Simple Cauliflower Gratin -- Fast, Satisying, Meatless!

 

We love cauliflower all the time, but it is especially wonderful now during these cold winter months, when it is plentiful, so satisfying, and a true "comfort food." It's versatile as well -- we've roasted it, sautéed it, made delicious soups from it (where it starred and also played a supporting role!). 

This week, we created a sumptuous gratin ... lots of savory cheese, baked and topped off in the broiler for a few minutes to brown the crust. We used gruyere, but for an extra bite you can add grated or shaved parmigiano reggiano to the top before broiling. For extra crunch, add a 1/3 cup of Panko breadcrumbs and a dot or two of butter. Special and spectacular on your dinner table, or as a main meatless dish, accompanied by a salad.  Best of all, it's a thoroughly user-friendly recipe: You can make this gratin in less than a 1/2 hour, prepare it in advance and broil it just before eating,

Ingredients

One large head cauliflower, trimmed of green leaves and broken into large florets

1/2 c. heavy cream

1/2 c. chicken stock (can substitute vegetable stock)

1/3 c. butter

1/3 c. flour

1/8 tsp. high-quality paprika

Salt (kosher) and pepper (freshly ground) to taste

1/2 c. shredded high-quality gruyere cheese

Optional : 1/3 c.  parmigiano reggiano,  1/3 c. Panko breadcrumbs, 1 tbsp. butter cut in dots

Process
Preheat oven to 375F degrees

1. In a large saucepan, boil cauliflower florets in 2 c. salted water for 3-5 minutes, until firm but not soft. Drain and when dry, place in an oven-proof open casserole dish.

 2. In a saucepan, melt butter, add flour and stir over low to medium heat until a roux is formed. Slowly add cream and stock until thick and bubbly, sprinkle with paprika, salt and pepper to taste. Add gruyere and stir well until melted.

 3. Pour over cauliflower.

 4. Sprinkle with more paprika, and parmigiano reggiano if desired. Bake at 375F degrees for 20 minutes or until golden.

5. Sprinkle with Panko breadcrumbs if desired and broil on high for 3 minutes until browned and bubbly.

6. Serve with an icy glass of white wine and salad for a satisfying meatless dinner, or as a side with  roast chicken or grilled steak.

Note: This recipe easily serves four as a side dish. Your guests and family will go back for seconds, so if you want to double the recipe, be sure to use a casserole dish large enough to spread out the cauliflower so that most of the pieces get browned in the broiler. Our family seems to like the crispy topping best.

Creamy Dreamy Cream of Mushroom Soup

Creamy dreamy soup, just the thing for a really cold winter day. With props to The Barefoot Contessa, we created our own hearty brew for Saturday lunch with a few original twists and turns to add to the mushroom flavor and broth complexity. Big tip: Williams Sonoma has a new line of "stock starters" in different flavors, which we've used for both roast pork gravy and this mushroom soup. They are superb and well worth the cost. Adding only 1 tsp. to your stock or gravy will give it a depth that you cannot get easily in any other way.

Here's how we made the cream of mushroom soup:

Ingredients

For the Stock
10 oz. white mushrooms, sliced, caps removed
4 oz. cremini mushrooms, sliced, caps removed
4 oz. any portabello or other mushroom, sliced, caps removed
1 tbsp. Willliams Sonoma mushroom stock starter
1/2 c. carrot, chopped
1/2 c. onion, chopped
4 sprigs fresh thyme
5 cups water
1 tbsp. butter
1 tbsp. extra virgin olive oil

For the soup
1/2 tsp. dried thyme leaves
2 leeks, only light green and white parts, chopped
1 shallot, chopped
3 tbsp. butter
1 tbsp. extra virgin olive oil
1/3 c. flour
2 beef bouillon cubes
3/4 c. good quality dry white wine
1/2 c. heavy cream
1/2 c. half and half
1/2 c. chopped fresh parsley

Process

For the stock

1. Sauté the onion, shallot, carrot and mushroom stems in 1 tbsp. olive oil and 1 tbsp. butter. Add fresh thyme, Williams Sonoma mushroom gravy starter and water, simmer and skim as it cooks, for 30 minutes.
2. Remove from heat, strain.
3. Reserve broth and solids.

For the soup

1. Sauté leeks in 3 tbsp. butter and 1 tbsp. olive oil, until well wilted, about 20 mins.
2. Add mushroom caps and sauté 10 minutes more.
3. Add flour. Cook for a minute or two, to cook off the flour taste. All will "come together" in a loose ball. Stir well.
4. Add wine, dried thyme, bouillon cubes, and strained stock broth.
5. If desired (we did), add in some of the solids from the broth -- carrots, mushroom stems, onions, etc.

6. Simmer 15 minutes, stirring frequently, using a wooden spoon, to pull up anything on the bottom of the pot. (Note: If more white "foam" appears, skim it gently and discard.)

7. Reduce heat and add cream, half and half, fresh parsley, stir well.
8. Chill and reheat before serving, as this process renders the soup creamier and more flavorful.

Serving suggestion: Crisp mixed greens with vinaigrette dressing, crusty Italian bread, ice cold glass of Pinot Grigio or Chablis.  Serves four generous servings.

Love in the kitchen ... Tarte aux tomates et l'oignon gratinée

If you're like most food lovers, you can't get enough of fresh, sweet basil, vine-ripened tomatoes, cheeses and the piece de résistance, carmelized onions. Here's a recipe that combines all of the above, and believe it, you'll fall in love in your kitchen the minute you make and serve it. Using two kinds of cheeses (shredded French gruyere and freshly-grated Parmigiano Reggiano), succulent tomatoes, fresh basil, and a lovely sauté of thinly-sliced red onion, it's a best bet for Sunday game-watching, or a meatless Friday night supper. Make two or three and serve on a buffet.  Again, as with many of The Empty Nester Gourmet's recipes, less than an hour, from your grocer's shelf to your dinner table.

Ingredients
1 medium red onion, sliced paper thin
2 shallots, sliced paper thin
2 cloves fresh garlic, minced
1 tbsp. extra virgin olive oil, plus extra for drizzling
1 tbsp. butter
4 vine-ripened tomatoes, sliced very thinly
2 tbsp. freshly-grated Parmigiano Reggiano
1/2 c. shredded French gruyere cheese
1 small bunch -- about 20 leaves -- fresh sweet basil
Fleur de sel and freshly grated pepper to taste
One pate brisée or store-bought dough, rolled to a 12" round.
Flour for rolling pin and surface

Process
Preheat oven to 425F

1. Sauté onion, shallots and garlic in the olive oil and butter until brown and deeply carmelized. Allow to cool slightly and spread on rolled dough round.

2. Top with gruyere, layered tomatoes in a spiral-type pattern, basil, parmesan, salt and pepper. Drizzle with extra virgin olive oil.

3. Bake 10 minutes at 425F and 10 more minutes at 400F. Serve warm or at room temperature.

Panko Crusted Salmon

Mustard-roasted and Panko-coated, this is definitely not your mama's salmon! This flavorful twist on a low-calorie, high-protein dish will become an instant favorite in your home and among friends. It's so simple to prepare, takes less than an hour from start to finish. No sweet teryaki or salty soy here, but loaded with delicious herbs and spices.

Served with rice, or just a crispy salad of mixed greens, it's a meal that you'll make again and again.

Ingredients

1½ lbs. salmon filet

2 tbsp. mustard

2 tsp. fresh thyme (chopped)

2/3 c. Panko (Japanese dried breadcrumbs)

2 tbsp. chopped flat-leafed parsley

½ tsp. Hungarian or other good quality paprika

4 tsp. extra-virgin olive oil

Salt and freshly pepper to taste

Process

Preheat oven to 400F.

1    1. Set salmon on foil lined baking sheet, skin side down.

2    2. Combine mustard and 1 tsp. thyme in small bowl.

3    3. In another bowl mix Panko w/1 tsp. thyme, 4 tsp. olive oil, parsley and paprika.

4    4. Spread mustard mixture on salmon.

5    5. Top w/bread crumb mixture.

6    6. Roast salmon at 400F degrees, 15-40 mins depending on thickness of salmon. Check after 15 mins. and adjust time.

Coquilles St. Jacques (Scallops in Cream Sauce)

Elegantly Simple ... And Simply Elegant.

If you are musing over what to serve on New Year's Eve (we served it on Christmas Eve), here's a surprisingly easy yet exquisite dish that works for two, four or six. Served over ris au four (baked rice) and accompanied by a chilled white wine or Prosecco, and garlic-sautéed haricots vert, it is a memorable meal for a special night. With abundant thanks my muse, master chef Pierre Franey, for his inspiration.

Ingredients

Coquilles (Scallops in Cream Sauce)
1-1/2 lbs. fresh bay scallops, well rinsed and patted dry
1/2 lb. mushrooms, sautéed in 2 tbsp. butter (can be done ahead)
1 shallot, minced
6 tbsp. butter
3 leeks, washed well, and chopped finely
2 cups heavy cream
2 tbsp. flour
1/4 c. dry white wine, such as a Pinot Grigio or Chardonnay
1 small shallot, chopped finely
3 cloves fresh garlic, minced
2 tbsp. Sambuca (or Pernod)
Salt and freshly ground pepper to taste

Baked Rice

1-1/2 c. white rice
2-1/4 c. water or low-sodium chicken broth
1 small sweet onion, chopped finely
1 clove fresh garlic, minced
2 sprigs fresh thyme and 2 sprigs fresh parsley
1 small bay leaf
Salt and freshly ground pepper to taste

Process

Prepare the rice first:
Preheat oven to 400F degrees.

1. In a small Le Creuset or similar casserole that can go from the range top to the oven, sauté the onion and garlic in butter until translucent. Stir in the rice and coat well.

2. Add water or broth, and all ingredients.
3. Cover with a lid and bake at 400F for 15 minutes.

While the rice is baking:
1. Sauté the leeks in butter until wilted. Add wine, and cook for a few minutes until it has given up its alcohol. Stir in cream, flour, salt and pepper to taste. Simmer over low heat to reduce and thicken, stirring frequently.

2. As cream mixture simmers, sauté shallots, salt and pepper in a large separate non-stick sauté pan. Add the scallops when shallots are translucent and sauté to a golden hue.

3. Add Sambuca and heat until it has given up its alcohol.
4. Combine scallop mixture with cream sauce, bring to a boil, and add remaining butter. Serve with baked rice.

Provençal Lamb Stew, Pommes de Terre au Persil

Nothing says French like an authentic French stew, especially on a cold wintry day, and this one adds a twist that keeps all of the flavor locked into the stew. Here we took license with the original French country recipe, by adding the peas as a side rather than incorporating into the stew, and by creating a spectacular, buttery mash of pommes de terre au persil (parslied potatoes) as an accompaniment. This version retains all of the hearty meat and mushroom taste, and puts us in mind of Provençal forests deep in winter, while adding perfect accents with potatoes, parsley and peas.

This recipe will take a few hours to prepare, so give yourself ample time some morning or afternoon and by all means, enjoy the process, as you lovingly craft a dinner with complex flavor for cherished family and/or friends that they can't get just anywhere. As with most soups or stews, for some reason this one tastes better after it has been cooled and reheated, or the next day.

It's a wonderful dinner to serve, feels very elegant and makes you appear an accomplished cook, especially when accompanied by a fine beaujolais and crusty baguette.

Ingredients

2-3 lbs. lamb steaks (round bone), cut into 1-2" pieces

1/2 to 1 c. hearty red wine (use only wine that you would drink at table!)

3 tbsp. flour

2 medium onions, chopped coarsely (about 1 cup)

1 lb. mushrooms, sliced and sautéed in butter

1 lb. carrots, cut into 2" pieces

1 lb. frozen peas

4 Yukon Gold potatoes, cut into thirds 

1/2 c. fresh parsley, chopped coarsely

4 - 6 tbsp. butter

1 tbsp. olive oil

3 cloves garlic, chopped

2 bay leaves

2 tsp. freshly chopped thyme or 1/2 tsp. dried thyme

Salt and freshly ground pepper to taste

Process

1. Sauté the mushrooms in 1-2 tbsp. butter and olive oil until deeply browned and set aside.

2. In a large dutch oven, add 1-2 tbsp. butter and sauté the lamb in stages so as not to cool down the pot, until richly browned and leaving a fond or tiny bits on the bottom of the pot.

These are the crusty, caramelized bits you want to render from the meat; they are called the fond.
They will add flavor and character to your stew.

3. Remove the meat with a slotted spoon and set aside. In the juice of the meat, sauté the onion and garlic until wilted and soft, about five minutes, stirring frequently. 

This is how your onions will look after you've added the wine and the slurry.
4. While the onion is cooking, make a slurry of 2-3 tbsp. flour and very hot water in a small bowl, stirring to dissolve the flour completely. Add to the cooked onions and stir until well incorporated.

5. Add back the meat, add in the carrots, mushrooms, bay leaf, thyme and stir well to incorporate.

6. Add more wine, about 1/3 cup. 

7. Allow to simmer for 10 minutes, stir to incorporate, lower heat and simmer on low heat, stirring every 10 - 15 minutes or so, making sure to scrape the bottom of the pot.

8. Meanwhile, in a separate saucepan, boil the potatoes in salted water.

9. When the potatoes are cooked (about 10 minutes, or when a fork slides through easily), drain and mash in same saucepan, using a fork or a potato masher. Add 2 tbsp. butter and freshly chopped parsley, mix and set aside.

10. Prepare the peas according to package directions, and when cooked, add butter, salt and pepper to taste.

11. After a few hours, check the stew and adjust flavorings to taste.

12. Serve with peas and potatoes, crusty bread and a hearty beaujolais.  Bon appetit!

Hot and Healthy Turkey Vegetable Soup

All it took was a snowy day, some leftover turkey from Thanksgiving and about an hour of time for the inspiration of this amazing turkey soup. It's sweetly simple to make, loaded with flavor, perfect for lunch or a light dinner, serves four generously.

Here's how:

Ingredients

1 tbsp. extra virgin olive oil
1 tbsp. butter
1 medium onion, chopped (generous 1/2 c.)
3 medium stalks celery with leaves, chopped (generous 1/2 c.)
3 cloves fresh garlic, minced
1/2 lb. carrots, cut into 1/2" pieces
Approx. 1-2 cups turkey, cut into 1" pieces
Two turkey wings
Bouquet garni made of three sprigs each of fresh parsley, fresh thyme, fresh rosemary
1 can chicken broth
6 c. water
2 cubes chicken boullion
Salt and freshly ground pepper to taste


Process

1. Sauté onion, garlic, celery and carrots in butter and oil until wilted and soft, but not browned.

2. Add turkey, chicken broth, water and cubes of boullion. Bring to a boil over high heat.

3. Add turkey wings. Skim fat and other residue as soup simmers.
4. Lower heat, simmer 1 hour, stirring occasionally.
5. Serve alone or with hot bread and a salad.