Steakhouse Au Gratin Potatoes

Winter will just not end, somebody please go capture spring and tell it, its suppose to be Spring. My poor garden is completely perplexed at what it should be doing currently.

I’m taking advantage of this extra cold spell to continue cooking my winter comfort foods. This recipe for Steakhouse Au Gratin Potatoes has passed around my girls friends and I’m not sure where it is originally from. We have all added our own personal take on it. For me, my addition was simple ground mustard. Ground mustard adds a level of depth in the flavor when it comes to cheese dishes. Dress this dish up with some pancetta or add some earthiness with mushrooms. All around it is a solid dish that you can play around with.

This recipe uses two things from the NCF store Simply Natural Dairy Heavy Cream and Ashe Co Redneck Romano Cheese. The heavy cream is is $4.60 and the Romano is 9.45 per lb.

Snow Cream

It amazes me the people who don’t know about snow cream, even people from up North. I guess it’s like living at the beach. When you live there you never go.

Living in the South all my life, snow cream is the ultimate treat. Being fortunate enough to have grown up with parents who lived through the depression, and grew up in the country, and who doted on the last child (Me!) I was able to experience snow cream. But only every so often. We rarely get enough snow to make snow cream. An inch or two isn’t enough. We need a real snow, 3-6 inches. That means there is enough clean snow to scoop some up without getting grass, leaves, twigs, etc. in the final product. I recall twice, maybe three times in my life growing up where we had that much snow.

Now that I have kids of my own, I’ve made snow cream for them. Once. But when those rare snowy occasions come, I’m always ready for more.

LONDON BROIL WITH GOATY GRITS

Ruth Reichl is one of my cooking icons.  When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made tonight was inspired by her. She would collect ingredients in the street markets on her way home and make a dish.  I went walking through our little market at NCF and came up with dinner.

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London Broil is Flank Steak’s big brother. Have a large crowd to please? Get a London Broil. Tonight’s dinner is an indulgence, the London Broil is $10 lb and then the grits have Skyr Tykke  $5 (goat sour cream) & Garbo goat cheese $5. Our goat cheese products come from Celebrity Goat Dairy. With the veggies and stone grits this meal runs around $45.  This was our big family dinner of the week. This meal can be broken up or served with other items. The grits are a heavenly meal all on their own. Luckily we have lots of grits left over and I’m eyeing them for breakfast. There are 3 separate recipes in this one blog post. Please be patient with me.

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