Irresistible Fun Food: Serve It ‘Au Gratin’ Style (Lots of Recipe-Sharing)

Gratiner is a French verb. In French cooking, you sprinkle bread crumbs and/or grated cheese on top of whatever is in the dish, and it’s yummy!

Gratiner is a French verb. In English, it means “to brown”. In French cooking, you sprinkle bread crumbs and/or grated cheese on top of whatever is in the dish, stick it in the oven, and brown the top. When you take the dish out of the oven and bring it to the table, you say it’s “au gratin”. If you had omitted that one cooking step, it would not be au gratin.

Can you remember the first time you ever tasted an Au gratin dish? My memory is kind of hazy, but I do believe it was several years back. I was invited out for a Thanksgiving dinner. Before that invitation, I had always enjoyed the Thanksgiving holiday at home. My mom never varied her dishes. In fact, she never made anything, at any time of the year, that was “au gratin”. At the home of my friend, potatoes au gratin were served. It was delicious! From that time to this day, if I hear the words “au gratin”, I will more likely eat a double serving (and take some home for later).

There are so many ways to vary an au gratin dish. Use different kinds of bread crumbs, different types of cheeses, and all kinds of veggies. And seafood like crabmeat au gratin. Or fruit like bananas au gratin. It’s fun! Of course, it’s the type of dish you would probably only eat for a holiday or special occasion.

You’ll appreciate these au gratin recipes. Especially for the holidays.

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Au Gratin Potatoes Recipe

Don't wait for a special occasion to try this Au Gratin Potatoes Recipe! It's perfect served for a simple Sunday supper…

www.savingdessert.com

Slow-Cooker Sweet Potatoes au Gratin

Try a tasty twist on a classic dish with our sweet potatoes au Gratin recipe. Our Slow-Cooker Sweet Potatoes au Gratin…

www.myfoodandfamily.com

Cheesy Caribbean Plantain Gratin - Tasteeful Recipes

Plantain is just a blessing on earth, and this cheesy Caribbean Plantain Gratin is the best. This recipe is for all…

www.tasteefulrecipes.com

Cauliflower Au Gratin Is Our New Go-To Side Dish

Potatoes are out, and cauliflower is in! Jessica Hord is back, and this time she's making our mouths water with a fresh…

www.rightthisminute.com

Easy cheesy baked leeks in Bechamel sauce: the meatless Monday recipe that will make you forget…

Preparation: Use mostly the white part of the leeks. Wash them thoroughly; slice them in half lengthwise and then…

www.littlecookingtips.com

Blackberries au gratin with lemon mascarpone Recipe | KUHN RIKON

1. Preheat the oven to 250°C / 482°F with circulating air if possible. 2. Mix the blackberries with the liqueur and…

us.kuhnrikon.com

Butternut Squash Gratin

This butternut squash gratin is a lot like a scalloped potato casserole except it's made with winter squash…

leitesculinaria.com

Jumbo Lump Crab Au Gratin

This Jumbo Lump Crab Au Gratin recipe is incredible. Rich and a bit decadent...and all about the crab. Pick yourself up…

howtofeedaloon.com

Baked Seafood Au Gratin Recipe | How to make Baked Seafood Au Gratin

Baked Seafood Au Gratin is a delicious continental dish with an assortment of seafood cooked in a cheddar cheese sauce…

www.awesomecuisine.com

Oysters au gratin - Scottish Shellfish

Scottish Shellfish has benefited from EMFF Funding for several projects. Click here for more details

www.scottishshellfish.co.uk

Brandade de Morue or Codfish au Gratin | Caribbean Green Living

The first time I saw Jacques Pepin make Brandade de Morue au Gratin or Codfish au Gratin I was very excited and could…

www.caribbeangreenliving.com

Zucchini Gratin with Yellow Squash

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN…

www.smalltownwoman.com

Creamy Mushroom and Gruy?re Gratin | Canadian Living

Creamy Mushroom and Gruyére Gratin image Image by: Creamy Mushroom and Gruyére Gratin image Author: Canadian Living…

www.canadianliving.com

Cooking Basics ~ Indian Food ~ Tempering

Respected food writer Monica Bhide has written for well-known publications such as Food and Wine and Cooking Light. In her article, “The Crackling Spices Of Indian Tempering”, she writes about a cooking method common to Indian cuisine called “tempering”.

