Cauliflower Power - Cauliflower & Chestnut au Gratin with Asiago Cream

I don't know 'bout you, but I really love cauliflower.  Especially when it is covered in cheese sauce (mornay).  And nothin' says cheesy mornay lovin' with complete conviction the way an "au Gratin" can.  This is one of my most favorite au Gratins, followed very closely by Pommes de Terre au Dauphinois.  Who can possibly say "No" to Cauliflower and Chestnuts baked in a thyme laced Asiago Cream sauce.  It's utter decadence.  Which is why I only make it once a year.  And Thanksgiving is the perfect Holiday to bust this one out.

I believe I originally got this recipe from the Hastings. Then again I have read so many recipes over the years, it could truly be anyone...  LOL   I know it originally called for 3/4 lb Purple Cauliflower and 1 lb of White Cauliflower.  Me? I prefer to use the 3/4 lb of the Orange Cauliflower instead, but could not find any this year. I also like to change out the Parmigiano-Reggiano for Asiago, though it is quite tasty with Gruyere as well.

I apologize for the final pictures looking kind of messy, but it was Thanksgiving.  In this family, no one is really willing to take a chance that the food might get cold in order for someone to take a picture of it... LOL

Cauliflower and Chestnut au Gratin

1 3/4 lb (795 g) Cauliflower florets, cut into bite sized pieces (or 1 lb White and 3/4 lb Orange)
12 Roasted Chestnuts, chopped
4 cups (945 ml) Heavy Cream (yeah, you know it's gonna be good)
2.6 oz (75 g) (3/4 cup) Asiago d'allevo, freshly grated (and now it's better than good)
1/2 tsp Thyme, chopped
8 oz (225 g) fresh French baguette, torn into 2-inch pieces
2 TB Thyme leaves, chopped
1/4 cup Parsley, chopped
3 TB Chives, chopped
1 1/2 tsp Lemon Zest
1 clove Garlic, finely minced
~1 1/2 tsp Kosher Salt
~3/4 tsp Black Pepper
4 oz (113 g) (1/2 cup) (1 stick) Unsalted Butter, melted (and this makes it awesome)
~1 1/2 tsp Kosher Salt
~1/2 tsp Black Pepper

Preheat oven to 400 degrees.
Disassemble the cauliflower head into bite sized pieces...

For reference, that is about this big....

In a medium stockpot, combine Cauliflower, Chestnuts, and Heavy Cream.

Bring to a boil over medium-high heat; immediately reduce heat to low and simmer until Cauliflower is tender. (about 10 to 12 minutes)

Remove cauliflower and chestnuts from cream with a slotted spoon and set aside to cool.

Add shredded Asiago and Thyme to the Cream and bring to a boil over medium flame.

Reduce heat to low and Simmer until cream sauce reduces by half and thickens slightly. (about 15-20 minutes)

Meanwhile, it's time to make the bread crumb topping......

Tear the baguette into 2 inch pieces.

Place in the bowl of a food processor and pulse until breadcrumbs are formed.

Transfer crumbs to a large bowl, then add Thyme, Parsley, Chives, Lemon Zest, Garlic, Salt, and Pepper;

Mix with hands until well combined.

Drizzle with melted Butter and toss with a fork until the crumbs and herbs are evenly coated; set aside.

When the sauce is ready.....
Return cauliflower to Parmigiano-Reggiano Cream mixture and stir to coat well, then season with Salt and Pepper.

Spoon Cauliflower mixture evenly into a 9 x 13 baking.

Top with the Breadcrumb mixture.

Move the baking dish to the oven and bake until topping is golden and sauce is bubbling. (about 4 to 5 minutes)

Serve warm. (Trust me, it doesn't really have a chance to get cold)

Mangia!!
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Wordless Wednesday - Pizza Bianca

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Garlic Roasting on an Open Fire; Asiago Nipping at Your Nose - Roasted Garlic, Thyme & Asiago Shortbread

Just so you don't read this whole entire post looking for how I did it... I did not really roast the garlic over an open fire.

I love Roasted Garlic Butter....  So this seems like a natural pairing for a butter rich shortbread.  Add to that, some Asiago d'allevo (aged Asiago), and you are good to go.

