Sunday, July 19, 2009
Pork Chops on the Grill
Nice thick pork chops rubbed with fresh garlic (Tip: Rub a peeled garlic clove on a microplane to make a paste), salt, pepper and a little cayenne pepper. My favourite kind of meal. One that I can have ready in less than an hour after getting home from work.
I also made a potato gratin and steamed broccoli to serve with it.
Home Cookin Chapter: Recipes From Thibeault's Table
I don't usually follow a recipe when making a Potato Gratin. Use the following as a guideline and adjust everything to your own taste.
For a rich dish, use butter and whipping cream.
3 to 5 Russet Potatoes (or more depending on number of servings required)
1 garlic clove
1 teaspoon fresh thyme (optional)
cream or milk
Salt and pepper
Gruyère cheese as well as cheddars and blue cheeses can be added for a different taste all together.
Rub cut garlic clove over the surface of a gratin or casserole dish. Butter.
Slice potatoes and place in pot and add enough cream/milk to almost cover. Add the garlic clove, thyme, salt and pepper. Bring to a boil and simmer for a few minutes, stirring often so the potatoes do not stick. When the potatoes have released some of their starch and thickend the liquid,remove the garlic clove, add 1 to 2 tablespoons butter and some grated parmesan cheese. Pour into prepared casserole dish, dot with butter and sprinkle with some more parmesan cheese.
Bake in a 375°F oven for 45 to 55 minutes or until potatoes are tender. Remove from oven and let sit for 10 minutes before serving.
Another way to make a potato Gratin is to saute some thinnly sliced onions in olive oil or butter until golden, add some thyme, and some chicken broth. Add the potatoes, salt and pepper and bring to a boil. Pour into a buttered casserole dish sprinkle with some parmesan cheese
and bake until cooked.