Yay! Internets! (and a couple recipes)
Mmmm... sweet sweet internets. How I've missed thee. Now things will start returning to normalcy... or an unreasonible facsimilie thereof.
As mentioned on The Singer's blog, we had a few people in for dinner on Saturday. To hold up my end of the bargin, I'm posting the recipe for the scalloped potatoes.
Scalloped Potatoes
Ingredients
1/2 cup chopped onion
1 clove garlic minced
2 tbsp butter or margerine
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 1/4 cup milk
3 medium potatoes (about 1lb)
Steps
1) Peel and slice potatoes thinly. Place half on the bottom of a casserole dish.
2) In a sauce pan/sauté pan, cook onion, garlic and butter until the onions are tender.
3) Stir in salt, pepper and flour.
4) Add milk all at once, and simmer over medium high heat until thickened and bubbly.
5) Pour half the mixture over the potatoes in the dish.
6) Add another layer of potatoes, and the rest of the mixture.
7) Bake, covered, for 40 minutes at 350F.
8) Bake, uncovered, for an additional 15 to 20 minutes.
Tips
Make sure your potatoes are sliced quite thinly. I used my food processor for this task.
Caramel Flan
Topping
1/2 cup sugar
Custard
3 whole eggs
3 egg yolks
2/3 cup sugar
3 cups milk
2 tsp vanilla
1) Cook topping sugar over medium high heat. Stir constantly until the sugar is melted. It will be a very dark brown. Pour into a 9 inch round pan.
2) Whisk together eggs, yolks and sugar. Gradually add milk and vanilla. Pour into the 9 inch round pan.
3) Place pan inside a large roasting pan. Fill the roasting pan with hot water. It should come up halfway up the sides of the round pan.
4) At 350 for 35 to 45 minutes, and remove from the oven. Allow it to cool in the water bath.
5) Refridgerate until ready to serve.
To serve the flan, you'll need to run a knife around the edge of the pan. Place the serving dish over the top of the pie pan, and turn upside down. Press down on the bottom of the pan, and the flan should come out.
Also note, the serving dish will need to hold the caramel sauce, so don't use a flat plate. =)
As mentioned on The Singer's blog, we had a few people in for dinner on Saturday. To hold up my end of the bargin, I'm posting the recipe for the scalloped potatoes.
Scalloped Potatoes
Ingredients
1/2 cup chopped onion
1 clove garlic minced
2 tbsp butter or margerine
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 1/4 cup milk
3 medium potatoes (about 1lb)
Steps
1) Peel and slice potatoes thinly. Place half on the bottom of a casserole dish.
2) In a sauce pan/sauté pan, cook onion, garlic and butter until the onions are tender.
3) Stir in salt, pepper and flour.
4) Add milk all at once, and simmer over medium high heat until thickened and bubbly.
5) Pour half the mixture over the potatoes in the dish.
6) Add another layer of potatoes, and the rest of the mixture.
7) Bake, covered, for 40 minutes at 350F.
8) Bake, uncovered, for an additional 15 to 20 minutes.
Tips
Make sure your potatoes are sliced quite thinly. I used my food processor for this task.
Caramel Flan
Topping
1/2 cup sugar
Custard
3 whole eggs
3 egg yolks
2/3 cup sugar
3 cups milk
2 tsp vanilla
1) Cook topping sugar over medium high heat. Stir constantly until the sugar is melted. It will be a very dark brown. Pour into a 9 inch round pan.
2) Whisk together eggs, yolks and sugar. Gradually add milk and vanilla. Pour into the 9 inch round pan.
3) Place pan inside a large roasting pan. Fill the roasting pan with hot water. It should come up halfway up the sides of the round pan.
4) At 350 for 35 to 45 minutes, and remove from the oven. Allow it to cool in the water bath.
5) Refridgerate until ready to serve.
To serve the flan, you'll need to run a knife around the edge of the pan. Place the serving dish over the top of the pie pan, and turn upside down. Press down on the bottom of the pan, and the flan should come out.
Also note, the serving dish will need to hold the caramel sauce, so don't use a flat plate. =)
Labels: Recipe - Desserts, Recipe - Side Dishes
posted by Serdic at 15:06
6 Comments:
Umm...scalloped potatoes are my absolute favorite. ;) I'm making something along the potatoey vein tonight, Irish Colcannon soup. Hmm, I'm drooling thinking about it, I need to get cooking!
Mmmm ... flan. One of life's perfect foods. Right after cheesecake and 'just' before snickerdoodles.
I love scalloped potatoes. I made them once, very early in my married life. Jeff ate them, I asked if he liked them. True southern boy that he is, he said "They are fine, but you don't have to make them again". Ouch. So, it's a much requested dish when I visit my mom. Jeff ... he can just eat his grits! ;)
Might have to give that flan recipe a try though. Sounds wonderful!
Cheers, happy you guys are settling in.
Kiy
Lemme just say this:
DAMN! That was Gu--ooood!
I was really worried about the scalloped potatoes. They're so easy to do wrong; under cooked potatoes, too much flour, over cooked and mushy. But when you get them right, oh boy!
Glad you guys enjoyed. Thanks ever so much for coming. =)
Also note, the serving dish will need to hold the caramel sauce, so don't use a flat plate.
Or make sure your placemats are scotchguarded. You know, hypothetically speaking.
Yeah... what a coincidence. heh heh.
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