Typical Indian Buffet

EXCERPT: ” … Tadka translates as 'tempering.” It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee, and the mixture is added to a dish. Hot fat has an amazing ability to extract and retain the essence, aroma, and flavor of spices and herbs and then carry this essence with it when it is added to a dish. …”

Now, before you frown and turn away because of the mention of two little words – “Hot fat” – it might interest you to know that tempering has nutritional benefits, as it helps the spices unlock their healing properties.

The Crackling Spices Of Indian Tempering | Special Series: Kitchen Window | NPR

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Do you have a particular Indian dish you really enjoy? (It can be a dessert.)

Best Indian Dessert Recipes

(Source: Previously published via Webnuggetz)

Karma and the Art of Butter Chicken#Cookbook by Respected #food #writer Monica Bhide. @mmonicaln
➡️https://t.co/gH3Bb1tj3H
"Smell and taste your way through #India while rooting for the protagonist to find a way to fill his hunger. When you put it down, find ways of reaching… pic.twitter.com/8b9utwBFT2

— My Shopping Channel (@goshoppingbees) December 15, 2025

Four (4) Uncommon Cooking Ingredients Explained (Guest Post)

Below is a short explanation of four (4) uncommon cooking ingredients and how to use them in cooking. 

1.  Clear Jel is a refined cornstarch that reacts better for freezing and canning recipes in particular; cornstarch tends to go cloudy in these situations. Clear Jel is used in the same proportion of cornstarch (1:1) in baking recipes. Like traditional cornstarch and the health store alternatives - arrowroot and potato powder, etc. - this product needs to be combined with the sugar (or flour) called for in the recipe prior to adding to any other ingredients in order to reduce clumps from forming.

2.  Sea salt is healthier than regular table salt; the fact that it requires less processing means it also has a smaller ecological impact. It is a natural source of iodine, which, along with other nutrients, is essential for a healthy sex life. A local herbal consultant once told us that sea salt can also be used in place of Epsom salts in your bathwater.

3.  Tamari is considered to be less salty than soy sauce and is often stocked in health food stores. You can find low-salt versions of both tamari and soy sauce. Tamari sauce, however, has enzymes that aid digestion and promote healthy intestinal bacteria.

4.  Orange Zest, citrus zest or citrus powder are all terms referring to a similar product - to simplify we personally call it 'citrus zest'. It is used to bring out other flavors and to condition flour. Chop lemon, orange or lime peel and allow to dry (or use a dehydrator) - turn this into a powder using a blender or grinder, and store in the cupboard as you would any spice or herb. 1 Tbsp of fresh zest is equal to 1 tsp. of dried; while 1 Tbsp of fresh zest is equal to 6 Tbsp. juice. As such, this one ingredient in the cupboard offers more ways of reducing grocery costs.  Making your own citrus zest at home is a fantastic way to move toward a more frugal kitchen, while reusing "waste" (the peels). 

Now that you know more about these ingredients, hopefully, it will give you the confidence to use them in your kitchen.

AUTHORS:  Lillian and her husband Dave are the team behind Brummet Media Group, high-fiving cheerfully as they pass each other on the way from checking off one item or other from their long to-do list. Their business includes Dave's music studio and percussion accessory products and graphic design work, as well as popular blogs and numerous award-winning non-fiction books. 

- From One Small Garden, with over 300 delicious, nutritious recipes! 

(Original Source: EzineArticles.com, republished with permission.)

From One Small Garden: Over 300 Delicious, Nutritious #Recipes: Brummet, Dave, Brummet, Lillian #cookBooks https://t.co/oeWVX3FXyX

— Everyday Exotic Spices Presents Food Ways (@EverydaySpices) December 6, 2024

Spice Spotlight: Saffron, Cardamon, Curry and Turmeric

The spice trails taken by the Europeans can be traced backward from India to Arabia (formerly Asia Minor) to Africa to Egypt, and all the way to the ancient Greco-Roman world. Wars were fought over precious spices and in the end … we all won! Because the end result of the wars and the global spice trade is that these days, exotic spices are readily available, either via online shopping or maybe even at your local grocery store. 

