GB said:Grape
There you go GB. Grape popcorn.
GB said:Grape
mudbug said:(use = bowling ball)
Andy M. said:Sizzles:
I noticed from the "Food You Wouldn't Put In Your Mouth" thread that you don't care for frogs legs or fried caterpillers. Try this:
"But try steaming it for a quick few minutes, then put in an oven proof bowl, in another bowl, mix, cream, milk butter and gruyere cheese, pour on top of the frogs legs and fried caterpillers, sprinkle bread crumbs and put in the oven on very hot for 7 to 10 mins.Serve with whatever your hear desires."
No worries,I am sorry too, I probably took it without humour after a night of not much sleep with my son up all night coughing a lot that he could'nt sleep much. Not a good excuse really. Anyway, Friends?!I do hope so Andy M.I would cook you a great meal without cauliflower to make up if you were in switzerland!Andy M. said:Sizzles:
That wasn't meant to be nasty. It was my attempt at making a point with humor. I apologize if it offended you.
Andy M.
sizzles said:...Friends?! I do hope so Andy M.I would cook you a great meal without cauliflower to make up if you were in switzerland!
GB said:I love cauliflower. I even like it just steamed with salt and pepper. I think pepper goes so with with it. For those that might not be crazy about cauliflower though try this recipe...
Smashed Cauliflower with Cheese
1 large head cauliflower, cut into florets
3 cups chicken stock
2 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar
1/4 cup grated Parmigiano Regiano
Coarse black pepper and salt
A generous grating nutmeg
Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
Corrine, sorry I am getting back to you so late! Yes you are absolutely correct and sorry for not catching that typo. The original recipe I used did say two minutes, but like you found out that is way too short of a time. I meant to change that, but completely forgot. Forget about the time frame and just reduce it until it gets to the consistency you like. Sorry about that!!! I hope it turned out ok.Corinne said:I bought 2 heads of cauliflower yesterday. (Good sale on them.) I tried this recipe tonight, doubling the ingredients. Is the approximate time correct for reducing the liquid? (2 minutes) I've never been able to reduce anything that quickly. I wonder if it should have been 12 or 20 minutes! I reduced for a lot longer than 2 minutes before adding the remaining ingredients. It's sitting on the stove simmering right now. It's got a great flavor but it's still too soupy. I'm hoping to correct that by cooking it a little longer.
Thank you!