Tuesday, November 16, 2010

Fennel and Leek Gratin with Feta

Today was a great day of cooking, blogging, and studying...very productive! Although I could not hold off to eat the carrot soup that was filling my nostrils with sweet potato goodness all afternoon, I still had room for the main meal...a fennel and leek gratin. YUM.

This is the third gratin recipe that I have cooked this fall and, like usual, got this from Martha Rose! Gratins are so easy to make because the measurement of each ingredient does not have to be right on, so it is a foolproof dish that tastes great every time. I think it is even better as leftovers which is great because I only have to cook once this week, and I still have a nice hearty meal waiting in the fridge for me when I get home late from class this week. I like to get creative with the leftovers, enjoying the gratin all sorts of ways...I like it cold over toasted "Seeduction" bread from Whole Foods for breakfast, lunch, or dinner.

Fennel and Leek Gratin With Feta

2 tablespoons extra virgin olive oil

2 pounds fennel, trimmed, quartered, cored and chopped (about 4 cups chopped)

1 bunch leeks, white and light green parts, cleaned and chopped (about 3 cups chopped leeks)

Salt and freshly ground pepper to taste

2 large garlic cloves, minced

1/2 cup chopped fresh dill

4 large eggs, beaten

3 ounces feta cheese, crumbled (about 3/4 cup)

1. Heat the oil over medium heat in a large, nonstick skillet, and add the fennel and leeks. Cook, stirring often, until the vegetables begin to soften. Add salt to taste, and continue to cook, stirring often, until the fennel and leeks are very tender and fragrant, about 10 minutes. Add the garlic, and stir together for another minute or two, then stir in the dill. Season to taste with salt and pepper, and remove from the heat.

2. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Beat the eggs in a large bowl. Crumble in the feta, and stir in the fennel mixture. Combine well. Scrape into the baking dish, and bake 35 to 40 minutes until set and the top and sides are beginning to color. Remove from the oven, and allow to sit for at least 10 minutes before serving. This is good hot, warm or at room temperature.

Yield: Serves four as a main dish, six as a side.

Advance preparation: You can make the filling up to two days ahead through step 1; keep it in the refrigerator in a covered container. The gratin can be made up to a day ahead and reheated in a medium oven for about 20 minutes.

Nutritional information per serving (based on six servings): 201 calories; 11 grams fat; 4 grams saturated fat; 154 milligrams cholesterol; 19 grams carbohydrates; 6 grams dietary fiber; 293 milligrams sodium (does not include salt added during cooking); 9 grams protein

1 comment:

Jami said...

Ser--I need you to post or email me that gratin recipe we made when you were visiting Chi! Can't wait for Thanksgiving! xo

ps. amazing work with the blogs!