About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Parsnip-Leek Soup | Main | Parsnip Kugel »

Fall Vegetable Gratin

By Sandi

Y'all can tell that I had absolutely nothing to do with the choices of Flavors we would be cooking.
Not a single Grit on the schedule.
I didn't even know enough to know that Parsnips should never be eaten raw. I am just glad I never served a veggie dish with parsnips and ranch dressing. This cooking challenge has expanded my horizons.
According to the Flavor Bible, Parsnips go well with Savory flavors and creamy sauces. I was at a loss until I pulled out my cookbook from the Hot and Hot Fish Club. Leave it to the Hastings to come up with a recipe for the humble parsnip! Once again, I have capitalized the flavors that are recommended. Fall Vegetable Gratin
From the Hot and Hot Cookbook
1/2 stick unsalted BUTTER
1 large GARLIC clove
1 1/2 tsp HERB SALT
1/2 pound fingerling POTATOES
1 small rutabaga
2 large PARSNIPS
1 large TURNIP
1 1/2 cups heavy CREAM
The rutabaga, parsnips and turnip should be peeled and sliced into 1/8 inch slices. The potatoes unpeeled and sliced.
Preheat the oven to 350°
Melt the butter in a small saucepan with smashed garlic clove.Pour 1Tbs butter into an 8x8 baking dish, using the garlic to smear on all sides. Discard garlic. Sprinkle 1/4 tsp of salt on buttered dish.
Arrange an even layer of sliced vegetables over the dish. Drizzle 1 Tbs butter, 1/2 tsp thyme and 1/2 tsp herb salt. Continue to layer vegetables with butter and herbs until almost full. Top with a layer of large round turnip slices.
Pour the cream over the gratin, pressing the vegetables down to coat. Cover with foil and bake 30 minutes. Uncover and bake for another 20 minutes.
Allow to sit 10-15 minutes before serving.
y'all enjoy~

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This page contains a single entry from the blog posted on December 15, 2011 2:13 PM.

The previous post in this blog was Parsnip-Leek Soup.

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