{"id":3651,"date":"2024-03-26T15:47:49","date_gmt":"2024-03-26T14:47:49","guid":{"rendered":"https:\/\/radishthegreat.com\/blog\/?p=3651"},"modified":"2024-03-27T15:49:18","modified_gmt":"2024-03-27T14:49:18","slug":"barlauch-part-ii-cheesy-gratin","status":"publish","type":"post","link":"https:\/\/radishthegreat.com\/blog\/2024\/03\/26\/barlauch-part-ii-cheesy-gratin\/","title":{"rendered":"B\u00e4rlauch Part II: Cheesy Gratin"},"content":{"rendered":"\n

Intro to Bear’s Garlic<\/a>, ICYMI.<\/p>\n\n\n

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Along the River Isar
March 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

This morning, Agrar Heute<\/a> reported on two more B\u00e4rlauch<\/em>-related deaths, an Austrian couple who gathered the wrong plant for their tasty spring soup. After lunch, I went for a walk along the river and saw some plants that I am about 80% certain are the poisonous autumn crocus, but I see some single leaves…

I am cooking with cultivated B\u00e4rlauch<\/em>, purchased at the Saturday open market. This week, I made a Gratin<\/a>.<\/p>\n\n\n

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I am not a food stylist.
March 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Leftover cream from last week’s<\/a> Pilzrahmso\u00dfe<\/em>, a chunk of Gouda, and of course, potatoes. <\/p>\n\n\n\n

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I love cheese.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

And it’s just that simple.<\/p>\n\n\n\n

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We’re ready for our close-up, Ms Radish<\/em>
March 2024<\/em><\/figcaption><\/figure>\n\n\n\n

The trick to a good gratin, I am told, is heating the milk\/cream mixture before pouring them over the sliced potatoes.<\/p>\n\n\n

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Also add nutmeg, salt, and pepper.
March 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

I’m not sure it worked. The finished Gratin<\/em>–and the potatoes were done perfectly–was watery. Obviously I did something wrong–too much milk? wrong potatoes?–but I don’t know what.<\/p>\n\n\n

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Look at that melted Gouda, though. Perfect.
March 2024<\/figcaption><\/figure>\n<\/div>\n\n\n

But the taste–it was brilliant. Very garlic-y. The cheese was perfectly brown and crisp, just the way I like it.

Again, this would make a good vegetarian main dish for your Lenten table, or you could add some ham cubes for a little more ummph. We had cold smoked salmon and green salad as our sides.<\/p>\n\n\n

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Srsly, look at that cheese.
March 2024<\/figcaption><\/figure>\n<\/div>\n\n\n

The season runs through mid-May, so stay tuned!<\/p>\n","protected":false},"excerpt":{"rendered":"

And it’s just that simple.<\/p>\n","protected":false},"author":2,"featured_media":3659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90],"tags":[167,239],"class_list":["post-3651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regional-and-seasonal","tag-cheese","tag-kartoffeln"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t