Author Archives: Caroline Reny

Tart and sweet refreshing desert – blueberry and lime tartlets

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blueberry lime tartlets

blueberry lime tartlets

I know blueberries aren’t in season yet in Quebec, and it’s not summer yet, but I just can’t wait any longer to share this little gem of a pie!   It not only looks impressive but it is truly scrumptious.

Yes, these tartlets do scream summer but you can still make them now, as there are always blueberries available from California.  Plus it’s not really the blueberries that make these pies shine, it’s the lime curd.  The lime curd brings to the pie both tartness and sweetness in a wonderfully refreshing combination.  The lime curd is so good that if you have any leftover you can just eat it on its own with a spoon!

These pies will not only impress your guests but, most importantly, will make it easy for you, as you can prepare them in advance and refrigerate until you’re ready to serve them.  The only special equipment you will require; are individual tartlet pans with removable bottoms.

blueberry lime tartlet

blueberry lime tartlet

ingredients:

tartlets

  • 10 oz (285 grams) gingersnap cookies (about 40 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 cups fresh blueberries
  • lime curd (see below)
  • zest from 1 lime
  • powdered sugar for dusting

lime curd

  • 1 cup sugar
  • 2 whole eggs
  • 4 egg yooks
  • ½ cup cold unsalted butter, cut into small pieces
  • ½ cup fresh lime juice
blueberry lime tartlet

blueberry lime tartlet

  1. Preheat oven to 350oF.
  2. In a food processor or blender, grind gingersnap cookies into fine crumbs.  Transfer to a medium bowl and add melted butter and combine thoroughly.
  3. By using hands press gingersnap mixture into bottoms and sides of tartlet pans with removable bottoms.   If you use 4 inch tartlet pans you will have enough crust mixture and lime curd for 6 tartlet pans.  If you use slightly larger tartlet pans which are 4 ¾ inches you will have enough to make 4 tartlets.
  4. Bake until crusts are deep gold, which is about 12 minutes.  Transfer to a wire rack and let cool completely.
  5. While crusts are baking you can start making the lime curd. In a medium bowl mix sugar, whole eggs, and egg yolks.
  6. In a small saucepan over low heat, combine butter and lime juice and keep stirring until butter melts.
  7. Add egg mixture to saucepan and cook on low, stirring constantly until mixture has thickened and coats the back of a wooden spoon, about 8 minutes.  Remove saucepan from heat.  Transfer lime curd to a bowl and cover bowl with plastic wrap where you press it onto the surface of the curd, then refrigerate until ready to use.
  8. Once cooled, remove tartlets from their pans and fill each with lime curd.  Top each tartlet with blueberries and lime zest.  Add a squeeze of lime juice over each tartlet and then dust with powdered sugar just before serving.

Note: if you have any leftover lime curd after you have filled the tartlets, just keep it in the bowl and cover bowl with plastic wrap as done above and refrigerate until ready to eat.  You can then just spoon the lime curd on a sugar or butter cookie if you desire, or do as I do, eat it on it’s own with a spoon!  Just decadent!

spring time appetizer – crab, shrimp and avocado salad with finger lime caviar

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shrimp, crab and avocado appetizer

shrimp, crab and avocado appetizer

The first signs of spring signal the arrival of fresh snow crab here in Montreal, which means it’s a great time for crab cakes or one of my favourite combination of ingredients, a salad of crab, shrimp and avocado.   Now there are many different interpretations of these three ingredients but here’s a fresh take which will be a lot more exciting for your tastebuds.

You can also add another level of texture to this recipe by topping the salad with finger lime caviar beads.  The finger lime is a cylindrical citrus fruit originating from Australia.  The fruit is filled with caviar beads of pink or green color, which has a juice that is acidic and similar to that of a lime.  They are not easy to find because of its Australian origin, however the availability of the finger lime is expanding as they are now being grown and harvested in California.  Adding finger limes to this recipe is a lot more fun than a lime wedge as the little beads pop and burst and ouze lime juice as you eat them.

finger lime caviar

finger lime caviar

This recipe is easy as 1, 2, 3, as it only requires cutting and mixing the ingredients.  The only time-consuming effort in this recipe is picking the crab meat from fresh cooked crab shells.  However you can skip this step and save yourself some time by buying fresh lump crabmeat from the grocery store that is pre-packaged and pasteurized.  Obviously you wouldn’t use this stuff for a seafood platter however it’s perfect for this type of salad or a crab cake.  When refrigerated and unopened this pasteurized crab meat can last up to a year or so, however when opened it has to be eaten within 3 to 5 days.

