Tag Archives: cheese

Beet and Beet Green Gratin

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My March vegetable is beets! I don’t love them. They’re purple and sweet, and yeah. Sweet. Too much for me. But this is the beauty of this project – challenging myself to try some things. So I did!

Having been pretty unfamiliar with beets, I hadn’t even considered using the greens attached to them. But look how PRETTY. They weren’t bad.

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They also look quite different once you scrub ’em clean:

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I’m a bit behind on these posts, so I’m just going to cut to the chase. Overall, this was good. I had high expectations that weren’t quite met (because look at the photo from the original recipe), but my suggestions would be to add more cheese. Always. Add more cheese. I may have had a too-much-beet situation, but it seemed like there wasn’t enough of everything else. …Which means I had to much beet. Problem solved!

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Beet and Beet Green Gratin

Ingredients:
2 bunches (6-8) beets, with the greens (about 2 pounds beets and 3/4 pound greens)
Salt to taste
3 eggs
3/4 low-fat milk
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
1/3 cup chopped chives (1 bunch)
2 ounces Gruyere cheese, grated (1/2 cup)
Freshly ground pepper to taste

Directions:

Roast the beets. Remove from heat and allow to cool, then cut the ends off, slip off the skins and slice across the equator.

Bring a large pot of water to a boil while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the pot of water comes to a boil, salt generously and blanch the greens for about one minute. (You can also steam the greens until they wilt, one to two minutes). Transfer the greens to the ice water, then drain and squeeze out the water. Chop coarsely.

Heat the olive oil over medium heat in a medium skillet, and add the garlic. Cook for about 30 seconds, stirring, until fragrant. Stir in the greens. Stir together for a minute, season the greens with salt and pepper, and remove from the heat.

Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish with olive oil. Beat together eggs, salt (about 1/2 teaspoon), pepper, milk, chives and the Gruyère. Gently stir in the greens and beets. Scrape into the gratin dish. Bake 35 to 40 minutes until set and lightly browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Original recipe found here.

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Cauliflower Crust Pizza

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I made a cauliflower crust pizza. I’ve read and heard quite a few horror stories about bland, blah cauliflower crusts, but damn. This one’s gooood. And you apartment will smell good for so, so long after you make it. I only wish I had made more because this didn’t last long.

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It’s surprisingly simple, too. Take a small head of cauliflower, chop off the large stem and keep the florets. Pulse in a food processor until you end up with a cauliflower snow.

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Then microwave it for four minutes. And this next part is where I messed up. You should use a towel and wring out the excess water. When you don’t have a clean (or an extra, really) dishtowel, and you think even a very sturdy paper towel layered with another very sturdy paper towel will do the trick, it won’t. Let me save you the trouble and tell you that the sturdy double-layered paper towels will rip, and then when you decide to just press the cauliflower between a bunch of paper towels and two plates, you still won’t get enough water out. This just means your crust won’t be very crusty, and will be a bit.. cakey, maybe? Not sure what the word is, but even if you make this “mistake” it still tastes delicious. Win-win. Anyways, once you wring the water out you end up with a clumpy pile of cauliflower that smells amazing.

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Mix in mozzarella and parmesan cheese, basil, oregano, and garlic powder.

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Then add an egg.  Mix together, place on parchment paper, flatten into a circle, and bake at 450 degrees for about 8 minutes, or until brown.

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Get your toppings ready! I chose onions and cheese (duh).

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Put back in the oven for 5 to 7 minutes until the cheese melts. Eat!

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Cauliflower Crust Pizza

Ingredients:
1 small head cauliflower
¼ cups parmesan cheese
¼ cups mozzarella cheese
¼ teaspoons kosher salt
½ teaspoons dried basil
½ teaspoons dried oregano
½ teaspoons garlic powder
red pepper flakes (optional)
1 whole egg

Directions:

Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.

Wash and throughly dry a small head of cauliflower. Cut off the florets—you don’t need much stem. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. Now add the egg and mix away. Hands tend to work best.

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.

Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.

Add however much sauce, cheese, and toppings you want. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Recipe from How Sweet Eats (Tasty Kitchen).

Cauliflower, Cheddar, and Mustard Fritters

The veggie of the month is…. [drumroll please, and pretend you didn’t already see the post title]..

…Cauliflower!

Giving it a shot. First thing I found that looked good was this recipe for cauliflower/aged cheddar/mustard fritters. Now, I did forget the mustard, which I only realized post-frying. Too bad (though it would have been extra delicious). These were good anyway.

