September 10, 2008
Four Foods on Friday #46
The week is drawing to a close, so it’s almost time for Four Foods on Friday again. You’re invited to play along. Answer the questions below on your blog then go to Val’s post and leave your link in the comments. She’ll do a roundup post on Friday and throw a little linky love your way.
#1. Egg salad or deviled eggs. How do you prepare?
I never make either for myself. In years past when I made them I always took the easy way out: add sweet pickle relish to chopped up eggs (for egg salad) or to creamed, hard-boiled yolks (for deviled eggs.) Chopped onions can be added too, if desired. For egg salad, add mayo to create the right texture and spreadability, salt and pepper to taste and you’re done. For deviled eggs, add a little garlic powder, salt and pepper before stuffing the egg halves with the yolk mixture. Finish off with a sprinkle of paprika.
#2. French fries. Do you make homemade or frozen?
I don’t fry much of anything anymore. My digestion can’t handle the fats and I hate dealing with a greasy kitchen (a lot of the kitchens I inspect have a greasy film on cabinets and even walls, and they smell of stale grease. Yeeeech!) I buy frozen fries, usually the Ore-Ida Texas Crispers, spritz them with my olive oil sprayer and bake according to directions. All of the crispness and texture of deep-fried but without the mess and the excessive amounts of fat.
#3. Gravy. What do you use - homemade, jar, can or from a package?
Homemade, always. None of the pre-mades have ever tasted right to me.
#4. Share a recipe for a hot (temperature, not spice) dish.
I made my easy au gratin potatoes last night. Peel however many potatoes you need for the bunch you’re feeding. Slice thinly. Place a layer of potato slices in the bottom of a buttered casserole dish. Dot with butter, splash with a little milk and sprinkle with salt and pepper. Last night I added a sprinkle of dehydrated onion flakes. Fresh onions and/or garlic work well, too. Continue layering until all of the potatoes are in the dish. Cover with a layer of grated cheddar cheese. If you’re using a deep dish you might want to add a layer of cheese about halfway through, too. Bake in a 350 degree oven until the potatoes are done and the cheese is brown. I use a small (two-serving, three layers of potatoes) dish and it took about thirty or forty minutes. A standard-sized dish to feed a family will probably take about an hour.
Technorati Tags: food, food blogs, meme
Posted by skeet @ 11:01 pm • Food and beverage, Meme
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September 11th, 2008 at 2:17 pm, Karen Says:
I make my scalloped potatoes much the same was as your au gratin ones. I need to make those soon. Isn’t it funny how we forget about things we used to make all the time?
September 12th, 2008 at 3:38 pm, Tina Kubala Says:
I wouldn’t need a main course with those potatoes. Just hand me a fork. Yummy
September 12th, 2008 at 5:35 pm, Fun, Crafts and Recipes | What I learned from Four Foods On Friday 46 Says:
[…] Skeet, who shared a recipe for Easy Au Gratin Potatoes […]
September 12th, 2008 at 6:07 pm, skeet Says:
Karen, I can never remember the difference between au gratin & scalloped, lol! I looked at some recipes online. They all called for a heavy cream sauce for both kinds. I don’t think the sauce is needed - a little milk, some cheese & the potato starch makes a nice sauce without the extra step.
September 12th, 2008 at 6:08 pm, skeet Says:
Yep, Tina - I can make a meal out of the potatoes alone. I did, with the leftovers!
September 13th, 2008 at 12:22 pm, Charla Says:
Skeet, I like your way of fixing French fries! I’ll have to try that.
September 13th, 2008 at 1:30 pm, skeet Says:
Quick & easy french fries, Charla, with a lot less fat & mess. Get a pump oil sprayer if you don’t have one.
September 14th, 2008 at 2:19 am, Lynne Says:
That’s the easiest potato recipe I think I’ve ever seen! They’re always so complicated with sauces and everything. I’ll definitely be trying out your method!
September 14th, 2008 at 7:02 am, corrin Says:
I’ve tried to make au gratin potatoes but the never turn out right. I like the box kind with the freeze dried potatoes. Haha.
September 14th, 2008 at 8:59 am, skeet Says:
I’m not opposed to complicated dishes when the occasion merits, Lynn, but simple & easy is better.
September 14th, 2008 at 8:59 am, skeet Says:
Try the recipe, Corrin. It’s pretty much fool-proof.
September 15th, 2008 at 2:01 am, DeeBee Says:
I love potatoes and Au gratin is one of my favorites. Great recipe.
September 15th, 2008 at 10:15 am, skeet Says:
Mahalo DeeBee. I’m a big fan of easy cookery!