Recipe serves 2

ingredients:

  • 1 mango, cubed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons cilantro, minced and few sprigs for garnish
  • ½ jalapeno chile, minced
  • ½ shallot, finely minced
  • salt and ground pepper
  • 4 – 6 cooked medium sized shrimps, peeled and diced
  • ¼ cup fresh crabmeat, picked and shredded (or pasteurized lump crabmeat)
  • 1 avocado, diced
  • finger lime caviar from 2 finger limes (optional)
  • lime wedges for serving
crab, shrimp and avocado appetizer

crab, shrimp and avocado appetizer

  1. In a medium sized bowl mix diced mango, olive oil, vinegar, lime juice, cilantro, jalapeno and shallot.  Season with salt and pepper.
  2. Add shrimp and crabmeat to bowl and combine.
  3. In small serving vessels or bowls first layer crab mixture, then spoon avocado on top and garnish with finger lime caviar or lime wedge if finger limes are not available.  Then top with a cilantro sprigs and serve immediately.

Voila!  Makes for an easy appetizer anytime of the week.

Easy microwave green onion jasmine rice

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Love the jasmine rice but want to take it to another level. Try green onion rice.  Here’s a super easy rice recipe which is all done in the microwave.   This green onion jasmine rice is a great accompaniment to anything Asian, such as seen in my previous post, Asian beef short ribs.

I’m not one to use the microwave for much, except for melting butter, however I do like this recipe because it’s so simple and it goes a little further than just plain white rice.  In this one you just need a bowl, a microwave and plastic wrap!

green onion jasmine rice

green onion jasmine rice

Serves 4

  • 1/2 cup green onions, thinly sliced white and light green portions
  • 2 teaspoons canola oil
  • 1 cup jasmine rice
  • 2 cups water
  • 1 teaspoon kosher salt
  1. Finely chop the green onions and mix them in a large microwavable bowl with the oil to form a paste.  Add the rice to the boil with the water and salt.  Cover the bowl tightly with microwave plastic wrap.
  2. Microwave at 100% power for 5 minutes.  Then microwave at 50% power for another 5 minutes.
  3. Carefully remove bowl from microwave and let rice rest covered for 5 additional minutes.
  4. When ready remove plastic wrap and serve!

That’s it!  I knew there was a reason to keep the microwave!

An asian take to the braised short ribs

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There’s still snow on the ground here in Montreal, so sadly it’s not BBQ weather just yet, which means that we’re still braising our meat!  So once again we’re taking out the Dutch oven.

This time, the short ribs are braised Asian-style.  It’s got a little spice and a little sweetness and that combination makes this one extremely popular amongst our friends who have sampled them.  And we know this because there’s never any leftovers as everyone has asked for seconds and the plates are wiped clean!

This is another great option for a dinner party, as with all braised meats, they are even better tasting prepared a day ahead.  It’s also an easy prep, only requires one pot, in this case, a Dutch oven. These can simply be served on a bed of rice and a bold red wine will go extraordinarily well.

