Just unbelievably beautiful.
Posted on 05/01/2025 6:15:12 AM PDT by Diana in Wisconsin
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Diana, What would be wrong would be to try and remake Tennessee onions into Wisconsin onions by adding a 1/2” layer of crushed potato chips to the finished product! :O
Liz! Your TN onions, great looking comfort food!
It should be Wisconsin Cheese, in honor of Diane? Yes??
Yes, you can experiment w/ the cheeses....Wi cheese would do nicely.
Just unbelievably beautiful.
A Southern mint julep. What could possibly go wrong?
.......remake Tennessee onions into Wisconsin onions by adding
a 1/2” layer of crushed potato chips to the finished product........
Might be good...could also try garden veggie chips,
baked sweet potato chips, or kale chips.
Potato Gratin Stacks / made in Muffin Tins
Potatoes, cream, cheese, garlic and butter; great as a side, OR party finger food.
Ing 2.4 lb starchy large long potatoes 2 tbl butter 2 minced gar/cl, 1/2 c h/cream, 1 tsp fresh thyme leaves (or 3/4 tsp dried) 12 gruyere slices to fit muffin tin 3/4 c gruyere (or other melting cheese), shredded
Instructions Melt butter on med; lightly brush muffin tins. (rest butter is for sauce) Cream sauce: Into butter, add garlic; 20 sec. Add h/cream, salt. Simmer 30 sec, then hold offheat; keep warm.
Peel potatoes. Trim base flat. Then cut cylinders to fit muffin tin; get 1/10" slices using mandolin or sharp knife. Place slices into tin halfway up sides; make neat stacks. Drizzle each w/ 1 tsp cream mixture – use 1/2 mixture.
Top w/ cheese slice then more potato slices so the height is about 1/3" above rim (they sink once baked). Drizzle w/ rest cream; sprinkle w/ thyme (reserve some thyme for topping). Bake 350 deg 40 min loosely foiled; potato is cooked through. Test w/ sharp knife tip. Remove from oven, sprinkle with shredded cheese; bake sans foil 10 min til golden. Sprinkle w/ thyme. Set 5 min then plate. Use tablespoon to scoop them out.
Recipe Notes: use starchy potatoes; they breakdown when cooked, get nice and fluffy inside. The layers won’t stick w/ waxy potatoes. Get long large ones that cut into cylinders. Any melting cheese works, though gruyere's flavor and melting qualities are best. Swiss is a close second, followed by Colby and Monterey Jack, then cheddar; no mozzarella because it doesn’t have much flavor.
Make-ahead. Bake, then freeze (defrost before reheating) or refrigerate; heat thru reheat 350F 10 min.
The rose bower yes, the cake not so much. We were in a step down bower of wisteria once in Puerto Rico and I have seen some heavenly pics of them online. That would be my favorite.
“Think of a gardener’s death at High Summer, fair weather, friends and in a flower garden.”
That’s every episode of, ‘Rosemary & Thyme.’ ;)
I’ve never heard of baking onions like that before.
I’m old enough to remember when my folks would go crazy for Vidalia onions from Georgia, in season.
Now? I can get them at the Piggly Wiggly any week of the year. And really, what fun is THAT? ;)
“...by adding a 1/2” layer of crushed potato chips to the finished product!”
Wisconsin is second only in potato production to Idaho - and some years we even beat Idaho!
Any potato chip you’re snacking on is more than likely made from a Wisconsin potato.
So, that would up the ‘Wisconsin’ in the recipe, for sure. :)
I like those Potato Stacks, too! I found a nice Mandolin at the Thrift Shop a while back. Now I have a reason to use it!
I like those Potato Stacks, too! I found a nice Mandolin at
the Thrift Shop a while back. Now I have a reason to use it!
Wi potatoes, Wi cheese ...a Wi mandolin...and my recipe.
I’ve never heard of baking onions like that before......my folks went crazy for Vidalias from Georgia,
in season. Now? I can get them at the Piggly Wiggly anytime. And really, what fun is THAT? ;)
You could also use Walla walla, Maui, or Texas 1015 sweet onions.
