I’m not really in the mood today.
But I am pretty excited about this beautiful cabbage I found at the Nyons market.
And proud of this bicolor cabbage and sausage dish I made myself for lunch.
And this cod with leeks we had last night was delicious.
And I finally used my jerusalem artichokes (try them!)
And this wine was perfection.
JERUSALEM ARTICHOKE GRATIN – Rebecca Schrambling, NYTimes cooking
- 1 pound Jerusalem artichokes
- 1 cup milk
- Butter for pan
- ½ cup heavy cream
- 1 garlic clove, halved
- ⅛ teaspoon freshly grated nutmeg
- ½ teaspoon salt, or to taste
- White pepper to taste
- ½ cup grated Gruyére
- Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
- In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.