Fresh Cranberry Pie with Pecan Crumble

November 26, 2015 by Laura Messersmith in Cooking

Cranberry pie. Is there a more perfect distillation of the Thanksgiving spirit than an entire pie packed with bright, tangy fruits who wait all year for this one Thursday in late November? It’s their time to shine - like the cranberry’s 21st birthday, New Year’s Eve, and Christmas all wrapped up in one extravaganza of eating. That’s what we have here, my friends. A pie that is aaaaalll about the cranberry, no shame in that game.

But first, let’s talk about perfection in an imperfect world. Wait a minute!? You thought this was a post about pie! Well it is in a way, because I almost didn’t post this pie. I had #piecrustissues, even after nearly 11 months of practicing, and I was dissapointed and more than a little frustrated not to be presenting a glorious specimen of pie craft worthy of a Martha Stewart dessert table. Unfortunately, somewhere during the blind-baking stage the edges puffed out and inflated all the carefully crimped and pressed edges beyond recognition. I blame an under-weighted pie and perhaps a slightly too cool oven. Either way, it’s pretty annoying to discover that several hours of preparation have yielded an underwhelming result.

I filled it with the ruby red cranberries anyway, dutifully pulsed the brown sugar-butter mixture into streusel and figured I’d just try again another time and skip a post for the week. Then as I thought about it, I realized that homemade pie, regardless of how wonky, is still something to be thankful for and appreciated! Even if it didn’t turn out as planned; my cranberry pie is still fruit and sugar and buttery crust – it’s what’s on the inside that counts and the effort it took to try in the first place.

So, here we are friends – thankful that there is pie in the world, but most importantly that there are family and friends to share it with. I hope that’s the case whereever you are too. Happy Thanksgiving!

For the similarly pie-challenged, may I offer this piece: "I Made Pie with Saveur's Food Editor and Here's What I Learned" by Marian Bull? If nothing else it’s very Zen and may help you and your dough relax.

Fresh Cranberry Pie with Pecan Crumble (yield: one 9-inch, standard pie)

Crust Ingredients:
1 1/4 cups (155 grams) all purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
1 egg (for egg wash)

Filling Ingredients:
5 cups (24 ounces) fresh or frozen cranberries
1 cup granulated sugar, plus 1 to 2 more tablespoons, if desired, to taste
3 teaspoons orange zest
2-3 tablespoons fresh orange juice
Pinch of salt
1 tablespoon cornstarch

Crumble Ingredients:
2/3 cup rolled oats or 1/2 cup oat flour
1/2 cup all purpose flour
1/3 cup granulated sugar
1/3 cup light or dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse or sea salt
3/4 cup pecans, preferably toasted
6 tablespoons unsalted butter, melted and cooled

Serving Ingredients:
Powdered sugar, whipped cream, or vanilla ice cream

Crust Instructions:
In a large bowl, whisk together the flour and salt to combine.

Add the diced butter, tossing the cubes in the flour to coat. Cut the butter into the flour until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust).

Make a well in the center, and add the water a few tablespoons at a time and mix with a rubber spatula just until the dough comes together.

Form the dough into a flat disk, wrap in plastic and chill well before rolling, forming, and baking.

When the dough is chilled and rested, roll out to about 10” round. Carefully ease the pie crust into a 9-inch standard (not deep dish) pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Trim edge to fit and prick the bottom of the crust with a fork, then place a piece of parchment paper over the pie crust. Cover the parchment with pie weight, dried beans, or uncooked rice making sure the weights extend up the sides.

Bake at 425 degrees F for 10-12 minutes until just lightly golden brown. Check the bottom through the glass.

Remove the pie weights and parchment and allow to cool while you prepare the filling.

Reduce the oven to 400 degrees F.

Filling Instructions:
Place all of the ingredients in a medium sauce pan over medium heat. Cook for 5-7 minutes until some of the cranberries have begun to break down and release some of their juices. Continue to cook for 5 more minutes, stirring occassionally until the filling is loose and just pourable. Set aside off the heat and allow the filling to cool for 5 to 10 minutes while you make the crumble topping.

Crumble Instructions:
Place the whole oats in the bowl of a large food processor and grind them to a powder.

Next, add the toasted pecans and pulse until the mixture is a coarse meal. Add the remaining ingredients except the butter, pulsing a few times to loosely combine.

