JACQUES'S CAULIFLOWER AU GRATIN
Make and share this Jacques's Cauliflower Au Gratin recipe from Food.com.
Provided by IngridH
Categories Cheese
Time 50m
Yield 1 large gratin dish, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Turn the cauliflower upside down, and cut all around the stem with a sharp knife, slicing off the tough leafy stems that are attached to it. Pick off any remaining leaf pieces that may still be attached. Do not cut the florets apart.
- Put the cauliflower, stem end down, into a large pot with an inch of watter and 1/4 teaspoon salt. Cover tightly and bring to a rapid boil. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly.
- Turn the cauliflower upside down, and slice all around the core, through the floret stems, so the head falls apart. Arrange the florets in a single layer round side up, then chop up the cooked core and scatter the pieces in the dish. Reserve the cooking water for the sauce.
- Pour 2 cups of milk, and 1/2 cup cooking water, and 1/2 cup cream into a saucepan and heat slowly. Do not boil!
- Melt the butter in a large saucepan, and whisk in the flour to make a loose paste. Cook over medium heat for about 2 minutes while stirring constantly. Don't let it color more than a light beige.
- Remove the roux from the heat. Pour the milk mixture into the roux and whisk vigorously to blend. Return to the heat and bring to a gentle boil, stirring constantly. Whisk in 1/2 teaspoon of salt, 1/8 teaspoon white pepper, and a pinch or two of nutmeg. Taste, adjust seasoning as needed to suit your taste. Simmer for 2 to 3 minutes, stirring constantly with a wooden spoon. The sauce should be thick, but pourable. If necessary, thin with a bit of milk or cooking liquid, stirring to blend well, and adjust the seasonings if needed.
- Season the florets with 1/8 teaspoon each salt and pepper, and scatter 1/4 cup of the grated cheese over the top. Set the gratin on a cookie sheet, then ladle or pour the sauce over the cauliflower. Sprinkle on the rest of the cheese.
- Place the sheet on the middle rack of the oven and bake until the sauce is bubbling and the cheese is browned, about 25 minutes.
- DO AHEAD NOTE: The assembled gratin can be made several hours ahead, and store, well wrapped in the refrigerator. Preheat the oven to 375F and allow 30 to 40 minutes for heating the gratin and browning the cheese.
Nutrition Facts : Calories 283.7, Fat 21.5, SaturatedFat 13.2, Cholesterol 68.7, Sodium 286, Carbohydrate 14.6, Fiber 2.1, Sugar 2, Protein 9.8
MY CAULIFLOWER AU GRATIN
I absolutely LOVE this recipe. It is the only way I can get my DSS to eat cauliflower. You can also use this recipe for Potatoes Au Gratin, just bake longer for the potatoes to become tender. From the Angels in the Kitchen Cookbook.
Provided by SkinnyMinnie
Categories Cauliflower
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the cauliflower and remove the green stems. Cut into bite sized pieces.
- Heat oven to 350ºF.
- Cook in a large saucepan of boiling salted water for 15 min or until tender crisp and drain.
- Place in a baking dish coated with nonstick cooking spray. (I use an 8x8 pan).
- Melt the butter in a medium saucepan.
- Stir in the flour. Cook for a few min, stirring constantly - DO NOT BROWN.
- Mix the evaporated milk and water in a bowl.
- Stir milk mixture into the flour mixture gradually, cook for 10 min or until thickened, stirring constantly.
- Stir in the Worcestershire sauce and season with salt and pepper to taste.
- Pour the white sauce over the cauliflower and cover with cheese.
- Bake at for 20-25 min or until bubbly.
Nutrition Facts : Calories 577.5, Fat 46.8, SaturatedFat 29.5, Cholesterol 138.8, Sodium 612.2, Carbohydrate 20, Fiber 2.1, Sugar 2.1, Protein 21.3
JACQUES'S CAULIFLOWER AU GRATIN
Make and share this Jacques's Cauliflower Au Gratin recipe from Food.com.
Provided by IngridH
Categories Cheese
Time 50m
Yield 1 large gratin dish, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Turn the cauliflower upside down, and cut all around the stem with a sharp knife, slicing off the tough leafy stems that are attached to it. Pick off any remaining leaf pieces that may still be attached. Do not cut the florets apart.
- Put the cauliflower, stem end down, into a large pot with an inch of watter and 1/4 teaspoon salt. Cover tightly and bring to a rapid boil. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly.
- Turn the cauliflower upside down, and slice all around the core, through the floret stems, so the head falls apart. Arrange the florets in a single layer round side up, then chop up the cooked core and scatter the pieces in the dish. Reserve the cooking water for the sauce.
- Pour 2 cups of milk, and 1/2 cup cooking water, and 1/2 cup cream into a saucepan and heat slowly. Do not boil!
- Melt the butter in a large saucepan, and whisk in the flour to make a loose paste. Cook over medium heat for about 2 minutes while stirring constantly. Don't let it color more than a light beige.
- Remove the roux from the heat. Pour the milk mixture into the roux and whisk vigorously to blend. Return to the heat and bring to a gentle boil, stirring constantly. Whisk in 1/2 teaspoon of salt, 1/8 teaspoon white pepper, and a pinch or two of nutmeg. Taste, adjust seasoning as needed to suit your taste. Simmer for 2 to 3 minutes, stirring constantly with a wooden spoon. The sauce should be thick, but pourable. If necessary, thin with a bit of milk or cooking liquid, stirring to blend well, and adjust the seasonings if needed.
- Season the florets with 1/8 teaspoon each salt and pepper, and scatter 1/4 cup of the grated cheese over the top. Set the gratin on a cookie sheet, then ladle or pour the sauce over the cauliflower. Sprinkle on the rest of the cheese.
- Place the sheet on the middle rack of the oven and bake until the sauce is bubbling and the cheese is browned, about 25 minutes.
- DO AHEAD NOTE: The assembled gratin can be made several hours ahead, and store, well wrapped in the refrigerator. Preheat the oven to 375F and allow 30 to 40 minutes for heating the gratin and browning the cheese.
Nutrition Facts : Calories 283.7, Fat 21.5, SaturatedFat 13.2, Cholesterol 68.7, Sodium 286, Carbohydrate 14.6, Fiber 2.1, Sugar 2, Protein 9.8
CAULIFLOWER AU GRATIN
This is a different way to prepare cauliflower that is very tasty. I had this dish at a neighbor's barbecue and had to have the recipe.
Provided by Chris from Kansas
Categories Cauliflower
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Steam cauliflower for 10 minutes.
- Simmer next 4 ingredients for 5 minutes and then add seasonings.
- Combine cauliflower and sauce in baking dish.
- Sprinkle with cheese and breadcrumbs.
- Bake 15 minutes at 375°.
Nutrition Facts : Calories 99, Fat 3.4, SaturatedFat 2, Cholesterol 8.8, Sodium 293.9, Carbohydrate 14.3, Fiber 3.6, Sugar 5, Protein 4.5
CAULIFLOWER AU GRATIN
Make and share this Cauliflower Au Gratin recipe from Food.com.
Provided by dreamin1_fiveo
Categories Cheese
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees farenheit.
- Chop cauliflower head roughly in medium sized chunks.
- Steam cauliflower in a pan until semi-soft.
- Spread out in bakeproof pan.
- Pour in the evaporated milk (or use half and half instead).
- Sprinkle on the cheddar cheese. (or you can use Monterey Jack pepper cheese).
- Next layer is corn flake crumbs (I often use Special K).
- Dot top with pats of butter or margarine.
- Sprinkle top with salt and pepper.
- Bake for aproximately 25-30 minutes until lightly browned on top.
