Brudda from anudder Muddah?

I know women who work together can be "in sinc", but bloggers??
Twice this past week, I have been thinking about recipes, only to find that the delightful
g o b b l e r has been there before me.

Firstly with his treatise on the humble, yet amazing Quince (of which I dreamed about last night) and then again with his recipe for Gratin Dauphinoise. Even his suggestions of paring it with a rib eye steak was a little freaky.

I'd guess it is because both gobbler and I both proudly and loudly advocate eating fresh IN SEASON local produce, so the chances of us both blogging about the same ingredients are not too bad.

But twice in a week??

I'd like to thing that the Universal Energy that binds (and sometimes blinds) all food bloggers has been working its majik through us.

Here's the recipe for the Gratin Dauphinoise. As for my steak, I took them out of their cryovac bags, and removed the weird little bone condoms (What the hell ARE those things, BTW?) and let them come to room temp.

My tips on the perfectly cooked steak can be found here.

I seared all sides in a cast iron pan, setting off the smoke alarms, and then because they were so incredibly thick, I whacked the in the oven next to the Gratin Dauphinoise. Furry's for 10 minutes, and mine for 5.

They were perfect!!

2008 is the Year Of The Potato (apparently), and this dish is unbelievably easy and fabulous for these cooooool Autumn nights.

Enjoy!

Bah.. Just realised that I have left my camera uploady cord thingy at home. Pics later today.