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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Fork tender and covered by a light crust, CARROT AND TURNIP GRATIN will turn your main into afterthought

By Betty Rosbottom





JewishWorldReview.com | Sometimes when I am planning a company meal, the side dishes are afterthoughts. Every so often, though, I come across a vegetable dish that is so special that it becomes the inspiration for a menu. That's the case with the Carrot and Turnip Gratin featured here today.


I had been thinking about combining these two vegetables in a gratin, and recently spent the better part of a morning in my kitchen trying out this idea, adjusting the balance of flavors and the timing. The end results were more tempting than I had imagined.


After blanching sliced carrots and turnips, I arranged them in a baking dish, starting with a layer of carrots, then adding one with turnips, and finishing with more carrots. I seasoned each layer of vegetables with crushed rosemary, salt and pepper, and then topped them with a thin coating of creme fraiche and a sprinkling of grated Gruyere. When baked, the vegetables were fork tender and covered by a light crust.


As final touches, I sprinkled the gratin with some toasted breadcrumbs to add more texture and with minced chives for color.


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This gratin, prepared with humble root vegetables, is luxuriously rich and slightly indulgent, so is best paired with a simple entree. For an upcoming spring dinner for friends, I've decided on steamed asparagus to round out the meal. I can assemble and bake the gratin early in the day, then pop it in the oven for about15 minutes at serving time so there won't be any last-minute anxiety -- always a bonus when entertaining.





CARROT AND TURNIP GRATIN


  • 1 /2 tablespoon butter for greasing the baking dish

  • 1 1/2 pounds carrots

  • 1 pound turnips (about 3 medium white, purple topped turnips)

  • Kosher salt and freshly ground black pepper

  • 1 1/2 teaspoons dried rosemary, crushed

  • 1 1/2 cups creme fraiche (recipe follows), divided

  • 1 1/2 cups grated Gruyere (5 to 6 ounces), divided

  • 6 tablespoons panko crumbs (Japanese style bread crumbs)

  • 1 tablespoon olive oil

  • 1 1/2 tablespoons chopped chives


Arrange a rack at center position and preheat oven to 375 F. Butter a 2-quart shallow baking dish.

Peel carrots and cut on a wide diagonal into 1/4- inch thick slices. Peel turnips, halve lengthwise, and cut each half into1/4- inch thick slices. Bring a large saucepan of water filled 2/3 full to a boil. Add carrots and cook until just tender, 3 to 4 minutes. Remove with a slotted spoon to drain. Add turnips and cook until just tender when pierced with a knife, about 3 minutes. Remove with a slotted spoon and drain. Pat carrots dry with a clean kitchen towel; repeat with turnips.

Spread half the carrot slices over the bottom of prepared dish. Salt and pepper slices generously, and sprinkle with 1/3 of the rosemary. Using a spatula or table knife, spread 1/2 cup of the creme fraiche over the carrots, then sprinkle with 1/2 cup of the cheese. Next, use all the turnips and arrange them overlapping slightly in a single layer over the carrots. Season with salt, pepper and 1/3 of the rosemary. Spread with 1/2 cup creme fraiche and sprinkle with 1/2 cup cheese. Make a final layer with the carrots, using the remaining ingredients in the same way.

Bake gratin for 10 minutes. Lower heat to 350 F and continue to cook until vegetables are tender when pierced with a knife and a light crust has formed on top, about 25 minutes more. (Gratin can be baked 4 hours ahead; leave, uncovered, at cool room temperature. Reheat in a preheated 350 degree oven until hot, about 15 minutes.)

Heat 1 tablespoon oil in a medium skillet over medium-high heat until hot. Add panko crumbs and stir and cook until lightly browned, 3 to 4 minutes. Sprinkle crumbs over the gratin, then garnish with chives. Serves 6 to 8.


CREME FRAICHE


Makes: 2 cups


1 1/2 cups whipping or heavy cream

1/2 cup sour cream


Whisk cream and sour cream together; let stand at room temperature 6 hours or longer until thickened. Cover and refrigerate. (Creme fraiche can be stored up to 1 week in refrigerator.)

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© 2012, Betty Rosbottom. Distributed by Tribune Media Services Inc.