Not your mama's potato casserole!

Sorry about last night -- I went to a photography discussion and it ran way over time.

So, about that title. I had an enjoyable weekend with a couple friends coming over to help sort through some stuff that we are sending off in a couple of weeks. Anyway, that presented a rather interesting conundrum for dinner. One friend is a lactovegetarian and the other is allergic to most grains, including rice. So what do you feed them?

Did I also mention that it was wet and chilly? I wanted to get the oven going to drive off some of that chill.

Potato-Leek Casserole

4 large potatoes
1 leek
1/2 to 3/4 pound crimini mushrooms
30 oz shredded sharp cheddar cheese
16 oz sliced American cheese
3 tablespoons fresh chopped garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground tumeric
1 teaspoon salt
1/2 teaspoon pepper
~1 cup 2% milk
1 tablespoon butter

Slice the potatoes about 1/4 inch thick. Parboil them until they are about halfway done.

Slice the leek into coins. Saut&233; leek and garlic until leek is soft.

Slice the mushrooms. I prefer thick and meaty, but others like thin and melt-in-your-mouth.

Put cheese (reserve 1/2 cup of shredded cheddar), spices, and milk in a large microwavable bowl. Microwave in 1 minute increments, stirring after each time period, until somewhat smooth and creamy.

Layer cheese sauce, potatoes, mushrooms, and leeks in a large casserole dish. Sprinkle reserved cheese over the top of the casserole. Bake at 350°F (177°C) for half an hour or until the potatoes are done and the cheese on top has browned.

Let me start by saying, I cheated on the cheese sauce. I use the American cheese to help make the cheese sauce smooth and creamy without spending huge amounts of time over the stove stirring and stirring and stirring.

I will also admit that my measurements of the milk and spices are approximations. I made the casserole by the seat of my pants, adding stuff until I got the spicy scent I wanted and the cheese texture. I started with about 1/2 cup of milk and added more to the cheese sauce until it was creamy. So you may not need as much milk as I said or you may need more. Also, it depends on how hard your cheddar is.

However, the end result is so totally worth it! I believe potatoes, leeks, and cheese are an amazing flavor team, but when I added in the curry-ish spices, I took it so far beyond the next level, it was unbelievable. Serve it with broccoli (you need a veggie, c'mon!) and it's a well-balanced vegetarian meal with a variety of textures.

Broccoli and Havarti - a Match Made in Heaven

Most cheese sauces served with broccoli are cheddar-based. I've gotten a little tired of the same-old, same-old, so I went looking for something new. I wanted a creamy cheese that had a strong flavor without being cloying. My eye fell on some Havarti in the cheese case and I realized I had my cheese sauce.

Broccoli in Havarti Cheese Sauce

1 or 2 crowns broccoli, cut into spears
8 oz Havarti cheese (I selected a creamy Havarti, but this will
work as well with regular)
2 tablespoons cornstarch
1 tablespoon vodka
1 cup 2% milk
1 tablespoon butter (reduce if the milk is whole, increase if the milk is skim)

Slice cheese into small pieces and mix with cornstarch. Havarti does not grate well.

Heat milk and butter until butter is melted. Add vodka and cheese mixture. Heat in a double boiler over medium heat until cheese is melted, stirring occasionally.

Cook for 10 to 15 minutes, or until the mixture thickens.

Meanwhile, steam broccoli for 7 to 10 minutes, depending on how done you like your broccoli.

Spoon sauce over broccoli.

Oh my, did this work. The cheese sauce was wonderfully rich and creamy, but not overwhelming. The cabbage notes in the broccoli cut through the cheese sauce, but only supported the green notes of the chlorophyll (if the broccoli is overcooked, the sense of the chlorophyll will disappear).

This sauce will also work well for cauliflower. Unfortunately, this was a lot of cheese sauce for two people, but the sauce reheats well with the addition of a little more milk and brief bursts in the microwave.

Homemade Ricotta

Daniel Meyer talks about his experience making ricotta in Discovering Ricotta in Mark Bittman's NY Times blog on January 26, 2009. So I decided to try it.

Daniel Meyer's Ricotta Cheese

1/2 gallon of milk
1 teaspoon of salt
3 tablespoons of lemon juice or 1/2 pint of buttermilk (I used the buttermilk)

Per his instructions, I heated the milk and salt over med-high heat until it was about 170°F (75°C), stirring regularly. I then added the buttermilk and reduced the heat to med-low.

I waited three minutes then looked at the curd. It didn't seem to be too thick, so I let it sit a bit longer. After about 20 minutes, I decided it has curdled enough so I started removing the curd into a cheesecloth-lined colander over a bowl. I finally decided that it was going to be too much work to remove all the curd with the slotted spoon (a lot was slipping through the slots - my spoon had big slots), so I poured the mixture through the colander. Once I was done, I returned the colander and the curd to the pan, twisted the cheesecloth closed, and used the back of a wooden spoon to squeeze the whey out of the curd (quite literally). I left it in the fridge for about an hour to finish draining.

The curd was nice and firm and quite yummy. It has a little sharpness and a little saltiness, but wasn't nearly as salty as the store-bought stuff. The curd was firmer and less watery than what you can buy in the store. I plan to use the ricotta in stuffed mushrooms later.

Some people responded to the NY Times blog stating that this was paneer instead of ricotta. It was certainly firmer and had less whey than the ricotta you buy in the store. Either way, it was yummy.