Posts Tagged ‘gratin’

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1st Bttrnt Sq. "What'll we be today?"--2nd Bttrnt Sq. "Gratin I think--scary!".

This is delicious–I’ll stick my neck out.

We had it with some seasoned quinoa (sautéed onion, garlic, a small chili and a little steamed broccoli) last night for dinner and nearly finished the lot.

The recipe is adapted from one in the New York Times*, which in turn was adapted  from a recipe in a cookbook by a legendary American food writer*, who most likely adapted it from something he ate in a restaurant in Provence*, which was probably invented by the grandmother of the restaurant owner*–who had passed it on to her daughter*.

In other words it’s a version of a traditional seasonal gratin dish.

It can be eaten as a vegetarian main course as we did last night or as an accompaniment to a roast chicken or some lamb chops–for instance.

for 4

1kilo/2 lbs of butternut squash–peeled, deseeded and cut into small chunks

4 cloves of garlic–peeled and chopped small

1 generous tablespoon of wholewheat/rye breadcrumbs

1 generous tablespoon of parsley--chopped

1 tablespoon of fresh thyme leaves

salt and pepper

3 tablespoons of olive oil

set the oven to 190C/375F

Combine all the ingredients in a large  bowl and turn them over and over mixing them thoroughly together.

Tip into a roasting tray or better still an earthenware ovenproof dish.

Roast in the middle of the oven, for about an hour and a half–so it comes out nicely charred on top.

1*–Martha Rose Shulman

2*–Richard Olney–auther of Simple French Food

3*–All three names lost in the mist of time!

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I was searching through an old blue large-format scrapbook for the recipe I planned to post today.

No luck–but I found this from Jenny Baker’s Simple French Cuisine–which has been an old friend for years.

It qualifies nicely for the “what to do with the courgettes/zucchini season” list!

for 4

2 lbs/1 kilo courgettes/zucchini–[a mix of green and yellow if you like]-sliced thin. [A food processor helps here.]

2 tablespoons olive oil

2 oz/50gms anchovy fillets–mashed to a pulp

1 teaspoon olive oil [to melt the anchovies in]

2 cloves of garlic–chopped fine

2/3  tablespoons of parsley–chopped

3/4 tablespoons wholewheat/rye breadcrumbs

black pepper and a pinch of salt

for 4

Heat the oven to 200C/400F

  • Heat the oil in the largest sauté/frying pan you have.
  • Add the courgettes and turn them in the oil.
  • Cook them for 15 minutes–turning occasionally over a medium heat–taking care not to brown them.
  • When they are cooked through mix in the pinch of salt–the anchovies in the topping will provide enough additional saltiness.
  • Heat the teaspoon of oil in a small pan and melt the anchovies in it.
  • Turn off the heat and add the garlic, parsley and breadcrumbs.
  • Season with pepper and mix thoroughly–you have the topping.
  • Fold the courgettes into a medium gratin dish and spoon over the topping.
  • Crisscross some olive oil over the topping and round the circumference.
  • Cook in the oven for about 15 minutes–[it should be nicely browned and come out sizzling a little!].

We had it for lunch.
The juices from the tomato salad melded well with the anchovy breadcrumb topping.

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