The new stove is officially broken in. I decided to go all out and make a real meal on/in it. I knew I was going to make talapia and asparagus, but couldn’t figure out what else to make. I didn’t have enough potatoes to mash them, I had some leftover mushrooms, but wasn’t sure what to do. It was then that I found a recipe for a potato/mushroom gratin…ding, ding, ding, we have a winner. I will post the recipe as found though I made some changes to accomodate my ingredients.
3 tbls of butter
1/2 pound of shitake or portabello mushrooms sliced thickly (I had portabello)
2 cloves of garlic minced
1/4 cup of chopped fresh parsley (I did not have this so omited it – seemed fine to me)
5 large waxy white potatoes, brown, or red (I had red) unpeeled, boiled in salted water until tender, drained and thickly sliced
1 cup of chicken stock (I used veggie stock, its what I prefer)
1/3 cup of parmesan cheese
Preheat oven to 350 degrees. Generously butter a medium size gratin dish. Melt 2 tbls of butter in skillet – add mushrooms, saute until golden brown – add garlic and parsley (if you have it). Saute for 2 minutes – remove from heat and set aside. Arrange half the potatoes in one layer inthe prepared dish – layer mushrooms on top. Season with salt and pepper. Arrange remaining potatoes on top. Dot with butter and pour in stock. Sprinkle with cheese. (I had a mixture of ricotta and parmesan left over from the stuffed zucchini the other day so I threw that in too). Bake until dish is bubbling and golden brown approx. 30-45min.
For the talapia I made a paste from two fresh garlic cloves, salt and olive oil (about a tsp.) I rubbed it on the fillets and let them sit for about an hour. I then dredged them in a beaten egg and breaded with seasoned bread crumbs. I baked the fillets on a cookie sheet for about 15 minutes (I just put it in the oven about 15 minutes before the gratin was done). To top it off I sauted asparagus with olive oil, garlic, and balsamic vinegar. The end result was very tasty indeed.