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.
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.
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.