Root Vegetable Gratin

 

 

From Anna Thorne.  Somehow I missed tasting this one, but everyone said it was delicious!

 

Ingredients

• 2 Sweet Potatoes, peeled and sliced 1/4” thick
• 2 Russet Potatoes, peeled and sliced 1/4” thick
• 1 Rutabaga or Celery Root, peeled and sliced 1/4 “ thick
• 1/2 cup all-purpose flour
• 1 1/4 cup Parmesan Cheese, divided
• 2 cups half and half
• 1 Thai Chili, minced, or 2 teaspoons Red Chile flakes
• Salt and Freshly Ground Pepper
• 3 garlic cloves
• 1 Cup scallions chopped

Instructions

1. Preheat oven to 375.
2. In a small sauce pot combine the half and half, scallions, garlic, chilies and bring to a simmer. Add salt and half of the parmesan. Set aside.
3. Layer sweet potatoes in a baking dish coated with pan spray. Sprinkle with 1T flour. Pour some of the ½ and ½ mixture over the potatoes. Add a layer of russet potatoes, flour and some more cream. Continue layering until all of the potatoes, rutabaga, flour and ½ and ½ have been used. Top vegetables with remaining grated parmesan.
4. Cover pan with aluminum foil and bake in oven for about 50-60 minutes. Remove foil for the last 10 minutes of cooking. Remove from oven and serve.

Changes I would make or did make: Bake covered longer - maybe 1/2 hour.

I would salt and pepper veggies before layering, and I would whisk flour into sauce rather than sprinkle directly on veggies. The flour made it lumpy when sprinkled on root veggies. Celery root/rutabaga could be subbed for just more russets or sweet potatoes.  I also added 1/2 cup cheese on top of parmesan cheese at end. Something like a gruyere would be excellent. 

Mashed Sweet Potatoes with Brown Sugar and Pecans

This one is from Lisa White.  Super yummy!

Ingredients:
1 cup packed brown sugar
1/2 cup chopped pecans (about 2 ounces)
1/4 cup chilled butter, cut into 1/4" pieces

5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2" pieces

4 large eggs
3 T. pure maple syrup
2 T. vanilla extract
1 T. fresh lemon juice
2 tsp. salt

Preparation:
Preheat oven to 350.  Mix sugar, pecans and butter in a small bowl.  Cover and chill until ready to use.

Butter a 13x9 glass baking dish.  Cook sweet potatoes in a large pot of boiling salted water until very tender, about 12 minutes.  Drain.  Let stand in colander 15 minutes.  Puree sweet potatoes in food processor.

Beat eggs, syrup, vanilla, lemon juice, and salt in a large bowl.  Mix in pureed sweet potatoes.  Transfer sweet potato mixture to prepared dish.  Sprinkle pecan topping evenly over mixture.

Bake until sweet potato mixture is set and topping bubbles, about 1 hour.  Let cool 15 minutes and serve.

 

Quinoa, Sweet Potato and Dried Cranberry Stuffing

I'm not quite sure why this is called a stuffing. I feel like it's more of a salad, but warm... I guess you call that a side dish!

Quinoa, Sweet Potato and dried Cranberry Stuffing

[adapted from Gluten-free Goddess]

Ingredients

• 1/2 cup red quinoa
• 1/2 cup original quinoa [white]
• 2 cups vegetable broth
• 3 medium sweet potatoes, peeled and diced
• 1/2 medium red onion, chopped
• 1 garlic clove, minced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons of cumin
• 1 cup dried cranberries
• 1/2 cup pecans or walnuts, toasted
• 3 tablespoons of parsley, chopped
• salt + pepper to taste

Directions
Rinse quinoa under cool water in a fine mesh strainer.  In a medium saucepan, add 2 cups vegetable broth,  quinoa [total 1 cup], season with salt and bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the  water is absorbed. Remove from heat and let cool.

While quinoa is cooking, preheat oven to 375 degrees.

Cover baking sheet with foil, spray with non-stick cooking spray, add sweet potatoes, onions and garlic. Drizzle with olive oil and season with salt and pepper, toss to coat. Roast for 35 to 40 minutes, or until soft.

Combine sweet potatoes and onions with cooked quinoa. Drizzle with olive oil [optional]. Stir in cumin, cranberries, toasted nuts and parsley.  Season with salt and pepper.

Enjoy!

Peach-Plum Cobbler with Buttermilk Biscuits

Prep Time:30 min     Cook Time:50 min     Level:  Easy     Serves:  6 servings

Peach-Plum Cobbler with Buttermilk Biscuits

(**Brooke's notes in purple italics)

Ingredients
For the filling:
Unsalted butter, for the baking dish (**I used Pam spray)
2 pounds peaches or nectarines, peeled, pitted and thinly sliced (**I didn't peel mine)
1 pound plums, peeled, pitted and thinly sliced  (**Who peels plums??)
2/3 cup packed light brown sugar
1 tablespoon honey  (**I forgot this & it still tasted fine)
1 teaspoon grated peeled ginger  (**I use the pre-grated ginger in a jar.  Easy peasy!)
Pinch of kosher salt
1/4 cup all-purpose flour

For the biscuits:
1 2/3 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar  (**I used brown sugar, cuz it was already out)
1 1/2 tablespoons baking powder
1/8 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces  (**I never have unsalted butter)
2/3 cup buttermilk, plus more for brushing  (**I used regular milk.  Sorry!)
Coarse sugar, for sprinkling

For serving:
Heavy whipping cream

Directions
Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish.

Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish.

Make the biscuits: (**I whip my biscuits together in my food processor.  So much easier!)  Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. (**I just used a large cookie scoop & scooped them straight out of the food processor, onto the fruit.)  Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed.

Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.

**I like to pour heavy cream over the top of mine.  Cuz hey, you can never have too much cream!  (Vanilla ice cream would also be yummy.  Just sayin.)

Recipe courtesy of www.foodnetwork.com

Zucchini Gratin

Zucchini Gratin - Tian de Courgettes

2 small zucchini (about 1 lb)

1 onion, finely chopped       

2 cups whole milk

1 cup fresh bread crumbs

3 eggs, beaten

3/4 cup Parmesan cheese

1/2 cup uncooked white rice

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons fresh thyme

Extra-Virgin Olive oil

Preheat oven to 350 degrees.  Coat a 6 cup gratin dish with olive oil.  Set aside.  Sauté the onion over low heat until soft, but not colored.  Slice the zucchini coin thin and then add to the onions and sauté an additional 2-3 minutes.  Set aside.  In a large bowl, pour 1 cup of the milk over the bread crumbs; add a splash of olive oil, eggs, thyme, 1/2 cup cheese, salt and pepper.  Stir until combined.  Add the onion zucchini mixture and rice.  Pour into prepared gratin dish.  Smooth the surface and pour the remaining 1 cup of milk over the top.  Sprinkle with remaining cheese.  Bake, uncovered, for one hour or until golden on top.

from www.simplysogood.com

Welcome to the Bainbridge Island Ward Recipe Group!

We have started this blog to keep track of the delicious recipes shared at our recipe group meetings. Please add the recipe you brought to the June and August meetings and spread the word about our next meeting on September 19, 8:00 PM at Kimberly Dewey's home.