Tag Archives: fall

Wordless Wednesday

28 Aug

FallLeaves

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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.

Pumpkin Pasta Sauce

14 Oct

Fall is in full swing and I have been insanely busy.

My cloth diaper/laundry service is in the process of moving into our new facility, I’m working on my graduate research AND I was recently elected to the executive board of the Real Diaper Industry Association.  Needless to say, I have had very little time to blog.

Here is a little teaser that I’ll leave you with until I can devote more time to SFTS:

Ravioli with Pumpkin Sauce (from Cooking During Stolen Moments)

Melt 1/4 c. butter in a large sauce pan over medium heat.  Then, add 1 medium, minced shallot and 3 cloves minced garlic; cook until the shallot and garlic begin to brown.  Then, add 1 can of pumpkin, 1/8 t. nutmeg, salt and pepper.  Reduce heat to medium-low.  I let this sit for a few minutes to integrate the flavors and grab the next ingredients.  You will need 1/2 c. chicken stock and 3/4 c. milk.  Cook over low heat until the sauce thickens up – I tasted while its thickening, adding more salt and pepper.  Then, right before spooning over the prepared ravioli – I added a 1/4 c. of flat-leaf parsley.

It took the ravioli longer to cook than it took to make this sauce from scratch.  Just sayin’.

It was AMAZING!  I was hesitant to dive into Pinterest, but the recipes I try get better and better.

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