This is the day the Lord has made, rejoice and be glad in it!

Sunday, April 24, 2011

Easter lunch April 2011

Here's what we had for Easter lunch:
grilled ribeyes and chicken breasts
Roasted new potatoes with garlic, rosemary and olive oil
Cauliflower Au Gratin (recipe follows)
Bill's Angel eggs (recipe follows)
Homemade pimento cheese stuffed celery sticks

Here is the recipe I used for the Cauliflower, but I'm not going to use the flour roux next time. I will just heat the milk and add a spoon full of corn starch stirred in a bit of cold milk and added to thicken the milk. I like to thicken with corn starch better than flour. I think some bleu cheese crumbles on top would be good too.

Cauliflower Gratin
1 head cauliflower cut into large florets
5 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1 c grated Swiss or other white cheese
1/2 cup freshly grated Parmesan
1/2 of a small onion or 1/4 of a large onion, finely chopped
1/4 cup fresh bread crumbs

Blanch cauliflower florets in boiling salted water for about 2 minutes and then drain and set aside.

While the cauliflower is cooking melt three tablespoons of butter on low heat. Remove two tablespoons of the melted butter to reserve for your topping. Then stir in flour to the remaining butter in the pan and continue cooking on low heat for 1-2 minutes to get the flour taste out of the roux.

Add milk and gradually increase the heat stirring constantly and continue cooking until the white sauce is thick enough to coat the back of a wooden spoon.

Stir in pepper and nutmeg. (Do not add salt. There is enough salt in the Parmesan cheese for the entire recipe).

Remove from heat and slowly add about ¾ c of the Swiss cheese and about ¼ cup of the Parmesan cheese a little at a time making sure the cheese is all melted before going on to the next step.

Pour half of the white sauce into the bottom of either a 9X9 baking dish or a 8X13 depending on how many florets you have. Place the cauliflower florets on top of the sauce and sprinkle the onions on top. Pour the remaining half of the sauce on top of the cauliflower.

Top with the remaining Swiss cheese, the bread crumbs, and the remaining Parmesan cheese, in that order. Drizzle the top with the butter you had set aside.
Bake in a 375 degree oven for about 25 minutes or until the top is nicely browned.

Bill's Angel eggs
This is one of those "no measure" recipes but it's a great flavor combo.

Boiled eggs-yolks removed to a mixing bowl
about 5 slices bacon fried and crumbled
shredded pepper jack cheese
chopped jalapenos
green onion sliced fine
mix all, stuff egg whites, sprinkle with more shredded pepper jack

No comments:

Post a Comment