Fennel, swiss chard, and white beans in a creamy gratin scented with nutmeg and topped with cheesy breadcrumbs.
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Sweet, tender bay scallops and baby Paris mushrooms get broiled under a simple, homey blanket of Gruyère-infused béchamel. Decadent!
A light, green version of the classic French gratin, this baked zucchini crumble is inspired by Avignon and full of the flavors of wine, herbs, and lots of cheese.
The gratin has the ability to elevate even the most humble of vegetables, even the oft overlooked turnip. This Turnip Gratin from Edward Behr's The Art of Eating Cookbook smothers sweet, thinly sliced turnips in a very special béchamel. Instead of the standard that's always rich but often a little bland, this version calls for a slow cooked béchamel that's infused with onion, clove, bay leaf, and ham.
This recipe from The Art of Simple Food would convert just about anybody to Swiss chard. And while that rule could be applied to most gratins—heavy amounts of cream and cheese works wonders—Waters opts instead for a sprinkle of flour to thicken the base of milk. It keeps the taste clean and light while still bringing that stick-to-the-bones heartiness.
[Photograph: Robin Bellinger] Shopping List 1 1/4 cups dry beans: $1.50 1 onion: $0.50 1 carrot: $0.25 1 stalk celery (pro-rated): $0.25 Fresh sage: $1.39 Can tomatoes: $1.50 Greens: $2.00 Pantry items: Breadcrumbs, olive oil, salt, garlic, polenta. Total cost...
A few things attracted me to this recipe: its supposed Basque originsambitious restaurants) -->, its easy preparation in a food processor, and a quick 15-minute cooking time. I imagined the gratin of white beans would be crusty and creamy, like...
This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever...