parmesan

Food Friday: Scalloped Potatoes

Scalloped Potatoes

Heat oven to 400 degrees F.

2 pounds potatoes, cut into thin slices

salt and pepper

Usually I peel the potatoes but this time I thought I would try it without peeling. It worked fine, if you like the peel.

I used a food processor to slice the potatoes. It look less than a minute.

Grease a baking dish and spread the potatoes around the dish. Salt and pepper them.

Mix Together:

1 3/4 cups heavy cream

2 garlic cloves, chopped

1 tsp thyme

1/2 tsp nutmeg

salt and pepper

Pour this mixture over the potatoes.

Top with:

1 cup freshly grated Parmesan

Cover with aluminum foil.

Place in oven for 40-45 minutes.

Food Friday: Broccoli Risotto

So I just got back from a school reunion where my old friend Angelo kept going on an on about the fabulous Risotto that he makes and if we all go to visit him in Switzerland he will make it for us every day. After thinking about it all weekend, I decided I had to have some. So here goes.

Ingredients

1/4 cup olive oil

1 garlic clove, chopped

2 cups broccoli florets

2/3 cup dry white wine or chicken broth

Salt and pepper to taste

Heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, and salt and paper to taste. Simmer, uncovered, until broccoli is tender, about 6 minutes. Set aside.

1/2 small onion, chopped

3/4 cup uncooked Italian Arborio rice

2-1/3 cups chicken broth

Heat remaining oil in a large saucepan. Cook onion until tender. Add rice and stir until rice is coated. Add wine or broth; cook stirring constantly.

Heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.)