Hooks for Cooks™

mini tomatoesAs many of you know, I am an avid food processor user. I have an array of Cuisinart food processors in a variety of sizes and models.

Now that my garden is bursting at the seams with tomatoes, potatoes, squash and herbs, I’ve committed myself to using my homegrown veggies
in a variety of quick and easy au gratin dishes.

I like the au gratin approach because I can
assemble the dish ahead and bake it in the oven while I do other things. Also, au gratins are forgiving and flexible. And when made in the food processor, they are a QUICK AND EASY way to use up a garden surplus!

With my machine prominently positioned on the counter and plugged in ready for action, I gather a motley collection of veggies. Truth be told, I never exactly know what will go into my au gratin, I simply analyze and go for it, intuitively and fearlessly. Last week, I had a couple nice zucchinis, some golf ball size tomatoes, lots of basil and a good hunk of Parmesan in the fridge.

So, I positioned a slicing disc in the food processor and fed one zucchini, which had been halved lengthwise into the feed tube. I was careful to use gentle pressure and this resulted in a gorgeous pile of perfect slices. I then left the zucchini right in the work bowl and started to feed some small round tomatoes into the tube. Again, I used gentle pressure so as not to squish the juicy homegrown tomatoes. I took the slices and spread them carefully into my favorite round enameled cast iron baking dish.

I then removed the slicing disc and put the steel blade in the food processor. I turned the machine on and fed few peeled garlic cloves through the feed tube. I then added some whole basil leaves and a good glug of extra virgin olive oil. This herby mixture was drizzled over the veggies.

Then I needed to concoct a cheesy topping that would get crispy when baked…so I added about two or three ounces of parmesan to the food processor, which by the way I didn’t bother to wash out. I then added a small handful of panko (extra dry Japanese bread crumbs) and a tablespoon or two of butter. I whizzed this and sprinkled it on top of the au gratin.

I covered with foil and baked at 350 for about 40 minutes. At the end, I removed the foil and let the au gratin get crispy on top. The food processor work bowl and lid went into the dishwasher

My Fearless Food Processor Gratin was simple, economical, and delicious. And, it offered a powerful hit of fiber filled homegrown veggies.

2 Responses to “My Fearless Food Processor Gratins”

  1. sandra742

    Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

  2. admin

    Thank you for your positive feedback and please be sure to visit Hooks for Cooks often!

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