Cauliflower Gratin with Almond Crust

There was an article in the Taste Section of San Antonio Express about the best recipes in the 25 years of Taste. This was one of them. I loved it.  I ate it tonight as my dinner. I will definitely make this again.



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/cauliflower-gratin-with-almond-crust

Ingredients:
1/4 cup butter
1 head cauliflower separated into florets
1 small onion chopped
2 garlic cloves, minced
2 tablespoons flour
2 teaspoons chopped fresh thyme
1/2 teaspoon salt (I think it could have used a little more)
1/2 cup whipping cream
1 cup (4 oz)  shredded Gruyere cheese
1/2 cup Japanese bread crumbs (panko)
1/4 cup sliced almonds
1/4 cup grated Paremsan cheese
Directions:
Heat oven to 400 degrees. Melt butter in a large skillet over medium-high heat. Add cauliflower, onion, and garlic. Sauge' 10 minutes or until golden and just tender. Sprinkle with flour, thyme, and salt. Stir well. Remove from heat. Spoon cauliflower mixture into a 11" X 7" baking dish and drizzle with cream.  Sprinkle with Gruyere cheese, bread crumbs, almonds, and Parmesan, in that order. Bake 18-20 minutes or until golden.

Green Bean Casserole

Stacy made this for our Thanksgiving feast and it was a huge hit.  She made it her own by adding carmelized onions and a seeded jalapena. It has just the right amount of kick, but not too much for the little ones.



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/green-bean-casserole

Ingredients:
1- 16oz. package frozen french green beans
1 can mushroom soup
1/4 cup milk
1 onion carmalized
1 seeded jalapena
1 can french fried onions
Method:
Take one package of french green beans and add 1 can of mushroom soup, 1/4 cup milk. Stir until well combined.  In a skillet add about 1 tablespoon olive oil and 1 tablespoon butter over low heat.  When butter is melted add one onion cut into rings. Cook over very low heat until the onions are slightly browned and wilted. Add 1 seeded jalapena that has been diced.  Cook this about 5 minutes longer and add to the green bean mixture.  Top with a can of french fried onion rings and bake in a 350 degree oven about 30 minutes.

Sweet Potato Souffle

This is another recipe from Thanksgivings at the Edwards'.  When I was first married and introduced to the Edwards' Thanksgiving, I used to ask for all the recipes after dinner and they would sit around the table and talk while giving me their Thanksgiving recipes. I am so thankful that even then I loved to cook enough that I wanted the recipes for good food.  It just wouldn't be Thanksgiving without this sweet potato souffle. I guess everyone has at least one recipe that you have to have at Thanksgiving. This is mine.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/sweet-potato-souffle

Ingredients:
3 cups of mashed sweet potatoes - I used fresh sweet potatoes, but you could certainly use canned
1 cup sugar
1/2 cup butter
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
Topping:
1 cup brown sugar
1/3 cup butter
1/3 cup flour
1 cup chopped pecans
Method:
Take the fresh or canned potatoes that are still warm and add the 6 ingredients and mash the potatoes.  Since my potatoes were fresh and very hot, I added a little of the hot mixture to my eggs to temper before adding the eggs to the other ingredients.
Mix the topping ingredients and sprinkle over the potato mixture. Bake 350 degrees 30-35 minutes until topping is a little crispy.  I made these potatoes ahead and put them in the refrigerator. I mixed my topping ahead and kept is separate in a baggie. Then Thanksgiving day, I added the topping and baked @ 350 degrees for 1 hour. 

Spicy Sweet potato Fries and Cheesy Zucchini with Garlic and Parsley

I'm still making Kalyn's meals this week. It is fun to try new dishes. It is very easy for me to get in a rut and make the same thing. That is one of the best things about writing a blog, it forces me to try new things. I bought an extra-large sweet potato and cut it into strips.  It made enough for two meals, and the spice recipe makes enough for two times.  I didn't have ground fennel, so I used my extra coffee grinder and ground up fennel seeds and fresh oregano from my garden.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/sweet-potato-fries
Ingredients for Spicy Sweet Potato Fries:
Seasoning Mix:
2 Tablespoons ground coriander
1 Tablespoon ground fennel
1 Tablespoon dried oregano
1 Tablespoon aleppo Pepper (or use a smaller amount of cayenne pepper)
2 Tablespoons kosher salt
Preheat oven to 425 degrees F. Peel sweet potatoes and cut into strips about 3 inches long and 3/4 inches thick.

