Friday, June 14, 2013

Ham and Potatoes O'Gratin with Succotash and Goop


Gathering the Ingredients

Ingredients for Whole Meal:

  • Ham Steak
  • Cheddar Cheese - Divided
  • Parmesan Cheese
  • Cream
  • Half & Half
  • Butter
  • New Potatoes - I used Trader Joe's Potato Medley - Red, Gold, Purple
  • Various Summer Squashes
  • Zucchini
  • Corn on the Cob
  • Cauliflower
  • Green Beans  (Frozen Peas are better)
  • Cornstarch
  • Mayonnaise
  • Mustard
  • Salt
  • Pepper


Slicing the Beautifully Colored Potatoes
Ingredients for the Ham and Potatoes O'Gratin:

  • 1 Bag Trader Joe's Potato Medley
  • 1 Ham Steak
  • 1 Stick Butter
  • 1 Cup Half & Half with 1 Tbs. Cornstarch dissolved into it
  • 1/2 Cup Heavy Whipping Cream
  • 2 Cups Freshly Grated Sharp Cheddar Cheese


Add Chopped Ham Steak, butter, Half & Half, Cream, Cornstarch

Wash and thinly slice the potatoes into a long baking dish. Remove gristle, bones and any large chunks of the fat from the Ham Steak and chop into bite-size pieces.  Leaving a little fat around the edges of the Ham Steak adds great flavor to the potatoes and tenderizes the ham.  Spread the ham over the potatoes. Add chunks of butter to the top.  Pour the cream and Half & Half with cornstarch dissolved into it over the top.  Top with freshly grated sharp Cheddar Cheese. Always use your own freshly grated cheese for the best flavor and consistency.  Place in the oven at 325 degrees for 30-45 minutes, or until nicely browned.




Top the Ham and Potatoes with Sharp Cheddar Cheese and it's Ready for the Oven





Nicely Browned Ham and Potatoes O'Gratin

Ingredients for Succotash:

  • 6 Various Summer Squash (if you can find the light green ones that look like light-green-alien-flowers get those too, my fave)
  • 3 Medium size Zucchini Squash
  • 2 Corn on the Cob
  • 3/4 Cup Parmesan Cheese
  • 4 Tbs. Butter




Slicing the Various Squash into a Microwave Safe Bowl

Soak the squash in water to remove any stuck on dirt.  Slice into 1/2" pieces.  Put them in a microwave safe bowl and cook them until they are tender.  Wash your corn thoroughly removing the husks and corn silk.  Remove the corn from the cob by standing the cob up on a plate and carefully sliding a knife down the kernels from top to bottom.  When the Squash is tender top it with the Corn and the Parmesan Cheese.  A few minutes before you are ready to serve it, pop it back into the microwave for just 2 or 3 minutes.  Right before serving put a few dollops of butter so it will melt and drizzle down through the corn and squash.

I like using the light-green-alien-flower shaped squash, but I couldn't find any at the store.  Those are my favorite squash.  You could add Lima beans, I know they are good for you and are usually part of a Succotash recipe, but I don't really like them.  I make a big bowl of Succotash and I eat the leftovers for breakfast.  Crazy, huh?  Try it.  I can't eat eggs, but I have thought it would be really good in an omelette.



Adding the Fresh Corn from the Cob and the Parmesan Cheese






Succotash with Parmesan Cheese and Melted Butter


Ingredients for Goop:
  • 1 head -cooked Cauliflower
  • 1 small bag frozen Peas (I used green beans this time)
  • 2 cups freshly grated sharp Cheddar Cheese
  • 1 Cup Mayonnaisse
  • 1/2 Cup Mustard
  • 1/2 tsp.Salt
  • 1/2 tsp. Pepper



Gathering the items for the Goop

When I first met my husband he taught be how to make Goop.  Who knows where he learned to make it, BUT who cares, it is delicious and so satisfying.  We usually use frozen peas, but for some reason I skipped past the frozen food section on my rush to get out of the store during my weekly shopping excursion.  It was very good with the fresh French green beans, a whole different taste sensation, but I prefer the taste of the peas in traditional Goop.  You artfully meld the flavors of the sauce between the cauliflower, peas and sharp cheddar cheese.  You will want to have seconds. The leftovers, like the vanishing act of in a magic trick, will disappear before your eyes.

I cooked the washed and sectioned Cauliflower in a microwave safe bowl with a 1/4 cup water and a covered it with the lid.  Be sure to cook it until the Cauliflower is tender.  Mix the Mayo, mustard, salt and pepper.  Pour the sauce over the cooked Cauliflower.  Layer the peas over the sauce and top with the Cheese.  You may cook it in the oven at 325 degrees until the cheese is slightly browned, or you may do the quick method and pop it back into the microwave until the cheese is melted.  We have used all types of mustard, plain yellow, light brown, dark brown and they are all very good.  If you like the taste of a sharp mustard, go for it, it's ALL good!



Cooked Cauliflower-Chopped Green Beans-Sauce-Sharp Cheddar Cheese


Gooey Groovy Goop


Ham & Potatoes O'Gratin with Succotash and Goop

For dessert - Molasses Ginger Oatmeal Cookies:
  • 1-1/2 Cups Oatmeal
  • 1/2 Cup Molasses
  • 5 mini-scoops Stevia
  • 1/2 Cup Flour
  • 1-4 Tbs. Water- just to moisten
  • 2 eggs
  • 1/2 tsp. Vanilla
  • 4 Tbs. Butter
  • 1/2 Cup Crushed Walnuts
  • 1 Tbs. Powdered Ginger
  • 1 Tbs. Grated Fresh Ginger

Just mix all ingredients and add water slowly to make a dough with a nice consistency (like play dough).  Roll into balls and flatten with the palm of your hand.  Bake at 350 degrees for 10-15 minutes.



Molasses Ginger Oatmeal Cookies

Add to blender:

  • 2 Cups Half & Half
  • 3 Tbs. Cream
  • 8- 10 Ice Cubes
  • 2 mini-scoops Stevia
  • 2 tsp. Cocoa Powder
  • Creme de Menthe - flavor to taste
  • Sprigs of Mint leaf


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