*** A WORD FROM THE KITCHEN ***So we're all heavy into the holiday hustle and
bustle? As always I'm amazed at just how fast the
time goes by when you don't want it to. Menus all
ready for those holiday feasts? Don't worry, I'll
help you out with recipes and cute ideas. Most people
tell me they've got the main dish down...just what
to go with it? I'll stick to recipes that've made
people her people ask "is there more?" the most
important things are a potato thing and a veggie thing...
1 or 2 depending on how many people there are to feed.
All the other dishes sort of fill in the table once
you've decided on the main sides.
I'll kick off with a potato dish. Now mind you I'm
thinking of this for all kinds of main meat dishes.
Every year I'm asked to being the crunchy topped potato
cheese casserole that lives in the archives. That's a
good one but I can do it in my sleep. This recipe for
POTATO & PORTABELLA BAKE has some WOW hearty flavor
with the mushrooms as well as a little more gourmet
flair. Don't worry about people who don't like shrooms...
sometimes they're surprised after tasting this. Keep it
interesting and don't be afraid to try something new!
Enjoy!
Marzee
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RECIPE: POTATO & PORTABELLA BAKE*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
6 tablespoons butter
1 1/2 pounds fresh mushrooms, quartered
1 1/2 pounds portabella mushrooms, sliced
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
2 cups chicken broth
3 pounds Yukon Gold potatoes
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half
DIRECTIONS:
Melt butter or margarine in a large pot over high
heat. Add all mushrooms, and saute; until liquid
evaporates, about 10 minutes. Add garlic, thyme, and
rosemary; saute 1 minute. Add chicken broth. Simmer
until liquid evaporates, stirring often, about 18
minutes. Season with salt and pepper. Cool. Position
1 rack in middle of the oven, and another rack in bottom
third of oven. Preheat to 375 degrees. Butter a 13x9x2
inch baking dish. Peel potatoes, and cut into 1/8 inch
slices. Arrange 1/3 of the potatoes in prepared dish,
overlapping slightly. Top potatoes with half of the
mushroom mixture. Sprinkle 1/3 of the cheese over
mushrooms. Repeat layering 1/3 of the potatoes, remaining
mushroom mixture, and 1/3 of the cheese. Arrange remaining
potatoes atop cheese. Whisk half and half, cream, 1 1/4
teaspoon salt, and 1 teaspoon pepper in a large bowl to
blend. Pour mixture over potatoes. Cover loosely with
foil. Place baking dish on middle rack in oven, and a
baking sheet on the bottom rack. Bake until potatoes are
tender and liquid thickens, about 1 hour and 15 minutes.
Uncover. Using a spatula press potatoes into liquid to
slightly submerge. Sprinkle remaining cheese over potatoes.
Bake until cheese melts and gratin is golden at edges,
about 15 minutes longer. Let stand 10 minutes.
Yield: 12 Servings
Category: Potatoes, Side Dishes
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MARZEE'S CORNER*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
PORTABELLO BITS:These mushrooms are the most impressive in size
and appearance. The Portabella mushroom is a
larger, hardier relative of the White and Crimini
and can range up to 6 inches in diameter. Portabellas
have a longer growing cycle than Whites and Criminis
resulting in a deep, meat-like texture and flavor.
SHELF LIFE? Portabellas should hold 7-10 days. Keep
refrigerated in paper bags.
You can serve whole or sliced, grilled, baked, or
deep fried. Excellent stuffed as an appetizer, side
dish or entree. Add to stir-frys, sautes and sauces.
A great substitute for meat in a sandwich or entree.
Also used as a meat alternative in vegetarian entrees.
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