What is gratin? Gratin is a widely used culinary technique in food prep in which an ingredient is topped with a browned crust, often using breadcrumbs and grated cheese. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. Traditionally it is served in its baking dish.
For my birthday in April, Brian got me the America's Test Kitchen 2009 cookbook and this was one of the recipes I immediately dog-eared for the summer.
Enjoy!
Stacy
Summer Vegetable Gratin
Ingredients:
6 tablespoons olive oil
1 pound zucchini, sliced into 1/4 inch slices (get a big round one)
1 pound yellow squash, sliced same as zucchini
2 teaspoons salt, divided
1 1/2 pounds ripe tomatoes (3 or 4), sliced 1/4 inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (I like Walla Walla sweets)
3/4 teaspoon black pepper
2 medium garlic cloves, I like to grate mine or you can mince fine
1 tablespoon minced fresh thyme, if you are using dried, reduce amount by half
1 large slice of white bread, torn into 4 pieces
1 cup Parmesan cheese, grated
2 medium shallots, diced
1/4 cup fresh basil leaves, chopped (don't even bother using dried)
Directions:
Preheat oven to 400. Brush 9 x 13 gratin dish with 1 teaspoon of oil; set aside.
Toss zucchini and squash with 1 teaspoon salt in a large bowl; transfer to a colander set over the bowl. Let it stand until zucchini and squash release their liquid, approximately 3 tablespoons (this will take about 1 hour). Arrange slices on a paper towel and top with a paper towel and press to release any additional liquid.
Slice tomatoes and place on a paper towel and sprinkle with 1/2 teaspoon salt and let stand for 30 minutes. Put double layer of paper towels on top and press to release liquid.
Meanwhile, heat 1 tablespoon olive oil in a pan over medium heat, add onions and remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper; cook stirring occasionally until onions are soft and golden brown, about 20 minutes. Set aside.
Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper and thyme in a small bowl. In a large bowl toss the zucchini and yellow squash with 1/2 the oil mixture, then arrange in gratin dish. Arrange onions on top in an even layer. Slightly overlap the tomato slices on top of the onions. Spoon remaining garlic/oil mixture on top.
Bake until vegetables are tender and tomatoes start to brown; about 40-45 minutes.
As gratin is cooking, pulse bread into crumbs and combine with remaining oil, Parmesan cheese and shallots in a small bowl. Remove gratin dish from oven and turn the oven up to 450. Sprinkle bread crumb mixture on top and put gratin back into the oven until cheese bubbles, about 5-10 minutes. Remove from oven, sprinkle top with basil and let it sit for about 10 minutes before serving.
Image courtesy of Google Images
Recipe courtesy of America's Test Kitchen and Cooks Country. I love my b-day present, baby. So glad I got to use it!
6 tablespoons olive oil
1 pound zucchini, sliced into 1/4 inch slices (get a big round one)
1 pound yellow squash, sliced same as zucchini
2 teaspoons salt, divided
1 1/2 pounds ripe tomatoes (3 or 4), sliced 1/4 inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (I like Walla Walla sweets)
3/4 teaspoon black pepper
2 medium garlic cloves, I like to grate mine or you can mince fine
1 tablespoon minced fresh thyme, if you are using dried, reduce amount by half
1 large slice of white bread, torn into 4 pieces
1 cup Parmesan cheese, grated
2 medium shallots, diced
1/4 cup fresh basil leaves, chopped (don't even bother using dried)
Directions:
Preheat oven to 400. Brush 9 x 13 gratin dish with 1 teaspoon of oil; set aside.
Toss zucchini and squash with 1 teaspoon salt in a large bowl; transfer to a colander set over the bowl. Let it stand until zucchini and squash release their liquid, approximately 3 tablespoons (this will take about 1 hour). Arrange slices on a paper towel and top with a paper towel and press to release any additional liquid.
Slice tomatoes and place on a paper towel and sprinkle with 1/2 teaspoon salt and let stand for 30 minutes. Put double layer of paper towels on top and press to release liquid.
Meanwhile, heat 1 tablespoon olive oil in a pan over medium heat, add onions and remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper; cook stirring occasionally until onions are soft and golden brown, about 20 minutes. Set aside.
Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper and thyme in a small bowl. In a large bowl toss the zucchini and yellow squash with 1/2 the oil mixture, then arrange in gratin dish. Arrange onions on top in an even layer. Slightly overlap the tomato slices on top of the onions. Spoon remaining garlic/oil mixture on top.
Bake until vegetables are tender and tomatoes start to brown; about 40-45 minutes.
As gratin is cooking, pulse bread into crumbs and combine with remaining oil, Parmesan cheese and shallots in a small bowl. Remove gratin dish from oven and turn the oven up to 450. Sprinkle bread crumb mixture on top and put gratin back into the oven until cheese bubbles, about 5-10 minutes. Remove from oven, sprinkle top with basil and let it sit for about 10 minutes before serving.
Image courtesy of Google Images
Recipe courtesy of America's Test Kitchen and Cooks Country. I love my b-day present, baby. So glad I got to use it!
No comments:
Post a Comment