Ruth Haffly wrote to Dave Drum <=-
The tornadoes that took out the Asian Supply criss crossed Springfield within two hours of each other. I was living in a mobile home at the
time.
All jokes to the contrary about trailer parks being tornado magnets -
we didn't even lose any branches off of the trees. The Path of the
storms though looked like pictures I have seen of war zones after
heavy bombing.
The "after" pictures always do look pretty awesome in the amount of destruction. Some friends of ours moved out to OK from NC about 10
years ago, to a town that had just been hit by a major storm. They are
now back in NC, still subject to tornadoes.
I sort of thought of it as Mother Nature's urban renewal.
Sort of, yes.
Title: The Urban Peasant's Cauliflower Cheese
Categories: Vegetables, Dairy, Cheese
Yield: 4 servings
Looks good. Steve doesn't like caulifower that much if it's plain but
is more willing to eat it if I put a cheese sauce on it. Even some
grated Parm will make a difference; I did it that way when the girls
were still living at home and every bit was eaten.
James Barber's "Urban Peasant" cooking show was one of my favourite PBS offerings. It was a Canadian (CBC) show produced in Vancouver. I also
found episodes on The Learning Channel.
James' recipes were relatively simple, easy-to-follow, and tasty - unlike
Guy Fieri and/or Paula Deen.
I sometimes use cauliflower in place of mashed taters or rice. It's an interesting substitute.
Something not mentioned in the recipe - but very good is the extra step
of sprinkling grated yellow cheese over the mashed cauliflower and then
popping it under the broiler to melt and brown the peaks a bit.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cauliflower Mashed "Potatoes" w/Browned Butter
Categories: Vegetables, Dairy
Yield: 4 Servings
1 lg Cauliflower (1 1/4 lb/565 g)
- cored, in large florets
1 c (235 ml) water
1/2 ts Salt
2 tb Butter
4 tb (60 ml) dairy sour cream
Chopped chives, green onions
- and/or parsley to garnish
Salt & pepper
STEAM/BOIL THE CAULIFLOWER: Place 1 cup water in a medium
saucepan. Add 1/2 teaspoon of salt. Add the cauliflower
florets.
Bring to a boil on high heat. Lower the heat to a simmer.
Cover and let the cauliflower cook for 10-14 minutes,
until very tender.
BROWN THE BUTTER: While the cauliflower is cooking, melt
the butter in a small saucepan (easier to use a stainless
steel pan so that you can see the browning occur) on
medium heat.
Once the butter melts, it will begin to foam up a bit.
When the foam subsides, look for amber colored bits
forming at the bottom of the pan.
When the butter begins to brown, smell it. It will have a
lovely nutty aroma.
When you can see lots of flecks of browned bits, and the
melted butter smells wonderful, remove it from the heat
and pour into a bowl (glass or metal). Butter can quickly
go from browned to burnt, so keep an eye on it and work
quickly when the butter starts to brown! (See our more
detailed instructions on How to Brown Butter.)
STRAIN THE COOKED CAULIFLOWER: When the cauliflower is
cooked through and tender enough to mash with a fork,
strain out all but a tablespoon or two of the remaining
water.
Mash with a potato masher and stir in the browned butter
and sour cream. (Make sure to scrape in all the browned
bits from the butter; that's where the flavor is!)
PURÉE TO DESIRED CONSISTENCY: Use an immersion blender or
a standing blender and blend the mashed potatoes to as
smooth a consistency as you would like. Or just mash more
with a potato masher if you like a chunky consistency.
Or do as I do and use a "ricer" to mash the product. One
squeeze, no lumps. -- UDD
Add salt and pepper to taste. Top with chopped chives,
green onions, or parsley to serve.
RECIPE FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... That must be wonderful! I don't understand it at all.
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