Gratin of Leeks
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Cooking time: 75 minutes (with break) 50 until first course Cooking schedule: see below for "menu" instructions |
Yes, I know, 2 gratins in the same week.... But a gratin just means something baked or finished in the oven with a topping. It doesn't mean heavy cream and cheese. And, frankly, I was looking for another easy (relatively) dinner. If you have a lot of the hen leftover use it in the hash on Monday.
Gratin of Leeks Time: 30 minutes
Leeks belong to the onion family but are much milder. They are used a lot in French cooking and are often seen as a first course. This is a traditional presentation ...updated a bit ;-)
3 medium leeks
1 cup chicken stock
1 cup water
3 slices (2 - 3oz, 75gr) Prosciutto or other dry-cured ham
2 oz cheese, Gruyère would be good
3 tbs white wine
1 tbs Greek or plain yogurt, crème fraiche or sour cream|
1/2 tsp tarragon
Cut root end off leeks. Cut tops leaving 5 inches (12cm) of white to pale green leek. Cut leeks in half the long way and discard outer leaves. Rinse under cool running water fanning the layers a bit to get out any remaining sand. Heat chicken stock and water in large skillet to a simmer. Lay leeks in a row in the simmering broth. Cover and simmer for 10 minutes. Cut the ham into strips and place in 2 individual baking dishes or one larger one. You want to be able to lay the leeks neatly. I used 2 oval dishes that were 5" (12cm) long by 2 1/2" (7cm) wide. Uncover and remove leeks with a tongs, draining and trying to keep them together. Place 3 leek 'halves' on top of ham in each baking dish. Divide the cheese and place on top of the leeks. Mix the wine, yogurt and tarragon. Spoon around the edges of the leeks. Bake, 400F (200C) for 12 - 15 minutes, until heated through and cheese is bubbly. Remove and serve. I put the small baking dishes on larger plates.
Roasted Cornish Games Hens (Poussin) Time: 60 minutes
Small, perfectly roasted hens make an elegant presentation and are perfect individual servings (with maybe a snack leftover). If yours are larger birds, one may be enough, (you can split it in half before roasting) or fix two and have cold chicken/game hen for lunch tomorrow! Remember to put bowls for bones on the table - and wet towels for fingers.
1 - 2 Cornish game hens or poussin (little chickens), depending on size.
2 tbs olive oil
1 tbs lemon juice
1/2 (4oz, 125ml) cup red wine
2 tsp Dijon-style mustard
2 tsp dried rosemary
2 tsp dried thyme
2 tsp dried sage
Wash hens and pat dry with paper towels. Mix 1 tbs oil with lemon juice and 1 tsp each of the herbs. Divide herb mixture and put half into each of the hens. Tie legs close and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on. Lay them on a rack in a shallow baking pan. Mix the remaining oil, herbs, mustard and red wine and brush on hens. Put into 400F (200C). Bake for 50 - 60, basting every 15 minutes with wine mixture, until done. See I recommend a meat thermometer.
Sweet Potatoes Anna Time: 15 minutes plus 60 minutes baking time
Pommes Anna made with sweet potatoes! Clarifying the butter is easy and well worth the effort when you unmold these perfectly golden sweet potatoes. They take center stage at any meal!
1/3 (3oz, 90gr) cup butter
2 - 3 medium sweet potatoes
salt & pepper
Clarify butter: melt butter in small pan over low heat just so that it is melted. You will notice the white milk solids in the butter. We don't want these. With a small spoon skim off as much of the floating milk solids as you can. Then carefully pour the clear butter into a glass measuring cup leaving behind the remaining solids. Using a basting brush butter the insides of a small glass baking dish (large enough to just hold the potatoes and, preferably, with deep sides) with a little of the butter.
Potatoes: Peel and slice the potatoes into paper thin slices, using a mandolin, box slicer, food processor, whatever you have. Line the bottom of the baking dish with potato slices, brush very lightly with butter. Repeat layers (potato, butter) until you have used all of the potatoes. If you use salt & pepper put a little on the middle and top layers. In a perfect world your potatoes should reach or almost reach the top of the dish. Cover with foil and bake in 400F (200C) oven for 30 minutes. Uncover and continue baking an additional 20 - 30 minutes or until brown on top and knife goes into center easily. Remove and let rest for 5 - 10 minutes. Invert on to a large plate - it should retain it's shape. Slice into wedges and serve. You could use a small pie or quiche plate.
Broccoli with Garlic Butter Time: 20 minutes
A bit of garlic and butter can really bring out the flavor of broccoli and raise it from the mundane to the fantastic!
1/2 head broccoli enough for 2 persons
2 tbs butter
3 cloves garlic
2 tbs shredded cheese
Cut broccoli into bite size florets and stems. Put in steamer basket in saucepan with an inch of water in bottom. Put on medium heat and steam for 12 - 15 minutes or just until done, careful not to overcook. Remove from pan and set aside, discarding water. In same pan heat butter. Mince garlic and add to pan. Sauté briefly, then add broccoli. Toss well to coat. Put broccoli into the serving dish, sprinkle with cheese and serve.
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Cooking Schedule: 75 minutes with break |
Baste hens |
Cooking for Two? Or more?
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