• Alt Turkey - 21a

    From Dave Drum@1:3634/12 to All on Tue Nov 15 17:03:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ombré Gratin - Part One
    Categories: Vegetables, Dairy, Herbs, Cheese, Pastry
    Yield: 12 servings

    MMMMM---------------------------CREAM--------------------------------
    3 tb Unsalted butter; more for
    - greasing the dish
    1 1/2 c Fine chopped shallots
    8 cl Garlic; fine chopped
    2 tb Whole black peppercorns
    4 c Half & half
    8 Fresh or dried bay leaves
    2 tb Fresh thyme leaves
    3/4 ts Grated nutmeg
    1 1/2 ts Kosher salt
    3 lg Egg yolks

    MMMMM-------------------------VEGETABLES------------------------------
    2 1/2 lb Red potatoes; scrubbed
    Salt & black pepper
    2 lg (6 oz ea) beets
    10 oz Gruyere; grated
    2 lg (10 oz ea) sweet potatoes;
    - peeled, halved lengthwise,
    - sliced in 1/8" slices
    2 lb Butternut squash; peeled,
    - quartered longway, sliced
    - in 1/8" slices

    MMMMM-------------------------PHYLLO TOP------------------------------
    1/2 c + 2 tb unsalted butter
    16 Phyllo pastry sheets;
    - thawed

    Set a rack in the middle of the oven and another right
    below it. Set the oven @ 375ºF/190ºC. Grease a 13" X 9"
    baking dish with butter; set aside.

    PREPARE THE CREAM: In a large saucepan, melt the butter
    over medium-low. Add the shallots, garlic and black
    peppercorns and cook, stirring occasionally, until
    shallots are softened, about 5 minutes. Stir in the half
    & half, bay leaves, thyme, nutmeg and 1 1/2 ts salt and
    bring to a simmer over medium-high. Reduce the heat to
    maintain a low simmer and cook, whisking occasionally,
    until slightly thickened, about 20 minutes.

    Strain the seasoned cream through a fine mesh-sieve into
    a large bowl. (You should have about 3 cups.) Return the
    cream to the saucepan off the heat. In the same bowl,
    whisk the egg yolks, then whisk in a few tablespoons of
    the warm cream, 1 tablespoon at a time, to temper the
    yolks. (Tempering prevents the cold yolks from
    scrambling when combined with the warm cream. The yolks
    will help your filling hold together.) Whisk the egg
    yolk mixture into the cream. Reserve and refrigerate 1
    cup cream for serving. Rinse and dry the bowl.

    Using a mandoline (or very sharp knife), slice the
    unpeeled red potatoes crosswise 1/8" thick. In the bowl,
    toss the potatoes with 1 1/2 teaspoons salt and ¾
    teaspoon pepper until evenly seasoned, then stir the
    potatoes into the cream in the saucepan. (The warmth of
    the cream will help the potatoes start to cook.) Set
    aside.

    Peel, trim and halve the beets, then slice them ?-inch
    thick using a mandoline (or very sharp knife; see Tip).
    Add the beets to the bowl and toss with 3/4 teaspoon
    salt and 1/4 teaspoon pepper. Shingle the sliced beets
    in the baking dish, overlapping slightly, in two even
    layers, then sprinkle them evenly with 1? cups grated
    Gruyère. Wipe out the bowl to remove any beet juices.

    CONTINUED IN PART TWO

    By: Alexa Weibel

    Yield: 12 servings

    RECIPE FROM: https://cooking.nytimes.com

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