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.

♦

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

Lena's Culinary Delights: Making Broth from Black Chicken (Reblog)

So happy to reshare the link to this content from a fellow foodie and blogger.  Lena and I have been online friends for so long, I stopped counting the years. In this blog post, she said she discovered black chicken (aka silkie chicken) at a local Chinese supermarket and bought one to make broth for her mother’s friend. There's no way the friend could not be impressed. LOL. 😊

Lena's Culinary Delights:

Making Broth from Black Chicken

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My First Food Experience With Black Chicken

I have been active in many global online communities and forums for over a decade.  So I can't remember exactly when I first learned about black chicken. But when I knew there was a chicken that was black all over, it was like … WHAT??? … MIND BLOWN!! What else don't I know about Planet Earth??

Black Chicken (Silkie Chicken) Has a Fascinating Food History

Silkies trace back over 1,000 years to ancient China, where they were prized by royalty and wealthy families. (But of course! Everything traces back to China or Egypt. LOL.) Chinese records mention them as early as the 8th century, during the Tang Dynasty. They were deeply embedded in traditional Chinese medicine, valued for restorative properties and used in remedies such as “Black Chicken Pills” during the Ming Dynasty. Their meat, skin, and bones appear in the Pharmacopoeia of the People’s Republic of China as medicinal materials.

In Chinese cuisine, they’re known as wu gu ji (“dark boned chicken”). Common dishes include:

• Black chicken herbal soup

• Steamed Silkie with medicinal herbs

• Confinement foods for postpartum recovery

Admit it! That's fascinating! But wait! There's more!

**

Somehow, black chicken made it to the West.

The black chicken made its way to Westerners. Who do we thank? MarcoPolo. He wrote about a “furry chicken” after his travels to the Far East during the 13th century. By the 16th–17th centuries, Silkies arrived in Europe via the SilkRoad and maritime trade. (Would civilization have survived without the Silk Road?) 

Early European sellers even claimed they were hybrids of rabbits and chickens to attract buyers. (As if a black chicken wouldn't get your attention? Why didn't they do like they do in grocery stores? Cook it and hand out samples to taste!)

WHY ARE BLACK CHICKENS BLACK?

(I know you're curious, and so was I!)

Silkies have fibromelanosis, a rare genetic mutation causing black skin, bones, and organs. Their feathers look like fur because they lack barbicels, the tiny hooks that normally hold feather strands together.

REFERENCES:

Silkies, Route 99. “The Fascinating History of Silkies: From Ancient China to Modern.” Route 99 Silkies, 17 Nov. 2025, https://route99silkies.com/learning-center/f/the-fascinating-history-of-silkies-from-ancient-china-to-modern.

The Poultry Pro. “Unlocking Silkie Chicken History: Origins and Evolution.” Feathered Farm Life, 28 Jun. 2025, https://featheredfarmlife.com/silkie-chicken-origin-and-evolution/.

Team, Science Insights. “Where Are Silkie Chickens From? Ancient China Roots.” ScienceInsights, 15 Mar. 2026, https://scienceinsights.org/where-are-silkie-chickens-from-ancient-china-roots/.

hobby-farms-hq. “Silkie Chicken Breed Profile: History, Traits & Care.” Hobby Farms, 11 Aug. 2025, https://www.hobbyfarms.com/silkie-2/.

Kilar, Katarzyna. “Silkie Chickens: The Black-Skinned Poultry Breed.” Backyard Chicken Coach, 21 Dec. 2025, https://backyardchickencoach.com/black-chickens-with-black-skin/.

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MY Chicken Blog Posts RoundUp:

• My Best Of Chicken Recipes 
• Netflix Series: Korean Fried Chicken Rhapsody 
• Foodie Nuggets: Who Invented Chicken Nuggets? 
• Homemade Soups: Chicken Soup (A Global Comfort Food - Every Country Has One!) 

Eight Treasure Chicken (Reblog) | Dispensable Thoughts 

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Would you be interested in my other "First Food" experiences?  I've had quite a few.  Click here:  My Foodie Luv | Medium.com

As always, thank you for visiting. 

My Favorite Two (2) Fruit Teas: Cranberry and Black Cherry

According to available information, tea was discovered accidentally. It seems that some guy in China was preparing a meal and had a pot of water boiling. It was a windy day, and leaves were blown into the pot of hot water. To the cook’s surprise, the water turned into an amazing drink. That’s how brewing tea began.

The versions of this story or legend vary, but it sounds believable to me. Weren’t many of the wonderful things we enjoy in life discovered accidentally?  Everybody knows tea is delicious and has great medicinal value. I want to talk about two of my favorite fruit-flavored teas: cranberry and black cherry.

