Potato, Crab, and Leek Gratin

The Somerville winter farmers market is now up and running at the Armory, and I went down this weekend to check it out. The selection is terrific, and, as I had arrived without a plan, wandered around and bought whatever looked good--in this case some crab, potatoes, leeks, and smoked Gouda. Ordinarily, this kind of aimless shopping is not such a good idea, but in this case I think my after-the fact winging it produced pretty good results. I had this as an entree tonight, but I think it would go especially well as a side at one of this season's numerous potlucks.

Potato, Crab, and Leek Gratin
~2 pounds cooked skin-on red or purple potatoes, sliced medium-thin
8 oz cooked crab meat
6 leeks, coarsely chopped.
1 medium yellow onion
1.5 cups red cabbage
 3 cloves garlic, minced
~2 tablespoons lime juice. 
 1 tablespoon fresh ginger, grated, or powdered ginger to taste

2.5 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups smoked Gouda, shredded.
1 tablespoon Dijon mustard
Pinch ground nutmeg and/or paprika
Pinch Mexican-style chili powder

Dash curry powder
Red wine vinegar
Rosemary (opt)

Old bay seasoning, to taste
or
Small dash of each of as many of the following as you have on hand:
Onion powder, garlic powder, mustard powder, cloves, cardamom, cinnamon, allspice, chili powder.

Panko bread crumbs, toasted.
Fresh-ground black pepper
Salt

1. Toss potatoes in olive oil, salt, pepper, and rosemary.
2. Saute red cabbage until soft, season with salt, pepper and a splash of  red wine vinegar.  Set aside
3. Saute onions, garlic, and leeks until all are soft, onions are translucent, and  some leeks are slightly blackened. Reduce heat to medium-low and add crab meat. Stir to combine, season with old bay (or analogue), curry powder, ginger, and lime juice, and cook for 2-3 minutes to let flavors meld.
4. Preheat oven to 350. In a glass or enamel baking dish, cover the bottom of the pan with a layer of the potatoes, then half of the cabbage, then a layer of the crab mixture. Repeat until dish is full. Be sure to pack layers loosely, so that sauce can penetrate.
5. Melt butter in small saucepan over medium-high heat, whisk in flour a little at a time to make a roux. Let cook 1 minute until very slightly brown. Slowly add milk, whisking constantly. Allow to come to a boil, then reduce heat to medium-low and gradually stir in cheese, then add mustard, nutmeg, paprika, and chili powder. If it becomes too thick, add more milk.
6. Pour sauce into dish, and spread with spatula until even. Top with panko.
7. Cover pan with aluminum foil and cook for 15 minutes.  Uncover and either cook for 10-15 more minutes or place under broiler for 2-4 minutes or until browned. Serve immediately.

The gratin in progress.

e-mail us: you can send your comments, recipes, or a personal message to Anne and Colin at: everything-tasty@annedesigns.com

Butternut Squash-Flax Seed Muffins

Butternut Squash-Flax Seed Muffins

 Anne Milton: January, 2011

Here's a muffin recipe I just made for the first time: a variation on my usual Fannie Farmer-style whole wheat ones.  These squash muffins are moist and yummy, and savory rather than sweet.  They’d be fine for breakfast or tea, but I found they also worked well in place of bread with a hearty-soup-and-salad meal.  And they help me use up the surplus of cooked winter squash that's filling up my freezer!

Sweet Potato Drop Biscuits

Sweet Potato Drop Biscuits

 These biscuits are light, rich, moist and slightly spicy. The sweet potato flavor is pronounced but not overpowering. They're wonderful for breakfast, but since they aren't sweet, they work well as a side dish for lunch or dinner, too.

Anne Milton
December, 2008

 
1 1/2 cups unbleached white flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. fresh-ground nutmeg (click to source whole nutmeg and microplane spice grater)
1/4-1/2 tsp. cayenne pepper (click to source cayenne) optional
6 Tbsp. unsalted butter, cut in 1/4" pieces and chilled in freezer
1 cup cooked, mashed sweet potato*
1/2 cup plain yogurt or buttermilk
1 Tbsp. light brown sugar or agave nectar (click to source agave nectar)

Quinoa Tabouli

Quinoa Tabouli

Based on an original tabouli recipe from David Killick
Adapted with quinoa by Anne and Colin
September, 2010

1 cup raw quinoa, (click here for online sources) rinsed and drained
1/2 teaspoon salt, plus more to taste
1 medium red or white onion, chopped
1/2 bunch flat-leaf parsley, leaves chopped
1 small bunch fresh mint leaves, finely chopped
1 small mild green pepper, seeded and chopped
1 large English cucumber, peeled, seeded and chopped
1 or 2 medium tomatoes, chopped (optional)
3 cloves garlic, peeled and crushed (or more to taste)
juice of 3 lemons (or more to taste)
1/3 cup extra-virgin olive oil
1/4 teaspoon ground allspice (or to taste)
1/2 teaspoon ground cumin (or to taste)
1/8 teaspoon cayenne pepper, or more to taste (optional)

Fennel and Radicchio Citrus Slaw with Pine Nuts

Fennel and Radicchio Citrus Slaw with Pine Nuts

Anne Milton
September, 2010

1/2 medium red onion, sliced in thin rings
juice of 1 lemon
2 clementines, or 1 small tangerine, zested
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 shallot, minced
2 heads radicchio, shaved thin with very sharp knife
2 bulbs fennel, trimmed and sliced thin
1 cup parsley leaves, chopped
feathery fronds from fennel, chopped
1/4 cup pine nuts (click here to find online)

Spiced Cheddar and Onion Spread

Spiced Cheddar and Onion Spread

Anne Milton
August, 2010

1 lb aged, crumbly cheddar cheese, preferably farmhouse-type
1/2 medium-size, mild onion, grated
1 clove garlic, crushed
2 teaspoons prepared horseradish
1/2 teaspoon dijon mustard
1/2 teaspoon mustard seed
dash cayenne pepper
1-2 Tablespoons port, sherry or brandy
1 Tablespoon mayonnaise or yogurt (or to taste)
salt and pepper to taste (optional)


1.              Finely shred or grate the cheese. 

Refrigerator Pickled Dilly Beans

Refrigerator Pickled Dilly Beans

Anne Milton
July, 2010

1 lb green beans
1 1/2 cups water
1 cup white vinegar (I prefer this to cider vinegar in this recipe)
1 teaspoon coarse salt (or to taste)
1/2 teaspoon red pepper flakes (or to taste)
1 teaspoon dill seed
6 cloves garlic, cut in slivers
5 or 6 fresh dill sprigs