
Below: I'm learning what "aperture" means. Definitely having fun with it.


Zucchini (Potato) Gratin
(I made mine with potatoes, but I'm including Ina's original recipe with my changes.)
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) (substitute 2 pounds potatoes)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere (again, I substituted mozzarella for half the cheese)
Directions
Preheat the oven to 400 degrees F.
(First, I boiled the whole potatoes for approzimately 20 minutes, then sliced them.)
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini (potatoes) and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Ingredients
1 pound French string beans, both ends removed
Kosher salt
1 red onion, large-diced
1/2 red pepper, large-diced
1/2 yellow pepper, large-diced
Good olive oil
Freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.
Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

There is nothing I love more about my mornings than the soft pop of a new can being opened, and that beautiful cool refreshing first sip. mmm......
