Thin Crust Pizza

Bidding for the online bake sale, Bloggers Bake for Hope, starts now!  Proceeds go to Susan G. Komen for the Cure.  I am baking up a batch of my Lemon Poppyseed Cookies and I am really hoping the bidding ends at approximately $1 million.  Because that is what they are worth.  Anyways, go on over to the bake sale and see if you'd like anything.  Maybe you could buy a batch for your mom for mother's day?  It will be late, but she will still love you.  Bidding ends May 6th.  

I have lots of favorite pizza doughs.  There is the Baking Illustrated dough.  It is a traditional crust.  Thick and Chewy.  Great for your typical "take out" pizza recreations.  There is Pioneer Women's dough.  It has lots of oil, really thin, and is cooked on a baking sheet.  It is easy to make, easy to keep in the fridge until you need it, and easy to bake.  And it is delicious.  

Now, I have tried this new thin crust pizza dough from Cooking Illustrated.  I wanted more of a NYC style pizza crust.  Thin, crispy, great texture.  This was a great at home version.  I used fresh mozzarella and added some pepperonis.  This was seriously good.  I think it would make a great Margherita pizza too.  Definitely prefer it over PW's crust, but PW's crust is so easy, I don't really consider it the same type of crust.  Also, I love this pizza sauce.  This is the sauce I was making in our Foodie Fantasy video.  I have made two batches of it.  I just freeze it and it makes enough sauce for about three pizzas.  

Thin Crust Pizza

slightly adapted from Cook’s Illustrated, Jan./Feb. 2011 via Annie’s Eats

For the crust:

3 cups (161/2 oz.) bread flour

2 tsp. sugar

1/2 tsp. instant yeast

1 1/3 cups ice water

1 tbsp. vegetable oil

11/2 tsp. salt

For the sauce:

1 (28 oz.) can whole peeled tomatoes, drained

1 tbsp. extra-virgin olive oil

1 tsp. red wine vinegar

2 cloves garlic, minced or pressed

1 tsp. salt 1 tsp. oregano

1/4 tsp. ground black pepper

For topping:

Olive oil, for brushing

1/2 cup (1 oz.) finely grated Parmesan cheese

8 oz. fresh mozzarella, thinly sliced

To make the dough, combine the flour, sugar, and yeast in the bowl of a food processor* fitted with the metal blade. Pulse just to combine. With the machine running, add the ice water through the feed tube and process just until the dough is combined and all dry ingredients are incorporated, about 10 seconds. Let dough rest for 10 minutes.

Add the oil and salt to the dough. Process until the dough forms a smooth, tacky ball that clears the sides of the bowl, about 30-60 seconds. Remove the dough from the bowl, knead briefly on a lightly oiled work surface, about 1 minute.  Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days. (After the period of refrigeration, the dough can be wrapped tightly in plastic wrap and frozen for later use.)

To make the sauce, combine all ingredients in a food processor. Blend until smooth, about 30 seconds. Transfer to a bowl or container and refrigerate until ready to use.

One hour before baking the pizza, adjust an oven rack to the second highest position and place a baking stone on the rack to preheat. Preheat the oven to 500° F. Remove the pizza dough from the refrigerator and divide in half. (If you plan to freeze a portion of the dough, this is the time to wrap in plastic, place in a freezer bag and freeze for later use.) Form each half into a ball and place on a lightly oiled baking sheet. Spray the dough balls lightly with cookies spray. Cover loosely with plastic wrap and let sit at room temperature for 1 hour.

To assemble the pizza, transfer a dough ball to a well floured work surface. Flatten into an 8-inch disk, leaving a slightly thicker edge around the rim. Using your hands, gently stretch the dough to a 12-inch circle. (I needed to use the rolling pin a bit to get my crust thin enough.) Transfer the dough to a well floured pizza peel and stretch to a 13-inch circle. Lightly brush the thicker edge of the disk with olive oil. Spread 1/2 cup of the pizza sauce over the dough. Sprinkle evenly with the grated Parmesan and the shredded mozzarella. Carefully transfer the pizza to the preheated baking stone. Bake until the cheese is bubbling and slightly browned, 10-12 minutes. Let cool about 5 minutes before slicing and serving.