asian braised short ribs

asian braised short ribs

Serves 4

  • 3 tablespoons all-purpose flour
  • Salt and freshly ground pepper
  • 4 ½ lbs (2 kg) beef short ribs, cut Korean-style
  • ¼ cup canola oil
  • 4 cloves garlic, minced
  • 4 green onions, white and pale green parts, thinly sliced
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon red pepper flakes
  • 1 lemongrass stalk, cut into 4 pieces, halved lengthwise and crushed with a meat pounder
  • 1 cup beef broth
  • ½ cup soy sauce
  • ½ cup hoisin sauce
  • ½ cup rice vinegar
  • ½ cup firmly packed dark brown sugar
  • 2 teaspoons chile garlic sauce (Siracha), if you like it very spicy feel free to add more Siracha
  • green onion, finely chopped for garnish
asian short ribs with green onion rice

asian short ribs with green onion rice

  1. Preheat oven to 350oF (180oC).
  2. On a plate, stir together flour, 1 teaspoon of salt and 1 teaspoon of pepper.  Dry the short ribs with a paper towel and coat them all with the seasoned flour, shaking off any excess.
  3. Heat the canola oil in the Dutch oven over medium-high heat.  Then cook the short ribs in the oil, turning occasionally, until browned for about 15 minutes.  Remove ribs from the Dutch oven and set aside.
  4. In the Dutch oven, add the garlic, green onions, ginger, red pepper flakes and lemongrass and sauté for about 1 minutes, until fragrant.
  5. Pour in beef broth to deglaze the bottom of the pan with a wooden spoon.  Then stir in the soy sauce, hoisin sauce, rice vinegar, brown sugar, and chile-garlic sauce.  Bring to a boil.
  6. Cover Dutch oven and transfer to oven and cook until the ribs are tender, between 2 hours and 2 ½ hours.
  7. When ribs are ready, place Dutch oven on stove and remove ribs and place aside. Then remove bones and lemongrass from pan and discard.  Separate fat from sauce, using a fat separator and return sauce and ribs to Dutch oven.  If you happen to only serve them the next day you can skip the fat separator and just refrigerate them and before reheating the short ribs just remove the congealed fat from surface of the short ribs.
  8. When ready to serve, just simply place a few ribs over white rice and spoon sauce over ribs and rice.  You can also add on top some finely chopped green onions for garnish.

In the above photos we have served the asian short ribs with green onion rice, which goes particularly well with the ribs.  This is a super easy rice which can be prepared in the microwave oven, yep, the microwave oven!   The recipe for the green onion rice will be posted following this post.

Enjoy and let me know what you think!

easy weeknight fish recipe – cod in coconut curry broth

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cod in coconut curry broth

cod in coconut curry broth

Even though both my husband and I are avid meat eaters, we do, of course, enjoy cooking and eating fish as well.  In most situations fish is best when it is cooked with few ingredients, so as not to overpower the delicate taste of the fish.  However there are always exceptions and this recipe, cod served with a coconut green curry broth, is one of those favoured recipes.

We not only love the combination of flavours but it is a favourite because it is a quick and easy weeknight recipe which requires only one pan.  Yes, one pan, now that makes for easy clean up on a weeknight!

cod in coconut curry broth 

ingredients: 

  • 1 tablespoon canola oil
  • 1 teaspoon green curry paste
  • 1 tablespoon finely grated ginger
  • 1 can (398 ml/13.4 fl oz) coconut milk
  • 1 cup low-sodium chicken stock
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 3 tablespoons lime juice
  • 1/2 lb cod or halibut, cut into 2-inch chunks
  • ¼ cup carrots, cut into matchsticks
  • 8 cherry tomatoes, halved
  • 1 tablespoon fresh basil, chopped finely
  • 1 tablespoon fresh coriander, chopped finely
  • 1 cup cooked jasmine rice, as per packaging instructions

serves 2

cod in coconut curry broth

cod in coconut curry broth

  1. Heat oil in a large high saucepan over medium-high heat.  Stir curry paste and ginger in hot oil for about 1 minute.
  2. Pour coconut milk and stir to boil and reduce by half for about 10 minutes.  If you wish to lower the fat content, feel free to use light coconut milk but allocate a little more time to reduce the liquid by half.
  3. In the meantime, cook rice in a separate saucepan as per instructions on packaging.
  4. Once coconut milk broth is reduced by half, add chicken stock, fish sauce, sugar and lime juice to pan.  Reduce heat to a simmer and add chunks of cod to broth and poach fish for 3 to 4 minutes.
  5. Carefully remove cod pieces from saucepan and divide equally into 2 low soup bowls and keep fish warm in oven at about 200oF.
  6. While fish stays warm, bring broth to boil and reduce for 5 minutes.  Add carrots to broth and cook for another 3 minutes.  Then add cherry tomatoes and basil and cook another 2 minutes.
  7. Taste, and if desired, add salt, pepper or more lime as needed.  Remove soup bowls from oven and plate cooked rice with fish and pour broth over rice and fish. Garnish plate with coriander and serve.

