They’re like doughnuts for rich people

It is getting to be that time of year where we think a lot about food. But let’s be honest, I always think a lot about food. Yes, Thanksgiving is upon us. Please forgive me if I seem a little shallow here, but I have consumed a total of about 372 calories today and so I am thinking about what I am grateful for in terms of things that I like to eat. I am grateful for my sister who introduced me to kale about one year ago. Since she first uttered the words, “kale and pasta,” I have eaten that for dinner approximately 42,000 times. Here is a summary of what she told me that she likes to do:

Throw a couple of glugs of olive oil in a saute pan with some garlic and red pepper flakes. After washing and drying some kale, rip it into bite-size pieces and throw that in the pan, too. Saute it for several minutes (I like mine to get a little crispy) and add some diced canned tomatoes, if you like. Tonight I might add some freshly squeezed lemon juice at the end, instead of the tomatoes. Stir in some whole wheat pasta (I like to use penne) cooked al dente and- if you’ve got it- shred some good parmesan on top. Voila. Yum.

Cooking up some kale last Friday for the 42,001st time

Tonight I am also grateful for my boyfriend who says things like, “They’re like doughnuts for rich people,” when asked to clarify “scones” to a friend of mine on the phone this past weekend (I was in the midst of kneading the dough for the first batch of scones that I ever attempted to make- more on that later). And I am also grateful that Dan- who apparently believes that I am secretly rich- makes pizza once a week on an undisclosed night (sorry dear neighbor, you told me not to tell you which night).

The whole wheat scones, or doughnuts for rich people, that I made this past weekend (I can make things without cheese-what you see on top is butter)

Finally, tonight I am grateful to my parents for many, many reasons, but one of those reasons is the Le Crueset cookware they gave me last year for my birthday. This pot has changed the way that I cook. Everything tastes better when it is cooked in my lovely green enameled dutch oven, including the gratin that I made last night. Before my sister gave me a huge vegetarian cookbook last Christmas, I don’t think I had ever paid attention to gratins, but then I started hearing about gratins everywhere. So, with my new trusty Le Crueset and after much heckling from Dan that I would never actually make a gratin, I have now made this recipe twice. Here is a warning about the following recipe: It is delicious, but it is rich. I recommend saving this one for a day when you have shoveled at least four feet of snow or skiied the Birkebeiner. You have been warned.

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This recipe comes from the cookbook, From Asparagus to Zucchini.

Root Vegetable Gratin with Cheddar and Horseradish Rye Crumb Crust

1 pound rutabaga, peeled* and cut into chunks

1 pound sweet potatoes, peeled and cut into chunks

1/2 pound turnips, peeled and cut into chunks

1-2 tablespoons olive oil

1/3 cup apple cider or wine

1 tablespoon minced garlic

salt and pepper

3 tablespoons butter

3 tablespoons flour**

2 cups whole milk, heated

1/8 teaspoon nutmeg

2 tablespoons horseradish

4 ounces grated aged cheddar cheese

1/2 cup rye bread crumbs

Heat oven to 375 degrees. Spread vegetables in large baking dish, drizzle with olive oil and cider or wine, scatter on the garlic, season to taste with salt and pepper, and toss well. Cover dish tightly with aluminum foil and bake 20 minutes, then remove foil and continue to roast until vegetables are brown-tipped and tender, 20-35 minutes longer. Meanwhile, make a white sauce by melting the butter in a saucepan; stir in flour and cook over low heat several minutes. Whisk in milk, bring to simmer, and cook gently 10 minutes, stirring often. Season well with salt and pepper. Stir in nutmeg. Gently fold the sauce into the roasted vegetables. Transfer to a buttered baking dish (or leave in the same dish the vegetables were roasted in). Mix horseradish, cheddar, and bread crumbs with your fingers and scatter the mixture evenly over the vegetables. Continue to bake until bubbly, 20-30 minutes. Makes 6 servings.***

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*The recipe says to peel the vegetables but I just washed them well (I’m afraid of peeling off all of the good stuff!)

**I used whole wheat flour

***The recipe claims to feed six people, I am telling you that it fed two, but one of us ate A LOT

I served this gratin last night with a mixed green and spinach salad with some sliced onions and yellow peppers. I dressed it with olive oil and lemon juice in an attempt to cut the richness of the dish. This sort of worked.    

 

Delicious root vegetables

 

Bubbly gratin

Tomorrow I am off to lovely Manitowoc County where I will have the opportunity to visit some of the finest establishments that area has to offer. Stay tuned. Until then, I hope you all have a safe and happy holiday.

The beach in Two Rivers, November 2009
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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

2 thoughts on “They’re like doughnuts for rich people”

  1. Don’t make “dear neighbor” peer in your window every night to find out when pizza’s coming out of the oven! He’s not above that, just so you know…….

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