4-3: French Potato Gratin is a great side dish for a dinner. It was easy to make and it only takes one pan to cook this recipe.
Jamie made notes on this recipe that I completely ignored. I used the mandoline to cut the potatoes and I used 9 medium/small potatoes.
Editor’s note: I did indeed make notes on this, from when I made this for a fancy dinner for my family during Spring Break of 2009. I stand by my recommendation of using the food processor, but you do you, boo.
It’s been a hell of a month, y’all. Between my birthday at the very beginning, the election, an aunt passing away, unexpected horse-sitting, and planning/executing my very first self-made Thanksgiving dinner, I unfortunately didn’t do a lot of writing. However, our Thanksgiving this year (TGV 2016) was Simply Delicious-themed, as I used 7 recipes for this year’s feast.
I started the cooking marathon on Tuesday 11/22 with 4-27: Mushroom-Parsnip Au Gratin–I thought parsnips would make an interesting variation on the “vegetable” dish for Thanksgiving. I also cooked this one first because I knew I could cook it most of the way, and save the final broiling for right before the dinner was served.
I don’t know much about parsnips being the “poor man’s lobster” (a quick Google search reveals butter baking cod/haddock/etc. to be the most common modern use for that term), but I’d describe them as a cross between potatoes and carrots. Too potato-y to be a carrot, but too carrot-y to be a potato.
Everything I needed to learn about making 4-18: French Vegetable Casserole was told to me by Remy the animated rat, star of Ratatouille. I know…the editors of Simply Delicious call this dish “French Vegetable Casserole” to make the name more palatable for Middle America. 🇫🇷
The card mentions that the dish is referred to as “ratatouille” in its area of origin.
Editor’s note:I did the underlining you see above when I realized this recipe was “ratatouille”. I’ve made this recipe before, a year or two prior to embarking on this project. I even watched Ratatouille on my laptop while I made it. 🐀
4-7: Mixed Vegetable Bake is yet another boring vegetable dish. 🍆 🌶 🍠 There wasn’t an emoji for the vegetables used in this dish, but it was such a bland dish that even the text needs a little excitement with some added emojis! 😉
This onion is about the most flavorful part of this combination behind the cheese. The vegetables add a lot of color, but not a lot of flavor.
This one’s short and sweet. I’ve made 4-34: Italian Roasted Vegetables a few times before, once as part of a big dinner party I cooked for when I was about 13 (6-22: Crispy Chicken Drumsticks and 9-20: Meat Roly-Poly were part of that as well) and Thanksgiving 2000 based on my mother’s notations on the back of the card. I know I’ve used the concept multiple times in other instances, even if I wasn’t following this exact recipe.
This is more a method than a particular recipe–you can use pretty much whatever vegetables you want with this one. Now’s a perfect time for this recipe–farmer’s markets are open and there’s lots of good stuff out there to roast. 🔥
Late March/early April is right around the time asparagus begins its short season, so if you happen to find yourself with some in the near future, here’s a recipe for you: 4-9: Asparagus with Italian Butter Sauce. I served this as a side dish along with 8-20: Juicy Steak with Garlic Topping.
There’s such a short window of time when asparagus is in season–you start seeing it around March-April, and it’s done around early summer, in June-July. We’ve recently signed back up for our CSA box after a break, and asparagus was waiting for us in the first one.
One I’ve made before, about 6 years ago along with 6-40: Peppercorn Chicken Breasts and some other ones. I really like this technique/flavor profile–I use it a lot, even when I’m not documenting it for the Internet.