Potatoes Galette;

If You Squint Really Hard

A few weeks ago I saw an episode of

Secrets of a Restaurant Chef with Anne Burrell,

and I knew I had to make one of the dishes she demo'd.

Hopefully at least some of you have been paying attention

to this blog

and know that I can rarely follow a recipe as written

even in the best of times.

Today was not an exception.

Now, I meant to follow the recipe as written

(and isn't that a shock?),

but given the wonderful weather,

I just had to cook out on the grill.

So how to translate this recipe to the grill?

Quiet, I need to think....

Thinking,

thinking,

thinking.

*Snap, pop, fizzle*

Do you smell something burning?

Eureka!

Hey, I can call in the Calvary, er the marines,

*cough*, make that the navy.

The Foodie Boyfriend was only too happy

to help me with this problem.

I love that boy.

Grilled Potatoes Galette.

Our mise en place consisted of:
three large red-skinned potatoes,
sliced 1/8 inch thick,
kosher salt,
black pepper,
olive oil,
Parmesan cheese and fresh thyme.


Unfortunately,
I got too involved with the slicing (thank goodness for mandolines)
and the assembling of the galette to take pictures.

But the process went something like this:
olive oil in the bottom of the pan,
then an overlapping layer of potatoes,
salt, pepper, and another layer of potatoes.
Every couple of layers,
the Foodie Boyfriend would grate some Parmesan cheese
and sprinkle some of the fresh thyme leaves on top.

A splash of olive oil would also be added every so often.

Finally, we pressed down on the galette to firm the layers.



We decided that the potatoes would take about an hour on the grill.

The thermometer read between 350 and 400 degrees
and the galette sat on the second shelf.




Later, the beef rib eyes* were added.
The dear husband likes his beef cooked to medium-well,
so his piece went on first.

Then the other pieces of beef went on the grill.
The rest of us also are appreciative of flavorings,
so sprigs of fresh rosemary garnished each of our pieces.

*We slice each rib eye in half,
so that each person gets half a rib eye as an entree.



That extra little piece in the middle is the fat
that was cut from the husband's steak.
The rest of us will share that little tidbit.

Yes, I live in the world of "Jack Sprat could eat no fat..."
Oh, hush you.
So what if the flavor is in the fat?
Does that make the rest of us bad?
Will you feel better if we pledge to walk extra laps?





Grilled Potatoes Galette and
grilled rosemary-infused beef rib eye.

This was tasty, but could use some improvement.

Our thoughts are that the potatoes needed
even more Parmesan cheese and olive oil,
but this was not bad for a first attempt at butchering a recipe.