Not in the mood.

I’m not really in the mood today.

But I am pretty excited about this beautiful cabbage I found at the Nyons market.

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And proud of this bicolor cabbage and sausage dish I made myself for lunch.

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And this cod with leeks we had last night was delicious.

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And I finally used my jerusalem artichokes (try them!)

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And this wine was perfection.

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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
  • teaspoon freshly grated nutmeg
  • ½ teaspoon salt, or to taste
  • White pepper to taste
  • ½ cup grated Gruyére
PREPARATION

  1. 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.
  2. 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.

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