Thursday, September 2, 2010
Gratin is one of the most underrated vegetable side dishes. You can make gratin using onions, parmesan cheese and a whole variety of other ingredients. I have made potato gratin in the past, but hadn't tried using other vegetables. Thomas Keller has a great recipe for a summer vegetable gratin in his cookbook, Ad Hoc At Home. I decided to change up the recipe a bit to suit my tastes, but went with the inspiration. I served the dish as a side dish with a lightly breaded veal. The combination was stellar and there were no leftovers.
Sasha's Summer Vegetable Gratin (inspired by Thomas Keller's recipe from Ad Hoc at Home)
2 cups onions, diced
2 plum tomatoes
2 Japanese eggplans (small eggplants)
2 yellow zucchini
1/3 cup parmesan cheese
1/3 cup plaint breadcrumbs
2 cloves garlic, diced
Combine the diced onions and garlic, and saute for several minutes until the onion is translucent. Add the thyme. Fill a gratin dish or lasagna pan (I used my Emile Henry lasagna pan) with the onions, spread evenly. Slice the Japanese eggplants, plum tomatoes and yellow zucchini (I used farm fresh vegetables from Fresh Direct). Arrange the vegetables neatly in rows on top of the onions. Top with a mixture of the bread crumbs and cheese (I found that using less than Keller recommends is optimal here). Bake at 350 degrees for about an hour and a half, until nicely browned.
To make the veal - coat the veal in a battered egg and dip in flour. Season with paprika, salt and pepper. You can then cook the veal in your skillet.