Yukon Gold Gratin with Chilies, Cilantro and Cheese

[Guest guest]

Well, I decided I need to contribute more. I made this for Xmas. This is

great stuff. The recipe here is the original version. I'll tell you how I

altered it to " Texas Size " it, " BAM " (for you Emeril fans)!

 

These foolish mortals who come up with these recipes crack me up. " 2 tsp.

garlic " ....what, do they have little " delicate palates " or something?

Wimps! 1 tbl., 2tsp......no the only measurement that I have for garlic is

" alot " . I also AT LEAST doubled the cheeses and cilantro. I added 1 more

poblano and obviously substituted for the broth.

You could also add some jalps for heat and mess around with this type of

recipe with spices and other veggies, however mine turned out fantabulous.

Down below is the mere lil baby version of mine, lol, but I am sure it will

turn out just fine.

 

Cheers,

Shawn

 

YUKON GOLD GRATIN WITH CHILIES, CILANTRO AND CHEESE

 

 

Southwestern flavors and Monterey Jack cheese come together in this rich,

creamy gratin.

4 large poblano chilies

 

2 teaspoons minced garlic

3 1/2 pounds medium Yukon Gold or russet potatoes, peeled, cut into

1/8-inch-thick slices

3/4 cup coarsely chopped fresh cilantro

2 cups canned low-salt chicken broth

2 cups whipping cream

1 1/2 cups shredded Monterey Jack cheese

1/2 cup crumbled queso añejo or Romano cheese

Additional chopped fresh cilantro

 

Preheat oven to 400°F. Char chilies over gas flames or in broiler until

blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel,

seed and chop chilies.

 

Butter 13x9x2-inch glass baking dish. Sprinkle garlic over bottom of dish.

Arrange 1/4 of potatoes in dish. Sprinkle with salt and pepper, then with

1/3 of chilies and 1/3 of cilantro. Repeat layering of potatoes, chilies and

cilantro 2 more times, seasoning potatoes with salt and pepper. Top with

potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.

 

Tent dish with foil. Bake until potatoes are tender, about 1 hour 15

minutes. Uncover. Sprinkle cheeses over potatoes. Bake until liquid

thickens, about 15 minutes. Cool slightly. Sprinkle with cilantro.

 

Serves 10.

 

 

 

" If, at first, you do succeed, try to hide your astonishment. "

" If, at first, you don't succeed, destroy all evidence that you tried. "

 

" The last four letters in " American " spell out " I Can " . "

 

" Everything's ok in the end, if it's not ok, it's not the end. "

 

 

 

 

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[Guest guest]

On Mon, 30 Dec 2002 18:33:38 -0600, you wrote:

 

>Well, I decided I need to contribute more. I made this for Xmas. This is

>great stuff. The recipe here is the original version. I'll tell you how I

>altered it to " Texas Size " it, " BAM " (for you Emeril fans)!

>

>These foolish mortals who come up with these recipes crack me up. " 2 tsp.

>garlic " ....what, do they have little " delicate palates " or something?

>Wimps! 1 tbl., 2tsp......no the only measurement that I have for garlic is

> " alot " .

 

Me too.

 

It's a tradition amongst cookbook writers, that's what it

is. They all take a solemn vow to follow this tradition

before their books are allowed to be published....

 

Example:

----------------------

" Firehouse Chili - so hot it will clear your sinuses, curl

your hair, knock your socks off, and you'll be running

around in circles saying 'Oh Mama - is that a hot chili'!

Recipe serves 30 hungry firemen... "

 

and the recipe calls for one teaspoon of chili powder!

---------------------

This is a bit of an extreme example....but still...they all

do it.

 

Lorna Sass in her 'Great Vegetarian Cooking Under Pressure'

comes closer to realistic amounts of herbs/spices than any

other cookbook writer I've experienced.

 

The other thing that drives me bonkers is the serving sizes.

The worst example I've seen recently is cutting an 8 " x 8 "

pan of brownies into 64 ONE-INCH SQUARES and calling one of

them a 'serving'. Have a brownie - one inch by one inch!

Ludicrous! My husband can eat half the 8 " x 8 " pan of

brownies before you can say 'Jack Flash'....

 

Pat

--

Pat Meadows

 

CLICK DAILY TO FEED THE HUNGRY

United States: http://www.stopthehunger.com/

International: http://www.thehungersite.com/

[Guest guest]

Hi Pat - from the Pat in Canada (Gotta do something about this name

business - will you change yours or shall I change mine ;=) )

 

About spices in recipes, we have a nice rule of thumb in our household.

There are just the two of us, so often we halve a recipe for four or six

but double the chilies or garlic. For a start ;=)

 

best,

pat

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

OUR EMAIL LIST: townhounds-

PERSONAL EMAIL: SANTBROWN

PERSONAL WEBPAGE: http://www.angelfire.com/art/pendragon/

----------

" I don't do pawprints. " -- Snoopy

----------

[Guest guest]

On Tue, 31 Dec 2002 10:29:31 -0500, you wrote:

 

>Hi Pat - from the Pat in Canada (Gotta do something about this name

>business - will you change yours or shall I change mine ;=) )

>

>About spices in recipes, we have a nice rule of thumb in our household.

