Ingredients:

• 2 baking potatoes (about 1.5 pounds)
• 1/2 cup (2 oz) shredded Gruyere cheese, divided
• 2 tbsp reduced-fat sour cream
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 tsp butter
• 2 cups vertically sliced red onion
• 2 tsp sugar
• 2 tbsp dry sherry
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1 garlic clove, minced

Directions:

1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Combine potato pulp, 1/4 cup cheese, sour cream, salt, and pepper. Spoon potato mixture evenly into shells.
3. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sugar, saute 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to looses browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.

Ingredients:

• 8 potatoes
• 2 onions
• 2 tbsp clarified butter
• fat for greasing the baking dish
• salt & pepper
• 1/8 tsp grated nutmeg
• 3 eggs
• scant cup (200 ml) cream

Directions:

1. Peel the potatoes, wash, and cut into thin slices. Peel and chop the onions.
2. Heat the clarified butter, add the onions and saute until golden yellow.
3. Grease an ovenproof baking dish and arrange the potatoes and onions in layers. Season well with salt, pepper, and nutmeg.
4. Whisk the eggs with the cream and pour over the potatoes. Cook in a preheated oven at 390F/200C for approximately 50 minutes until the top is golden brown.

Ingredients:

• 1 bunch green onions, thinly sliced
• 1 cup grated Parmesan cheese
• 2 tbsp all purpose flour
• 1 tbsp chopped fresh thyme
• 1 1/2 tsp salt
• 3/4 tsp ground black pepper
• 2 lbs Yukon Gold potatoes, peeled, cut into 1/8 in. thick rounds
• 12 oz yellow crookneck squash, cut into 1/8-inch-thick rounds
• 6 tsp olive oil

Directions:

1. Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
2. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
3. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
4. Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Marinade:

• 2 tbsp Cambodian Lemongrass curry (or any curry)
• 1/2 c lemon juice
• 1/2 c white wine vinegar
• 2 tbsp soy sauce
• 1 - 2 lbs flank or skirt steak (I used the el-cheapo stir-fry steak and it was good)

Paste:

• 3 tbsp Cambodian Lemongrass curry (again - sub as you see fit)
• 2 tbsp water
• 2 tbsp fish sauce
• 2 tbsp olive oil

Veggies & Sauce:

• 1 c coconut milk
• 1/2 c water
• 1 tbsp lime juice
• tons of fresh, barely sauteed veggies - your choice, cut up bite-sized (use at LEAST two cups of fresh veggies) -OR- 12 oz bag frozen veggies (not a popular choice in my world, too squishy)

Directions:

1. Combine all "marinade" ingredients and marinate for 30 minutes.
2. Combine all "paste" ingredients, stir into a paste, and set aside for vegetables.
3. Stir-fry veggies in large skillet or wok for about 5 minutes (enough to get them slightly cooked, but still mostly raw-ish). While veggies are cooking, heat coconut milk and water in small pot for 5 minutes, stirring regularly (low heat to prevent scorching).
4. Thoroughly mix in curry paste and lime juice, pour over entire vegetable mixture. Make sure all veggies are coated, cover and cook over medium-low heat for 10 minutes, stirring occasionally.
5. Depending on cut of meat, you may want to start cooking that now. I used a cast iron skillet for the meat. Heat skillet to medium-high and sear meat for about 3 minutes on each side (more or less depending on desired doneness). Juices will escape and you should just discard these juices.
6. After sauce and veggies have been cooking for 10 minutes, remove cover and continue simmering for 5-10 minutes, depending on how thick you like your sauce. Serve over steak and rice.

Tracy's notes: For veggies I used broccoli, cauliflower, carrots, mushrooms, onions, garlic, sugar snap peas, cabbage, bell pepper, and broccoli slaw (found in the produce area). You can use any, and you can make this whole recipe vegetarian by omitting the meat and using soy sauce instead of fish sauce in the paste.

In my opinion, the only thing really tricky about this recipe is the timing, but if you make sure to hold off on cooking the meat until the end, it should remain pretty juicy and delicious. I could eat the vegetarian version of this every day. Bon Appetit! :)