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Behold The Power of Cheese

Another cheese-related item... Tonight for dinner, we are having French onion soup that Juannie made from scratch with cave-aged Gruyere melted on top of it.

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( 13 comments — Leave a comment )
beccak1961
Dec. 8th, 2005 05:26 pm (UTC)
I had parmesan potatoes, heaven
silverdee
Dec. 8th, 2005 05:49 pm (UTC)
Those sound delicious!
beccak1961
Dec. 8th, 2005 06:39 pm (UTC)
They are so easy. I'll give you the recipe

Preheat oven to 450

Butter and use a tsp of olive oil to grease a pie tin (I like glass)

Peel and slice thin two lbs of potatoes

divide your piles into four, overlap the slices of 1/4 on the bottom of the pie pan, sprinkle with some salt, pepper, parmesan cheese, 1 tsp olive oil. Repeat for the next three layers. Top with cheese and olive oil and I like to sprinkle paprika for extra color. Grease another pie tin and put in on top upside down, sort of making a little mini oven and bake for about 50 minutes. My family loves them.
silverdee
Dec. 9th, 2005 08:15 am (UTC)
Thanks for the recipe! This is yummy and easy.
beccak1961
Dec. 9th, 2005 08:59 am (UTC)
It really is.. I have a v slicer too so I can slice the potatoes in no time.
aromenis
Dec. 9th, 2005 12:12 pm (UTC)
oooh that sounds delish!
*copies recipe* :D
beccak1961
Dec. 9th, 2005 12:31 pm (UTC)
It is good, and super easy. lol. enjoy.
surrealkitten
Dec. 8th, 2005 05:40 pm (UTC)
how much did the cave-aged gruyere cost and what do you think of restaurants that serve different species of pig for different dishes?
silverdee
Dec. 8th, 2005 05:48 pm (UTC)
I had to ask Juannie the price - $12.99 a pound but he got less than half a pound for his recipe.

I try not to eat much pork anymore because I had a friend with a pot-bellied pig. His name was Ike. He was an excellent and intelligent pet. And the restaurant thing seems gimmicky and just not necessary.
polarbee
Dec. 8th, 2005 05:55 pm (UTC)
That sounds delicious. I have such a weakness for really good French onion soup.
I recently discovered extra aged gouda cheese. I always thought gouda was a bit tame, but the aged stuff? Heaven! I put it into mashed potatoes made with Yukon gold.
silverdee
Dec. 8th, 2005 06:05 pm (UTC)
I love gouda! I am especially partial to aged smoked gouda. And I will have suggest the gouda mashed potatoes to Juannie.
weelisa
Dec. 8th, 2005 07:29 pm (UTC)
I'm going to find that cave and when I do I'm going to keep other people away with a big stick...
silverdee
Dec. 9th, 2005 08:17 am (UTC)
I would love to be the person who gets to visit the Gruyere in the caves and taste tests it!
( 13 comments — Leave a comment )

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