Pierre And Michel Troisgross Zucchini Chutney Food

PIERRE AND MICHEL TROISGROS'S ZUCCHINI CHUTNEY

Steps:

• Thoroughly peel the lemons, discarding all the peel and the white pith. Cut the lemons into thin slices and discard the seeds.
• Combine all the ingredients in a small saucepan and bring to a boil. Reduce the heat to medium and cook, covered, for one hour. Stir the mixture from time to time to make sure it does not burn. The chutney should have the consistency of a marmelade.
• Serve as an accompaniment to grilled meats, fish or roast poultry. The chutney is also good served cold.

GRATIN DAUPHINOIS CHEZ LILY ET GABY (LILY AND GABY'S POTATO GRATIN)

Steps:

• Preheat the oven to 400 degrees.
• Rub the inside of an oval porcelain gratin dish (about 14 by 9 by 2 inches) with garlic, then add the potatoes.
• In a large mixing bowl combine the eggs, milk and salt and pour over the potatoes. Add a generous amount of freshly ground black pepper.
• Bake until the top is crisp and golden, or about one and one-half hours.
• Remove the gratin dish from the oven, sprinkle with the grated cheese, then dab the gratin with creme fraiche or drizzle with heavy cream. Return to the oven and bake until the top is very crisp and golden, about 15 minutes.

FLAMICHE AUX POIREAUX (LEEK TART)

Steps:

• In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds. Add three tablespoons of water and process for three seconds. Pinch the dough, and if it does not hold together, add additional water and process for several more seconds. Be careful not to overmix. The dough should not form a ball. Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball. Wrap the pastry in plastic wrap and flatten into a disk. Refrigerate for about 30 minutes.
• Roll out the dough to line a 10 1/2-inch tart pan. Carefully transfer the dough to the pan. Chill for another 30 minutes, or until firm.
• Preheat the oven to 425 degrees.
• Trim the leeks at the root. Cut off and discard the fibrous, dark green portion. Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears. Coarsely chop the leeks.
• Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes. They should not brown.
• If the leeks have given up an excessive amount of liquid, drain them in a colander. Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended. Add the leeks and mix again. Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart. Mix the rest into the leek mixture.
• Pour the leek mixture into the prepared tart tin. Sprinkle with the ham, then the cheese. Season generously with freshly ground black pepper.
• Bake until nicely browned, 40 to 45 minutes. Serve warm or at room temperature.