Asiago d'allevo is very similar to Parmigiano-Reggiano & Pecorino Romano.  In fact, all three are usually used interchangeably, however, I find that the somewhat sweeter nature of the Asiago compliments the garlic very well.  Don't let the smell put you off your shortbread.  The cheese is delicious if you can get past the pungent odor. (Just like good Parmigiano-Reggiano and P. Romano - the more it smells, the better it is)  Though I would not necessarily try making this with Limburger.  ;)

This year, I decided a little Thyme and Black Pepper would kick it up a notch.  I was VERY pleased with the results.  

Roasted Garlic, Thyme & Asiago Shortbread

2 oz Roasted Garlic, pureed
8 oz Unsalted Butter (note- not Cultured)
1 tsp Kosher Salt
1 couple Grinds of Black Pepper
2 tsp dried Thyme
5 oz Asiago d'allevo Cheese, finely grated
12 oz AP Flour

Cut the tops off the garlic.

Drizzle with olive oil and sprinkle with Kosher Salt and wrap in aluminum foil.

Bake is a 350 degree oven for 40 minutes.

Grate the Asiago while you are waiting.....

Squeeze the cloves into a mini food processor and process until a puree is achieved.

In the bowl of your mixer, beat the Butter & Salt until creamy then add the Roasted Garlic puree and continue beating until well combined.

Add the Thyme and Black Pepper, then beat some more.

Add Asiago Cheese and mix until thoroughly combined, even if a little lumpy looking.

Slowly add the flour, with the mixer on low speed and continue mixing until you achieve a nice crumbly appearance.

Work the dough into a ball with your hands.

Form into a rough square and wrap with plastic wrap, letting the dough rest for 30 minutes.

Preheat your oven to 325 degrees....
Roll out on a lightly floured surface.

Cut out 2 1/2 inch rounds with a cutter.

Move shortbreads to a parchment lined baking sheet and bake for 15-20 minutes.

Let rest for 5 minutes on the baking sheet before moving to a cooling rack.

Enjoy!

Mangia!!
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'Twas the Week Before Christmas and All Through the House....

Wafted the scent of shortbread, hungering the mouse...... 

I have a confession to make...  Though it may seem a little silly to put so much pressure on a simple cookie, it's just not Christmas without shortbread.  And while I vaguely alluded to this last year around the holidays when I published my Scottish Shortbread recipe, I feel the time has come to divulge the somewhat scary truth about my Christmas Shortbread obsession.   For Green Tea and Plain are merely the tip of the iceberg.

With the advent of English Toffee Shortbread I have added yet another feather in the proverbial Christmas Shortbread "hat".  Which is awesome, cause one should always have delicious treats ready just in case carolers stop by or you have impromptu guests.  For nothing bespeaks of the Holidays like a warm cup of coffee or tea with a delicious shortbread cookie.

My admission of this idée fixe comes with a warning....  There will be several more posts forth coming such as Lavender and Meyer Lemon Shortbread, Candy Cane Shortbread, Lemon Drop Shortbread and, of course, I will be revisiting English Toffee Shortbread, Green Tea Shortbread and good old traditional Scottish Shortbread petticoat tails, to be swathed with copious quantities of fresh Key Lime curd.  YUM!

Then, just because I HAVE to be a little off-centered;  I will be bustin out some Savory Shortbreads.. Yep, savory ones, such as Chive and Provolone (served with Creme Fraiche and Caviar), Roasted Garlic with Thyme and Asiago as well as White Cheddar and Pancetta.   Cause nothin' says lovin' from the Holiday oven like Bacon!!!  Am I right; or am I right?

You will notice that some of these recipes use Cultured Butter, while others do not.  This is a judgment call in regards to the flavor.  For instance, the Lavender and Meyer Lemon shortbread really benefits from the use of Cultured Butter, it adds subtle nuances to the flavor.  The same goes for the savory Chive Shortbread.  However, when it comes to White Cheddar and Bacon or Candy Cane shortbread, the flavor of the added ingredients completely dominates, thus I have opted to use regular unsalted butter in these.  After all, Cultured Butter is expensive so it's use must be relegated to only those recipes where it is of paramount importance to over-all flavor.

