WellesleyWeston Magazine

SPRING 2018

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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surrounding the greenhouse. "Chef Todd has made it a mission to put a spotlight on teach- ing how to make the most of all of our local ingredients," explains the Farms' marketing and field manager, Ryan Conroy. The resulting classes could be described as a mash-up of entertainment and education. "People come in groups of friends and cou- ples and make it an outing," says Conway. "Especially our wine and cheese pairings. COD POTATO LEEK GRATIN Courtesy of Eva Sommaripa of Eva's Garden, from her cookbook, Wild Flavors 2 Tbsp butter 3 leeks, chopped 6 garlic cloves, minced 2 lbs. potatoes, scrubbed and thinly sliced 2 ½ cups half-and-half ½ tsp salt 1 ½ lbs. fresh cod or any white-fleshed fish, cut into 2-inch pieces Half a loaf of good hearty bread, sliced thick n Preheat the oven to 400 degrees. n In a large stovetop casserole dish (at least 12 inches in diameter), melt the butter over medium heat. Add the leeks and sauté, stirring until they are soft and slightly browned, about 5 minutes. Add the garlic and cook one minute. Add potatoes and half and half, and season with the salt and freshly cracked pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 5 minutes. n Stir in the fish, then set the casserole in the oven and bake, uncovered, for 25 to 30 minutes, or until the potatoes are tender. n Arrange the bread slices so that they hang half in and half out of wide soup bowls. Spoon the gratin into the bowls, partially on top of the bread. Ladle in the cream that remains at the bottom. Serve immediately. Serves 6 195 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 8

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