Posted on Monday, February 28th, 2011 by Annat Katz
Tasting Table – I am usually weary of sites that work on an email newsletter-only basis rather than offering open, surfable pages. Tasting Table is an exception to this rule of thumb of mine. This food savvy hot spot offers a daily serve of “one delicious idea about dining, wine, cocktails, cooking or restaurant personalities. We feed you only first-hand recommendations that we have tested thoroughly ourselves—one bite at a time.”
Tasting Table is a refreshing take on gastronomic and recipes recommendations online, and it currently covers the culinary arenas of NYC, Los Angeles, Chicago, Washington DC and San Francisco. Hopefully with time Tasting Table will offer the same superb food & wine content for other cities as well. Either way, I am subscribed. Here’s an example of one of the daily emails I received from Tasting Table (my apologies for the incomplete image, the full recipe is below):
Turnip and Rutabaga Gratin
Recipe adapted from Steven Satterfield, Miller Union, Atlanta
Yield: 6 side-dish servings
1 medium rutabaga (about ¾ pound), peeled and thinly sliced
1 teaspoon thyme leaves
Salt and freshly ground black pepper
2 tablespoons unsalted butter, plus more for buttering the baking dish
1 medium purple turnip (about ¾ pound), peeled and thinly sliced
2 cups bread crumbs, preferably homemade
1 cup chicken stock, preferably homemade
1 cup heavy cream
2 tablespoons extra-virgin olive oil
1. Preheat the oven to 450˚ and lightly butter an 8-by-8-by-2-inch baking dish.
2. Arrange a thin, even layer of the rutabaga slices across the bottom of the dish. Sprinkle with a pinch of thyme, salt and pepper, then dot with tiny pats of the butter. Arrange a thin, even layer of turnip slices over the rutabaga. Sprinkle with thyme, salt and pepper and dot with more butter. Continue the layering process, alternating between the rutabaga and turnip, until the dish is approximately two-thirds full and all the vegetables have been included.
3. Season the bread crumbs with salt and black pepper and spread over the vegetables. Pour the chicken stock and cream over the bread crumbs; press down on the bread crumbs gently to absorb the liquids. Drizzle with the olive oil.
4. Bake until the gratin is golden brown and the vegetables in the center of the dish are tender when poked with a paring knife, about 35 minutes. Remove the gratin from the oven and let rest for 20 minutes, then serve.