End of the holiday

Home alone again. Why is it I miss the kids more when they've been here for a visit? All the babies were sick and yesterday I succumbed to their germs - sore throat, stuffy nose, generally just feel bad. Hope I kick it quickly!

9.2010 - Made this to go with filet mignons that Jerry picked up for us. Denis was gone so Ally, Jerry and I did all the cooking and eating. I didn't have enough tomatoes to provide liquid so we added a little chicken broth. Don't be afraid of the anchovies as they just add a nice salty background flavor - not fishy at all.

Gratin de Pomes de Terre (Provencal Scalloped Potatoes)


Source : Julia Child Type : Potatoes www.cookstr.com
Origin : France Category : Side Dish

Instructions :
This casserole with its full-bodied Mediterranean flavor goes with roast lamb or beef, steaks, chops, or grilled mackerel, tuna, or swordfish. It is also good served cold. The potatoes need no other liquid than that rendered by the tomatoes as they cook together.


2 cups thinly sliced onions
2 tablespoons olive oil
1 1/2 pounds tomatoes, peeled, seeded, and juiced (4 to 5 tomatoes, 2 1/4 cups pulp; see Notes)
1/4 teaspoon salt
6 canned anchovies, packed in olive oil, drained and reserving oil
2 cloves mashed garlic
1/4 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon pepper
1 teaspoon olive oil (include as part of this the oil from the anchovy can)
boiling potatoes sliced 1/8 inch thick (6 to 7 cups)
grated Parmesan or Swiss cheese
olive oil
Preheat oven to 400 degrees. Cook the onions and olive oil slowly together in the saucepan until the onions are tender but not browned. Cut the tomato pulp into strips 3/8 inch wide. Fold the tomatoes and salt into the onions. Set aside. In a small mixing bowl, mash the anchovies into a paste with the garlic, herbs, pepper, and oil. Spread one quarter of the tomatoes and onions in the baking dish. Over them arrange half the potato slices, then half the anchovy mixture, then half the remaining tomatoes and onions. Spread over this the rest of the potatoes and the anchovy mixture; top with the last of the tomatoes and onions. Spread on the cheese, and sprinkle with olive oil. Place in middle level of preheated oven and bake for about 40 minutes, or until potatoes are tender and have absorbed all of the juice from the tomatoes. If the top browns too much during cooking, cover very loosely with a sheet of foil. Keep warm or reheat.
Friday, September 10, 2010
Background : Equipment: A small saucepan
Serves / Time :
An oiled baking dish about 10 inches in diameter and 2 inches deep Aluminum foil if necessary Tomato Preparation Many recipes calling for tomatoes direct that they be peeled, seeded, and juiced. This applies to tomato sauces, to the tomato fondues which are used in egg dishes, to various Basque or Provencal recipes, and to the diced tomato pulp which may be poached in a soup or a sauce. One pound or 4 or 5 medium tomatoes will yield about 1? cups of pulp.
TO PEEL TOMATOES Use firm, ripe, red tomatoes. Drop the tomatoes one or two at a time in boiling water to cover, and boil for exactly 10 seconds. Remove. Cut out the stem. Peel off the skin starting from the stem hole. After a 10-second blanching, tomato skin is loosened and peels off easily TO SEED AND JUICE TOMATOES Cut peeled or unpeeled tomatoes in half crosswise, not through the stem. Squeeze each half gently to extract the seeds and juices from the center of the tomato. If they are to receive a cold stuffing, sprinkle the interior with salt which will draw more juices out, then invert them in a colander. Gently press the juice and seeds out of the tomato half DICED, SLICED, OR CHOPPED TOMATO PULP Chop, dice, or slice the peeled, seeded, and juiced tomato halves. Roughly chopped tomato pulp is tomates concassees.