Text 27988, 84 rader
Skriven 2015-06-10 05:24:34 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1224
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cauliflower & Kale Au Gratin
 Categories: Vegetables, Greens, Dairy, Cheese
      Yield: 8 servings

  1 3/4 lb Curly kale
      2 sm Heads cauliflower
      5 tb Unsalted butter
    1/4 c  All-purpose flour
      2 c  Milk
      1 c  Heavy cream
  1 3/4 c  Coarse fresh bread crumbs
  1 1/2 tb Extra virgin olive oil
    1/2 c  Grated Parmigiano-Reggiano

  EQUIPMENT: a 3 to 3 1/2 qt flameproof shallow baking dish
  (not glass)

  Kale and cauliflower get cozy in this gratin. The crisp,
  cheesy breadcrumbs and silky b+¬chamel sauce are the
  perfect bedfellows for these vegetables.

  Tear kale leaves from stems and center ribs, then discard
  stems and ribs.

  Cut and discard greens and core from cauliflower, then cut
  cauliflower into 1 1/2-inch florets.

  Have ready a large bowl of ice water. Butter baking dish.

  Cook kale in a pasta pot of boiling salted water,
  uncovered, in 2 batches until almost tender, about 3 to 5
  minutes per batch. Transfer with a slotted spoon to ice
  water to stop cooking, then transfer with tongs to a
  colander to drain. Gently squeeze excess water from kale
  by handfuls and transfer to baking dish.

  Cook florets in 1 batch in pot until crisp-tender, about 3
  to 6 minutes, then transfer with slotted spoon to ice
  water to stop cooking and drain well in colander. Nestle
  cauliflower in kale.

  Preheat oven to 375+.F/190+.C with rack in lower third.

  Melt butter in a 3-quart heavy saucepan over medium-low
  heat. Whisk in flour, then cook roux, whisking frequently,
  3 minutes. Whisk in milk and cream and bring to a boil,
  whisking constantly. Reduce heat and simmer b+¬chamel
  sauce, whisking occasionally, 5 minutes, then stir in 1
  1/2 teaspoons salt and 1/4 teaspoon pepper. Pour sauce
  over kale and cauliflower.

  Toss together bread crumbs, oil, cheese, and 1/8 tsp each
  salt and pepper, then sprinkle evenly over mixture and
  bake gratin in oven until sauce is bubbling and crumbs are
  golden, 40 to 45 minutes.

  If you wish the crumbs to be more golden, broil gratin
  under a preheated broiler, about 6 inches from heat,
  watching carefully, 1 to 2 minutes.

  COOKSCÇÖ NOTES: Crumb mixture can be made 2 days ahead and
  chilled in an airtight container.

  Kale and cauliflower in sauce can be assembled 1 day ahead
  without crumb topping and chilled, covered.

  Makes 8 servings

  Recipe by Alexis Touchet

  MM Format by Dave Drum - 27 November 2011

  Uncle Dirty Dave's Archives

MMMMM

... Bacon has no substitute.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)