COVID-19 Virus Shutdown, Day 38
The dog finally ate his last treat and it was time to make more.
This recipe was really easy, so I tried it out.
Otie approves.
2 c whole wheat flour
1 c peanut butter
1 c milk
1 Tbsp baking powder.
Thats it. Just mix them together, scoop using the smallest scoop, flatten and bake 20 mins at 350F.
Once they are done cut them into quarters.
I put 1/3 of them into a plastic container and the other 2/3 into bags in the freezer.
Mostly because they will mold before we get through them all :)
For dinner I tried a recipe Ive been wanting to try. It's a potato leek gratin. I didnt even have a gratin pan, but I used a square brownie pan, which was the right volume, if not the right shape (round or oval).
Its a thick layer of thinly sliced yellow potatoes, a layer of leeks cooked in butter, a layer of bechamel sauce (cream sauce with nutmeg and bay), and then a layer of cheese. Traditionally is made with gruyere but I had cheddar and gouda. Figuring it needed a sharp cheese and gouda is mild I went with the cheddar. Here you can see a picture of it before baking.
Here is the recipe. Best to use a mandoline (with a guard please!) for the potatoes, the texture of the thin potatoes not only helps it cook better, but also has a great mouthfeel. Yum!
Potato Leek Gratin
INGREDIENTS
2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 ½ pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated
PREPARATION
Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.
Hope you have a safe, sane, and healthy night!
Vicky
P.S.
I borrowed this from a friend of mine. I thought it was good advice.
This recipe was really easy, so I tried it out.
Otie approves.
2 c whole wheat flour
1 c peanut butter
1 c milk
1 Tbsp baking powder.
Thats it. Just mix them together, scoop using the smallest scoop, flatten and bake 20 mins at 350F.
I put 1/3 of them into a plastic container and the other 2/3 into bags in the freezer.
Mostly because they will mold before we get through them all :)
For dinner I tried a recipe Ive been wanting to try. It's a potato leek gratin. I didnt even have a gratin pan, but I used a square brownie pan, which was the right volume, if not the right shape (round or oval).
Its a thick layer of thinly sliced yellow potatoes, a layer of leeks cooked in butter, a layer of bechamel sauce (cream sauce with nutmeg and bay), and then a layer of cheese. Traditionally is made with gruyere but I had cheddar and gouda. Figuring it needed a sharp cheese and gouda is mild I went with the cheddar. Here you can see a picture of it before baking.
Here is the recipe. Best to use a mandoline (with a guard please!) for the potatoes, the texture of the thin potatoes not only helps it cook better, but also has a great mouthfeel. Yum!
Potato Leek Gratin
INGREDIENTS
2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 ½ pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated
PREPARATION
Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.
Hope you have a safe, sane, and healthy night!
Vicky
P.S.
I borrowed this from a friend of mine. I thought it was good advice.
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