Weekend Cooking
Last weekend we purchased Vegetable Love, a cookbook referenced earlier in this blog. All week we've been reading the cookbook and trying to decide what to try first. I decided yesterday that I would go to Market and buy come cauliflower to make soup or something. Well, when I got home and re-read some of the recipes, they were a lot more involved than I thought, and we were missing a lot of the ingredients. Then I happened upon Cauliflower Gratin, which is basically cauliflower baked in a cheese bechamel sauce.
Recipe Below:
1 large head cauliflower, cored and cut into 3/4- to 1-inch florets (about 5 cups)
3 1/2 teaspoons kosher salt
4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 1/2 cups milk
3/4 cup heavy cream
1/8 teaspoon cayenne pepper (we ended up using about 1/4 teaspoon)
1 1/2 cups grated sharp yellow cheddar cheese
Place a rack in the center of the oven. Preheat the oven to 400 degrees F. Note: always check to make sure there is nothing already in the oven. I have a habit of putting pizza pans back in the oven, and Chris heats up the oven without checking it, and we end up with a blackened pizza pan and a smelly kitchen. :-)
Toss the cauliflower with 2 teaspoons salt. Put in the top of a two-part steamer or on a steaming rack or a plate in a bamboo steamer. Fill the bottom of the steamer pan or a pan large enough to hold the bamboo or steaming rack with water; the water should not touch the rack. Bring to a boil over medium heat. Place the cauliflower on top, cover and steam for 10 minutes. Set aside.
Melt the butter in a 2-quart saucepan. Add the flour and cook over low heat for 5 minutes, stirring. Slowly add the milk; whisking briskly to avoid lumps. I ended up with horrible lumps, and Chris stepped in to use his muscle to whisk them out. Add the cream, cayenne and remaining 1 1/2 teaspoons salt. increase the heat to medium. Cook, stirring occasionally, for 12 minutes, or until thickened. Add the cheese. Stir until melted.
Arrange the cauliflower in a single layer in a 12 x 7 1/2 x 2-inch glass baking dish. Pour the cheese sauce on top. Bake for 45 minutes, or until browned and bubbly.
Serves 4 to 6 as a main course.
This was our delicious dinner on Saturday evening and a hearty lunch on Sunday after a 2-hour hike at Tucquan Glen.
Gorgeous cloudless blue sky.
Deliciously strong coffee.
Catching up on the news/blogs. Wirelessly.
The Masters.
