Our fierce flourishing theme took us today to helping our homes and cooking flourish. We painted mason jars and planted herbs in them – so cute and colorful! Thanks to Home Depot Park Meadows for donating the plants. See the recipe below that calls for rosemary, one of the herbs planted. We had this with Easter dinner and the fresh rosemary made all the difference.
Corn and Potato Gratin with Rosemary (from Colorado Classique cookbook by the Junior League of Denver)
1 1/2 Tbsp vegetable oil
1 1/2 Tbsp butter
2 C fresh corn kernels (3-4 ears) or frozen, thawed
3 Tbsp vegetable oil
2 C 1/2-inch diced red skin potatoes, not peeled (about 2/3 lb)
1 C chopped onions
2 Tbsp finely chopped fresh rosemary
3/4 tsp salt
1/8 tsp cayenne pepper
2 C half-and-half
1 1/2 C Gruyere cheese, grated and divided
rosemary sprigs for garnish
Preheat oven to 350 degrees. Heat 1 1/2 Tbsp oil and butter in a large heavy skillet over medium heat until hot. Add corn and saute 6 min or until golden brown. Remove corn and set aside. Return skillet to medium heat and add 3 Tbsp oil. When oil is hot, add potatoes and onions. Saute, stirring constantly, for about 8 min. Remove from heat and stir in corn, rosemary, salt and cayenne. In a large bowl, whisk together half-and-half and eggs. Add corn mixture and half of the cheese. Stir well and transfer to a greased shallow 2-quart baking dish. Bake on center rack for 25 min. Sprinkle top with remaining cheese and bake 20 min longer. Garnish with rosemary sprigs before serving. Gratin can be made a day ahead, covered, and refrigerated. Reheat at 300 degrees for 30 min.
And GAME NIGHT!
Despite the snow, Moms and Pops Game Night was on Saturday night and a great time was had by all who braved the roads! Many thanks to Vanessa and Diego for their fantastic games, organizing and hosting. We joined with the Pax Christi group and had good, friendly competition with one team coming from behind to win at the last minute! So fun to spend time with the hubbies too.