Just chop up some cauliflower, put some oil, salt, and pepper on it and roast at 325 degrees for 40 minutes or so. Once it cools, you blend it into a puree.

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Next step: boil milk and butter, whisk in flour until thick, add eggs one at a time. Fold together this mixture, the cauliflower puree, grated cheddar, and dijon mustard.

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Form about 1″ balls of this mixture, roll it in flour and fry in hot vegetable oil.

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If you aren’t using a deep fryer (I didn’t), make sure to turn them so all sides are browned.

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This recipe made more than 6 fritters.

Garnish with a little lemon zest, sea salt (If You’re Me, regular salt), and rosemary (IYM thyme) and voila. Fritters.

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Cauliflower, Cheddar, and Mustard Fritters

Ingredients:

1/2 large cauliflower, coarsely chopped
1/4 cup olive oil
2 tbsp rosemary leaves, coarsely chopped
3/4 cup milk
4 tbsp butter, coarsely chopped
3/4 cup flour
2 eggs, slightly beaten
3/4 cup aged cheddar, grated
1 tbsp Dijon mustard
rind of 1 lemon, finely grated
2 tbsp sea salt flakes
vegetable oil for frying

Directions:

Preheat oven to 350 degrees. Coat cauliflower with olive oil, sprinkle with half the rosemary, season to taste and roast, shaking occasionally, until golden and very tender (40-45 minutes). Set aside to cool, then process in a food processor until smooth.

Meanwhile, bring milk and butter to a boil in a saucepan over medium heat. Whisk in flour, then beat until mixture is smooth and comes away from the edges of the pan (mine was verrrrry thick. I was worried, but it ended up being fine). Cool slightly, add eggs one at a time, beating after each addition to combine, then set aside to cool. Fold in cheese, mustard, and cauliflower puree and season to taste.

Combine lemon rind, sea salt flakes and remaining rosemary in a bowl and set aside. Heat oil in a frying pan. Roll tablespoons of cauliflower mixture into balls, dust in flour and fry in batches, turning occasionall, until golden and cooked through (3-4 minutes). Drain on paper towel, sprinkle with rosemary salt and serve hot.

This is basically Gourmet Traveller’s recipe.

Happy cooking eating!

Caramelized Garlic Tart

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Yes, really.  And shnikeys, it’s tasty. A great mix between sweet and salty (garlic vs. cheese) and healthy and indulgent (squash and yogurt vs. …cheese, again). I also think this would be great to have any time of day- I made it for dinner, but admittedly had some for breakfast and lunch the next day. Not too difficult to make, either.

Chop up some butternut squash.

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Bust out the mostly-reliable garlic peeling technique, and get those cloves cooking in some excessive amounts of butter.

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I bought a regular pie crust, even though the original recipe called for a homemade crust. No doubt that would have been unbearably delicious, but I wanted to save some $ and time, so I went with a standard Pillsbury pie crust. Anyways, you bake the bottom crust, fill it with the butternut squash, pour a mixture of yogurt, eggs, and cheddar over it. Then top it all with the caramelized garlic and some goat cheese. Nom? Nom.

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Here’s the recipe I used, with the original recipe I based it off of.

Caramelized Garlic Tart

Ingredients:

1 small butternut squash, skin on, deseeded
3 medium bulbs of garlic, cloves peeled
3 tbsp butter
1 tbsp maple syrup
1 tbsp cider vinegar
2 eggs
7 tbsp plain yogurt
1/4 cup grated cheddar cheese
2 oz. goat cheese (or more if you’re me)
salt and black pepper
tarragon

Directions:

Preheat the oven to 350 degrees. Roast the butternut squash in the oven for 40-50 minutes, cut-side up, until cooked through and tender.

Change the temperature of the oven if necessary, and bake the bottom of the pie crust according to the box instructions. Set aside.

Meanwhile, put the garlic in a small pan with a few tbsp of water. Simmer for a few minutes until almost tender. Add the butter, increase the heat and cook until the water has evaporated and the garlic is starting to brown. Add the maple syrup, cider vinegar, and a pinch of sea salt and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in a dark syrup.

Peel the skin from the squash, chop into 1/2″ pieces and arrange in the pie crust base. Whisk the eggs, yogurt, and grated cheddar together with a pinch of salt and some black pepper and pour over the squash. Scatter pieces of goat cheese and caramelized garlic over the tart, drizzling a little syrup on top and sprinkling with a little tarragon. Set oven to 325 degrees and bake for 30 minutes, until it sets and the top is a golden brown.

Eat it all, no matter what time of day it is.

Borrowed from a Hemsley and Hemsley recipe.