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!
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