In a mortar and pestle or spice grinder, grind together coriander, fennel, oregano, and pepper. Mix in salt. (This makes enough for several batches of sweet potatoes, so you'll need a small jar to store the extra.)

In plastic bowl, toss together cut sweet potatoes, olive oil, and spice mixture. You will need about 1 Tablespoon olive oil and 2 teaspoons of the spice mixture for every two sweet potatoes, depending on how spicy you like it.

Spray flat roasting pan with non-stick spray. (I would use a non-stick cookie sheet if I had one small enough to fit into my toaster oven!) Spread out sweet potatoes in single layer. Roast 30-40 minutes, turning about every ten minutes. Sweet potatoes should be softened through and lightly browned when they're done. (They will only be slightly crisp. If you wanted them crisper, I might increase the temperature to 450 degrees F or use convection if you have it, but sweet potatoes never get as crisp as fried potatoes.) Serve hot.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/cheesy-zucchini-with-parsley-and-garlic

Ingredients for Cheesy Zucchini with Garlic and Parsley:
2-3 small zucchini, cut into 1/2 inch-thick slices
1 Tablespoon olive oil
4-6 large garlic cloves, thinly sliced
pinch sea salt
2 tablespoons chopped flat -leaf parsley
2 tablespoons grated parmesan
1/2 cup grated mozzarella
With stove set to medium, heat the olive oil in a large frying pan with a lid. Add sliced garlic and saute' about 1 minute, until you start to small garlic. Add squash and stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After 4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 minutes more, uncovered until zucchini is tender-crisp and liquid is evaporated.

Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add parmesan and stir until it melts, about 1 minutes. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted. Serve hot.

Stir-Fried Green Beans with Lemon, Parmesan, and Pine nuts

I probably cooked my green beans a little longer than Kalyn, but they were still crisp. Nice side dish. I especially liked the pine nuts. It was a great addition.  I can tell you from the voice of experience that you don't want to walk away from the pine nuts. Shake the pan occasionally to move the pine nuts around the pan or you will burn them.



Ingredients:
1 pound fresh green beans, preferable thin French green beans
1 1/2 tablespoons olive oil
2 cloves whole garlic
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon freshly grated parmesan cheese
1/4 cup pine nuts, toasted in hot pan 1-2 minutes
Trim ends from green beans and cut into pieces about 2 inches long.

Put beans into a microwave-safe bowl, cover with saran wrap and microwave on high 2-3 minutes. While beans microwave, zest the lemon and squeeze the juice. (Kalyn says you won't need all the juice, so freeze the extra)

In a dry pan, toast pine nuts over high heat 1-2 minutes, until they barely start to brown. Set aside.

Heat oil in large frying pan over high heat. Add garlic cloves and stir fry about 1 minute. (This is a Chinese cooking technique called seasoning the oil.) Be sure not to brown the garlic or it will taste bitter. Remove garlic and discard. Add beans and stir-fry for 2-3 minutes, or until beans are barely starting to brown but are still slightly crisp. (Taste them to see if they are how you like them--If not, cook a little longer)

Lower heat, then pour lemon juice over the beans, and stir a few times. Turn off heat, then sprinkle lemon zest and parmesan cheese over beans and stir again.

Remove beans to a serving plate, sprinkle with toasted pine nuts, and serve immediately.

Roasted Asparagus and Garlic

Asparagus is probably my favorite vegetable of all times.  When we were at Heritage Park Baptist Church, I thought about planting asparagus, but the average stay for ministers    at the time was about 2 1/2 years.  It takes two years to get asparagus to the point that you can harvest. I decided not to plant. We stayed at H.P.B.C. for 20 years.  Oh the thought of how much asparagus I could have had during those years.  

