Thanksgiving week is upon us! I can’t contain my excitement!! My husband, Joshua, just returned home after almost 5 months of traveling to potential residency programs. Finally having him back means I have to start cooking for him again… but I could not be happier about it!!! Life is moving, fast. The older I get, the more real that becomes. Am I right? One day at a time, always. I am doing my best to slow down and enjoy each thing life throws at me. Big and small. Good and bad. All things work together for our good.
My wonderful friends at Sur la Table asked me to shoot a gratin recipe this month. I’ve always wanted to make one of these. All those crispy, cheesy layers. I’ve been itching to use my mandolin and this beautiful Staub pan. We made it happen! This gratin has everything going for it: three root veggies, three cheeses, all together perfect. Boring mashed potatoes, step aside.
- 2½ cups whole milk
- 1 ½ cups heavy cream
- 2 teaspoons Kosher salt
- 2 teaspoons fresh thyme, minced
- 1 clove garlic, grated or finely chopped
- 1/8 teaspoon freshly ground black pepper
- 2 pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick
- 1 pound sweet potatoes, peeled and sliced ¼ inch thick
- 1 pound large parsnips, peeled and sliced ¼ inch thick
- ½ teaspoons unsalted butter, softened
- ½ cup shredded Gruyère cheese
- ½ cup shredded white Cheddar cheese
- ½ cup grated Parmigiano-Reggiano cheese
- Preheat the oven to 400°F. Rub the butter over the bottom and sides of a 2-quart gratin dish.
- In a large heavy pan, combine the milk, cream, salt, thyme, garlic and pepper. Place over medium heat and stir for 3 minutes, or until small bubbles appear around the edges of the pan. Add the Yukon Gold potatoes, sweet potatoes and parsnips. Stir to coat and simmer gently, uncovered, for 10 to 12 minutes, until the potatoes are partially cooked. Remove from the heat.
- Use a slotted spoon to transfer half the vegetables to the gratin dish. Sprinkle with half each of the Gruyère, cheddar, and Parmigiano-Reggiano cheeses. Add the remaining vegetables. Use two forks to arrange the top layer of potatoes in a slightly overlapping design, evenly distributing the different-colored potatoes. Ladle the hot cream mixture over the vegetables and sprinkle with all of the remaining cheeses.
- Bake for 35 minutes, or until the potatoes are tender when pierced with a skewer or the tip of a knife and the gratin is bubbling and golden. Let the gratin rest for 10 minutes before serving.
Here’s the next round of tacos for #nationaltacoday with Sur la Table! I could not get enough of these. The shrimp is cooked with chipotle in adobo, one of my favorite flavors on the planet. It’s smoky, a little spicy and insanely good. Pair that with a cool and crunchy slaw, avocado cream, cilantro and lime juice? This is my ideal taco. Get your friends together and make a batch of these to celebrate! It’ll be messy, but it’s gonna be worth it.
Makes 4 servings
- 2 cups finely shredded red cabbage
- 1/2 cup peeled and shredded carrot
- 1 medium jalapeno, seeded and minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- sea salt and freshly ground pepper
Avocado Lime Crema:
- 1 medium avocado, peeled and pitted
- 1/3 cup Mexican crema
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 tablespoon chipotle paste (the adobo sauce that comes in cans, or pureed chipotle peppers)
- 1 teaspoon fresh lime juice
- 8 corn tortillas
- 1 cup cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 bunch radishes, sliced thin
- To make the slaw: In a large mixing bowl, toss all slaw ingredients together. Taste and adjust seasoning with salt and pepper. Set aside.
- Avocado crema: Place all ingredients in the bowl of a food processor. Blend into a smooth sauce, taste and adjust seasonings with salt. Transfer to a small bowl, set aside.
- For the shrimp: Preheat pan on medium-high heat. In a medium bowl, toss the shrimp with the oil, chipotle paste and lime juice. Season shrimp with salt and pepper. Cook the shrimp tossing in the pan for about 1 to 2 minutes per side.
