It’s finally fall! I’m so excited to be sitting here wrapped in a warm blanket and sipping on freshly-brewed hot coffee. I’m in Boston right now, so it’s a little colder than in DC, and it’s absolutely perfect. In honor of the first gorgeous day of Fall, here’s a post on my absolute favorite types of comfort foods: ones that involve cheese and lots of veggies.
Alton Brown’s recipe is perfect. I leave out the red peppers, use panko bread crumbs in place of croutons and make sure sriracha is the hot sauce I choose. I also stick a hard-boiled egg in the middle (I used a saffron-pickled duck egg this time around since I had one on hand, but feel free to use just a normal one.) The egg will pick up all of the yummy flavors and juices from the meatloaf and just taste amazing.
The Au Gratin
This is based off of a recipe from the Smitten Kitchen cookbook. But here’s what I did since it’s a little different:
- 1 onion, cut into half and then into thin slices
- 1 clove garlic, cut into slivers
- Olive oil
- 4 cups kale, cut into ribbons
- 1 small butternut squash, cut into bite-sized pieces and roasted until soft
- 3 cups wild rice, cooked
- 2 cups shredded Swiss cheese
- 1/2 cup vegetable stock
- panko bread crumbs, toasted lightly with 1 T butter
- Start by heating 2 T olive oil in a large cast-iron (or any other oven-safe) skillet over medium heat. When hot, add in the onion and the garlic and cook while stirring until the onions are caramelized.
- Add in the kale and cook until wilted. Then, stir in the butternut squash and the wild rice.
- Remove the mixture from the stove and stir in one cup of the shredded swiss cheese and the vegetable stock.
- Top the mixture with the remaining Swiss cheese and toasted panko bread crumbs.
- Bake, uncovered, in a 350 degree oven for about 40 minutes, or until the bread crumbs are a nice golden-brown color and the cheese is bubbling.
We paired our meal with this red-wine blend from Argentina.