Vegetables

Cauliflower Souffle

Published on by carol lou

I love trying new ways to cook everything especially when vegetables are involved. This recipe was tucked away in my recipe box and I happened upon it the other day. It might take a few steps to prepare, but I will tell you it is definitely work the time and effort. The results are a feast for the eyes as it is so beautiful coming out of the oven. This is one recipe that you will need to serve immediately after removing it from the oven. It will deflate as it sits, but remains delicious to every last bite.

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Cauliflower Souffle

Servings 4

Ingredients

  • 1 small head of cauliflower, broken in flowerettes
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly grated black pepper
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon fresh rosemary, minced
  • 3 tablespoons butter
  • 3 tablespooons flour
  • 1 1/2 cups milk, warmed
  • 5 egg whites
  • 4 egg yolks
  • pinch of salt
  • 1 1/2 cups Gruyere cheese, grated
  • 1 tablespoon minced parsley
  • 2 tablespoons dried bread crumbs, plus 1 1/2 tbsps. to dust the pan

Instructions

  1. Butter a souffle dish, dust with dry bread crumbs, set aside. Preheat oven to 400 degrees. Cook cauliflower in boiling salted water until tender. Drain and puree. Add the salt, pepper, cayenne, nutmeg and rosemary. Set aside. In a medium saucepan, melt the butter. Add the flour and cook for two minutes, stirring constantly, slowly pour in the milk. Continue to cook on medium heat, stirring, until thickened. Remove from the heat and while stirring, add the egg yolks, one at a time. Mix in the cauliflower mixture. Add the cheese and combine. Beat the egg whites with a dash of salt until stiff peaks form. Carefully fold egg whites into cauliflower cheese mixture. Pour mixture into prepared pan. Dust with bread crumbs and minced parsley. Bake souffle for 35 – 40 minutes, serve immediately

Cooking Corn on the Cob – my easy formula 4 + 2!

Published on by carol lou

I wanted to once again post my formula for Cooking Corn on the Cob – since it is peak corn season and I keep getting inquires on how I cook corn, I thought this would be a post worth repeating.

I have tried every way to cook Corn on the Cob and I think I have the easiest and best tasting trick to delicious corn. Toss out that pot with water and head to your microwave. Here is my simple solution – cut off the stem of the corn, leave on the husk. Place the corn in your microwave and here is my formula –

4 minutes (high setting) for the first ear + 2 additional minutes for each additional ear = delicious and easy!

Handle the corn with hot mitts when bringing out of the microwave and simply peel off the husk and the silk.

cut off the stalk at the base of the cob
position corn in the microwave
perfectly cooked corn and easy to shuck

Baked Cauliflower – “Macaroni and Cheese Style”

Published on by carol lou

Here is a delicious twist to traditional macaroni and cheese. Substitute cauliflower for the macaroni and you have a delightful side dish. I took my favorite mac and cheese recipe and simply substituted cauliflower. It is so good, even your pickiest eaters will love it!

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Baked Cauliflower – Macaroni and Cheese Style

Ingredients

  • 6 – 8 cups cauliflower, cut into approximately 1 inch pieces
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup sour cream
  • 1 1/2 cups milk
  • 2 cups freshly grated sharp cheddar cheese
  • paprika

Instructions

  1. Cut the cauliflower and place in a microwave safe dish, add 1/2 inch of water to the pan, cover and microwave on high for 6 minutes, drain well and set aside. Preheat oven to 375 degrees. In a large saucepan, melt the butter over medium heat, stir in the flour and salt and pepper. Stir until bubbly, then gradually add the milk. Stir constantly until thickened. Remove from heat and stir in the cheese (save a little bit for the top) and sour cream. Once it has all melted, add the cauliflower. Transfer to an 8 x8 in baking dish and sprinkle lightly with paprika and sprinkle with remaining cheddar cheese. Bake for 15 – 20 minutes or until hot and bubbly.

Chili Lime Baked Sweet Potato Chips

Published on by carol lou

These are so easy to prepare and addictive – so hard to eat just one! These chips have a “kick” so if you prefer, reduce or omit the chili powder. Watch them closely while you are baking these little gems, remove chips one by one from the baking sheet as they begin to brown. Cool and enjoy.

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Chili Lime Baked Sweet Potato Chips

Ingredients

  • 1 sweet potato
  • 2 teaspoons olive oil
  • zest of one lime
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon chili powder (adjust amount if you prefer less spice)

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. With a mandolin thinly slice the sweet potato. Carefully toss the sweet potato slices with the olive oil. One by one place on the baking sheet, do not overlap slices. Mix together the lime zest, salt and chili powder, sprinkle over sweet potato slices. Depending on the size of your sweet potato, you might need to make multiple trays. Bake for 10 minutes, flip slices, watch carefully – remove when the edges begin to brown. Total baking time is 15 – 20 minutes. Cool.