*This dough can also be made in a stand mixer or by hand. Keep in mind, the idea is to avoid warming the dough, so a food processor or mixer is optimal.

(Servings: 2 13-inch pizzas, Prep time: 24 hrs+, Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  3/5

Sesame Soba Noodles

Let's talk about soba noodles.  They are a Japanese noodle made from buckwheat flour.  Buckwheat is wheat that is bucky.  I know a lot.  

This is a pretty typical soy/sesame oil/rice wine vinegar Asian dressing, which flavors the entire dish.  Delicious, as always.  

And then there are lots of raw, fresh veggies:  red peppers, carrots, red cabbage and edamame.  Edamame is my ideal type of bean.  It is a young soy bean, so it taste more like a fresh pea, rather than a bean.  And although beans are great, sometimes they are so...heavy.  Edamame are fresh and light.  All and all, Scot and I were huge fans of this cold noodle salad.  

Not to mention, it is so easy to make.  It is vegetarian.  It is healthy.  What more could you really want?  

As a side note, I did use less noodles and more edamame than what was in the original recipe.  I just used one package of each.  Didn't want some random odd amount leftover. But the amounts of all the different components aren't important.  

Sesame Soba Noodles

from Annie’s Eats

For the dressing:

1/2 cup reduced sodium soy sauce

2 tbsp. sesame oil

2 tbsp. canola oil

2 tbsp. rice wine vinegar

2 cloves garlic, minced or pressed

4 green onions, chopped

1/4 cup cilantro, chopped

For the salad:

1 lb. soba noodles (I used 12 ounces)

1 red bell pepper, seeded and sliced thin

1 cup shredded red cabbage

2 carrots, peeled and shredded

11/2 cups edamame, shelled and cooked (I used 16 ounces!)

Toasted sesame seeds, for serving

To make the dressing, combine the soy sauce, sesame and canola oils, vinegar, garlic, green onions and cilantro in a small bowl. Whisk well to blend.

Cook the soba noodles according to the package directions. Drain well and rinse with cold water. Transfer the noodles to a large mixing bowl with the vegetables. Pour the dressing over the top and toss well so the noodles and vegetables are well coated with the dressing. Serve cold or at room temperature and sprinkled with toasted sesame seeds.

(Servings: 4-6, Prep time: 20 min., Cook time: 10 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

Stuffed Artichokes

Stuffed artichokes are a part of my soul.  We ate them all the time while I was growing and they were always my FAVORITEST THING EVER.  

I have such great memories sitting around the island with my mom, grandma and siblings eating stuffed artichokes.  For some reason, I think my dad wasn't into them.  And maybe my brother wasn't either.  Maybe it is a girl food?  We never ate them as part of a meal.  They were always some random appetizer/snack.  

I am obsessed with food that is a lot of work/takes a long time to eat.  Chicken wings.  Ribs.  Crab legs.  Lobster.  Longans.  Grapefruits.  Pistachios.  And stuffed artichokes.  You sit, pull off the leaves, scrape every last bit off with your teeth, and look for the next loaded leaf.  

This recipe is not my moms.  But it is very close.  Just a little more fancy schmancy.  With the addition of mint (which I left out), anchovies, white wine, crushed red pepper flakes, pines nuts, and lots of lemon.  All you really need to make these are the breadcrumbs and parmesan, anything else is really bonus.  Make sure to cook them until they are really tender.  

BTW, Scot doesn't like food that is a lot work.  Must be a guy thing.  

Stuffed Artichokes

by Anne Burrell via FoodNetwork

2 lemons

4 medium artichokes

4 cloves garlic, smashed

1/2 bunch mint, picked and cut into a chiffonade (I left this out)

1/2 bunch Italian parsley, leaves picked and finely chopped

1 cup grated Parmesan

1 cup bread crumbs

1/2 teaspoon crushed red pepper

1/2 cup pine nuts, toasted, optional

3 anchovy fillets, minced, optional

Extra-virgin olive oil

Kosher salt

2 cups white wine

Cook's Note: Before starting this recipe be aware that there is a lot of waste involved in artichokes. It's ok. Just accept it and move on. Squeeze 1 lemon into a large bowl filled with water and place the lemon halves in the water.  (Anne wrote this, she is angry.)

Cut off the pointy tops of the artichokes. Remove and reserve the stem of the artichoke. Peel off the tough green outer leaves and discard.

Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy "choke" in the center of the artichokes. When clean reserve them in the lemon water. Remove the tough outer skin on the stems and reserve them in the lemon water as well.

In a small bowl combine the garlic, herbs, Parmesan, bread crumbs, crushed red pepper, pine nuts and anchovies, if using. Finely chop the reserved artichoke stems and add them to the bowl. Zest and juice the remaining lemon and add that to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.

Stuff the artichokes with the paste.

Place the artichokes standing up in a saucepan large enough to accommodate them. Add the wine to the saucepan and enough lemon water to come 3/4 up the sides of the artichokes. Add the lemon halves to the pan also. Drizzle generously with olive oil and season with salt.

Cover the saucepan and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes (I think longer than this is better, 30-45 min.) or until the base of the artichokes are tender when poked with a fork.

Serve hot or room temperature drizzled with generous amount of olive oil.

(Servings: 4, Prep time: 45 min., Cook time: 20 min +, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  6/10

Effort:  3/5

Dishwashing Effort:  2/5

New England Fish Chowder

Hey!  Want to buy some baked goods from some awesome bakers?  All for a great cause?  Go on over to Bloggers Bake for Hope and check out what is for sale.  Bake sale opens May 4th.  I am donating a batch of Lemon Poppy Seed Cookies, which are delicious and ship very well.  Check it out!

I was born to eat fish chowder.  I also was born in Iowa.  Not something I typically include on my resume.  I actually hate Iowa.  No I don't.  I don't hold pointless grudges.  Iowa is fine.  Nebraska is just better.  (Born in Iowa, Reborn and raised in Nebraska)

Anyways, there is no reason I should love a fish chowder as much as I do.  But I do.  And this gets better the longer it sits.  Leftovers were certainly better than the original.  I even slightly overcooked the fish and after it all sat and melded and moisturized, all was right again.  

Also, this is not a thick chowder.  Just the way I like it.  Nice and soupy.  

New England Fish Chowder

by Simply Recipes

1 Tbsp olive oil

1 teaspoon butter

2 medium yellow onions, chopped (about 2 cups)

1/2 cup dry white wine (optional)

3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes

2 cups clam juice

1 bay leaf

1 Tbsp fresh thyme, or 1 teaspoon dried thyme

1 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)

1 1/2 to 2 lbs cod, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces

1 1/2 cups heavy cream

2 Tbsp chopped fresh parsley

Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)

Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.

In a separate pot, heat the cream until steamy (not boiling).

Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream). Keep the temperature so that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat.

Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.

Serve with crusty bread or oyster crackers.

(Servings: 6, Prep time: 10 min., Cook time: 80 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

Sticky Sticky Buns

Sticky Sticky Buns.  No comma.  

Have you ever tried these?  These are the famous sticky buns from the bakery, Flour, in Boston.  I had the privilege of tasting these babies about a year ago at Flour.  

The real Sticky Buns from the Flour bakery in Boston

I wouldn't label myself as a "sticky bun person".  Or a "caramel roll person".  Or a "pecan roll person".  I mean...who would really?  That would be pretty embarrassing.  No, but seriously...if no one told me to try the sticky buns at Flour, I never would have.  

Bonus points for me.  I did try them.  And they are perfect.  As a die hard caramel lover, these complete me.  

The Goo

What makes them special is that they are made from a rich and decadent Brioche dough.  To make the dough, you need to throw every ounce of trust into your stand mixer.  To be honest, after minute 27 of my mixer chugging along, I doubted its endurance.  I was actually just waiting for it to blow up.  I put on my apron, hoping that would somehow spare my life.  And although the housing motor arm thing was at least 480 degrees.  Celsius.  It survived!  It did it!  So what I am trying to say here is:  you are going to need a stand mixer to pull off this Brioche dough.  And you will also need some patience and 5 eggs.  And just a tiny bit of butter.  

Now, I have to admit that I messed up the recipe.  There have been several corrections to the original printing of the Flour cookbook.  None of which I was aware of until today.  And what a bummer that one of the corrections was to this very (famous) sticky bun recipe.  In the book, it says to use an entire batch of Brioche dough listed on page 73.  Unfortunately, it should say use half the batch.  I used the whole batch.  The recipe below is the correct version.

There are really worse things in life than having monster sticky buns.  Lucky for me, I also used the wrong yeast and I live in Colorado, so I didn't get much rise out of them before baking.  Even with the multiple mistakes (even though they may have cancelled each other out), these were still amazing.  They tasted just like I remember.  Not sure why, but even with twice the dough, these weren't super dense or heavy.  Killer.

Speaking of killer, that is the reason I did not wait to try these again with the right amount of dough and the right yeast.  These are an annual breakfast treat.  But I love them and couldn't wait that long to share them.  But at the same time, I didn't want to risk my slender/tan winter bod.  Ya know what I mean?

These will make you happy.  Share them.  Be a good person.

Sticky Sticky Buns

by Joanne Chang, Flour

Goo:

3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter

1 1/2 cups (345 grams) firmly packed light brown sugar

1/3 cup (110 grams) honey

1/3 cup (80 grams) heavy cream

1/3 cup (80 grams) water

1/4 teaspoon kosher salt

Basic Brioche Dough, (1/2 the recipe below)

1/4 cup (55 grams) light brown sugar

1/4 cup (50 grams) granulated sugar

1/8 teaspoon ground cinnamon

1 cup (100 grams) pecan halves, toasted and chopped

To make the goo: In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 2 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)

On a floured work surface, roll out the brioche dough into rectangle about 16 by 12 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.

Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)

Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.

Position a rack in the center of the oven, and heat to 350 degrees F.

Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.  The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.

(Servings: 8, Prep time: 10 hrs.+, Cook time: 45 min., Difficulty: Intermediate)

Brioche Dough*

2 1/4 cups (315 grams) unbleached all-purpose flour

2 1/4 cups (340 grams) bread flour

1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh

cake yeast

1/3 cup plus 1 tablespoon (82 grams) sugar

1 tablespoon kosher salt

1/2 cup cold water

5 eggs

1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces

In a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.

On low speed, add the butter one piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.

Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.

Place the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.

*Note: You will only need half this recipe for Brioche dough for the sticky buns. However, I used the whole batch of dough and they still turned out wonderful.

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  5/5

Dishwashing Effort:  4/5

Oatmeal-Maple Scones

Lots of people say that you shouldn't humanize your dog.  But I say, it is fine.  My dog basically is a human.  I believe he has deep thoughts.  One example is with food.  There is no doubt in my mind that my dog likes good food.  He doesn't just eat, he tastes and enjoys his food.  

Yes, I know he eats grass.  But to be honest, it is tasty.  I used to eat clovers growing up.  They are salty and herby.  

So, I have been eating a lot of jelly beans lately (for obvious reasons), and I am a Jelly Belly fan.  However, I am anti-buttered popcorn jelly bean flavor.  Why?  Why do you have to put those in my bag of assorted jelly beans?  I eat by the handful (still one at a time tho, I am no glutton) and every once in awhile, I don't investigate my batch before chowing.  When I accidentally put one of those buttered popcorn jelly beans in my mouth, I regret my entire life's worth.  I cannot shallow those things.  

