Totally Local Gratin Food

'TOTALLY LOCAL' GRATIN

Steps:

• Bring a large pot of salted water to a boil, and set out the butter. Rinse greens well and drain. Remove and discard any tough stems. Cut greens crosswise into thin strips. In batches, add the greens to the boiling water and let wilt for 30 seconds, then transfer to a bowl of ice water. In two or three handfuls, gather the greens into a ball and squeeze tightly to remove excess water. Evenly spread the greens in the base of a large gratin dish.
• Place the room-temperature butter in a bowl. Add the cornmeal, and using a wooden spoon, work the cornmeal into the butter. Transfer to a piece of wax paper and roll into a log that is 1 to 2 inches in diameter. Chill.
• Preheat oven to 350 degrees. In a blender, purée the eggs and the cream. In a medium saucepan, melt the blue cheese over low heat, using a whisk to gently stir. Add yolk-and cream-mixture, and stir until smooth and slightly thickened, about 2 minutes; be careful not to scramble the eggs.
• Pour the cheese and egg mixture over the greens -- it should almost cover them. Cut 10 thin slices of cornmeal butter, then break them up and spread them over the top of the gratin. Bake for 10 minutes, then turn on the broiler to brown the top.

SCALLOP GRATIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
• Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
• Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

PURPLE POTATO GRATIN

Steps:

• Begin by making the gratin sauce. In a small pan place the butter and melt. Over medium heat add the flour and stir to combine, approximately one minute. Slowly whisk in the milk and stir until thickened. Add cheese and when melted remove pan from heat. Add salt and pepper to taste.
• Add the olive oil to a frying pan and heat. Add shallots and saute until slightly brown and caramelized. Remove from the pan and set aside. Place bacon in same skillet and cook through but do not let bacon get crispy. Remove from pan and cut into one inch pieces.
• Grease a gratin dish or shallow baking dish and add one half of the sliced potatoes. Sprinkle the shallots over the potatoes and then add the remaining potato slices. Pour the gratin sauce over the potatoes and spoon into visible cracks and crevices. Top with parmesan cheese and bacon. Bake for 40 minutes in a preheated 350 degree oven. Serve immediately.

TOMATO GRATIN

Steps:

• Preheat oven to 500°F.
• Arrange tomato slices, slightly overlapping, in an oiled 9-inch gratin dish or shallow casserole. Season with salt and pepper and sprinkle with basil.
• Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 1 minute. Remove from heat and stir in bread crumbs, cheese, and salt and pepper to taste. Sprinkle over tomatoes.
• Bake in middle of oven until crumbs are golden, about 15 minutes.