I can’t say cauliflower is my favorite, but I have enjoyed it roasted with Tuscan herb olive oil. This might also be good with the sauce and cheese, but I’d probably use a different kind of cheese.
Cauliflower Casserole
1 med head cauliflower
1/2 lb sliced mushrooms
1/4 c diced green pepper
6 slices pimento cheese
1/3 c butter
1/4 c flour
2 c milk
1 t salt
paprika
Separate cauliflower in med pieces. Cook covered in boiling water until tender, 10-15 min, then drain. Meanwhile brown mushrooms, green pepper in butter lightly. Blend in flour, gradually add milk. Cook stirring till thick, add salt. Place 1/2 cauliflower in 1 1/2 qt casserole, cover with 1/2 cheese, then 1/2 sauce. Repeat layer. Brown lightly in 350 oven about 15-30 min.
I haven’t attempted a soufflé yet because they have a bit of a bad rap. They are the source of multiple comedic scenes in movies featuring a young housewife attempting to make something beautiful when the husband’s boss comes over for dinner. The soufflé fell! What to do??? Hilarity ensues…
This recipe includes two key cooking techniques: a roux and a bain marie. A roux is the combination of flour and fat (usually butter) that makes the base of a sauce. Adding the milk or cream makes a Bechamel sauce. A bain marie is the water bath in the oven. This allows heat to be transferred slowly to your dish, keeping egg based items like custard and soufflé from curdling while cooking. It also introduces moisture to the environment, which can be very useful. You wouldn’t use it for, say cookies, as it would induce too much moisture for them to set nicely, but a bain marie can be used with cheesecakes and creme brûlée to prevent the top from cracking.
Broccoli Soufflé with Mushroom Cheese Sauce
Souffle
3 T butter or margarine
3 T flour
1 C milk
1 tsp salt
1 T lemon juice
1 1/2 t grated onion
1 c finely chopped cooked broccoli
4 eggs, separated
Sauce
2 T butter or margarine
2 T flour
1/4 tsp salt
Dash of pepper
1 c milk
1 can (3-4 oz) sliced mushrooms
1/2 c grated sharp cheese
Souffle: Melt butter or margarine; blend in flour; gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens. Stir in salt, lemon juice, onion and broccoli. Beat egg whites until stiff but not dry. Beat egg yolks until thick; add broccoli mixture mix thoroughly; fold in egg whites. Pour into 1 1/2 quart casserole; place in pan of hot water. Bake in moderate oven (350F) 40 minutes, or until knife inserted halfway between edge and center comes out clean. Serve at once with Mushroom Sauce.
Sauce: Melt butter or margarine; blend in flour, salt and Peppe; gradually add milk. Cook, stirring constantly until mixture thickens. Add mushrooms and cheese; heat until cheese melts.
This particular recipe is brought to us by Ralph’s Grocery, leading me to think the former owner lived in California or at least the West. Ralph’s is a grocery chain that is now owned by Kroger, but was originally a regional grocery. The ingredients in this make me think of Thanksgiving and Christmas holidays, so maybe this would be nice at a winter dinner.
Brandy-Cranberry Glazed Pork
1 orange
2 cups frozen cranberries
3/4 cup packed light brown sugar
5 Tbsp brandy
1 cinnamon stick
1 1 1/4 lb pork tenderloin
Preheat oven to 400° F. For the sauce, peel one long strip of orange peel from orange. Cut orange in half and squeeze to measure 1/4 cup juice. Place orange juice, orange peel, cranberries, brown sugar, brandy, 1/4 cup water and cinnamon stick in a medium saucepan over medium heat. Bring to boiling, stirring occasionally. Reduce to a simmer; cook 8 to 12 minutes or until thickened. Transfer sauce to a bowl; remove orange peel and cinnamon stick.
Meanwhile, season pork with salt & pepper to taste. Bake 30 to 35 minutes or until an instant-read thermometer registers 145° F or to desired doneness. Brush 2 tablespoons of the sauce over pork during the last 3 minutes of baking. Remove pork form oven; loosely tent with foil, and let stand 8 minutes. Slice pork and serve with remaining sauce.
This was filed as a casserole although maybe it could be a side dish? It sounds sweet and savory, sort of like baked beans. A few notes – after the lentils boil 30 minutes, remove the onion stuck with the cloves & the bay leaf. Place everything into a casserole dish (I’m not sure of the size since I haven’t made this). Once you add all the rest of the ingredients, stir to mix well.
Baked Lentils
Stick 1 onion with 3 cloves
Combine 1 lb washed lentils, 1 bay leaf, 2 tsp salt & 5 c water. Bring to boil, cover, simmer 30 min. Do not drain.
Add 1/2 c catsup, 1/4 c molasses, 2 Tbls brown sugar, tsp dry mustard, 1/4 tsp Worcestershire sauce, 2 Tbsp minced onion. Cover. Bake 1 hour 350°. Just before serving, sprinkle with grated cheddar cheese & bake few minutes until cheese melts.
While I don’t like peas, the rest of this sounds delicious. Did you know that simmering your dry rice in oil prior to adding your liquid “opens” the rice and allows it to absorb the liquid you add? I learned this from a friend who cooked rice nearly every day. It allows the rice to better absorb the flavors of what you are adding and as I’ve been told, makes the dish more flavorful. I think I’d also use Arborio or similar medium grain rice. You don’t want a long grain like Basmati.
Venetian Rice & Peas
Heat 1 tablespoon olive oil and 1/4 cup butter in a heavy kettle and in it brown 1 small onion, chopped, and 1/2 slice of bacon, cut in dice, or about 1 tablespoon. Add 2 cups freshly shelled green peas and cook for 5 minutes, stirring frequently. Add 3/4 cup rice and cook for 3 minutes longer, stirring often, until the grains are well coated with oil and butter. Add 1 34/ cups chicken stock and salt and pepper to taste, cover the kettle, and cook the mixture over low heat for 15 to 20 minutes. The rice should absorb all the liquid and it should be tender but not mushy. Toss with 1 tablespoon grated Parmesan. More cheese may be sprinkled on the individual servings, if desired.
Gram's Recipe Box 