- To serve: Fill each warm tortilla with grilled shrimp, a small amount of slaw, lime crema, and cilantro leaves. Serve with lime wedges and remaining slaw on the side.
Recipe courtesy of Sur la Table, by Joel Gamoran, Sur La Table National Chef.
Earlier this month I flew into San Francisco for a food photography workshop with Bella of @ful.filled and Sarah of @bromabakery in Napa Valley. It was everything I’d hoped for and more, so much so that I’ll need to devote a special post to the experience! Before flying home, we stopped at a little taco place called Tacko. We had perfect grilled fish tacos and guacamole. Everything I crave about tacos, these tacos delivered. So there I am, enjoying tacos on a sunny day, when my friends at Sur la Table ask me to photograph a few of their taco recipes for #nationaltacoday! I mean, was anything more meant to be? With taco in hand, I said yes (obviously) and today I’m sharing the recipe for their Baja fish tacos. It doesn’t get more California then this right here! Don’t skimp on the lime wedges. And slather on the avocado sauce. It’s non-optional. Let’s go!
Makes 10 tacos
- 2 Hass avocados –halved, pitted and peeled
- ¼ cup sour cream
- 1 small jalapeño, seeded and thinly sliced
- 2 tablespoons minced red onion
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small head of green cabbage, finely shredded (4 cups)
- vegetable oil for brushing on the fish
- 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
- Ten 7-inch flour tortillas, warmed
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
- Light a grill or heat a grill pan over medium-high heat.
- In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
- In a large bowl, toss the cabbage with the remaining 2 tablespoons of lime juice. Season with salt and pepper.
- Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
- To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.
Recipe courtesy of Sur la Table. Tested and perfected in the Sur la Table kitchen.
Photo Credit: Ashley Cuoco
Have you all been watching Sur La Table’s new show Scraps? If you haven’t, drop whatever you’re doing and head here for full episodes! FYI has partnered with Sur La Table to produce the new series Scraps, where national Sur La Table Chef Joel Gamoran travels cross country creating incredible meals using the things most people throw away: scraps such as bruised apples, shrimp shells and carrot tops. What they’re doing is so creative and inspiring. They’ve taught me to think twice about the things I would normally throw away. You’d be surprised how absolutely delicious something scrappy can be. Save your scraps!
I recently bought beets for a cake recipe. Left over with a bunch of greens, I immediately saw this as an excellent opportunity to get scrappy. I’m a huge fan of creamed spinach. The beet greens and stems have a similar flavor. AND did you know that there’s even more nutrients in the leaves and stems than in the beets? Packed with antioxidants, fiber, zinc, protein, vitamin B6, the list goes on! Paired with a cream sauce and crispy lemon breadcrumbs for crunch, this is a serious keeper recipe. I’m pulling it out the next time I host a dinner party. Scrappy is the new sexy, y’all.
Photo Credit: Ashley Cuoco
Photo Credit: Ashley Cuoco
- 1/2 cup plain panko bread crumbs
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 large bunches beet greens and stems, cut into 1/2″-1″ pieces
- 2 tablespoons unsalted butter
- 1 medium shallot, diced
- freshly ground pepper
- 3/4 cup heavy cream
- Preheat oven to 400 F. Combine breadcrumbs, oil, and lemon zest on a baking sheet and season with salt. Toast until golden brown, about 5 minutes.
- Cook beet green leaves and stems in a large pot of boiling salted water until tender, about 1 minute. Drain and place into a bowl of ice water to cool. Drain well and squeeze well between paper towels to remove excess water.
- Heat butter in a saucepan over medium heat. Add shallots, beet greens and stems. Season with salt and pepper. Cook until tender, about 5 minutes. Add cream and bring to a boil. Reduce heat and simmer until thickened, about 4 minutes. Season with salt and pepper. Top with breadcrumbs just before serving.
Recipe adapted from Bon Appetit.