Some nights, you just throw together what's in the frig and get lucky ... not without inspiration, however, tonight from Sweden's Anne's Food, who from this distance seems a natural-born culinary magician.The potato-apple combination went over big: the cream-cider combination as well. This is a concept definitely worth developing.
I tried a new mandoline tonight: $29.95 worth of worthlessness. The hand grip wouldn't grip either the potato or the apple. It wouldn't slice the potato. It did an okay job on the apple but so do my two hands and a sharp knife, on both apples and potatoes.
FROM THE ARCHIVES Check out all the great vegetable casserole recipes (what we Minnesotans grow up calling 'hot dishes') in the Recipe Box
A YEAR AGO Ugly but delicious, a clean-out-the-frig vegetable puree.
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SCALLOPED POTATO & APPLE
1 -2 potatoes, skins on, cut thin
1 apple, skin on, quartered and cut thin
Chopped green onion
1 tablespoon maple syrup
1 tablespoon Dijon mustard
About 1/2 cup half & half (don't use fat-free, it won't thicken)
About 1/2 cup apple cider
Salt & pepper to taste
Preheat oven to 400F. Grease a baking dish. Build a layer of potato. Top with apple, then green onion. Mix the remaining ingredients, gently pour over the potato-apple mixture (it needs to cover the potato and start to cover, but need not completely cover, the apple). Bake for about 45 minutes or until hot and bubbly.
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007
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