Posts Tagged ‘gratin’

Gratin & Crisp Grateful

I made several recipes with the food from my share last week, starting with dessert which I sometimes do have first. Enjoy!

Apple Crisp with Oat Topping

IMG_1377[1]INGREDIENTS

3 pounds apples
2 tablespoons lemon juice
3/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup unbleached organic flour
1/3 cup steel cut organic oats (mine was already mixed with flax seed)
6 tablespoons cold butter (1/2 stick)
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 6

PREPARATION

Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the 1/2 cup of the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, the remaining brown sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve the crisp warm or at room temperature with a scoop of vanilla ice cream or a drizzling of heavy cream. I also like to eat it cold.


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Sautéed Shredded Cabbage and Squash Gratin with Red Quinoa

 

Click on title for recipe details.IMG_1414[1]

 

 

 

 

 

 

 

Soy-Roasted Brussels Sprouts & Radishes

and

Soy-Roasted Fennel & Carrots

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Yield: 4 side-dish servings

Time: 35 to 40 minutes

Oil for greasing the pan
1 pounds Brussels sprouts, trimmed and halved
1/2 pound, cleaned whole radishes
2 tablespoons peanut oil (I used EVOO)
1-1/2 teaspoons soy sauce (use more or less to taste)
1 tablespoon Dijon mustard
Black pepper

Oil for greasing the pan
2 large fennels, cut into large 3/4 inch slices (amount can be increased to taste)
6-8 large carrots, carrots, cut into coins(amount can be decreased or increased to taste, I liked having more carrots)
2 tablespoons peanut oil (I used EVOO)
1-1/2 teaspoons soy sauce (use more or less to taste)
1 tablespoon Dijon mustard
Black pepper

Heat the oven to 350°F and lightly grease a 13- by 18-inch baking sheet. Toss the Brussels sprouts with the oil, soy sauce, mustard, and a little black pepper. Transfer to the greased baking sheet in an even layer and roast until the sprouts are partially tender, about 15 minutes. Stir and raise the oven temperature to 400°F. Continue to roast, stirring every 5 minutes or so, until the sprouts are browned and fully tender, 15 to 20 minutes. Serve hot or warm.

 

Balsamic Mashed Sweet PotatoesIMG_1382[1]

Gourmet | November 1998

Serves 6

Ingredients

3 pounds sweet potatoes
2 tablespoons fine-quality balsamic vinegar
1/2 teaspoon ground cinnamon
1/4 cup nonfat sour cream
preparation

Preheat oven to 425°F.

With a fork prick sweet potatoes in several places and on a baking sheet bake in middle of oven until very tender, about 1 1/4 hours. When potatoes are cool enough to handle, remove skins and discard. In a food processor blend potatoes with vinegar and 1/4 teaspoon cinnamon until smooth. Transfer potatoes to a bowl and stir in sour cream until combined well. Season potatoes with salt and pepper. Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat sweet potatoes, covered, in a 350°F. oven about 30 minutes.

Serve sweet potatoes sprinkled with remaining 1/4 teaspoon cinnamon.

Gratin of Turnips and Onions

1/2 pound turnips, peeled and gratedIMG_1400[1]
1 onion, chopped fine
2 teaspoons cornstarch
1/4 cup plus 1 tablespoon freshly grated Parmesan
1/3 cup heavy cream

In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375¡F. oven for 25 to 30 minutes, or until the top is golden.

 

Recipes I’m going to try –

Sweet Potato-Sausage Soup

If you like a little heat, swap in spicy Italian sausage for the sweet.

PREP: 20 MINS TOTAL TIME: 40 MINS SERVINGS: 6

INGREDIENTS

1 tablespoon olive oil
1 large yellow onion, diced large
2 cloves garlic, minced
Salt and pepper
3/4 pound sweet Italian sausage, casings removed
2 sweet potatoes (1 pound total), peeled and diced medium
4 cups chicken broth
3/4 cup small pasta shells
4 cups roughly chopped mixed greens, such as kale and Swiss chard
Grated Parmesan, for serving

DIRECTIONS

In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.

Add sweet potatoes, broth, and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmesan.

Napa Cabbage Wedge Salad with Apples and Buttermilk Dressing

napa_cabbage_wedge_salad-4Author Notes: A fresh take on the classic wedge salad, with Napa cabbage, crisp apples, red onion, and a robust, creamy buttermilk Parmesan dressing. – Elizabeth Stark

Serves 4 to 6

For the buttermilk Parmesan dressing:

1 clove garlic, smashed and minced
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1/8 teaspoon sea salt
2 tablespoons extra-virgin olive oil
2 tablespoons sour cream
2 to 3 tablespoons buttermilk
2 tablespoons finely crumbled or shredded Parmesan

In a small mixing bowl, combine the garlic, sherry vinegar, Dijon, and sea salt with a fork. Whisking vigorously with the fork, drizzle in olive oil and then whisk in sour cream. When mixture is thick and creamy, slowly whisk in buttermilk. Finally, add the crumbled Parmesan, and whisk vigorously to combine. Chill dressing in the fridge while you prepare the salad.

For the Napa cabbage wedge salad:

1 small head Napa cabbage
1 small red onion
2 crisp apples (Honeycrisp, Fuji, and Braeburn are all favorites)
2 tablespoons tablespoons crumbled Parmesan, plus a few bits for crumbling over finished salad
1 tablespoon minced chives
Sea salt to taste
1/4 teaspoon fresh ground black pepper

Keeping the core intact, slice Napa cabbage lengthwise into four equal quarters. Arrange on a large platter. Either with a mandoline or a sharp knife, carefully cut the red onion into paper thin slices. Core and cut apples into 1/8-inch thick slices. In a medium-sized bowl, toss apples and onions with a pinch of sea salt and a tablespoon of the prepared dressing. Tuck dressed onion and apple slices all around and between the leaves of the cabbage wedges. Drizzle the Napa wedges with most of the remaining dressing. Finish with chives, a pinch of sea salt, plenty of fresh ground black pepper, and scattered Parmesan.

Bon Apetit!

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