Creamy Cauliflower

I’ve made a few adjustments to this recipe that I downloaded from the Internet, because the first time I made it, the flavor wasn’t as intense as I hoped it would be.

For the cheese, the recipe originally called for a cup of grated Parmesan cheese. What I did was substitute half of it with grated sharp cheddar for an additional layer of flavor. Be aware that if you use cheddar, the sauce will thicken and won’t be as creamy.

You can use whatever bread crumbs you have available. I like to use Progresso Italian-flavored crumbs mixed with Japanese panko for an additional crispy crunch.

Ingredients

·         CAULIFLOWER, 1 head

·         PANCETTA, 4 ounces

·         BUTTER, ¼ cup

·         FLOUR, ¼ cup

·         MILK , 2 cups

·         GARLIC, 2 cloves, crushed

·         NUTMEG, ground

·         CHEESE, grated, 1 cup

·         GARLIC SALT, to taste

·         BREAD CRUMBS

Directions

1.       Cut up the cauliflower into florets and arrange in a single layer in a baking dish.

2.       Cut the pancetta into lardons and crisp them in a frying pan. Sprinkle over the cauliflower.

3.       Make a béchamel sauce: Melt the butter, add the flour to make the roux, stirring constantly, and then whisk in the milk.

4.       Add the garlic, nutmeg and cheese. Add the garlic salt to taste.

5.       Pour the sauce over the cauliflower and then top with bread crumbs.

6.       Bake 30 minutes in 350-degree oven.

7.       (Optional) Brown for 3-5 additional minutes under a broiler until the bread crumbs on top become golden.

Chicken Cutlets with Roasted Pepper Relish

I came up with this recipe several years ago when I was in the mood for roasted peppers, and put it in the back of my mind until recently when I saw Bobby Flay roasting peppers on his television brunch program.

So, before I could forget it again, I went shopping and put together this relish. It’s very tasty with chicken or on scrambled eggs in the morning.

I use Japanese panko for the breading in this recipe to impart crunchiness to the cutlets, but have also made the chicken with Italian-flavored Progresso bread crumbs in the past. Either works, it’s up to your preference.

Ingredients

·         CHICKEN BREASTS, 2 or 3, boneless and skinless

·         COOKING OIL, Canola, about a half-cup

·         BREAD CRUMBS, about a cup

·         SWEET PEPPERS, 1 each green, red, orange and yellow

·         SWEET ONION, 1 large, chopped

·         TOMATOES, 2 medium, seeded and chopped

·         CALAMATA OLIVES, about a quarter cup, seeded and chopped

·         BUTTER, 2 tablespoons

·         HONEY, 1 tablespoon

·         GARLIC SALT, to taste

·         BLACK PEPPER, freshly ground to taste

Directions

1.       Coat the peppers with vegetable oil, place on a foil-lined tray and roast in a 450˚ oven for 30 minutes, turning often, charring all sides if possible.

2.       Place the roasted peppers in a paper bag and close. Let stand for about 15 minutes and the steam will loosen the skin.

3.       Peel, seed and chop the peppers.

4.       Melt the butter on medium heat in a large pan, then sauté the onions until tender but not browned.

5.       Add the sweet peppers, olives and tomatoes. Stir together.

6.       Sweeten with the honey, then season with garlic salt and pepper to taste.

7.       When the tomatoes are heated through, remove from the heat and let stand uncovered.

8.       Cut the chicken breasts in half horizontally so you have two flat pieces for each breast. Cut these in half again width-wise to make large medallions.

9.       Pound each piece flat between sheets of plastic wrap, then salt and pepper each piece.

10.   Coat each side of each piece in bread crumbs and fry in a large frying pan in vegetable oil until golden brown and delicious.

Crabby Egg Salad Crostini

Who doesn't like egg sandwiches? Who doesn't like crab salad? Who doesn't like toast? Why not combine all three in this easy pleasy open-faced tasty, crunchy munchy lunch?

Ingredients

·         EGGS, 3, hard-cooked, yolks and whites chopped separately

·         CRAB MEAT, lump, 1 cup chopped

·         MAYONNAISE, 1/4 cup

·         DIJON MUSTARD, 1 tablespoon

·         PICKLE RELISH, 2 tablespoons

·         RED or SWEET ONION, 2 tablespoons minced

·         TOMATO, 1 medium, skinned and seeded, chopped

·         FRENCH BAGUETTE, sliced on a bias into 1-inch thick crostini

·         OLIVE OIL, couple of tablespoons or so

·         CHEDDAR CHEESE, shredded

·         GARLIC SALT, to taste

·         BLACK PEPPER, freshly ground, to taste

Directions

1.       Roughly chop the egg whites, set aside.

2.       Combine the egg yolks, mayonnaise, mustard, pickle relish and red onion in a bowl.

3.       Add the egg whites and crab, mixing carefully so as not to break up the pieces.

4.       Salt and pepper to taste.

5.       Sprinkle bread with olive oil and shredded cheese, and toast slightly under the broiler until top is crisp. Remove and let cool for a minute or so.

6.       Heap egg/crab filling on top, sprinkle with chopped tomato.