Saturday, May 26, 2007

Potato-Tomato Gratin

Sometimes I like to watch the cooking shows that aren't on Food Network. Discovery Health has a show called Lyon in the Kitchen. I only changed one ingredient in veganizing this recipe, and that's changing cream to Silk creamer. I would link to the recipe but it has a big ol' hunk of meat as the centerpiece. Pah. If you would like the original recipe, go to www.discoveryhealth.com and look up recipes. Also, according to him, it's pronounced "gruh-TAHN" instead of "GRAHT-in".

Note- I used 1 large onion and one small. Go ahead with 3, even if they are medium. They cook down. My trust food processor thin and thick blade helped me with the onions and the potatoes.

Offerings from our littler herb garden


Gratin






Tomato/Potato Gratin

Ingredients
2 tablespoons Extra Virgin Olive Oil
1 pound tomatoes cut in 1/3-inch slices
1 pound Yukon gold potatoes cut in 1/4-inch slices
1 bunch basil leaves, torn into pieces
2 tablespoons fresh oregano, torn into pieces
1/2 Silk creamer (plain)
3 small yellow onions, thinly sliced
6 cloves garlic, thinly sliced
1/2 cup white wine
2 tablespoons freshly picked thyme
Kosher salt and freshly ground black pepper
Italian flat-leaf parsley for garnish

Preheat oven to 350 degrees F.

In a medium-sized sauté pan over medium-high heat, add 2 tablespoons EVOO, onions, and 1 tablespoon salt. Sauté until golden brown, 10 minutes. Add garlic and thyme, then continue to cook until fragrant, 1 minute. Mix in oregano and basil, then deglaze with the white wine, reduce and remove from heat.

Layer the bottom of a medium-sized gratin dish with 1/3 of the onion mixture, top with a tight layer of potatoes, then with a layer of tomatoes—season with each layer.

Layer once more 1/3 onions, potatoes, then tomatoes, and finish with one last layer of onions. Pour Silk creamer over top and shake to distribute throughout the gratin. Cover tightly with aluminum foil and bake at 350 degrees F for approximately 50 minutes.

Remove from oven and allow to cool 5 minutes prior to serving.

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Not Pictured: Mom's Meatloaf, Veganized

1 Tube Gimme Lean Beef Style
1 small onion, minced
sufficient bread crumbs to make a firm loaf (1 cup, give or take)
ketchup (3 Tb. +)
vegan worcestershire sauce*** (1-2 Tbsp.)
freshly ground pepper

Sauce:
Ketchup
Brown Sugar
Yellow Mustard

Mix first set of ingredients together into a firm loaf. I apologize for lack of accurate measurements, it's all eyeballed. You want a firm loaf but not overly-bready. Place "meatloaf" mixture into a breadloaf pan and press down evenly.

Mix ingredients for the sauce. Start small. I probably make about 1/2 c of sauce or less. Mostly ketchup, generous chunk of brown sugar, squirt or two mustard. Place sauce on top of loaf.

Bake at 375 degrees for about 30 minutes. Loaf is done when hot in the center and very firm.

***Note on Worcestershire- Most brands are not vegetarian because they have anchovies. Some store brands are. Check the ingredients or contact the company. I buy Colgin brand, available at my local Albertsons. Colgin makes liquid smoke as well. You don't have to spend $4 for a little bottle if you find the right brand!

3 comments:

chengwa said...

this looks amazing! can't wait to make it :)

Steve said...

Hi Pamela!

I stumbled across your site and I am glad that I did.

Nice blog!

You always put such nice recipes up along with very nice pictures. Long overdue, your posts deserved this blog.

Cheers
beforewisdom

jd said...

Mmmm...this looks fantastic!

I've been searching for a delicious vegan gratin recipe, & yours definitely seems to fit the bill : )

I can't wait to try it - thanks so much!