gmhTODAY 23 gmhTODAY Dec Jan 2018 - Page 77

Scalloped, cheesy potatoes were often on the holiday table, but the artichoke addition was made after my move to California. I find the frozen artichokes work beautifully in this dish. Scalloped potatoes can be made with either Russet or Yukon Gold potatoes. The Yukon golds will produce a firmer, creamier dish, while the Russets have a more tender bite. I use a mandolin to get thin, consistent slices. You can also use a food processor with the slicing attachment. Don’t try to slice with a knife; it’s very difficult to get them thin enough. ½ ½ 3 1½ 1 2 3 ounce dried wild mushrooms cup Madeira wine Tbsp extra virgin olive oil lbs. thin carrots, peeled and cut diagonally into ½” pieces salt oz. thinly sliced prosciutto, cut julienne large garlic cloves, peeled and fi nely chopped Tbsp coarsely chopped fresh Italian parsley Fresh ground pepper Wash mushrooms and drain. Add to the Madeira and let them soak for 2 hours, then drain mushrooms, reserv- ing the wine, and chop finely. Set aside. Heat oil in a large skillet, add the carrots and cook over medium heat, stirring occasionally, about 8 minutes. Season with salt. Stir in the chopped mushrooms, remaining Madeira wine and continue to sauté until carrots begin to brown, about 10 minutes. Stir in prosciutto, garlic, parsley and freshly ground pepper. Turn out into a heated vegetable dish and serve imme- diately. Scalloped Potatoes with Artichokes The namesake of this dish often confuses people because quite often when you hear scalloped it makes you think of scallops. However, scalloped potatoes have nothing to do with this shellfi sh. It is thought that perhaps the Old English word, “collops” which meant to slice meat thinly might have been used to describe the dish after potatoes were once cut into “collops” by the cooks of Yorkshire, England. Transfer about half the mixture to 1½ quart gratin or baking dish. Sprinkle evenly with half the cheese. Repeat with the rest of the potatoes and top with the remaining cheese, ending with the Parmesan. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool about 10 minutes before serving. Sparkling Champagne Cocktails I’m a champagne lover and always looking for champagne cocktail recipes. This one is easy, tasty, and pretty! ½ ½ 2 2 I love Gruyere cheese in this dish, but Cheddar, Gouda, Mozzarella and Fontina are also delicious. 2 Tbsp butter 1 medium onion , minced 3 medium garlic cloves, minced 1½ Tbsp fresh chopped thyme 1¼ tsp salt ¼ tsp ground black pepper 2 ½ lbs. Yukon Gold potatoes, peeled and sliced 1/8” thick 8 oz. frozen, thawed artichoke hearts, thinly sliced 1 cup low sodium chicken broth 1 cup heavy cream 2 bay leaves 1½ cups shredded Gruyere cheese (add more cheese if you’d like) ½ cup freshly grated Parmesan cheese Melt butter in Dutch oven. Add onion and cook over medium high heat until onions begin to soften. Add artichokes and continue cooking until onions and artichokes are slightly brown. Stir in garlic, thyme, salt and pepper. Add potatoes, broth, cream, and bay leaves and bring to a simmer. Reduce heat to medium low, cover, and simmer until potatoes are almost tender, about 10 minutes. Discard bay leaves. GILROY • MORGAN HILL • SAN MARTIN december 2018-january 2019 cup sugar cup water ounces (¼ cup) vodka ounces (¼ cup) fresh or bottled pomegranate juice 4 ounces (1/2 cup) champagne or other sparkling wine Pomegranate seeds for garnish Bring sugar and water to a boil in a small saucepan. Cook and stir until sugar dissolves. Let cool. Combine vodka, pomegranate juice, and 2 Tbsp sugar syrup. Divide among 2 ice fi lled glasses. Top each with sparkling wine and garnish with pomegranate seeds. Traditions Matter These are just a few of the holiday food traditions that matter to me, but all traditions around the holidays are important. Traditions represent a vital part of our life and culture. They contribute a sense of comfort and belonging, bringing families and friends together to create lasting memories and remind us that each of us is a part of a history that defi nes our past, who we are today, and who we might become in the future. Traditions provide a forum to celebrate the things that really matter! 77