Perhaps this might become a weeknight favourite for you as it is for us!

Artichoke squares, the easy tapa to make ahead

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mom's artichoke squares

mom’s artichoke squares

I just love the concept of appetizers!  The Spanish, with their tapas or the Greeks with the meze have it right when it comes to enjoying an entire meal savouring multiple small courses all night long.  Tapas are great because it prolongs the time you spend around the table or, in our case, often around the kitchen island. What’s not to love when you get to taste a multitude of different courses instead of just the traditional three-course meal.

However serving tapas to your guests can result in a lot of work and stress if not planned properly.  My husband and I have learned that the best way to serve tapas is to have on hand a combination of cold and hot tapas, which have been prepared in advance.  All that needs to be done when the party comes around, is just some minimal assembly or reheating before they are served.   This will ensure you can enjoy the party as much as your guests!

We’ve got a long list of favourite appetizers which I’m looking forward to posting on this blog, but as a start, I am sharing with you the easiest app you’ll ever make, my mom’s artichoke squares!    It’s a little like a frittata because of the eggs, but don’t be fooled the taste is sophisticated enough for an appetizer.

This is a super easy recipe that requires minimal bowls and pans. You can make this one ahead, bake it and freeze it until you are ready to reheat and serve.  Couldn’t be easier!  And I can’t tell you how tasty and addictive these squares are, I guarantee that your guests won’t leave any behind.

mom’s artichoke squares

mom's artichoke squares

mom’s artichoke squares

ingredients:

  • 1 medium yellow onion, finely chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 can (398 ml or 1 1/2 cup) artichoke hearts, chopped
  • 4 eggs, beaten
  • 2 cups strong cheddar cheese, grated
  • ¼ cup bread crumbs
  • 1 ½ tablespoon greek oregano or regular oregano
  • 2 dashes of tobasco
  • pinch of salt and pepper
  1. Preheat oven at 350oF.
  2. Transfer chopped onion into a large microwaveable bowl along with butter.  Cook onions and butter in microwave for about 3 minutes until onions are softened and remove from microwave.  As you know, handle bowl safely as it may be very hot.
  3. Before chopping each artichoke, ensure to drain each heart of water by squeezing the water out of them.
  4. Thoroughly combine remaining ingredients (garlic, artichokes, eggs, cheddar cheese, bread crumbs, oregano, tobacco, salt and pepper) in bowl with softened onions.
  5. Spread artichoke mixture evenly into a 9″ square pan.
  6. Bake at 350oF for 35 minutes.
  7. Cool slightly and cut into squares and serve warm.
mom's artichoke squares

mom’s artichoke squares

If freezing before serving, cool completely after baking and cut into squares.  Store squares in an airtight container with parchment paper separating layers of squares.   You can therefore serve the quantity that you wish when needed and store the rest for up to 2 weeks in the freezer.  Before serving reheat oven at 350oF and bake for 15-20 minutes.

Voila!

yes, you can eat snails! try escargots à la bourguignonne

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escargots à la bourguignonne

escargots à la bourguignonne

I know, I know, what could be appetizing about this slimy-looking mollusk?  You’re probably telling yourself, I’ve never been interested in trying them, or I’ve tried them but they didn’t float my boat, so why should I go on reading this, as there’s no way I’m going to make this recipe!

Well, let me keep your interest for one more paragraph or two and try to convince you to give it a shot!

For those of you who tried them and didn’t like them it may have to do with the size of the snails.  In this case, bigger is not better, they are just too rubbery, and that is certainly not appetizing for anyone.  So yes, if you’ve had the big ones, I could completely understand your disdain for them.  But go small and I’m certain you’ll be converted.

For those of you who have not tried them and may be a little turned off by the idea of ingesting a slimy mollusk, well they will not be slimy, unlike raw oysters, you will be eating them cooked soaking in garlic butter which makes them even more palatable and tender.  The best part is that you’re sopping up all that melted garlic butter with crusty bread, which probably explains why I liked them the first time I tried them, as a 5 year old child living in the Loire region of France with my parents.  So if a 5-year-old kid approves, it can’t be that gross!

If you do decide to trust me on this and take the leap and make escargots à la bourguignonne, don’t even think about buying fresh snails, it’s not worth the trouble of cleaning them, purging them of their toxins, etc…  Just buy them canned however do look for the brand which contains the greatest number of snails in the cans, this obviously means that the snails will be smaller.  Avoid any can labeled “big snails” or “gros escargots”! There is also an exquisite kind from France, called “petit gris”, and if you’re lucky to find those you’ll be converted forever.

Lastly, the other reason I’m so enthusiastic about escargots à la bourguignonne is that they are easy breezy to prepare, they can be prepared in advance, frozen and cooked when required.  This makes for a great last minute appetizer.

escargots à la bourguignonne

escargots ready to bake

escargots ready to bake

For this recipe you will need porcelain escargots dishes as shown above.

ingredients :

  • 1 garlic clove, minced and mashed
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, softened
  • 1 ½ teaspoons shallot, finely minced
  • 1 tablespoon flat-leaf parsley, finely chopped
  • ¼ teaspoon black pepper
  • 1 tablespoon dry white wine
  • 1 can of small snails
  • French baguette

Makes 6 ½ dozen

  1. Preheat oven to 450oF
  2. Take minced garlic and mash it with salt to create a paste.
  3. Combine softened butter, shallot, garlic paste, parsley and pepper and then beat in wine.
  4. Rinse snails.
  5. Place ½ teaspoon of garlic butter inside every depression of the escargot dish and place on top of the butter one snail and then top each snail with another ½ teaspoon of garlic butter.
  6. At this point you can cover each dish tightly with aluminum foil and freeze until you’re ready to bake them.
  7. When ready to bake just remove foil and bake in oven between 4 to 6 minutes, until the butter is melted and is bubbling.
  8. Serve with baguette and a great bottle of white wine, in this case I’m partial to a muscadet!
escargots à la bourguignonne and muscadet

escargots à la bourguignonne and muscadet

how bacon makes a celery root soup even better!

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celery root and leek soup topped with celery, apples and bacon

celery root and leek soup topped with celery, apples and bacon

Yes, more celery root, but this time it is for a soup!   It is winter after all, and we’re looking to leverage what’s available seasonally.   Celery root and leeks are great combination for a soup and this one is earthy and silky, however on it’s own it can be a little too subtle to the palate.  So we bring it to another level, by adding texture and extra flavours by garnishing the soup with finely chopped celery, celery leaves, green apple and the “piece de resistance”, the lardons (bacon pieces cut down to 1/4 inch cubes).

This results in a sophisticated appetizer, which can easily be prepared in advance and served for your next dinner party.

Serves 6

celery root and leek soup topped with celery, apples and bacon

ingredients:

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 3 leeks, washed, halved, white and green pale green parts and chopped coarsely
  • 1 medium onion, chopped coarsely
  • 2 medium celery root (sometimes referred to as celeriac), peeled with a knife and cut into ½ inch cubes
  • 2 cups of water
  • 2 cups chicken broth (reduced-sodium)
  • 1 teaspoon kosher salt
  • ¼ tsp pepper
  • ¼ cup of 15% cream
  • ¼ cup of additional water if required

garnish:

  • ¼ cup lardons (3 slices of bacon cut into 1/4 inch cubes)
  • 1 green apple (Granny Smith)
  • 1 celery rib, sliced very thinly
  • ¼ cup of inner celery leaves
celery root and leek soup topped with celery, apples and bacon

celery root and leek soup topped with celery, apples and bacon

  1. Add butter and olive oil to a large 4 quart pot over the stove.  Add chopped leeks , celery root and onion and sweat in covered pot over simmering heat until leeks and onions are softened, for about 20 minutes.  Do not brown leeks or onions, add more butter if they start to brown.
  2. Add water, chicken broth, 1 tsp of salt and ¼ tsp of black pepper and bring to a boil uncovered, then reduce heat and simmer, until celery root is very tender for another 20 minutes.
  3. Carefully pour soup into a blender and purée until smooth.  Clean pot and return soup to pot.
  4. Bring soup pot back to stove and simmer on low heat.  Add cream and heat until warm, stirring occasionally.   You may add more water, about 1/4 cup, if you find the soup’s consistency to be too thick for your taste.
    Note that if you wish to serve the soup the following day, just cool soup and refrigerate without adding cream.  When ready to serve simply add cream and reheat soup.
  5. While soup is heating through with cream, cook bacon into a large saucepan over medium heat, turning frequently until crispy for about 8 minutes.  Transfer bacon to paper towels.
  6. Meanwhile thinly slice apples lengthwise into 1/8 inch thick slices working around core.  Then cut each slice into small matchsticks.
  7. Thinly chop celery and celery leaves and set aside.
  8. When ready to serve divide soup into bowls and garnish soup with apple matchsticks, celery slices, celery leaves and lardons.

Enjoy!

Game time means Chili time!

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DSC_0712 1.39.21 PM

Yes, the Super bowl gives you the best excuse to have chili, but why limit yourself to Super Bowl to indulge on chili?  Chili is not only nutritious (lean meats and fibre from the beans) but it’s easy to make, can be prepared in advance and even frozen for a quick weeknight meal.  The chili can be kept in the freezer for about a month.

If you don’t already have a favourite family chili recipe, here’s one which has a little bit of heat but not too much, so everyone in the family can enjoy it.   Unlike the Texan chili, this one does include tomatoes and beans. There’s even beer in it too!  You can make it exclusively with ground beef, but I prefer to mix up and add ground veal to the ground beef.  Another variance is to substitute the ground veal for ground lamb.

The best part about this chili is what I call the “accoutrements”, or the toppings, if you prefer.  The toppings bring it to another level and allow those eating the chili to tailor it to their own taste with more or less sour cream, cilantro, onions and/or lime.

This recipe slowly simmers for about an hour and half and will serve 8 to 10.

ingredients:

  • 2 tablespoons olive oil
  • 2 cups (500 ml) chopped onions
  • 6 large garlic cloves, finely chopped
  • 2 lbs (900 grams) lean ground beef
  • 1 lb (454 grams) lean ground veal
  • 4 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper or more if you want a hotter chili
  • 3 tablespoons fresh oregano, chopped
  • 3 tablespoons fresh thyme
  • 1 14 fl oz can (398 ml) diced tomatoes with juice
  • 1 ½ cup (375 ml) low sodium beef broth
  • 1 bottle of dark beer, Guinness
  • ½ small can of tomato paste
  • 1 19 fl oz can (540 ml) red kidney beans, drained and rinsed
  • 1 19 fl oz can (540 ml) black beans, drained and rinsed

toppings:

  • 1 cup (250 ml) sour cream (light sour cream is just as good, if you’re watching the fat content)
  • 1 small red onion, minced
  • ¼ cup (60 ml) cilantro, minced
  • 2 limes, cut into wedges
  1. Heat oil in the Dutch oven or large 4 to 5 quart pot over medium-high heat.  Add onions and sauté onions until soft and translucent, about 8 minutes.  Add garlic and heat for 2 minutes until fragrant.
  2. Add ground beef and veal and sauté until meat is no longer pink, about 5 minutes.
  3. Add chili powder, cumin, cayenne pepper, oregano and thyme and stir in.
  4. Mix in diced tomatoes, beef broth, beer, tomato paste and beans.
  5. Simmer in Dutch oven on the stove top for about 1 ½ hours.  Make sure to simmer over low heat or else you will loose too much of the liquid and dry it out.  Season to taste with salt and pepper.  If you don’t find it spicy enough for your taste, you can simply just add a little more cayenne pepper.
chili and toppings

chili and toppings

Serve chili into warmed bowls and let guests garnish their portions of chili with sour cream, onions, cilantro and/or lime.  You can also serve tortilla chips and do as my parents do, use the tortilla chips to scoop up every bite of chili!  Serve with beer and enjoy the game!

celery root potato gratin

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As most of you know, one of the most important elements of great food is the quality of the ingredients. This is particularly relevant living in Montreal where seasonality plays a large part in what we bring to the table.  For example, right now we can pretty much forget about having a watermelon salad for the next 5 months!  Even though it’s available in our supermarkets, it sadly comes from far and away and this only results in a disappointing tasteless and colourless fruit.  So for this reason we focus on seasonal ingredients when deciding on what to eat.

A potato, celery root and leek gratin is a perfect example of bringing seasonal ingredients together.  Thankfully we’re not even thinking of having a watermelon salad anyways, as it’s the middle of winter and we’re usually looking for warm, comfort food!  This gratin is the perfect fix for that and it is a great accompaniment to a roast beef or a slow cooked meat dish.

This is an easy recipe as long as you have the patience to thinly slice the vegetables.  Once that’s done you just assemble it all together in a gratin dish and let the oven do its magic.

This side dish is not only foolproof but it also simplifies life when hosting a dinner as you can make it in advance, even the day before, if you wish.  Once it’s cooked, you cool it completely and then refrigerate it until the next day and just reheat and serve.  When you’ve prepared a three-course dinner for your guests having a gratin pre-made will save you time in the kitchen and allow you to focus on the other elements of your meal.

Ingredients:

  • 1 1/2 cup heavy cream (35%)
  • 2 garlic cloves, peeled
  • 2 sprigs of thyme plus 3 teaspoons fresh thyme leaves
  • 1 tablespoon unsalted butter
  • 2 leeks, halved lengthwise, thinly sliced
  • 1 lb. russet potatoes, peeled and thinly sliced (1/8” thick)
  • 1 celery root, peeled and thinly sliced (1/8” thick)
  • 1 cup Gruyère cheese, finely grated
Ingredients: potatoes, celery root, leeks, Gruyère & cream

gratin ingredients: potatoes, celery root, leeks, thyme Gruyère & cream

  1. Preheat oven to 350oF.  Heat cream, garlic cloves and thyme sprigs in a small saucepan over medium-high heat until bubbles appear on the edge.  Remove from heat.
  2. Melt 1 tablespoon of butter in a medium skillet over medium heat.  Add leeks and season with Kosher salt.  Cook leeks until tender (do not brown) for about 12 minutes, stirring often.  Once cooked set aside.
  3. Once peeled, thinly cut the potatoes and celery root into slices about an 1/8 inch thick.   A food processor is actually the best kitchen equipment for the job as it will not only slice them equally but will do so in just a few seconds.  But no worries if a food processor is not part of your kitchen arsenal, you can do it by hand or by using a mandoline.   The celery root which is also referred to as celeriac has a very knobby exterior which must be peeled as well.  The best method to peel the celery root is to slice off the exterior of the vegetable by using a knife instead of a peeler.
  4. Butter a square baking dish.  To make the gratin all you have to do place three layers of all the different ingredients in the baking dish.  Start with a layer of potato slices to cover the bottom of the baking dish, then add over top a layer of celery root slices.   Then sprinkle this layer with salt and pepper and some of the thyme leaves.  Repeat this process twice more.  Then just add on top, the Gruyère cheese.
  5. Strain the cream into a bowl and then pour cream all over the top of the gratin dish.
  6. Tightly cover the baking dish with aluminum foil and place in stove and bake for 1 hour.  Then remove foil and bake another 25 to 30 minutes until the top gratin is golden brown and sauce is bubbling.    Let stand 15 minutes before serving!
Potato and celery root gratin

Potato and celery root gratin

To reheat the following day, simply pre-heat the oven at 325oF and reheat gratin for 30 minutes.  When reheating keep an eye on the gratin to ensure top layer is not browning too much if it is just cover dish with aluminum foil.