Cauliflower Tagine

This dish was the perfect way to celebrate my beautiful CSA cauliflower. Although the base of this tagine was a bit spicy, the cauliflower and cheesy breadcrumb topping offset the spiciness and created a perfect balance. Because I didn’t have the Tunisian spice blend, Tabil, on hand, I was able to create the spice blend myself. The spiciness in the final dish could be easily modified by adjusting the amount of red pepper flakes in the spice blend.

The tagine recipe was adapted from Food and Wine, contributed by Nancy Harmon Jenkins. I reduced the amount of olive oil to lighten the recipe. I also included a leek as well as green and yellow bell peppers from my CSA share. The spice blend recipe was adapted from Epicurious.com. It was a full-flavored and fabulous vegetarian casserole.

For the Tabil Spice Blend:

Yield: about 3 tablespoons

  • 1 1/2 T coriander seeds
  • 2 1/4 tsp cumin seeds
  • 1/2 T caraway seeds
  • 1 1/2 tsp crushed red pepper flakes
  1. Finely grind all ingredients in a spice mill.

Note: The remaining spice blend can be reserved in an airtight container at room temperature.

For the Tagine:
Yield: Serves 6

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Advertisements

Summer Squash Gratin

I had to make this lovely summer gratin as soon as I saw a photo of it. So pretty and colorful! 🙂 It is a wonderful celebration of the bounty of summer squash.

We ate it as a vegetarian main dish with a crusty sourdough baguette. It would also be a fabulous side dish. This recipe was adapted from Food and Wine, contributed by Laura Rege. I used sweet cipollini onions from my CSA box in addition to the leeks.

After adding an additional sautéed CSA cipollini onion, I also made a mini-gratin with my leftover filling. 🙂 Great.

Yield: Serves 4 to 6 as a main dish (plus an additional mini-gratin, above, optional)
  • 5 T extra-virgin olive oil, divided
  • 2 small leeks, white and tender green parts thinly sliced into rounds
  • 2 cipollini onions, halved and cut into slices (plus 1 additional onion if making a mini-gratin)
  • 1/4 cup dry white wine (plus 1 additional T if making a mini-gratin)
  • 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices, preferably 
on a mandoline
  • 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline
  • coarse salt
  • freshly ground black pepper
  • 1 cup finely shredded Gruyère (about 2 ounces)
  • 1 plum tomato, very thinly sliced crosswise
  • flaky sea salt, for finishing
  • crusty bread such as a sourdough baguette, for serving

  1. Preheat the oven to 425°, preferably on convection.
  2. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks, and onions, if using, and cook, stirring occasionally, until softened, about 3 minutes.
  3. Add the wine and cook until evaporated, about 2 minutes.
  4. Spread in a 9-inch round baking dish.
  5. Using a mandolin, slice the squash lengthwise into 1/8-inch slices.
  6. Meanwhile, on 4 large baking sheets, spread the zucchini 
and yellow squash and brush with the remaining 4 tablespoons of oil; season with salt and pepper.
  7. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes or up to 1 hour.
  8. Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish.
  9. Working 
outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish.
  10. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash.
  11. Scrape any cheese off of the baking sheets and sprinkle on top.
  12. Place on a parchment paper-lined baking sheet, and bake for 30 to 35 minutes, 
until the zucchini and squash are tender and browned 
in spots. (I cooked mine for 33 minutes, and 27 minutes for the mini)
  13. Remove from oven. While hot, sprinkle with sea salt.
  14. Let cool slightly, then 
serve with crusty bread.

I’m sharing my summer gratin at Angie’s Fiesta Friday #180, co-hosted by Tracey @My Baja Kitchen and Jhuls @The Not So Creative Cook. Enjoy!

