Roasted Cauliflower Mac & Cheese

The Vegetarian Times

     This winter I had seen several posts for a Cauliflower Mac & Cheese and all of them looked amazing. Some started off with roasted cauliflower and then went on to add all sorts of goodies, like broccoli, peas, bacon, tomatoes, and chicken. All of them looking delicious. Finally last Sunday I got to  give my hand at making my very first Cauliflower Mac & Cheese!

 After looking over many recipes I had finally settled on the one from the Vegetarian Times to use as my base. However, instead of boiling or steaming the cauliflower I had decided to roast it in the oven at 375*f for 15 minutes with just a little bit of olive oil on it. I also added some shallots, garlic and prosciutto that was left over in my freezer to the sauce.  It was pretty delicious and definitely something that I cannot wait to try again.

Recipe: Adapted from the Vegetarian Times

1 Head of Cauliflower, broken into 1 inch florets

2 Shallots sliced

2 cloves of Garlic, chopped

4 strips of prosciutto, sliced into small bits

1 cup of grated cheese like cheddar or monterey jack ( I used Narragansett Creamery's Atwell's Gold!)

2 egg yolks

2 tbs of butter 

2 tbs of flour 

2 cups of low fat or whole milk 

1 pinch of red pepper flakes 

Salt & Pepper

2 tbs of olive oil

1 1/2 cups of bread crumbs

• Pre heat the oven to 375*f. In a large baking dish add the Cauliflower florets. Toss them in Olive Oil and bake for 15 minutes or until golden brown on the tops. Remove from oven and set aside
• In a medium sauce pan over  low to medium heat add the butter, garlic, shallots and prosciutto. Cook together for two minutes. Add the flour and stir until it is fully combined and a paste is made. 
• Remove the pan from the heat and slowly stir in the milk until the mixture is smooth. 
• Return the pan back to the stove top, stir until the sauce thickens.
• Add the grated cheese and red pepper flakes to pan, continuing to stir. Stir until the mixture is smooth and creamy ( about 7 to 8 minutes.) 
• Add the egg yolks into the sauce and combine.
• Pour the sauce over the cauliflower florets and top it all of with a coating of bread crumbs. Bake in the oven at 375*f for 30 minutes. 

Béchamel Sauce: A kitchen basic.

Pink-Apron.com

  The frenchness of the name béchamel has a tendency to scare of the average kitchen avenger but, in all truth it is as easy and quick to make as any can of condensed soup is to make. Once you learn how to make a  béchamel sauce you will never pick up a can of campbell's cream of anything soup ever again. I promise.

 A béchamel sauce is extremely versatile you can add some cheese to it and layer it into your lasagna or have over some of Venda Ravioli's Beef Tortellini (YUM!) It is the base to all all good au gratins and casserole dishes with out the sodium and preservatives.  Mix up the flavor by adding fresh or dried herbs and spices after the milk/ liquid has been added before you return it to the heat.

The Little GSP: Baked Tortellini with Peas and Ham

Add grated cheese, french mustard and Worcestershire for a Mornay Sauce, which is delicious with chicken and/ or pasta.



Recipe for a Basic Béchamel Sauce:

2 tbs of Unsalted Butter
2 tbs of Flour
1 cup of Whole Milk
Salt & Pepper
Pinch of Nutmeg*

•   In a heavy bottomed sauce pan over medium heat melt the butter and blend in the flour. Combine the flour and butter until you smell a slightly nutty scent coming from the flour (about 2 minutes.) 
•  Remove the pan from the heat and slowly add the milk in stirring constantly. Blend until smooth. 
• Return the pan to the burner at medium heat and cook slowly, stirring constantly, until the sauce has thickened and smooth. 
• Season to taste with salt and pepper. 
• I like to add a pinch of nutmeg as it adds a little flavor kick to the sauce. 

For a thin béchamel sauce: use 1 tablespoon of each butter and flour per 1 cup of milk 

For a medium béchamel sauce: use 2 tablespoons of butter and flour per 1 cup of milk 

For a thick béchamel sauce: use 3 to 4 tablespoons of butter and flour per 1 cup of milk 

To make the sauce lighter: substitute stock or white wine for all of the milk or a portion of it.  If you want to make the sauce ahead of time it can be portioned out and frozen. 

                                           

  

Really Real Mayonnaise

The House by The Sea

  Yesterday afternoon, just after returning home from a weekend visiting with my mother and sister in Maine,  I made my way to the kitchen to start in on dinner and also get some lunch stuff for the week ready.
 There I am at the counter everything for my tuna salad is chopped and diced in the bowl ready to be mixed but, oh no, we have no more mayonnaise! This could have been tragic, especially for me who really really wanted a nice tuna sandwich after the 3 hour drive. Luckily for me after a few quick taps on Google I was able to find an amazing recipe for Real Mayonnaise from the NY Times*  that took less time than it would be to drive to the store and purchase some. Bonus there was a also a video to follow that made it easier and was entertaining at the same time.

 I used a little bit less oil that suggested as I did not want mine to be as runny but, the amount was just perfect and it made my Tuna Salad Sandwich spectacular. Now that I know how easy it is to make and how delicious it is I cannot wait to test it out in all different dishes.

Mix it up and add fresh herbs, spices or sauces to make all different flavors.

 *Keep in mind that this recipe has raw egg in it and will only last for a few days before it spoils and it should not be left out in the summer's sun and heat for too long.

Avocado Grapefruit Salad with Bacon & Feta Cheese

     With New Year came Winter's cold weather and over the last few days I have been craving the warm rays of the sun. Finally it hit me if I cannot feel the warmth of the sun at least I can enjoy the citrus fruits that joyful grew in her rays. Ever since then I have been on my mad citrus kick!

  I found this amazing and adaptable recipe for the Avocado and Grapefruit Salad on Pinterest and decided to give it a whirl. So far I have made it for dinner, lunch and even for breakfast with a poached egg and english muffin on the side. Serve it up in a tortilla bowl and top it off with blackened chicken or seasoned shrimp 




Ingredients: 
2 Avocados halved, pitted and peeled 4 cups Olivia's Spring Mix
3/4 cup Narragansett Creamery Salty Sea Feta Cheese, crumbled
6 slices Apple Wood or Regular Bacon, crumbled
2/3 cup Red Onion, sliced
1/2 Green or Red Bell Pepper, sliced into match sticks

1 large Pink Grapefruit, sectioned and cut into large chunks 
1/4 cup of D.E. Vine Honey Balsamic Dressing
1/4 teaspoon ground black pepper
Pinch of Sea Salt 


   In a large bowl toss all the ingredient together and serve.