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You Say Pot ato …
…We say add carrot s and leeks,
and you’ve got a seasonal supper
By Katie Green | Photography by Adam milliron and Cayla Zahoran
This month’s three-ingredient challenge incorporates potatoes, leeks, and carrots. Our creative-minded chefs brought three delightfully different dishes to the table, and we’re pleased to report they’re all warming and wonderful, ideal dishes to whip up during the winter. (Just remember to wash those leeks thoroughly to remove and sand or dirt, and you’re set to go!)
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e•a•t
Edible Allegheny Tip
“It is important to let the dish cool for at least 30 minutes depending on how thick the layering is. If you try to cut into portions and serve while it is still piping hot, the layers will slide all over the place. Cut into squares or other shapes and serve as side dish for any holiday meal. Variations include adding cheese, topping with fried onions, bread crumbs, or candied nuts. Use your imagination.” — Chef Sean Davies
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RECIPES
Gratin
By Original Fish Market
Executive Chef Sean Davies
Servings: 6, with leftovers
Ingredients:
4 large baking potatoes
4 large carrots
Approximately 2 pounds leeks
1 quart heavy whipping cream
1 quart half and half
1 bunch fresh sage
2 cinnamon sticks or ground
cinnamon
1 cup brown sugar
Directions:
1. Combine cream and half and half in a heavy bottom saucepot with most of the fresh sage and 2 cinnamon sticks, and begin to reduce over low heat. Reduce sauce to half its volume, or one quart total, 30-40 minutes.
2. Meanwhile, peel and slice potatoes crosswise thinly with a mandoline or small slicer, approximately 1/8-inch thickness. Soak potato slices in a bowl of cold water while preparing the rest of the dish.
3. Peel and slice carrots similarly. To slice the leeks, cut off and discard the tops at the spot where they turn light green to dark green. Slice crossways up the leeks, cutting them into small onion rings. Rinse under cold water.
4. After the cream reduction has reduced and gotten thicker, taste to see if it needs a bit more cinnamon, and add salt and pepper to taste. Be careful not to oversalt; this cream will reduce a bit more in the oven. Strain through a fine mesh strainer to remove cinnamon sticks, herbs, etc. Preheat oven to 350°.
5. Prepare casserole by spraying the sides and bottom with nonstick spray. Begin building the gratin by layering alternating vegetables across the bottom, using the drained potatoes for the bottom layer. Overlap each slice a bit so there are not too many gaps. Add a bit of the cream sauce in between layers and alternate two layers of potato, then one carrot, and one leek layer. Finish with a layer of potatoes on top. Push down a bit on the top layer to ensure the cream covers most of the top layer.
6. Cover casserole with aluminum foil and bake for 1 hour. Uncover and check doneness in the middle with a toothpick. If it feels resistance, bake for a bit longer. Once it is fully cooked, sprinkle brown sugar over top and return to oven uncovered until sugar has gotten golden brown and bubbly. Remove and cool for at least 30 minutes.
The Original Fish Market, Westin Convention Center Pittsburgh, 1001 Liberty Ave., Downtown. 412.227.3657. www.theoriginalfishmarket.com
Vegetable Goat Cheese Gratin
By Whole Foods Market Chef
Aaron Stout
Servings: 4-6
Ingredients:
½ pound Clarion River Organic
Blue Peruvian Fingerlings, sliced
½ pound Clarion River Organic
Red Fingerlings, sliced
½ pound Clarion River Organic
Gold Fingerlings, sliced
½ pound carrots, sliced
¼ pound leeks, sliced
4 tablespoons butter
2 tablespoons lemon juice
Zest of 1 lemon
3 tablespoons fresh thyme, chopped, plus an additional sprig
1 pint heavy cream
4-6 ounces River View Chevre
Directions:
1. Preheat oven to 425° degrees. Slice potatoes, carrots, and leeks to a ¼-inch thickness.
2. Soak the leek slices in deep water to allow sand or dirt to sink to the bottom. Remove and pat dry with a towel.
3. Heat a pan on medium heat, add the butter, a sprig of thyme, and the leek rounds. Sautée in butter for a few minutes to get a little color and infuse the flavors.
5. Turn off heat and deglaze the pan with the lemon juice. Remove thyme sprig.
6. Pour leeks, butter, and lemon juice over top of the chopped thyme, potatoes, and carrots, and toss or stir to mix.
7. Put mixture into oven for 15-18 minutes or until potatoes and carrots are just tender and golden brown.
8. Heat cream in heavy-bottom pan, and whisk in goat cheese to incorporate. Add lemon zest and reduce mixture by one third. Add salt and pepper to taste.
9. In an oven-safe baking dish, combine all ingredients. Put back into the oven for 5-7 minutes to brown the top.
Whole Foods Market, 5880 Centre Ave., East Liberty. 412.441.7960. www.wholefoodsmarket.com
Boeuf Bourguignon
By Jeremy Hickey, Chef de
Cuisine, Brasserie 33
Servings: 4
Ingredients:
1 750 ml bottle of red wine
16 1 ½- to 2-inch cubes beef, such as chuck roast
4 Idaho potatoes, cut into fourths
Olive oil
Salt and pepper
1 large Spanish onion, diced
20 slices of thick-cut bacon, sliced into horizontal strips
2 carrots, peeled and medium diced
2 cloves garlic, minced
2 small shallots, minced
2 leeks, white and light green parts, chopped
4-6 cups beef stock or water
1 bay leaf
5-6 sprigs fresh thyme, plus more for garnish
12 Cremini mushrooms, sliced
Flat-leaf parsley, chiffonnade, for garnish
Directions:
1. The night before preparing the recipe, soak beef in red wine, pouring enough in the bowl to cover meat. Cover, and refrigerate overnight.
2. The next day, preheat oven to 400°. Place peeled potatoes on a baking sheet, and coat with olive oil and salt and pepper to taste. Bake until lightly browned and tender, approximately 25 minutes. Set aside.
3. In a large roasting pan over medium-low heat, add 1 tablespoon of olive oil. Once slightly warmed, add onion and bacon, and cook until onions begin to caramelize.
3. Add leeks, garlic, and shallots. Sautée, stirring occasionally, until the mixture becomes tender.
4. Add remaining wine (approximately 3-4 cups), and bring to a boil, scraping brown bits from bottom of pan. Return heat to low.
5. Add stock or water, bay leaf, and thyme. Bring to a boil, then return heat to low. Add mushrooms and roasted potatoes. Remove from heat.
6. Cover, and bake for 60-90 minutes, checking occasionally and stirring, if necessary, to keep from drying out.
7. Allow to rest for 20-30 minutes. (Chef’s note: Allow to rest in the refrigerator overnight. “It’s actually better the next day.”)
8. Serve topped with plenty of chopped parsley and thyme. Brasserie 33, 5863 Ellsworth Ave., Shadyside. 412.363.3090. www.brasserie33.com
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