Mardi Gras and Retirement!

I have hung up my knives and retired as a professional cook.  After decades out of the kitchen, I have really enjoyed my last couple of years back in the kitchen. I have worked in some great kitchens with some great people.  Running the kitchen at the Bay Area Rescue Mission was the highlight!  

My Retirement shift was a Mardi Gras meal at the Up and Under Pub in Richmond.  I made the best gumbo in my life. 

I am not putting myself out to pasture.  I have joined a remarkable group of brewers at High Water Brewery!

This blog will continue. 

Pommes de Terre Au Gratin

Pommes de Terre au Gratin

Here is a basic French country dish.  

2 lbs of waxy potatoes peeled and sliced to 1/8 "

Some stock

1/2 cup of grated Grayère

1/2 cup of whipping cream

2 eggs

Nutmeg to taste

Salt to taste 

Preheat your oven 

In a medium pan, boil the stock

When boiling.  Put the sliced potatoes in a pan and pour enough stick to cover the potatoes  cook until tender. About 25 min

Mix half the cheese with the eggs and cream. Mix well to make a custard at salt and the nutmeg 

Drain the potatoes. Add the custard and top with the remaining grated cheese. Bake for about 20 minutes. Until the top is golden brown. 

Serve right away. 

NOLACuisine.

Here is a link to a great New Orleans cooking blog.   The author is truly an historian of Creole and Cajun cuisine. 

http://www.nolacuisine.com/

He carefully researches his recipes, experiments and presents well laid out recipes. 

The accompanying photos are both helpful and entertaining. 

Bonne Année

SMay 2016 be a joyful, healthy New Year for you and your family! 

Andouille with Braised Cabbage

I have not posted in a month!  I started a jobs as a Culinary Instructor in Decrmber, so I am behind in my Blog work. 

Here is something a made the other day. Very simple. 

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