Potato Leek Gratin with Fresh Sage

Potato Leek Gratin with Fresh Sage
Author: 
Recipe type: Main Dish
Serves: 6-7
 

Ingredients
  • 3 lb. yellow potatoes, very thinly sliced
  • 1 quart milk, preferably whole
  • 2 bay leaves
  • 3 sprigs fresh sage or 1 Tbsp. dried
  • 3 cloves garlic, chopped
  • 2 large or 3 medium leeks, white parts cut in half lengthwise, carefully washed, & sliced
  • Salt, pepper, & grated nutmeg to taste
  • 2 Tbsp. fresh sage, chopped
  • 1 c. breadcrumbs
  • 1 ½ c. grated cheese, such as Gruyere, white cheddar, smoked gouda, or fontina.
  • 2 Tbsp. butter, cut into pieces

Instructions
  1. Preheat oven to 375 degrees & butter a 9”x12” gratin dish.
  2. Slowly bring milk, bay leaves, sage sprigs, garlic, leeks, & 2 tsp. salt to a boil in a large pan.
  3. Simmer until potatoes are just tender.
  4. Drain, reserving milk & keeping it hot, & remove herbs.
  5. Combine chopped fresh sage, breadcrumbs, & a ½ cup of the cheese & set aside. Make a single layer of vegetables in the dish, sprinkle with salt & nutmeg & top with a light layer of cheese.
  6. Repeat with the remaining vegetables & cheese, ending up with vegetables on top.
  7. Add enough of the hot reserved milk to just barely cover.
  8. Top with the sage/breadcrumb/cheese mix & dot with butter & bake until crust is golden, about 50-60 minutes.

 

Tomatillo Poblano Frittatas

Tomato Poblano Frittatas
Author: 
Recipe type: Main Dish
 

Ingredients
  • 8 eggs
  • 2 Tbsp. milk
  • ½ tsp. dried oregano or marjoram
  • 2 Tbsp. butter, Driftless sunflower oil or olive oil
  • 1 poblano pepper, seeded & cut into thin strips (use gloves if you don’t want burning fingers)
  • 1 red sweet pepper, cut like the poblanos
  • 3 cloves garlic, minced
  • 1 c. tomatillos, husked & halved
  • 1 c. cheddar or jack cheese, shredded
  • salt & pepper to taste

Instructions
  1. Turn oven on to broil. Whisk together eggs, milk, salt, pepper, & herbs in a bowl.
  2. Stir in half of the cheese.
  3. In a large well-seasoned cast iron pan or oven-proof skillet, melt butter or oil over medium heat & swirl to coat.
  4. Add pepper strips & saute for a minute or two.
  5. Add garlic & tomatillos & saute for another minute.
  6. Pour in egg mixture & let cook for a couple minutes, until starting to set around the edges.
  7. Place pan under broiler for about a minute, add remaining cheese, & return to broiler for another minute (be careful not to burn it!!).
  8. Serve immediately

 

Tuscan Zucchini Pie

Tuscan Zucchini Pie
Author: 
Recipe type: Main Dish
 

Ingredients
  • 2 medium zucchinis
  • 2 eggs
  • ¼ cup unbleached all-purpose flour
  • ¼ cup milk mixed with ¼ cup water
  • ¼ tsp. finely chopped garlic
  • 3 Tbsp. minced cippolini onion
  • 1 c. chopped collard greens
  • Freshly ground black pepper
  • Freshly ground nutmeg
  • ¼ c. grated Parmesan or pecorino cheese
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • Salt

Instructions
  1. Cut zucchini crosswise into ⅛ inch thick rounds.
  2. Put in a bowl, sprinkle about ⅓ tsp. of salt over the top, toss, & set aside for 30 minutes
  3. Drain & pat dry.
  4. Preheat oven to 425 degrees.
  5. Beat eggs in a bowl. Beat in flour. Add themilk/water mixture & beat it in.
  6. Add the garlic, onion, collard greens, ⅓ tsp. salt, pepper, nutmeg, & cheese.
  7. Mix well.
  8. Arrange zucchini slices without overlapping in the bottom of two 8 inch cake or pie tins, double layering the zucchinis if possible.
  9. Stir the egg mixture well & pour it evenly over the 2 pans.
  10. Drizzle 1 Tbsp. oil over each pie & bake for 30 minutes.
  11. Serve hot with another drizzle of oil with each pie.

