The menu at the inn’s restaurant was a great mix of Spanish and Italian-influenced dishes. They were incredibly accommodating as well. My husband is a vegan, and they were happy to prepare separate, off-the-menu dishes for him. While I am moving towards a vegan diet, I took the opportunity to taste a few dishes on the menu that contained dairy and seafood. One of my favorites was “Aguacate relleno de pulpa de cangrejo gratinado,” or “Puréed avocado stuffed with crab au gratin.” We’ll call it Avocado-Crab Gratinée.
I couldn’t wait to come home and try to prepare the dish myself. Elena was nice enough to share the recipe with me and both avocados and dungeness crabs happen to be in season right now. This dish is so easy to prepare, you could easily whip it up for weeknight treat for two.
Author: Amy Wilson adapted from Hotel Rural La Paloma
Recipe type: Appetiser
1 ripe California Grown Avocado
Salt and pepper to taste
3 Tbsp heavy whipping cream
2 oz lump crabmeat
2 Tbsp grated Parmesan cheese
Preheat the broiler. Cut the avocado in half. Discard the pit, but reserve the skins. Empty the flesh into a microwave-safe bowl. Mash it with a fork it and add salt and pepper, combining well. Add the heavy cream and the crabmeat and mix well with a fork. If the mixture is too thick, add additional heavy cream.
Warm the mixture in the microwave for 1 minute. Add the grated Parmesan cheese to the mixture and stir it in completely. Spoon the mixture either back into the two empty avocado halves or into one or two small oven-safe dishes. Sprinkle additional Parmesan cheese on top.
Bake under the broiler for a couple of minutes until the cheese has browned slightly. Serve immediately.
Day 18 of 31 days of pumpkin and I’ve decided to bring one of my favorite potato recipes into the world of pumpkin. The dish? Gratin Dauphinois or Potatoes Gratin. Thinly sliced potatoes baked in cream and Gruyére cheese. Surely pumpkin can adapt, but not on its own and so I’ve paired it with Garnet yams. One of my inspirations cooking this dish with pumpkins and yams comes from the fact that I always add a little nutmeg to dishes with melted Gruyére, like macaroni and cheese. It’s not a far jump from nutmeg to pumpkin, so I thought, maybe pumpkin and yams will stand up to the creamy cheesy sauce that is a gratin. I was right. This dish is great for confronting October’s chill.
Gratin of Potatoes, Jerusalem Artichokes and Leeks
When a friend of mine told me she had a bumper crop of Jerusalem Artichokes in her backyard, I saw an opportunity to try yet another overlooked, underappreciated vegetable.
I had never heard of Jerusalem Artichokes (now often called Sunchokes), though once she dropped them off, I recognized them from that isle in the produce department devoted to intimidating root vegetables. Jerusalem Artichokes are not actually a kind of artichoke though they are in the artichoke family. They are a kind of sunflower and are native to North America. They were grown by Native Americans before Samuel de Champlain discovered them and brought them back to France in the early 1600’s.
When picking sunchokes, look for ones that are firm to the touch and plump. They should be crispy when you slice them raw. As sunchokes sit around, they get mushy.
I figured the best way to cook this unfamiliar root vegetable would be to add it to a Gratin Dauphinois. I used the Gratin Dauphinois in Jacques Pépin’s book as the basis for my recipe.
Chez Jacques: Traditions and Rituals of a Cook
I adapted the recipe by adding the sunchokes, the leeks and the nutmeg. Also, I made a few substitutions based on what I had on hand in my kitchen. For example, I didn’t have Gruyère cheese, nor did I have half and half or heavy cream, so I substituted 4-year aged cheddar for the Gruyère and 2% milk for the half and half. It came out great, so you should feel confident making these kinds of substitutions in a pinch. Continue reading →