Thursday, November 10, 2011
"Trapped" Vegetable Gratin (for 4)
Basic Pie Dough (I just added an egg yolk to a basic butter pastry)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
1 egg yolk
Directions: Pulse flour and salt in a food processor till combined. Add butter, toss to coat the pieces with the butter, then pulse 4 - 10 times until the butter is in small pebble like pieces (there still should be some pieces of butter, it shouldn't be like sand). Add the egg yolk and 2 tablespoons of ice water. Pulse 1-3 times, look at dough, if it is not coming together in places and looks dry, add more water a tablespoon at a time. Pulse 1-2 more times. The dough should stick together when you squeeze it, but should not be one mass. Turn out the dough onto a floured work surface and form into a ball, divide the ball in two, form discs and wrap in plastic. Chill the dough for at least 1 hour, can stay in fridge for a few days before you use it. For the lattice, I simply rolled out half the dough and cut strips.
Basic Cheese Sauce
1 Tablespoon of butter
2 tablespoons of flour
1 1/4 cup of milk
1/2 cup of Gruyere (other sharp good melting cheese, such as cheddar or jack, would work great)
1 tablespoon grated Parmesan
Directions: In a medium sized saucepan on medium low heat melt the butter, stir in the flour and cook, stirring with a wooden spoon for a few minutes - about 5, you want to cook some of the flour taste out (the darker you let the flour get the darker your sauce). Add the milk slowly and stir constantly to incorporate, cook on medium heat, stirring, until the sauce thickens. Taste it to see if it still has a floury taste - you want to cook it until this taste is out, but no more than 10 minutes. It should be thick. Take off heat and stir in cheeses, use immediately.
Assembly: Preheat oven to 375. I sprayed with cooking spray 4 Little casseroles - one medium casserole would work if you want to make one. I added the leak and garlic mixture first, then the mushrooms, then the greens/sunchokes, then I poured about 3 tablespoons of cheese sauce over the greens, then added the squash and then the crust. I put the casseroles on a cookie sheet, baked until the crust was golden brown, about 20 minutes. Pictures of the assembly below. Note: I overcooked my cheese sauce a bit, it is thicker than I would have liked.