Pete!
Please remember your gloves!
-
I’ve been stabbed numerous times thinking I could clip roses without gloves - the main weed variety I have is stinging nettle!! I have to be very careful around them, I’ve been stung before, including on the legs.
I pulled up a few weeds in the front yard to toss into the green bin, on Friday - not stinging nettles - without gloves on. Came into the house and my hands were red and swollen and I had a red itchy rash on the back of one of my hands - have no idea what it was from but kicked myself for not wearing gloves. Luckily, I had some cortisone cream and that took care of the problem.
#1 Marine Daughter came over and we set up some temporary electric fencing so we can manage the horses' pasture grass a little better. After that we hung a 16' pipe gate that's been leaned up against the arena fence for way too long.
I made a lap around the pond dam with loppers, saw, and Tordon RTU - cut/treated all of the woody sprouts/blackberries/etc. that didn't need to be there.
Yesterday I got the tractors out and did some work in the new garden patch. Hauled some more soil in from my stockpile to level out some spots that had settled a bit, then ran over the whole thing with the tiller. I set the last ten asparagus crowns and covered those. Most of the 40 that I planted a couple weeks ago have sprouted. I added a couple or three inches of compost on top of those.
I moved the tomato plants from the greenhouse to the garden Friday evening and was able to get four of them in the ground yesterday. I tied a couple cut-off cattle panels to the perimeter fence to serve as a trellis and stuck some pole bean seeds in the dirt along that. Still have a dozen tomato plants, a dozen peppers, and eight eggplant that need to go in the ground. I hope to get a good bit of that done after I'm released from salt mine detail this afternoon.
Mrs. Augie planted this clematis three or four years ago. It didn't do much for the first few years but this spring it decided the time was right to put on a proper display. I'll need to replace the trellis it's growing on with a larger one after it goes dormant this fall.
I found this cluster of coral mushroom a couple weeks ago while I was in the woods looking for morels. Corals are safe for human consumption and quite delicious, but they're so doggone fragile that it's almost impossible to get home with them intact. So I always leave them alone to do their wild mushroom thing.
Outrage at Kamala’s trip to ritzy Polo Bar flanked
by tax-funded cops after trashing Trump on economy
Polo Bar Menu-—A Ralph Lauren NY Restaurant-—dinner $150 per person
Starters
Oysters* Choice of Kumamoto or Montauk Pearls
1/2 Dozen $24.00
Shrimp Cocktail
with Bombay Cocktail Sauce
$25.00
Crudités
Fresh Vegetables with Homemade Ranch
$17.00
Pigs In a Blanket
with Spicy Mustard
$14.00
The Polo Bar Crab Cake
Thinly Crusted & Served with Mustard Bell Pepper Sauce
$22.00
Tuna Tartare*
Avocado, Mustard Greens & Crispy Shallots with Soy Ginger Dressing
$22.00
Crispy Calamari & Zucchini
Pickled Jalapeño Tartar Sauce & Roasted Tomato Sauce
$20.00
Caviar & Fingerling Potatoes*
1 ounce Golden Osetra with Crème Fraîche
Soups & Salads
Gazpacho
Tomatoes, Bell Peppers, Onion, Watermelon & Cucumber
$15.00
Watermelon Salad
Heirloom Cherry Tomatoes, Onion, Mint, Jalapeno & Feta with Vinaigrette
$16.00
Kale Salad
Freshly Grated Pecorino & Croutons
$16.00
Chopped Vegetable Salad
