Best Totally Local Gratin Recipes

'TOTALLY LOCAL' GRATIN

'Totally Local' Gratin image

All the ingredients listed in this recipe are local to New England. If you don't live there, do your best to substitute them with your own local ingredients. Or grow and make them yourself. (Just kidding.)

Provided by Amanda Hesser

Categories dinner, casseroles, side dish

Time 25m

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

Maine Sea Salt
4 tablespoons Hatchland
Farm full fat butter
1 pound medium-size Big Ox Farm mustard greens
1 pound medium-size Big Ox Farm red Russian kale
1/4 cup Rhode Island coarse cornmeal
6 Chip-In Farm large brown eggs
1 1/2 cups Hatchland Farm heavy cream
8 ounces Bayley Hazen Blue cheese

Steps:

Bring a large pot of salted water to a boil, and set out the butter. Rinse greens well and drain. Remove and discard any tough stems. Cut greens crosswise into thin strips. In batches, add the greens to the boiling water and let wilt for 30 seconds, then transfer to a bowl of ice water. In two or three handfuls, gather the greens into a ball and squeeze tightly to remove excess water. Evenly spread the greens in the base of a large gratin dish.
Place the room-temperature butter in a bowl. Add the cornmeal, and using a wooden spoon, work the cornmeal into the butter. Transfer to a piece of wax paper and roll into a log that is 1 to 2 inches in diameter. Chill.
Preheat oven to 350 degrees. In a blender, purée the eggs and the cream. In a medium saucepan, melt the blue cheese over low heat, using a whisk to gently stir. Add yolk-and cream-mixture, and stir until smooth and slightly thickened, about 2 minutes; be careful not to scramble the eggs.
Pour the cheese and egg mixture over the greens -- it should almost cover them. Cut 10 thin slices of cornmeal butter, then break them up and spread them over the top of the gratin. Bake for 10 minutes, then turn on the broiler to brown the top.

ARTICHOKE, LOBSTER AND SAUSAGE GRATIN

Artichoke, Lobster And Sausage Gratin image

Provided by Molly O'Neill

Categories dinner, casseroles, main course, side dish

Time 45m

Yield Four servings

Number Of Ingredients 8

Ingredients

1/4 cup dried bread crumbs
1/4 cup cornmeal
1/2 teaspoon olive oil
1 teaspoon salt
Freshly ground pepper to taste
1/2 pound sweet Italian sausage, cut across into 1/4-inch-thick slices
2 13 3/4-ounce cans artichoke hearts, well drained and quartered
2 1 1/4-pound lobsters, steamed, tail and claw meat removed and cut into 1/2-inch pieces

Steps:

Preheat the oven to 350 degrees. In a small bowl, combine the bread crumbs, cornmeal, olive oil, 1/4 teaspoon of the salt and pepper. Set aside. Cook the sausage in a medium-size skillet over medium-high heat until cooked through. Drain on paper toweling.
In a large bowl, combine the sausage, artichoke hearts and lobster meat. Toss with the remaining 3/4 teaspoon of salt, pepper and 3 tablespoons of the bread-crumb mixture. Place in a 9-inch pie plate and cover with the remaining crumbs. Bake until the gratin is hot and the crumbs are browned, about 30 minutes. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 12 grams, Protein 64 grams, SaturatedFat 3 grams, Sodium 1756 milligrams, Sugar 3 grams, TransFat 0 grams