Kamala Gamble's Recipes

Chef Kamala Gamble shares recipes from her Guilford Gardens.
by Dave Cathey Published: June 26, 2012
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Here are some recipes from chef Kamala Gamble for use with your favorite local ingredients.

Zucchini Gratin

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping

1 pound yellow onions, cut in half and sliced

2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)

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

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 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. Preheat the oven to 400 degrees F.

Beet & Arugula Salad

1/4 cup balsamic vinegar

3 tablespoons shallots, thinly sliced

1 tablespoon honey

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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