Pour the melted butter through the feed tube, pulsing until crumbles form.

Assemble, Bake, Serve:
Brush the par-baked pie crust with egg wash, then fill with the cranberry mixture. Sprinkle the streusel topping over cranberry filling in large crumbles.

Bake the pie for 45 to 50 minutes at 400 degrees F, until the berry juices are bubbling enough that they seep into the crumb topping.

If pie begins to brown too quickly, cover top with a piece of foil for remaining baking time. Transfer to a wire rack to cool.

Serve warm or at room temperature with a sprinkling of powdered sugar, whipped cream, or vanilla ice cream.

Rewritten and slightly adapted from Deb Perelman’s Cranberry Pie with Thick Pecan Crumble via Smitten Kitchen.

Small Kitchen Friendly?
Yes, assuming you have a food processor or the patience to mince pecans. For the crust I used a large mixing bowl, pastry cutter, rubber spatula, a kitchen scale, liquid measuring cup, rolling pin, and chef’s knife. For the filling I used a medium sauce pan, microplane zester, rubber spatula, and measuring cups. To make the streusel I needed a large food processor and measuring cups.

The Verdict:
TBD pending Thanksgiving dinner. I’ll report back!

Lemon Ginger Molasses Cupcakes

November 23, 2015 by Laura Messersmith in Cooking with the Contessa

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “A Barefoot Thanksgiving”

The Set-up: Ina and Bobby Flay are testing recipes for the Thanksgiving dinner they’re co-hosting.

Ina’s Contributions to the Menu: Herb and Apple Bread Pudding, Sautéed Shredded Brussels Sprouts, Make Ahead Cranberry Sauce, Orange Honey Glazed Carrots, Lemon Ginger Molasses Cake

Bobby’s Contributions to the Menu: Smoked Whole Turkey, Eleven Layer Potato Gratin, Heartland Chopped Salad, Fall Sangria

0:53 – On a very special episode of Barefoot Contessa, Ina welcomes her neighbor, Bobby Flay, to the barn for a trial run of their Thanksgiving menu

1:10 – The theme of their dinner is centered on two rules – 1. traditional Thanksgiving dishes with the “volume turned up” and 2. The dishes are recipes that can be made ahead.

2:23 – We’re starting with Smoked Whole Turkey, which Bobby is preparing in a Big Green Egg smoker over hardwood charcoal and wet pecan wood chips. I assume he hauled that over to Ina’s place?

3:34 – We’re going back inside, and back in time to see Ina assemble the Herb and Apple Bread Pudding, which is based on a stuffing recipe transformed into a casserole. The seasonings start with sautéed pancetta, the traditional onions and celery, and large cubes of granny smith apple.

4:15 – Ina occasionally deglazes with sherry, which I’ve never tasted but Agatha Christie characters are constantly having a glass to steel their nerves. I wonder what the flavor is like?

5:41 – The toasted bread, savory custard and sautéed vegetables all go in a baking dish to sit together in the refrigerator overnight, then Ina bakes the stuffing before dinner. If you’re a fan of moister stuffing, but don’t like stuffing the bird this would be a way to have your cake and eat it too.

6:02 – Outside to Bobby who is brushing the turkey with oil, then sprinkling with kosher salt and pepper before putting the entire roasting pan and turkey into the smoker.

7:30 – He doesn’t say how many pounds the turkey is, but I’d guess somewhere in the 13-15 range.

8:46 – Bobby comes inside for the taste test of Ina’s Herb and Apple Bread Pudding shockingly, it passes muster and will make the cut. Whew!

12:20 – Ina and Bobby are simpatico when it comes to entertaining – no first course at Thanksgiving, and dinner is served buffet style. Apparently Ina hates have a table with a bunch of bowls scattered all over it. Who knew?

13:38 – Next up, Heartland Chopped Salad, which has kale, baby spinach, pears, re-hydrated cranberries, and wild rice. Bobby’s Pro Tip #1: Slightly over-cook the rice so that it puffs up and absorbs more of the dressing.

14:09 – So there is one thing Ina and Bobby disagree on: measuring. She measures everything, he eyeballs the ingredients in the dressing. But, lo and behold it turns out perfectly balanced!

15:31 – Now time to assemble all the components, and we get Bobby’s Pro Tip #2: to avoid over dressing the salad, drizzle a small amount of vinaigrette along the sides of the bowl. Then use tongs to toss the salad and push it into the dressing picking up a little at a time.

16:12 – Busted! Bobby almost forgot to add the wild rice, but Ina reminds him in the most adorable way “Is there rice in the salad?”

17:25 – Taste-test time! Ina says she doesn’t usually think to put a salad on the Thanksgiving buffet, but after one bite she’s moved on from testing into just plain eating. Nailed it!

22:40 – On to dessert and Ina has decided that pie is passé, so she’s serving Lemon Ginger Molasses Cake.

23:54 – This seems like a fairly simple cake, cream the butter and sugar, then add the flavorings, followed by the dry ingredients alternated with some milk.

24:13 – Ina’s reasoning for skipping pie seems to be more related to their soggy-bottom factor, as a result she’s pro-crisps/crumbles, or this cake which improves with time.

25:38 – Out to Bobby who is preparing to baste the turkey with chicken stock, apple cider vinegar, and honey. I have conflicting feelings on basting – doesn’t that make it difficult to get crispy skin?

26:49 – Time to frost the cake and Bobby is getting a little lesson in whipped cream making. This one is stabilized with some crème fraîche which he doesn’t bother to measure. Natch.

27:41 – These two are totally in synch – same whipped cream (soft, but holds it’s shape if you’re curious) and garnishing preferences.

28:52 – Taste testing time where Bobby reveals that he pretty much only runs so that he can eat (Amen.) and then fends Ina off from having any more of his piece of cake (so hard to share!)

32:07 – Buckle-up kids, this is a double episode and now we’re on to part two. Next up: Eleven Layer Potato Gratin. Bobby admits, that much like his measuring the “eleven layers” are more a guideline/clever name

33:16 – Ina is on to Bobby’s game – thinly sliced potatoes (russet) alternated with a drizzle of heavy cream and a sprinkling of salt and pepper until it reaches the top of the baking dish – “this isn’t even cooking!”

34:24 – Essential: season every layer. The gratin is finished with caramelized shallots and crispy sage, but I would have liked to see some of those shallots in the layers.

35:33 – This would be a great addition to the menu, something that can be made ahead, is super simple, and requires almost zero fussing over. Don’t we all need a dish or two like that?

36:41 – Now Ina’s showing us how she makes Orange Honey Glazed Carrots in advance with no one the wiser. Tricky! The secret seems to be cooking them until they’re just al dente and then reheating them in a little olive oil on the stove top.

37:51 – Bobby’s basting the turkey again and he seems to be just as star struck as I would be. He can hardly believe he’s smoking a turkey in Ina’s back yard!

38:12 – Taste testing again (how many is this...?) and we get Ina’s Pro Tip #1: when re-heating, make sure to rehydrate (the olive oil) and check for seasoning, even though you seasoned during the cooking process.

42:18 – Onward and upward to the Sautéed Shredded Brussels Sprouts. Ina says she’ll shred the sprouts in advance using a food processor and then refrigerate them in a plastic bag until Thanksgiving day.

43:06 – Ina is intentionally making the Brussels sprouts on the stove top because “there’s so much going on in the oven…even if you’re smoking a turkey.” Yes! Such a great point and all the more reason to consider diversifying the cooking methods. This definitely counts as Pro Tip #2)

44:47 – The “supermodel of turkeys” appears to be done, but Bobby is going to check it in two places with a thermometer to be sure: Breast (155 degrees F) and Thigh (160 degrees.)

45:24 – Okay, I’ll say it. Bobby and Ina are really sweet together – so complimentary and respectful of each other’s styles! Such a love-fest there, no wonder they’re doing Thanksgiving together.

46:13 – Taste test complete and the Sautéed Shredded Brussels Sprouts are allowed to be on the buffet. Now for the finishing touches on the Eleven Layer Potato Gratin with fried sage and the sautéed shallots.

47:59 – Pro Tip #3: Sage (and fresh oregano) are really strong herbs, so use them sparingly to prevent overpowering the dish.

48:21 – Carving time!!! Step 1: Separate the legs and thighs from the body. Step 2: Divide the thigh from the drumstick. Step 3: Take the entire breast off and then slice across so that each piece has a bit of skin.

49:04 – Fun Fact: Ina’s dad was a surgeon and was a champion turkey carver.

54:36 – Ina and Bobby are continuing their test-run Thanksgiving and it turns out that Ina has even tested the table setting. #prepared #formerGirlScout (?)

55:15 – She’s using a round table with a white table cloth, burlap overlay, white plates, and a floral centerpiece in a hollowed out pumpkin. Bobby seems relieved that she took that job on.

56:29 – And, because Ina is awesome she has also made Make Ahead Cranberry Sauce with fresh cranberries. She and Bobby do a little ribbing over those who prefer the jellied kind, but there’s a reason it’s a classic!

57:48 – Cocktail hour is next with Bobby’s Fall Sangria involving a cinnamon simple syrup, fresh pomegranate, apples, oranges, pears. The best part: it improves with time, so making it ahead benefits the final product. Winning!

58:32 – Now to boozy part as they “layer the liquor” with a red table wine, pear brandy, apple brandy (aka Calvados), and then regular apple cider.

59:50 – Taste test time with a batch Bobby made a few days ago and since they’re done testing now it’s full glasses and cheers to the “best thanksgiving ever!”

Final Thoughts:
Ina and Bobby are so right about cooking in advance – isn’t it nice to have a lot of the heavy lifting out of the way so you can enjoy your guests?

Yes and amen to spreading the work across the stove top and the oven – how else could everything be hot at the same time?

Oh, to be a fly on the wall after that second glass of Fall Sangria… Hope Bobby has a DD for the ride home!

Lessons Learned:
I don’t make many cakes or large desserts in general, mainly because with only two people to eat them we either have waaaay too much of a good thing, or they go stale on the counter. At least with cake I can usually re-portion into cupcakes, suitable for sharing. I decided to make the Lemon Ginger Molasses Cake in cupcake version, here’s what I learned along the way.

Recipe Notes – I’ve come to appreciate a well-written recipe that anticipates the pitfalls and concerns of the home cook. Ina, of course, knows to warn you that the cake mixture might appear curdled, and in so saying reassures you that all will be well.

Cupcake Portioning – I used a cookie scoop to help me roughly measure the amount of batter per space in the muffin tin. If you’d like to avoid a literal muffin top, then fill with batter about 2/3 full – for me that was 2.5 scoops. If you don’t mind a little spill over the edge of the muffin liner, then 3/4 full or 3 scoops will work.

Cupcake Baking – Since this recipe was originally written for a whole cake, I had to guesstimate the cooking time for cupcakes. The 3/4 filled cupcakes needed 25-27 minutes to spring back in the center; the 2/3 full cupcakes only needed 22-24 minutes. When fully baked, the texture is quite fluffy and almost spongy in texture.

Frosting – Again, a little adaptation was needed here because I needed to frost them the day before but whipped cream isn’t something that can be made more than 24 hrs in advance. I went with a make-shift butter cream instead following the spirit, if not the letter of Ina’s recipe. My version is below if you want to try it for yourself. One of these days I’ll get a piping bag and learn how to frost, for now you’re stuck with my “old fashioned” look.

Make-Shift Whipped (Butter) Cream Frosting (yield: scant 2 cups, enough for 12 cupcakes)

Ingredients:
8 tablespoons room temperature butter
2 cups confectioner’s sugar
1/4 cup heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon pure vanilla extract

Instructions:
Place the softened butter in a large mixing bowl and sift the confectioner’s sugar over the top to remove any lumps and add in the kosher salt. Beat together on low speed with an electric hand mixer until mostly combined.

Pour in the vanilla extract and then add the heavy cream a tablespoon at a time until the mixture is smooth and very thick, but still spreadable. The frosting should be fluff and hold it’s shape when spread with an offset spatula.

Frost fully cooled cupcakes. Frosting will stiffen and set up slightly, but remain soft underneath.

Small Kitchen Friendly?
Yes. For the cake I used a large mixing bowl, electric hand mixer, two muffin tins, dry and liquid measuring cups, small cutting board, mesh sieve, chef’s knife and a rubber spatula. A small cookie scoop helped with portioning, but isn’t essential. For the frosting I washed and re-used the mixing bowl, hand mixer, measuring cups and sieve, chef’s knife and small cutting board adding in a small off-set spatula. Muffin liners will help make sure the cupcakes come out of the tins.

