Gratin Dauphinois

From The New Vegetarian, Colin Spencer, Elm Tree Books, 1987.

Colin Spencer states that if he were a condemned criminal this would be his last meal. While it’s high on my list of favourite dishes, I wouldn’t go so far as to make it my last one.

Potatoes were sliced finely on a mandolin and then soaked in cold water for a little over half an hour while the oven was turned on and heated up to 170ºC. The potatoes were now drained and dried and laid in a casserole dish. As each layer went in they were lightly salted, peppered and given a little grating of nutmeg. Cream was now poured in. I didn’t measure this as I hadn’t weighed the potatoes. It was a matter of going by looks. It came up almost to the top of the potatoes but not quite. Now butter was dotted over the top of the potatoes and the cassserole went into the oven to bake for about 2 hours, when it had become browned and crispy on the top.

This is such a richly amazing dish with simple ingredients cooked simply yet delivering an amazing result. One to indulge in on rare occasions for it’s packed with over-the-top no-nos.

Taste: ✔✔✔✔✔

Ease of cooking: ✔✔✔✔

Brussels Sprouts with Almonds

From The New Vegetarian, Colin Spencer, Elm Tree Books, 1986.

I know that not everyone loves Brussels sprouts but I am very fond of them. I am always on the lookout for recipes that feature them, especially as an accompaniment. This was a simple variation.

The sprouts were boiled until cooked, then tossed in a frying pan with melted butter, flaked almonds and seasoning. They were then stir-fried until they were ready.

The almonds together with the butter went well with this splendid green vegetable. They became a good accompaniment to mushroom vol-au-vents and kohlrabi.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔✔