Potatoe, Fennel, Leek Gratin

So here is a recipe using Leeks

From

channelchow.blogspot.com

by Kira ryder

One might imagine with the holidays behind us that the concept of "eating light" would kick in. Oh well. On our way to Rainbow Bridge this evening I suggest Potato Gratin and Eric said, "Yes. That is What I Want."

1. Heat the Oven to 375.
2. Cut a piece of garlic in half and smear all the sides of a 9x12 baking dish.
3. In a heavy bottomed pan (like a Creuset Dutch oven) pour in a quart of milk. (If you are trying to gain weight, make it a half n half creme to milk mixture).
4. Peal and thinly slice a lot of your favorite potatoes. Tonight we used the Yellow Finnish ones they had a Rainbow. I think i peeled and sliced about 9 or so. Add to the milk as you go cuz peeled and sliced potatoes do not respond well to open air.
5. Thinly Slice 2 large leeks and wash. Drain and add to milk mixture.
6. Thinly slice 3 cloves garlic and add to milk mixture.
7. Tonight I added 2 bay leaves, some dried thyme (fresh sprigs is also great), freshly ground nutmeg, white pepper (did not feel like grinding fresh so added already ground), and lots of freshly ground black pepper. I think this is a pretty standard offering. Obviously there is room for experimentation.
8. I start the heat at medium under the milk and potato mixture. I was busy blogging about class today and my latest discovery of my own depression and I did not want to watch the milk come to a boil. So I set the timer for about 15 minutes and came back to check every so often. In general, you want to bring the mixture to a boil slowly and then turn down and simmer until the potatoes become soft, but not to the point of falling apart.
9. Slice up a big bulb of fennel as thinly as possible. Once milk has come to boil and you are simmering it, add fennel.
10. Grate the block of Gruyere that you can get at Rainbow. Seems like a shy 2 cups but I did not measure.
11.. When ready, use a slotted spoon to bring some of the potato mixture into the gratin dish. Sprinkle with some cheese, some ground black pepper and a little freshly grated nutmeg. Layer some more potato mixture and repeat. Layer the last layer and add enough of the milk to come up to the edge of the top potatoes. Cover with remaining cheese and dot with butter. (Clearly there was no resolution to lose weight!)
12. Put in oven and set timer to 45 minutes. Check on gratin. You want a nice toasty brown crust and not too much bubbling. When done, remove and make a simple sharp green salad to cut it.
13. Tonight I made a dressing with garlic, shallots, Serrano, Meyer lemon rind, Meyer lemon juice, country mustard and olive oil. The Salad was Butter Lettuce with cilantro and celery. (Fridge Review, baby).

LEEKS AND KOHLRABI

MY MOM SERVED THESE WHEN I WAS A CHILD AND I WILL POST THE RECIPES AS SOON AS MOM IS FEELING BETTER, AS I WANT TO TRY THESE AGAIN. I DO REMEMBER ONE WAS IN A WHITE SAUCE. DOES ANY ONE ELSE HAVE ANY SUGGESTIONS/RECIPES?

What Are Leeks?
Leeks look more or less like a giant scallion, and in some ways that’s exactly what they are. They are part of the genus Allium, which you may remember from such foods as onions, garlic, and scallions. The white and light green portions are normally the parts that people eat, and they have a mild onion flavor that is slightly sweet - much less harsh than a normal onion. The dark green leaves can be used in stocks or soups for flavor.
Leeks can be grown in fairly cold temperatures. It is interesting that in order to get a longer white base (the delicious part), farmers will stack dirt around the plant as it grows, keeping more of it from sunlight. As a plant with many layers, this means that dirt gets deep inside the plant, so it needs to be washed well.
What Should I Look For?
When buying leeks, look for ones with large, white bases. They should not be slimy, dried out, or browning. Just store them in loosely wrapped plastic in the refrigerator and they should last for a couple weeks.

What are Kohlrabi

When is a root vegetable not a root vegetable? When it's a small bulbous member of the cabbage family called kohlrabi, that's when. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. However, the bulbous shape of kohlrabi is caused by a swelling of the plant's stem near the ground. In that sense, kohlrabi is more of a tightly packed version of its cousin, cabbage. In fact, the name kohlrabi is derived from two German words: kohl meaning cabbage and rabi meaning turnip. It is not unusual to hear the term "turnip cabbage" to describe kohlrabi.
Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts. Indeed, kohlrabi is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor. It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking.
A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Some people find the taste of raw kohlrabi to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. One town in Illinois even held annual festivals in honor of the kohlrabi, but such enthusiasm for the vegetable has waned somewhat in recent years.
There are certain things to consider when shopping for kohlrabi. Kohlrabi is not always available in the produce section of many grocery stores. It it very seasonal, and low consumer demand often keeps it off the truck for long-distance deliveries. The best kohlrabi is usually found in farmers' markets or locally owned produce stores.
Ideally, a kohlrabi bulb should be about the size of an apple or smaller, approximate 3 inches in diameter. Anything larger could have noticeably less flavor or woody sections. Kohlrabi may look like a root vegetable, but it should be displayed separately from true root vegetables such as turnips or rutabagas. Kohlrabi plants have a distinctive leafy stalk protruding from the top of the swollen stem. This stem is usually removed before chopping the actual kohlrabi bulb for steaming or boiling in salted water.