More From The Book Of The Week(s)

[Guest guest]

3 more from Vegetarian Cooking For Everyone by Deborah Madison. This

time Gratins and Bechamel Sauce - fattening but soooo yummy. I haven't

made these but I will probably make the polenta gratin. I love polenta

or anything like it.

 

* Exported from MasterCook *

 

Onion Gratin

 

Recipe By : Vegetarian Cooking For Everyone

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Eggs

Onions Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp butter -- or olive oil

3 lb white or yellow onions -- thinly sliced

1 bay leaf

pinch ground cloves

1/2 tsp dried thyme

salt and freshly milled pepper

1 cup dry white wine

2 eggs

3 tbsp flour

1 1/2 cups warm milk -- or vegetable broth

2/3 cup Gruyere or Fontina Cheese -- grated

3/4 cup fresh bread crumbs

 

Preheat the oven to 375°F. Lightly butter a 2 qt gratin dish.

 

Warm the butter in a large skillet over medium heat. Add the onions, bay

leaf, cloves, and thyme. Turn the onions over several times to coat,

season with salt and pepper, then reduce the heat to low and cook,

stirring occasionally, until the onions are golden and soft, 30-40

minutes. Add the wine, raise the heat, and cook until it has completely

reduced. Remove the bay leaf.

 

Whisk the eggs with the flour, 1/2 tsp salt, and a little pepper, then

stir in the warm milk. Combine with the onions and cheese and transfer

to the dish. Cover with the bread crumbs and bake until set and the

crumbs are browned, about 25 minutes.

 

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* Exported from MasterCook *

 

Polenta Gratin with Mushrooms and Tomato

 

Recipe By : Vegetarian Cooking For Everyone by Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Cheese Corn

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Firm polenta -- already made

2 1/2 tbsp olive oil -- + extra for the dish

1 lg onion -- finely diced

2 small bay leaves

1/2 tsp dried thyme

1 tsp dried marjoram -- or basil

12 oz mushrooms -- sliced

3 cloves garlic -- chopped

salt and freshly milled pepper

1/2 cup dry red or white wine

2 cups tomato puree or crushed tomatoes in puree

1 cup provolone or Monterey Jack cheese -- grated

1/4 cup Parmesan cheese -- freshly grated

 

Lightly oil or butter a 9x11 " baking dish and have a sheet pan nearby.

Preheat the oven to 400°F.

 

Pour half of the hot polenta - just judge it by eye - into the prepared

dish and pour the remainder onto a sheet pan. Using a spatula, spread it

out to roughly the size of the baking dish, then set it aside.

 

Heat the oil in a large skillet over medium heat. Add the onion and

herbs and cook, stirring frequently, until the onion si browned around

the edges, about 10 minutes. Raise the heat to high and add the

mushrooms, garlic, and 1/2 tsp salt. Saute until the mushrooms are

browned in places, about 5 minutes. Add the wine, simmer untilit's

completely reduced, then add the tomato puree. Simmer for 5 minutes,

then taste for salt and season with pepper.

 

Spread half the mushrooms over the polenta in the baking dish. Cover

with half the cheeses, then cover with a second layer of polenta. (For

ease, cut it into smaller pieces then place them over the tomato.) Cover

with the remaining sauce and cheeses.

 

Bake until the casserole is bubbling and hot throughout, about 25

minutes.

 

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* Exported from MasterCook *

 

Bechamel Sauce for Gratins

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 1 Preparation Time :0:00

Categories : Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups milk -- or vegetable stock

2 slices onion

1 bouquet garni (parsley, thyme, bay leaf) -- in

cheesecloth

1 clove garlic -- in bouquet garni

4 tbsp butter

3 tbsp flour

salt and freshly ground white pepper

nutmeg -- grated

1/2 cup cream -- optional

 

In a saucepan, slowly heat the milk with the onion, bouquet garni (book

says aromatics), and garlic. When it reaches a boil, turn off the heat

and set it aside. In another saucepan, melt the butter, stir in the

flour, and cook for 1 minute. Whisk in the hot milk at once, including

the bouquet garni. Cook until thickened, then transfer to a double

boiler, cover, and cook for 25 minutes. Strain, discard the bouquet

garni, and season with salt, pepper, and a pinch of nutmeg. Stir in the

cream.

 

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RisaG