Cucumber, Tomatoes, Avocado, Asparagus, Green Beans, Hearts Of Palm, Radishes, Black Olives & Vermont Creamery Feta with Lemon Oregano Dressing
$15.00
The Polo Bar Salad
Greens, Avocado, Tomatoes, Cucumber & Shaved Radishes with Mustard Vinaigrette
$18.00
BLT Salad
Iceberg, Cherry Tomatoes, Grilled Berkshire Bacon & Oregon Blue Cheese with Herb Yogurt Dressing
$18.00
Grilled Lobster Salad
Arugula, Green Beans, Avocado, Fennel & Citrus Vinaigrette
$32.00
Summer House Salad
Heirloom Tomatoes, Red Onion, Spicy Arugula & Rogue River Blue Cheese with Sherry Vinaigrette
$18.00
Classics
Ralph’s Corned Beef Sandwich
Melted Swiss & Horseradish Coleslaw on Marble Rye
$24.00
Veal Milanese
Arugula, Fennel & Cherry Tomatoes
$42.00
Roasted Chicken
Mashed Potatoes, Traditional Au Jus & Roasted Garlic
$32.00
Chicken Paillard
Arugula, Heirloom Tomatoes, Fennel, Asparagus & Shaved Parmesan with Lemon Vinaigrette
$28.00
Loch Duart Wild Salmon
Romanesco, Sugar Snap Peas & Green Beans with Meyer Lemon Butter Sauce
$34.00
Dover Sole
Pan-Seared with Meyer Lemon Butter Sauce
$62.00
Golden Osetra Caviar
$87.00
Grilled Branzino
Heirloom Tomatoes, Shallots, Capers & Olives
$38.00
Bucatini, Garlic Pomodoro & Grilled Vegetables
Zucchini, Peppers, Pesto, Basil & Fresh Ricotta
$22.00
Grilled Fish of the Day
Choice of Romesco, Spicy Parsley-Garlic Sauce, Herb Vinaigrette or Roasted Tomato Sauce
$34.00
Steaks & Burgers
USDA Prime Angus. Choice of Peppercorn, Spicy Parsley, Garlic or Horseradish Cream Sauce
The Polo Bar Burger
Tomatoes, Lettuce, Onions, Pickles, Cheddar & Crispy Bacon with Hand-Cut Fries
$28.00
Prime Filet Mignon—Onion Rings
10 ounces $51.00
Bone-In Rib Eye—Hand-Cut Fries
22 ounces $66.00
Sides
Hand-Cut Fries
$11.00
Sautéed Garlic Spinach
$11.00
Sauteed Green Beans with Shallots
$11.00
Green Asparagus with Lemon Zest
$14.00
Roasted Hen-of-The-Woods Mushrooms
$16.00
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Lemon Tiramisu / a Southern recipe
Ing 8 oz ea mascarpone, cr/cheese, 3.4 oz pkg lemon instant pudding, 1 c whole milk, 1 1/2 tsp lemon extract, 2 Tb lemon zest, plus 2/3 c juiced 4 lge lemons, divided, 1/4 c sugar, 24 ladyfingers
Directions Beat mascarpone, cr/cheese, pudding w/ stand mixer paddle on med til fluffy, 2 min. Beat in milk, lemon extract on low to combine, a min. Increase to med-high; beat light, and fluffy, 2-3 min.
Micro lemon juice, sugar on HIGH 20 sec. Whisk/dissolve. Dip 8 ladyfingers in mixture; arrange single layer in 8" square dish. Spread w/ 1/3 pudding mixture, smooth w/ spatula. Repeat layering 2 times to yield 3 layers; use all ladyfingers and pudding mixture. Smooth top layer w/ spatula. Sprinkle evenly w/ lemon zest. Chill covered 2-24 hours before serving. Set at room temp 30 min before serving.
Heh, instead we went from warm and wet to cool and damp. :-(
More snakes in Indiana (esp. south of Indianapolis), eh?
I got out the Mandolin, and sliced them taters super-thin! Still have all my knuckles, too! ;)
Instead of making them in a muffin tin, I layered them, the sauce and some herbs of my choosing and S & P in a butter-greased casserole dish. Baked at 400 for 30 minutes, and now at a lower temp and took the lid off to brown the top. I used Red Norland potatoes, as I had them on hand. They don’t seem to be ‘sticking’ to one another; the layers are pronounced. I taste-tested. ;)
Supper tonight is a CHEATER deli Roasted Chicken, the Potatoes, Asparagus from the garden and glasses of cold, cold milk.
Life is good! :)
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