Nutrition Facts : Calories 344.7, Fat 24.1, SaturatedFat 14.9, Cholesterol 69.3, Sodium 714.5, Carbohydrate 21.4, Fiber 6, Sugar 6.1, Protein 15.2
CAULIFLOWER AU GRATIN
Make and share this Cauliflower Au Gratin recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook cauliflower in boiling water to cover with 1/2 teaspoon salt 5 minutes; drain.
- Combine remaining 1/2 teaspoon salt, butter, and next 3 ingredients; stir in cauliflower, bell pepper, tomatoes, onion, and 1 1/4 cup cheese.
- Spoon into a lightly greased 2-quart baking dish.
- Sprinkle with remaining cheese.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 293.6, Fat 18.6, SaturatedFat 11.1, Cholesterol 50, Sodium 924.6, Carbohydrate 22.9, Fiber 4.2, Sugar 8.2, Protein 10.9
JULIA & JACQUES'S DECONSTRUCTED TURKEY WITH CORN BREAD STUFF
The Washington Post, Nov18, 2009 "MAKE AHEAD: The stuffing and rich turkey stock can (and should) be made up to 2 days in advance; let cool, then cover and refrigerate. If the giblets or gizzard have been roasted as part of the stockmaking process, refrigerate them to use for the last steps of making the gravy. The turkey can be cut into the necessary pieces and deboned a day in advance. Wrap well and refrigerate until ready to use. " Adapted from "Julia and Jacques Cooking at Home" (Knopf, 1997). Tested by Bonnie S. Benwick for The Washington Post.
Provided by Busters friend
Categories Poultry
Time P2DT1h30m
Yield 12 serving(s)
Number Of Ingredients 38
Steps:
- For the rich turkey stock: Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the turkey neck, bones and any meaty trimmings; sear on all sides until nicely browned. This can take about 15 minutes total. Transfer to a plate, then add the onion, carrot and celery, stirring to coat in the pan fat. Cook for about 10 minutes, stirring, until browned at the edges. At this point, the giblets (heart, liver, gizzard) can be added and sauteed until lightly browned, if desired. Transfer the contents of the pot to a plate; reserve for later use.
- Use paper towels to wipe out any fat from the pot. Place it over medium-high heat; when it is quite hot, add the broth and use a wooden spoon to dislodge any browned bits in the bottom of the pot. Add the bones, trimmings and vegetables, stirring to combine, then add the bay leaves and thyme, 1/4 teaspoon of salt and a few grinds of pepper. Once the liquid starts to bubble at the edges, reduce the heat to medium or medium-low and cook for 30 minutes, occasionally skimming off any foam or scum that rises to the top. Then cover and cook for 1 to 1 1/2 hours, during which time you can add the heart and gizzard to cook for 15 minutes and 45 minutes, respectively, then remove to cool and reserve for later use, if desired.
- Strain the stock through a fine-mesh strainer into an 8-cup container, discarding the solids. You should have about 6 cups. Taste, and adjust the seasoning as needed. Cool to room temperature, then cover and refrigerate so that any remaining fat rises to the top and can be discarded.
- For the stuffing: Line a bowl with a few layers of paper towels.
- Heat a teaspoon or two of the oil in a large skillet over medium heat. Add the sausage meat in several pinches/pieces. Cook for about 5 minutes, until it is no longer pink (but not fully browned), stirring often to break up the meat. Use a slotted spoon to transfer to the paper towel-lined bowl to drain.
- Add the remaining oil and the butter to the skillet; increase the heat to medium-high and add the onion, celery, mushrooms, sage, salt and pepper, stirring to combine. Cook for about 8 minutes, stirring occasionally, until the vegetables have slightly softened. Return the drained sausage to the skillet, then add the broth and cook for about 1 minute, stirring.
- While the vegetables are cooking, place the cornbread cubes in a large mixing bowl. Add the cooked vegetables and sausage, and toss to combine, crumbling some of the cornbread to form a stuffing that is moist yet loose. Taste and adjust seasoning as needed. Cool completely, then cover and refrigerate until ready to use.
