Sunday, September 28, 2008
Seafood stew and Rainbow potato gratin
I have been cooking several dishes on Saturdays and Sundays to have healthy lunches and quick re-heats for dinners during our busy week. This week's menu will include seafood stew, which I had for lunch today (onion, garlic, cumin, smoked paprika, seafood seasoning blend, carrots, celery, orange pepper, 4 kinds of heirloom tomatoes, crab and mussels, with some quark to top it off), and rainbow potato gratin (the heirloom spuds pictured yesterday, sliced thinly and layered with carmelized onions, milk, seasonings and quark and baked all afternoon).
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1 comment:
Those dishes look delicious. I enjoyed your potatos and used some of them in a potato mushroom soup. Yum:)
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