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Thread: Potato, Spinach and Feta Gratin

  1. #1
    Mr. Bill Guest

    Default Potato, Spinach and Feta Gratin

    A great flavor combination...

    Potato, Spinach and Feta Gratin

    2 lb russet potatoes
    2 lb fresh spinach; washed well
    and the coarse stems discarded
    8 oz feta cheese
    1 1/2 cups half-and-half
    3 large eggs
    1 1/2 teaspoons salt
    3/4 teaspoon black pepper

    Directions continue....


    http://whstoneman.blogspot.com/2010/...ta-gratin.html



    The Fine Art of Cooking involves personal choice.
    Many preferences, ingredients, and procedures may not
    be consistent with what you know to be true.
    As with any recipe, you may find your personal
    intervention will be necessary. Bon Appétit!

    http://whstoneman.blogspot.com

  2. #2
    sf Guest

    Default Re: Potato, Spinach and Feta Gratin

    On Sun, 14 Nov 2010 12:00:46 -0500, Mr. Bill <bb0929@gmail[email protected]> wrote:

    > A great flavor combination...
    >
    > Potato, Spinach and Feta Gratin


    That sounds good. I have some feta to use up, so maybe I'll do it
    that way. Here's another good flavor combination. I didn't have
    oyster mushrooms, so I used what I had on hand (button or cremini) and
    it was delicious. I didn't have any chives either. This goes very
    well with red meat, of course.


    Oven roasted Potatoes and Oyster Mushrooms
    Hongos con Patatas
    From - Tapas: A Taste of Spain in America, by - José Andrés


    Serves 4


    2 garlic cloves
    1 T ham or bacon fat, diced
    ¼ cup Spanish extra virgin olive oil
    1 medium Spanish onion, peeled and cut into strips (about 1 cup)
    ½ pound Idaho potatoes, peeled and cut into ¼-inch thick slices (about
    2 large potatoes)
    2 t salt
    1 sprig fresh rosemary
    2 T white wine
    6 ounces oyster mushrooms (other wild, shiitake or small cremini),
    cleaned
    ½ cup chicken stock
    ½ t chopped chives


    Heat the oven to 350° F.

    Split the garlic cloves open by placing them on a chopping board and
    pressing down hard with the base of your hand or the flat side of a
    knife. Combine the fat, olive oil, and split garlic cloves in an
    ovenproof sauté pan over medium heat. Cook until the fat is rendered,
    about 2 minutes. Add the onions and cook until they are brown and
    soft, around20 minutes. If the onions start to get too dark, add 1 T
    water to cool things down and soften the onions. Add the potato
    slices, 1 t salt, and half the rosemary sprig. Toss together so the
    potatoes get coated in the oil.

    Transfer the pan to the oven and bake for 20 minutes. Then remove it
    from the oven, add the wine, return it to the oven, and bake for 10
    minutes to allow the alcohol to evaporate.

    Remove the pan from the oven, and place the mushrooms on top of the
    potato-onion mixture. Add the chicken stock, and spoon some of the
    liquid from the bottom of the pan over the mushrooms. Return it to
    the oven and bake for another 15 minutes, basting as needed to make
    sure the potatoes and mushrooms don't dry out.

    Remove the pan from the oven. Chop the remaining rosemary leaves and
    sprinkle them on top, along with the chives and the remaining teaspoon
    of salt.

    Serve immediately.


    --

    Never trust a dog to watch your food.

  3. #3
    Mr. Bill Guest

    Default Re: Potato, Spinach and Feta Gratin

    On Sun, 14 Nov 2010 10:15:41 -0800, sf <[email protected]> wrote:

    >Oven roasted Potatoes and Oyster Mushrooms
    >Hongos con Patatas


    That has ALL the good stuff in there!! Thanks. Will save that for
    next time!

    The Fine Art of Cooking involves personal choice.
    Many preferences, ingredients, and procedures may not
    be consistent with what you know to be true.
    As with any recipe, you may find your personal
    intervention will be necessary. Bon Appétit!

    http://whstoneman.blogspot.com

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