Truffle Tots with Garlic Truffle Aioli

Published on by carol lou

I had a bag of tater tots in my freezer and decided it was time to make these gems into Truffle Tots. Out came my white truffle oil, Parmesan cheese, and a few other quick to prepare ingredients. I think you will agree, Truffle Tots are hard to resist, especially with the Garlic Truffle Aioli. A great accompaniment to any grilled protein.

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Truffle Tots with Garlic Truffle Aioli

Servings 6

Ingredients

  • 1 32 oz bag frozen tater tots
  • 1/2 cup finely grated Parmesan cheese
  • 3 1/2 tablespoons white truffle oil, divided
  • 2 tablespoons finely minced Italian parsley
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 teaspoon minced garlic
  • 1 teaspoon fresh squeezed lemon juice
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven as directed on tater tots package. Line a baking sheet with foil and lightly grease. Place tots on baking sheet and bake as directed on package. While the tots are baking mix the aioli – mix together 1 1/2 tablespoon truffle oil, mayonnaise, sour cream, garlic, lemon juice and pepper. Mix well and refrigerate. Mince the parsley and place in a medium bowl large enough to toss the tots in. When the tots are finished cooking and golden brown, toss in the bowl with the remaining 2 tablespoons of truffle oil, Parmesan cheese and parsley. Serve immediately with aioli.

Fried Green Tomatoes with Pimento Cheese Fondue

Published on by carol lou

We recently traveled to Greenville, SC and had a marvelous dinner in town. One of the stand-out appetizers was Fried Green Tomatoes with Pimento Cheese Fondue. It was so good, I wanted to try my hand at making a similar version. A real Southern treat.

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Fried Green Tomatoes with Pimento Cheese Fondue

Servings 4

Ingredients

  • Pimento Cheese Fondue
  • 6 oz. shredded cheddar cheese
  • 4 oz. cream cheese
  • 1/4 cup mayonnaise
  • 1/4 cup diced pimento
  • 3 tablespoons heavy cream
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Fried Green Tomatoes
  • 1 egg, lightly beaten
  • 1/3 cup buttermilk
  • 1/2 cup flour, divided
  • 1/3 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 green tomatoes, cut into 1/3 inch slices
  • canola oil

Instructions

  1. For the Pimento Cheese Fondue – combine all of the ingredients in a small saucepan, over medium heat, stir until all of the cheese has melted and the mixture is creamy. This will take 5 – 8 minutes.

    Fried Green Tomatoes – slice tomatoes into 1/3 inch slices. In three shallow bowls place the following

    1. 1/4 cup flour

    2. egg, slightly beaten mixed with the buttermilk

    3. remaining flour, cornmeal, salt and pepper

    Dredge the tomato slices in the flour, then the egg mixture, then the cornmeal mixture. Let dry slightly while the oil is heating on a wire rack. Heat approx. 1/4 – 1/2 inch of canola oil in a heavy saucepan, I used my cast iron skillet. Heat oil to 375 degrees. When the oil has come to temperature, fry tomato slices for 2 minutes on each side. Remove and drain on a paper towel lined cooling rack. Season with salt. ( Depending on the size of your green tomatoes – my 3 green tomatoes yielded 9 slices )

    Serve warm fried green tomatoes with pimento cheese fondue.

Grilled Cherry Tomato Compote

Published on by carol lou

When the grill is roaring it is a perfect time for Grilled Cherry Tomato Compote. These tomatoes are just delicious spread on toasted crusty bread. Perfect as an appetizer or side with your favorite grilled meat, fish or seafood.

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Grilled Cherry Tomato Compote

Servings 4

Ingredients

  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 1/3 cup cold butter
  • kosher salt
  • fresh torn basil leaves
  • grilled crusty bread slices

Instructions

  1. Place the tomatoes in a grill ready pan – add the olive oil and toss. When your grill it hot – place the pan on the grill and cook the tomatoes 10-12 minutes, stirring occasionally, until the skins have burst and the tomatoes are soft. Remove the pan from the heat, stir in the butter until melted, sprinkle with salt and top with fresh torn basil leaves. Serve with warm grilled crusty bread. To make the crusty bread – I simply sliced a baguette diagonally, brushed one side with olive oil, and toasted on the grill.

