I made old-fashioned roast chicken last night, with scalloped
potatoes... since there was discussion on scalloped potatoes here
awhile ago, I decided to try the 'traditional' way and I precooked the
peeled potatoes and then made white sauce to pour over them. It came
out rather mushy/goopy (I overcooked the potatoes, oops!) but it
tasted pretty good. DH said he liked it better than my usual sour
cream/milk blend. I think it reminded him of his childhood. And there
was enough yummy-looking pan juice in the chicken pan that I took the
plunge and made gravy, and it worked! John said it was one of the
nicest dinners I've made him.

http://home-and-garden.webshots.com/...ome-and-garden
And the leftovers -
http://home-and-garden.webshots.com/...ome-and-garden

Kajikit wrote:
> I made old-fashioned roast chicken last night, with scalloped
> potatoes...



I made a pseudo-Chinese hot pepper chicken with jasmine rice.
It was very tasty. From memory:

Marinate 2-4 chicken breasts, cubed small, in
1/2 c. soy sauce (lower salt is fine)
1 tsp sugar
1/4 cup vermouth/white wine
1 minced garlic clove
fresh grated ginger

In a hot skillet with a thin layer of oil,
add (to season the oil)
2-3 minced garlic cloves
a few slices of fresh ginger
4 or more dried tiny hot red peppers, broken in half

Toss for a few minutes, then add:

1 medium onion, sliced thinly, stem to sprout end
1 large red pepper, chopped or sliced into rings or strips

Toss until softened, pour into a bowl. add more oil to pan

Drain chicken, add to pan, toss until chicken turns white
on all sides. Turn down heat, add pepper mixture back to pan
and simmer a few minutes until the largest chunk of chicken
is no longer pink in the middle. Add 1/4 cup soy and 1/4 cup water.

Make a slurry of cornstarch and cold water, add to pan slowly
and simmer until desired thickness is reached.

Add a handful of snap peas or frozen petite peas and
heat through for ~30 seconds before removing from heat.
Serve over your favorite rice.

gloria p

"Kajikit" > wrote in message
...
>I made old-fashioned roast chicken last night, with scalloped
> potatoes... since there was discussion on scalloped potatoes here
> awhile ago, I decided to try the 'traditional' way and I precooked the
> peeled potatoes and then made white sauce to pour over them. It came
> out rather mushy/goopy (I overcooked the potatoes, oops!) but it
> tasted pretty good.


While I admit I have never made scalloped potatoes, every time I have had
them they have been goopy. Probably why I have never made them.

"Kajikit" > wrote in message
...
>I made old-fashioned roast chicken last night, with scalloped
> potatoes... since there was discussion on scalloped potatoes here
> awhile ago, I decided to try the 'traditional' way and I precooked the
> peeled potatoes and then made white sauce to pour over them. It came
> out rather mushy/goopy (I overcooked the potatoes, oops!) but it
> tasted pretty good. DH said he liked it better than my usual sour
> cream/milk blend. I think it reminded him of his childhood. And there
> was enough yummy-looking pan juice in the chicken pan that I took the
> plunge and made gravy, and it worked! John said it was one of the
> nicest dinners I've made him.
>

It looks very good.

Kajikit wrote:
> I made old-fashioned roast chicken last night, with scalloped
> potatoes... since there was discussion on scalloped potatoes here
> awhile ago, I decided to try the 'traditional' way and I precooked the
> peeled potatoes and then made white sauce to pour over them.
snip
Why did you pre-cook the potatoes? You peel and slice the raw potatoes,
make a white sauce, mix the two and bake in a buttered dish, covered, 350F 1
hour, uncover for last 15 minutes. If the resulting dish is too saucy for
you, either use more potatoes or less sauce next time.
Janet

Kajikit wrote:
> I made old-fashioned roast chicken last night, with scalloped
> potatoes... since there was discussion on scalloped potatoes here
> awhile ago, I decided to try the 'traditional' way and I precooked the
> peeled potatoes and then made white sauce to pour over them.

I've never heard that pre-cooking the potatoes as being "traditional" in
this dish?

"Goomba" ha scritto nel messaggio > Kajikit wrote:
>> I made old-fashioned roast chicken last night, with scalloped
>> potatoes... since there was discussion on scalloped potatoes here>>
>> awhile ago, I decided to try the 'traditional' way and I precooked the>>
>> peeled potatoes and then made white sauce to pour over them.
>
> I've never heard that pre-cooking the potatoes as being "traditional" in >
> this dish?

