Sunday, June 15, 2008
The first garden foods are beginning to creep in to our meals. We don't have enough tomatoes yet to eat plain -- the rats got to the first round -- but we had some yellow cherry tomatoes for our salad. And we didn't have enough yellow squash for a squash gratin, but we had enough for a potato gratin with a little squash mixed in.
I liked this potato gratin enough that I plan to make it again soon. I sauteed some sliced red potatoes in olive oil, salting them lightly, then added a sliced squash, then moved the whole thing to a gratin pan. I sprinkled some thin slices of Emmenthaler cheese around and poured a little cream over the top, ground some pepper over the whole thing, and then baked it and browned the top. It was roughly based on MFK Fisher's descriptions of her cauliflower gratin and similar dishes she would make when she was young and poor and living in France.
That funny little thing on top of the chicken is smoked chicken liver. Astoundingly good.