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Why cranberry tea?

A nurse once told me cranberry juice would restore the vitamins and minerals I had lost during childbirth. So I thought to myself: ‘If cranberry juice is good, cranberry tea is probably good too.’ Cranberry tea has lots of minerals and Vitamins C, K, and E. There are numerous health benefits, but what I mainly like about it is that it is good for weight loss. It helps burn fat and flushes toxins out of your body. It is considered a detox tea.

Why black cherry tea?

Black cherry juice and black cherry tea are in high demand. I discovered the health benefits accidentally. My late husband had a problem with his big toe. Turns out that it was gout, and eating black cherries helped. Cherry juice is kind of expensive. But the tea is reasonably priced. Cherry tea helps reduce inflammation, eases muscle pain, and decreases pain from gout, arthritis, and headaches. Maybe this is why a lot of medicine comes in cherry flavor. You think? Black cherry tea is also used for detoxification.

Thanks for reading.

Can You Name 5 British Desserts? (NO Googling!)

My youngest child is practicing (and hopefully improving) her writing skills. She picked a random topic and did some research.  The topic was British desserts, a subject matter which she definitely had to find out about on her own because: 

(A) Her American mother was clueless.
(B) Even though her late father was from The Bahamas, which at one time was beholden to the Queen of England, Bahamian food is in no way a reflection of British cuisine.  In other words, he was also clueless.

(Arctic Roll)

I was pleasantly surprised with the results of her search.
Has anybody ever tried any of these treats?
Can you name 5 more British desserts? ☺
(Supplied a link below if you can't think of any.)

1. Arctic Roll
2. Bakewell Tart
3. Eton Mess
4. Flies Graveyard
5. Rock Cake

Flies Graveyard?? Sounds perfect for celebrating Halloween.

1) Classic Arctic Roll

My mother;s favorite sweet treat was a jelly roll. It looks like the British Artic Roll. But the two recipes are completely different. I prefer the British recipe because it's made with ice cream. YUM!

2) Traditional Bakewell Tart

“... a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.”

3) Eton Mess

From my favorite TV chef, Nigella Lawson. Made with strawberries and pomegranate juice. Don't know why anybody would you call it as mess.

4) Flies Graveyard

Also called “Fly Cemetery”. Flies Graveyard?? Sounds perfect for celebrating Halloween. But looks nothing like a Halloween treat. More like a breakfast treat.

5) Rock Cake

“... curious hybrid of a scone and a butter cake ...”

6) Spotted Dick (English Steamed Pudding)

We get that the “spots” refer to the dried currants used in this recipe. But nobody seems to know why it's called “dick”. “The first known recorded recipe of Spotted Dick is found in the mid-19th century cookbook, The Modern Housewife or Ménagère, by Alexis Soyer, one of Britain’s first celebrity chefs who seems to imply that the pudding had already been around for some time.”

♥️ I must say that my daughter surely picked a fun topic. 😋 😊

Also published here: Read.Cash

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

Foodie Nuggets: Why I Like Black Food

Black jobs might be a figment of former President Trump’s imagination but black food is real! It is both delicious and nutritious.

AI_Generated Art Using DreamUp Free Art Tool

I never liked black food. Unless it’s ice cream. Just kidding.

When I used to think of black food I thought people were saying that the food was burnt. But that’s not so. I discovered that there is black ice cream, there are black vegetables, and people intentionally add certain ingredients, like charcoal or squid ink, to make the food black.

Doing research I discovered that in London, they have a Black Food Festival. But don’t be confused. The food isn’t the color “black”. It’s called Black Eats Fest and it celebrates food from Africa, the Caribbean, and beyond. It’s a celebration of culinary diversity.

This content is about food that is the color “black”. It’s a brief introduction by way of sharing fun facts, which are the reasons why I like black food.

(1) Black foods are not just a novelty; they have great nutritional value. So when people tell you “eat the rainbow”, be sure to add black veggies to your diet. Learn more: Exotic Vegetables: Do You Include Black Veggies When You Eat the Rainbow?

(2) At one time, in ancient China, there was black rice (some say dark purple), which was also known as “forbidden rice”. It wasn’t forbidden to everyone. The emperors could have some and of course, the wealthy. But these days, it’s available to the masses and even shows up in U.S. restaurants. Black rice is the “perfect choice for vegetarians and vegans looking for additional protein”. Learn more: What Is Forbidden Rice? | Eating Well

(3) Black sesame seeds are not the lighter sesame seeds that are colored black. The black color comes from anthocyanins, which are a type of flavonoid with antioxidant properties. Plus, they are a great source of calcium and magnesium. Learn more: What is Black Sesame, Actually? | Sporked

22 Black Foods That Taste Amazing And Are Super Good For You

Black foods are anything but bland; they are full of nutrients and antioxidants! So if you're a fan of this classic…

www.sidechef.com

Autumn is here! Is a Season Your Reason to Drink Tea?

