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Bruce Aidells Part II: Escarole and White Bean Gratin

Tuesday, 20. November 2012 5:25

A cheesy crust of bread crumbs hides a filling of creamy white beans and kale.

When I was little, my two older brothers and I could spend hours whiling the afternoon away with a bedspread, a flashlight and my Mom’s folding board that she used to cut fabric on for the clothes she sewed for us.

With those three things, we could let our imaginations soar.

We’d unfold the board across the space between the twin beds in my brothers’ room. Then, we’d drape the bedspread on top, leaving the edge to hang over the board. And with that, we’d created a prehistoric cave, a tent for camping or any manner of secret hideaway even if it was actually in plain view.

We’d take turns crawling into the space created between the two beds and the board that lay atop them. We’d use the flashlight to send secret coded messages or to just light up the small space, pretending it was night time underneath a starry sky.

A lot of goodness in one spoonful.

It’s funny how that make-shift cocoon made us feel so safe and cared for. But then again, when you have a toasty warm cover blanketing anything, you can’t help but feel comforted.

Maybe that’s why almost every winter holiday, I love serving some sort of gratin dish on my dinner table like this one.

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Category:General, Recipes (Savory) | Comments (6) | Autor: