Food for the Holidays: Carrots Au Gratin

November 12, 2013

As my annoying wonderful housemate pointed out to me yesterday, we need to start planning Christmas dinner. I can't believe he said that, and ever worse, I just typed the words. Let it be known, he still lives.

The man then raised the footrest of his recliner, leaned back, and rather off-handedly informed me he wanted "that carrot and potato thing you did two years ago."  Let it also be known I didn't correct him that the dish consists of carrots and parsnips, a root veggie my mother and stepdad, having grown up poor in a different time when large home gardens were the norm, both dearly love. (Please don't report the previous long sentence to my editor. She doesn't like them.) 

Once upon a promo op, another author made a rather exceedingly cavalier remark that you'd never catch HER sharing a recipe went she had books to promote when one of the group participants posted a recipe. I still don't buy her books. I still don't buy her books. That remark always comes to mind when I think about sharing a recipe, but I've decided I need to get past that because I don't think she was correct in her attitude. We all need to eat and fixing a dish for parents and grandparents with foods they remember from childhood is an expression of love. Piss on any writer person who would look down on another for simply sharing a recipe.  

Sooooo, here's my recipe for Carrots Au Gratin with parsnips. I'll make it for Christmas dinner, but I won't tell Himself those white veggies are not potatoes.   

Cooking for family is all about how much you love them. And yes, you might have to teach them how to properly show their appreciation of your efforts. Case in point - the man taking up space in my living room. But he's worth it. 

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1 1/4 cup milk
1/2 teaspoon thyme leaves (fresh is great if you have it)
1/2 tablespoon minced garlic
1 tablespoon butter
1/2 tablespoon low-smoking oil
4 tablespoons flour
1/2 to 3/4 cup shredded sharp Cheddar (go more if you love cheese)
Pinch of cinnamon
Pinch of nutmeg
Pinch of ground ginger
2 to 3 peeled and sliced large carrots
2 to 3 peeled and sliced parsnips (parsnips look like white carrots)
1/2 cup breadcrumbs (I like Panko)
1/4 cup grated Parmesan
Chopped fresh parsley for garnish
Salt and pepper to taste

Peel and slice carrots and parsnips. Set aside. 

Heat the milk, thyme and garlic almost to boiling, then let sit for twenty minutes for the flavors to infuse. Strain out the thyme and garlic unless you want the stronger flavors in which case leave them in. Set milk aside.(My folks aren't fond of garlic so I strain it out of the milk.)

Melt the butter and oil. When hot, whisk in the flour and cook for about 2 minutes. Take enough time to cook the flour. Slowly whisk in the milk and bring to a simmer. Add Cheddar, spices and S&P. Warm until it thickens. 

Spray a baking dish with non-stick spray. Layer in half the veggies. Pour in half the sauce. Layer in remaining veggies and then add the rest of the sauce. 

Mix the breadcrumbs and the Parmesan together then sprinkle evenly over the veggies. Bake at 350F until the veggies are tender when poked with a fork and the sauce gets bubbly - about an hour to an hour and a half depending on your oven. Resist the urge to turn up the heat. If the top starts to get over-brown, cover the dish with foil. After baking, let it sit for 10 to 15 minutes for the sauce to stop bubbling and finish thickening. Garnish with parsley before serving. 

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KC
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Taking Crack to the family reunion

August 17, 2013

Today is the annual family reunion. I'm all showered with some Bath & Body Works Honey Autumn Apple (to smell good for the yellow jackets and other assorted bees), my hair is freshly colored, my legs are shaved - is this too much information? I'll stop.

Every year it's the same old thing. Do I take something? Do I not? I'm an in-law so the planning goes on around me without really including me. That's okay. Let the sisters duel it out. You know of what I speak. Besides, it's their gig. I have my own. Anyway...

I wanted to make a big batch of Crack to take. Really. Crack. We're addicted to the stuff and it's so easy and cheap to make, it's almost a staple at our house. I suggested this to my partner and he gave me "the look." 

"The girls said we should bring two big bags of Doritos. We're taking Doritos."

Okay. Scratch the Crack - for this year. Why? Because like any addict, the man doesn't want to share his Crack. 

Just in case you'd like to make some Crack and see what happens at your house, here's the recipe.

KC Kendricks

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Trisha Yearwood's Crack

This is incredibly easy to make but be warned - it lives up to it's name - crack. If you make it, you WILL eat it.

You will need:

Saltine crackers - enough to cover a cookie

sheet

1 stick of butter

1 cup of brown sugar

1 cup (or the whole freaking bag) of your

favorite chocolate chips

Line the cookie sheet with foil. Spritz it with a butter-flavored cooking spray. Cover with a single layer of saltines, salted side down. (Tip: don't add extra salt)

Melt the butter in a saucepan. Add brown sugar, stirring constantly. When the mixture is liquid and bubbly and has turned into caramel, pour it over the crackers, covering each one as evenly as possible.

Put the cookie sheet in a hot oven until the caramel begins to bubble again. WATCH IT CLOSELY! Quickly remove from oven. Sprinkle with chocolate chips. When the chips get really soft, spread the chocolate over the top. Chill, or even freeze a few minutes, to set the chocolate. Break into pieces and store in an airtight container.

Don’t bother to freeze it. It won’t last that long.