Scalloped Potatoes Au Gratin & Chicken Stuffed with Cranberry-Walnut Goat Cheese

It's a good thing I don't like food. You know how that is...

When I emerged from the basement, intent on dinner, I was lugging with me the bottom of my Le Creuset casserole. I refused to leave it upstairs lest it get attacked by metal utensils.

I put the dish in the oven and turned the oven onto 300F convection bake.

Pulled six potatoes out, washed them, poked them and put them into the microwave to partially cook. I was looking for a 3/4 cooked potato.

Then I turned to the stove. I grabbed a small saucepan and melted some butter in it. Threw in some flour to make a roux. Poured in some milk after the flour had cooked, warmed that up and then snagged every half-empty bag o' shredded cheese in the fridge. Mozzarella, Monterey Jack, Pepper Jack. I also grabbed the block of parmagiano reggiano. Pour the cheeses in there and then used the cheese cutter to cut myself some hunkage of the mother cheese. Left that to warm up and meld flavorage together...

Turned to the potatoes. Sliced a few. Took the dish out of the oven and ladled some of the cheese sauce into it. I like a nice crispy bottom, see...

Started layering the potatoes into the dish. Actually, I layered all of the potatoes into the dish and then ladled the rest of the cheese sauce over it.

Put the dish back into the oven and set the oven on 400F convention bake.

I then turned to the chicken:

At lunch on Friday, I picked up an exceedingly delicious container of goat cheese mixed with dried cranberries and walnuts and loved all over by some honey. Thinking about what I paid for it, next time I will buy a big ole block of goat cheese and mix the rest at in at home. But, that aside...

I took my All-Clad saute pan, set it to low on the stove and brushed some olive oil in the bottom.

I took some plain chicken breasts and pounded them out to the dulcet tones of Lyle Lovett telling everyone to kiss his ass, with his pony and boat and all.

I put a mound of goat-cheese-mixture into each chicken breast and rolled up the chicken.

I dipped each rolled chicken breast into a bowl of bread crumbs moistened with some melted butter.

I put each chicken breast into the saute pan.

At this point the potato dish was getting nice brownage on top. Lovely. I put the saute pan into the oven and turned the head down to 375F.

I then set a whole stack of baby carrots to bubbling with a mixture of chicken stock, massive amounts of ginger and a 1/2 cup of maple syrup.

Ten minutes later, I took the potato dish out of the oven and let it sit.

Twenty minutes later, I took the chicken out of the oven.


I put the potatoes and carrots on the plates. Then I turned to the chicken pan -- and picked it up with my right hand. Burned it badly. So, I got no pictures of dinner.

That said, when I emerged quite a while later (having conquered the pain somewhat), dinner was quite fantastic. I highly recommend it.

Tinned Tomatoes: A Gift from Alison

Tinned Tomatoes: A Gift from Alison

Pecorino Crackers Recipe : Giada De Laurentiis : Food Network

Pecorino Crackers Recipe : Giada De Laurentiis : Food Network

One Tree Past The Fence: Little Bites of Goodness

One Tree Past The Fence: Little Bites of Goodness

Cooking Books: Making Marzipan

Cooking Books: Making Marzipan

Seems like a good recipe for making my own marzipan. Not sure if I'd want to - but my mother might really like it.

Kalofagas - Greek Food & Beyond by Peter Minakis: Grandma's Pork & Quince (Χοιρινό & Κυδώνια της Γιαγιάς)

Kalofagas - Greek Food & Beyond by Peter Minakis: Grandma's Pork & Quince (Χοιρινό & Κυδώνια της Γιαγιάς)


Must make this!!!

Spur of the Moment Risotto

I was feeling the need to eat something healthy today, so I decided to make a modified risotto. This is the first time I've taken pictures while I was cooking! I'm using the new Pentax Optio A40 that I picked up from Woot.

The finished product:

From The Nayaug Kitchen

It was fantastic - just what I needed.



So, what'd I do?

First, I brought out a deep but small saucepan and set some olive oil and a drizzle of sesame oil to warming. On my old stove in Florida, it would have been medium heat. On this ancient stove in CT, it's on high.

From The Nayaug Kitchen

Then, I grabbed two decent-size shallots and sliced them. I didn't bother dicing them or chopping them into small pieces. I then put the shallots into the pot to saute.

From The Nayaug Kitchen

When the shallots had sauteed for a bit, I started putting in chicken broth. I ultimately used two cans of salt-free Swanson's broth. You can pretty much use anything.

From The Nayaug Kitchen

I put one cup of Jasmine rice into the mixture and started it bubbling away. I added broth when it needed it.

From The Nayaug Kitchen

Toward the end, I added in about 1/3 cup of grated parmesan cheese and 1 can of peas:

From The Nayaug Kitchen

I then stirred in some Celtic sea salt and ground some Grains of Paradise over the mixture. If I'd had lemon, I would have added it.


And, once again:

From The Nayaug Kitchen

NY Strip Steaks

Dad brought home NY Strip Steaks. I marinated them in balsamic vinegar + olive oil, seasoned with a little Montreal Steak Seasoning. Seared them on high for a few minutes on the first side; seared for a few minutes on the second side; turned the heat down to medium and put a pat of butter on each steak. When the butter was melted, the steaks were done. We like them well-done around here. Perfect - moist, tender, tasty. Oh yeah...

I chopped some shallots and sauteed them with corn. Seasoned the mixture with an Italian spice mix.

Baked potatoes.

'Twas good.

Eggnog Pancakes - Erin Cooks

Eggnog Pancakes - Erin Cooks

White Bean Dip with Pita Chips

White Bean Dip with Pita Chips