Tuesday, October 25, 2011

Cauliflower cassarole

I wasn't always a fan of cauliflower. Maybe it was the mushy texture or the generally bland flavor, but as time has gone on I've warmed to it. What better way to enjoy it than covered in cheese and topped with a crispy bread crumb topping. This recipe is basically the same as for Mac & Cheese, but with the cauliflower instead of pasta.

Cauliflower Casserole 
1 large head cauliflower, cut into large pieces
1 -2 cloves garlic, sliced
2 cups milk 
2 Tbs cornstearch
salt and pepper to taste
3 - 6 oz cheese (I used cheddar and gruyere)
about 1/4 cup bread crumbs

Preheat over to 400.
Warm the 1 3/4 cups milk with the garlic.


Meanwhile boil the cauliflower in a large pot of boil water for about 5 minutes, until just tender. Drain and set aside.


Mix the cornstarch with the reserved milk.


Slowly drizzle into the warm milk and cook until the sauce thickens. Turn off heat and add about half the cheese. Stirring until the cheese melts.


Add the cauliflower and season generously with salt and pepper.


Pour into a baking dish and sprinkle with the rest of the cheese and cover with the bread crumbs.


Bake in 400 deg oven for about 30 minutes, until the top is nicely browned. Let sit for a couple minutes before serving.


Wednesday, October 19, 2011

Eggplant in Garlic Sauce

I had a bunch of Japanese Eggplant at home, and was looking for something easy to make. This simple dish fit the bill. I went a little heavy on the sauce so that we could pour extra over rice.

Eggplant in Garlic Sauce
4 - 5 Japanese Eggplant
2 -3 cloves garlic, minced
1/2 cup soy sauce
2 Tbs brown sugar
2 Tbs rice vinegar
1 tsp hot sauce (or more to taste)
1 Tbs corn starch

Slice the eggplant in half lengthwise, then score down the middle, making sure not to go through the skin.


Mix garlic, soy, sugar, starch and vinegar and set aside.


In a large skillet, heat oil and place eggplant skin side down. Brown for 2 or 3 minutes.


Pour in about a 1/2 cup of water cover and steam eggplant for about 10 minutes until soft.


Add the sauce and cook over medium high until the sauce thickens.


Serve with white or brown rice.


Monday, October 17, 2011

I'm Back...with more brussel sprouts

I never really ate brussel sprouts. There wasn't a bad experience to point to, they just weren't something we ate. Well, until recently. 

Here is another simple take, first roasting them then finishing in the pan and topping with some Parmigiano.

Brussel Sprouts with Parmigiano
Brussel sprouts 
salt an pepper
Parmigiano Reggiano

Trim the brussel sprouts of any brown leaves. Toss with oil and season with salt and pepper. Roast in 450 oven for about 20 minutes until they begin to soften.


Heat a cast iron pan, and coat with oil. Add the par-cooked sprouts and cook over high heat for about 5 minutes.


Turn once and sprinkle generously with cheese. Turn again and remove from heat after cheese melts, but before it burns. Season with salt and pepper.IMG_9487