Tag Archives: cream

Cauliflower Gratin with Leeks and White Cheddar

19 May

I’m pretty well convinced that nothing made with heavy cream can be bad. When I saw this recipe in the New York Times I knew I had to make it, because I happened to have a half a large leek (which I figured was the equivalent of the small leek called for) and a package of white cheddar cheese in my fridge. Of course I had to go out and buy a cauliflower and the heavy cream, but it was worth a little effort! Give it a try — it could be your new definition of “comfort food”!

Ingredients:

1 smallish head cauliflower (about 2 lb), green leaves removed
Olive oil, for drizzling
1 small leek, white and light green part only, very thinly sliced
kosher salt and black pepper
¾ cup heavy cream
6 oz. sharp white cheddar, grated (about 1½ cups)

Directions:

Heat oven to 425 degrees.

Slice cauliflower head lengthwise into half-inch thick slices, including the core and inner leaves. Save any small bits that fall away.

Drizzle olive oil onto the bottom of a 2-quart baking dish (round, oval, square or rectangular). Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper and repeat until all the cauliflower and leeks are used. Toss in any “crumbs” of cauliflower you have left on your cutting board.

Season with salt and pepper and drizzle the cream over the cauliflower and leeks. Scatter the cheese on top and season again with salt and pepper. Cover ligjtly with foil and place in the oven.

Bake until the cauliflower is nearly tender, 10 to 15 minutes. Remove the foil and continue to bake until the cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. If you want a little extra crunch, scatter some breadcrumbs tossed in olive oil over the top after you remove the foil.

Remove from the oven and cool for a few minutes before serving

Serves 4

Carrot Soup With Ginger

27 Aug Carrot Soup with Ginger

Carrot Soup with GingerAdapted from a recipe on foodnetwork.com, this is a nice light summer soup. We made it with low-fat milk, and it was fine, but it would probably be better made with cream. We had some left over and served it the next day cold, which was also good. If you don’t like a strong ginger flavor, use a little less ginger.

Ingredients:

1 Tbs. butter
2 onions, chopped
6 cups vegetable broth
2 lb. carrots, peeled and sliced
2 Tbs. grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream and parsley for garnish

Directions:

In a 6-quart pan, over medium high heat, melt butter, add onions and cook, stirring often, until onions are soft.

Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender. Use an immersion blender to puree the soup. Add the cream and stir over medium heat until the soup is hot. Add salt and pepper to taste.

Ladle into bowls and garnish with a dollop of sour cream and chopped fresh parsley.

Serves 6