Cauliflower Egg Walnut Gratin

A creamy sauce flavored with turmeric and tarragon makes a smooth, warming gratin. Cauliflower and egg are a natural combo, for texture, flavor and protein. A crispy walnut topping gives a crispy contrast to each succulent bite.

1 small head cauliflower, cut into flowerets

1 medium onion (tennis ball sized), sliced

3 oz grated or finely cubed cheddar cheese (or favorite)

4 eggs

Sauce:

1/4 cup four

2 Tbsp butter plus 1 Tbsp canola oil

2 cups milk

2 Tbsp fresh tarragon leaves

1/4 tsp crushed red pepper flakes, or to taste

1/2 tsp powdered turmeric

Topping:

2 Tbsp shelled walnuts

2 Tbsp panko bread crumbs

1 clove garlic

2 tsp olive oil

Preheat oven to 375F. Bring a medium pot of water to boil. Add the eggs and return to the boil. Remove eggs from the heat, cover and allow to stand 10 minutes.

Meanwhile prepare the sauce by melting the butter in the oil in a small sauce pan. Add the flour and cook until bubbling and beginning to brown, about 2-3 minutes. Add the tarragon and pepper flakes and turmeric. Whisk in the milk. Bring to a gentle boil, whisking often, as the sauce thickens.

When thickened, season with a dash of salt and pepper to taste and set aside, covered.

Remove the eggs from the water with a slotted spoon after 10 minutes. Plunge in cold water and allow to cool enough to handle. Peel and coarsely chop the eggs.

Return the water to a boil. Salt generously and add the cauliflower and onion.

Bring to a gentle boil and cook just until the onion is softened and the cauliflower is still crisp-tender. Drain cauliflower.

Meanwhile, pulse the walnuts, bread crumbs and garlic in a small food processor to form a coarse meal. Toss the topping with the oil.

Oil a medium casserole and lay one third of the sauce on the bottom. Top with half the cauliflower, egg and cheese.

Top with another third of sauce. Finally top with remaining cauliflower, egg and cheese. Top casserole with remaining sauce and sprinkle the topping over all.

Cover with aluminum foil and bake 20 minutes. Remove the foil and bake another 10 minutes to brown.

Serves 4.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog