J
John Larkin
- Jan 1, 1970
- 0
---
Me too, but tonight it's my treat: Ham and potato casserole.
Three layers of Yukon Gold potatoes skinned and sliced into 1/4"
rounds and laid out into a 2 qt buttered casserole dish, each layer
dusted with flour, salt and pepper, sprinkled with coarse juliennes
of Honey-baked ham and a few pats of butter.
Just the kind of warm we need in order to get over the gray days
that have settled over us recently.
Sounds good. I'll try it when Mo is out of town... she's not much of a
meat eater.
I just did this:
Get a salmon fillet and find a pyrex baking dish just a little bigger.
Get one of those boxed rolled-up pie crusts, roll it a bit squarish,
and line the pan with half flopping over one side.
Sautee some chopped leeks, celery, and mushrooms in butter, add a bit
of white wine and maybe a little chicken broth, maybe a bit of garlic,
season, reduce a bit.
Pour some of that into the pasrty shell, add salmon, add rest of the
gunk on top, then fold the loose pastry end over the top and tuck in.
Bake.
Came out pretty good.
Sun's out now, must have been the right thing to do.
Anyway, the last decision: Cheese on top? ... Naah.
Tried cheesey polenta? Just get the stuff in the plastic sausage tube.
Add some water and boil until it's smooth. Add various cheeses, like
parmesan+white cheddar+whatever. Works great with grits, too.
John