Gratin of red kuri squash.

Gratin of red kuri squash - The Boston Globe
Gratin - a dish topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.
Like many varieties of winter squash, red kuri squash (also known as Japanese squash, orange hokkaido, or uchiki kuri squash) offers a promise of nourishing dinners.
With its bright orange skin, and small teardrop shape, you'll easily recognize kuri; inside, the firm flesh has a creamy chestnut-like flavor.
Baked, braised, steamed, or pureed, this squash tastes wonderful; serve it as a side dish or use it as a base for soups.
For this simple gratin, you don't need to peel the squash.
Roast, steam, or boil it with potatoes, then puree them, and stir in grated zucchini.
Add ricotta, parsley, and a flavorful cheese (blue works well).
After half an hour, you have a delicious side dish that will make you rejoice over fall's harvest.

Butter (for the dish)
1 small red kuri squash (a generous 1 pound), seeded and sliced
2 baking potatoes, peeled and cut into 2-inch pieces
1 small zucchini, grated
2/3 cup ricotta
1/2 teaspoon freshly grated nutmeg, plus more for the top
1 tablespoon chopped parsley
1/2 cup grated Fontina or crumbled blue cheese
Salt and pepper, to taste

- tablespoon butter, cut up (for the top)
1. Set the oven at 200C.
Butter an 20cm square baking dish.

2. In a large saucepan fitted with a steamer insert, combine the squash and potatoes.
Bring to a boil, cover the pan, and steam over high heat for 15 minutes or until the vegetables are tender when pierced with a skewer.

3. Using a food mill or ricer set over a bowl, work the vegetables to form a puree.
Or mash them with a potato masher until they are coarsely pureed.
Add the zucchini, ricotta, nutmeg, parsley, 1/4 cup of cheese, and plenty of salt and pepper.

4. Transfer the mixture to the baking dish.
Smooth the top.
Add the remaining 1/4 cup cheese, butter, and a sprinkle of nutmeg.

5. Bake for 30 minutes or until the top is golden.
Let the dish rest for 5 minutes before serving.

Pak-Choi Gratin.

What is a gratin? | Cookthink:

Serves 4-6 as a side dish
Prep time: 30-40 min
Total time: 55 min - 1 hr 5 min

3 Tablespoons butter
3 garlic gloves (minced or grated finely)
1 shallot (minced or grated finely)
1/2 cup thinly sliced red onions
12 oz Pak-Choi, stems cut off and sliced, leaves cut into thin ribbons
1/8 cup water
3/4 cup grated parmesan cheese
1/2 cup heavy cream
1/2 cup whole milk
1/4 cup white wine
1 teaspoon or to taste fresh grated ginger
salt and pepper to taste
1/4 teaspoon sambal oelek (asian hot chili sauce)
1/4 cup matzo meal
1/4 cup seasoned bread crumbs (bread crumbs with salt, pepper, oregano, thyme)

1. Heat oven to 200C.
Sauté in frying pan on Medium-High with lid 1 Tablespoon butter, garlic, shallot, and red onions until fragrant, stirring.
Add Pak-Choi stems, stirring occasionally 6 min.

2. Add leaves and lower temp to medium-low after about a minute add water and cover till wilty and bright green about 4 min.
Remove from heat and place in 1 qt baking dish.
Sprinkle 1/2 cup of parmesan cheese over veggies.

3. In Medium saucepan on medium heat, add cream, milk, wine, ginger, salt and pepper, sambal oelek stirring 5-10 min till you can smell ginger and the edges are starting to bubble.
Pout over contents of baking dish.

4. In a small bowl, cut 2 tablespoons butter into remaining cheese, matzo, and bread crumbs.
Spread over the top of the mixture. (If you would like a crunchier top add before turning on broiler.)

5. Place in oven on middle rack for 20 min.
Turn broiler on till brown about 2 min or less.

Chicory gratin.

- BBC - Food - Recipes : Chicory gratin:
A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp
Ingredients
For the chicory
4 heads yellow chicory
1 tbsp lemon juice
1 tbsp sugar
2 large pinches sea salt
6 white peppercorns
For the chard
10g unsalted butter
2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped
For the cheese sauce
35g unsalted butter
35g plain flour
450ml whole milk
100g Comté cheese, finely grated
1 tbsp Dijon mustard
pinch sea salt
pinch freshly ground white pepper
To assemble the gratin
4 slices cooked ham
50g Comté cheese, finely grated
Preparation method
For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover.
Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged).
Bring to the boil, then simmer for 45–60 minutes.
It is important to cook the chicory slowly to remove most of its bitterness.
Lift the chicory onto a wire rack to drain and cool.
Once cool, gently press out any extra moisture with a tea towel.

Preheat the oven to 190C/170C Fan/Gas 5.

For the chard, put the butter and 100ml water in a saucepan on a high heat.
Cook the stalks for 20 minutes, adding more water if necessary.
Once tender, lift them out and cook the leaves for 3 minutes in the same water.
Strain, mix the stalks and leaves and arrange in a small gratin dish.
Meanwhile, make the cheese sauce.
In a small saucepan on a medium heat, melt the butter.
Add the flour, whisk until smooth and cook to a nutty blonde colour.
Take the pan off the heat, whisk in the milk and return to the heat.
Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens.
Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted.
Remove from the heat, taste and season if required.
To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice.
Pack tightly in the gratin dish on top of the chard.
Spoon over the cheese sauce and sprinkle with the remaining cheese.
Bake in the top of the oven for 25 minutes until golden-brown.

Fresh Raspberry Gratins by Ina Garten.

Fresh Raspberry Gratins Recipe : Ina Garten : Recipes : Food Network:
 Ina Garten - Barefoot Contessa  book "Back to Basics"
"Ingredients 8 extra-large egg yolks
 2/3 cup superfine or caster sugar
1 cup sweet Marsala wine
1/4 teaspoon pure vanilla extract
6 half-pints fresh raspberries
Granulated sugar"

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Fennel and potato gratin. By Mary Berry.

BBC - Food - Recipes : Fennel and potato gratin:
This is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or Sunday lunch.
It is so tasty I could eat it as a supper on its own!


You will need a shallow 2.4 litre oven proof dish, about 23x30cm.
Ingredients
50g butter, plus extra for greasing
3 large bulbs fennel
3 onions
600g large potatoes, peeled
2 garlic cloves, crushed
50g parmesan cheese, grated (or vegetarian equivalent)
Preparation method
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Butter the serving dish.
Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges.
Cut the onions into six wedges too in a similar way.
Cut the potatoes into wedges the same size as the fennel wedges.

Boil the fennel and onions in a large pan of salted water for about five minutes, then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender.
Drain well.
Put the 50g butter and the garlic in the same large pan set over a low heat until just melted.
Return the potatoes and fennel to the butter, toss until coated then tip into the ovenproof dish.
Sprinkle with the parmesan.
Bake for 30-40 minutes, or until piping hot.

Mary-Rosa Alleyne Berry, CBE (born 24 March 1935) is an English food writer and television presenter.
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