Tormented Kitchen

Recently, Mom brought me a couple bags of potatoes from her garden. I was quite pleased to get her potatoes since my potatoes failed thanks to bugs.  Darn it for trying to figure out organic gardening. So what do you make with lots of potatoes? A while ago, I was looking up French potato casserole recipes, like potatoes dauphinoise and potatoes a la boulangere. They are very similar in technique. Both require peeled, thinly sliced potatoes baked in a dish with some liquid.  Dauphinoise uses cream or milk, while boulangere uses stock or broth. Now let me remind you, food does not turn out perfectly for me every time. I wish it did! This was tasty, but a bit soupier than I wanted. I managed to use onions from my garden and they were so good! I added bacon because everyone loves bacon and it really compliments potatoes in general. Ingredients about 4 pounds of potatoes, I used Mom's red potatoes 4 slices of thick bacon, sliced into lardons 1 large onion, sliced 1...

Justin gave me a whole bunch of ingredients today for Mystery Box Dinner #3. There is enough leftover from tonight's meal to have a decent dinner tomorrow, too. Today, I received fresh Brussels sprouts, green beans, beef top round steaks, pork ribs, corn tortillas, dill gherkin pickles, a chunk of banana squash, basmati rice, canned whole mild chiles, canned whole tomatillos, prosciutto, pancetta, fontina cheese, goat's milk cheese, pinto beans, and red kidney beans. I raided the fridge and pantry for vegetable oil, lemon, white wine vinegar, a habanero chili pepper, mayonnaise, lettuce, sour cream, salsa, chicken bouillon, a green apple, agave nectar, a peach, and herbs and spices.  I combined the tomatillos, half the can of mild chiles, lemon juice, vinegar, salt, and a tiny bit of the habanero chili to make salsa verde. The pinto beans got smashed with some diced mild green chili, oil, and spices to become refried beans. The basmati rice, combined with c...