you press down on the center of the
potatoes, the cream should come up to cover the potatoes. Also make sure
you check the doneness: A fork should slide easily through the potatoes.
I served this alongside some basic roasted chicken. Nothing fancy there,
just salt and pepper, and the resulting meal was excellent. I had to
stop myself from gorging myself to save room for the pistachio gelato
I bought for dessert (bad day, remember).
I'm clearing out the chicken from my freezer, which means finding at
least a couple new ways to do it. Unlike last week's chicken
parmesan, which I've made dozens of
times, this week, I found this recipe for Herb Roasted Chicken with
I've seen recipes like this before, simply tossing some chicken on top
of some veggies and shoving it in the oven for an hour, but this is the
first one I've ever tried. It turned out pretty well, all things
considered, and I was pleased at how easy it was.
I didn't have any red wine vinegar, so I substituted an equal amount of
balsamic. The shallots I replaced with small yellow onions, and I ran
out of fresh garlic, so I used 1/2 tsp of garlic powder (1/8 tsp powder
All told this is a great, easy, inexpensive dinner, and you can vary the
herbs and sauce for infinite possibilities. Something hot and spicy
sounds good, or a heaping helping of your favorite seasoned salt.
Next time, I might try a different cut of meat. Thighs and legs might
not be the right cut of meat to use, due to their higher fat content.
Roasting the chicken on the potatoes means the fat can't drain away.
I keep promising co-workers that I'll try more Indian food. I enjoy it
immensely every time I have it. And yet, it's a rare night that I will
actually make something Indian, though I have started keeping my pantry
stocked with the right ingredients.
This Indian Spiced Stew with Chicken and
is easy to make. It only needs a quick sear on the chicken and then
4 hours in the slow cooker. It can be served as-is, or over rice. Do not
forget to add the yogurt! It's mildly spicy and fragrant, and I will
enjoy trying this again.