- For the turkey: Discard any pieces of fat or excess skin and any pop-up plastic timer. Use paper towels to pat the turkey dry, and place it on a large clean cutting board.
- Use a sharp knife to dislodge and remove the wishbone. Use the shears to snip off the nubbins and smaller parts of the wings. Use a large butcher's knife to carefully cut off the ends of the drumsticks bone; discard the nubs. Use a sharp knife to cut the leg-thigh section from the bird, keeping them together as one large piece. Use a small sharp knife, preferably a fish knife, to cut the flesh away from the bone in each thigh, then snap the bone at the joint and remove it (save for stock).
- Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Have a two large roasting pans ready, one with a flat rack that fits inside it.
- Season the inside of each boned thigh-leg piece with salt and pepper, then use about 1/2 cup of the cooled stuffing to to fill it. Close the flaps of meat and skin over the stuffing, using toothpicks to secure the flesh. Use the oil to lightly coat the stuffed leg pieces; place them seam side up on the rack inside the roasting pan.
- Use the remaining stuffing to form a large mound at the center of the remaining roasting pan. Drape the backbone-less turkey over the stuffing, so that it covers the stuffing completely and creates a kind of turkey tent. Grease the skin with a little of the oil, then season with the 1/2 teaspoon of salt and pepper to taste. Add the diced onion, carrots and celery around the turkey. Place the roasting pan with the stuffed legs on the upper rack and the pan with the whole turkey breast/stuffing on the lower rack. Roast for 30 minutes.
- While the turkey parts are roasting, combine the cider, hot pepper sauce and salt in a liquid measuring cup.
- Remove the pan of stuffed legs from the oven; turn them seam side down on the rack, then use a pastry brush to baste them with half of the cider mixture. Return them to the oven and roast for about 1 hour, or until an instant-read thermometer inserted into the drumstick meat registers 170 degrees. The legs should be browned and crisp. Transfer to a cutting board and let cool for a few minutes.
- As soon as you have returned the stuffed and basted legs to the oven, remove the pan with the turkey breast/stuffing. Use the remaining cider mixture to baste the skin, then return the pan to the oven and roast for 1 hour, or until an instant-read thermometer inserted into the breast meat (close to the bone) registers 155 to 160 degrees. Transfer the whole turkey breast to a serving platter, and transfer the stuffing to a serving bowl; cover loosely with aluminum foil to keep warm.
- Pour any drippings from the roasting pan with the rack into the roasting pan with the vegetables. Place the filled roasting pan over medium heat (2 burners if needed). Carefully add the vermouth, using a wooden spatula to dislodge any browned bits from the bottom of the pan. Then add 3 cups of the rich turkey stock until heated through. Remove from the heat; strain through a fine-mesh strainer into a medium saucepan, discarding any solids.
- Place the saucepan over medium heat so the strained mixture heats through. Add the roasted giblets or gizzard, if desired, and allow to heat through. Then use an immersion (stick) blender to puree them in the liquid.
- Whisk together the potato starch or arrowroot and the port in a small measuring cup. Add to the saucepan, whisking, and cook until the liquid in the pan thickens slightly to form a gravy. Season with salt and pepper to taste. Reduce the heat and keep warm on the lowest setting.
- When ready to serve, discard the toothpicks in the stuffed legs, then, if desired, use needlenose pliers to carefully dislodge and remove any white tendons that should now be visible on the drumsticks. Arrange the legs in natural positions on either side of the turkey breast; if desired, spoon some of the warm gravy over the turkey pieces before taking the platter and the bowl of warm stuffing to the table. Pour the remaining gravy into a warmed gravy boat.
- To serve, cut the stuffed thighs crosswise into 1/2- or 3/4-inch slices that show stuffing at their center. Carve the remaining turkey at the table; pass the gravy at the table.
Nutrition Facts : Calories 713.2, Fat 37.3, SaturatedFat 10.5, Cholesterol 241.9, Sodium 1232.9, Carbohydrate 9.6, Fiber 1.9, Sugar 4, Protein 75.7
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