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Full Online Book HomeLearning KitchenVegetables - Cauliflower - Veggies Duet Of Cauliflower
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Vegetables - Cauliflower -  Veggies Duet Of Cauliflower Post by :jbworldnet Category :Learning Kitchen Author :Unknown Date :March 2012 Read :856

Click below to download : Vegetables - Cauliflower - Veggies Duet Of Cauliflower (Format : PDF)

Vegetables - Cauliflower - Veggies Duet Of Cauliflower

1 1/4 # cauliflower florets (from 1 small head), half the florets left whole and half sliced 1/2" thick
1/2 c. heavy cream
1/2 c. whole milk
2 tbl. creme fraiche or sour cream
salt and freshly ground black pepper
5 thin strips of bacon (about 4 ounces) cooked crisp and crumbled
1 tbl. olive oil
1/4 c. chicken stock
1/4 c. shredded Gruyere
2 tbl. freshly grated Parmesan

In a medium saucepan of boiling salted water cook the whole florets until almost tender, about 6 minutes. Drain, add the cream and milk to the florets and simmer over low heat until very tender, about 9 minutes more. Strain, reserving the milk-mixture, and puree the florets until very smooth, adding enough milk/cream to make a loose puree. Stir in the creme fraiche and season with salt and pepper. Keep warm.

Preheat the oven to 350 degrees F. In the same skillet you cooked the bacon, pour off the fat and add the olive oil. Add the sliced cauliflower and cook over low heat until almost tender and lightly browned on both sides, about 11 minutes. Spread half the sauteed caulflower slices in a shallow baking dish, cover with the bacon and top with the remaining sauteed caulflower. Add the stock and cheeses and bake for about 15 minutes, or until bubbly.

Serve the grain and the puree together -- you can put the puree in the serving dish, then top with the baked cauliflower.

4 servings
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Vegetables - Sweet And Sour Celery Root Vegetables - Sweet And Sour Celery Root

Vegetables - Sweet And Sour Celery Root
Serves 4 1 large celery root 3-5 carrots 4 Tbl. oil 3 Tbl. lemon juice 1 heaping Tbl. instant chicken soup mix 3 tsp. sugar Wash the celery root but do not peel. Cut the root into 1/4" slices and peel each slice, easily. Peel and slice the carrots as well. Put all the ingredients in a heavy saucepan, add half a cup of water and cook, covered, on low heat for 30 minutes. Glaze with the thickened sauce in the pan and serve hot or cold.

Vegetables - Special Cauliflower Vegetables - Special Cauliflower

Vegetables - Special Cauliflower
1 head of cauliflower1 cup maragrine, melted1/3 cup Italian breadcrumbs 1/4 cup Parmesean cheese (grated) 1 tsp. paprika 1 tsp. black pepper 1/2 teas. saltPreheat oven to 350° F. and line a cookie sheet with foil.Break pieces of 1 head of cauliflower into pieces and sprinkle melted margarine. Combine remaining ingredients in a paper bag. Shake cauliflower in crumb mixture to coat. Place coated cauliflower on prepared cookie sheet and bake for 20 minutes or until tender.