Seasonal+Recipes


 * RECIPE: Scalloped Yukon Gold Potato Gratin with Fresh Herbs **
 * *= //available through Buying Club// **
 * Ingredients: **
 * 3 pounds medium Yukon Gold potatoes* 
 * 2 cups heavy whipping cream* 
 * 1/4 cup (1/2 stick) butter* 
 * 2 garlic cloves, minced 
 * 1 tablespoon minced fresh Italian parsley 
 * <span style="font-family: 'Tahoma','sans-serif';">1 tablespoon minced fresh rosemary <span style="font-size: 12pt; font-family: 'Times New Roman','serif';">
 * <span style="font-family: 'Tahoma','sans-serif';">1 tablespoon minced fresh sage* <span style="font-size: 12pt; font-family: 'Times New Roman','serif';">
 * <span style="font-family: 'Tahoma','sans-serif';">1 tablespoon minced fresh thyme <span style="font-size: 12pt; font-family: 'Times New Roman','serif';">
 * <span style="font-family: 'Tahoma','sans-serif';">1 1/2 teaspoons fine sea salt <span style="font-size: 12pt; font-family: 'Times New Roman','serif';">
 * <span style="font-family: 'Tahoma','sans-serif';">3/4 teaspoon freshly ground black pepper <span style="font-size: 12pt; font-family: 'Times New Roman','serif';">
 * <span style="font-family: 'Tahoma','sans-serif';">1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces) - or try horseradish cheddar* for a little kick! <span style="font-size: 12pt; font-family: 'Times New Roman','serif';">

<span style="font-family: 'Tahoma','sans-serif';">Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl. <span style="font-size: 12pt; font-family: 'Times New Roman','serif';"> <span style="font-family: 'Tahoma','sans-serif';">Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: //Can be made 6 hours ahead.// Cover with plastic wrap and chill. Remove plastic wrap before baking. <span style="font-size: 12pt; font-family: 'Times New Roman','serif';"> <span style="font-family: 'Tahoma','sans-serif';">Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
 * <span style="font-size: 10pt; color: maroon; font-family: 'Tahoma','sans-serif';">Directions: **<span style="font-size: 12pt; font-family: 'Times New Roman','serif';">

**<span style="font-family: tahoma,arial,helvetica,sans-serif;">***= //available through Buying Club this week//** <span class="EC_Apple-style-span" style="font-weight: bold;">Preparation Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes. While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl. Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs. <span class="EC_Apple-style-span" style="font-style: italic;">(Source: Gourmet, April 2007)
 * RECIPE: <span class="EC_Apple-style-span" style="font-size: 14px; color: #133374; font-family: Verdana; white-space: pre;">Mashed Turnips and Potatoes with Horseradish Bread Crumbs<span class="EC_Apple-style-span" style="font-size: 13px; color: #800000; font-family: tahoma; white-space: normal;">
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">2 pounds yellow-fleshed potatoes such as Yukon Gold*
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">1 1/4 lb turnips*
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">2 1/4 teaspoons salt
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">7 tablespoons unsalted butter*, cut into tablespoons
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">2 tablespoons drained bottled horseradish, patted very dry between paper towels
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">3/4 cup whole milk*
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">1/2 cup thinly sliced scallion greens or garlic chives*
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">Unsalted butter for buttering pan*
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">1 teaspoon finely grated fresh orange zest
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">1 1/4 cups fresh orange juice
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">2 tablespoons molasses (not robust or blackstrap)
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">1/2 teaspoon salt
 * <span class="EC_Apple-style-span" style="font-size: 15px; color: #143775;">1/4 teaspoon black pepper