>There are just the two of us, so often we halve a recipe for four or six

>but double the chilies or garlic. For a start ;=)

>

 

I'd be happy to change my name: have never thought much of

'Pat'. But I'm afraid it's too late: I'm used to it.

 

Pat (in Pennsylvania)

--

Pat Meadows

 

CLICK DAILY TO FEED THE HUNGRY

United States: http://www.stopthehunger.com/

International: http://www.thehungersite.com/

[Guest guest]

> I'd be happy to change my name: have never thought much of

> 'Pat'. But I'm afraid it's too late: I'm used to it.

>

> Pat (in Pennsylvania)

>

 

I know what you mean. I was thinking mine was real cool until I hit

highschool and found that a nametag made for me elicited a whole lot of

laughter. Of course, that was back in the stone age and they laughed at

all kinds of things then ;=) Let's just keep our names and try to

confuse people, okay :=)

 

Pat (in London, Ontario)

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

OUR EMAIL LIST: townhounds-

PERSONAL EMAIL: SANTBROWN

PERSONAL WEBPAGE: http://www.angelfire.com/art/pendragon/

----------

" I don't do pawprints. " -- Snoopy

----------

[Guest guest]

On Tue, 31 Dec 2002 19:44:51 -0500, you wrote:

 

>> I'd be happy to change my name: have never thought much of

>> 'Pat'. But I'm afraid it's too late: I'm used to it.

>>

>> Pat (in Pennsylvania)

>>

>

>I know what you mean. I was thinking mine was real cool until I hit

>highschool and found that a nametag made for me elicited a whole lot of

>laughter. Of course, that was back in the stone age and they laughed at

>all kinds of things then ;=) Let's just keep our names and try to

>confuse people, okay :=)

>

 

Yep. It will probably be easy.

 

Pat (one of 'em)

--

Pat Meadows

 

CLICK DAILY TO FEED THE HUNGRY

United States: http://www.stopthehunger.com/

International: http://www.thehungersite.com/

[Guest guest]

Ha! You sound like me...I always put thrice the

amount of most spices and flavorings like garlic and

cilantro. I think a lot of these recipes are

yankee...Down here in Texas, it has to be FULL of

flavor and zest:)

Thanks for the recipe, I'm going to try it this week.

Warmly,

Allison

 

--- _- MatrixenO -_ <matrixeno wrote:

> Well, I decided I need to contribute more. I made

> this for Xmas. This is

> great stuff. The recipe here is the original

> version. I'll tell you how I

> altered it to " Texas Size " it, " BAM " (for you Emeril

> fans)!

>

> These foolish mortals who come up with these recipes

> crack me up. " 2 tsp.

> garlic " ....what, do they have little " delicate

> palates " or something?

> Wimps! 1 tbl., 2tsp......no the only measurement

> that I have for garlic is

> " alot " . I also AT LEAST doubled the cheeses and

> cilantro. I added 1 more

> poblano and obviously substituted for the broth.

> You could also add some jalps for heat and mess

> around with this type of

> recipe with spices and other veggies, however mine

> turned out fantabulous.

> Down below is the mere lil baby version of mine,

> lol, but I am sure it will

> turn out just fine.

>

> Cheers,

> Shawn

>

> YUKON GOLD GRATIN WITH CHILIES, CILANTRO AND CHEESE

>

>

> Southwestern flavors and Monterey Jack cheese come

> together in this rich,

> creamy gratin.

> 4 large poblano chilies

>

> 2 teaspoons minced garlic

> 3 1/2 pounds medium Yukon Gold or russet potatoes,

> peeled, cut into

> 1/8-inch-thick slices

> 3/4 cup coarsely chopped fresh cilantro

> 2 cups canned low-salt chicken broth

> 2 cups whipping cream

> 1 1/2 cups shredded Monterey Jack cheese

> 1/2 cup crumbled queso añejo or Romano cheese

> Additional chopped fresh cilantro

>

> Preheat oven to 400°F. Char chilies over gas flames

> or in broiler until

> blackened on all sides. Enclose in paper bag; let

> stand 10 minutes. Peel,

> seed and chop chilies.

>

> Butter 13x9x2-inch glass baking dish. Sprinkle

> garlic over bottom of dish.

> Arrange 1/4 of potatoes in dish. Sprinkle with salt

> and pepper, then with

> 1/3 of chilies and 1/3 of cilantro. Repeat layering

> of potatoes, chilies and

> cilantro 2 more times, seasoning potatoes with salt

> and pepper. Top with

> potatoes. Pour broth over, then cream. Sprinkle with

> salt and pepper.

>

> Tent dish with foil. Bake until potatoes are tender,

> about 1 hour 15

> minutes. Uncover. Sprinkle cheeses over potatoes.

> Bake until liquid

> thickens, about 15 minutes. Cool slightly. Sprinkle

> with cilantro.

>

> Serves 10.

>

>

>

> " If, at first, you do succeed, try to hide your

> astonishment. "

> " If, at first, you don't succeed, destroy all

> evidence that you tried. "

>

> " The last four letters in " American " spell out " I

> Can " . "

>

> " Everything's ok in the end, if it's not ok, it's

> not the end. "

>

>

>

>

>

_______________

> The new MSN 8: smart spam protection and 3 months

> FREE*.

>

http://join.msn.com/?page=features/junkmail & xAPID=42 & PS=47575 & PI=7324 & DI=7474 & SU\

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>

>

http://www.hotmail.msn.com/cgi-bin/getmsg & HL=1216hotmailtaglines_smartspamprotec\

tion_3mf

>

>

>

[Guest guest]

Hi Allison, I hope you like it. Auschuns (sp?) grocery malls here in town

will be closing down within the next couple of months. I wonder if they

carry vegetarian specialty items. Reduced price + vegetarian items = Smile

on face. Take care.

 

Cheers,

Shawn

 

 

 

" If, at first, you do succeed, try to hide your astonishment. "

" If, at first, you don't succeed, destroy all evidence that you tried. "

 

" The last four letters in " American " spell out " I Can " . "

 

" Everything's ok in the end, if it's not ok, it's not the end. "

 

 

 

 

 

----Original Message Follows----

Allison Nations <allyanne2001

 

 

Re: Yukon Gold Gratin with Chilies, Cilantro

and Cheese

Sun, 5 Jan 2003 10:26:54 -0800 (PST)

 

Ha! You sound like me...I always put thrice the

amount of most spices and flavorings like garlic and

cilantro. I think a lot of these recipes are

yankee...Down here in Texas, it has to be FULL of

flavor and zest:)

Thanks for the recipe, I'm going to try it this week.

Warmly,

Allison

 

--- _- MatrixenO -_ <matrixeno wrote:

> Well, I decided I need to contribute more. I made

> this for Xmas. This is

> great stuff. The recipe here is the original

> version. I'll tell you how I

> altered it to " Texas Size " it, " BAM " (for you Emeril

> fans)!

>

> These foolish mortals who come up with these recipes

> crack me up. " 2 tsp.

> garlic " ....what, do they have little " delicate

> palates " or something?

> Wimps! 1 tbl., 2tsp......no the only measurement

> that I have for garlic is

> " alot " . I also AT LEAST doubled the cheeses and

> cilantro. I added 1 more

> poblano and obviously substituted for the broth.

> You could also add some jalps for heat and mess

> around with this type of

> recipe with spices and other veggies, however mine

> turned out fantabulous.

> Down below is the mere lil baby version of mine,

> lol, but I am sure it will

> turn out just fine.

>

> Cheers,

> Shawn

>

> YUKON GOLD GRATIN WITH CHILIES, CILANTRO AND CHEESE

>

>

> Southwestern flavors and Monterey Jack cheese come

> together in this rich,

> creamy gratin.

> 4 large poblano chilies

>

> 2 teaspoons minced garlic

> 3 1/2 pounds medium Yukon Gold or russet potatoes,

> peeled, cut into

> 1/8-inch-thick slices

> 3/4 cup coarsely chopped fresh cilantro

> 2 cups canned low-salt chicken broth

> 2 cups whipping cream

> 1 1/2 cups shredded Monterey Jack cheese

> 1/2 cup crumbled queso añejo or Romano cheese

> Additional chopped fresh cilantro

>

> Preheat oven to 400°F. Char chilies over gas flames

> or in broiler until

> blackened on all sides. Enclose in paper bag; let

> stand 10 minutes. Peel,

> seed and chop chilies.

>

> Butter 13x9x2-inch glass baking dish. Sprinkle

> garlic over bottom of dish.

> Arrange 1/4 of potatoes in dish. Sprinkle with salt

> and pepper, then with

> 1/3 of chilies and 1/3 of cilantro. Repeat layering

> of potatoes, chilies and

> cilantro 2 more times, seasoning potatoes with salt

> and pepper. Top with

> potatoes. Pour broth over, then cream. Sprinkle with

> salt and pepper.

>

> Tent dish with foil. Bake until potatoes are tender,

> about 1 hour 15

> minutes. Uncover. Sprinkle cheeses over potatoes.

> Bake until liquid

> thickens, about 15 minutes. Cool slightly. Sprinkle

> with cilantro.

>

> Serves 10.

>

>

>

> " If, at first, you do succeed, try to hide your

> astonishment. "

> " If, at first, you don't succeed, destroy all

> evidence that you tried. "

>

> " The last four letters in " American " spell out " I

> Can " . "

>

> " Everything's ok in the end, if it's not ok, it's

> not the end. "

>

>

>

>

>

_______________

> The new MSN 8: smart spam protection and 3 months

> FREE*.

>

http://join.msn.com/?page=features/junkmail & xAPID=42 & PS=47575 & PI=7324 & DI=7474 & SU\

=

>

>

http://www.hotmail.msn.com/cgi-bin/getmsg & HL=1216hotmailtaglines_smartspamprotec\

tion_3mf

>

>

>