This is a traditional regional French dish typically made with potatoes and cream, slowly cooked in the oven. Needless to say my version is not so rich! I make it with skim milk but because I give it time to simmer first on the stove and then finish baking it in the oven, the milk becomes as thick and luscious as cream and I add just a little bit of comté or gruyère cheese to ... Read More »
Béchamel Sauce
Béchamel sauce is a simple white sauce made from a "roux" typically made with butter,white flour and whole milk. Here, I get rid of the saturated fats and make it with regular "smart balance" spread instead of butter, skim milk or unsweetened soy milk instead of whole milk, and whole wheat pastry flour, instead of plain white flour to add fiber. It is so versatile--I use it ... Read More »
Kabocha Squash Gratin
Kabocha squash looks like a small pumpkin with dark green skin (scroll down for a picture). It's sweet with a slightly nutty taste and its texture is like a cross between a sweet potato and a pumpkin. Its nutrition is superb! I have to admit I had never even attempted to cook or bake with it before (it was a little too intimidating for me!) but it found its way into my CSA ... Read More »