Printable Recipe:

https://sites.google.com/site/whatscookingattheedwards/roasted-asparagus

Ingredients:

   (2-4 servings, depending on how much you like asparagus)

1 pound asparagus, cut off woody ends of stalks, then cut into 2 inch pieces

3 tablespoons extra virgin olive oil

8 large cloves fresh garlic, each sliced into 3-4 pieces

salt and fresh ground black pepper to taste

Break off the woody end of one piece ofasparagus; use that as a guide to tell where to trim the other pieces. Cut off woody ends, then cut asparagus into 2 inch pieces. Cut each large garlic clove into 3-4 slices. Put asparagus, garlic, and olive oil into large ziploc bag and let garlic marinate 1-2 hours. (You can skip this step, but the asparagus will be more garlicy-tasting if you marinate it.)

Preheat oven to 450 degrees F. Place asparagus on a large cookie sheet and season with fresh ground black pepper and salt. Roast until asparagus is slightly softened and edges are starting to brown slightly, about 20 minutes. Serve hot.

Cheese Grits

I  1/2ed this recipe because I was making it just for Jud and me. Stacy made cheese grits for me the first time I tried them.  I found this recipe in the book, "Being Dead is no excuse" by Gayden Metcalf  and Charlotte Hays
Ingredients:
1 quart milk
1/2 cup butter
1 cup grits ( not instant)
1 teaspoon salt and 1 teaspoon white pepper
1/3 cup butter
5 oz Gruyere cheese, grated
3/4 cup Parmesan cheese, grated
Preheat oven to 350 degrees. Bring milk to a boil and add 1/2 cup butter. Add grits. Stir constantly for 5 minutes. Remove from heat, add salt and pepper to taste, and beat well with a whisk. Add 1/3 cup butter and gruyere cheese. Pour into a 2 quart casserole and bake 30 minutes. Remove and sprinkle with Parmesan cheese. Bake another 30 minutes. Let sit before serving.

Spinach/Artichoke Casserole

I found this recipe in my card file yesterday and thought I would try it since I had all the stuff to make it.  I used fresh spinach and frozen artichokes that were already quartered. We really liked this dish. I made chopped steak with gravy to go with it. And with chopped steak we just thought we had to have mashed potatoes. I made them with buttermilk instead of whole milk. I like the tartness that the buttermilk gives.

Ingredients:
2 packages frozen spinach
1/2 cup melted butter
1-8oz package cream cheese
1 teaspoon lemon juice
1 cup quartered artichoke hearts, frozen or canned
1 sleeve Ritz cracker
extra butter to dot on top
Cook spinach according to directions on the package. Drain well, squeezing out the water if you use frozen spinach.  Add cream cheese, butter, and lemon juice. Mix well. Spread in a 9" X 13" pan sprayed with cooking spray.  Place artichokes on top of the spinach.Crush ritz crackers and put on top of the casserole. Dot with additional butter. Bake 30 minutes.

Cream-Braised Green Cabbage

Tonight for dinner Jud has made his version of Don Strange's brisket. I have already given you the recipe for that. You can type that in the search link at the top left of the page to find it.  This recipe was in Molly Wizenberg's book.  One thing you should know about me is that I tend to cook out of one book at a time.  Next week, I will move-on to another book. But for now it is recipes from "A Homemade Life."
Ingredients:
1 small green cabbage (about 1 1/2 pounds)
3 Tablespoons unsalted butter
1/4 teaspoon salt, plus more to taste
2/3 cup heavy cream
1 Tablespoon fresh lemon juice
First, prepare the cabbage. Pull away any bruised leaves, and trim its root end to remove any dirt. Cut the cabbage into quarters, and then cut each quarter in 1/2-lengthwise, taking care to keep a little bit of the core in each wedge. (The core will help to hold the wedge intact, so that it doesn't fall apart in the pan.) You should wind up with 8 wedges of equal size.
In a large skillet, melt the butter over medium-high heat. Add the cabbage wedges, arranging them in a single crowded layer with one of the cut sides down. Allow them to cook, undisturbed, until the downward facing side is nicely browned, 5-8 minutes. I like mine to get some good color here, so that they have a sweetly carmelized flavor. Then using a pair of tongs, gently turn the wedges onto their other cut side. When the second side has browned, sprinkle the salt over the wedges, and add the cream. Cover the pan with a lid and reduce the heat so that the liquid stays at a slow, gentle simmer. Cook for 20 minutes, then remove the lid and gently, using tongs, flip the wedges Cook for another 20 minutes, or until the cabbage is very tender and yields easily when pierced with a thin, sharp knife. Add the lemon juice, and shake the pan to distribute it evenly. Simmer, uncovered, for a few minutes more to thicken the cream to a glaze that loosely coats the cabbage. Serve immediately, with additional salt at the table.

