Boursin and Yogurt Artichoke Gratin

Boursin and Yogurt Artichoke Gratin

by | Le Blog, Recipes and Culinary Nutrition

Boursin and Yogurt Artichoke Gratin

Boursin-yogurt-artichoke-gratin

Boursin and Yogurt Artichoke Gratin

French and American gratins, pronounced “Grawh-tAHn”, range from dense, cheesy and cream-laden to light dishes made simply with a béchamel sauce.This artichoke gratin, satisfyingly filling yet not overly cheesy works well as a dip or topping for a tartine (open-faced sandwich).

The French cheeses used, Boursin and Gruyère, are commonly available in U.S. grocery stores. The unusual gratin ingredient is the Greek yogurt as a complementary creamy element. It also adds a hint of acidity that balances the sweetness of the artichoke hearts.

Yogurt is a source of B-6 and B-12 vitamins, vitamin D, potassium but Greek yogurt offers more protein, a more diverse probiotic profile and is thicker and creamier than most regular yogurt.

Boursin and Yogurt Artichoke Gratin

10-12 servings as an appetizer

Ingredients

  • 4 ounces of low-fat cream cheese, softened
  • 5.2 ounces (150 grams) herbed boursin cheese, softened (see substitutes below)
  • 1 cup low-fat Greek plain yogurt
  • ⅛ teaspoon cayenne (too much cayenne can mute the herb flavors)
  • 4 ounces gruyère (about 1 ⅓  cups shredded), divided (see substitutes below)
  • 2 (14-ounce) cans artichoke hearts, drained

Steps

  1. Preheat oven to 400°F and adjust a rack to the middle position.
  2. Place the cream and boursin cheese in a mixing bowl to let them warm up a bit. Shred the gruyère and add to the bowl.
  3. Drain the artichokes. Squeeze by hand the liquid from the artichokes. Doing this twice works best.
  4. Once the cheeses are soft enough to mix together with a large spoon, add the yogurt, cayenne, 1 cup of the gruyère (the rest is for a topping) and add the artichokes (break these up between your hands as you add them to the bowl).
  5. Mix all ingredients and spread mixture in an 8×8” baking dish or gratin dish. Sprinkle on the remaining gruyère and place in oven. Bake for 15 minutes or until bubbling. Turn on the broiler for 2-3 minutes to create a lovely, cheesy crust. Serve hot or warm (see serving ideas below).

Substitution and taste notes options:

  • Salt: This is not a missing ingredient! There is salt because the ingredients have enough added sodium to enhance flavors and balance the taste profile.
  • Yogurt: Greek yogurt adds tang and a thicker texture than typical yogurt. Often artichoke gratins or dips use lemon juice or zest for a fresh tang, but Greek yogurt does double duty.
  • Boursin: This soft cow-milk French cheese is often made with parsley, chives, white pepper and garlic. Or add these ingredients to a soft-style goat cheese.
  • Gruyère: A cow-milk cheese that melts well with nutty flavors. Can be replaced by other cheeses that melt well like fontina and have mild flavors. Strong flavored-cheese like cheddar overwhelm the artichoke and herb notes.

Love cheese? Here’s a few notes on enjoying cheese & French cheese passion:

  • Top with some Panko or fresh bread crumbs that have been lightly softened with some butter or olive oil for a crunchy bread topping
  • Serve as a dip with crackers, crostini or use as a topping for a sandwich tartine
  • Toss in 3/4 cup of cooked spinach that has been well squeezed to remove any juices but add just a bit more cheese and yogurt to maintain the gratin texture
Boursin-yogurt-artichoke-gratin-on-table
“Tout le gratin sera là!” = “Everybody who’s anybody will be there!”

Laura K Lawless French language expert

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

    It's about Making Food First

    Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    Parsnip Puree Soup and Crisps

    Parsnip Puree Soup and Crisps

    by | Le Blog, Recipes and Culinary Nutrition

    Parsnip Puree Soup and Crisps

    Parsnip puree soup | thetasteworkshop.com

    Parsnip Puree Soup with Crisps

    You’re so sweet, you’re so fine, but a sugar bomb in wintertime. Okay, the song doesn’t go this way but, in winter, cold converts parsnip starches to sugar at high levels and if the parsnips freeze before harvest, they become even sweeter.

