January 7, 2018 Lunch – PPI Seafood Soup, Dinner – New Recipe - Roast Beef, Potato, Onion, and Raclette cheese casserole

January 7, 2018 Lunch – PPI Seafood Soup,  Dinner – New Recipe - Roast Beef, Potato, Onion, and Raclette cheese casserole

We ate slices of Gravad Lax for breakfast.  Mine garnished ½ of a toasted poppy seed bagel smeared with cream cheese and garnished with slices of onion and capers.  Suzette ate hers on stalks of celery smeared with cream cheese. She drank a Bloody Mary and I drank Clamato juice with the juice of a Mexican lime squeezed into it.

We went shopping at Home Depot and Costco a little after 11:00 and returned home a little after 1:00.  We heated the PPI seafood soup made from the PPI cream of vegetable soup made from the roasted root vegetables for Christmas Eve.  Suzette made croutons by toasting and slicing slices of baguette. The soup was really delicious.

After lunch I ate the last of the blueberry Clafoutis, cream anglais, and chocolate dessert.

Then around 4:30 I started cooking dinner.  I had bought a wedge of Raclette cheese at Trader Joe’s with a view to making Potatoes Savoyard, but when Suzette brought in the beef broth from the garage, it was spoiled.  So we decided to make a kind of Savoyard potato casserole that resembled the Swedish dish Pyttipanna, except I did not fry bacon to start the dish.

Here is the recipe in Swedish and English:

Du behöver
800 g (8–10 st) kokt potatis. Cooked potatoes
2 gula lökar. Yellow onions
150 g rökt fläsk. Roasted beef
150 g skinka. Bacon
150 g korv. Sausage
3–4 msk smör till stekning. Butter
salt och nymalen peppar. Salt and pepper
“
(3 dl vispgrädde + 1 krm mejram till stuvning)

Servering:
4 ägg. Eggs
inlagda rödbetor. Pickled red beets

Rather than sauté the ingredients as in  Pyttipanna, I constructed a casserole in our ceramic baking  dish following Julia Child’s recipe for potatoes Savoyard in Mastering the Art of French Cooking, except I did not cook the potatoes as both recipes instructed.

Instead, I rubbed the bottom of the ceramic baking dish with a cloves of garlic.  Then I sliced red potatoes and lay a layer of potatoes into the dish,  then a layer of sliced roast beef, then a layer of sliced onion, then a layer of Raclette cheese, then another layer of potatoes, and then more roast beef and finally more slices of racalette cheese.

Suzette made beef broth by mixing beef concentrate with hot water and filled the ceramic dish until the liquid just touched the top layer of potatoes.

We placed the casserole in a 350 degree pre-heated oven and baked the casserole 1 hour and twenty minutes until everything seemed to have blended and cooked.

Suzette served the dish with pickled beets, which is what the Swedish serve with Pyttipanna.

I loved the dish.

I opened a bottle of 2010 Wellington Winery’s Morhardt Ridge Cabernet Sauvignon, which is my favorite Cab.

We enjoyed this new dish made possible from the PPI roast beef.

Bon Appetit