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the appetizer:

The Hot and Hot Fish Club Cookbook: A Celebration of Food, Family and Traditions by Chris and Idie Hastings, includes recipes like Oyster Shooters; Dove Breasts Wrapped in Benton's Bacon; and Heirloom Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream.

Cookbook

 

Heirloom Cauliflower Gratin
with Roasted Chestnuts and Parmesan Cream

Heirloom Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream

Yield: 8 servings

 

Look for heads of cauliflower in an array of colors—gold, purple, white, and green. While similar in flavor and texture, the vivid colors add visual interest to a traditionally pale gratin.

 
  • 1 pound white heirloom cauliflower florets,
         cut into small, bite-size pieces
  • 3/4 pound purple heirloom cauliflower florets,
         cut into small, bite-size pieces
  • 12 fresh chestnuts, roasted, peeled, and diced
  • 4 cups heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon chopped fresh thyme
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 teaspoons black truffle oil (optional)
  • 1-1/2 cups Herb Breadcrumbs (recipe below)

Preheat the oven to 400 degrees F.

Combine the cauliflower, chestnuts, and heavy cream in a medium stockpot or Dutch oven.

Bring to a boil, reduce the heat to medium low, and simmer for 10 to 12 minutes or until the cauliflower is tender. Using a slotted spoon, remove the cauliflower and chestnuts from the cream and set aside to cool.

Add the Parmesan and thyme to the cream and return to a boil; reduce the heat to medium low, and simmer until the cream mixture is reduced by half and slightly thickened, about 20 minutes.

Return the cauliflower to the cream mixture and season with the salt and pepper. Drizzle the truffle oil, if using, into the cauliflower and cream mixture and stir to combine. Spoon the cauliflower mixture evenly into eight 8-ounce ramekins. Top each portion with 3 tablespoons of the herbed breadcrumbs.

Place the ramekins in the oven and bake for 4 to 5 minutes or until the topping is golden and the sides are bubbling. Serve warm.

 

Herb Breadcrumbs

Yield: about 6-1/2 cups

  • 1 (8-ounce) fresh french baguette, torn into 2-inch pieces
  • 2 tablespoons chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves
  • 3 tablespoons chopped fresh chives
  • 1-1/2 teaspoons grated lemon zest
  • 1/2 teaspoon finely chopped garlic
  • 1-1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, melted

Place the bread in the bowl of a food processor and pulse until a uniform crumb consistency is achieved. Transfer the crumbs to a large mixing bowl. Add the next 7 ingredients (thyme through pepper) and mix well. Drizzle the melted butter over the crumbs and toss to evenly coat. The herb breadcrumbs can be used immediately or stored in an airtight container in the refrigerator for up to one week.

 
  • from:
    The Hot and Hot Fish Club Cookbook
    A Celebration of Food, Family and Traditions
  • by Chris and Idie Hastings
  • Running Press Books 2009
  • $35.00; hardcover
  • ISBN-10: 0762435526
  • ISBN-13: 978-0-7624-3552-4
  • Recipe reprinted by permission.

Buy The Hot and Hot Fish Club Cookbook: A Celebration of Food, Family and Traditions

 

The Hot and Hot Fish Club Cookbook

 
 
Paris

This page created January 2010


 


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