I am so happy that you have landed in my little corner of cyberspace. If you join me here, you will, hopefully, get to know a little about me. You will read my thoughts, my hopes and dreams, and see some of my favorite things. I hope you will visit often. I will try to update it regularly and hopefully you will see an improvement in the blog along the way. Thank you for stopping in to see me as I travel on this journey called "life"!
Thursday, September 8, 2011
THE POTATO HAM GALETTE WAS UPSTAGED...
by the one that I made tonight.
The potato and ham galette that I shared with you last night was delicious. It was warm and comforting and oh so tasty. David loved it. I loved it. But....
You knew that was coming, right?
I warned you at the end of the post last night that I was thinking about how I would change it up the next time that I made it. The thinking about it didn't end at bedtime. Oh no. Apparently I dreamed about it all night because when I woke up this morning, I was still thinking about it. In fact, I thought about it all day.
The first thing that I wanted to change was the sauce. The sauce last night was thin. I wanted a thick and creamy sauce. I, also, wanted some spice and by spice, I mean heat. You know how we are around here.
Thankfully, David had gone into a potato slicing frenzy last night and had sliced way too many potatoes for last night's galette. I had leftovers that begged to be used. So I sautéed some chopped bacon, reserving a tablespoon of the drippings. To those drippings, I sautéed chopped shallots, garlic and a jalapeño, which was not spicy at all, by the way. You just never know with peppers. Once they were browned nicely, I added a tablespoon of flour, and made a light golden roux. Wine would have been my liquid of choice to add next but I didn't have any so I added some water first and stirred to make a gravy. I reduced the heat to low and added a cup of half and half, 3 ounces of goat cheese, a tablespoon of chopped fresh rosemary, a teaspoon of nutmeg, salt, pepper and because the jalapeno wasn't hot, I added some cayenne. That did the trick.
Let the layering begin....
...sauce, potatoes, bacon, grated sharp and romano cheese and repeat. I ended it with sauce and topped the whole thing with grated cheese. I covered it loosely with foil, popped into a 425 degree oven for an hour, uncovered it and popped it back into the oven for an additional 15 minutes to get toasty.
Tonight, I can rest.
This was the dish I had dreamed about.
Have a great weekend and thanks so much for stopping by!