Spiralized Zucchini with Tomatoes and Burrata

Published on by carol lou

Now that I keep cooking at home, I am running out of ideas for vegetables. I was at the store and found spiralized zucchini noodles and thought that would be the perfect vegetable to try. I also knew I had some Burrata in the refrigerator and cherry tomatoes at home. After a quick stir-fry of the zucchini, a touch of garlic, a toss of cherry tomatoes, a dusting of grated Parmesan and topped with Burrata – we had an incredible side dish. If you need a new and interesting vegetable, I highly recommend this delicious vegetable dish.

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Spiralized Zucchini with Tomatoes and Burrata

Servings 4

Ingredients

  • 16 oz. spiralized zucchini
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 pinch crushed red pepper flakes
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons finely grated Parmesan cheese
  • 8 oz. Burrata cheese
  • salt and pepper

Instructions

  1. Heat oil in a large skillet, toss zucchini in hot skillet for 3 minutes. Add the garlic and red pepper flakes and continue to cook for 1 minutes. Add the tomatoes and toss until heated through. Season with salt and pepper to taste. Place cooked zucchini in a serving dish, top with Burrata and dust with the Parmesan cheese

Grilled Tenderloins with Warm Ranchero Salsa

Published on by carol lou

There is nothing better than a beef tenderloin grilled to perfection on the grill.  I prefer mine medium rare (a warm red center) and a well seared crust.  Recently, when we grilled we seasoned the steaks with my favorite Perini Ranch Steak Rub from Buffalo Gap, Texas.   I have fond memories of Perini’s when we were stationed in Abilene, Texas at Dyess AFB.  Dancing under the starts at Perini’s after a fabulous dinner is a memory we will always cherish.  We even got quite good at the Texas Two-Step!   I am sure you all have fond memories of food from some of your favorite places just like my memory of Perini’s.  I served corn tortillas and warm Ranchero Salsa along side our grilled steaks.  

 

 

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Warm Ranchero Salsa

Ingredients

  • 2 slices bacon thick sliced
  • 1 clove garlic, minced
  • 1 large onion, minced
  • 1 ;large bell pepper, chopped
  • 3 cups fresh tomatoes
  • 1 -3 jalapeno chilies, remove seeds and seeds, slice thin
  • salt and pepper, to taste

Instructions

  1. Fry the bacon until crisp in a 10 - 12 inch skillet, remove to paper towels. Place the tomatoes on a cookie sheet lined with foil, broil about 4 - 6 inches from heat source, roast, turning until all sides are charred.  Set aside until cool enough to handle, remove skin and discard, remove seeds and dice tomatoes.  Saute the onion, garlic and green pepper in skillet over medium-low for 7 - 10 minutes or until onion is transparent.  Add the tomatoes and amount of sliced seeded jalapeno you prefer tor added heat.  Simmer for an additional 8-10 minutes over medium-low heat, salt and pepper to taste. Top with crumbled bacon.  Serve hot.

Smoked Gouda Cheese Sauce

Published on by carol lou

Recently, we went to one of our favorite steak houses and with our entree we ordered a stuff baked potato with smoked Gouda cheese sauce, broccoli and bacon.  It was especially good and one that I wanted to recreate at home.  It was the perfect complement to the wonderful rib eye steak we had that night.  We were grilling salmon for dinner this past weekend and decided that the baked potato would be great to serve with the grilled salmon.  I experimented a bit with the cheese sauce and I think the results are perfect.  It really is a meal by itself, but also a great side dish.  Enjoy!

 

 

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Stuffed Baked Potato with Smoked Gouda Cheese Sauce

The cheese sauce is enough for four potatoes, double the recipe if you are serving a six - eight. 

Ingredients

  • russet potatoes
  • olive oil
  • kosher salt
  • 1 cup milk
  • 4 teaspoons flour
  • salt and pepper, taste
  • 1/2 cup grated smoked Gouda cheese
  • bacon bits
  • steamed broccoli

Instructions

  1. Wash the number of potatoes you are baking,  Preheat oven to 425 degrees.  Rub potatoes with olive oil,  prick with a fork 6 - 8 times, sprinkle with kosher salt.  Place on a baking sheet and bake for 45 - 50 minutes.  Steam the broccoli and set aside.  In a medium sauce pan, heat 1/4 cup of the milk until just bubbling around the edges, add the flour and stir for 1 - 2 minutes until smooth.  Slowly pour in the remaining milk and stir constantly until thick and bubbly.  Remove from heat and stir in the grated cheese.  Salt and pepper to taste.  To serve, split the potato down the center, fill with broccoli, pour over cheese sauce and sprinkle with bacon bits.