Potato and Leek Gratin

This is a Martha Stewart recipe that Jess made when we were visiting for Christmas a few months ago. I plan to make it for Easter this weekend. Delicious!

Potato and Leek Gratin

Martha Stewart

Ingredients

3 lbs russet potatoes

2 tbsp unsalted butter

1 leek, white part only, halved lengthwise and cut into ¼-inch-thick slices

1 ½ cups heavy cream

1 cup whole milk

¼ tsp nutmeg

coarse salt and freshly ground black pepper

1 ½ cups Gruyere cheese, coarsely grated

Directions

1.  Preheat oven to 400 degrees
2. Fill a large bowl with water. Peel potatoes and add them to water as you peel to prevent discoloration.
3. Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg: cook until bubbles form around the edge. Remove from heat.
4. Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish. Season with salt and pepper. Pour leek-cream mixture over potatoes and sprinkle with cheese.
5. Bake until potatoes are fork-tender and top is brown and bubbling, about 55 minutes. Remove from oven and let cool about 10 minutes before serving.

Vegetable Chowder

I don't actually have a recipe for this, so I'll just tell you what I did.

Olive Oil
Butter
Large onion
Garlic
Flour
Frozen corn

Heat some olive oil and butter in a heavy bottomed pat. Slice your onion really thin using the slicing blade in a food processor. This makes caramelization easier. Dump the onions in the hot pot and stir occasionally, until caramelized. Be careful not to burn them.

Once they're caramelized make a little space in the center of the pan and brown some minced garlic.

Add some flour (maybe 1/4 c) and make a roux. Dump in some water and frozen corn and bring up the temperature until it bubbles. Blend until smooth. I like to transfer it to a high-powered blender because it makes it smoother, but an immersion blender is easier and doesn't make a big mess.

That makes the chowder base. Return it to the pan and add whatever vegetables you want and have on hand. I used:

Diced celery
Diced orange bell pepper
Diced potatoes
Chopped & pre-roasted asparagus

I had the raw veggies cooking in the chowder base while I roasted the asparagus in the oven, just because I thought that would taste better.

Then I added a spoonful of vegetable base. You could use chicken base. Or if you don't use stock base, you could just use whatever chicken or vegetable stock or bouillon that you like to use. Thin the soup a bit until it stirs nicely and doesn't stick to the bottom of the pan.

Once the vegetables are cooked through, add some milk for creaminess. Do not let the soup boil once you've added the milk or it will curdle and ruin the texture of your soup. Season with salt and pepper to taste.

It would be great with cheese in it as well or served with some sourdough bread.

Cranberry and Pumpkin Seed Granola

INGREDIENTS

• Dry

  • 7 C rolled oats (not quick or instant)
  • 1 1/2 C raw sunflower seeds
  • 1 1/2 C raw pumpkin seeds
  • 2 C raw nuts (pecans, almonds, etc.)
  • 1/3 C raw sesame seeds (opt.)
  • 1 Tbsp cinnamon

• Wet

  • 1/2 C honey (warmed for easier pouring)
  • 1/3 C pure maple syrup
  • 1 C sunflower oil or other cold-pressed oil
  • 2 tsp pure vanilla extract
  • 1 C dried cranberries, to be added later

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INSTRUCTIONS

• 1. Preheat oven to 250 degrees. Line 2 rimmed baking sheets with parchment paper. Set aside.
  2. In a large bowl, combine all dry ingredients; stir well.
  3. In a medium bowl, combine wet ingredients with a small whisk.
  4. Combine the wet and dry ingredients and stir until evenly moistened.
  5. Spread evenly onto baking sheets.
  6. Bake about 1 1/2 hours, stirring every 25 minutes for even toasting, or until pale and golden brown.
  7. After the second stir, add in the dried cranberries.

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NOTES

Tip: Do not let granola get too brown as it will continue to cook while cooling and become too dry and strong in flavor.  Cool completely; place in tightly sealed container.