Side Dishes

Scalloped potatoes

Ingredients:

• 3 1/2 cups pared potatoes, sliced 1/8" thick
• 1/4 cup thinly sliced onion
• 1 1/2" Tbsp. butter
• 1 1/2 Tbsp. flour
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 2 1/2 cups milk

1. Preheat oven to 325 degrees. Mix flour salt
   and pepper. Arrange potatoes and onions in
   layers in a greased casserole dish. Sprinkle
   each layer with a little flour mixture.
   


2. Dot with butter and pour 1 1/2 cups milk
   over potatoes.
   


3. Bake at 325 degrees for 1 hour.


4. Heat remaining 1 cup of milk and add slowly
   to potatoes. Return to over and bake for one
   more hour.
   



SPRING VEGETABLES WITH SHALLOTS AND LEMON

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 shallots, cut crosswise into thin slices
• 1 pound sugar snap peas, trimmed
• 1 pound asparagus, trimmed and cut
  diagonally into 1/2-inch slices
  
• 3 pounds fresh fava beans, shelled,
  blanched in boiling water 1 minute, and
  outer skins removed,
  
• or 1 pound frozen Fordhook lima beans,
  blanched and, if desired, skinned in same
  manner
  
• two 3-inch strips lemon zest removed with a
  vegetable peeler and cut crosswise into julienne
  strips
  
• 2 teaspoons fresh lemon juice

In a large skillet, heat 1 tablespoon oil and
1/2 tablespoon butter over moderately high heat
until foam subsides and sauté shallots,
stirring, until tender, about 2 minutes. With a
slotted spoon transfer shallots to a bowl. In
fat remaining in skillet, sauté snap peas with
salt to taste, stirring occasionally, until
crisp-tender and add in shallots.

In skillet, heat remaining tablespoon oil and
1/2 tablespoon butter over moderately high heat
until foam subsides and sauté asparagus with
salt to taste, stirring occasionally, until
crisp-tender. Add fava or lima beans and sauté,
stirring occasionally, 2 minutes. Add zest,
lemon juice, snap peas and shallots, and salt
and pepper to taste and sauté, stirring, until
just heated through.

Serves 6.