Back in February I confessed to my recipe obsession. I wrote about my mounds of recipes written by me or by others. I am truly obsessed with creating the perfect bite of food. I think not only does it come from my mother, who also was recipe obsessed, but from having an eating disorder when I was younger. Now that I allow myself to eat, I want the food to be a taste sensation. I don’t look at foodstuff as substance, but more like a painter’s palette. How I take a variety of different ingredients to create a savory memorable impression.
I do create my own recipes, adapt others, and, on occasion, leave a chef’s recipe alone. Sometimes, a recipe is so good; you just don’t want to mess around with them. I have quite a few recipes that I keep the same. They are stained, yellowed, and sometimes pristine because they are in plastic sleeves, but they are not altered.
I thought since I review restaurants, I would start reviewing some recipes. I know I like to read reviews on recipes, but I always keep in mind that these are just opinions of the writer. With that said, my reviews are only my opinions. Gleam from them what you will with a sense of adventure, and with a chef’s obsessed spirit.
I’m starting out with a side dish, scalloped potato gratin from Tyler Florence, since this is what we ate last night. John really wanted scalloped potatoes. However, since I planned to make tenderloins, I felt this type of side would be too rich. I was wrong.
The herb-infused cream was not overwhelmingly cloying the potatoes. The sauce had just the right amount of cream to potato ratio. I liked the dusting of the potatoes in the bowl, as it makes sure you have plenty of cheese throughout the dish.
I let the herbs sit in the cream while I sliced the potatoes. This allowed them to steep for a better infusion. I did read reviews on this recipe, and in regards to time, I can’t say if the potatoes needed longer in the oven. As after searing my tenderloins, I placed them in the oven with the potatoes close to the 40-minute mark. This made the time of the potatoes about 50-minutes. My thought on the timing issue may be on the layering. I put my potatoes in a 9 x 13 pan. Since I made my layers thin, this might account for the potatoes being cooked when they came out of the oven.
We all loved the potatoes. It was a perfect side dish. It wasn’t too heavy and the ratio of cream, cheese, and potatoes were perfect. Plus, the flavor wasn’t so intense that it took away from the main portion of the meal, which was the tenderloin. I will definitely make the scalloped potatoes gratin by Tyler Florence again.