Fall Vegetable Gratin
Chef Joell Mollinger, from Joell’s French Bistro in Skaneateles, NY shares her fall vegetable gratin recipe, made with rutabaga, squash, potatoes and other locally sourced fall vegetables. Chef Joell was a recent winner at the evIRONmental Chef contest at Baltimore Woods.
1 small rutabaga
1 small butternut squash
1 small acorn squash
1 big sweet potatoes
1 big onion
2 teaspoons salt
1 teaspoon finely chopped garlic
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 cups heavy cream
1 cup cheese (parmesan or swiss ect..)
Preheat the oven to 375 degrees.
Generously oil a gratin dish or ovenproof casserole. Cut all the vegetable in medium dice and cook them al dente (steam or blanched). Do not overcook them. Let them cool off.
In a big bowl mix heavy cream, garlic, eggs, cheese, salt, pepper and nutmeg. Add the vegetable, toss gently and pour into the oil dish. Sprinkle with marshmallows.
Bake on middle rack oven 25-30mn or until the top is golden brown
(Can be prepared 24h in advance )
Joell’s French Bistro is located at 4423 State Street Rd., Skaneateles. 685-3063 or joellesfrenchbistro.com
Baked Brie in Puff Pastry
Christopher Cesta is the Executive Chef at The Inn Between Restaurant in Camillus. Chef Cesta sends a rustic baked brie in puff pastry, with his regards.
8 oz. wedge brie
5” X 5” puff pastry square
Egg wash as needed
1- Tbsp. clarified butter
1 apple sliced
1/3 cup brown sugar
2- oz. rum
Cinnamon To taste
1 tablespoon dried cranberries or raisins
Preheat oven to 400 degrees. Wrap brie in dough, securing edges with egg wash, decorate top & freeze.
Begin the sauce by sautéing apples in butter until just soft, add remaining ingredients and hold.