{"id":441,"date":"2019-05-04T00:19:56","date_gmt":"2019-05-04T00:19:56","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=441"},"modified":"2019-05-04T00:19:56","modified_gmt":"2019-05-04T00:19:56","slug":"fitting-vegetable-gratin-for-mediocre-fowl-dinner","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2019\/05\/04\/fitting-vegetable-gratin-for-mediocre-fowl-dinner\/","title":{"rendered":"Fitting vegetable gratin for mediocre fowl dinner"},"content":{"rendered":"<p>My sweetie and I had what we thought would be a fun idea when we were ordering meats earlier this year. We should try all these random non-chicken birds available from our favorite <a href=\"https:\/\/www.dartagnan.com\/\">sustainable meat supplier<\/a>, we thought. How bad could they be, we thought.<\/p>\n<p>Well, I am here to tell you that there\u2019s a reason we as meat-eaters dine on chicken more often than wild game birds. There\u2019s the buck shot for one, and the feathering, but mostly it\u2019s the strong and not altogether pleasant taste.<\/p>\n<p>We made it through the birds, but in the future, I\u2019m probably not going to eat too much partridge, wood pigeon, or pheasant. Unless the apocalypse comes sooner than I hope.<\/p>\n<p>But to go along with these fowl, I thought I\u2019d make a nice vegetable gratin to go with our meat-heavy dinner.<\/p>\n<figure id=\"attachment_444\" aria-describedby=\"caption-attachment-444\" style=\"width: 244px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" class=\"size-medium wp-image-444\" src=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/05\/20190503_185440-244x300.jpg\" alt=\"\" width=\"244\" height=\"300\" srcset=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/05\/20190503_185440-244x300.jpg 244w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/05\/20190503_185440-768x946.jpg 768w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/05\/20190503_185440-831x1024.jpg 831w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/05\/20190503_185440.jpg 1559w\" sizes=\"(max-width: 244px) 100vw, 244px\" \/><figcaption id=\"caption-attachment-444\" class=\"wp-caption-text\">Vegetable gratin ingredients.<\/figcaption><\/figure>\n<p>While the preparation went more smoothly than for the birds, the end result was a similar level of <a href=\"https:\/\/www.urbandictionary.com\/define.php?term=Meh\">meh<\/a>. It was easy but at the cost of being pretty bland.<\/p>\n<p>It was less offensive than the birds to my taste buds but it also made a lot more and we\u2019re still slowly going through the leftovers. I much prefer the <a href=\"http:\/\/christiniacrippes.com\/food\/2018\/03\/10\/thank-god-for-a-family-of-foodies\/\">similar vegetable dish<\/a> I made last year on a sheet pan &#8212; marinated artichokes add so much, I guess (probably mostly salt) &#8212; than this Dutch oven gratin.<\/p>\n<figure id=\"attachment_439\" aria-describedby=\"caption-attachment-439\" style=\"width: 280px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" class=\"size-medium wp-image-439\" src=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/05\/20190503_1856464046535050682018844-280x300.jpg\" alt=\"\" width=\"280\" height=\"300\" srcset=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/05\/20190503_1856464046535050682018844-280x300.jpg 280w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/05\/20190503_1856464046535050682018844-768x822.jpg 768w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2019\/05\/20190503_1856464046535050682018844-957x1024.jpg 957w\" sizes=\"(max-width: 280px) 100vw, 280px\" \/><figcaption id=\"caption-attachment-439\" class=\"wp-caption-text\">It looks pretty good, but it&#8217;s just not bad.<\/figcaption><\/figure>\n<p>If you\u2019re looking for a plain dish, or have ideas of sprucing up my adaptation of a <a href=\"https:\/\/www.thekitchn.com\/\">The Kitchn<\/a> recipe, here\u2019s what I did:<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>2 small fennel bulbs, sliced*<\/li>\n<li>3 medium leeks, halved and thinly sliced<\/li>\n<li>\u00be to 1 lb. potatoes, sliced*<\/li>\n<li>1 medium onion, thinly sliced*<\/li>\n<li>1 bunch of asparagus, cut into \u00bd inch pieces<\/li>\n<li>4 cloves garlic, minced (I used the jar stuff, and didn\u2019t measure)<\/li>\n<li>1 \u00bd c. sour cream<\/li>\n<li>1 \u00bd c. Parmesan<\/li>\n<li>\u00bd t. ground nutmeg<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li><strong>*Note:<\/strong> A mandoline is recommended for slicing these vegetables, so they can be evenly thin. I used \u215b inch.<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Heat an oven to 400 degrees.<\/p>\n<p>Add all the sliced vegetables to a large Dutch oven. Add in the sour cream, Parmesan, nutmeg, and salt and pepper, and stir well to lightly coat the vegetables with the cream mixture.<\/p>\n<p>Bake, covered, for 45 minutes. Carefully remove the lid\/cover, and bake for another 15 minutes uncovered so the top can brown. Cool for about 10 minutes, and (try to) enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My sweetie and I had what we thought would be a fun idea when we were ordering meats earlier this year. We should try all these random non-chicken birds available from our favorite sustainable meat supplier, we thought. How bad could they be, we thought. Well, I am here to tell you that there\u2019s a &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/christiniacrippes.com\/food\/2019\/05\/04\/fitting-vegetable-gratin-for-mediocre-fowl-dinner\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Fitting vegetable gratin for mediocre fowl dinner&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,11,17],"tags":[78,52,294,295,28,56,51],"_links":{"self":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/441"}],"collection":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/comments?post=441"}],"version-history":[{"count":4,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/441\/revisions"}],"predecessor-version":[{"id":446,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/441\/revisions\/446"}],"wp:attachment":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/media?parent=441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/categories?post=441"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/tags?post=441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}