Faux Scalloped Potatoes with Mushrooms take center stage on the supper table this evening.
Day 10 of our new regime, and here comes culinary revelation #3 for our Cold Turkey Cookbook, Faux Scalloped Potatoes with Mushrooms. We had had in mind a boneless chicken breast and began with chopped garlic, leek and mushrooms simmering in fat-free chicken broth and a little water. We pared and thinly sliced a couple of Yukon Gold potatoes and put those in too, covered the pan and thought some more about chicken. After 5 or 10 minutes we lifted the cover to see how things were going, and joy to behold! A distinct family resemblance, all aglaze, to our favorite cream-and-butter-laden Scalloped Fennel and Potatoes (photo below). The broth had become syrupy as it reduced. With faux scalloped potatoes like these, who needs chicken? But not to worry that we aren't getting enough protein. We just happened to have a few bits of bacon left over from Sunday breakfast and crumbled those into the garden salad. On the side we served leftover Broccoli Puree with Corn with -- what else? -- a garnish of apple-strawberry mix. We've gotta think of some other compote combos. How about blueberries? asks Tuck. Yes!
Is it just us, or does the image of our Faux Scalloped Potatoes above remind you of The Birth of Venus by William-Adolphe Bouguereau (1879 Oil on canvas, Musee d'Orsay, Paris)?
How did the taste and texture and mouth feel of the faux version compare to the real thing? Two thumbs up. Comparable not only to scalloped but also to our own superb potato salad in terms of dining pleasure and sticking to the ribs. We love to think of how many calories we're missing.