Thread: Potato, Spinach and Feta Gratin

On Sun, 14 Nov 2010 12:00:46 -0500, Mr. Bill <[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.

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