Skip to comments.FReeper Weekly Recipe Thread (April 28, 2012)
Posted on 04/28/2012 8:39:04 AM PDT by libertarian27
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Had left overs tonight from a similar recipe based on yours. Mine had baby bok choy, broccoli, onions, mushrooms, cut baby corn, and fresh water chestnuts, ginger and garlic (and of course extra chili for me). The wine and black bean garlic sauce was very nice together.
I have a dumb question, but since no one knows me maybe it is safe to ask. Why does homemade butter smell so bad and bought butter does not? I can eat the bought kind but can’t stand to be in the kitchen with homemade. My mother and grandmother both made butter, and my neighbor makes butter now. I can’t stand the stuff. What gives?
How do you clean your baby bok choy? I put water in the sink, and swish them around. The sand settles to the bottom. Yi taught me that method.
That would be really good on and in a lot of deserts.
I usually use regular bok choy, cut the ends off and rinse really well. I have a huge sink I didn’t feel like cleaning, so I cut the ends off and rinsed it really well in a colander. If I’d thought about it before hand, I would have cleaned the sink and let it soak for a while.
I love baby bok choy, and baby Shanfhai Choy. Usually cut them in half, put them in the sink first to rinse well by agitation, then put them in a colander for the last rinse. That keeps them from picking up any sand from the bottom of the sink.
Recap of this week’s recipes
Spread _ Post#` 14 _ Homemade Chocolate Butter
Seafood _ Post#` 8 _ NE Lobster Roll
Vegetable _ Post#` 12 _ Escalloped Salsify
May 5th recipe thread:
My sister made this for Easter. It was delicious!
Four-Cheese Scalloped Potatoes
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
That sounds awesome! Anything with nutmeg rules in my book :>)
Please put this on this week’s thread so people can see it.
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