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Posts Tagged ‘gratin’

by Caitlin Saniga

Beet and beet green gratin

We harvested our beets from the garden last week and were excited to find new ways to prepare them. This gratin, with its toasty, cheesy top, was delicious.

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by Caitlin Saniga

This gratin was a nice alternative to mashed potatoes at Aunt Karen's Thanksgiving feast.

This gratin was a nice alternative to mashed potatoes at Aunt Karen's Thanksgiving feast.

  • salt
  • 3 pounds small potatoes (such as red or Yukon gold), sliced 1/8 inch thick
  • 2 tablespoons unsalted butter, plus more for buttering dish
  • 10 medium leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces
  • 4 cloves garlic, thinly sliced
  • 2 cups heavy cream
  • 1 cup milk
  • 1/4 cup chopped fresh chives, for garnish
Overlap the potatoes in a spiral or ring pattern in the dish.

Overlap the potatoes in a spiral or ring pattern in the dish.

Preheat oven to 375 degrees. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.

In a large skillet, heat butter over medium heat. Saute the leeks and garlic until the leeks are tender, about 7 minutes. Set aside.

In a buttered 9-by-13-inch baking dish or a large casserole dish, arrange half of the reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt. Top with the reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt. Bake until the potatoes are tender, the top of the gratin is golden brown, and most of the cream and milk have been absorbed, about 45 minutes. Garnish with chives.

Recipe adapted from: Country Living (and prepared by Aunt Karen)

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by Sarah Steimer

This was basically a quick way to make cucumbers taste like pickles.

  • 2 tablespoons butter
  • 2 English cucumbers or 3 garden cucumbers, halved seeded and cut into 2- x 1/2-inch strips (4 cups)
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/4 cup chives
  • 2 teaspoons tarragon
  • 1 teaspoon dill
  • 1 teaspoon lemon zest
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Melt butter in a saucepan over medium heat. Cook until it begins to brown.

Toss cucumbers in a 13-by-9-inch baking dish with 1 tablespoon of the butter, salt and sugar. Bake for 25 minutes at 375 degrees.

Add chives, tarragon, dill and lemon zest to the cucumbers and toss. Stir together the breadcrumbs, cheese and remaining butter in a bowl, then sprinkle over cucumbers.

Place under the broiler for 2 minutes, or until the crumbs are golden brown.

Serves about six, as a side dish.

Recipe from: Vegetarian Times

Photo: Sarah Steimer

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by Caitlin Saniga

After you slice up the leeks, handle them with care or the rings will separate. You might be better off to brush them with oil instead of tossing them around with the squash.

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 large leeks, white and pale green parts, cut into 1/4-inch-thick diagonal rounds, well washed
  • 1 medium zucchini, sliced on a diagonal, 1/4 inch thick
  • 1 medium yellow squash, sliced on a diagonal, 1/4 inch thick
  • salt and pepper
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 medium garlic clove, minced
  • 2 teaspoons fresh thyme leaves

Preheat the oven to 425 degrees. Brush a 9-by 9-inch ovenproof glass dish (or a glass dish or pie plate of similar size) with oil. In a medium bowl, gently toss the leeks, zucchini, yellow squash, and 2 tablespoons olive oil and season with salt and pepper. Arrange  vegetable slices in the bottom of the plate, slightly overlapping them.

In a small bowl, combine the bread crumbs, Parmesan, garlic and thyme, and season with salt and pepper. Mix the remaining tablespoon of oil until the mixture is crumbly. Sprinkle the crumb mixture over the vegetables, and bake until the bread crumbs are golden brown and the vegetables are tender, about 25 minutes. Serve hot.

Makes 4 servings.

Recipe: The Martha Stewart Living Cookbook: The Original Classics

Photo: Caitlin Saniga

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