Baked Potato with Cheese Sauce and Broccoli

One evening, while Baby was here, I made a simple supper of roasted chicken, baked potatoes, and steamed broccoli, (wocca) her favorite vegetable. Then I got the idea to make a cheese sauce for the broccoli because Baby also loves cheese (chee).  I served the cheese sauce over the baked potatoes for the grown ups, but I cooked some brown rice for Baby because she not a big fan of potatoes. 

Some people prick their potatoes before baking and also wrap them in foil. I don't do either of those things because it steams the potato rather than bakes it. Or perhaps I should call my potatoes "Roasted".  The method I use results in a potato with crispy, salty skin which is fluffy and tender inside.

For the cheese sauce, I started with a thin white sauce because I wanted the sauce to saturate the potato rather than sit on top of it. I also used a Vermont extra sharp white cheddar, which kept my cheese sauce white. I steamed a bunch of broccoli, which I had trimmed and cut into florets and mixed about half of it with the cheese sauce. The rest I used for garnish and also to serve plain for Baby. 

Scrub potatoes very well and inspect carefully for any discolorations, blemishes, or sprouts, and trim away as necessary.  Dry them thoroughly.  Coat the outside of each potato lightly with vegetable oil and place on a baking sheet.  Sprinkle with sea salt.  Bake in a preheated 400 degree oven for approximately 1 hour, until the skin is crispy and the potato is tender.  To serve, pierce the potato in a dotted line from end to end, with a fork.  Crack the potato open by pushing the ends toward the center.  Add toppings as desired.

Cheese Sauce

3 Tbsp. butter

2 Tbsp. flour

Salt and freshly ground black pepper to taste

1 1/2 cups milk

4 oz. freshly grated Vermont extra sharp cheddar cheese

In a small heavy saucepan over medium heat, melt butter. Stir in flour until completely incorporated and beginning to bubble.  Add salt and pepper to taste.  Add the milk and stir constantly with a wooden spoon until the sauce thickens slightly. Remove from heat, add the grated cheese, and stir until melted.

Breakfast for Baby - Cowboy Egg

 Baby stayed with us for a few days while Alice and her husband, who had been deployed to Iraq for a year, spent some romantic time together.  I think a good time was had by all.  I know I always love the time I get to spend with Baby.

We watched her favorite movie, Shrek, many, many times. The tunes are still playing in my head. We read a lot of books. She helped me wash dishes and do laundry.

For breakfast, I made her a Cowboy Egg. This dish is called many things. When I was a girl, Aunt Faye used to make them and called them Cowboy Eggs. I was so impressed, and in our family, that is what we still call them

Start by cutting a circle from the center of a slice of bread. Pictured is my Grandmother's biscuit cutter. I used it to put extra love into Baby's breakfast.

In a skillet, heat a tablespoon or so of butter over medium-low heat. Place the slice of bread in the skillet and crack the egg into the hole.  Cover pan and cook until the white is set and the bread is toasted on the bottom.  Flip over and cook to desired doneness. Also toast the circle of bread which was cut out.

For older children and adults who like dippy eggs, leave the yolk runny then use the toasted circle for dipping. I cooked the egg more because babies shouldn't eat undercooked eggs.  And as for the toasted circle, I smeared it with peanut butter which Baby enjoyed for "dessert" after she finished her egg. 

Can be simply cut into pieces easily handled by little toddler hands. 

Patty Melt

It was time for a burger; time for some Man Food. I made these for my husband, Pritchard Parker.

Patty Melt
1 Tbsp. olive oil
1 large sweet onion, sliced
1 pound ground chuck
Salt and freshly ground black pepper to taste
4 oz. sharp cheddar cheese, sliced
2 Tbsp. butter
4 whole wheat buns

Heat oil, in a cast iron skillet or other heavy frying pan, over medium-high heat until shimmering. Add onion slices. Cook and stir the onions until tender and caramelized. Remove onions from the skillet and set aside.

While the onions are cooking, gently pat the ground chuck into 4 patties, handling the meat as little as possible; salt and pepper to taste. Preheat oven to 350 degrees. Butter each bun and place on a baking sheet. Slice the cheese.

Toast the buns in the preheated oven until just beginning to brown.

Place the burger patties into the hot skillet and cook until well browned on the first side. Flip over and cook until almost done. Top with the reserved onions and with the cheese slices. Turn off heat and cover the skillet. Let the burgers rest and the cheese melt, in the residual heat,  for about 10 minutes.

Serve on the toasted buns with potato chips and a dill pickle.

Scalloped Tomatoes

I'm not sure where I got the idea to make scalloped tomatoes, but several years ago some vague memory starting bubbling up from my girlhood. I'm pretty sure my Mother didn't make it. Maybe it was my Southern Grandmother, or one of the Aunties? Or maybe I had it at a friend's house, or maybe at school--we had delicious, scratch made school lunches. 

At the time, I couldn't find a recipe so decided to wing it. We loved it and I have made it many times. It makes a great addition to a vegetable plate, goes very well with eggs, or along side pinto beans. I have also served it with salmon patties and with mac and cheese.

Scalloped tomatoes can be made with fresh tomatoes in season or with canned in the winter, and makes good use of stale bread. Any bread will do, whole wheat, white, biscuits, baguette, rolls, or any combination thereof. Also the recipe is very flexible when it comes to add-ins. Use sauteed onions if you wish.  Add herbs of your choice, bacon, and/or cheese if desired.

Scalloped Tomatoes

3 cups stale bread, cubed, torn, or crumbled

4 Tbsp.(or more) melted butter

1 (28 oz.) can chopped tomatoes, with juice

3 - 4 Tbsp. brown sugar

Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees and butter 1 1/2 quart baking dish. Place bread into prepared dish, top with tomatoes, then brown sugar, and finally pour over the melted butter.  Salt and pepper to taste. Bake for 30 - 35 minutes.

Baby Reading

I'm not the only one in the family who loves to read. Baby does too, and here she is reading her favorite book. 

Baby's Daddy just got home Sunday morning from a year long deployment to Iraq.  Alice, Baby, and BabyDaddy, are now spending time together, as they should. But I miss my Baby. When I start missing her, I look at pictures of her.