A few posts ago I showed you the center of this quilt.
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| DESERT SUNSET from Quilt Sampler magazine, fall/winter 2008 |
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This is going to hang on the wall in her hubby's
man cave.
I love the border quilting design - it reminds me of porpoises playing with a beach ball.
So! Did everyone have a nice Valentines Day? DH and I went out for lunch, made the obligatory stop at Canadian Tire, bought a Lottery ticket at the variety store, then came home. Friends were in the area so they popped in for a nice afternoon visit. All in all, a good day.
For supper I tried out a new recipe from the
LCBO Food and Drink magazine (Winter 2014 issue). Yum, yum, yum.
Potatoes, onions, bacon and cheese. All the food groups you need in the winter. :-)
I healthied the meal up a bit with some
steamed broccoli (
which, surprisingly, DH actually ate. Unless he slipped it to the dog when I wasn't watching. Which is entirely possible. Sneaky bastards, both of them.)
Here's the recipe, along with my changes based on the contents of my fridge at time of preparation:
Gratin of Potatoes, Bacon and
Reblochon Cheese
Serves 4 as a main
course or 6 as side dish
2 lbs potatoes cut
in ¼” slices
1 Tbsp. olive oil
4 oz. (125 g)
thick cut, double smoked bacon, chopped *
1 onion, thinly
sliced
1 tsp (5 ml)
Herbes de Provence
1 clove garlic,
minced
½ cup (125 ml)
whipping cream **
8 oz. (250 g)
Reblochon cheese, rind removed, cut into cubes ***
1 Tbsp. finely
chopped parsley
- preheat oven to 425 f (220 c)
- butter a shallow 6-cup (1.5 L) gratin
or baking dish and place on a baking sheet ****
- put sliced potatoes in a large
saucepan of salted water. Bring to
a boil over high heat. Reduce heat
to medium-low and cook, covered, until potatoes are just tender but not
breaking up, 10 – 12 minutes. Drain
well and set aside.
- meanwhile, in a large skillet, heat
oil over medium heat. Add bacon,
onion and herbes de Provence and cook, stirring occasionally, until onion
is soft and golden, about 10 minutes.
Add garlic and cook, stirring, for 30 seconds. Remove from heat.
- layer one-third of potatoes in
prepared dish. Sprinkle with salt
and pepper, being sparing with the salt and generous with the pepper. Top with half of bacon mixture. Repeat layers, finishing with a layer of
potato.
- drizzle cream into dish. Scatter Reblochon evenly over potatoes. Bake, uncovered, until bubbly and golden
brown, about 25 minutes. Let stand
for 10 minutes, then sprinkle with parsley.
- * I used plain bacon. When frying (see step 4) I did not use
any oil. I started the bacon first
for several minutes, then added the onion after there was some rendered
fat.
- ** I had no cream so I used 1 Tbsp. of
butter melted with enough milk to make the required ½ cup.
- *** I had no Reblochon cheese. I used a hunk of Brie along with enough
parmesan cheese to make up approximately 250 g.
- **** I used a 2.5 L Corningware gratin
dish. This recipe JUST FIT with no
spillover.
