Friday, August 21, 2009
Corn and Vegetable Gratin with Cumin
Back during the holiday season I saw or heard in a news story about some scientific study which found that people tend to be less satisfied with gifts that they pick out for themselves; preferring the excitement and surprise of a gift chosen by others. I have no doubt that's a true, but just the same I was thrilled to find these individual-sized square gratin dishes under the tree on Christmas morning, even if I had shopped for them, bought them, and wrapped them for myself!
Fast forward 8 months, and I still hadn't used my gratin dishes, at least not for gratins. So imagine my excitement when I came across the NY Times recipe for Corn and Vegetable Gratin with Cumin. Yay! a chance to use my gratin dishes AND the bounty of corn I ended up with from my farm box (mistakenly ordered twice as much as I meant to)
- I made 1/2 recipe in 2 gratin dishes.
- In place of the 1.5 eggs for half the recipe I used one very large duck egg
- Although I was dying to use gruyere, I didn't have any and I did have jarlsburg cheese (1 oz)
- With all that richness, I felt pretty safe using skim milk.
- My garden had some wonderful, sweet red and green anaheim peppers
- I used wild garlic from farm box (bigger but milder cloves)
Although I usually think of "gratins" as dripping with cheese, but this one was more of an egg dish - kind of like crustless quiche. Enough quibbling about semantics! This gratin was delicious, with a Southwestern accent from the cumin and the peppers. I was glad I had such a tasty recipe to inaugurate my gratin dishes...