Potato, Fennel, Leek Gratin

One might imagine with the holidays behind us that the concept of  "eating light" would kick in.  Oh well.  On our way to Rainbow Bridge this evening I suggest Potato Gratin and Eric said, "Yes.  That is What I Want."

1. Heat the Oven to 375.

2. Cut a piece of garlic in half and smear all the sides of a 9x12 baking dish.

3. In a heavy bottomed pan (like a Creuset Dutch oven) pour in a quart of milk.  (If you are trying to gain weight, make it a half n half creme to milk mixture).

4. Peal and thinly slice a lot of your favorite potatoes.  Tonight we used the Yellow Finnish ones they had a Rainbow.   I think i peeled and sliced about 9 or so.  Add to the milk as you go cuz peeled and sliced potatoes do not respond well to open air.

5. Thinly Slice 2 large leeks and wash.  Drain and add to milk mixture.

6. Thinly slice 3 cloves garlic and add to milk mixture.

7. Tonight I added 2 bay leaves, some dried thyme (fresh sprigs is also great), freshly ground nutmeg, white pepper (did not feel like grinding fresh so added already ground), and lots of freshly ground black pepper.  I think this is a pretty standard offering.  Obviously there is room for experimentation.

8.  I start the heat at medium under the milk and potato mixture.  I was busy blogging about class today and my latest discovery of my own depression and I did not want to watch the milk come to a boil.  So I set the timer for about 15 minutes and came back to check every so often.  In general, you want to bring the mixture to a boil slowly and then turn down and simmer until the potatoes become soft, but not to the point of falling apart.  

9. Slice up a big bulb of fennel as thinly as possible.  Once milk has come to boil and you are simmering it, add fennel.  

10. Grate the block of Gruyere that you can get at Rainbow.  Seems like a shy 2 cups but I did not measure.

11.. When ready, use a slotted spoon to bring some of the potato mixture into the gratin dish.  Sprinkle with some cheese, some ground black pepper and a little freshly grated nutmeg.  Layer some more potato mixture and repeat.  Layer the last layer and add enough of the milk to come up to the edge of the top potatoes.  Cover with remaining cheese and dot with butter.  (Clearly there was no resolution to lose weight!)

12. Put in oven and set timer to 45 minutes.  Check on gratin.  You want a nice toasty brown crust and not too much bubbling.  When done, remove and make a simple sharp green salad to cut it.

13. Tonight I made a dressing with garlic, shallots, Serrano, Meyer lemon rind, Meyer lemon juice, country mustard and olive oil.  The Salad was Butter Lettuce with cilantro and celery.  (Fridge Review, baby).

Potato Leek Gratin

It's late February. And even though we live in Southern California where the days are never colder than 60 degrees, the body still craves comfort food. You know, like Potato Gratin. This dish will always remind me of Greta Davis who I love dearly. Tonight we ate this with a Salad, recipe follows.

Potato Leek Gratin

Preheat Oven to 350/375 degrees

In a heavy Saucepan, like a Le Crueset Dutch Oven, combine:
3+ cups of desired combo of milk and half n' half
8 medium Yukon Gold Potatoes, peeled and thinly sliced
2 Leeks, thinly sliced, you know, "white parts only"
1 clove garlic thinly sliced
2 Bay Leaves
Several twigs fresh or several pinches dried thyme
A Sprig or a few pinches of dried Rosemary
Couple pinches of good salt
Freshly Ground Pepper to Taste
A smidge of freshly ground nutmeg

Bring Mixture to a Boil and Simmer for about 5 minutes until potatoes are tender.

While Mixture is warming, rub a clove of garlic around the 9 x 12 heavy Pyrex or other casserole like dish. When garlic is dry, smear butter on inside of dish.

Transfer Potato Milk Mixture to the Dish. Cover with grated Gruyere Cheese. If desired, add dots of butter around top, but not necessary.

Bake for 45 minutes to and hour.

Remove and let sit before cutting and serving.

Seared Miso Ahi Tuna with Fennel, Daikon Salad and Leeks

1. Thinly slice one leek from Tutti Frutti.
2. Saute up leek on medium/low heat in olive oil. Set aside when done.
3. Thinly slice 2 fennel bulbs from BD and squeeze with lemon juice.
4. Thinly slice daikon radish from Rainbow and squeeze with lemon from Eric's tree. Create a "salad" with the fennel and the radish on the plates.
5. Grate zest from one or two lemons.
6. Finely chop super thin scallions from B.D.
7. Slice hunk of tuna from Alicia at GeeWhataDeal into four 1" steaks. Smear with Red Barley Miso from Farmer and the Cook. Heat olive oil and once hot, put steaks on. Sear on one side (about 2 minutes and then sear less on the other).
8. To serve, put pieces of fish on top of the radish fennel salad. Scatter leeks, lemon zest and scallions on top. Along side, serve Tamari soy sauce, wasabi, pumpkin seeds. The fish did not need the condiments, but Eric prefers it like that.

Butter Lettuce Salad with Sauteed Asparagus, Leeks and Smoked Ahi Tuna

1. Wash and Dry Lettuce.

2. Wash and Dry Arugula.

3.Thinly Slice and Wash Leeks.

4. Heat a little olive oil in a saute pan and add leeks, stirring occasionally until softened, about 10 minutes. Remove to a small bowl or plate.

5. Add more olive oil to the pan and add Asparagus to pan and saute until done. (I left these asparagus whole cuz they were short beautiful thick stalks from Nancy Pepper's garden, but you could also cut them into pretty diagonal pieces). About 10 minutes.

6. Tear lettuce into desired pieces and thinly slice arugula (shred). Mix Lettuce, Arugula, and sauteed leeks together and toss salad with lemon and olive oil and salt and pepper.

7. Arrange lettuce on plates. Lie asparagus over the salad and sprinkle arrange slices of smoked ahi tuna on top.