Note: If making the additional mini-gratin, saute the additional onion, adding 1 T wine cooking as directed above. Place in the bottom of a mini-pie dish and layer remaining squash and cheese. Cook as directed.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Fiesta Friday Badge Button I was featured

Butternut Squash Bread Soup (Panade de Butternut)

This dish could have fed an army. It was GIGANTIC.  I would describe it as French onion soup meets oozy casserole. Full-flavored, cheese-covered comfort food. The thinly sliced butternut squash and fresh herbs layered into the bread, caramelized onions, and cheese added a little bit of excitement as well as color and nutrition. 😉

This recipe was adapted from My Paris Kitchen by David Lebovitz. Lebovitz stated that this is one of those dishes that improves as it sits… thank goodness! We had lots of leftovers. 🙂 I added additional homemade stock to the leftovers, before reheating, just to make it a little bit soupier.

Yield: Serves 8 to 10

  • 3 T unsalted butter
  • 3 T olive oil
  • 4 large yellow onions, peeled and sliced
  • 8 cloves garlic, peeled (4 thinly sliced & 4 whole)
  • 2 T mixed fresh thyme and sage
  • 2-pound (900 g) loaf firm-textured sourdough bread, sliced
  • 1/2 cup white wine
  • 2 quarts (2 l) warm chicken or turkey stock, plus additional stock for serving, as desired
  • 2-pound butternut squash or other winter squash such as Kabocha, peeled, seeded and sliced into 1/8-inch slices
  • coarse salt and freshly ground black pepper
  • 2 cups grated Comte, Gruyere, Jarlsberg, or Fontina cheese
  • 1/2 cup (1 1/2 oz /45 g) freshly grated Parmesan cheese (I used Parmigiano-Reggiano)

  1. Melt the butter with the olive oil in a Dutch oven over medium heat. (I used an enameled cast iron Dutch oven.)
  2. Add the onions, 4 cloves of sliced garlic, and 1 teaspoon of the herbs. Cook for about 35 minutes, stirring occasionally, until the onions are completely wilted and beginning to brown on the bottom and edges.
  3. While the onions are cooking, preheat the oven to 375 degrees F (190 degrees C).
  4. Put the slices of bread on baking sheets in a single layer and toast in the oven, turning the slices over midway, until both sides are dry, 10 to 12 minutes. Remove from the oven.
  5. When cool enough to handle, rub both sides of the bread with the whole garlic cloves.
  6. Slice the peeled and seeded squash into 1/8-inch slices. (I used a mandoline.)
  7. When the onions are done, pour in the wine, scraping the bottom of the pan to loosen up any of the flavorful brown bits. Cook for a minute or two, until the wine is absorbed.
  8. Add 2 cups of the stock to the onions and cook until the stock is mostly absorbed 10 to 15 minutes, and then add the rest of the stock and heat until the stock is hot. Remove from heat.
  9. To assemble the Panade, cover the bottom of a 3 to 4 quart (3-4 l), 3+inch (8 cm) deep, baking dish with a layer of bread, breaking any pieces so they fit in a single layer, but keeping them as large as possible.
  10. Ladle about half of the onions and some of the stock over the bread, and then cover with half of the squash slices. Season lightly with salt, pepper, and half of the remaining herbs.
  11. Sprinkle with 1/2 cup (40 g) of the Comte.
  12. Add a second layer of bread and ladle the rest of the onions and more stock over the bread. Cover with remaining squash slices. Season the squash with salt, pepper, and the remaining herbs.
  13. Sprinkle another 1/2 cup (40 g) of Comte over the squash layer.
  14. Cover the squash with a final layer of bread and then ladle the rest of the stock over the bread.
  15. Press down on the ingredients to encourage them to meld together.
  16. Top with remaining 1 cup (90 g) Comte, and the Parmesan.
  17. Cover the baking dish with aluminum foil and tighten it around the edges. Don’t press it down on the surface or some cheese may stick to the foil during baking.
  18. Set the baking dish on a parchment paper or foil-lined rimmed baking sheet to catch any spills.
  19. Bake for 45 minutes, uncover the Panade, and bake for another 30 minutes, or until it is very well browned and crisp on top.
  20. Let cool for about 15 minutes before serving. Spoon portions into shallow soup bowls, making sure each serving is topped with crusty topping.

I’m bringing my dinner-party ready comfort food to share at Angie’s Fiesta Friday #164 this week, hosted by Jhuls @The Not So Creative Cook. Enjoy!

