spinach to a cutting board, chop, and set it aside.
⢠Melt ½ cup (1 stick/115 g) of the butter in a medium saucepan over medium heat. Add the flour and whisk for 2 minutes. Gradually whisk in the milk, then stir constantly with a wooden spoon until the mixture is thick and pasty, 2 to 3 minutes. Remove the pan from the heat.
⢠Melt 2 more tablespoons of the butter in a large skillet over medium heat. Add the bacon and fry, stirring often, until it begins to brown, about 5 minutes. Add the shallots and fry, stirring often, until the bacon is golden brown, 3 to 4 minutes more. Stir in the spinach. Add the milk mixture and stir until melted and incorporated. Add the cream and the remaining 2 tablespoons of butter, season to taste with salt and pepper, and cook until thickened, 1 to 2 minutes more. Serve immediately.
By now youâre probably wondering, âWhere is the fritter recipe? This is a prairie cookbook! How could she not include a fritter recipe?â Well, calm downâhere it is, although it might not be the fritter recipe you were expecting. I promise youâll love it, though; itâs excellent served with salsa and sour cream. So donât get yourself all atwitter. Please try this fritter. Though itâs not sweet, itâs certainly not bitter. There now . . . isnât that better?
Serves 4
----
6 tablespoons (90 ml) corn oil
2 yellow onions, finely chopped
4 zucchini, ends trimmed
1 large egg, lightly beaten
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
⢠Heat 2 tablespoons of the oil in a medium nonstick skillet over medium heat. Add the onions and cook, stirring frequently with a wooden spoon, until soft, about 5 minutes. Set aside and let them cool.
⢠Grate the zucchini on the large holes of a box grater. Working in batches, put a small mound of zucchini in the center of a large square of doublelayer cheesecloth. Gather the corners together and squeeze out as much water as possible. Transfer the zucchini to a medium bowl. Repeat with the remaining zucchini.
⢠Add the onions, egg, and flour to the zucchini, season with salt and pepper, and mix well with a spoon until thoroughly combined.
⢠Heat the remaining 4 tablespoons (60 ml) of oil in the same skillet over medium heat. Gently form the zucchini mixture into 8 patties about ¾ inch (2 cm) thick. Working in batches, fry the patties in the hot oil until browned and crisp, 2 to 3 minutes per side.
⢠Transfer the fritters with a slotted spatula to paper towels to drain and season with salt while still hot. Serve immediately.
One of the all-time great side dishes. This rich version is closer to the authentic French dish than some other recipes you might see. Itâs absolutely fantastic with steak or lamb, or even swordfish. I have to hide the finished gratin until Iâm ready to serve or else my family will pass through the kitchen and sneak bites. Okay . . . so do I . . . you caught me.
Serves 6
----
5 tablespoons (70 g) unsalted butter
2 cloves garlic
Salt
6 large russet potatoes (about 2½ pounds/1.2 kg), peeled and thinly sliced (about â inch/3 mm thick)
2 cups (480 ml) half-and-half
Freshly ground black pepper
Pinch of ground nutmeg
1 cup grated Gruyère cheese (about 4 ounces/115 g)
⢠Preheat the oven to 400°F (205°C). Grease an 8-inch (20-cm) square baking dish with 1 tablespoon of the butter.
⢠Smash the garlic with the side of a knife and sprinkle it generously with salt. Chop and scrape the garlic into a mushy paste.
⢠Cut the remaining 4 tablespoons (½ stick/55 g) butter into ½-inch (12-mm) pieces. Combine the garlic paste, potatoes, half-and-half, and butter in a large pot; stir. Season with salt and a few turns of the pepper mill and taste the liquid; it should be seasoned generously. Add the nutmeg. Bring everything to a boil over medium-high heat while stirring the mixture with a
⢠Melt ½ cup (1 stick/115 g) of the butter in a medium saucepan over medium heat. Add the flour and whisk for 2 minutes. Gradually whisk in the milk, then stir constantly with a wooden spoon until the mixture is thick and pasty, 2 to 3 minutes. Remove the pan from the heat.
⢠Melt 2 more tablespoons of the butter in a large skillet over medium heat. Add the bacon and fry, stirring often, until it begins to brown, about 5 minutes. Add the shallots and fry, stirring often, until the bacon is golden brown, 3 to 4 minutes more. Stir in the spinach. Add the milk mixture and stir until melted and incorporated. Add the cream and the remaining 2 tablespoons of butter, season to taste with salt and pepper, and cook until thickened, 1 to 2 minutes more. Serve immediately.
By now youâre probably wondering, âWhere is the fritter recipe? This is a prairie cookbook! How could she not include a fritter recipe?â Well, calm downâhere it is, although it might not be the fritter recipe you were expecting. I promise youâll love it, though; itâs excellent served with salsa and sour cream. So donât get yourself all atwitter. Please try this fritter. Though itâs not sweet, itâs certainly not bitter. There now . . . isnât that better?
Serves 4
----
6 tablespoons (90 ml) corn oil
2 yellow onions, finely chopped
4 zucchini, ends trimmed
1 large egg, lightly beaten
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
⢠Heat 2 tablespoons of the oil in a medium nonstick skillet over medium heat. Add the onions and cook, stirring frequently with a wooden spoon, until soft, about 5 minutes. Set aside and let them cool.
⢠Grate the zucchini on the large holes of a box grater. Working in batches, put a small mound of zucchini in the center of a large square of doublelayer cheesecloth. Gather the corners together and squeeze out as much water as possible. Transfer the zucchini to a medium bowl. Repeat with the remaining zucchini.
⢠Add the onions, egg, and flour to the zucchini, season with salt and pepper, and mix well with a spoon until thoroughly combined.
⢠Heat the remaining 4 tablespoons (60 ml) of oil in the same skillet over medium heat. Gently form the zucchini mixture into 8 patties about ¾ inch (2 cm) thick. Working in batches, fry the patties in the hot oil until browned and crisp, 2 to 3 minutes per side.
⢠Transfer the fritters with a slotted spatula to paper towels to drain and season with salt while still hot. Serve immediately.
One of the all-time great side dishes. This rich version is closer to the authentic French dish than some other recipes you might see. Itâs absolutely fantastic with steak or lamb, or even swordfish. I have to hide the finished gratin until Iâm ready to serve or else my family will pass through the kitchen and sneak bites. Okay . . . so do I . . . you caught me.
Serves 6
----
5 tablespoons (70 g) unsalted butter
2 cloves garlic
Salt
6 large russet potatoes (about 2½ pounds/1.2 kg), peeled and thinly sliced (about â inch/3 mm thick)
2 cups (480 ml) half-and-half
Freshly ground black pepper
Pinch of ground nutmeg
1 cup grated Gruyère cheese (about 4 ounces/115 g)
⢠Preheat the oven to 400°F (205°C). Grease an 8-inch (20-cm) square baking dish with 1 tablespoon of the butter.
⢠Smash the garlic with the side of a knife and sprinkle it generously with salt. Chop and scrape the garlic into a mushy paste.
⢠Cut the remaining 4 tablespoons (½ stick/55 g) butter into ½-inch (12-mm) pieces. Combine the garlic paste, potatoes, half-and-half, and butter in a large pot; stir. Season with salt and a few turns of the pepper mill and taste the liquid; it should be seasoned generously. Add the nutmeg. Bring everything to a boil over medium-high heat while stirring the mixture with a
Similar Books
