Ombré Potato and Root Vegetable Gratin

Of course I love a potato gratin and since it’s fall it’s the perfect time to try this ombré potato and root vegetable root gratin because all the root vegetables are in their prime! This original recipe is from Food and Wine which can get a little fancy at times but this was actually quite simple.

This recipe calls for Yukon gold potatoes, sweet potatoes, beets, and parsnips but unfortunately I got a little too excited and forgot to buy the parsnips. Not a huge deal; of the four parsnips are my least favorite but it would’ve added another nice stark white top layer to the dish so I’ll have to remember for next time.

As per a regular gratin, I thinly sliced all the veggies, then mixed them individually in a cream, garlic, and shallot, and cheese mixture. I stacked the veggies in a baking dish one type at a time starting with the beets and working up to sweet potatoes, then regular potatoes. I baked it according to the recipe and let it cool before we ate it.

I wish I had a better photo but this was sooooo pretty. The colors came out so good and stacked really really nicely on top of each other. It tasted creamy and cheesy but still sweet and starchy from all the root veggies. I feel that parsnips would’ve brightened up the flavor just a little and Caleb agreed it would’ve been nice to have them but we were pretty satisfied with this outcome on its own.

Super nice dish, would make it again for a special meal or if I had extra time to prep everything one day. It does take a little but it can be made ahead of time then baked the next day so that could be worth remembering as well.

Mashed Potato Croquettes

I’ve decided to work on my pouch of recipes to try and had some leftover mashed potatoes so I made these mashed potato croquettes from Bon Appetite. Simply put, this is mashed potatoes balled, breaded, and fried. Simple concept but I wasn’t sure how it would work. Bon appetite tends not to let me down when I try a recipe.

As I mentioned, I had leftover mashed potatoes I wanted to use up and the recipe just says to mix the mash with 2 egg yolks, some parm, chives, and flour. I balled them and chilled them for 2 hours, breaded them, and pan-fried them for 3-4mins.

They turned out pretty well though of course, they aren’t super ball-y and got flat frying in a pan but this doesn’t really affect the flavor so it’s all good.

While the recipe worked out well, in the end it wasn’t really worth the work of pan frying. I like mashed potatoes as they are and this added too much breading and a grainy texture. Fun experiment but I think in the end, I’ll stick to just plain old (chunky) smashed potatoes.

CORT - Yori House pt. 4

LOCATION: 114 ELM ST., CORTLAND NY, 13045

Today I ordered myself the Seafood Paella for dinner while Caleb got his classic Kimchi fried rice. The seafood paella is described as a creamy rice dish with a spicy kick topped with sautéed shrimp and mussels. To me, this feels more like a risotto and less like a paella because there’s no crisp rice edge or smokiness and instead is just creamy. Naming aside, this may be my favorite dish from Yori House thus far. The shrimp pancake feels authentic but this is all flavor. It’s quite heavy because of all the cream and I don’t see any sort of noticeable spice but it’s so good and this portion is actually not huge so I did manage to finish it all in one go.

Unsurprisingly this doesn’t seem like it’s made with fresh mussels but these still taste fine and the shrimp is also a nice way to mix it up. This dish is super filling but very satisfying and if I’m looking for risotto, this is a close substitute.

Edit - I also decided to order the angry gnocchi because while there aren’t clearly designated appetizers this felt like it was a nod to tteokbokki which is more like a snack and I wanted to give it a shot. I will say that after eating the ‘seafood paella’ I was stuffed so I actually heated this up the next day so my thoughts are on day old angry gnocci. The description of it is “gnocchi tossed in sweet and spicy, Korean chili sauce topped with mozzarella cheese.” As can be clearly seen, they also added bell peppers which is unusual for tteokbokki but according to their social media, many people requested a veggie be added to this dish. I’m disappointed I didn’t try it before the addition because I’m not a fan of bell peppers and Yori House has a way of slicing bell peppers into quite large pieces so I feel like they take up so much filler space that I don’t appreciate, not that this was an expensive dish to purchase.

Anyways, bell peppers aside, I didn’t particularly enjoy this dish. After heating it up my gnocchi was a little too mushy so I’m giving them the benefit of the doubt that this was due to my reheating. The sauce, while it tasted good, was a little grainy and again, tasted too strongly of bell peppers. The cheese was an odd addition and I get it for the gnocchi but this just feels like one of those fusion dishes that theoretically should work but just don’t. I was totally missing the chewiness of a rice cake and was annoyed with all the bell peppers in the dish. The sauce was too sweet and grainy and overall, would not get again or recommend to people. It’s hard to see who this dish is made for after all the fusion.

CORT - Yori House pt. 3

We’re back at Yori House for part 3. I’ve dedicated myself to trying more items on the menu and I’m low key into supporting local restaurants, especially Asian owned; not very hard to believe.

LOCATION: 114 ELM ST., CORTLAND NY, 13045

I’ve decided to order Bibim Bop today which they describe as marinated ground beef with assorted vegetables and fried egg served over a bed of rice all topped with Go-Chu-Jang (Korean Traditional spicy sauce made with red chili paste).

So far, this feels like a more authentic dish compared to a couple I’ve tried. (Note: I’m not Korean so these ideas of authenticity are skewed based on my experience of Korean food from other Korean restaurants and what I’ve seen watching Korean-based TV shows etc.) The egg was a little over so I was sad that there wasn’t a really soft runny yolk when I mixed everything together.

This bowl is huge though so take note this is totally two meals for me for sure. Worth the money since it wasn’t a particularly expensive dish on the menu and was quite filling.

Overall, I’m not generally a huge fan of bibimbop but this was a good take and was super easy to eat as it was very tasty. I would order this again if I was in the mood for it though it didn’t blow me away.

CORT - Yori House pt. 2

It’s day two of Yori House food aka leftovers because I ordered too much and was too ambitious with what my stomach is ready for in my old age. Check out my previous post for more info and my initial impressions on Yori House.

LOCATION: 114 ELM ST., CORTLAND NY, 13045

On the menu today is the Tan Tan Noodles from Yori House described as chicken broth with flavors of peanuts, chili oil, and black bean sauce for a savory, spicy kick served with noodles. When ordering I had the choice of ground pork or Shiitake mushrooms. Typically I would order pork but I love mushrooms and decided to go with a lighter protein since I also ordered the Shrimp pancake to balance that out. Pork is the more traditional choice with this Chinese plate but it’s not uncommon to use mushrooms when eating vegetarian.

The broth smelled amazing but I won’t lie, it was disappointing to have regular spaghetti noodles versus a rice noodle or an egg noodle. While Cortland might have a very small Asian population, I know there are Asian marts in nearby Syracuse and Ithaca so ingredients are not terribly difficult to find. Changing the noodles pushes the dish over too far into the American realm and takes away from a more authentic dish that could be achieved. Carrots and kale already take me out of it a little but there’s very little that makes this dish feel Asian to me. I’d buy just the broth if I could and leave the rest.