Sunday, August 16, 2020

Inspired by NYTime Food Section



Combing the NYTimes Food section, I came across an heirloom recipe for "Sweeney Casserole".  A family favorite (the author's family) from the 1950's & 60's.  Basically frozen hash browns mixed up with condensed cream of "whatever" soup and cheese, and cooked until everything was nice and bubbly.  The author provided a replacement for the canned soup and used finely diced fresh potatoes in lieu of frozen ones.  It looked good, but the replacement for the soup was a wash in cream, milk, and enough butter to stop the hearts of a platoon of marines!  So I did what I do, I monkeyed around with it and came up with this.

And it was amazing!  Along with the potatoes, I added diced Black Forest Ham from my favorite deli and green bell pepper.  I also added a little nutmeg and red pepper flakes from a mill grinder.  I cut the butter back to 1/4 of the original percentage, used creamed cheese and milk, along with a little pepper jack cheese.  And then topped it with panko bread crumbs to help absorb and radiate off any excess moisture created by the peppers.

No comments:

Post a Comment