Quoting Shawn Highfield to Jim Weller <=-

we still sometimes make those fad recipes

So will I. More than once if it's actually tasty.

The part I hayed was that the loc\\w carbwers wrecked the suppply
and damnd curves and pushed the pirce up form $3 a head to $6. Now
that it's sown to $4 I'll buy iyt again.

For the most part we just enjoy it as a veggie.

Same here. I mainly do steamed caulflower and broccoli mixtures
together with at least twe of: carrots, parsnips, turnips or
rutabaga, boiled, or cream of cauliflower and broccoli soups with
Cheddar cheese.

I also search out Chinese and Indian treamtments for it. I recently
posted a few of those


Cheers

Jim


... If you ever serve me a cauliflower waffle I will call the police.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

and damnd curves and pushed the pirce up form $3 a head to $6. Now
that it's sown to $4 I'll buy iyt again.

Same here.

I also search out Chinese and Indian treamtments for it. I recently
posted a few of those

There are some great Indian recipes for it that's for sure. I'd say we
mostly either eat it raw or steamed.

Shawn

... Zucchini: Dense, flavourless vegetable, useful as ballast.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

we still sometimes make those fad recipes

So will I. More than once if it's actually tasty.

The part I hayed was that the loc\\w carbwers wrecked the suppply
and damnd curves and pushed the pirce up form $3 a head to $6. Now
that it's sown to $4 I'll buy iyt again.

Huh?!?! Betcha can't sat that twice running? Bv)=

Schnuks has cauliflower @ U$3.19 head. And *organic* cauliflower @
U$4.99 head.

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

Title: Broccoli-Cauliflower Chowder
Categories: Vegetables, Dairy, Potatoes, Cheese, Chilies
Yield: 5 Servings

1/2 lg White onion
+=OR=+
1 sm White onion)
1 md Head cauliflower
2 sm Heads broccoli
4 Green onions
2 Carrots
2 Celery ribs
2 cl Garlic
2 Russet potatoes
2 tb Butter
1/4 c Whole wheat flour
4 c Vegetable broth
1 c Milk
1/2 ts Dry mustard
1/2 ts Cayenne
Salt & pepper
Colby-Jack Cheese
Parsley; garnish

Chop onion, carrot, celery, and set aside.

Mince garlic and set aside.

Peel potatoes and chop in 1/2" cubes. Set aside.

Remove leaves from cauliflower and chop into florets.
Set aside.

Cut broccoli florets and a few stems. Set aside.

In Dutch oven or large pot, heat over medium heat and
add butter.

Add diced onion, carrot, celery and sauté 5 minutes.

Add garlic and sauté for 1 minute.

Add flour slowly and whisk into vegetables, Cook for
2 minutes stirring frequently. Add a few tablespoons
of vegetable broth if needed to help break up the
clumps.

Add vegetable broth, milk and whisk until smooth.

Add pepper, salt, mustard powder, and cayenne pepper
mixing well. Let roux sit for 5 minutes to thicken.

Add broccoli, cauliflower, potatoes, and green onion
and bring to a boil. Cover and cook for about 10-15
minutes until all vegetables are fork tender.

Smash veggies with large wooden smooth to break up a
bit until you reach desired consistency.

Remove from heat.

Garnish with shredded cheese and parsley.

UDD NOTES: This began life as a "Weight Watchers"
deal. I have used all 'normal' full flavour
ingredients in place of the low/no/reduced fat
stuff. As well as using chicken broth if there was
no veggie broth at hand. Served in a latte' cup
this is a complete meal in and of itself. Especially
if there is bread present.

Serves 5 (2 Cups Per Serving)

RECIPE FROM: http://bitesofflavor.com

Uncle Dirty Dave's Kitchen

MMMMM

... Not to like ice cream is to show oneself uninterested in food.
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Quoting Dale Shipp to Jim Weller <=-

I am in a quandry as to how to pronounce Tso.

(t)Sow (as in female pig with just a hint of a "t" sound).

Most of the time I have avoided cauliflower side dishes in the
restaurants here in our villages. They tend to barely cook it and
thus it comes out almost rare.

