For dinner tonight, we’re having leftover meatloaf that the Master Taste Tester made earlier in the week. I thought that I would pair it with steamed fresh broccoli and Julia Child’s Grated Potato Galettes from The Way to Cook.
Pommes Fondantes or Melting Potatoes – the name says it all. It’s an incredible side dish that is easy to make and goes with anything. I adapted these from Jacques Pépin’s Heart and Soul in the Kitchen.
Several days ago, the Master Taste Tester suggested that we should have Ratatouille for dinner. I thought – great! In my dim distant memory, I remember making Ratatouille once before, but didn’t really remember anything about how I made it. Therefore, I turned to Julia Child in The Way to Cook for guidance.
I’ve been making these roasted potatoes (I actually call them “little potatoes”) for as long as I can remember. I’m not sure how I came up with the recipe which, by the way, is very simple, and is a favorite of Susan’s. Interestingly, the caramelization of the onions as they cook adds a subtle flavor to…
I was first introduced to Betsy’s potatoes at a dinner party at her house some time back. I remember thinking how incredibly good they were, and have been making them ever since.
Several weeks ago, we had a Mexican dinner consisting of chicken enchiladas, Mexican rice and refried beans. All of the recipes were first-timers from the Allrecipes site, with some adaptations, of course! Everything was absolutely incredible. What stuck in my mind the most were the refried beans, which I decided to make again.
Dinner tonight was chicken schnitzel with mustard cream sauce. A perfect accompaniment is mushroom risotto. My job was taking care of the mise en place, or getting everything ready. Susan took over from there and actually made the risotto.
Hoppin’ John is a traditional dish served in the South on New Year’s Day. It consists of a black-eyed pea mixture served over rice. Hoppin’ John is often accompanied by cornbread and greens. According to at least one source, the black-eyed peas are symbolic of pennies or coins.
Several months ago, Chris decided that we needed to experiment with making sauerkraut because of its nutritional value!
At the beginning of February, Susan sent me a link to “Bada Bing Bada Banged Potatoes” from the All Recipes site. The recipe called for baking par-boiled new potatoes, tossed with Parmesan cheese and lots of dried herbs until they were browned and crispy.