Cauliflower and Potato Gratin

Cauliflower and Potato Gratin
adapted from Luisa Weiss

1 (1 1/4-pound) head of cauliflower
1/2 pound small boiling potatoes 
salt
1/4 cup butter
1 leek, white part only, finely chopped (about 1/2 cup)
1/4 cup flour
1 1/2 cups milk
2 tablespoons crème fraiche or sour cream
3/4 cup grated Gruyère cheese, divided (about 1 1/2 ounces)
Freshly grated nutmeg
1/4 cup fresh bread crumbs

Preheat the oven to 400 degrees. Cut the dried base and green leaves from the cauliflower and discard them. Separate the head into florets about the size of walnuts and chop the stem into similar size pieces. Cut the potatoes into similar-size pieces as well.

Bring a large pot of water to a boil over high head and salt liberally. Cook until the cauliflower pieces are tender enough to be easily cut with a spoon, 10 to 15 minutes. Drain and set aside.

While the cauliflower is cooking, make a cheese sauce. In a medium, heavy-bottom saucepan, melt the butter over medium-low heat and stir in the leeks. Cook until they are soft, about 10 minutes. Add the flour and whisk to make a smooth paste. Add the milk a little at a time, cooking until it thickens. When all the milk has been added, reduce the heat and cook over medium-low heat for 5 to 10 minutes.

Stir in the crème fraîche, then one-half cup of the Gruyère, 1 teaspoon salt and a generous grating of nutmeg (a little less than one-quarter teaspoon). Whisk until smooth, then taste and add more salt or nutmeg if necessary.

Butter a 6-cup gratin dish and spread a thin layer of the sauce evenly over the bottom. Arrange the cooked cauliflower and potatoes in an even layer over the sauce. Pour the remaining sauce over the top and spread evenly with the back of a spoon. It should come about three-quarters of the way up the vegetables.

Scatter bread crumbs evenly over top and then scatter the remaining one-quarter cup Gruyère over that. Bake until the gratin is bubbling and the top is browned, 30 to 40 minutes. Serve immediately.

Serves 6-8 as a side dish

No Bake Chocolate Cake

 No Bake Chocolate Cake
from Heidi Swanson

butter, to grease pan
8 ounces (225g) 70% chocolate, chopped
1 cup (8 fl oz) heavy cream
1 teaspoon allspice (optional)
2 teaspoons finely ground espresso (optional)
1/4 teaspoon fine grain salt
cocoa powder, to serve

Lightly butter a little loaf pan. Line with parchment paper and set aside.

Barely melt the chocolate in a double boiler over gentle heat.

In a separate medium pan heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When the cream is very warm/hot to the touch, remove from heat and stir in the salt.

Pour the chocolate into the cream very slowly and steadily. Stir until everything comes together smoothly. Make sure the components aren't at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.

When ready to serve, remove from the pan, let set at room temperature for ten minutes or so, dust with a bit of cocoa powder, and slice. Alternately, you can slice and serve from the pan.

Serves 12.

honey mustard dressing

Honey Mustard Dressing
from some kind folks in Covelo, CA

1 1/2 cup mayonnaise
1/2 cup honey
1/4 cup mustard

Mix ingredients.

corn souffle

Corn Souffle
from Shosh

1 can whole corn, drained
1 can creamed corn
2 eggs, beaten
1 stick of butter, melted
1 cup sour cream
8 ounces grated Swiss cheese
1 box Jiffy corn muffin mix

Mix ingredients in the order above. Pour mixture into a souffle dish. Preheat oven to 350 degrees. Bake covered for 45 to 50 min. Uncover and continue baking for 20 minutes until the top is brown.

cauliflower with almonds, capers, and raisins

Cauliflower With Almonds, Capers and Raisins
from Michael Anthony, Gramercy Tavern

1 head cauliflower, trimmed of leaves
1 1/2 tablespoons butter
3 tablespoons fresh soft bread crumbs
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 tablespoons whole almonds
Salt and freshly ground black pepper
2 tablespoons golden raisins
1 tablespoon white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives

1. Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add one tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.

2. Return pan to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.

3. Wipe out pan and return to medium heat. Add remaining one tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. (I had to brown my cauliflower in batches, not having enough surface area in my pan, but tossed everything back in to roast it.) Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.

4. Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.

Serves 2.

poached eggs in spicy tomato sauce

Shakshuka [Poached Eggs in Spicy Tomato Sauce]
Adapted from Saveur

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas or bread, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Serves 4 to 6.

oatmeal raisin cookies

Oatmeal Raisin Cookies

1 cup butter
1 cup brown sugar
2 eggs, well beaten
1 tablespoon vanilla extract
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 tablespoon cinnamon
1/2 cup chopped nuts (walnuts, macadamia nuts)
1 cup raisins
3 cups oats (rolled oats or old-fashioned oats, no instant oats)

Preheat oven to 350°F.

Cream butter and sugars. Add eggs and vanilla. Beat well.

Sift flour, salt, baking soda, and cinnamon. Add to first mixture and mix well. Add raisins and nuts. Add oats last.

Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 8-9 minutes. Remove to wire rack. Cool completely.

Makes about 2 dozen cookies.