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Posts tagged "Winter"

Cabbage and Potato Gratin

Cabbage and Potato Gratin
Serves 6 | Prep Time 15 Minutes | Cook Time 1 hour 40 mins 
  • 2 green or red cabbage, quartered  
  • 1 pound baking potatoes, such as russets, peeled and sliced  
  • 2 garlic cloves, peeled  
  • 2 c milk  
  • 1/2 c crème fraîche  
  • 4 oz Comté, grated  
  • 1 oz Parmigiano-Reggiano, grated  
  • 2 tsp fresh sage, julienned  
  • Kosher salt and fresh ground black pepper 


Bring a large pot of water to a boil, salt generously and add quartered cabbage and sliced potato. Reduce the heat to maintain a gentle boil. Cook for 5 minutes.  

Drain. Transfer the cabbage quarters to a colander set over a bowl or in the sink and allow cabbage to cool until you can handle the wedges. Transfer the potatoes to a large bowl and reserve.  

When the cabbage is cool enough to handle, core the wedges, cut them in half lengthwise, and  then slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes.  When fully drained, place the cabbage in the bowl with the potatoes.  

Preheat oven to 375 degrees. Butter a 3-quart baking or gratin dish. Cut one of the garlic cloves  in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and  potatoes.  

In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and black pepper to taste.  Pour the mixture into the bowl with the cabbage and potatoes, add cheeses and sage, and gently  toss together. Scrape the mixture into the gratin dish.  

Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the  back of a large spoon. 

When the top is golden brown, remove from oven and allow to rest 10 to 15 minutes until much of  the liquid is reabsorbed into the gratin.  

Serve, accompanied by a salad for a vegetarian meal or as a side to roasted chicken or pork.

Skillet Broccoli Spaghetti

Skillet Broccoli Spaghetti
Servings 4 | Prep Time 10 Mins | Cook Time 20 Mins
  • 6 garlic cloves 
  • 1½ pounds broccoli 
  • ¼ cup unsalted butter 
  • 4 anchovy fillets 
  • 12 ounces spaghetti or other paste 
  • Kosher salt to taste 
  • ½ teaspoon red pepper flakes 
  • Grated Parmesan, for serving (optional) 

Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into ½-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board. 

To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes. 

Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated parmesan, if using. 

Lemony Roasted Potatoes and Broccoli Rabe

Lemony Roasted Potatoes and Broccoli Rabe
Servings 4 | Prep Time 15 Mins | Cook Time 30 Mins 
  • 1 ½ pounds potatoes, scrubbed 
  • 3 tablespoons extra-virgin olive oil, divided 
  • ¾ pound broccoli rabe (about 1 bunch) 
  • ¼ cup grated Parmesan 
  • Pinch red pepper flakes 
  • Salt and freshly ground black pepper 


  • 1 tablespoon fresh lemon juice 
  • 1 teaspoon Dijon mustard 
  • 1 garlic clove, pressed or minced 


Preheat oven to 425 degrees with racks in the middle of the oven. Slice the potatoes into ¾-inch pieces. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway. 

Meanwhile, prep the broccoli rabe by slicing tough lower ends and discard those pieces. Roughly chop the remaining broccoli rabe into 2-3 inch pieces. 

On a separate large baking sheet, combine the broccoli rabe with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes & sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven. Transfer both pans to a bowl and drizzle the dressing.