Creamy Lambs Quarters Gratin Recipes

Steps:

• Make Filling:
• Preheat the oven to 350° F with the rack in the middle. Butter a 2-quart shallow baking dish.
• Bring 1-inch salted water to a boil in a large saucepan. Meanwhile, wash lamb's-quarters in a large bowl of cold water and drain well. Trim any coarse, woody stems at bottom (don't go crazy with trimming; young lamb's-quarter stems cook up tender and delicious).
• Add lamb's-quarters to pot and cook over medium heat, covered, until leaves are wilted and stems are tender, 2 to 3 minutes. Drain the greens in a large sieve or colander and rinse well under cold running water. Drain again, pressing out excess liquid with the back of a large spoon. Coarsely chop greens and transfer to a bowl. Dry saucepan and reserve.
• Cook scallions in olive oil with 1/4 teaspoon salt in reserved saucepan over medium heat, stirring, until softened, 3 to 4 minutes. Combine scallion mixture with greens in bowl. Reserve saucepan again.
• Melt butter in reserved saucepan over medium-low heat and stir in flour. Cook, stirring, 2 minutes, then whisk in milk and bring to a boil, whisking. Reduce heat and simmer sauce, whisking, 2 minutes (it will be thick). Remove from heat and whisk in nutmeg, zest, and salt and pepper to taste.
• Mix sauce into greens mixture. If the mixture is too thick, thin with a little additional milk; season with salt and pepper. Spread out mixture in baking dish.
• Make Topping:
• Toss together crumbs, cheeses, and oil until combined well. Sprinkle topping evenly over greens mixture and bake in oven until crumbs are golden and mixture is bubbling, about 30 minutes.
• Cooks' Notes:
• The best way to make coarse fresh breadcrumbs is to cube fresh bread, then grind it in small batches in a blender (a food processor is not as good at grinding crusty bread into breadcrumbs because the crusts get stuck in the blade).
• Creamy lamb's-quarters mixture and crumb mixture can be made 1 day ahead and kept separately in airtight containers, chilled.

Steps:

• Heat oil in a sautee pan and dice the onion.
• Wash the leaves and stems, bring the water to a boil.
• Brown the onion, when brown set aside with a lid on.
• Steam the leaves/stems until tender @2 minute Mix juice with onions and oil.
• Put leaves in a bowl, drizzle with onion/lemon/oil sauce and sprinkle with seeds and salt.
• Serve immediately.

Steps:

• Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
• Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
• Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.

Steps:

• In a skillet, saute onion in oil until tender. Add lamb's-quarter; cook and stir until wilted. Cover and remove from the heat. , In a bowl, beat eggs and milk. Stir in salt, pepper, 1 cup cheese and lamb's-quarter mixture. Pour into pie shell. Sprinkle with remaining cheese. Bake at 400° for 10 minutes. Reduce heat to 350° bake 30 minutes more or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.