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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

GRUYERE AND SWEET POTATO GRATIN
INGREDIENTS

4-5 medium sized sweet potatoes, peeled, cleaned, and cut into 1/8 inch disks
1 quart heavy cream (this is approximate)
1/2 t freshly grated nutmeg
1 T chopped fresh thyme
1 t chopped fresh rosemary
1 cup grated gruyere cheese
2 whole bay leaves
1 medium yellow onion, minced
4 oz unsalted butter
4 whole eggs
1 T minced garlic
1 T minced fresh ginger
salt and pepper - to taste
white truffle oil (optional)

PROCEDURE

Preheat an oven to 375F. Sauté the onions in the butter on medium heat until translucent, Add the ginger and garlic, stir for 20 seconds or so. Add the herbs and bay leaves. Add the heavy cream, season appropriately. Grate the nutmeg into the cream and bring to a scald. Whisk the eggs in a bowl and temper with the hot cream. Remove the bay leaves. Toss the sweet potato disks with salt, pepper, and some melted butter so the seasoning sticks. Lay them out in a shingled half-overlapping pattern in a lightly buttered baking dish. Pour the cream and egg mixture evenly until it seeps through the potatoes. Sprinkle the gruyere cheese evenly. Cover with foil and bake for about 30-40 minutes. Remove the foil. Test the potatoes for doneness and bake for an additional 10 minutes uncovered so the cheese and potatoes brown a bit. Remove from the oven. Let it cool significantly. Sprinkle a few drops of white truffle oil (do not overdo this or leave it out altogether if you prefer).

Note: The amount of cream is approximate and you may need to add more or not use as much. Certainly, one may substitute the cream with milk.

Hari's Recipes