The Verdict:
I’m a chocolate lover, so while cake of any kind is tempting I’d usually put something spiced or god forbid, carrot cake, at the bottom of the list. That is until I tasted Lemon Ginger Molasses Cake. Ina has really out done herself with this one – it’s deep and dark with gingery spice, the sweetness tamed with just a hint of lemon and the bitterness of molasses. It was seriously hard not to help myself to seconds. This would be perfect for a holiday party or wintery celebration. Outstanding.

Reading Material: Pre-Thanksgiving Edition

November 20, 2015 by Laura Messersmith in Reading Material

Maddie pup in Central Park, New York, NY | Image: Laura Messersmith — **Maddie pup in Central Park, New York, NY** | Image: *Laura Messersmith*

Thanksgiving is everything that’s best about the holidays – there’s a great dinner, no shopping stress, and plenty of time to nap in front of the fire in between movies and board games. One of my all time favorite memories is of Thanksgiving a few years ago when everyone was home at the same time – a rare occurrence now that my siblings and I are married and/or scattered across the country. There was a giant snowstorm prompting a cabin fever initiated sledding party on the giant hill behind the house, which naturally lead to hot chocolate spiked with ancient booze of unknown provenance from the liquor cabinet. Sabra crème de cacao, even if it’s from a dusty bottle, tastes amazing in homemade cocoa.

The one drawback is city traffic insanity – nothing like sitting at a standstill on the West Side Highway to put a damper on the spirit. So, Mike, Maddie, and I will make the great migration “over the river and through the woods” Tuesday night. Cross your fingers that we make good time! I’m on point to help with dinner and after the wonderful Friendsgiving we attended last weekend I’m thinking very seriously of re-creating the menu. The only thing I’m leaving out from the traditional spread is green bean casserole. It might draw some flak from Mike’s direction but I’m hoping with the Winter Greens Gratin on the table he won’t notice….

Whether you’re a host or a guest, I’ve collected some Thanksgiving-appropriate reading material to help you prepare for your own festivities. Happy Thanksgiving!

Reading Material:
I can only imagine the sorrow of the people who lost loved ones or were touched by the terrorist events in Paris last weekend, so it’s heartening to see Parisians fighting back by holding tight to their cultural touchstones. #tousaubistro (via Eater)

If Thanksgiving had a fairy godmother it would clearly be Ina Garten arriving in a swirl of kosher salt and fresh herbs. Hamptons Magazine has the inside scoop on how she prepares. Or you could watch her Food Network special with Bobby Flay…not that I’ve had it on repeat or anything.

Most of us will be grocery shopping this weekend for the great cooking marathon that is Thanksgiving. Food52 has some advice for surviving what is sure to be a hectic day at the store without forgetting a key ingredient.

We’ve all been there: Thanksgiving morning dawns and the bird is still solid as a rock. What to do!? The Kitchn has some wisdom on how to handle frozen turkeys.

Are you spending time with family over the holidays? Probably a good moment to brush up on back issues of Dad Magazine so you’re prepared for the dinner table conversation. Applicable to uncles and fathers-in-law. (via The Toast)

A brief pause during this most American of holidays for another piece from Eater on the Great British Bake Off. I am seriously Jonesing for more GBBO and it is killing me that PBS only has 1.5 seasons. Cruel!

Winter Greens Gratin

November 19, 2015 by Laura Messersmith in Cooking

It’s easy in the frenzy of holiday preparations to get caught up in more, more, more – more butter, more options on the sideboard, more going crazy trying to make everything perfect. I’ve been trying to resist being caught in that trap this year and focus instead on less. Not less care, just redirecting my effort into singular dishes that make a meal feel special. If it can be made ahead leaving more time on Thanksgiving Day for watching parades, playing board games and hanging with my family; even better.

This Winter Greens Gratin fills the bill on all accounts, but I won’t lie – it does take a voluminous amount of fresh kale and mustard greens, like possibly all the kale in Brooklyn. It’s a little intimidating at first, but slowly the mountain is tamed down to a manageable amount and then stirred together with cream steeped with garlic and thyme. Thankfully (intentional pun alert!) ninety percent of the prep can be done a day or two ahead and then layered in a baking dish to find it’s way into the oven at the appropriate moment. Mischief managed.