Me either, but have seen it in a 1950s cookbook as a faster option.

On Fri, 16 Jan 2009 13:58:20 -0500, Goomba >
wrote:

>Kajikit wrote:
>> I made old-fashioned roast chicken last night, with scalloped
>> potatoes... since there was discussion on scalloped potatoes here
>> awhile ago, I decided to try the 'traditional' way and I precooked the
>> peeled potatoes and then made white sauce to pour over them.
>
>I've never heard that pre-cooking the potatoes as being "traditional" in
>this dish?

I always precook them to make it cook quicker in the oven. I usually
only HALF cook them though. I got a bit distracted yesterday and they
ended up entirely cooked through on the stove. Ooops.

Kajikit wrote:
> On Fri, 16 Jan 2009 13:58:20 -0500, Goomba >
> wrote:
>
>> Kajikit wrote:
>>> I made old-fashioned roast chicken last night, with scalloped
>>> potatoes... since there was discussion on scalloped potatoes here
>>> awhile ago, I decided to try the 'traditional' way and I precooked
>>> the peeled potatoes and then made white sauce to pour over them.
>>
>> I've never heard that pre-cooking the potatoes as being
>> "traditional" in this dish?
>
> I always precook them to make it cook quicker in the oven. I usually
> only HALF cook them though. I got a bit distracted yesterday and they
> ended up entirely cooked through on the stove. Ooops.

How long did it take to roast the chicken?
Janet

On Fri, 16 Jan 2009 11:24:01 -0500, Kajikit >
wrote:

>I made old-fashioned roast chicken last night, with scalloped
>potatoes... since there was discussion on scalloped potatoes here
>awhile ago, I decided to try the 'traditional' way and I precooked the
>peeled potatoes and then made white sauce to pour over them. It came
>out rather mushy/goopy (I overcooked the potatoes, oops!) but it
>tasted pretty good. DH said he liked it better than my usual sour
>cream/milk blend. I think it reminded him of his childhood. And there
>was enough yummy-looking pan juice in the chicken pan that I took the
>plunge and made gravy, and it worked! John said it was one of the
>nicest dinners I've made him.
>
>http://home-and-garden.webshots.com/...ome-and-garden
>And the leftovers -
>http://home-and-garden.webshots.com/...ome-and-garden

Dang girl, can't go wrong with roast chicken and scalloped potatoes.
Your hubby is a lucky man.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/11

Kajikit > wrote in
:

> I made old-fashioned roast chicken last night, with scalloped
> potatoes... since there was discussion on scalloped potatoes here
> awhile ago, I decided to try the 'traditional' way and I precooked the
> peeled potatoes and then made white sauce to pour over them. It came
> out rather mushy/goopy (I overcooked the potatoes, oops!) but it
> tasted pretty good.


I never precook the sliced potatos, otherwise you end up with a very
glorified mash :-)

I sometimes do the SP's with alternating layers of (normal)potatos and
sweet potato. I also used to put a couple layers of onions in there, but
don't do that anymore :-(


> DH said he liked it better than my usual sour
> cream/milk blend. I think it reminded him of his childhood. And there
> was enough yummy-looking pan juice in the chicken pan that I took the
> plunge and made gravy, and it worked! John said it was one of the
> nicest dinners I've made him.
>


The chicken looks good. Too much gravy for my liking though. I would
have just put a little bit over the meat.... but that's just me :-)

LOL!! Whenever I make the scalloped potatos, and there's a gravy/sauce
to be had with the meal, the SO makes *very* sure none gets on the
potato :-)

It's too tasty with it's own sauce&cheese to put anything else on.

--
Peter Lucas
Brisbane
Australia


"And where is the Prince who can afford to so cover his country with
troops for its defense, as that ten thousand men descending from the
clouds, might not in many places do an infinite deal of mischief, before
a force could be brought together to repel them?"

Benjamin Franklin 1748

On Sat, 17 Jan 2009 03:13:48 +0000 (UTC), PeterLucas
> wrote:

>The chicken looks good. Too much gravy for my liking though. I would
>have just put a little bit over the meat.... but that's just me :-)
>
>LOL!! Whenever I make the scalloped potatos, and there's a gravy/sauce
>to be had with the meal, the SO makes *very* sure none gets on the
>potato :-)
>
>It's too tasty with it's own sauce&cheese to put anything else on.

I asked John if he wanted it and he said 'sure, bring it on!' Mmmm...
there's no such thing as too much gravy (unless it comes out of a
packet) and this was the real deal.

