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What are you having for dinner?
- Thread starter kuba
- Start date
Dirty Girl
TRIBE Member
they are english , they are yummy in my tummy
its like tart with jam and icing and marzipan type stuff (I think).
Dirty Girl
TRIBE Member
theyre better than good. theyre grrrrrrrrreat
Any scalloped potato experts in the house?
I've got a recipe that I've used before with success, but I want to make it better.
In a 9x13 glass dish I'm using 4lb potatoes (decided on russets)
There will also be 8oz of cheese (half Stilton, half sharp cheddar) and I'm using whole milk, not cream.
The way I've always made it is not to par-cook the potatoes (and I still intend to use raw potatoes) and layer half of the cheese in the middle, with a sprinkle of flour and dotted butter. and then pouring the milk over the whole thing and baking covered until tender and then browning the top. I usually bake it at 375F
I'm thinking of reducing the baking temp to 325 or 350, and using a bechamel poured over the shredded cheese (2 layers, half over each) My logic is that the flour I usually use stops the sauce from breaking (along with all of the fat in the cheese), but by using the bechamel I'll end up with a smoother, more consistent sauce.
any thoughts? Am I wasting my time with unnecessary extra steps?
Edit: I found the original recipe for reference
I've got a recipe that I've used before with success, but I want to make it better.
In a 9x13 glass dish I'm using 4lb potatoes (decided on russets)
There will also be 8oz of cheese (half Stilton, half sharp cheddar) and I'm using whole milk, not cream.
The way I've always made it is not to par-cook the potatoes (and I still intend to use raw potatoes) and layer half of the cheese in the middle, with a sprinkle of flour and dotted butter. and then pouring the milk over the whole thing and baking covered until tender and then browning the top. I usually bake it at 375F
I'm thinking of reducing the baking temp to 325 or 350, and using a bechamel poured over the shredded cheese (2 layers, half over each) My logic is that the flour I usually use stops the sauce from breaking (along with all of the fat in the cheese), but by using the bechamel I'll end up with a smoother, more consistent sauce.
any thoughts? Am I wasting my time with unnecessary extra steps?
Edit: I found the original recipe for reference
Booty Bits
TRIBE Member
i love how British the packaging is... "Exceedingly Good Cakes"
hahaha
also, mcbee makes the best scalloped potatoes in the universe.
hahaha
also, mcbee makes the best scalloped potatoes in the universe.
Dirty Girl
TRIBE Member
i can tell you what im not having.
creamy alfredo sauce.
had pizza hut last night. chicken ceasar pizza. it had creamy alfredo sauce on it.
I woke up and thought I was going to die in the middle of the night.
creamy alfredo sauce is definately my arch-enemy. never having it again. ever.
now im feeling far too weak to make my bakewell tarts, and even more too weak to do my laundry.
how could you betray me like that pizza, after all ive done for you.
creamy alfredo sauce.
had pizza hut last night. chicken ceasar pizza. it had creamy alfredo sauce on it.
I woke up and thought I was going to die in the middle of the night.
creamy alfredo sauce is definately my arch-enemy. never having it again. ever.
now im feeling far too weak to make my bakewell tarts, and even more too weak to do my laundry.
how could you betray me like that pizza, after all ive done for you.
Penny Lane
TRIBE Member
Mussels meuniere.
Really? I actually thought it was one of the better ones. I dress it up with garlic powder, onion powder, basil, oregano, chili flakes, pepper and parm.
we're still working on polishing off leftovers.
Last night was asian dumplings, sausages, mushroom sauce, tomatoes, cucumbers, and olives
tonight we'll polish of the last of the meatballs with crusty bread and cheese. I suppose I should throw some vegetables in there somewhere...
I have a lot more clean tupperware now and a much emptier fridge!
Last night was asian dumplings, sausages, mushroom sauce, tomatoes, cucumbers, and olives
tonight we'll polish of the last of the meatballs with crusty bread and cheese. I suppose I should throw some vegetables in there somewhere...
I have a lot more clean tupperware now and a much emptier fridge!
rswbrixton
TRIBE Member
gonna fire up the bbq late this aft ! not sure whats gonna be on the grill yet though !
dinner was delish tonight: pan seared spicy pork tenderloin (chili, cinnamon, cumin, lime) with a red wine & balsamic glaze; roasted herbed portabello mushroom; and my favourite new recipe at the moment - glazed sweet potatoes and apples. Can't wait for leftovers for lunch tomorrow!
Awwwwww
Hope it's a great birthday dinner for the little guy! Whatcha making besides crazy chocolate cake?
I wasn't posting anything before to prevent jinxing, but now that it's over and everything turned out perfectly I am very pleased.
Grilled marinated tickle steak
Scalloped potatoes with Stilton and 7yr Ontario cheddar (st albert)
Boston baked beans
broccoli
sauteed sliced carrots
10000 calorie cake.
Everything turned out perfectly, and I did enough work ahead of time that I could actually relax and visit with my family instead of dealing with high-stress last minute prep work. I ended up going with the bechamel and lower cooking temperature for the potatoes and they turned out much better that way as I was hoping
In addition, even though I didn't get to go hunting this year and I was pretty bummed about it, my father in law brought over a bunch of moose for us, so I got a share of the meat even though I didn't have to do any of the work
nice!! I bet he loved the cake
I should really attempt to make a version of scalloped potatoes soon - I used to love them.
On a request from Elissa we had poached eggs, bacon, croissants, snap peas and grape tomatoes for dinner.
nice!! I bet he loved the cake
By the time all of the other food was eaten, he wasn't really into eating any more and didn't have too much of it. Fortunately, there's still half a cake left and I'm sure he'll enjoy it just as much the day after his birthday!
Tonight I'm making tacos. Pork tacos. Cooked in record time!
Probably cake for dessert unless I'm too full of tacos!
Booty Bits
TRIBE Member
my boyfriend made a crazy dinner for a couple of our friends last night as a belated birthday present.
appetizer: tuna tartare, with cucumber salad and crispy wonton chips. we had a mumm's rose sparkling with it.
main: pan seared cod, sauteed pea shoots, shitake mushrooms and a citrus ginger broth. he also made pea and edamame dumplings to go with. we had a nice alsatian pinot blanc with it.
dessert: banana chocolate bread pudding.
i was in charge of picking the wines and making pleasant conversation. he did everything else. haha
appetizer: tuna tartare, with cucumber salad and crispy wonton chips. we had a mumm's rose sparkling with it.
main: pan seared cod, sauteed pea shoots, shitake mushrooms and a citrus ginger broth. he also made pea and edamame dumplings to go with. we had a nice alsatian pinot blanc with it.
dessert: banana chocolate bread pudding.
i was in charge of picking the wines and making pleasant conversation. he did everything else. haha