Spinach and Roast Red Pepper Gratin

Instead of the kitchen zen post I was planning, which is not quite done yet I've decided an easy recipe for a gratin was in order....It's summer you know and crustless quiche is always nice served cold or hot. This gratin is best served with cold salads, such as a beetroot and parsley salad, a cold cucumber and perhaps a mixed baby greens with toasted almonds and dried cranberries.

SPINACH AND ROASTED RED PEPPER GRATIN
4 10-ounce bags fresh spinach leaves
3 red bell peppers
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
1 large shallot, chopped (about 1/4 cup)
3 garlic cloves, minced
1 cup whipping cream
4 large eggs
1 cup part-skim ricotta cheese
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.

Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

Makes 8 servings.

** something I noticed about this gratin is that it needs to cook for more like 60 minutes.


Vinaigrette for mixed salad:
Balsamic Vinegar
Olive Oil
2 garlic cloves, minced
1 tsp of Dijon mustard
2 tsp lemon juice
Pinch of Ground Pepper
Pinch of Paprika

Makes around 1 cup
Vinegar and Oil measure by eye. Shake or vigorously stir ingredients.

This is my personal Vinaigrette recipe and since I love garlic....I put 2-3 cloves.

Salutations

You can't go wrong with food; a simple but true statement. Everyday your body needs to be nourished with vitamins and minerals, proteins and carbohydrates....this routine for most is just that, the exchange of nutrients from food to stomach. Yet for some of us, this exchange is a transaction between mind and body.

There are six senses in which we appreciate food: taste, smell, hearing, sight, touch and finally the genesiac sense, which can be coined as attraction. These six senses are directly related to the mind and have a significant role in our enjoyment of a meal.


Tomorrow: Kitchen Zen