Tuesday, April 22, 2014

Tuesday Cooking For Two

I'm trying something new Tuesday Cooking for Two.  I have always been the type of cook that cooks for an army.  At Thanksgiving and Christmas if I have 12 people over there was enough food for 30.  No one was going home hungry that was my motto.

Now that we have an empty nest I am trying to scale down some recipes and it is not easy.  Even though this is Tuesday Cooking for Two this recipe for Scalloped Potatoes is enough for 4 people or two nights of scalloped potatoes.  Don't get me wrong I love leftovers.  When I make chili, enchiladas, soup just to name a few dishes that I make in large quantities,  I make enough to freeze or have for the next 4 days.

This will be a learning experience for me and that is why I am only doing this once a week.

Scalloped Potatoes with Smoked Pork Chops and Peas

2 thick cut smoked pork chops, diced
1/2 onion, diced
1 tablespoon olive oil
1 teaspoon fresh sage, minced
1 1/4 cup frozen peas
1/4 cup white wine or pale beer (I used beer)

2 russet potatoes, sliced thin (1/8 inch)


2 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream
1 cup milk
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
few splashes tabasco (optional)
3/4 cup shredded cheddar cheese (white or orange)
3/4 cup shredded asiago cheese

shredded cheese

Preheat oven to 375 degrees.  Butter single serve dishes and set aside.  Heat olive oil in a skillet add diced pork chops, diced onions and sage, cook on medium heat until meat is slightly browned.  Add 1/4 cup of white wine or pale beer to deglaze pan, turn off heat and add peas.

In a medium sauce pan melt butter and add flour, cook stirring for 3 minutes.  Add cream, milk, salt, pepper and tabasco, whisking until it has started to thicken.  Add cheese a small amount at a time until it is incorporated.  Line baking dishes with first layer of thin cut potatoes, add some of the pork chop mixture, top with a layer of the sauce and repeat with potatoes, meat and sauce and another layers of potatoes and sauce.  Sprinkle with cheddar cheese or asiago or a combination of the two.  Bake in the oven for 1 1/2 hours. Serve with a side salad.

1 comment:

  1. I have had to try very, very hard to tone down the cooking. It has saved us a lot of money. I always cooked extra for relatives or friends - when Bryan lived with us - he ate like an army. This looks wonderful!


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