Thursday, November 3, 2016

CtBF ~ Scalloped potatoes with blue cheese and roasted garlic

At CookTheBookFriday this week, our recipe is a decadent (waist line busting) dish,
Scalloped potatoes with blue cheese and roasted garlic ~ pg 211
and I substituted the blue cheese with Parmesan and cheated on the roasted garlic.
Since hubby is out of town, this was made for one (this morning) hence
it was for breakfast, a hearty decadent one! 
  For one pax:
one Russet potato, peeled and sliced into 1/4" thickness rounds
(I should have par-boiled the potatoes before this, which is a good idea!)
I used chopped spring onions, mixed with dried parsley
instead of chopped fresh chives, and grated Parmesan cheese,
(note to self - forget about the salt next time - cos its Parmesan I used!)
4 garlic cloves with skin on - dry fried - ie - just leave them in the small
frying pan I have, over low heat for - when pressed,
the garlic feels soft! 10mins? Done!
making the garlic cream was interesting - a repeat recipe for sure!
and here on I followed the steps in David's recipe
except my baking time is 30 mins in my table top toaster oven
  served hot with grape tommies of a nice color which I absolutely must have
and two egg and ham omelette, plus a big cup of Vietnamese coffee, black - no sugar!
Well, I did make October's Baked Eggs with Kale and Salmon recipe,
except I used red cabbage (which was a mistake) as the spinach I
bought went bad on me - cos I was sick - used ham instead of smoked salmon
(which I also have in the fridge - but did not use), mozzarella which was
okay.... but the highlight of this dish was the thyme and garlic bread crumbs
topping which was delicious - if you do not burnt that is...
trying to hide the slightly dark crumb topping
with more crumbs!  Next time, will add the crumbs in the 
last five mins of baking time!
I picked up Mitch Albom's "have a little faith" for
my November 2016 read.
Two books were all that I managed in Oct, but thoroughly
enjoyed them!
Linda Grant's "We Had It So Good"
and Cheryl Lu-Lien Tan's "A Tiger in the Kitchen"
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.


Mardi Michels said...

I agree that the garlic breadcrumbs were the highlight of that kale dish! And the garlic in the potatoes was pretty spectacular too!

Nicole said...

Loved thise scalloped potatoes! What a hearty breakfast!

flour.ish.en said...

I took a double-take with potato gratin for breakfast. With eggs and tomatoes, they do come together nicely. A breakfast to try!

Emily said...

Well it is still potatoes as well as cream. Alternative to hash brown!

Nana said...

My first try at roasting garlic was a mistake. Trying to decide the proper size of a piece of garlic is not easy. Next I tried cutting the time and watching closely, worked perfectly. This was such a fantastic dish, we loved it and will be making it again. Incidentally, Emily, if you noticed, I got my blog posted on the first try, must be doing something right. Lets hope it continues. Potato gratin for breakfast, works for me.......

kitchen flavours said...

Great idea with the toasting the garlic on the stove! I never thought of doing that! I was thinking of boiling the potatoes first the next time, as they were getting too long to cook! The baked kale and eggs looks delish with the bread crumbs!

Anonymous said...

Your dishes look great. I've never tried preparing garlic that way - but a great idea!! That would make a yummy breakfast! Plenty of energy for the day. I agree, the crumbs were good. My leftovers coated a rack of lamb later in the week. Yay!

Betsy said...

The breadcrumbs were definitely the star of the baked eggs! How decadent to have these potatoes for breakfast! They certainly are waist-busting.

Mary Hirsch said...

That is some kind of breakfast, Emily. I love breakfast and my family is always amazed at how much I eat for the first meal of the day. I am going to tell them about you. (Scalloped potatoes with parmesan cheese and roasted garlic is something I've never tried for breakfast.) I am going to make the potatoes for our next post along with the dessert tart. Doing some makeup just like you. What are grape tommies? Tomatoes? I'm impressed you made the potatoes in a toaster oven. I'm even more impressed that Nana got her blog up on the first try!!!

Unknown said...

Emily, you rock! I love this idea for breakfast. I was just sitting here thinking how some of those scalloped potatoes would be great for breakfast and I thought...Natascha, are you crazy? Who would do that? ¨¨ Now I know I am not crazy, just got good taste haha!

KB from Prof Who Cooks said...

Oooh, The scalloped potatoes for breakfast sounds so lovely! What a great idea. I can see how the kale dish isn't so great with cabbage, but what are you going to do? That is such a bummer you were sick. By the way, I finally read "a man called ove"! What a fabulous book!

Teresa said...

I have some more of those breadcrumbs in the fridge (in case of emergency). And the scalloped potatoes were so good! A very once-in-a-while dish, but wonderful.

Unknown said...

I too wished I had parboiled my potatoes and I also had the leftovers for breakfast!! So good.
As a side note, I read a man called ove, loved it and looking forward to the move!

Unknown said...

sorry movie!