Posted on

Cauliflower Au Gratin

Cauliflower Au Gratin

 

 

 

 

 

 

Cauliflower Au Graten

With a plain entree this side dish spiffs up any menu with it’s cheesy great taste.

Ingredients for Cauliflower Au Graten

  1. 1 large head of cauliflower
  2. 8 ounces sharp cheddar cheese grated or your choice of cheese
  3. 1 shallot minced
  4. 2 Tbs butter
  5. 2 Tbs flour
  6. 1 cup heavy cream warmed
  7. salt & pepper 
  8. 2-3 Tbs bread crumbs

Directions for Cauliflower Au Graten

Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.

The best cooking method is to steam the cauliflower.  If you do not have a steamer  boil the florets until just slightly tender.

To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes.  Test cauliflower by piercing with a sharp knife or fork to see if tender.  Once tender remove to a bowl to stop the cooking process.

In a sauce pan melt the butter, add the shallot and cook until  softened.  Add the flour and stir to combine until all the raw flour is gone.  Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat.  Don’t worry if it isn’t too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined.   Taste and adjust seasoning.  Add the cauliflower and stir to coat completely.

Preheat oven to 375º

In a 2 qt casserole pour the cauliflower , topping with the excess sauce.  Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.

 

Here are a few items to help make this recipe:
Corningware French White 6 White Includes: 1.5 Qt and 2.5 Qt Round casserole w/covers
Farberware Classic Stainless Steel 3-Quart Stack ‘N Steam Saucepot and Steamer

 

The official Taste Tester
The official Taste Tester

 

 

 

 

 

 

 

 

 

A very nice, very cheesey sauce, just lovely, but I’m not too sure about the white things in there but covered with cheese who can tell.  5 paws.

 

IMG

 

 

 

Cauliflower Au Graten
Serves 4
A tasty cheesy vegetable side dish
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 large head of cauliflower
  2. 8 ounces sharp cheddar cheese grated
  3. 1 shallot minced
  4. 2 Tbs butter
  5. 2 Tbs flour
  6. 1 cup heavy cream warmed
  7. salt & pepper
  8. 2-3 Tbs bread crumbs
Instructions
  1. Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.
  2. The best cooking method is to steam the cauliflower. If you do not have a steamer boil the florets until just slightly tender.
  3. To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes. Test cauliflower by piercing with a sharp knife or fork to see if tender. Once tender remove to a bowl to stop the cooking process.
  4. In a sauce pan melt the butter, add the shallot and cook until softened. Add the flour and stir to combine until all the raw flour is gone. Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat. Don't worry if it isn't too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined. Taste and adjust seasoning. Add the cauliflower and stir to coat completely.
  5. Preheat oven to 375º
  6. In a 2 qt casserole pour the cauliflower , topping with the excess sauce. Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2014 all rights reserved

 

Posted on

Spinach Salad with Hot Bacon Dressing

Spinach Salad
Spinach Salad

 

 

 

 

 

 

Spinach Salad with Hot Bacon Dressing

This recipe has been a favorite in our family for many years.  When I first started making it I didn’t have the luxury of pre washed baby spinach available.  I used large spinach leaves which needed to be washed completely and then have the thick stalks removed.

Now with the advent of prepackaged baby leaves it is a much simpler task.  You still need to remove part of the stem. but the washing task is basically a rinse and not as intense as getting the sand out of every crevice.

Ingredients for Spinach Salad with Hot Bacon Dressing

  1. 1 bag baby spinach leaves approximately 6 ounces stems removed
  2. 4-6 slices bacon
  3. 2-3 Tbs balsamic vinegar
  4. 2-3 Tbs white wine or champagne vinegar
  5. 2 eggs boiled hard* and chopped
  6. 1 medium onion diced
  7. salt & pepper to taste

Directions for Spinach Salad with Hot Bacon Dressing

This recipe will serve 4-6 persons.

Take the bacon and cut into ¼ inch pieces ,saute until crisp and most of the fat has been rendered.

Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tablespoons bacon fat you have.  You will need approximately 3 times as much vinegar in total as fat. So 2 Tablespoons of fat would need about 6 Tablespoons in total of Vinegar, which should be sufficient for this recipe.  You don’t have to be exact a reasonable estimate will be fine.

Remove the stems from the spinach leaves , rinse and pat or spin dry.

To Assemble

Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.

Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.

Once the onions are softened, add the appropriate amount of vinegar and stir to combine.

Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.

Serve.

* For perfect hard boiled eggs see:  http://www.rantsravesandrecipes.com/category/appetizers/deviled-eggs-egg-dishes

 

Here are a few items to help make this recipe:
OXO Good Grips Green Salad Spinner
Lipper International Cherry Footed Nappy Bowl
Lipper International 12-Inch Cherry Salad Servers

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

OK…. news flash……I’m not a salad person either! but I certainly did appreciate the Bacon bits.

 

Spinach Salad with Hot Bacon Dressing
Serves 6
A tangy tasty salad
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Ingredients
  1. 1 bag baby spinach leaves appoximately 6 ounces
  2. 4-6 slices bacon
  3. 2-3 Tbs balsamic vinegar
  4. 2-3 Tbs white wine or champagne vinegar
  5. 2 eggs boiled hard* and chopped
  6. 1 medium onion diced
  7. salt & pepper to taste
Instructions
  1. This recipe will serve 4-6 persons.
  2. Take the bacon and cut into ¼ inch pieces and saute until crisp and most of the fat has been rendered.
  3. Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tbs bacon fat you have. You will need approximately 3 times as much vinegar in total as fat. So 2 Tbs of fat would need about 6 Tbs in total of vinegar, which should be sufficent for this recipe. You don't have to be exact a reasonable estimate will be fine.
  4. Remove the stems from the spinach leaves and rinse and pat or spin dry.
  5. To Assemble
  6. Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.
  7. Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.
  8. Once the onions are softened, add the appropriate amount of vinegar and stir to combine.
  9. Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.
  10. Serve.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved

 

Posted on

Rosemary Grits Souffle

Rosemary Grits Souffle
Rosemary Grits Souffle

 

 

 

 

 

 

 

Rosemary Grits Souffle

One of the daily rituals while I was on chemo therapy was breakfast.  I’m not  a morning person , at least until after the second cup of coffee and I need to be up a few hours before I can eat anything and by then it’s lunchtime.  However the treatments got me up earlier, as it was hard to sleep with the pump connected all night, and so breakfast was a welcome repast.

Once the treatments were done, I ended up with a lot of grits left over in the freezer.  What to do with them?  Well they are corn so why not make some kind of evening vegetable, and they are loose and creamy so I thought, with a little help from some herbs, a souffle might work.  It did and makes a interesting and rather impressive side dish, served in a large souffle dish or as individual ones.

 Ingredients for Rosemary Grits Souffle

  1. 1/2 cups + 2 Tbs old fashion smooth & creamy grits
  2. 1 cup whole milk
  3. 1 1/2 cups water
  4. 4 eggs separated
  5. 1 tsp crushed rosemary
  6. 3 Tbs grated Parmesan
  7. 1 tsp each salt and pepper
  8. 2 Tbs granulated sugar

Directions for Rosemary Grits Souffle

Preheat oven to 425º

Generously butter the souffle dish and coat the inside with the sugar.

In a large sauce pan combine the water and milk and bring almost to a boil over medium heat( don’t let it come to a full boil as it may boil over the pan).  Stir in the grits and continue to stir until they are smooth and thick 12-14 minutes.

Remove the grits from the heat.  In a glass or ceramic bowl whisk the 4 egg yolks and temper by adding tablespoon fulls of grits while continuously whisking until you have added about 1/2 cup of grits.  Add the tempered yolks back into the grits and stir thoroughly to combine.  Pour the grits back into the glass bowl and allow to cool.

Stir in the rosemary, Parmesan, salt and pepper.

In a mixer beat the egg whites until they are stiff.  Fold into the grits in thirds.  Gently pour into the buttered souffle dish and bake in the middle of the oven for about 30 minutes until lightly brown on top and risen.  Serve right away.

If making individual souffles bake in a water bath to prevent over cooking.

Serve with bechamel sauce; http://www.rantsravesandrecipes.com/category/sauces-and-gravies/bechamel-sauce .

 Here are a few items to help make this recipe:
HIC 64-ounce Porcelain Souffle 8-inch
Duralex Lys Stackable 10-Piece Bowl Set
RUBBER SPATULAS

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Another of those recipes that I can’t really get excited about, fortunately it was only a side dish and there was meat on the table.

 

Rosemary Grits Souffle
Serves 4
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1/2 cups + 2 Tbs old fashion smooth & creamy grits
  2. 1 cup whole milk
  3. 1 1/2 cups water
  4. 4 eggs separated
  5. 1 tsp crushed rosemary
  6. 3 Tbs grated Parmesan
  7. 1 tsp each salt and pepper
  8. 2 Tbs granulated sugar
Instructions
  1. Preheat oven to 425º
  2. Generously butter the souffle dish and coat the inside with the sugar.
  3. In a large sauce pan combine the water and milk and bring almost to a boil over medium heat( don't let it come to a full boil as it may boil over the pan). Stir in the grits and continue to stir until they are smooth and thick 12-14 minutes.
  4. Remove the grits from the heat. In a glass or ceramic bowl whisk the 4 egg yolks and temper by adding tablespoon fulls of grits while continuously whisking until you have added about 1/2 cup of grits. Add the tempered yolks back into the grits and stir to combine thoroughly. Pour the grits back into the glass bowl and allow to cool.
  5. Stir in the rosemary, Parmesan, salt and pepper.
  6. In a mixer beat the egg whites until they are stiff. Fold into the grits in thirds. Gently pour into the buttered souffle dish and bake in the middle of the oven for about 30 minutes until lightly brown on top and risen. Serve right away.
Notes
  1. If making individual souffle bake in a water bath to prevent over cooking.
  2. Serve with bechamel sauce; http://www.rantsravesandrecipes.com/category/sauces-and-gravies/bechamel-sauce .
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved