Bacon, Leek & Potato Gratin

This month’s issue of Fine Cooking has a fabulous article about Potato Gratin. It’s essentially a blueprint for building great gratins, one layer at a time. I chose to go with a Bacon, Leek & Potato version with Gruyere cheese and a bread crumb topping. The best thing about this recipe is it’s versatility – you can change it up to suit your tastes. Swap out broccoli for the flavor layer and use cheddar instead of Gruyere. Or layer in Bacon & Mushrooms and top with Fontina cheese. The possibilities are as deep as your imagination – or your well-stocked refrigerator. That said, I’m partial to this version. My husband and I ate nearly three-quarters of it the first time I made it! It’s that good...

Housekeeping note: this will be my last post until the week of October 13. Husband and I are going on our delayed honeymoon in heavenly Hawaii. Aloha!

Click here to download and print a pdf of this recipe:

Bacon, Leek & Potato Gratin

2008 | box no. 14 | contents

Click on an ingredient and link to a past 24 Boxes post using that vegetable.

salad greens
Lettuce
cooking greens
Swiss Chard, Spinach
alliums
Onions, Leek
fruiting crops
Peppers, Heirloom Tomato, Acorn Squash
herbs
Dill, Cilantro
roots
Potatoes, Beets
brassicas
Broccoli

Week 14 newsletter

2008 | box no. 13 | contents

Click on an ingredient and link to a past 24 Boxes post using that vegetable.

salad greens
Lettuce, Arugula
cooking greens
Kale
alliums
Onions, Leeks
fruiting crops
Peppers, Eggplant, Green Heirloom Tomato, Acorn Squash
herbs
Basil, Oregano
roots
Potatoes
brassicas
Cauliflower, Broccoli

Week 13 newsletter

French Onion Soup with Cheese Croutons

Fall weather has officially arrived here in Chicago – chilly nights, breezy and cool days. I love fall weather and I love fall food. This French Onion Soup has a deep, dark broth that is a result of the caramelization of the red onions in the first step. As an alternative to the layer of goopy, greasy cheese, serve with cheese croutons for dipping, sopping and scooping up the soft, flavorful broth and onions. Put away the flip flops, cozy up in slippers, and enjoy a bowl of this comforting fall weather soup.

Click here to download and print a pdf of this recipe:

French Onion Soup with Cheese Croutons

2008 | box no. 12 | contents

Click on an ingredient and link to a past 24 Boxes post using that vegetable.

salad greens
Lettuce, Choi
cooking greens
Collards
alliums
Red Onions
fruiting crops
Tomatoes, Peppers, Orange Honeydew Melon, Red Kuri Squash
herbs
Parsley
roots
Carrots
brassicas
Cauliflower

Week 12 newsletter

Seeding a Watermelon

Great instructions for seeding a watermelon; it really does the trick!

The majority of seeds in a watermelon are found in a concentric ring a few inches from the center of the melon. You can take advantage of this fact when removing seeds. First cut the melon into circular slices of the desired thickness. Using a biscuit or cookie cutter, remove the seedless melon center. With a paring knife, next cut out the ring that contains most of the seeds, and then cut along the inner boundary of the rind. Simply lift off the rind and slice the now-seedless fruit, including the melon center. – cooksillustrated.com email newsletter

Roasted Tomato Sauce

Another tomato recipe already? Well folks, we’re at that time of year when you can use all the tomato recipes you can get your hands on. And this is a great one for using up a lot of tomatoes with minimal effort and fantastic results. Best of all, this is a perfect recipe to make in large batches and freeze – it’s an easy way to capture the flavor of summer tomatoes and enjoy them when it’s cold and dreary.

Click here to download and print a pdf of this recipe:

Roasted Tomato Sauce