Boiling the potato slices does make an extra step, but it does accomplish a couple of things.Keep the slice thickness the same between the potatoes and pears and keep in mind that if your slices are thicker, the dish may take longer to cook through. That said, you can certainly just us a sharp knife to thinly slice the potatoes and pears. A mandolin makes short work of this dish and I would recommend, for best results, as well.I do not recommend milk of any variety here. If you have no option but to use a lighter cream, I would stir a teaspoon of cornstarch into it before pouring onto the potatoes, to aid with the thickening. I highly recommend heavy cream, both for the richness it brings, but also to ensure your sauce has a nice consistency. I think a decent substitute is Emmental or Jarlsberg, which may be less pricey, but would deliver the same nutty flavour. Gruyere - yes, Gruyere is expensive, but it is so worth it :) You only need a small amount for this gratin, so I do recommend using Gruyere, if you can. You could use other pears, as long as they are firm enough to slice thinly. Bosc pears are often my first choice, as they tend to stay nice and firm, even when ripe. Pear - start with Bosc pear that is ripe, but still firm (firm enough to run through a mandolin or to slice thinly). Potatoes - start this gratin with yellow-fleshed potatoes, such as Yukon Gold. I love this delicious potato gratin next to simple grilled or roasted meat, sausage or poultry. It's a sweeter, fruity note, but not one that shouts at you. And oh my, it was a flavour revelation! It's the sort of flavour that you wouldn't know what it was, if you didn't know what it was. I first experienced pears with potatoes in this pear potato mash. That said, if you want to try something just a little different (but equally delicious), try adding some pear to your gratin! The delicious combination of cream, potatoes and Gruyere that makes a "gratin" is pretty much potato perfection, in my opinion. Why you'll love this potato gratin recipe A fully functional, 14-day demo is available for download.Thinly sliced potatoes, cream, Gruyere and a little pear! Yes, this potato gratin is a perfect potato side dish for many meals and is deliciously different. Pear Note costs US$39.99 version 1.4 is a free update for registered users. You'll also need a microphone (if recording audio) and an iSight (if recording video). It's Universal Binary so runs natively on both PowerPC and Intel Macs. Pear Notes requires Mac OS X 10.5 or higher. Pear Note finds notes transparently so they don't have to go looking. There's also no need to manually sort notes into folders or categories. Users simply bring up search and start typing, and the note they're looking for will pop right up. With Pear Note, there's no need to manually organize notes to find them, according to the folks at Useful Fruit. They can play back an entire recording to recreate a meeting, or jump straight to the point in the audio they care most about. Since keystrokes and slide changes are kept on this timeline, users can find what was being said during typing or a particular slide. Pear Note records audio, video, and what the user does, including typing notes and changing slides, on a timeline. By recording all activity, the software keeps track of what's going on while taking notes as well as what the user has to say about it. At its core, Pear Note integrates audio, video, and slides with traditional text notes. Version 1.4 also includes many other improvements such as the ability to search in slides, export to RTFD files, and several interface and reliability enhancements. The upgrade adds support for including images within notes, providing a way for users to add figures, charts, photographs, or anything else that can be represented in an image to their notes. Useful Fruit Software has released Pear Note 1.4 ( ), an update of the note-taking utility for Mac OS X. Educational Institution and Student Discounts.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |