My mother loved gratins, and leftover meat and cold cuts always found their way into our pasta, usually along with zucchini or peas. I have made gratins for my family through the years. The gratin can be made ahead, sprinkled with Parmesan, and kept, covered, at room temperature for a few hours or refrigerated for up to a day before it is finished in the oven. If refrigerated, bring back to room temperature and bake on a cookie sheet for about 30 minutes in a 425-degree oven until heated through and lightly browned on top. Do not try to keep the cooked gratin in a warm oven for more than 10 to 15 minutes, or the pasta will swell up in the liquid and become gooey.
- corn kernals
- salt
- freshly ground black pepper
- grated Swiss cheese
- unsalted butter
- all-purpose flour
- milk
- heavy cream
- freshly grated Parmesan cheese
My mother loved gratins, and leftover meat and cold cuts always found their way into our pasta, usually along with zucchini or peas. I have made gratins for my family through the years. The gratin can be made ahead, sprinkled with Parmesan, and kept, covered, at room temperature for a few hours or refrigerated for up to a day before it is finished in the oven. If refrigerated, bring back to room temperature and bake on a cookie sheet for about 30 minutes in a 425-degree oven until heated through and lightly browned on top. Do not try to keep the cooked gratin in a warm oven for more than 10 to 15 minutes, or the pasta will swell up in the liquid and become gooey.
- corn kernals
- salt
- freshly ground black pepper
- grated Swiss cheese
- unsalted butter
- all-purpose flour
- milk
- heavy cream
- freshly grated Parmesan cheese
- salmon filets or other fish filet
- extra virgin olive oil
- pimenton
- freshly ground pepper
- salt
- minced garlic
- mayonnaise
- juice of 1/2 lemon and a little zest
- whole milk ricotta cheese
- egg
- butter
- chopped parsley
- Coarse salt and ground pepper
- Sauce:
- olive oil
- tomato juice or thinned puree
- powdered oregano
- basil
- strong vegetable broth
- Filling:
- grated sharp cheddar cheese
- sliced black olives
- scallions chopped
- little chopped parsley
- whole milk ricotta cheese
- egg
- butter
- chopped parsley
- Coarse salt and ground pepper
This is called the British National Dish. It was probably adapted from an Indian recipe.
- Salt and pepper to taste
- lemon
- veg oil
- chili powder
- garam masala
- ground turmeric
- tomato paste
You will want to lick the plate
- Kosher salt
- whole peppercorns
- unsalted butter
- olive oil
- heavy cream
This is called the British National Dish. It was probably adapted from an Indian recipe.
- chili powder
- veg oil
- lemon
- Salt and pepper to taste
- garam masala
- ground turmeric
- tomato paste
To make baharat spice blend at home, use:
2 tsp allspice
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves
- water
- olive oil
- salt
- black pepper
- small can tomato paste
- Basmati rice
- Pita bread