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Baked Spinach Rice

Yes! More baked rice! 🙂 SO so SO delicious!! This one is loaded with cheese. It is meant to be served as an indulgent side dish, but we ate it as a main dish with a green salad. I loved it. It had fabulous contrasting textures.

This recipe was adapted from The New York Times, contributed by David Tanis. This wonderful dish is an upgrade of one of his favorite family casseroles.

Yield: 6 servings

  • 1 pound spinach (about 2 bunches), washed
  • 1 ½ cups long-grain white rice, such as Carolina, Jasmine, or Basmati
  • coarse salt and freshly ground black pepper
  • 2 tablespoons butter, plus more to butter the baking dish
  • 1 cup grated Parmesan
  • ½ cup slivered almonds
  • 1 cup ricotta
  • 1 cup grated Gruyère
  • ¼ cup currants or raisins
  • pinch of freshly grated nutmeg
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage
  1. Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
  2. In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
  3. Heat oven to 375 degrees, preferably on convection.
  4. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
  5. Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
  6. Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste.
  7. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly.
  8. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
  9. Cover and bake for 25 to 30 minutes, then uncover and bake 10 minutes more, until top is browned.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Gougères

I have wanted to try making gougères for what is starting to seem like forever. As they are dangerous items to have around, I needed a crowd to share them with! When we were asked to bring an appetizer to a friend’s birthday party, I finally had my chance.

Of course, the next issue was selecting a version to try. There was a cheese-topped choux pastry from Food and Wine, a version incorporating milk and less cheese from Ina Garten, or this super-cheesy version adapted from Bon Appetit, contributed by Mimi Thorisson. My description reveals how my final decision was made. 😉

Elegant and addictive.

Yield: about 50-60 cheese puffs

  • 6 tablespoons (¾ stick) unsalted butter, cut into pieces
  • ¾ teaspoon kosher salt
  • pinch of freshly grated nutmeg
  • 1¼ cups all-purpose flour
  • 4 large eggs
  • 6 ounces (about 1½ cups) grated Comté cheese or Gruyère
  • ½ teaspoon freshly ground black pepper
  • 1 large egg yolk
  1. Preheat oven to 400°, preferably on convection.
  2. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted.
  3. Remove from heat, add flour, and stir to combine.
  4. Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes.
  5. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer.
  6. Remove pan from heat and let dough cool slightly, about 2 minutes.
  7. Mix in whole eggs one at a time, incorporating fully between additions.
  8. Mix in cheese and pepper.
  9. Scrape dough into a piping bag fitted with a ½” round tip (#1A) (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 to 3 parchment-lined baking sheets, as needed.
  10. Whisk egg yolk and 1 tsp water in a small bowl; brush rounds with egg wash.
  11. Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.

Note: Dough can be made 4 hours ahead. Cover and chill.

Make Ahead: Gougères can be baked 2 hours ahead and kept at room temperature; reheat before serving. Alternatively, the baked choux can be refrigerated in an airtight container for up to 3 days; recrisp in a 325° oven for 10 minutes.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Cauliflower Gratin

My husband refused to let me simply roast the special heads of cauliflower we received in our CSA share. When he agreed to eat this indulgent cheesy cauliflower celebration as a main dish, we struck a deal. I added a little bit of pasta to make it more substantial.

We enjoyed this dish with roasted potatoes, roasted carrots, as well as Toscano kale and watermelon radish greens sautéed with garlic, onions and leeks on the side. It truly was a CSA box feast. 🙂

This recipe was adapted from Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten. I used one and a half heads of my small CSA cauliflower, about two pounds total. The original recipe called for three pounds, so I added pasta to the gratin. I also drizzled olive oil over the top of the dish instead of butter.

