Archive | November, 2012

Giving ♥ Thanks

25 Nov

I hope your Thanksgiving was amazing!  Mine pretty much was.  We had a lot of running around to do, but it’s so worth it when you get to see ALL the people you care about.

I try to bring at least a dish to every holiday dinner we attend, so I’m sharing the recipe of my go-to holiday dish.  In fact, last year I made this Food Network Magazine dish for Easter.  This year, I made this mac & cheese to my parents house, where my brother turned sous chef assisted me!  He was my master cheese grater – which was what I was most thankful for during this meal.  I have a pinched nerve in my shoulder and I don’t think I would have been able to grate 3 bricks of cheese.

While your brother gives himself carpel tunnel grating cheese, this is a great opportunity to dive into the antipasto tray your mom has prepared.

YUM.

What You Need:
  • 1/2 head of cauliflower, cut into florets
  • 1 can evaporated milk
  • 1 egg
  • nutmeg, cayenne pepper, salt, & pepper
  • 1 3/4 c. muenster cheese, grated
  • 1/2 c. cheddar cheese, grated
  • 1/2 c. Parmesan cheese, grated
  • 4 c. medium shells

    Directions:

    In a large stockpot full of salted water, cook cauliflower florets until tender.  Remove from water to cool.

    1 lg. head of cauliflower

    Add medium shells to the water in the stockpot, and cook until al dente.  Drain, but reserve 1/4 c. water.

    Whisk together evaporated milk & egg, along with a pinch of nutmeg, a pinch of cayenne pepper, & a pinch of both salt & pepper.

    In a saucepan, combine milk mixture and cheeses over medium heat.  Stir frequently, until cheese melts and sauce becomes thick.

    Add cauliflower to cheese mixture and combine.

    Transfer the cauliflower & cheese mix to food processor, using 1/4 c. reserved cauliflower water.  Puree until smooth.

    Mix the puree into the shells.

    Move to a baking dish, top with remaining cheese and broil until crispy & brown.

 

Adorbs ♥

15 Nov

I’ve been a little extra busy this last week…

Some things just take up so much time…

But are so rewarding…

Even if sometimes it feels like you’ve got your hands REALLY full…

I think that’s about all the cuteness you can handle for today ♥

Buffalo Cauliflower Poppers

14 Nov

Sundays in our house are football.

Alllllll dayyyyyy.

Sundays are family time, time to unwind, catch up with things we’ve been too busy to tackle during the week, spend some QT with our dogs, and watch some good old American football.

And eat!

This past Sunday, I was craving something spicy.

Buffalo Cauliflower Poppers

Prep:  Preheat oven to 450ºF


 
1/2 head of cauliflower, cut into small florets
Hot Sauce (I use Frank’s Red Hot)
1/2 c. flour
1/2 c. water
1 T. butter
salt
 

I created a simple batter using the flour, water, a few dashes of hot sauce, and salt. This batter doubles or even triples easily, depending on how many people you are serving.  Coat each piece of cauliflower and place on a greased baking sheet.

Bake for 15-20 minutes, until the batter sets.

In the meantime, make your buffalo sauce by mixing together 1/4 c. Frank’s Red Hot & 1 T. butter.  Pop it in the microwave for 20-30 seconds, then baste the sauce over the cauliflower.

Cook for 15 more minutes and then devour!

Cauliflower, Potato & Cheese Bake

7 Nov

A few weeks ago, I made a Cauliflower, Potato & Cheese Bake that was a hit.  I just love when that happens.

Since then, I’ve been getting a lot of requests for the recipe.  This is the ultimate fall comfort food, easily sourced as SOLE food by even an inexperienced locavore.  I’ve tried a few variations since the original, but the original is surprisingly better.  I think I got a little too creative, trying to find the best cheese pairing.  Here is my best variation:

Cauliflower, Potato & Gouda Bake

Prep:  Preheat the oven to 450ºF.

1 1/2 lb. (6 med.) Yukon Golds, peeled & sliced into 1/2″ pieces
1 small head cauliflower, 1/2″ slices
1 1/2 c. (6-8oz) shredded Gouda – I bought mine from the Cheesemonger at the Market Square Farmer’s Market
1/3 c. chicken broth
1+T. butter
salt & pepper

Place the potato slices in a 10″ skillet, covering the potatoes with 2 inches of salted water.  Bring the potatoes to a boil, and add the cauliflower.  Rapidly simmer the vegetables, UNCOVERED, until the potatoes are just finished and the cauliflower is crisp-tender.  This takes around 10 minutes.

While the potatoes and cauli are cooking, butter a 1 1/2 qt. – 2 qt. baking dish.

Then, drain the potatoes and cauliflower in a colander and let cool for at least 5 minutes.  This helps the veg keep their shape and continue cooking just a little bit longer.

In the prepared baking dish, place half of the potato mixture and top with pepper and cheese.  Place another layer of potatoes, pepper, and cheese on top of that.  Pour 1/3 c. chicken broth over the top of the casserole, then place 4 pats of butter on top.  Trust me, don’t skip this step.

Then, bake uncovered for 15-20 minutes, until the cheese is browned and bubbly enough for you.

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