Cowboy Cuisine Highlights November Dinner

by Joy Donovan on November 21, 2011

Parmesan Potato Gratin will be on the menu at the Nov. 29th dinner.

FORT WORTH _ Chef Lou Lambert will pair recipes from his new cookbook, Big Ranch, Big City, at a special dinner at 6:30 p.m. Nov. 29 at Lambert’s Steak, Seafood and Whiskey, 2731 White Settlement Road.

The hearty cowboy cuisine found in the new cookbook will be paired with Fort Worth’s Rahr Beers in this stop on the Texas Toast Culinary Tours. The evening also will feature the book’s co-author, June Naylor, and its photographer, Ralph Lauer. Fritz Rahr of Rahr & Sons Brewing Company will discuss the beer pairings.

After graduating from The Culinary Institute of America, Lambert polished his cooking techniques in New York City and San Francisco before opening his own restaurants in Austin and Fort Worth. Big Ranch, Big City, his first cookbook, spotlights 125 recipes that combines his west Texas heritage with his classical training.

Cost for the special dinner  is $95 per person and includes appetizers, four courses with beer pairings andan autographed copy of Big Ranch, Big City. For more information, visit

On the menu will be Parmesan Potato Gratin, and the recipe is below.

Parmesan Potato Gratin
makes 8 to 10 servings

2 T. unsalted butter
3 C. heavy cream
1 1/2 C. freshly grated Parmesan cheese
2 t. kosher salt
1/2 t. white pepper
2 t. coarsely chopped fresh thyme
Pinch of freshly grated nutmeg
3 lbs. russet 
potatoes, peeled
Preheat oven to 375°F. Lightly grease a 9 by 13-inch casserole dish or a 3-quart Dutch oven with 1 tablespoon of butter.
In a large mixing bowl, combine cream, 3/4 cup of the Parmesan, the salt, white pepper, thyme and nutmeg. Evenly slice the potatoes 1/8-inch thick and place in bowl with the seasoned cream, stirring to coat the potatoes.
Arrange the potato slices in the casserole dish, overlapping them like shingles on a roof. Pour cream mixture remaining in the bowl evenly over the potatoes; the cream should come almost to the top layer of potatoes. Press down on the potatoes to evenly compact them into the cream.
Sprinkle the remaining 3/4 cup Parmesan over the potatoes and then dot the top of cheese with small pieces of the remaining tablespoon butter. Bake the gratin, uncovered, in the middle of the oven until the potatoes are tender and the top is golden brown, about 1 hour and 15 minutes. Let the gratin rest for at least 15 minutes before serving. To reheat, cover the gratin with foil and place in 275°F oven for at least 40 to 45 minutes.

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