 

Winter Root vegetable Au Gratin

Winter Root vegetable Au Gratin
Author: 
Recipe type: Main Dish
 

Ingredients
  • ½ c. yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1Tbsp. fresh thyme (or ½ tsp. dried)
  • 8 c. thinly sliced mixed winter root vegetables
  • 1 c. milk
  • 1 c. heavy cream (or condensed milk)
  • 1 c. grated cheese of choice such as parmesan, asiago, Gruyere, aged cheddar
  • salt & pepper to taste

Instructions
  1. Preheat oven to 350 degrees.
  2. Oil a 7” x 11” baking dish.
  3. In a large bowl, mix all ingredients but the cheese & pour into baking dish.
  4. Press down any veggies that are sticking out.
  5. Top with grated cheese & bake uncovered for 45-60 minutes, rotating if necessary, until vegetables are tender & top is crisp.
  6. Remove from oven & let stand a few minutes before serving.

 

Parsnip & Potato Mash

Parsnip & Potato Mash
Author: 
Recipe type: Side Dish
 

Ingredients
  • 4 pounds potatoes, peeled and quartered
  • 1 pound parsnips, peeled and cut into large chunks
  • 1 tablespoon salt
  • 1 cup milk
  • 6 to 8 tablespoons unsalted butter
  • Freshly ground pepper

Instructions
  1. Place potatoes and parsnips in a large pot, cover with water, and add 1 tablespoon salt.
  2. Bring to a simmer and cook for 20 to 25 minutes, or until potatoes are very tender.
  3. Drain, return to pot, and mash until almost smooth (or leave slightly chunky, if you prefer).
  4. Heat milk with 6 tablespoons of butter until scalding and then add in slowly, mashing or stirring into potatoes until smooth.
  5. Season with pepper. Dot with remaining butter,if desired.

 

Sweet Potato Pie

Sweet Potato Pie
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 pound sweet potatoes
  • ½ cup butter, softened
  • 1 cup sugar
  • ½ cup milk
  • 2 eggs
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust

Instructions
  1. Boil sweet potatoes whole in skin for 20 to 30 minutes,or until done.
  2. Run cold water over the sweet potato, and remove the skins.
  3. Break apart sweet potato in a bowl.
  4. Add butter, andmix well with mixer.
  5. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla.
  6. Beat on medium speed until mixture is smooth.
  7. Pour filling into an unbaked pie crust.
  8. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.
  9. Pie will puff up like a souffle, and then will sink down as it cools.

 

Root Veggie Gratin with Horseradish Crust

Root Veggie Gratin with Horseradish Crust
Author: 
Recipe type: Main Dish
Serves: 6
 

Ingredients
  • 2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, sweet potato, etc.)
  • 4 ounces grated cheddar cheese
  • 3 Tbsp. flour
  • ½ cup rye bread crumbs
  • 2 cups whole milk, heated
  • 1-2 Tbsp.Driftless sunflower oil
  • 3 Tbsp. butter
  • ⅓ cup apple cider or wine
  • 1 Tbsp. minced garlic
  • ⅛ tsp. nutmeg
  • Salt & pepper
  • 2 Tbsp. prepared horseradish

Instructions
  1. Heat oven to 375 degrees.
  2. Spread vegetables & garlic in large baking dish, drizzle with oil & cider or wine
  3. Season to taste with salt & pepper, & toss well.
  4. Cover dish tightly with aluminum foil & bake 20 minutes
  5. Remove foil & continue to roast until vegetables are brown-tipped & tender 20-25 min. Meanwhile, start make a white sauce by melting the butter in a saucepan
  6. Stir in flour & cook over low heat several minutes.
  7. Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.
  8. Season with salt, pepper, & nutmeg.
  9. Gently fold the sauce into the roasted vegetables.
  10. Mix horseradish, cheddar, & bread crumbs with your fingers
  11. Scatter the mixture evenly over the vegetables.
  12. Continue to bake until bubbly, 20- 30 minutes.