Recipes of the Week - October 20th

Braised Mustard Greens With Garlic from: http://www.epicurious.com/recipes/food/views/BRAISED-MUSTARD-GREENS-WITH-GARLIC-231195

• 1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
  1 garlic clove, finely chopped
  1 tablespoon extra-virgin olive oil
  1/3 cup water

Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.

Onion Potato Gratin from: http://www.elise.com/recipes/archives/000786onion_potato_gratin.php

• 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
  3/4 pound onions, thinly sliced
  1 cup (packed) grated Gruyere cheese (about 4 oz)
  8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
  2/3 cup whipping cream

Preheat oven to 400°F (unless preparing in advance).Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese. (Can be prepared 8 hours in advance. Cover and refrigerate.)Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

Rustic Autumn Fruit Tart from: http://allrecipes.com/Recipe/Rustic-Autumn-Fruit-Tart/Detail.aspx

• 1/2 cup butter, chilled
  1/2 cup cream cheese
  1 1/2 cups all-purpose flour
  2 apples - peeled, cored, and thinly sliced
  1 pear - peeled, cored and sliced
  1/4 cup orange juice
  1/3 cup brown sugar
  1/2 teaspoon ground cinnamon
  1/4 teaspoon ground nutmeg
  1/4 teaspoon ground cardamom
  1 1/2 tablespoons cornstarch
  1/2 cup apricot jam, warmed

Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.