Porterhouse: potato gratin, roasted brussels sprouts & romesco sauce – Herd & Grace
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Cooking tools:
- Food processor
- Blender
- Roasting rack
- Baking dish
- Saucepan
- Slotted spoon
- Mixing bowl
- Baking sheet
- Skillet
- Aluminum foil
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme, plus more to finish
- 2 garlic cloves, chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt
- freshly ground black pepper
- Unsalted butter
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
- 1/2 cup grated Parmesan, plus more for broiling
- 2 roasted and peeled Red Bell Peppers
- 1 Heirloom Tomato
- 2 Fresno Chile, deseeded
- 4 cloves Garlic
- Add 3/4 C Almond Flour
- 2 teaspoons Smoked Paprika
- 2T Sherry Vinegar
- 1/2 C Olive Oil
- 2 T finely chopped Parsley
- Wanderer Porterhouse
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