Sunday, April 14, 2013
Another Deborah Madison winner!
I'm a fan of Deborah Madison's cookbooks. I have her popular, Vegetarian Cooking for Everyone and her Local Flavors and use them often. Her recent book, Vegetarian Suppers, is destined to be another staple in the serious cook's kitchen.
This one highlights simple, easy to prepare, casual meals.
I tried her Cabbage and Leek Gratin with Mustard Cream. I think what attracted me to this recipe is that it is unique from what I usually put together in the kitchen.
While I wouldn't rate it a blue ribbon, it certainly is tasty and worthwhile. The Mustard Cream sauce definitely adds to the flavor.
Cabbage and Leek Gratin
1 1/2 pounds green cabbage, preferably Savoy, cut into 2 inch squares
3 large leeks, chopped
1/3 cup flour
1 cup milk
1/3 cup sour cream
3 tablespoons finely chopped parsley or dill
Mustard Cream (recipe below)
Preheat the oven to 350 degrees and oil a 6 cup gratin dish. Put a large pot of water on to boil for the cabbage. While it's heating, chop the cabbage and the leeks. When the water boils, add salt to taste and the vegetable.es. After 5 minutes, pour the vegetables into a collander. Press down firmly with a rubber scraper to force out as much water as possible.
Whisk the flour, milk, sour cream, eggs, and herbs together, then add the cabbage and leeks. Season with 3/4 teaspoon salt. Pour into prepared dish and bake until firm and lightly browned, about 45 minutes. Serve with Mustard Cream.
1 small shallot, finely chopped
1 teaspoon white wine vinegar
3/4 cup sour cream or whole-milk yogurt
2 to 3 teaspoons prepared mustard
Mix the shallot and vinegar in a small dish and let stand for 5 minutes. Whisk in the sour cream and mustard. Adjust the seasonings to your taste.