Ratatouille Gratin
I found the recipe for this next dish on Food52 and made it for Paul’s “Welcome to the Lake” dinner on Saturday night. It is a delicious and stunningly beautiful dish.
I added and omitted a few ingredients from the original recipe. In the photos, you’ll see 2 zucchini, 2 yellow squash, and 2 eggplants, but that was too much for the baking dish, so in the recipe, I say to use one of each.
Don’t worry, we didn’t let those go to waste. I spread the excess on a sheet pan, seasoned and baked them off for another meal.
We picked up Paul at Montreal-Pierre E Trudeau International Airport at around 10:30 am.
We then drove to Old Montreal, parked, and walked about a mile and a half to Schwartz’s for their famous smoked meat sandwiches.
That sandwich was just as spectacular as I remembered from when I visited in October, 2010.
August 21, 2018 No Comments
thanksgiving corn gratin
A perfect Thanksgiving side dish inspired by a recipe in a 2002 issue of Bon Appetit. Pictured above are the two main parts of the dish, the creamy corn mixture and the topping consisting of breadcrumbs, bacon, green onions, and fried onion rings. They may be made a day ahead, covered, and refrigerated separately. Also pictured is a package of the instant or “quick-cooking” grits used to thicken the corn mixture.
The fried red onion rings are delicious and well worth the effort, but if you wish to take a shortcut – substitute them with the prepared fried onion rings you find in the grocery store. You know, the ones used in the classic Green Bean Casserole. If used, eliminate the 1/4 cup flour, the red onion, and the 1/2 cup olive oil from the ingredient list and eliminate the 3rd paragraph from the procedure portion of the recipe. Use 1 1/2 cups of purchased onion rings in their place.
Triple Onion Creamy Corn Gratin with Bacon
6 bacon slices, chopped
1/4 cup flour
1 medium red onion, peeled and thinly sliced into rounds
1/2 cup olive oil
2 cups Panko breadcrumbs
1 bunch green onions, thinly sliced (white and light green portions), divided
2 tablespoons unsalted butter
1 large white or yellow onion, peeled and diced
8 cups frozen corn kernels (about 2 1/2 pounds), thawed
2 cups whole milk
1 cup whipping cream
1/4 cup quick-cooking grits
1/4 teaspoon cayenne pepper
1 packed cup grated Monterey Jack or Pepper Jack cheese
November 25, 2009 No Comments
sweet potato or yam?!?
Is it a sweet potato or is it a yam? Often in our grocery stores, reddish-skinned sweet potatoes are labeled as yams. In truth, it is extremely rare to find a true yam in a standard market, just about the only place you may be able to find them is in a Latin American market. There is no need to worry though, if you have a favorite yam recipe, sweet potatoes will fit the bill, because in all honestly, that’s probably what you’ve been using all along.
A true yam is the tuber (or bulb) of a tropical vine and is not even distantly related to the sweet potato. Slowly becoming more common in US (Latin) markets, the yam is a popular vegetable in Latin America and the Caribbean. Yams are revered as religious objects and have ceremonial status, one reason may be because they can become amazingly huge. On the Pacific Island of Ponape, the size of yams is described as 2-man, 4-man, or 6-man, indicating the number of men need to lift the thing! In fact, a 650-pound, 7-foot-long yam has been recorded.
October 16, 2009 4 Comments