gruyere

Alsatian Potato Pie

Potato Pie in Puff Pastry
By jgreghenry Published October 22, 2011
Prep time: 90
Yield:1 (Servings)

Ingredients:

  • 3 (about 1 1/2 pounds) yukon gold potatoes, peeled and cut into 1/4-inch-thick rounds
  • 1 pn coatse salt, plus more as needed
  • 5 clv garlic, crushed with the flat side of a large knife
  • 0.5 t freshly grated nutmeg
  • 1 pn frshly ground black pepper
  • 2 T unsalted butter
  • 1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
  • 0.25 c chopped fresh flat-leaf parsley
  • 1 large egg yolk
  • 1 (14 ounces) frozen puff pastry, (such as dufour), thawed
  • 0 all purpose flour, for dusting work surface
  • 1.5 c grated comte or gruyere cheese

Directions

Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool. Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook mixture until reduced by half. Season with salt and pepper; set aside. Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper. Set aside. Preheat oven to 400 degrees. Whisk egg yolk and remaining tablespoon cream in a small bowl; set aside. Divide puff pastry on a lightly floured surface into two 6-by-13-inch rectangles. Set 1 rectangle on a baking sheet lined with parchment paper. Add half of the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half of the leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leeks, and cheese. Brush edges of dough with egg wash. Cover with remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash. Refrigerate until cold, about 30 minutes. Bake pie until golden brown and puffy, about 35 minutes. Remove from oven. Pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.
Source: Martha Stewart Living

Market Matters: Carrot Béchamel Gratin

27 Feb 2011
carrots from Sippity Sup

I made a Carrot & Béchamel Gratin. I felt compelled to do it, because there was a mighty chill in the air this morning at the Hollywood Farmers Market. The kind of cold that makes you hunger for "real food".

I blame Noelle Carter for both the weather and the hunger. You see she wrote an article for this week's LA Times Food section about the simplicity, versatility and comfort of gratins. Noelle made a very convincing (or do I mean conniving??) case in favor of the humble gratin. Which she described as, "Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin."

I think she chose those words very carefully. Especially that word "glory". Because what's the first thing you think of when you hear the word "glory"? Yep. The Big Guy (or Gal) upstairs.

My theory goes like this. Noelle's article caused all of Los Angeles to crave something hot and creamy. When millions of people start yearning for the very same thing– all at the very same time, I believe God listens and sends (in this case) snow. Because there was snow in Studio City! Snow anywhere in Los Angeles County is mind-boggling. Snow in Studio City seems like nothing short of a miracle.

Besides. Her name is Noelle. That can't be a coincidence can it? I bet she's got a direct line to powers that be...hmmm. At least she is using her powers for good and not evil.

Sippity Sup Continues »
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Carrot & Béchamel Gratin

Carrot & Béchamel Gratin
By jgreghenry Published February 27, 2011
Prep time: 45
Yield:1 ()

Ingredients:

  • 2 T extra-virgin olive oil
  • 2 T shallots, minced
  • 2 T all-purpose flour
  • 2 c milk
  • 0 salt and pepper as needed
  • 2 T unsalted butter
  • 0.5 c panko
  • 2 lb carrots, sliced crosswise into thin rounds
  • 2 t fresh marjoram leaves, minced
  • 2 t chives, minced
  • 0.5 c gruyère cheese, cooled then grated

Directions

Prepare the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. Whisk in the milk all at once, and bring to a simmer, whisking continuously, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Remove from heat set aside. Prepare the topping. Melt the butter in a small saute pan set over medium heat. Add the panko breadcrumbs and stir to coat. Continue stirring occasionally until the breadcrumbs are light golden brown. Remove from heat and stir in 1 teaspoon marjoram. Make the gratin. Preheat the oven to 400 degrees. Oil a 2-quart gratin dish. Fill a medium saucepan with water, and bring to a boil. Add 1 teaspoon salt and then the carrots. Reduce the heat to medium, and simmer the carrots for 4 minutes or so until just tender. Whisk 1/2 cup of the cooking water into the reserved béchamel, then drain the carrots. Transfer them to a large bowl. Stir in the remaining marjoram, chives, salt and pepper to taste, the béchamel and Gruyère. Scrape into the baking dish. Place in the oven, and bake 20 to 30 minutes until the top is lightly browned and the gratin is bubbling. Remove from the heat, allow to sit for 5 to 10 minutes and serve.

Notes:

serves 6 Source: Adapted from the New York Times

Judi's Bistro- Twice Baked Potatoes

09 May 2010
twice baked potato

Happy Mother's Day to all you mothers, and all you sons and daughters too. Because Mother's Day is a day to honor our mothers, sure– but it's also a time for all us sons and daughters to pause and reflect. So that's what I have for you today, culinary reflections on my mother. In fact, starting today I have 7 posts in a row. A week's worth of reflections and recipes from my mother: Judi Jo Ann Bond Henry.

The 1970’s were when my own awareness of food began to develop. My mother was a fantastic cook. She probably learned most of her skills during this same period and I’d bet that Julia Child, Simone Beck and the whole Mastering the Art of French Cooking craze were her primary sources of inspiration.

While other kids were scarfing down “Tuna Twist”, “Mug-O-Lunch” and “Shake-A-Puddin”, my mom was serving us Bouillabaisse, Duck a la Orange, and Mousse de Foies de Volaille. She even taught my little brother and me how to make perfect little crêpes so that she could have 2 or 3 pans going at once for her famous dinner parties!

I recall bringing celeriac rémoulade to school in my lunch box. I knew the difference between a béarnaise and a hollandaise. We did not eat meat cooked beyond medium-rare (even pork) ever! So in many ways, you see, these are my comfort foods.

Sippity Sup Continues »
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My Mom's Twice Baked Potato Boats (Fancy Version)

Twice Baked Potato Boats
By jgreghenry Published May 8, 2010
Prep time: 120
Yield:1 ()

Ingredients:

  • 4 large baking potatoes
  • 2 large egg yolks
  • 1 c gruyere chese, grated
  • 0 salt and white pepper to taste
  • 0 ground nutmeg, to taste
  • 8 oz sour cream, plus more if needed
  • 2 T chives, minced

Directions

Wash and Dry the Potatoes, then prick with a fork in a couple of places. Place them on the center rack of a 375 degree F oven. Bake for 30-40 mins, until done. Cut each potato in half and scoop out pulp into a bowl, taking care not to break the skins. You’ll have 8 “boats”. Mash the potatoes and beat with an electric mixer until smooth. Beat in the remaining ingredients. Add in the additional 2 oz of sour cream if necessary to make them fluffy. Add salt and white pepper to taste. Using a spoon, fill the potatoes to level. Fill a pastry bag fitted with a large tip with the remaining potato mixture. Swirl the remaining potato mix onto each “boat” in a decorative manner. To serve: Preheat oven to 375 degrees F. bake the boats about 25 minutes until heated through and golden brown on top. Serve warm.

Notes:

Serves 8 My mother suggests cutting each potato in half. I usually cut the top third off the potato making a more rounded shaped boat. So this recipe would serve 4 (hungry) people when I make it. Source: Judi Bond Henry (my mom)