Tuesday: Bread gratin

I'm not quite sure what it was, but something fixed the idea of doing a bread gratin in my mind. Since we didn't have any leftover bread laying around, I had to go out and buy some; now we have bread leftover from making a leftover bread dish.

The dish: cook some sliced leek in olive oil with a bit of diced turnip, sliced peppers, finely chopped celery, and some finely chopped smoked bacon. Add tomato paste, chicken stock, black pepper, and sweet paprika. Adjust seasonings (a bit salty is correct) and pour over bread cubes. Mix well, then transfer to an olive-oiled gratin dish and toss in a 175C oven. Meanwhile, saute some diced chicken (I had breast pieces leftover from making stock, so that's what I used) over high heat. Top the gratin with the cooked chicken and some grated cheese (I used Emmenthaler) and put back in the oven until the cheese is bubbly.

To accompany this I cut a couple of small hard squashes (from the biokiste) in half, cleaned them out, and then baked them. We ate them with a bit of butter and some raclette spices. Great stuff.

Of course we had a green salad.