We have a lot going on this weekend: a basketball game to watch
(GO WVU - sorry, my Carolina friends), a friend's birthday party, and food preparation, for we have guests joining us for Easter dinner tomorrow. I was going to have a leg of lamb, but opted for the following menu because it can be prepped ahead.
Scalloped Potatoes with Gruyère
Asparagus (fresh from the garden), oven roasted with a little olive oil
Cole Slaw with Pecans and Spicy Dressing
Slaw: Yesterday I toasted and chopped the pecans and set them aside. The vegetables were shredded and placed in a large covered bowl and refrigerated; the apples will be sliced and the pecans added Sunday morning when I'm ready to add the dressing and combine all the ingredients; the spicy dressing is made and in a separate container.
Today I'll make the deviled eggs, the glaze for the ham, and the scalloped potatoes, although the latter will be assembled but not baked until tomorrow.
I found this recipe by Tyler Florence on Food Network for Cole Slaw with Pecans and Spicy Dressing. I have made it several times but with a few changes: although I originally used the Napa cabbage, I found it to not be quite as crisp as regular cabbage, so today I opted for the traditional and with some red for color, and eliminated the onions. We love this full flavored slaw with its slightly spicy dressing, so be prepared for a little kick and enjoy.
Cole Slaw with Pecans and Spicy Dressing from Diana's kitchen by way of Tyler Florence
1 head Napa, Savoy or regular cabbage, shredded
1/2 head red cabbage, shredded
2-4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 cup pecans, toasted and chopped
1 Tablespoon Dijon mustard
1 teaspoon sugar (I used Splenda)
1 teaspoon ground Chipotle
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, apples, and pecans in a large bowl. Mix well with your hands and set aside.
In a small bowl, stir together the mustard, sugar (Splenda), mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter.Scalloped Potatoes with Gruyère from Diana's kitchen
3-4 pounds potatoes (skins left on), washed and sliced 1/4 to 1/2 inch
4 Tablespoons butter, divided
Medium sweet onion, sliced
2 Tablespoons flour
1 cup milk
1 cup half and half (that's what we had on hand)
1 cup chicken broth
3 cups shredded Gruyère cheese, divided
1/2 cup freshly grated Parmigiano-Reggiano
1 teaspoon salt
freshly ground pepper, to taste
1/4 teaspoon nutmeg(optional)
Panko (cracker crumbs or bread crumbs could be substituted)
Par boil potatoes in a saucepan about 5-7 minutes, until still slightly crisp. Drain well and set aside.
In a saucepan, melt 2 tablespoons butter, add onions and a touch of kosher salt and saute for 4-5 minutes. Remove onions to a separate dish and prepare the sauce. Add remaining 2 tablespoons butter to the same saucepan and melt; add flour, salt and pepper and stir until smooth and blended. Gradually add milk and half and half and stir until sauce is thickened. Add 1 cup chicken broth, 1 cup of the Gruyère cheese, nutmeg and any additional salt or pepper, to taste. Stir until all is blended.
In a greased 9" x 13" pan or casserole, place a layer of potato slices, a sprinkle of salt and pepper, the sauteed onions, the remaining Gruyère and enough sauce to cover. Repeat with another layer of potatoes, a touch of salt, a final topping of sauce, then the Parmigiano-Reggiano. Sprinkle with panko and dot with butter. Loosely tent with foil and bake at 375 degrees for about 45 minutes; remove foil and continue to bake and brown for about 20-25 minutes and until potatoes are tender.
(Note: I used a combination of Red-skinned and Yukon Gold potatoes, and when in season I'll add a thin layer of Rutabagas between the two layers of potatoes. Remember, if you make this the night before, remove it from the refrigerator an hour or so before baking.)