I posted this quite a while ago, but thought it deserved a second look.
Serves 4-6
- 1 medium cauliflower
- 1/4 cup butter
- 1 tbsp. flour
- 2 tbsp. butter for brushing dish
- 1 cup light cream
- pinch of salt and pepper
- 1/2 cup fine bread crumbs
- 3 eggs, separated
- 1 1/2 cups grated cheddar cheese
Preheat oven to 400 degrees. Cut cauliflower into florets, cook until tender and drain. Heat butter in a saucepan, add flour, stir over heat for 2 minutes and remove from heat. Add cream gradually, stirring with a whisk until smooth. Add salt and pepper and 2/3 of the crumbs. Stir in beat egg yolks, grated cheese and lastly, the cauliflower, being careful not to break up the florets.
Beat egg whites until stiff and carefully fold into the mixture. Pour into a greased dish and sprinkle the remaining crumbs over the top, baking for about 30 minutes until risen and golden in colour.
Yummy!
Thanksgiving Squash
It is getting close to this great holiday and here is one vegetable dish you can make the day before and bake the day of. It is a real showy presentation. Read on.
You will need:
- pinch of salt
- 1/4 tsp. pepper
- 5-6 lb. butternut squash
- 6 oz. Oka Cheese (see note below), remove rind and grate
- 1 1/2 – 2 cups whipping cream
- 3 fresh tarragon sprigs, leaves removed
Preheat oven to 350 degrees and remove the top oven rack.
Butter well a 13 x 9 i nch glass baking dish. Stir the salt and pepper together in a small bowl. Now remove the necks of the squash and save for another time. Peel the squash and with a mandolin, thinly slice the squash. By overlapping the slices, arrange the first layer. Sprinkle a pinch of the salt and pepper over the layer and add one half of the cheese.
Add the second layer of squash, repeating the cheese layer, salt and pepper over the top.
In a small saucepan heat the cream and tarragon to a simmer stage. Strain to remove the tarragon and pour the cream all over the surface of the squash. Now this may sound a little strange, but cover with buttered tin foil that has a few holes poked in it to allow for steam to escape. Bake for about 45-50 minutes until tender. Remove the foil and let stand for 10-15 minutes. With a cookie cutter, cut out rounds or squares and transfer to plates. Use two for each serving.
Note: Oka cheese is aged to attain optimum ripeness and has been compared to an exquisite cheese in France called Port-Salut.
With any turkey or ham dinner this will be a highlight. Next time in the kitchen, pat yourself on the back and say “damn I did this”. You deserve it.
Roasted Vegetables
When serving a dinner, say, with chicken, it is always nice to have roasted vegetables to accompany it.
- Take enough cherry tomatoes,
- nugget potatoes
- 1 red onion cut into quarters and then halved again
- egg plant that has been salted and rinsed, cut into 1 inch circles,
- couple stix of celery, peeled
- 1 tbsp. chopped fresh dill
- Couple of fresh mint leaves, chopped
- 2 cloves of garlic, chopped
- 1/2 cup good olive oil
Brush all the vegetables in oil. Place in a roast pan and cook covered for about 30 minutes in a 350 oven. Uncover and stir the vegetables to turn them over and bake for another 25-30 minutes.
This makes my mouth water just thinking about it. This is a great combination because of all the flavours and textures. Enjoy!
Ramekin Puffed Potatoes
Potatoes can be prepared in a million different ways, that’s for sure. Guess what? Here is one more. This is a classy presentation.
Preheat oven to 425 degrees.
- 2 1/2 lbs. potatoes (Yukon Gold is best)
- 4 eggs
- 1/2 cup milk
- 1/2 cup flour
- pinch of pepper
- 1/2 tsp. finely crushed fennel seed
- salt to taste
- softened butter
- 1/4 cup panko crumbs
Peel potatoes and cook until tender (about 15-20 minutes). Mash the potatoes and place in a mixer and mix until smooth.
Whisk together the eggs, milk, flour, fennel seed, pepper and a pinch of salt in a bowl. Stir into the potatoes until well blended.
Butter generously eight ramekin dishes. Sprinkle with bread crumbs and shake off the excess. Spoon the potato mixture equally in the dishes and smooth off the tops. Now for some quirky reason let this stand for 30 minutes before putting into oven.
Bake these for 30 minutes until puffed and golden. Serve immediately.
When you prepare your dinner with that extra touch, you elevate the dinner to a higher level. You feel good when everyone raves about it and you say, often now, “damn I DID this”.
Roasted Root Vegetable Risotto
We show root veggies here, but you can use whatever you have in the fridge. This is leftover-risotto at its finest.
you will need:
- 1 carton chicken broth
- 1/2 cup of water
- 3 cups of leftover roasted vegetables, diced
- 2 tbsp. butter
- 2 garlic cloves, crushed
- 1 cup arborio rice
- 1/2 cup white wine
- 1 cup crumbled, creamy Chevre cheese
- salt and white pepper to taste
In a saucepan, heat the broth with water until hot. Cut the vegetables into small pieces and melt the butter in a large, wide saucepan over medium heat. Add the garlic, cooking for a few seconds so as not to burn and add the rice and stir in.
Add the wine, stirring until no wine remains. Add the broth to the mixture, 1/2 cup at a time, gently stirring until the liquid is absorbed. This should be no more than simmering until completed. This takes 22 minutes EXACTLY. No more and certainly no less. During the last 6 minutes, add the vegetables, stir in carefully then add the cheese and stir. Taste and add salt and white pepper if needed. Serve immediately.
This is more than worth the time it takes to make. Honest. Try using potatoes, yams, carrots, turnips etc.
Potato Mushroom Make Ahead
This should be made the day before and will also allow more time for other pressing things to do. This recipe serves 8
You will need:
- 4 tbsp. extra virgin oil, divided
- 3 lbs. Yukon potatoes, peeled, cut lengthwise into 1/8″ slices
- 1 tsp. salt, plus a pinch for the mushrooms
- 1 1/2 cups whipping cream, divided (more if needed)
- 1 cup grated FRESH parmesan cheese, divided
- 3 garlic cloves, sliced very thin
- 1 lb. button white mushrooms
Preparation:
Preheat oven to 350 degrees
Brush 13 x 9 inch baking dish with olive oil. Arrange 1/3 of the potatoes in the dish, slightly overlapping. Sprinkle with a little of the salt.
Pour about 1/3 of the cream over top and about 1/4 of the cheese. Repeat layering as above 3 more times. Bake uncovered about 40-45 minutes. Adding more cream, if necessry to keep moist.
Slice mushrooms and toss with remaining oil and layer over top of the potatoes being sure to go to the edges. Drizzle 1/4 cup of cream over top of the mushrooms and 1/4 cup of cheese.
Continue baking for another 20 minutes until the potato edges are golden.
When making ahead, cool one hour. Cover and place in the fridge. Before serving, cut into serving portions, place on a parchment lined cookie sheet and heat in a 350 degree oven for about 15-20 minutes.
The smells coming from your kitchen when making this will probably have your neighbors forming lines outside your door. My husband always comes in and says, ‘Man, that sure does smell good. Too bad dinner is not today”
This is rich but ever so good. Now say, Damn, I did this…your guests will be impressed for sure.
Stuffed Upright Potatoes
Serves 4
- 4 small baking potatoes
- Butter (optional) or extra virgin olive oil
- 1/2 cup sour cream
- 1/2 cup Monterey Jack cheese, shredded
- 2 tsp. mustard
- 1/2 tsp. salt
- 1/4 tsp pepper
- Whipping cream (as needed)
- 2 hard cooked eggs, peeled and chopped
- 1 half large green pepper, chopped
- Fresh chives (optional)
Preparation:
Preheat oven to 425 degrees. Scrub potatoes and prick all over with a fork. If you wish to have softer skins, just rub in some olive oil. Bake about 40 minutes. Remove from oven and cool slightly.
To make the potatoes stand up, cut enough off the bottom so they won’t tip. Cut a small bit off the top. Scoop pulp from the slices and discard the skin but do not break it. You want to be able to use them like a “bowl ‘ later on.
Place the pulp in a bowl and mash. Stir in the sour cream and butter (if using) cheese, mustard, salt and pepper. If needed, add a little cream to make the desired consistency. Stir in the hard cooked eggs. Carefully spoon this mixture into the skins of the potatoes equally. Stand the potatoes upright in a square baking dish.
Bake in your preheated oven for about 20 minutes until completely heated through and tops are browned. You can prepare these ahead up to putting them in the oven. Cover and refrigerate. Can be reheated in a 325 degree oven for about 45 minutes.
Besides looking pretty they taste amazing.
Garlic Mashed Potatoes With Attitude
These are great potatoes and it was my son-in-law who taught me how to get “lumpless” potatoes, guaranteed.
Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Whipping Cream
Preparation:
Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned potato ricer, mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
These potatoes are sooooooo good and will go with any dinner you are planning. Everyone in this house loves them. Enjoy!
Parmesan Baked Asparagus
Now we need to eat our veggies and I fell in love with fresh asparagus over 20 years ago when we first moved here and found it really wasn’t that slimy goo in a can. Ever since then it really has become my favourite veggie to serve.
You will need:
- 1 bunch of asparagus, thin stalks if possible
- 2 tsp. olive oil
- Pinch of salt and ground pepepr
- 1/2 cup grated parmesan cheese
Preparation:
Preheat oven to 425. Place the asparagus on a nonstick baking sheet. Drizzle with oil, sprinkle the salt and pepper over and toss to coat. Bake for ten minutes. Sprinkle with cheese and bake another two to three minutes.
Doesn’t get any easier, I promise you but it looks and tastes like it was much more. Enjoy!
Twice Baked Squash
This is so tasty, so give it a try. Not hard or difficult.'(just like the potatoes)
Serves 4
- 2 butternut squash (about 5 1/2 lbs in total)
- Pinch of salt and pepper
- 9 tbsp. sour cream
- 1 tsp. paprika
- 3-4 tbsp. panko crumbs, lightly toasted
- Butter
Preparation:
Preheat oven to 450 degrees.
Cut the squash in half lengthwise. Remove all seeds and fibers. Sprinkle surface with salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in the pan, cover with foil and bake for about forty minutes. Remove from oven and let cool enough for you to handle. Now reduce oven to 425 degrees.
With a large spoon, carefully scoop out the flesh of the squash and put in a bowl making sure to leave one-quarter of an inch so they retain their shape. Add all the ingredients except the crumbs and mix well until smooth. Fill the empty shells with the mixture, sprinkle with toasted panko crumbs and a few tsps. of butter dotting the top. Return to oven and bake for another 25 minutes.
You won’t believe how tasty this is! In a word-yummy.
Puffed Cauliflower with Cheese
Serves 4-6
- 1 medium cauliflower
- 1/4 cup butter
- 2 tbsp. butter for brushing dish
- 1 cup light cream
- Salt and pepper to taste
- 1/4 cup fine bread crumbs
- panko crumbs for topping
- 3 eggs, separated
- 1 1/2 cups grated cheddar cheese
Preparation: Preheat oven to 400 degrees.
Cut cauliflower into florets, cook until tender and drain. Heat butter in saucepan, add flour, stir over heat for 2 minutes, remove from heat. Add cream gradually, stirring with a whisk until smooth. Add salt and pepper and 2/3 of the crumbs. Stir in beaten egg yolks, grated cheese and lastly, the cauliflower, being careful not to break up.
Beat egg whites until stiff and carefully fold into the mixture. Pour into greased baking dish and sprinkle remaining crumbs over the top, baking for about 30 minutes until risen and golden in colour.
I have used this recipe over the years and never get tired of it. It works well with almost any meal but exceptionally good with Rack of Lamb.
Garlic Mashed Potatoes With Attitude
- Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Cream
Preparation: Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned hand masher, loosely mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
Always a favourite with friends and family alike.