http://feedproxy.google.com/~r/blogspot/sBff/~3/fIDBEVNhKs0/root-vegetable-gratin-notes-from.html

[I hope you enjoyed our first and last Dostoevsky reference] Whenever I see those big piles of rutabagas at the market, I always think to myself, "who the heck is eating all these root vegetables?" 

I understand that there've been times when we literally had no choice – it was either gnaw on a parsnip or perish, but nowadays with so many other delicious choices, why would anyone eat root vegetables on purpose? Has anyone ever stumbled out of a smoky dorm room late at night, in search of a big plate of steamed turnips? Probably not. 

So, while you'll never catch me boiling up a batch of these fugly roots to enjoy their intoxicating sulphurous savoriness, I have been known to tolerate them in the occasional gratin.

Of course, I cheated and added some potatoes to mellow things out, but still, all kidding aside, this is a very delicious and enjoyable way to eat them, and would make a fantastic side dish for the holidays. And yes, I do know that potatoes are tubers and not roots, so save your emails. Enjoy!

Ingredients:

1 turnip

1 rutabaga

1 small celery root

2 yukon gold potatotes

1 parsnip

* root vegetable sizes and shapes vary, but bottom line, you'll need enough to fill a 9 x 13-inch casserole dish up 3/4 of the way

salt to taste (be sure to generously salt the boiling water!)

2 tsp olive oil

2 tbsp butter

3 cloves minced garlic

1 cup cream

pinch of nutmeg

pinch of cayenne

1 tbsp fresh picked thyme leaves

1 1/4 cup chicken broth

1/4 cup finely grated Parmesan cheese, divided

http://feedproxy.google.com/~r/blogspot/sBff/~3/JwdZrIQDujg/next-up-breakfast-sausage-patties.html

Alaska Diary Day Two

What a difference a day makes! I've never been as happy to see the sun as I was on day two of my Alaskan adventure. If it had stayed grey, I would have missed on some truly spectacular scenery.


Even on sunny days, it's not a bad idea to wear the de rigueur Alaska footwear, Xtratuf boots.


In Cordova there are just three processing facilities (plus a 4th very small one) where the salmon is cleaned, cut and prepared to be shipped out. In the Summer kids from places like Slovenia, the Czech Republic and the Ukraine come to live and do the work American kids don't want to do. Even the roe is harvested and graded and prepared for export. Sport fisherman can bring their freshly caught fish in to be smoked or canned.


You know you're in Alaska when a garage has a seaplane and moose hanging in it.


Speaking of planes, I thought we would heading straight into grey, but that wasn't the case at all.


A flight is the best way to see the varied terrain including mountains, marshes, inlets and glaciers.


Especially the breathtakingly beautiful Sheridan glacier where locals go ice skating in the Winter.


The next moment wilderness.


And a close up look at the waterways.


The harbor, our hotel and town, all visible at once.


On route to the airport, foraging for delectable wild cranberries just means pulling off the road.


A drive through a deeper-than-expected puddle led to a stall and subsequent rescue from some locals who quickly got under the hood. Literally.

I was already a fan of Copper River salmon before this trip, but my appreciation for the people and the way of life in Alaska increased exponentially over the course of 48 hours there. Alaska gets under your skin. But if you can't come for a visit, enjoy Copper River wild salmon and know you are supporting a sustainable fishery and way of life for a special community of Alaskans who live in harmony with nature.

A huge thanks to Copper River/Prince William Sound Marketing Association for hosting me in Cordova. Please see Alaska Day One if you missed it...


MORE!
Post from Missy Trainer about our foraging for wild cranberries.

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