    This sweet taste quality can make parsnips particularly popular with kids. However, for some adults, parsnips can taste too sweet unless savory or piquant, spicy ingredients are added. Another option, since parsnips are available year round, is to try them outside of the winter holidays as with this recipe which is using Spring parsnips.

    This pureed soup relies simply on parsnips plus onion and garlic as the aromatic ingredients. Salt balances the sweet and enhances parsnip’s nutty flavor qualities. So feel creative with adding any contrasting or complementary flavors.

    This recipe is also in honor of National Nutrition Month and its compelling theme of “Savor the Flavor of Eating Right”.

    Serves 4-6 (makes 5½-6 cups)

    Ingredients

    • 2 teaspoons extra virgin olive oil
    • 1 medium (7-8 ounces) yellow onion, roughly chopped (about 1 ½ cups)
    • 2 large garlic cloves, minced
    • 4 medium parsnips (about 2¼ pounds), peeled, chopped into ½ to 1-inch sized pieces (to make some crisps, reserve a 3” segment from a middle or end piece of a parsnip)
    • ½ teaspoon fine sea salt or table salt
    • 4 cups water (stock can substitute, but see the tasting notes)

    Optional: Garnishes and spices—serving option notes

    Puree Steps

    1. Over medium heat, warm the oil, then add the onions, garlic and salt. Cook for 3-4 minutes.
    2. Add 4 cups of water to the pot, and while it is heating, peel and chop the parsnips (except leave a segment if making chips) then add to the water. Cook the parsnips at a rapid simmer for about 20 minutes or until the parsnips are butter soft.
    3. Blend directly in the pot with an emulsion blender or blend in a counter-top blender.

     

    Parsnip Crisp Steps

    1. Use a knife or a mandolin to create very thin (less than 1/8 inch) potato chip slices.
    2. To a medium-sized pot, add enough cooking oil (see notes) to have ½” of oil. Heat over medium-high heat until you see the oil begin to ripple (see notes), then add enough slices to nearly cover the surface of the oil, but not so the slices overlap.
    3. These will cook fast, so be close by with a slotted spoon to pull them out as they start to brown and place them on a paper towel to cool.
    • Smoke point temperatures: for frying, select a cooking oil with a high smoke point. Examples include refined (not cold pressed) organic canola oil, grape seed oil or vegetable oil.
    • Smoke point signs: What’s your oil telling you? To avoid having a hot oil smoke, for health and taste reasons, catch the oil just before it smokes. Look for signs on the surface such as ripples, dimpling or waving activities.
    • Stock versus water: Not all soups require vegetable or animal-based stocks. In fact, these can create distracting new flavors for vegetables, particularly ones with delicate flavor profiles. To make this parsnip soup more savory, chicken stock would work. Vegetable stock can also work but some vegetable stocks have too much carrot or other sweet flavors that don’t do parsnips any favors.
    • Serve with a few crispy pan-fried parsnip chips layered on top
    • Sprinkle on some smoked paprika and /or Aleppo chili flakes to balance the sweet notes
    • Drizzle on some flavorful Garlic Walnut Green sauce
    Parsnip puree soup | thetasteworkshop.com

    “For…we can make liquor to sweeten our lips of pumpkins and parsnips and walnut-tree chips.”   American Colonist around 1630, a poem excerpt Ancestors in aprons 

      About Me

      The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
      National Nutrition Month

