Me: Parrano, cave-aged gruyere, Parmigiano, Campo de montaban, robiola, Mt. Tam, truffle tremor, pecorino peppato, buffala mozzarella, sweet grass fresh chevre, any aged cheddar, queso, any.
What are your favorite cheese(s)?
If you love someone, make them these potatoes. They are basically fancier scalloped potatoes or adapted from Thomas Keller’s pave potatoes. Disclaimer: It is best to make these the day before you plan on serving.
You’ll need: butter, salt, 1 cup of heavy cream, potatoes.
You can make these in a deep baking dish or loaf pan. Line the pan with parchment and enough hanging over to fold on top, then brush with butter.
Preheat to 350°. Peel russet potatoes (usually 3 to 5 lbs) then slice potatoes on a mandolin. Place the slices in heavy cream to coat and keep from oxidizing. Put down 2 layers of sliced potatoes and brush with melted butter, salt and pepper. 2 more layers, more butter and so on until you are done with it or at the top. Fold the parchment paper over the top and cover tightly with foil. Bake for just under 2 hours. If a knife slices through easily, you’re good. Once you pull it out, place a similar pan on top to compress it down.
Once cooled to room temperature, I usually toss in the fridge until ready to serve. Then heat oil on medium-high and place cut pieces in the pan to caramelize. Then you flip to brown the other side and you’re done.
I know it sounds like a lot, but it really isn’t hard, just more time consuming than throwing a potato in the oven.
I always make several meals out of one roast chicken. This week I made a mix of shredded chicken, half a pack of cream cheese, cooked spinach, 1/2 a cup of chopped roasted walnuts, salt, and pepper. I rolled half a pound of thawed puff pastry and cut 12 rectangles. Brush half with eggwash (whisked egg and water) and spoon chicken mix in the middle. Then cover with a clean dough rectangle and press together with a fork. Brush the top with egg wash and into the oven.
Preheat oven to 425 degrees and bake 20ish minutes until golden.
I went to Tum Pok Pok last week and I am forever changed. Still so many thing I need to eat there. Ready my review here.
5/16/21: If I were to make a list of must-have items from Buford Highway Farmers Market, this carton of fresh, peeled garlic is at the top. Makes life so much easier.