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Posts with tag gratin

Root-Vegetable Gratin - Feast Your Eyes

Posted Oct 5th 2009 10:00AM by Alexa Weibel
Filed under: Feast Your Eyes

Photo: thebittenword.com, Flickr.

As cooler temperatures brighten the appeal of a toasty kitchen, gratins become increasingly enticing. We find ourselves plotting to spend afternoons by the oven creating warming dishes in anticipation of cold-weather weeks, since there's hardly anything more comforting than coming home to a ready-made meal that needs only to be popped into the oven.

And what could be more appropriate than this Root-Vegetable Gratin adapted by the bloggers at thebittenword.com. Clay and Zach boast that "the sweetness of the squash and sweet potatoes plays perfectly off the more earthy, turnip-y taste of the rutabaga." And yet as polished as this gratin may appear, the dish involves little more than the assembly and baking of mandoline-sliced vegetables, with the addition of heavy cream, chicken broth and a light panko topping. Check out Food & Wine's original recipe here and a plethora of gratin inspirations here.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Tempting Tastes of YumSugar

Posted Jul 9th 2009 1:00PM by Monika Bartyzel
Filed under: YumSugar

Homemade mustard and ketchup. Photo: YumSugar

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Forget that stuff on the shelf. This summer, make your own ketchup and mustard.

Going vintage can make for a stylish bachelorette party.

Fresh tomatoes are hard to resist, but for a warm alternative try Gratin of Tomato and Bread.

Jicama turns tired coleslaw into a sprightly condiment or side dish.

Eating fruit becomes even more fun when you make it a taste test.

The St. Germain Cocktail is a refreshing mix of sparkling white wine, St. Germain and club soda.

Rare to well-done ... How do you order your burger?

Savoy Cabbage Gratin

Posted Nov 23rd 2008 3:00PM by Emily Matchar
Filed under: Vegetables, Thanksgiving, Fall

I think all Thanksgiving tables need some nice, slow-cooked cruciferous veggies - roasted Brussels sprouts with browned butter and pecans, braised spiced cauliflower. Or how about this winner: Savoy cabbage gratin, made with rich, triple-cream cheese. Molly at Orangette has adapted a recipe from Molly Stevens, and oh, does it look tempting. All you need to do is saute sliced cabbage and scallions in some butter, add a bit of stock and bake in a gratin dish before tossing on some flavorful cheese. The original recipe calls for a Saint-Marcellin; Molly subs a Delice de Bourgogne.

Lunch carts, cabbage, cobbler, and cornmeal: The Boston Globe in 60 seconds

Posted Aug 21st 2006 11:08AM by Bob Sassone
Filed under: Restaurants, Science, Farming, Business, Recipes, Books, Raves & Reviews, Trends, Newspapers, Stores & Shopping, Lists, How To, In Sixty Seconds

What can you do with cherry tomatoes? Many things.
An in-depth investigation of Boston lunch carts.
Yes, you can make a simple relish with cabbage!
The pleasing history of cornmeal.
This week is the last week for Boston's Restaurant Week (yup, it actually lasted two weeks).
A review of Sleep On It, a new book with recipes for bed & breakfast owners.
More recipes: Peach and Blueberry Cobbler; Gratin of Squash, Tomatoes, and Mozzarella; and Pattypan Squash Stuffed with Corn and Feta.

Ingredient Spotlight: Artichokes

Posted Feb 24th 2006 9:00AM by Nicole Weston
Filed under: Vegetables, How To, Did you know?

Artichokes have been a favorite food for over 2000 years, first appearing as a popular aphrodisiac in Ancient Greece and Rome. They grew natively around Italy, but by the year 800, they were being cultivated in Spain and gradually spread to other areas of Europe. Today, nearly all commercial artichokes grown in the US come from California, where they are harvested year-round. There are more than 50 varieties of artichokes, but only a few are commercially grown. The ones in the United States are likely to be round and green Globe artichokes, but some varieties have brown or purple leaves. The small artichokes sold as "baby artichokes" are not a variety of their own, but merely an immature version of larger artichokes.

Continue reading Ingredient Spotlight: Artichokes

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Root-Vegetable Gratin - Feast Your Eyes

Tempting Tastes of YumSugar

Savoy Cabbage Gratin

Lunch carts, cabbage, cobbler, and cornmeal: The Boston Globe in 60 seconds

Ingredient Spotlight: Artichokes

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