Last night I cooked two dishes: baked chicken with Spanish smoked paprika (I brought it with me from Santa Barbara) and Gratin Dauphinoise, my favorite potato dish. I learned this Alpine dish when I was in Grenoble, France, so it's appropriate to make it here in the Rocky Mountains, I think. Also, it requires no special condiments or spices. It's made of sliced potatoes, a chopped shallot (could be onion or garlic), milk (I discovered long ago that it's good with skim milk though the authentic version uses cream), real gruere cheese, and butter. I heat the milk with a bit of salt and pour it over the vegetables, cheese, and butter, which are layered in the baking dish. After baking it for an hour at 300, I turned it up to 425 and put the chicken in the oven. That's it: very basic.
So far, here are the only condiments I have:
Mayonnaise, olive oil, white wine viengar, Dijon mustard. And you can see my temporary kitchen.
If you have to have limited condiments, good oil, vinegar and dijon fits the bill.
ReplyDeleteI have to say I've commented on several posts here and all the verification words have been CLOSE to food-things. This is persegro, which reminds me of prosecco and before catsope (close to catsup) and I can't remember the other. Love it when that happens!