I think that's my longest post title ever! It's time again for That Cookbook Thing II, and this one's a winner!
Don't forget to check out what the TCT II members did with the recipe:
Kittie at Kittens in the Kitchen
Mike at Mel's Diner
Ruth at Once Upon a Feast
Sara at I Like to Cook
Mary at The Sour Dough
Deborah at What's in My kitchen?
Shaun at Winter Skies, Kitchen Aglow
So, after the Sauce au Cari which was quite bland, I decided to play around with this recipe, and I'm SO glad I did! After chatting with my Bratty friends, I settled on these changes:
1) I upped the onions from 1/2 cup to a whole onion, which was 1 1/2 cups. And I let them get nice and brown and slightly caramelized.
2) I increased the ham from 1/2 cup to 1 1/2 cups.
3) Increased the garlic from 1/2 clove (why just 1/2?) to 2.
4) Along with the fresh chives, I added 2 good pinches of dried tarragon, and a healthy pinch of nutmeg.
5) I didn't use Swiss cheese, but used Edam, and increased the amount from 2/3 cup to 1 cup.
6) I used half and half instead of whipping cream. Oh! I also increased the eggs from 4 to 5, and the half and half from 4 TB to 5. I even thought afterwards, that it could have used a bit more egg, so maybe I'll go with 6 next time.
Also, a couple more changes:
I baked the whole thing in the pan that I sauteed the onions and ham in, pouring the rest right over them, and popping it in the oven. I thought (hoped) there was enough oil left in the bottom to prevent sticking. There was almost enough, hehe. It stuck a little, but was still so delicious! Next time, and there will be a next time--I'll pour it all into a greased separate baking dish first.
I tried to get a couple of good photos, but it was 7:00 pm and rainy when I finished, so no good light. Plus, we were so hungry by this time, that getting a photo of an actual slice was impossible, since we were inhaling it.
I almost forgot--I'm submitting this to The Potato Ho Down! if you love potatoes--and who doesn't--be sure to check out the August round-up!
Here's the recipe, with my changes.