Burg's Potato Salad

I just finished reading "A Homemade Life" by Molly Wizenberg and really enjoyed it. It is a blog which you can find at orangette.blogspot.com. This recipe came from her book.  Burg is her father.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/burg-s-potato-salad

For the Salad:
1 3/4 pounds red potatoes, scrubbed
4 large eggs
8 scallions (white and pale green parts only) thinly sliced
1/4 teaspoon salt, plus more to taste
For the Dressing:
3/4 cup mayonnaise, preferable Hellmann's
4 Tablespoons bottled Ranch dressing, preferably Hidden Vallen
2 Tablespoons finely chopped fresh dill
1-2 teaspoons caraway seeds
Put the potatoes in a Dutch oven or large saucepan and add cold water to cover by 1 inch. Add a generous dash of salt, and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook, uncovered, until the potatoes are tender when pierced with a knife. about 15 minutes. Drain them into a colander, rince with cold water, and set them aside to cool. You want the potatoes to be completely cool when you dress them. When the potatoes are cool, cut them into rough 1 inch chunks. Meanwhiloe, cook the eggs. Place them in a small saucepan, and add cold water to cover. Bring to a boil over medium-high heat. When the water comes to a boil, remove the pan from the heat, cover it, and let it sit for exactly 12 minutes. Immadiately pour off the hot water and run plenty of cold water over the eggs. When the eggs are cool, peel them, and chop them coarsely, ad them to the bowl of potatoes. Add the scallions, sprinkle with 1/4 teaspoon salt, and toss to mix.
In a small bowl, stir together the mayonnaise, ranch dressing, dill, and caraway seeds, if using. Pour the dressing over the potato mixture and stir to evenly coat. Taste, and adjust the salt as needed. Cover and refrigerate overnight before serving.
For those of you who don't know me well, I am very inclined to be a hurry-up. My mother was queen in this catagory, but I come in a close 2nd.  I didn't read the whole recipe before making it and plan to have this tonight. I'll let you know, if it is better tomorrow.  It will rest for an hour in the refrigerator before I serve it.  Oh, well. Maybe someday I will learn, but don't bet on it.

Green Rice

All-time favorite side-dish

Ingredients:
1 cup green onions- chopped (use the whole scallion)
2 Tablespoons canola oil (I just used the left-over bacon drippings)
2/3 cup green peppers - chopped
1/3 cup parsley - minced
1 1/2 cups uncooked rice
3 cups chicken stock
1 teaspoon each of salt and pepper
small jar of pimientos (optional)
Directions:
Cook onions in oil or drippings until soft, but not browned. Add remaining ingredients. Pour into a 2 quart baking dish. I sprayed mine with cooking spray. Cover and bake 350 degrees for 45 minutes.  Add chopped pimiento for color Toss lightly with fork before serving.

Baked Beans

This recipe came from my mom's recipe box.  

Fry 3 slices of bacon reserving 3 T. bacon drippings.  Saute 1/2 cup onions in bacon drippings. Drain and add to 2 cans of pork and beans. I used 1 large can. Then add the following ingredients to the beans and onion mixture: 2 Tablespoons brown sugar, 1 Tablespoon worcestershire sauce, 2 Tablespoons catsup, 1 Tablespoon prepared mustard. Stir until well-combined and add uncooked bacon strips to the top.

Bake uncovered 350 degrees for 1 1/2 hours.

Brussel sprouts w/ bacon

Ingredients:
1 package brussel sprouts (cut off stem and cut in 1/2)
1 piece of bacon
I fried some extra bacon this morning for breakfast and saved the bacon grease.  When ready to make the brussel sprouts, heat the bacon grease and place the prepared brussel sprouts in the pan.  Stir fry until soft. You might even want to put the lid on the pan to insure even cooking.  When ready, add one piece of crumbled bacon to the pan and serve.
And I didn't think I liked brussel sprouts.  Delecious.

