Rolling the dice

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For Christmas, I got the most fun game… “Foodie Dice.”  Imagine Chopped or Iron Chef, but in your own kitchen, and the dice provides the “mystery” ingredients.  It’s been so fun to see what Foodie luck brings my way.  So here are a couple of my recent rolls:

  • Chicken, Bacon, Cabbage, Polenta, Rosemary, Roast/Bake
    • Result: Roasted Chicken with Wilted Cabbage & Bacon over Polenta

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  • Beef, Basil, Garlic, Potato, Grill, Spinach, Broccoli
    • Result: Grilled Rib Eye with Basil Chimichurri over Potato & Spinach Gratin with Roasted Broccoli

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  •  Pasta, Zucchini, Rosemary, Beef, Garlic, Braise
    • Result: Beef Ragu over Fresh Pasta with Stuffed Patty Pan Squash

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So which was the luckiest roll?  It had to be #2 and the Potato & Spinach Gratin.

Potato & Spinach Gratin

  • img_79301 russet potato, sliced thinly on a mandolin
  • 3 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 bunch spinach, washed & chopped
  • 1/4 tsp nutmeg
  • 1 1/2 c gruyere cheese, grated
  • Salt & pepper

Preheat oven to 375 degrees.  In a sauté pan over medium heat, add 1 Tbsp olive oil and garlic, and allow the garlic to come to a simmer.  Add the spinach and nutmeg, and a pinch of salt & pepper, and sauté until wilted, about 1-2 minutes.  Remove from heat and set aside.  In a greased loaf pan,  add a thin layer of potatoes to the bottom of the pan.  Sprinkle the potatoes with salt & pepper, then add 1/3 of the spinach on top of the potatoes.  Then add 1/4 of the cheese.  Repeat to make 3 layers, and top the final layer with potatoes and cheese.  Drizzle 2 Tbsp olive oil over the top.  Bake for 35 minutes until the top potato layer is brown and crispy.

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