And this one came with a surprise...
So that was the start of this wonderful weekend for me. Since then, I have drank coffee, read magazines, surfed the net, blogged, and yes, cooked. I stumbled across a scalloped potato recipe while surfing epicurious.com. that looked promising, a green bean recipe from the Barefoot Contessa and that lead to Thanksgiving dinner number two. So, with the ipod a little too loud, singing along (a little too loud from what I hear) I decided you needed to know about these discoveries Dear Reader.
This isn't your usual comfort food casserole of scalloped potatoes. Yes, you bake it in a casserole but that is where the similarity ends, my friend. This dish has style, sophistication and dare I say it? Pizazz! A grown up taste from the herbs de provence and goat cheese. I hear you saying ewwww. Stop it. If you like sour cream, you will like goat cheese. Goat cheese has a nice tang to it, the same way sour cream does. Its creamy deliciousness in a cheesy log form. Trust me. Have I ever lead you astray?
Now about the green beans. Not just boring old steamed beans. Nope. These green beans sing. Imagine opera. Notes of citrus, garlic and parmesan cheese will serenade you. So fresh, so tasty. I paired these with a nice spiral honey ham and the sweet and sour mustard sauce recipe I shared with you before. A nice alternative to the usual turkey and also perfect for Sunday dinner.
Scalloped Potatoes with Goat Cheese & Herbes De Provence
Adapted from epicurious.com
1 1/2 cups whipping cream
1 1/2 cups chicken broth
1 cup dry white wine
1/2 cup shallots, minced
1 tbsp garlic, minced
4 tsp herbes de Provence*
3/4 tsp salt
1 10oz log fresh goat cheese, crumbled
4 lbs russet potatoes, peeled and thinly sliced
Adapted from Barefoot Contessa Foolproof
1 lb green beans, trimmed
2 tsp garlic, minced
1 tbsp lemon zest
3 tbsp fresh parsley, minced
3 tbsp parmesan, grated
2 1/2 tbsp olive oil
salt and pepper, to taste
Bring large pot of water to boil over medium-high heat. Add the green beans and blanch for 3 minutes. You want them still a bit crisp. Drain the beans and put into bowl of ice cold water to stop the cooking process and retain bright colour.
In a small bowl, mix the garlic, lemon zest, parsley, and parmesan and set aside.