Cascadian Farm Organic Goodness

The table is busy, with arms in the air passing dishes and receiving others. Everyone is vying for the creamy one with the golden brown top. It's been baking for at least the last 2 hours, but waiting through the smell has made the minutes long and fluid, and the moment has arrived to finally taste it. Hastily, you dig the spoon in deep and claim a corner of the potato pie for yourself, as does everyone else.

Potatoes au gratin are one of those classic dishes with several variations. Mine is light on the cheese and spruced up a bit for Christmas with fragrant herbs. My favorite for this time of year is rosemary, as there's usually rosemary somewhere else on the table, and it pairs well with the other flavors of the season like oranges and cranberries.

Herbed Potatoes au Gratin

4 pounds potatoes, peeled and thinly sliced

2 garlic cloves, peeled and crushed

3 tablespoons fresh herbs (rosemary, oregano, parsley), finely chopped

Kosher salt and black pepper

3 tablespoons freshly grated Parmigiano-Reggiano

Preheat oven to 350º F. Rub the crushed garlic around the inside of the baking dish or dishes. You can choose to use a 2-quart dish or individual dishes for single-serve options. Set aside garlic. In the dish, place potatoes in a single layer. Sprinkle lightly with rosemary, salt and pepper and then about 1 tablespoon of the Parmigiano-Reggiano. Continue layering up the dish: potatoes, herbs and salt, cheese.

When all potatoes are layered evenly, pour cream over until it just comes to hit the very top of the top layer. You want the potatoes to be covered with cream, but they should not be floating. Place in the oven at 350º F and bake for 1 hour and 20 minutes or until top is crispy and brown and cream has become creamy pockets and is no longer pooling. Smaller dishes will need slightly less baking time, approximately 20 minutes less. Halfway through the baking time, open the oven and push potatoes down under the cream again with the back of a spoon to ensure the cream is evenly distributed while baking. Remove from oven and allow to stand for at least 15 minutes before serving.

Makes 6 servings.

Photo by Shaina Olmanson

Whether you're so far removed that you're actually craving a winter vegetable again, or you're just looking to use them up to get out of the house, this frittata is the answer. There is nothing about it that screams "It's COLD outside," but rather, it tells of springtime with its baby spinach and spring onions and sings of summer soon to come.

Rather than milk or water, I chose ricotta for a mix-in to the eggs. I love its velvety texture and the richness it imparts. Better yet, make your own. If you aren't interested in the ricotta, you can substitute by adding an extra egg and then mixing in 2 tablespoons of half-and-half or milk.

Spinach and Potato Frittata

1 pound Yukon gold potatoes

4 tablespoons olive oil

¼ cup spring onions or ramps, chopped

3 cloves garlic, minced

4 ounces fresh organic spinach

1 tablespoon olive oil/butter

½ cup ricotta

7 large free range organic eggs

¾ teaspoon kosher salt

Pepper to taste

¼ cup Parmigiano-Reggiano

2 tablespoons fresh chives, chopped finely

Chop potatoes into ¼" chunks. Heat the 4 tablespoons of oil in large skillet over medium heat. Add potatoes and sauté for 10 minutes. While potatoes are sautéing, beat together ricotta, eggs and kosher salt and pepper, if desired, in a separate bowl. Set aside.

Turn broiler on to high. Add in chopped spring onions and continue to sauté for another 10 minutes until potatoes are tender. Stir in minced garlic and baby spinach and continue to cook until spinach wilts. Pour egg and ricotta mixture over the potatoes and spinach. Cover and cook 8 minutes until eggs are nearly set. Remove lid and place under broiler, about 5 inches from the heat source, for 5 minutes or until top begins to brown evenly. Remove from broiler.

Immediately top with grated Parmigiano-Reggiano and chives. Slice into wedges and serve.

Makes 4 servings.

Black Friday has arrived; the countdown to Christmas is officially in full swing.  The crowds have descended upon the malls and mass merchandisers, and I'm holed up at home, laughing about how my holiday shopping is finished.  Completed.  Done.  The only thing left for me to do is to cook up a storm from the comfort of my own home.



Winter is a hard time to find locally grown produce if you live in climates where the cold temperatures freeze the ground.  Winter squash is one vegetable that is easily stored through the winter and allows you to keep eating local even when the only thing growing outside your front door is the pile of snow at the end of the driveway. 



I had purchased a butternut squash about a week ago with no plans as to how I was going to use it.  Inspiration hit hard as I was digging through a cupboard or two, trying to gain some sense of organization as I planned my baking list.  I saw a lone bag of pine nuts and I instantly knew how to kick off my winter comfort food marathon.



Potato and Butternut Sage Gratin with Chèvre (click on post title for full recipe)