END OF SUMMER VEGETABLE GRATIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
- Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
- Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
- Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
- Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
- Garnish with the basil and serve with crusty bread.
SUMMER BERRY GRATIN
This lush summer dessert comes together quickly and impresses friends and family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- In a small bowl, sift together flour, cornstarch, and sugar.
- In another bowl, beat egg and yolk until pale and fluffy. Add dry ingredients slowly; beat until pale and fluffy again, about 2 minutes.
- In a small, heavy-bottomed stainless-steel saucepan, scald milk. Slowly add half of it to egg-flour mixture, beating constantly. Add this mixture to remaining milk in saucepan, and cook over a very low flame, whisking constantly. When mixture bubbles and thickens, remove from heat, and continue whisking for 1 minute. Transfer to a bowl, and stir in vanilla and butter. Refrigerate until chilled. (The dessert can be prepared to this point up to 2 days ahead.)
- Preheat broiler. Fold mascarpone into custard and divide among gratin dishes. Press berries into custard. Sift confectioners' sugar over tops and set on a cookie sheet. Broil on top rack until evenly browned, about 2 minutes. Let cool 1 minute and serve.
LOW CARB GRATIN OF FRESH BERRIES
Steps:
- Preheat broiler to high and position rack to highest level.
- Wash, pat dry, and place all berries in a saute pan that fits them tightly in 1 layer and can also be used for serving. Sprinkle berries with 1 tablespoon sugar substitute, and then cover them with a thick, even layer of sour cream, letting the berries peek out around the edges of the pan. Sprinkle the remaining 1/4 cup sugar substitute evenly over the top, and then sprinkle the brown sugar substitute over top.
- Place the pan as close under the broiler as you can while keeping the oven door open and the handle of the pan sticking out. The berries only need to be warmed and the sugar substitute glazed. Broil for 2 to 3 minutes, or until just caramelized, watching carefully the whole time. Serve warm as you would a cobbler, and garnish with fresh mint.
Nutrition Facts : Calories 97 calorie, Fat 5 grams, SaturatedFat 4 grams, Carbohydrate 10 grams, Fiber 3 grams
FRESH BERRY GRATIN
From America's Test Kitchen "Though a mixture of berries offers a wonderful combination of color, flavor, and texture, it's also fine to use just one or two types of berries. One-half pint of fresh berries equals about one cup of fruit. Later in the season, ripe, peeled peach or nectarine slices can be used in combination with blueberries or raspberries. We recommend using only fresh fruit, but if you must use frozen, raspberries are the best option. Do not thaw them before baking. Avoid using a metal pie pan that may react with the acidity of the fruit and impart an "off" metallic flavor. Serve the fruit gratin with lightly sweetened whipped cream or vanilla ice cream."
Provided by Pismo
Categories Dessert
Time 25m
Yield 1 berry gratin, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to lower-middle position and heat oven to 400 degrees.
- Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
- Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
- Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
- Cool on wire rack 5 minutes and serve.
Nutrition Facts : Calories 164.9, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 163.3, Carbohydrate 26.1, Fiber 0.5, Sugar 17.2, Protein 1.5
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