Wild Rice Pilaf

This recipe comes from Barefoot Contessa - Family Style Cookbook.


Ingredients
3 Tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground pepper
Melt 2 Tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5-10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 - 60 minutes, until the rice is tender. Drain well.
Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, and 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.  I used some homemade chicken stock that I had. Thought it would add more flavor.

Saffron Risotto w/ Butternut Squash

I made this dish tonight and cut all the ingredients in 1/2.  Jud and I both really enjoyed it. I opened a can of spinach, and cut up some baked chicken from the grocery store. and called it dinner.  I could have eaten the Risotto as my main dish. Saffron is pretty expensive. We bought ours several years ago in a little spice store in Seattle. I couldn't believe it was fairly cheep so I bought some. It was a Spanish saffron. That might be why it was cheaper. I personally think you could leave it out and you wouldn't miss much. Let me know.  The recipe comes from Barefoot Contessa - Family Style Cookbook.
Ingredients:
1 butternut squash ( I used the other 1/2 several nights ago)
2 Tablespoons olive oil
Kosher salt
Freshly ground black pepper
6 cups chicken stock, preferable homemade
6 Tablespoons unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots
1 1/2 cups arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
 1 cup freshly grated Parmesan cheese
Prehead oven to 400 degrees.  Peel the butternut squash, remove the seeds, and cut it into 3/4 inch cubes. You should have about 6 cups. I only had about 2 cups and it was plenty. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25-30 min. tossing once, until tender. Set aside.
Meanwhile heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute' the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5-10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
It is advised that the correct heat is important in making risotto. It sould be "lively", too high heat and the grains don't cook evenly, and too low heat will result in a gluey mess. It should cook in 30 min. I cooked mine on 1 notch from the medium marker toward the low. It was perfect. We really enjoyed it.

Penne With Five Cheeses

We had this with some panco coated fish from Costco that is ready in about 17 min. from freezer to plate.  From Ina Garten's Cooking Family Style
Ingredients:
kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup pecorino romano (1 1/2 oz) - grated
1/2 cup shredded fontina (1 1/2 oz.)
1/4 cup crumbled gorgonzola (1 1/2 oz.)
2 Tablespoons ricotta cheese
1/4 pound fresh mozarella, sliced
6 fresh basil leaves, chopped
1 pound penne rigate pasta
4 Tablespoons (1/2 stick) unsalted butter
Preheat the oven to 500 degrees.
Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 min. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 - 2 cup capacity) Dot with the butter and bake until bubbly and brown on top, 7-10 minutes.
I did not divide into gratin dishes. I just made it in a 4 quart casserole dish.

Sagaponack Corn Pudding

I love this corn pudding and make it often.  It is a winner! It is easily cut in 1/2 which I do often. It still makes enough for Jud and me to have 2-3 meals. As you can see, I served pea salad and pork tenderloin. I think the grilled pork tenderloin is under Jud's pork tenderloin. I may never make another corn pudding.  From Barefoot Contessa -  Family Style Cookbook



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/sagaponack-corn-pudding


Ingredients:
1/2 pound (1 stick) unsalted butter
5 cups of fresh corn kernels cut off the cob (6-8 ears)  I used frozen corn this time
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow corn meal
1 cup ficotta cheese
3 Tablespoons chopped fresh basil leaves
1 Tablespoon sugar
1 Tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 oz) grated extra-sharp Cheddar, plus extra to sprinkle on top
Directions:
Preheat the oven to 375 degrees. Grease the inside of an 8-13 cup baking dish.  Melt the butter in a large skillet. Saute' the corn and onions over medium-high heat for 4 minutes. Cool slightly.  Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated Cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar cheese.  Place the dish in a larger pan and fill the pan 1/2 up the sides of the dish with hot tap water. Bake the pudding for 40-45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.  This time I had some fennel left over from another dish that I had made last week. I didn't want to waste it so I used that instead of onion. It was delicious.