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apple_pathwaysI've had a chatty life couple of days! So I'm going to try to get everything I want to say into one more post today. I PROMISE! So, let's get started, shall we?
First: I went with my mother out to our garden plot today to gather up our stakes and tomato cages and take down the fence our bean was growing on. (THAT was a workout: the bean vine was all up in that fence, and it took some major cardio-vascular effort to rip it out.) We also harvested the last of our crops. (Though I do have some more leeks I'll go back for this weekend.)
Pictures:
My mother suspects the vegetable thieves have been at her Brussels sprouts, but since the stalks are still there and only the sprouts are missing, I think rabbits are more likely.
Here's the rest of our haul:
And now, a recipe:
Leek and Potato Gratin
Put the sliced potatoes, leeks, and garlic in the pot and pour in enough milk so that it almost covers. Add the sprig of thyme and the bay leaf and bring to a boil over medium heat; simmer until the veggies start to get tender (about 10-15 minutes).
Preheat oven to 350F. While the veggies are simmering, make a roux with the butter and flour: melt the butter over medium heat in the saucepan; add the flour, and cook (stirring frequently) until it starts to brown. Turn off heat when roux is cooked.
Remove the veggies from the milk with a slotted spoon; discard the thyme and bay leaf. Turn on the burner under the roux, and slowly add the milk from the veggie pot, stirring with a whisk after each edition, until all the milk is added and the sauce is smooth.
Butter the bottom and sides of the casserole dish. Place a layer of the potato/leek/garlic mixture to cover the bottom of the casserole dish. Season with salt and pepper, spoon on enough sauce to cover, and sprinkle with some of the cheese. Continue adding layers of vegetables, salt and pepper, sauce, and cheese until you've used up all the vegetables; end with a layer of cheese.
Place dish in preheated oven and bake until bubbly and cheese is browned; about 30-40 minutes. This dish is GOOD, and worth buying a nice piece of cheese for; the simplicity of the sauce really lets you taste the cheese and veggies.
First: I went with my mother out to our garden plot today to gather up our stakes and tomato cages and take down the fence our bean was growing on. (THAT was a workout: the bean vine was all up in that fence, and it took some major cardio-vascular effort to rip it out.) We also harvested the last of our crops. (Though I do have some more leeks I'll go back for this weekend.)
Pictures:
My mother suspects the vegetable thieves have been at her Brussels sprouts, but since the stalks are still there and only the sprouts are missing, I think rabbits are more likely.
Here's the rest of our haul:
And now, a recipe:
Leek and Potato Gratin
- Four or five medium potatoes (any type, really; peeled and sliced)
- 3 or 4 leeks, white and pale green parts only, sliced
- Milk (enough to almost cover the veggies in the pot)
- 2 TBS butter
- 2 TBS flour
- sprig of thyme, a bay leaf
- 3-4 cloves of garlic, thinly sliced
- 1-2 cups shredded gouda, gruyere, or other cheese
- Casserole dish
- Pot large enough to hold veggies
- Medium saucepot
Put the sliced potatoes, leeks, and garlic in the pot and pour in enough milk so that it almost covers. Add the sprig of thyme and the bay leaf and bring to a boil over medium heat; simmer until the veggies start to get tender (about 10-15 minutes).
Preheat oven to 350F. While the veggies are simmering, make a roux with the butter and flour: melt the butter over medium heat in the saucepan; add the flour, and cook (stirring frequently) until it starts to brown. Turn off heat when roux is cooked.
Remove the veggies from the milk with a slotted spoon; discard the thyme and bay leaf. Turn on the burner under the roux, and slowly add the milk from the veggie pot, stirring with a whisk after each edition, until all the milk is added and the sauce is smooth.
Butter the bottom and sides of the casserole dish. Place a layer of the potato/leek/garlic mixture to cover the bottom of the casserole dish. Season with salt and pepper, spoon on enough sauce to cover, and sprinkle with some of the cheese. Continue adding layers of vegetables, salt and pepper, sauce, and cheese until you've used up all the vegetables; end with a layer of cheese.
Place dish in preheated oven and bake until bubbly and cheese is browned; about 30-40 minutes. This dish is GOOD, and worth buying a nice piece of cheese for; the simplicity of the sauce really lets you taste the cheese and veggies.
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Date: 2010-10-01 10:21 pm (UTC)I should put up some of my low-fat WW-esk recipes fore people... and maybe some of my not so healthy ones. ;)