Anyways, my point is that I give them to my dog.  And he loves them.  He doesn't just shallow them.  He chews them, tastes them, savors them.  And Scot says it is because dogs taste things to make sure they aren't poisonous.  Lies.  If that was true, he would never know if bacon was poisonous.  Because he pretty much inhales that stuff.  We all have weaknesses.  

For the record, I also hate the chocolate jelly beans.  But I just give those to Scot.  

One flavor that Scot and I may love equally is maple.  Syrup.  And I knew these would be a hit with him because they also have oatmeal, golden raisins and pecans in them.  A very hearty and rustic scone.  Like the Honey-Cinnamon Ice Cream I made from the Flour cookbook, which was sweetened completely with honey, these scones are sweetened only with maple syrup.  And I have the good stuff, straight from New York.  Personally, I am not a huge fan of powdered sugar glazes.  I have a problem that I can't get over, where I can taste the powdered sugar from which it is made.  I don't know how else to explain it.  It just bothers me.  And I think these glazes are too sweet.  Sorry to bother you with my personal issues.  I know Scot likes them, so I did give this maple glaze a try.  Scot is one of those, "Is there is sugar in syrup?" types of people, if you know what I mean.  It was fine with the glaze, but I probably would prefer the scones without it.  

Oatmeal-Maple Scones

by Joanne Chang, Flour

1 1/4 cups (210 g) unbleached all-purpose flour

1 1/4 cups (125 g) old-fashioned rolled oats

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup (50 g) pecan halves, toasted then chopped

1/2 cup (80 g) golden raisins

1/2 cup (1 stick 114 g) cold unsalted butter, cut into 8-10 pieces

1/2 cup (80 g) cold heavy cream

1/2 cup (160 g) maple syrup

1 cold egg

Glaze

1 cup (140 g) confectioner's sugar

3 tablespoons maple syrup

1-2 tablespoons water

Position a rack in the center of the oven, and heat the oven to 350F.

Using a stand mixer fitted with a paddle (or handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10 to 15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.

In a small bowl, whisk together the cream, maple syrup, and egg. On low speed pour the cream mixture into the flour mixture and beat for 10-30 seconds, or just until the dough comes together. It will be fairly wet.

Remove the bowl from the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2 to 3 inches apart. Bake for about 40 minutes, or until the scones are golden brown on top. Transfer to a wire rack to cool for 30 minutes.

To make the glaze, mix the ingredients together, using enough of the water to make a smooth, pourable glaze. Pour over the cooled scones and serve.

(Servings: 8, Prep time: 30 min., Bake time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

Swiss Chard and Sweet Potato Gratin

The results are in for the Whole Foods Foodie Fantasy Video Contest.  Congrats to Jodi from Tasty Touring for winning!  I randomly selected five winners for the goodie baskets and have already contacted them.  Congrats to G. Shell, Gigi, Donna, Alisa and Hezbon!!!  Thanks again for all your voting!

What a perfect spring side dish!  Yeah, it is a little late for sweet potatoes.  But Scot loves sweet potatoes and dark greens and cheese, I just needed to make this for him.  He really enjoyed it.  It isn't the easiest dish to throw together with all the Swiss chard hoopla, but it is tasty and can be prepped ahead of time.  I have mentioned (more than once) that I like savory sweet potatoes, not sweetened sweet potatoes.  This is my kind of sweet potato dish!

Swiss Chard and Sweet Potato Gratin

by smitten kitchen

1/4 cup (1/2 stick or 2 ounces) butter

1 small onion, finely chopped

3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces

Pinch of freshly grated nutmeg

2 cups heavy cream or whole milk

2 garlic cloves, minced

2 tablespoons flour

2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-

inch thick rounds

1 tablespoon minced fresh Italian parsley

1 tablespoon minced fresh thyme

Fine sea salt

Freshly ground black pepper

1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9—13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of béchamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this. As for reheating, already baked and frozen, I will find out very soon! But I am near-positive it will be fine.

(Servings: 8, Prep time: 1 hour, Cook time: 1 hour, Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  4/5

Dishwashing Effort:  4/5