If you would like to learn about the history of spices, here are a couple of links of interest.

• History and Politics, East India Company
• A Short History of Spices

India is not the only country that supplies herbs and spices to Europe and the USA; however, these days, it is a major exporter. The spices which were introduced to the West by way of India include, but are not limited to, cardamom, cassia, ginger, tamarind, curry, and turmeric.

Cardamon is referred to as the "queen of spices".
Do you know which spice is called the “king of spices”? Saffron!
(Although some say it's black pepper. Not me! I'm in the saffron camp.)

The origins of saffron may be disputed. (History of Saffron.) But not its flavor, health benefits, or its recognition as the most valuable spice in the world.

Were I to recommend four (4) spices to turn my mundane everyday meals into extraordinary-everyday dining experiences, it would be:

1. saffron, 
2. cardamon, 
3. curry, and 
4. turmeric.

(1) Saffron - Little-known fact: Saffron was once used as an ancient antidepressant and battlefield medicine.

• In ancient Persia, saffron was brewed into teas to lift mood and courage before battles.

• Cleopatra reportedly bathed in saffron-infused water before romantic encounters, believing it heightened pleasure and skin glow.

• During the Black Death, saffron was so valuable that shipments were guarded by armed escorts, and “saffron pirates” existed.

• Medieval Europeans believed saffron could ward off evil spirits; hanging it in doorways was thought to protect households.

• A single pound of saffron requires about 75,000 flowers, all hand-harvested—one reason adulteration scandals were common.

(2) Cardamom - Little-known fact: Cardamom was once chewed as ancient mouthwash and breath magic.

• In ancient India and Egypt, cardamom pods were chewed after meals to clean teeth and sweeten breath—a practice that still survives in parts of South Asia.

• Norse traders brought cardamom to Scandinavia over 1,000 years ago; it became so embedded that Sweden consumes more cardamom per capita than India.

• In Ayurveda, cardamom is considered a “sattvic” spice, believed to clarify the mind and promote spiritual balance.

• Some Middle Eastern coffee rituals insist that cardamom must be added before serving—adding it later is considered disrespectful.

• Ancient Arabic poetry linked cardamom’s aroma to divine speech and wisdom.

(3) Curry - Little-known fact: “Curry” as a spice blend is largely a colonial invention.

• There is no single spice called curry—the word comes from the Tamil “kari,” meaning sauce or relish.

• British colonizers in India created standardized “curry powder” to recreate Indian flavors back home, simplifying complex regional blends.

• Traditional Indian cooking uses freshly ground masalas, often changing daily or per dish—fixed curry blends were uncommon.

• In Japan, curry became so popular via the British navy that it evolved into Japanese curry, now considered comfort food.

• In 18th-century England, curry powder was marketed as an exotic digestive aid, not just a flavoring.

(4) Turmeric - Little-known fact: Turmeric was once sacred body paint, not just a spice.

• In ancient India, turmeric was used to paint brides and grooms, symbolizing purity, fertility, and protection.

• Hindu mythology associates turmeric with solar energy and prosperity; it’s still tied to sacred threads and marriage rituals.

• Before synthetic dyes, turmeric was widely used to dye robes, but it fades in sunlight—symbolizing impermanence.

• Marco Polo wrote that turmeric resembled saffron so closely that Europeans initially thought it was a cheaper fraud.

• In Southeast Asia, turmeric was rubbed on skin to ward off malevolent spirits during travel.

🌿 If I were thinking of a gourmet food gift for an aspiring chef or a friend or relative who wants to improve their cooking skills, it would be one or more of these delightful spices.

