Rants Raves and Recipes

November 19, 2014October 6, 2017

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 large head of cauliflower
8 ounces sharp cheddar cheese grated or your choice of cheese
1 shallot minced
2 Tbs butter
2 Tbs flour
1 cup heavy cream warmed
salt & pepper
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

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.

Cauliflower Au Graten

2014-11-19 18:50:55

Serves 4

A tasty cheesy vegetable side dish

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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 large head of cauliflower
8 ounces sharp cheddar cheese grated
1 shallot minced
2 Tbs butter
2 Tbs flour
1 cup heavy cream warmed
salt & pepper
2-3 Tbs bread crumbs

Instructions

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.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

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November 17, 2014November 18, 2014

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

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

Spinach Salad with Hot Bacon Dressing

2014-11-17 19:44:52

Serves 6

A tangy tasty salad

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

Instructions

This recipe will serve 4-6 persons.
Take the bacon and cut into ¼ inch pieces and 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 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.
Remove the stems from the spinach leaves and 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.

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.

November 15, 2014November 18, 2014

Broiled Flounder Amandine

Broiled Flounder Amandine

This is truly one of my most favorite meals, from long ago when I was first introduced to it when traveling with my grandparents. It is such a simple preparation and yet sounds so exoctic and is truly delicious. The nutty butter with the hint of lemon and almonds turns a simple fillet of fish into a gourmet delight!

It works well with just about any white fleshed fish. Dover sole, flounder, catfish, grouper to name a few. The recipe that follows is for 2 portions a 6 – 8 ounce fillet each, if serving more simply multiply the ingredients.

Ingredients for Broiled Flounder Amandine

1 or 2 fillets of fish per person depending on size, 6- 8 ounces
6 Tbs butter
2-3 Tbs lemon juice
4 Tbs chopped curly parsley
1/4 cup or more of toasted almonds

Directions for Broiled Flounder Amandine

In a small fry pan on medium heat toast the almonds until they begin to brown lightly. Once they begin to brown remove from heat and pour into a bowl to cool.

In a fry pan place the butter and on medium heat lightly brown the butter. When the butter solids begin to brown take off heat and add the lemon juice. Set aside until the fish are almost cooked through. Do not allow the butter to burn.

Broil or pan fry the fish.

When the fish are about 2 minutes from being done bring the butter up to heat, and when hot add the parsley and allow it to crisp. Once the fish are cooked, plate. Add the almonds to the butter, stir to combine and spoon over the fish and serve.

Here are a few items to help with this recipe:
T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Oven Safe Dishwasher Safe PFOA Free Cookware Fry Pan / Saute Pan, 12-Inch, Black
OXO Good Grips Fish Turner

Nutty butter sauce with a delicate fish, even I know it’s a winner. 5 paws

Broiled Flounder Amandine

2014-11-15 23:59:31

Serves 2

perfectly cooked fish with a nutty butter flavored sauce

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Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Ingredients

Ingredients are for 2 servings, if making more simply multiply the ingredients.
1 or 2 fillets of fish per person depending on size, 6- 8 ounces
6 Tbs butter
2-3 Tbs lemon juice
4 Tbs chopped curly parsley
1/4 cup or more of toasted almonds

Instructions

In a small fry pan on medium heat toast the almonds until they begin to brown lightly. Once they begin to brown remove from heat and pour into a bowl to cool.
In a fry pan place the butter and on medium heat lightly brown the butter. When it begins to brown take off heat and add the lemon juice. Set aside until the fish are almost cooked through.
Broil or pan fry the fish.
When the fish are about 2 minutes from being done bring the butter up to heat when hot add the parsley and allow it to crisp. Once the fish are cooked, plate. Add the almonds to the butter, stir to combine and spoon over the fish and serve.

Notes

Can be used with any white flesh fish

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.