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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Summer Squash Gratin

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Summer Squash Gratin Empty Summer Squash Gratin

    Post by Lobo Sun 24 Jan 2016, 10:45 pm

    Summer Squash Gratin Img41l
    Summer Squash Gratin
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    Prep Time: 20 minutes
    Cook Time: 75 minutes
    Servings: 10
    Use a wide vegetable peeler to peel the squash and potatoes into wide, thin sheets. Serve this warming gratin alongside our White Wine-Braised Pork.






    • 486

    Ingredients:


    • 6 Tbs. (3/4 stick) unsalted butter, plus more for greasing pan
    • 1/3 cup all-purpose flour
    • 3 cups half-and-half
    • 1 bay leaf
    • 1 Tbs. minced garlic
    • Kosher salt and freshly ground pepper, to taste
    • 2 tsp. chopped fresh thyme
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 1 Tbs. olive oil
    • 1 yellow onion, thinly sliced
    • 5 zucchini, about 1 1/2 lb. total, peeled into wide, thin sheets
    • 6 yellow squash, about 1 1/2 lb. total, peeled into wide, thin sheets
    • 2 russet potatoes, skin peeled and discarded, potatoes peeled into
        wide, thin sheets
    • 1 cup finely grated Parmigiano-Reggiano cheese

    Summer Squash Gratin Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Preheat an oven to 350°F. Butter a 9-by-13-inch baking dish.

    In a saucepan over medium heat, melt the 6 Tbs. butter. Stir in the flour to make a paste and cook, stirring occasionally, for 2 minutes. Whisk in the half-and-half, bay leaf and garlic until no lumps remain. Bring to a simmer and cook, stirring occasionally, until thickened, about 3 minutes. Remove the bay leaf and discard. Season the sauce with salt and pepper. Stir in the thyme and parsley. Let the sauce cool to room temperature.

    In a sauté pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until lightly browned and tender, about 10 minutes, adjusting the heat as needed to prevent overbrowning. Remove from the heat.

    To assemble the gratin, layer one-third of the squash (both zucchini and yellow squash) in the bottom of the prepared baking dish. Top with half of the onion, half of the potatoes and 1/3 cup of the cheese. Spread 1 cup of the sauce on top. Repeat the layering with one-third of the squash, the remaining onion and potatoes and 1/3 cup of the cheese. Spread 1 cup of the sauce on top. Layer the remaining squash on top, spread the remaining sauce over the squash and sprinkle with the remaining cheese.

    Transfer the baking dish to the oven. Bake until the squash and potatoes are tender and the top is golden brown, about 1 hour. Serves 10 to 12.
    Williams-Sonoma Kitchen.

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