4-4: Scalloped Parsley Potatoes is the third of my recent 3-recipes-at-1-time attempt–the others being 4-2: Green Beans with Hazelnut Butter and 7-55: Sunday Pork Stew.
I think I’ve made these before, despite the lack of notations. These were really easy and pretty good–very mild yet still flavorful.
This recipe, 4-2: Green Beans with Hazelnut Butter along with 7-55: Sunday Pork Stew and 4-4: Scalloped Parsley Potatoes were my first attempt at trying to do 3 of these entry recipes at once. It ended up being harder to do than I thought.
One I’ve made before, about 6 years ago along with 6-40: Peppercorn Chicken Breasts and some other ones. I really like this technique/flavor profile–I use it a lot, even when I’m not documenting it for the Internet.
First of all, ANY mention of 3-8: Gazpacho must immediately be followed with a reference to this episode of the Simpsons.
“It’s tomato soup served ICE cold!”
Yes, Lisa. Yes it is. 🍅
It was the end of summer and we had a ton of tomatoes. It’s a winning combination. 🏆
Another bit of real life distractions, but I refuse to let this die. Back to it, with an interesting dish: 11-16: Indian Fried Fish. 🐟
Um, okay. “Indian” is being used liberally here, as far as I can tell. It was an okay dish, but didn’t exactly conjure up images of India. This seems more like West Indies/Caribbean “Indian” than India “Indian”.
Okay. This one sounds weird. It looks weird too. But you know what? It actually worked out okay. I had some green beans from the CSA box that desperately needed to be used, so here’s what we did with them.
Pork chops + tomatoes + green beans + sliced cheese sounds odd. Book 1, Group 2 (Main Courses), Subgroup 7 (Pork) gives us 7-2: Pork Chops with Tomatoes. I had pasta and salad ready on the stand-by in case this went south, but luckily I didn’t need them.
Fennel has been a challenge ever since we started receiving CSA boxes a year or two ago. I really never cooked with it before and even now, finding recipes to use with it (that I’ll eat) is difficult.
If you’ve never had fennel, it tastes like black licorice. You eat the bulb part, and usually cut off the stalks & feathery parts. I usually save those parts and put them in when I make chicken stock.
We ended up with two very large fennel bulbs, and so I decided to make 4-13: Fennel au Gratin, because you can’t go wrong when you cover things in cheese.
We paired this with some English cheddar tortilla/gluten-free something-or-other chips as well as put it on top of some veggie patties–both were pretty good. It worked well as a dip–it might be too cheesy as a side dish, unless you added more fennel.