My coffee addiction often keeps me from drinking and enjoying a cup of tea. But other members of my household love to brew! They are not tea experts (yet!) and are always experimenting with different flavors – from caramel apple to licorice to green tea to black tea to … on and on and on.

Photo by Gabi Miranda on Unsplash

I found an interesting blog post written by Ryan Frey who works as a GO TO tech guy for ShareASale, Inc., an established affiliate marketing network corporation. He not only knows his tech stuff but his office co-workers also think of him as a tea aficionado. He must be. Why else would he suggest drinking tea according to the seasons of the year?  In his post, How To Brew Different Tea Varieties for Fall, he recommended five (5) tips for how to enjoy your tea during the autumn season. All excellent advice.  A quick summary of the tips is below.

• 1. Rooibos or “red tea” ... makes a great neutral base for both sweet and nutty flavors. During the Fall, expect to see flavor blends like chestnut, pumpkin, and chai.
• 2. Black tea is a totally oxidized (but not “fermented” like Pu’erh tea) version of your everyday tea leaves ... like Earl Grey and English Breakfast.
• 3. Green and white teas are more delicate, partially or unoxidized tea leaves and buds. ... often fruity, sweet, and complex.
• 4. Herbal teas or “tisanes” are like rooibos, in that they aren’t from the tea plant at all. They contain alternatives like spices, herbs, flowers, and fruit.
• 5. Try other brewed beverages like Pu’erh tea and Mate.

glitter-graphics.com

Hiware Good Glass Teapot with Stainless Steel Infuser & Lid, Borosilicate Glass Teapots Stovetop Safe, 27 Ounce / 800 ml, Clear

What to get for the tea lover who also loves chocolate? Chocolate tea! Numi Organic Tea Chocolate Rooibos

Source:  Webnuggetz.com

Green Leafy Vegetables : On a Roll With Escarole

Made a New Year's Resolution to eat more green leafy vegetables.  Been doing pretty good too!  It's September and this is, I confess, the only resolution I have managed to keep.  However, there is one green leafy vegetable I have yet to try.  So I collected some recipes.

Escarole a.k.a. common chicory, broad chicory, or Batavian endive, is a vegetable that I recently discovered can be cooked in a variety of delicious recipes.  Here is my collection.  

How about you?  Are you an escarole lover?  If you have more please feel free to share in the comments.

• TIP: This Green (i.e. Escarole) Can Do Everything Kale Can Do — If You Can Find It.

Here is my recipe collection.

: Escarole and Bell Peppers With Olive Oil

• By MARK BITTMAN
  New York Times Diner’s Journal
  ”This classic braised escarole dish, which uses a series of techniques that can be applied to almost any green vegetable, relies on a hefty amount of garlic and olive oil, which are added both at the beginning and at the end of cooking, the final additions to freshen and intensify flavors.”

: Smoky Paprika Chicken and Crispy Chickpeas Over Escarole Salad Recipe

• By: Jodie Kautzmann: “The contrast between cool, lemony greens, warm spice-rubbed chicken, and crispy oven-baked chickpeas makes this main-course salad especially satisfying.”

: Fettuccine with Pancetta, Brie, Escarole and Pine Nut Bread Crumbs

• “saw a recipe at foodandwine.com … started out planning to make the recipe as written … ended up with adding goat’s cheese and a crunchy Italian breadcrumb and pine nut topping.”

: Escarole Sausage Soup

• “I’m a fan of escarole. It’s a crunchy green with a bit more heft than lettuce, and it makes a great salad: on it’s own simply dressed or tossed with 10 other things to make a grand main course salad. In my heart though I’m a cooked greens fan, always. I like escarole cooked up with garlic in my Standard Cooked Greens Recipe: garlic oil heat cleaned cooking green: apply together and you have a great side dish or taco stuffing.” –Julia

: Escarole Siciliano

• By: Tammy
  “This lemony salad is served hot from the wok. Escarole is a bitter green, but can be less so when grown shielded from the sun. In general, lighter green leaves indicate a milder flavor. Thinly sliced tomatoes are a great accompaniment. This recipe can be doubled. For a larger party, cook in batches.”

* * *  So many fabulous ways to enjoy this vegetable.   * * *