      National Nutrition Month 2016

      Let’s Connect

      Michele Redmond

      Michele Redmond

      French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

      It's about Making Food First

      Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

      Garlic and Walnut Herb Sauce with Nutritional Yeast

      Garlic and Walnut Herb Sauce with Nutritional Yeast

      by | Le Blog, Recipes and Culinary Nutrition

      Garlic and Walnut Herb Sauce with Nutritional Yeast

      Garlic walnut herb sauce with nutritional yeast

      Garlic and Walnut Herb Sauce with Nutritional Yeast

      This sauce is a creamy pesto-like sauce with parsley, walnuts and extra garlic but instead of cheese or added salt, it uses nutritional yeast.   Some people call this “nooch”, to give it a more affectionate, shorter name. Despite the technical, yet correct, ingredient name or its cutesy nickname, nutritional yeast offers authentic nutrient benefits and culinary options as a cheese substitute, low-sodium ingredient and thickener.   I don’t typically use products to substitute for authentic or “real food” ingredients, but I make an exception periodically with nutritional yeast. In addition to its great amino acid and fiber profile, has surprising savory, umami notes when cheese isn’t an option (see the tasting section below).

      Garlic and Walnut Herb Sauce with Nutritional Yeast

       Makes 1 cup

      Ingredients

      • 5-6 garlic cloves, peeled and the hard stem base is removed
      • ⅔ cup unsalted walnut pieces
      • 1½ cup tightly packed fresh parsley ( 1½-2 ounces w/ stems)
      • ½ cup tightly packed fresh basil (a bit over ½ ounce w/ stems)
      • ¼ cup nutritional yeast (picture posted below)
      • ¾ cup extra-virgin olive oil (plus 2 tablespoons if a more liquid sauce is desired)
      • 1½ tablespoons fresh lemon juice
      • ¼ teaspoon salt

      Optional: ⅛ teaspoon cayenne (resist the temptation to add a lot more cayenne since it will mute the herb and nutty flavors)

      Prep Steps:

      1. Add the garlic and walnuts to a blender and pulse a few times for a course mixture.
      2. Rinse and dry the herbs. Destem the herbs, but some of the thinner parsley stems won’t be a problem.
      3. Add the herbs, nutritional yeast, olive oil, lemon juice and salt. Blend until sauce is smooth.
      4. Serve immediately. If storing in the refrigerator for later use, place plastic wrap directly on the exposed surface area to reduce oxidation which will turn the bright green color to a more muted army green color.

      Garlic and Walnut Herb Sauce

      • Nutritional yeast provides the full range of essential amino acids, but most importantly (since it has to taste good!), it offers savory umami attributes due to glutamic acid.
      • In this recipe, the perception of umami is further triggered by the use of walnuts, also high in glutamatic acid.
      • Nutritional yeast adds salty notes to the sauce despite its minor sodium contribution of 5 mg for 3 tablespoons. Three tablespoons of this brand also offers a nice fiber boost at 5 grams.

      I used KAL Brand of Nutritional Yeast Flakes purchased from Whole Foods and available in bulk at some grocery stores. I have no preference for brands; however, there are some taste, texture and quality differences.

      • Serve as a topping for roasted veggies
      • Excellent as a dip for roasted cauliflower florets or raw vegetables
      • Use as a sauce for pasta, rice, salmon, sautéed tofu or poultry
      • Use to garnish tops of creamy soups
      Nutritional yeast spoon

      “A nickel will get you on the subway, but garlic will get you a seat.”

      ~Old New York Proverb

        About Me

        The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
        Michele Redmond

        Michele Redmond

        French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

        It's about Making Food First

        Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

        Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate

        Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate

        by | Le Blog, Recipes and Culinary Nutrition

        Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate

        Typically carrots are oven-roasted to develop caramelized sugars but pan roasting can create some of these flavor compounds in a one-pot dish—less washing and no hot oven! The garnishes add a crunchy almond texture and contrasting sweet-tart pomegranate seeds.

        Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate

        Author: Chef Michele
        Ingredients
        • 1 Tablespoon olive oil or enough to coat the pot
        • 2 pounds of carrots, peeled, cut into 1 inch “cylinders”
        • ½ large yellow onion, cut into 8 wedges
        • ⅛ teaspoon fine sea salt
        • 4.5 cups vegetable broth
        • Big pinch of cayenne
        • 2” piece (2 heaping teaspoons) ginger root, peeled and chopped*
        • 1/3 cup of white or yellow miso or ¼ cup red miso
        • Fresh lemon juice from half a lemon
        • 1-2 tablespoons honey
        • Garnish Ingredients: Toasted almond slices and Pomegranite seeds
        Instructions
        1. Heat oil in a large stock pot on medium-high heat until oil is very hot but not smoking. Add carrots (should hear a sizzle). Every 5 minutes toss carrots to caramelize more areas and prevent burning.
        2. Sauté for about 14 minutes or until carrots have darkened in color. Pull out any small pieces that have burnt and nibble on as a snack (dark flecks are hard to blend out of a pureed soup).
        3. Lower heat to medium-low, sprinkle salt on carrots, add onions stir and cook until onions have softened.
        4. Add the broth, ginger and cayenne and cook 30-45 minutes on a simmer until carrots are tender enough for a knife blade to easily pass through the carrot.
        5. Add lemon juice and miso**. Use an emulsion blender to puree the soup or in a blender, puree in batches.
        6. If soup is too thick, add more broth or water and blend. Taste soup and add more honey and salt if desired.
        7. Serve in bowls and garnish with pomegranate seeds and toasted almond slices.
        8. *chopped into ⅛ inch pieces if the blending device is powerful, otherwise grate the ginger
        9. **miso has better flavor when not heated for long times or at high temperatures.

          About Me

          The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
          Michele Redmond

          Michele Redmond

          French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

          It's about Making Food First

          Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

          Black-eyed pea and Hominy Texas Caviar

          Black-eyed pea and Hominy Texas Caviar

          by | Le Blog, Recipes and Culinary Nutrition

          Black-eyed pea and Hominy Texas Caviar

          Black-eyed Pea and Hominy Texas Caviar

          This recipe highlights how canned beans can make you popular and happier. For happy, you can quickly toss together this dish as an appetizer, side dish or picnic nibble. It’s a popular party pleaser that also offers flavorful fiber and isn’t calorie dense—just nutrient dense. The recipe was inspired by a self-described “good ol’ boy from Texas” who made his version a popular office pot-luck contribution.

          Black-eyed Peas and Hominy Texas Caviar

           

          Ingredients:   

          1 can (4-ounce) diced roasted green chilies, diced 1 can (15-ounce) Black-eyed peas 1 can (15-ounce) Golden Hominy (white can work also) 1 red bell pepper, diced (about 1 ½ cup) 3 garlic cloves, minced ¼ cup apple cider vinegar 2 tablespoons extra virgin olive oil ⅛ teaspoon fine sea salt as needed (depends on the salt level of the canned ingredients)

          Steps: 

          1. Open cans, drain hominy and peas and add to a mixing bowl.
          2. Dice the red pepper and mince the garlic and add to the hominy mixture.
          3. In a separate bowl, whisk together the dressing elements (garlic, vinegar, olive oil and salt). If you plan to store the bean caviar for 1-2 days before serving you can make a classic vinaigrette by adding all the ingredients except the olive oil and whisk it in slowly to make an emulsion that will hold.
          4. Add the dressing to the hominy mixture and gently mix together
          5. Adjust salt seasoning to taste if needed.
          • 4g of fiber—a flavorful addition to the goal of 25-30 grams of fiber per day
          • Can use green peppers also, red offers a nice color contrast to the chilies
          • Golden hominy tends to have fewer calories, fat and sodium than white hominy
          • Serve as a party topping for crackers (try whole wheat, Wasa rye or Bran crisp crackers).
          • For a side dish, can add crumbled feta or parmesan for additional flavor contrasts
          • Can make 1-2 days in advance, but 2 days causes the beans to soften more and have shed their “skin”

          “There are those who adore the black-eyed pea and those who deem it better suited to the provisioning of livestock”

          Courtney Bond

            About Me

            The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
            Michele Redmond

            Michele Redmond

            French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

            It's about Making Food First

            Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

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