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Potato-Celery Root Gratin
Potato-Celery Root Gratin
Heat the oven to 375°. Put the potatoes in a pot of salted boiling water and boil for 15 minutes until soft. While the potatoes are cooking, peel the celery root (celeriac). Cut into 1⁄4″ slices. Put in a separate pot of salted boiling water and boil for 3 minutes, until slightly translucent. Drain, keeping some of the liquid and set aside. When the potatoes are cooked, take them out and rinse under cold water. Let cool. Peel skin and cut into 1⁄4″ slices. Set aside. In a small pot, heat oil. Fry the garlic for 10 seconds or so, until they are fragrant. Do not brown. Add the tomatoes. Lower to a simmer, cover and cook for 15 minutes. The tomatoes should become a sauce. Add half a cup of celeriac juice or cooking water to tomato sauce, then add the creme fraiche. Stir until well mixed.
Butter a medium sized gratin dish. Put a layer of sliced potatoes. Then a layer of celeriac slices. Add a layer of tomato sauce. Sprinkle with salt and pepper. Repeat the layering finishing with the grated cheese. Bake for 30 minutes. Serve piping hot.
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Frisee Salad with Roasted Garlic Dressing
Frisee Salad with Roasted Garlic Dressing
Roasted Garlic Vinaigrette:
Frisee Salad:
Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. For the salad: Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat. Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.
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Basic Sautéed Yellow Squash
Basic Sautéed Yellow Squash
Melt butter in large skillet. Add onion and cook just till tender. Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften. Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add lots of salt and pepper.
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