Related Links of Interest:
♦ Cardamom-And-Coriander-And-Turmeric Recipes
♦ 15 Recipes that Prove Cardamom Makes Everything Taste Better Recipe
♦ 20 Tasty Turmeric Recipes - Easy Ways to Cook with Turmeric
♦ Spice Spotlight: Cinnamon


(Source: Previously published on  Webnuggetz)

Green Leafy Herbs are the Unsung Heroes

Green leafy herbs are the unsung heroes of both the kitchen and the apothecary. They’re not just flavor boosters—they’re cultural symbols, medicinal allies, and botanical marvels.  🌿 

Framed Botanical Wall Art for Kitchen, 6 Piece Rustic Canvas Prints Paintings Wall Decor

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🧄 Culinary Staples

These herbs are prized for their fresh, aromatic leaves and are often used raw or lightly cooked to preserve their flavor and nutrients.

🌱 Medicinal & Cultural Significance

• Holy basil (Tulsi) is revered in Ayurvedic medicine for its adaptogenic properties.

• Mint has been used for centuries to soothe digestion and freshen breath.

• Sage was once believed to grant immortality in ancient Roman lore.

• Thyme contains thymol, a natural antiseptic used in mouthwashes and balms.

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🧪 Fresh vs. Dried

• Fresh herbs (aka “green herbs”) retain vibrant color and volatile oils—ideal for garnishes and quick-cook dishes.

• Dried herbs have concentrated flavors and longer shelf lives—better for slow-cooked meals.

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🍽️ Pro Tips for Use

• Add delicate herbs like parsley and cilantro at the end of cooking.

• Use woody herbs like rosemary and thyme early to infuse flavor.

• Chop herbs finely to release oils, or bruise them for infusions.

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EXTRA RESEARCH.

(I watch a lot of Korean dramas, and I'm always drooling over the food.  LOL.)

🍲 Korean Culinary Traditions

Many of the herbs on your page play key roles in Korean cooking, often with layered meanings:

• Perilla Leaves (Kkaennip) – Aromatic and slightly bitter, these are often eaten pickled or used as wraps. Their distinct flavor and versatility earn them a place in banchan spreads.
• Garlic Chives (Buchu) – Stir-fried, added to pancakes, or tucked into dumplings, their pungency boosts richness in humble home-style dishes.
• Mint – Known as "bang-ah" in Korean, mint isn’t as common in savory dishes but features in herbal teas that promote digestion and refreshment.
• Mugwort (Ssuk) – Used in rice cakes like ssuk tteok and soups, mugwort lends an earthy flavor and is tied to spring rituals and cleansing traditions.

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🌿 Historical and Medicinal Roles

Korean traditional medicine (Hanbang) reflects centuries of botanical wisdom:

• Thyme and Sage – While not native to Korea, similar aromatic herbs have been used in teas and topical remedies for respiratory or skin-related ailments.
• Mugwort (Ssuk) – Considered a sacred herb, used for everything from digestive tonics to women’s health treatments. It’s burned in cleansing rituals, much like sage in other cultures.
• Perilla Seeds – Ground into pastes or oils, they're thought to support heart health and boost immune function.

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NOTE: This content is AI-generated.  Just testing. 😀👍

Stock Your Kitchen Cabinet or Pantry with Exotic Spices

On September 20, 1519, Portuguese navigator, Ferdinand Magellan (c. 1489-1521), set sail from Spain on a mission to find a western route to the Spice Islands. He reached the coast of South America and then navigated the strait linking the Atlantic and the Pacific which now bears his name, the Strait of Magellan. He crossed the Pacific to the Philippines in1521, where he was killed in a battle with the natives. Juan Sebastian del Cano (c. 1460-1526), a Spanish navigator, stepped into the shoes of Commander after Magellan’s death and returned to Spain in 1522. Three of the five ships Magellan led on the expedition did return to Europe. But what became of the Spice Islands?

The year is 1945 and Indonesia has been proclaimed as a republic. The islands formerly known as the Spice Islands are known today as the Moluccan Islands. No doubt discovering these islands was quite an adventure for the explorers, but these days it is very easy to go on an exotic spice adventure and never leave your kitchen.

Just follow these spice trails:
- Allspice from Jamaica; an essential ingredient in Caribbean cuisine.
- Sweet and aromatic Turkish spices like Anise Seed.
- Organic Mace and Cinnamon sticks from Indonesia.
- Cloves originating from Madagascar.
- Rosemary originating from Spain.
- Herbs such as Dill Weed and Cilantro from Israel.
- Cardamon from Guatemala.
- Nutmeg from the East Indies. (Whole Nutmeg)
- Juniper Berries from Yugoslavia.
- Herbs and spices from India like Fennel, Ginger and Turmeric.
- Tellicherry peppercorns, the fruits of the Brazilian pepper tree.
- Commonly used herbs from France ~ Lavender, Tarragon, and Thyme.
- Brown and Yellow Mustard Seed from Canada.
- Garlic and Basil grown in California, USA.
- Rubbed Sage, an Albanian herb.
- Savory, a dried herb used Central European kitchens.
- Oregano from Greece.
- Caraway Seeds from Holland.
- Hungarian Paprika
- Egyptian Marjoram.


Related Links of Interest
♦ 10 Essential International Spices For Any Kitchen
♦ Top 12 Must-Have Herbs To Grow In Your Kitchen Garden
♦ 5 Best Spices Burn Fat

♦ 3 Spices That Hold the Secrets of Longevity Per Mao Shing Ni (Dr. Mao)
♦ 10 Best Spices For Healthy Cooking by Matthew Kaplan
♦ 5 Exotic Spices From Around the World by Melisa Marzett

Stock Your Kitchen Cabinet with Exotic Spices

If you are learning to cook, do you know your caviar?

So tell me. What do you know about caviar? Well? In the old movies I like to watch, people usually always have champagne and caviar. Caviar looks like little small beads and comes in different colors. And uumm … only rich people eat caviar because it's really expensive! But if you search online, you can find quality but inexpensive caviar that you can give as a gift. 

Uh huh.  You know as much about caviar as me.  Cool!  We can learn together.  ☺

Like most foods that we enjoy today, caviar has ancient origins. Of course, the Persians and the Greeks enjoyed sturgeon roe. The word "caviar" comes from the Persian word "khavyar", which means "egg-bearing". And of course, Caviar was once considered a royal delicacy, i.e. food only eaten by the royals and the elites, who had wealth and status. But these days, ANYBODY can order caviar online or shop for it at their local grocery store (it's available at my local grocery stores)

FUN FACTS FOR FOODIES:

Persians created what we now recognize as caviar. They were the first to cure sturgeon roe and also introduced the practice of salting the roe to preserve it.

The Caspian Sea region (Iran, Kazakhstan, Turkmenistan, and Azerbaijan) is known for producing some of the finest caviar (Beluga and Kaluga caviar and other type of caviar). Even today it is home to 90% of the world's caviar. Since this area borders Russia, no surprise it became popular in Russia, where it was a staple at royal feasts and banquets.

In the 19th Century, in the USA, sturgeon was abundant in American waters, especially in the rivers and lakes of the Midwest and East Coast. Would you believe that caviar was often served as a free appetizer in saloons and bars? Supposedly its salty flavor encouraged the customers to drink alcohol. A German immigrant named Henry Schacht get credit for making the United States a major exporter of caviar. He started a business in 1873 exporting caviar to Europe. Would you also believe a lot of that caviar shipped to Europe is then re-imported to the U.S. labeled as "Russian caviar"? (Unfreaking believable!)

At any rate, high demand resulted in an environmental impact: overfishing caused sturgeon numbers dwindled, the price of caviar skyrocketed, and it's back to being a luxury item again.

To help meet the demand AND preserve wild sturgeon populations, alternative sources of roe are being used: salmon, lumpfish, and whitefish. In addition, caviar is produced using sustainable aquaculture practices.

Even so, don't even dream about caviar going back to being an available free bar snack. It is a luxury delicacy, enjoyed by people around the world, and can be easily purchased if you know where to shop or buy.

Caviar has a rich history going from ancient delicacy to modern luxury food, with ongoing efforts to balance demand with conservation. 

REFERENCES:

“Caviar Origin: The History of Caviar.” Imperia Caviar, 18 Aug. 2022, https://imperiacaviar.com/blogs/blog/caviar-origin-the-history-of-caviar.

Filippone, Peggy Trowbridge. “What You Didn’t Know About The Quirky History Of Caviar.” The Spruce Eats, 4 Aug. 2006, https://www.thespruceeats.com/history-of-caviar-as-food-1807579.

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