Fennel Mushroom Gratin and Cheesy Biscuits

According to my boyfriend, this gratin is an incredibly tasty way to eat veggies.  And according to my dog, stealing one of these biscuits is worth a trip to his kennel.  This being my first blog post, I don’t quite know what else to write about.

Fennel Mushroom Gratin

• 1 large fennel bulb, cut in fourths
• 3 medium/small onions, cut in fourths
• 8 button mushrooms, whole
• 1/3 cup veggie stock
• 1/3 cup white wine
• 1 cup heavy cream, plus more if needed
• bacon, cooked
• 1 1/2 cups cherry tomatoes
• arugula
• 6 cloves garlic
• cheese – I just used what I had on hand – brie and white cheddar
• salt and pepper to taste

Preheat oven to 400 degrees.  Place fennel, onions, mushrooms and garlic cloves whole into baking dish.  Pour in wine and broth, then bake until soft.  Salt and pepper the dish, then add cream.  Bake for 10 more minutes, then add arugula, cheese, and tomatoes.  Stir a couple times, sprinkle more cheese on top, and bake until cheese is lightly browned.

Cheesy Biscuits

• 2 cups flour
• 1 tablespoon baking powder
• one stick of cold butter, cubed
• 1/2 cup wine
• 1/4 cup cream
• 3 cloves garlic
• pinch salt
• 1 tsp sugar
• 1/3 cup cheese
• 3 Tbsp butter for after the biscuits are done baking

Preheat oven to 400 degrees.  Mix dry ingredients (except garlic and cheese) , then cut in butter with fork or hands. Add wet ingredients, and mix until just combined. Stir in cheese and garlic, then drop the biscuits onto a lined or buttered cookie sheet.  Bake until golden – about 12 minutes.  Melt the butter into a bowl, and dip each biscuit top in the butter. Eat. Nom.

 

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