Cheesy deliciousness. 🙂

  • 1 (3-pound) head cauliflower, cut into large florets (I used 2 pounds of cauliflower supplemented with 1 cup orecchiette pasta)
  • coarse salt
  • 2 T unsalted butter
  • 3 T all-purpose flour
  • 2 cups hot milk (I used whole milk)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyère, divided
  • 1/2 cup freshly grated Parmesan (I used Parmigiano Reggiano)
  • 1/4 cup panko or fresh bread crumbs
  • 1 to 2 T extra-virgin olive oil, for drizzling
  1. Preheat the oven to 375 degrees F, preferably on convection.
  2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  3. Cook the pasta, if using, about 2 minutes less than the package directions for al dente.
  4. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
  5. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
  6. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyère, and the Parmesan.
  7. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish or another equivalently sized baking dish.
  8. Place the drained cauliflower on top (and the pasta, if using) and then spread the rest of the sauce evenly on top.
  9. Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top.
  10. Drizzle 1-2 tablespoons of olive oil over the gratin.
  11. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Summer Vegetable Gratin

This colorful dish used my entire CSA box in one meal! My husband accepted it as a vegetarian main because of the flavorful baguette-cheese topping (yay!), but it would also work well as a hearty side dish. We even had a green salad on the side. 🙂

This recipe was adapted from The New York Times, contributed by Julia Moskin. Moskin recommended using a fresh baguette in the topping for the best crust. Great!

Yield: Serves 6 to 8 as a main dish or up to 12 as a side dish

Time: 1 1/2 hours

For the Base Layer:

  • 2 medium onions, thinly sliced
  • ¼ cup olive oil
  • 2 red bell peppers, thinly sliced, or 2 additional onions
  • ½ teaspoon red pepper flakes
  • 8 cloves garlic, smashed

For the Tomato-Bread Crumb Topping:

  • 1 ½ pounds plum or other ripe tomatoes
  • ¼ cup olive oil
  • 1 baguette
  • 1 cup shredded Parmesan or Gruyère cheese

For the Gratin:

  • ¼ cup olive oil, more for baking
  • 1 ½ pounds zucchini, sliced 1/4-inch thick (I used 2 pieces)
  • 1 ½ pounds yellow squash, sliced 1/4-inch thick (I used 2 pieces)
  • ¼ cup freshly chopped basil or parsley, more for garnish
  • coarse salt and freshly ground black pepper
  1. Make the base layer: In a large, heavy ovenproof skillet or enameled cast-iron pan (10 to 12 inches across), combine onions and olive oil and heat to a sizzle, stirring to separate.
  2. Add bell peppers, red pepper flakes and garlic. Cook, stirring, over low heat until peppers are very soft and onions are browned, about 20 minutes. Season with salt and pepper. Remove from heat and leave mixture in the pan. (The garlic can be removed at this time, if desired.)
  3. Meanwhile, make the topping: Core tomatoes and slice them 1/4 inch thick. Lay on paper towels to drain for 10+ minutes.
  4. Heat 2 tablespoons oil in a large skillet over low heat. Add tomatoes and cook very slowly, turning once or twice, until liquid has bubbled away and flesh is cooked through, about 8 minutes. (Do not overcook, or tomatoes will fall apart.) Turn off heat and let slices cool in skillet; they will continue to dry out.
  5. Tear baguette into pieces and pulse in a food processor to make coarse, fluffy, pea-size crumbs. Add remaining 2 tablespoons oil and the cheese and pulse to combine.
  6. Assemble the gratin: Heat oven to 425 degrees. (If your oven has a convection feature, use it, reducing baking temperature to 400 degrees.)
  7. In a large bowl, combine oil, zucchini and squash, and toss well until lightly and evenly coated. Add basil, sprinkle generously with salt and pepper, and toss again.
  8. On top of the base layer in pan, arrange squash and zucchini slices around the inner rim of the pan, standing on their edges in roughly alternating colors. Pat down into the pan so slices overlap and lie down, like shingles or fallen dominoes. Repeat to make another circle inside the first, and again if necessary, until pan is filled. Sprinkle with salt and pepper. 
  9. Brush oil over the top of the gratin and transfer to oven. Bake 30 minutes. Raise oven temperature to 450 degrees (425 degrees for convection), or heat the broiler.
  10. Add the topping: Arrange tomato slices in one layer on top of the par-baked gratin. Spread bread-cheese mixture over tomatoes and press down gently.
  11. Bake or broil until vegetables are browned around the edges or crust is crisp and golden. 
  12. Let cool slightly and serve hot or at warm room temperature. Garnish each serving with herbs, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,027 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: