Last night, I got home before my girlfriend and immediately put on some rice in the cooker. The plan was to make a reprise of the chicken piccata dinner that I made this past weekend. When she arrived home, she presented me with a bag of groceries and announced that she did not want rice with the meal; she wanted scalloped potatoes.
I have not made scalloped potatoes before. At least, not without the aid of Betty Crocker. But, as she had provided potatoes in the groceries, I figured what the heck and dove in. The rice went into a storage container and thence into the fridge. I got a bowl and my mandoline and proceeded to scallop five lovely red potatoes.
Into a casserole they went, layered a little haphazardly, with periodic sprinklings of butter, salt, pepper, and nutmeg. Once the casserole was packed, I added a 3:2 mixture of cream and milk, sprinkled the top with paprika, and it went into the oven.
As that was cooking, a fresh bunch of kale was washed and braised with balsalmic vinegar and lemon juice. I threw in a handful of slivered almonds and a little pepper. When that was done, I flattened some chicken breasts and sprinkled them with salt and pepper and a chile rub that my sister gave me last time we visited her in Albuquerque. (I decided later that the chile rub, while delicious, didn’t quite work in this dish – it will be omitted in the future.) I sauteed the breasts in olive oil and butter, then drained the pan, deglazed it with white wine and olive oil, and threw in a handful of capers and parsley. I sauteed that sauce until it thickened and then plated two servings.
I only set off the smoke alarm once.