Kajikit > wrote in
:

> On Sat, 17 Jan 2009 03:13:48 +0000 (UTC), PeterLucas
> > wrote:
>
>>The chicken looks good. Too much gravy for my liking though. I would
>>have just put a little bit over the meat.... but that's just me :-)
>>
>>LOL!! Whenever I make the scalloped potatos, and there's a gravy/sauce
>>to be had with the meal, the SO makes *very* sure none gets on the
>>potato :-)
>>
>>It's too tasty with it's own sauce&cheese to put anything else on.
>
> I asked John if he wanted it and he said 'sure, bring it on!' Mmmm...
> there's no such thing as too much gravy (unless it comes out of a
> packet) and this was the real deal.
>


:-)


Each to their own.





--
Peter Lucas
Brisbane
Australia


"And where is the Prince who can afford to so cover his country with
troops for its defense, as that ten thousand men descending from the
clouds, might not in many places do an infinite deal of mischief, before
a force could be brought together to repel them?"

Benjamin Franklin 1748

Kajikit wrote:

>> LOL!! Whenever I make the scalloped potatos, and there's a gravy/sauce
>> to be had with the meal, the SO makes *very* sure none gets on the
>> potato :-)
>>
>> It's too tasty with it's own sauce&cheese to put anything else on.
>
> I asked John if he wanted it and he said 'sure, bring it on!' Mmmm...
> there's no such thing as too much gravy (unless it comes out of a
> packet) and this was the real deal.

Heart attack on a plate, I fear? Even if I weren't trying to be good and
lose a few. And doesn't everything take on the same gravy taste?

In article >,
Kajikit > wrote:

> On Sat, 17 Jan 2009 03:13:48 +0000 (UTC), PeterLucas
> > wrote:
>
> >The chicken looks good. Too much gravy for my liking though. I would
> >have just put a little bit over the meat.... but that's just me :-)

> I asked John if he wanted it and he said 'sure, bring it on!' Mmmm...
> there's no such thing as too much gravy (unless it comes out of a
> packet) and this was the real deal.

I have a vision of the two of you sitting there eating dessert, ice
cream with gravy on it!

:-)

If I like the gravy, it goes on the meat and potatoes. And the vegies.
And then use the bread to sop it up.

--
Dan Abel
Petaluma, California USA

In article >,
Goomba > wrote:

> Kajikit wrote:
>
> >> LOL!! Whenever I make the scalloped potatos, and there's a gravy/sauce
> >> to be had with the meal, the SO makes *very* sure none gets on the
> >> potato :-)
> >>
> >> It's too tasty with it's own sauce&cheese to put anything else on.
> >
> > I asked John if he wanted it and he said 'sure, bring it on!' Mmmm...
> > there's no such thing as too much gravy (unless it comes out of a
> > packet) and this was the real deal.
>
> Heart attack on a plate, I fear? Even if I weren't trying to be good and
> lose a few.

> And doesn't everything take on the same gravy taste?

And your problem here is?

:-)

--
Dan Abel
Petaluma, California USA

Gloria P wrote:

> I made a pseudo-Chinese hot pepper chicken with jasmine rice.
> It was very tasty. From memory:
>
> Marinate 2-4 chicken breasts, cubed small, in
> 1/2 c. soy sauce (lower salt is fine)
> 1 tsp sugar
> 1/4 cup vermouth/white wine
> 1 minced garlic clove
> fresh grated ginger
>
> In a hot skillet with a thin layer of oil,
> add (to season the oil)
> 2-3 minced garlic cloves
> a few slices of fresh ginger
> 4 or more dried tiny hot red peppers, broken in half
>
> Toss for a few minutes, then add:
>
> 1 medium onion, sliced thinly, stem to sprout end
> 1 large red pepper, chopped or sliced into rings or strips
>
> Toss until softened, pour into a bowl. add more oil to pan
>
> Drain chicken, add to pan, toss until chicken turns white
> on all sides. Turn down heat, add pepper mixture back to pan
> and simmer a few minutes until the largest chunk of chicken
> is no longer pink in the middle. Add 1/4 cup soy and 1/4 cup water.
>
> Make a slurry of cornstarch and cold water, add to pan slowly
> and simmer until desired thickness is reached.
>
> Add a handful of snap peas or frozen petite peas and
> heat through for ~30 seconds before removing from heat.
> Serve over your favorite rice.
>
> gloria p


This recipe sounds good. It is a nice way to use up the white meat,
since dark meat is my fave. I will give it a try.

I also thought about using strips of white meat for wingless chicken
wings.

Becca