You will also notice that most of the recipes are the same basic recipe with different "additions".  While this is true for the most part, there are certain changes to the "when" and "how" these additions are incorporated.  The Lemon Drops, Candy Canes and English toffee are all stirred in at the end; the Lavender and Meyer lemon zest, however, are added when beating the butter in order for the butter to absorb the oil soluble flavor components.  The cheeses are beaten into the butter to form a homogeneous mixture.  In a way, they are acting like the sugar component of sweet shortbread.

All of these recipes offer you a choice....  I chose to roll and cut some of them out because I had specific shapes in mind that I felt would be aesthetically pleasing with their white chocolate adornment.

While with others, I simply formed a log, refrigerated and sliced.

The choice is yours.

OK, I think I have yapped enough at this point...   So I will leave you with a picture of some of what is to come...  :)  

Top from the left: Lavender and Meyer Lemon, Green Tea with Orange oil White Chocolate, English Toffee
Bottom from the left: Lemon Drop with Lemon oil White Chocolate, Candy Cane with Peppermint White Chocolate

I would have thrown in the savory ones, but I have not baked them yet.  There just isn't enough time in the day.

Mangia!!
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It's Not Easy, Bein' Cheesy - Macaroni alla Nawlens

This recipe has been re-vamped without the use of a Béchamel base.... Please see modified recipe here - A Little Creole Soul - Penne y Formaggio alla Nawlens


MMMMMMMMMM Spicy-Cheesy... That's all I gotta say... Inspired by the delicious Macaroni and Cheese from The New Orleans Creole Cafe in San Diego's Old Town. This is my spin on it, granted, the Creole Cafe's offering is a creamy mac & cheese spiked with andouille (ahn-DWEE, not an-DEW-ee), but I love that crunchy cheesy topping, so I use Panko and more cheese, then bake it in the oven.
I used 7 this time, cause I was playing around (and cleaning out the fridge) ;) -- but the Fontina and the Raclette can be replaced by Jarlsberg, Gruyere or Cheddar very easily.

Macaroni y Formaggio alla Nawlens

1 1/2 lb Cavatappi
8 TB Unsalted butter
8 TB AP Flour
2 TB Mustard Powder
6 cups Half & Half
1 Onion, finely diced
1 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
3 large eggs
16 oz Sharp Cheddar, shredded
6 oz Jarlsberg
6 oz Aged Asiago
5 oz Raclette
4 oz Gruyere
4 oz Danish Fontina
4 oz Pecorino Romano (Divided for the topping)
2 tsp Kosher salt
Fresh ground black pepper
1 - 1 1/2 lb Andouille Sausage (Mine was fully cooked or smoked)

Topping:
1 1/2 cup Panko

Preheat oven to 350 degrees F.
From top left Aged Asiago, Pecorino Romano
Middle left Gruyere, Danish Fontina, Jarlsberg (Which is a swiss type cheese from Norway)
Bottom Left Sharp White Cheddar & Raclette.

Set a large pot of water on the stove and bring to a boil.
Meanwhile, grate all the cheeses together in a bowl, but keep the Pecorino Romano separated from the others.

Salt the boiling water and cook the pasta for 1/2 the time listed on the package.

While the pasta is cooking, in a separate pot, melt the butter.
Whisk in the Flour, Mustard and Cayenne, keeping it moving for about five minutes or until the flour begins to smell nutty.

Add onion to the roux along with the smoked paprika and cook 1 minute longer.

Stir in the 1/2 & 1/2 and salt and pepper.

Simmer for ten minutes.
Beat the eggs in a small bowl, then temper them with the hot sauce before adding them to the mixture.

Stir in 3/4 of the cheese mixture and 2 oz of the Pecorino Romano.

Season with salt and pepper.
Slice the Andouille and stir it to the mixture.

Fold the cavatappi into the mix and pour into a 4-quart casserole dish.

Top with remaining cheese mixture.

Top the macaroni with the Panko and sprinkle with the remaining 2 oz of Pecorino Romano.

Bake for 30 minutes, or until golden brown.

Remove from oven and rest for five minutes before serving.

Mangia!!
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