About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Broccoli and Ricotta Gratin




1 pound steamed broccoli florets (3 small heads)
3 eggs
1/2 cup creme fraiche
1/2 cup stock
8 oz. sheep milk ricotta
1 tsp. kosher salt
freshly grated nutmeg
large pinch dried fermented Aji Golden flakes
1/4 cup thinly sliced I'itoi onion stalks (or use dried sweet onion powder or chopped dried onions)
2 oz. grated parmesan
dried breadcrumbs
olive oil

Preheat oven to 350ºF.

Cut broccoli into large pieces and steam for 3 minutes. Let cool and then coarsely chop.

Whisk together the eggs, creme fraiche, stock, ricotta, salt, nutmeg, and pepper flakes. Stir in the onions and broccoli.

Smear a 6-cup oval gratin dish with some olive oil. Spread the broccoli mixture evenly in the dish. Scatter the parmesan and breadcrumbs over the top and drizzle generously with olive oil.

Bake for 1 hour.

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