"l not -l" wrote in message ...


On 9-Dec-2018, jmcquown > wrote:

SNIP
>
> I'm thinking of making au gratin (scalloped) potatoes for dinner. I'll
> be using about 6 gold potatoes, sliced then dropped into hot salted
> water to quickly par boil them. Set them aside.
>
> There are two reasons for this: Peeled or cut potatoes tend to
> discolour unless they're held in a pan of cold water until you're ready
> to use them. No so with this method. Once par boiled they don't
> discolour.
>
> The casserole also bakes faster if the sliced potatoes are already
> slightly cooked. Strain the slices before layering them into the
> buttered baking dish with the other igredients.
>
> My mother always served this as a main dish. She added diced cooked
> ham. I'm thinking of adding sliced browned pieces of andouille sausage.
SNIP

That sounds very good to me; I haven't had a potato dish like that in a very
long time. My favorite was a recipe my mother made called Pork with
Escalloped Potatoes; I think the idea was that Escalloped made a simple dish
sound fancier when taken to the VFW Christmas pot luck. The pork was often
cubed ham but at its best when the pork was diced, smoked pork chops. You
have inspired me; sometime this week, I'll have to make it. First, I'll
need to buy some potatoes; I already have smoked pork chops in the freezer.

It was 17F when I woke up this morning and has just made it above freezing
in the past hour. The sun will set soon and the temp will begin to drop.
The cold spell we are having inspired today's menu for our Sunday family
meal. Chicken and dumplings with brownies for dessert. The stew is ready,
I just have to add the dumplings a little bit before serving. The dumplings
will be the puffy, fat drop variety not rolled; I prefer rolled, but I made
it my way last time, this time I am making what my adult children prefer.

===

Lucky children)