Shhh. Be still my beating heart.

What?

I said shhh.

The photo explains it all. Soft velvety potatoes with just a little bite. Cooked slowly to absorb the cheesy creamy goodness of it all. Who doesn’t like scalloped potatoes?

These little individual portions are intensly delicious with creamy parmesan and fresh thyme. Elegant enough to serve at a dinner party or just for everyday at the family meal. Parmesan Scalloped Potatoes Stacks are our family’s newest obsession.

Parmesan Scalloped Potato Stacks makes 12
50 minutes cooking time 

• 2 garlic cloves
• 1 shallot
• 2 cups half and half *
• 1 cup + 1/2 cup Parmesan, freshly grated
• 1/2 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 1 Tbs fresh thyme leaves
• 3 to 4 small to medium baking potatoes

Preheat oven to 400°F. Butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot.

Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.

Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.

Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.

love. love. love.

It’s cold in Texas. I mean real cold, like 40-60 degrees cold. And although that is nothing to most of you, we Texans have fires in the fireplace and at least 4 sweaters and 2 pairs of socks on. I had our good friends over for a little casual dinner and was so tired of holiday cooking I was hoping that they were ok with a little stew. Observing their reactions I would say it was just fine.

This recipe is a combination of homestyle cooking techniques form some of the greatest women in my life. My mom, my grandmother, and a woman who had a big hand in raising me as a child and practically a family member, my RoRo. It’s just a simple recipe but speaks of generations.

Hearty Beef Stew serves 6

• 2 to 3 pounds of stew meat (or if you have access cattle ranch just use an arm roast)
• 3 Tbs flour
• 1 Tbs Montreal Seasoning
• 1 Tbs canola oil
• 1 yellow onion
• 2 garlic cloves
• 1 slice Hickory Smoked Bacon
• 1/4 tsp Kosher Salt
• 1/2 cup red wine (whatever you would drink)
• 5 cups beef stock
• 2 cups carrots (about 6 large carrots)
• 2 cups green beans
• 1 pound new potatoes
• 1 bay leaf

If you are using an arm roast like I did cube the meat into 2″ cubes. In a small bowl combine 2 Tablespoons of the flour and Montreal Seasoning. Pour the flour mixture over the meat and mix to coat evenly. {side note: by the way, is it really called an arm roast? I mean, just arm roast. That’s just what the processor says it is so really I have no clue and when you are dealing with a 900 pound animal I guess you just take his word for it.}

In a large dutch oven or stew pot, heat the oil on medium-high. Once hot add the beef and cook until browned, about 3 minutes. Be careful not to over crowd the pan. You really want to get a good sear on the meat. Chances are you will have to do this in two batches like I did if you have a smaller stew pot.

While this is browning, dice the onion and garlic.

Once it looks like this, remove to a plate and set aside.

Reduce the heat to medium-low and add the onion, garlic and bacon into the pot. Add the salt to “sweat” the onion or get it to release all of those great flavors. Saute for about 5 to 8 minutes until the onions are translucent and the bacon has cooked through and melted a bit.

Return the meat back to the pot on top of the onions. Turn the heat up to high and add the wine. With a wooden spoon stir the bottom of the pan to release any of that caramelized goodness that has seared onto the pan.

Add the beef stock to the pot and bring to a boil. Once boiling, reduce the heat to low. Cover and simmer for 30 minutes.

Here’s the thing about beef stocks and broth. A beef stock is typically used for rich sauces and stews. A stock is made by simmering bones, meat, vegetables and seasonings resulting in a richer taste and texture. A broth is made without bones and has a less intense taste and more fluid texture. For some reason and I have no clue why, it is hard to find a commercial stock or broth without processed MSG, a chemically compounded beef flavoring that I am highly allergic to. Even Wolfgang Puck stock has it! So beware it is really something we don’t need in our bodies. I have found that Kitchen Basics makes a great line without added MSG. Just so you know.

While the beef is simmering, peel and slice the carrots, snap the beans and discard the tough ends, and slice the potatoes in half or quarter if they are large.

After the beef has been simmering for 30 minutes, add the potatoes, carrots, and the green beans.

Add the bay leaf and stir. Cover and simmer on low for 1 hour.

Now to thicken it up just a bit. After one hour remove 1/2 cup of the stew stock. Add the remaining 1 tablespoon of flour and whisk until completely dissolved. Slowly return to the stew while stirring. Simmer for another 20 minutes. Remove bacon and bay leaf and discard. Taste. Add salt or pepper if needed.

Now you are ready to serve! A nice piece of cornbread makes this meal complete.