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)
Sauce:
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
butter
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.
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)
Sauce:
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
butter
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.
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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