Tender, but firm, not mushy and with a bit of a bone in the stem is
perfect.

I do not expect roasted cauliflower to be the same.

It should have crispy, browned, almost black tips.

Tonight I ran into an exception. The menu said cauliflower au
gratin. It was light on the cheese

Gratins are all about the grated bread crumbs. The cheese is strictly
optional, at least in France. North Americans almost always add
cheese, usually a lot of cheese.

that same restaurant is not doing creme brulee very well ...
the custard underneath is soupy instead of being a real custard.

I'm guessing insufficient egg yolks in the cream.

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

Title: Savory Pork And Apple Stir Fry
Categories: Chicken, Pork, Rice, Fruit, Nuts
Yield: 4 Servings

1 pk Rice-a-roni rice pilaf
1 1/3 c Apple juice or cider
1 lb Boneless pork loin or
Skinless chicken breast
-halves
1 ts Paprika
1 ts Dried thyme
1/2 ts Ground sage or
Poultry seasoning
1/2 ts Salt; optional
2 tb Butter
2 md Apples, cored; sliced
1 ts Cornstarch
1/3 c Coarsely chopped walnuts

Prepare Rice-A-Roni mix as package directs, substituting 1 cup
water and 1 cup apple juice for all the water in directions. While
Rice-A-Roni is simmering, cup pork into 1-1/2x1/4" strips. Combine
seasonings; toss with meat. In second large skillet, melt butter
over medium heat. Stir-fry meat 3-4 minutes or just until pork is
no longer pink. Add apples; stir-fry 2-3 min. or until apples are
almost tender. Add combined remaining 1/3 cup apple juice and
cornstarch. Stir-fry 1-2 min. or until thickened to form glaze.
Stir in nuts. Serve rice topped with pork mixture.

From: Nancy Berry

MMMMM

Cheers

Jim


... I don't hate the system, just the people ruining it.

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On 10-23-22 23:46, Jim Weller <=-
spoke to Dale Shipp about cauliflower <=-

that same restaurant is not doing creme brulee very well ...
the custard underneath is soupy instead of being a real custard.

I'm guessing insufficient egg yolks in the cream.

There are probably many reasons why a custard does not set up correctly.
Gail saw a TV show by a known chef that suggested it could be caused by
getting water into the custard mix from the water bath splashing over.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sweet Bastela (Creamy Layered Pastry)
Categories: Ethiopian, Dessert
Yield: 6 Servings

MMMMM---------------------CUSTARD (SEE NOTE)--------------------------
2 c Milk
1/4 c Sugar
4 lg Eggs
1 ts Vanilla
1 ts Cinnamon

MMMMM---------------------------PASTRY--------------------------------
10 ea Filo pastry sheets
3 tb Butter, melted

MMMMM--------------------------FILLING-------------------------------
2 tb Raspberry OR strawberry
-conserve
1/2 c Coarsely chopped almonds

MMMMM--------------------------TOPPING-------------------------------
Confectioners' sugar

NOTE: It is easier to use Jello Brand Custard Mix found at your
grocery store - works fine.

To make custard:

In a heavy saucepan, heat the milk and sugar to scalding. Whirl the
eggs in a blender while slowly pouring in the hot milk. Add vanilla
and cinnamon. If the custard does not thicken enough to coat a
spoon, return it to the pan and reheat it gently, stirring
constantly until it does thicken. Should the custard curdle slightly
while thickening, simply blend it again. Refrigerate

Using a 7 or 8 inch plate as a guide, cut two circles from each sheet
of the filo. On buttered baking pans, stack the filo sheets, four
sheets to a stack, brushing every second sheet with melted butter.

Bake in preheated 350 degree oven for about 20 minutes or until filo
is golden brown.

Assemble: Begin with one pair of filo circles. Spread all of the
conserve evenly over the bottom layer of filo and sprinkle on a few
of the chopped almonds. Add another pair of filo circles, some
almonds and some of the egg custard. Continue to layer the filo,
almonds and custard until all of the ingredients are used. End with
a pair of filo circles.

Sprinkle the pastry with confectioners' sugar and cut into six wedges.
Serve immediately.

Sundays at Moosewood

MMMMM



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