Winter Greens Gratin (serves 8-10)

Ingredients:
3 pounds (2 large bunches) lacinato kale
2 1/2 pounds (2 medium bunches) mustard greens
Kosher salt
1/4 cup extra-virgin olive oil
3 cups coarse fresh breadcrumbs
1/2 cup finely grated Parmesan
1 cup coarsely grated Gruyère
2 teaspoons fresh thyme leaves, divided, plus 7 sprigs thyme
1 cup (2 large) thickly sliced shallots
1 tablespoon unsalted butter plus more for dish
2 cups half and half
7 garlic cloves, smashed
1/8 teaspoon freshly ground nutmeg
Freshly ground black pepper

Instructions:
Bring a large pot of lightly salted water to a boil. Fill a large bowl with cold water and ice cubes.

Wash the kale and mustard greens carefully to remove any sand. Strip the leaves from the stalks and roughly chop in large pieces keeping the two types of greens separate.

Working in batches, drop 3-4 generous handfuls of the chopped kale into the boiling water. Use tongs to stir the leaves and cook for about 3 minutes. Transfer the kale with the tongs into the bowl of ice water and let cool for 1 minute. Remove the leaves from the ice water with your hands and squeeze as much water as possible from the leaves. Set aside on a cutting board, and repeat the process until all the kale is cooked.

Repeat the same process with all the mustard greens, cooking in the boiling water for 2 minutes per batch. Coarsely chop all the greens; you should have 6 cups tightly packed leaves. Discard the ice water and combine the kale and mustard greens in the bowl by loosening with your fingers. Set aside, or refrigerate in a food storage container.

Next prep the bread crumbs and cheeses in a mini food processor. Heat oil in a deep, 12 inch skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden and crispy, 8-10 minutes. Transfer to a large bowl allow to cool for a few minutes, then stir in Parmesan and 1 teaspoon thyme leaves. Set aside, or store in an airtight food storage container at room temperature.

***Greens and breadcrumbs can be made up to 2 days ahead.

To prepare the sauce, wipe out the skillet and melt 1 tablespoon butter over medium-high heat. Add shallots and cook, stirring often, until slightly softened and lightly golden, about 5 minutes. Transfer shallots to the bowl with greens.

Add half and half, garlic cloves, and thyme sprigs to same skillet; bring to a simmer. Cook until mixture is thickened and reduced to 1 1/2 cups, about 10-12 minutes. Discard thyme sprigs and garlic cloves; stir in nutmeg. Season the mixture with kosher salt and ground black pepper to taste.

Pour the sauce over greens in bowl and toss with a fork to evenly coat the greens and shallots in the cream.

Lightly butter a 3 quart baking dish and spread the greens mixture into the dish. Sprinkle with the grated Gruyère, then top with the toasted breadcrumbs. Cover the dish with foil.

***Gratin can be assembled 1 day ahead and stored in the refrigerator.

Preheat oven to 400 degrees F. Bake until filling is hot, about 25 minutes. Remove the foil and bake an additional 10-20 minutes until cheese is melted, edges are bubbling, and breadcrumbs are golden brown. Garnish with the remaining 1 teaspoon fresh thyme leaves.

Lightly adapted and re-written from Bon Appétit’s Winter Greens Gratin.

Small Kitchen Friendly?
A challenge to your small kitchen cooking skills, but doable if you clear the decks before starting. I used a large sauce pan, a deep sauté pan, a mini-food processor, two large bowls, a medium baking dish, and a large cutting board. A pair of tongs, measuring spoons, a chef’s knife, microplane grater, a rubber spatula, and foil will round out the kit. Food storage containers will make life easier and save the need for both bowls.

The Verdict:
Winter Greens Gratin blends the best of creamed spinach with the crisp topping and sharp tang of homemade mac and cheese. The proportion of greens to dairy is perfect and as a result the herbaceous flavor of the kale and mustard greens is highlighted, not masked by the garlic-y cream sauce and cheeses. The toasted breadcrumbs add a little crunch and texture. I made this as a contribution to a Friendsgiving dinner last weekend and the emptiness of the baking dish told the tale. No one will have to be reminded to eat their greens with this gratin on the table.