Jill, thanks for the cauliflower recipe

I made your cauliflower au gratin on Wednesday, into the fridge
overnight and reheated it yesterday to raves. Excellent recipe,
particularly the stiff sauce which bound deliciously to the little
florets and kept them moist and tasty through what in effect
was a double cooking. I found orange cauliflower at the local
Publix and used that; very subtle but distinct flavor difference,
a touch sweeter and more full flavored. We all appreciated your
having posted it.

pavane

On Nov 27, 10:21*am, "pavane" <pav...@somewhere.something.com> wrote:
> I made your cauliflower au gratin on Wednesday, into the fridge
> overnight and reheated it yesterday to raves. *Excellent recipe,
> particularly the stiff sauce which bound deliciously to the little
> florets and kept them moist and tasty through what in effect
> was a double cooking. *I found orange cauliflower at the local
> Publix and used that; very subtle but distinct flavor difference,
> a touch sweeter and more full flavored. We all appreciated your
> having posted it.
>
> pavane

This is more a hijack than comment. Your recipe looked so good that I
put the ingredients on
a grocery list. DH didn't know what Gruyere cheese was, and tried 4
groceries before he found
it. Then because there was no price listed where he found the cheese,
he decided to get 2 so we'd have
it on hand. What a shock to him at the register - $16. per pound. He
did get both 8 oz pieces. Bless
him, he's so good with a grocery list. Always comes home with the
bacon, er, um, cheese.
We haven't tried the casserole yet, but it will happen this weekend!!!
Glad it was so good Pavane, and thanks Jill for posting it.

pavane wrote:

> I made your cauliflower au gratin on Wednesday, into the fridge
> overnight and reheated it yesterday to raves. Excellent recipe,
> particularly the stiff sauce which bound deliciously to the little
> florets and kept them moist and tasty through what in effect
> was a double cooking. I found orange cauliflower at the local
> Publix and used that; very subtle but distinct flavor difference,
> a touch sweeter and more full flavored. We all appreciated your
> having posted it.

Yes, that's a very good recipe, and almost identical to the one Mom uses to
do now and then. Cauliflowers have always been a sad food to me but with
that recipe they turn into something really wonderful. And when we're going
to have just the gratin for a meal, Mom adds some roughly shredded sausage,
after having partly cooked them apart.
--
Vilco
Think pink, drink rosè

"pavane" <pavane@somewhere.something.com> wrote in message
news:Q7SPm.257075$uO.9871@en-nntp-09.dc1.easynews.com...
>I made your cauliflower au gratin on Wednesday, into the fridge
> overnight and reheated it yesterday to raves. Excellent recipe,
> particularly the stiff sauce which bound deliciously to the little
> florets and kept them moist and tasty through what in effect
> was a double cooking. I found orange cauliflower at the local
> Publix and used that; very subtle but distinct flavor difference,
> a touch sweeter and more full flavored. We all appreciated your
> having posted it.
>
> pavane
>
>

You're quite welcome! I combined cauliflower with broccoli florets this
time (another poster mentioned that). I've had that recipe for years; it's
also been years since I made it

Jill

"jmcquown" <j_mcquown@comcast.net> wrote in message
news:7ndk31F3l47ecU1@mid.individual.net...
> "pavane" <pavane@somewhere.something.com> wrote in message
> news:Q7SPm.257075$uO.9871@en-nntp-09.dc1.easynews.com...
>>I made your cauliflower au gratin on Wednesday, into the fridge
>> overnight and reheated it yesterday to raves. Excellent recipe,
>> particularly the stiff sauce which bound deliciously to the little
>> florets and kept them moist and tasty through what in effect
>> was a double cooking. I found orange cauliflower at the local
>> Publix and used that; very subtle but distinct flavor difference,
>> a touch sweeter and more full flavored. We all appreciated your
>> having posted it.
>>
>> pavane
>>
>>
>
> You're quite welcome! I combined cauliflower with broccoli florets this
> time (another poster mentioned that). I've had that recipe for years;
> it's also been years since I made it

I made it yesterday. I picked up a HUGE head of cauliflower on Wednesday
but didn't need it for TG dinner and when I saw the recipe, saved it. I had
to sub the cheese, though.

"jmcquown" <j_mcquown@comcast.net> wrote in
news:7ndk31F3l47ecU1@mid.individual.net:


>
> You're quite welcome! I combined cauliflower with broccoli florets this
> time (another poster mentioned that). I've had that recipe for years;
> it's also been years since I made it
>
> Jill
>
>



Cauliflower Gratin?? Rather pedestrian fare around here.


But good to see you're 'living on the edge' and using broccoli with it as
well.


IIRC... about 14 years ago, on the one and only time that we've every
bought a turkey..... I had to make a turkey and broccoli "gratin" with the
plethora of turkey leftovers, but over here, and it seems over there, it's
really called a *Mornay*.

A white cheese sauce over leftover meat/veges.

My pooch likes it. The SO and myself, no so much.

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

jmcquown wrote:
> "pavane" <pavane@somewhere.something.com> wrote in message
> news:Q7SPm.257075$uO.9871@en-nntp-09.dc1.easynews.com...
>> I made your cauliflower au gratin on Wednesday, into the fridge
>> overnight and reheated it yesterday to raves. Excellent recipe,
>> particularly the stiff sauce which bound deliciously to the little
>> florets and kept them moist and tasty through what in effect
>> was a double cooking. I found orange cauliflower at the local
>> Publix and used that; very subtle but distinct flavor difference,
>> a touch sweeter and more full flavored. We all appreciated your
>> having posted it.
>>
>> pavane
>>
>>
>
> You're quite welcome! I combined cauliflower with broccoli florets this
> time (another poster mentioned that). I've had that recipe for years;
> it's also been years since I made it
>
> Jill

I'll bet your septic tank hasn't see that much action in decades! Nice!

Rob

PeterL wrote:

> IIRC... about 14 years ago, on the one and only time that we've every
> bought a turkey..... I had to make a turkey and broccoli "gratin"
> with the plethora of turkey leftovers, but over here, and it seems
> over there, it's really called a *Mornay*.
>
> A white cheese sauce over leftover meat/veges.

On this NG I learned that Mornay auce is essentially a bechamel sauce with
some added cheese, wherever you put it.
--
Vilco
Think pink, drink rosè

"ViLco" <ViLco@ViLco.invalid> wrote in news:hf02n3$mfs$1@news.eternal-
september.org:

> PeterL wrote:
>
>> IIRC... about 14 years ago, on the one and only time that we've every
>> bought a turkey..... I had to make a turkey and broccoli "gratin"
>> with the plethora of turkey leftovers, but over here, and it seems
>> over there, it's really called a *Mornay*.
>>
>> A white cheese sauce over leftover meat/veges.
>
> On this NG I learned that Mornay auce is essentially a bechamel sauce
with
> some added cheese, wherever you put it.



Seems there's quite a few words for the one 'evil' :-)



Mornay is for family and friends.

Bechamel is for trying to impress the neighbours.

Au Gratin is for when you're trying to kiss your bosses arse.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

ViLco wrote:
> PeterL wrote:
>
>
>>IIRC... about 14 years ago, on the one and only time that we've every
>>bought a turkey..... I had to make a turkey and broccoli "gratin"
>>with the plethora of turkey leftovers, but over here, and it seems
>>over there, it's really called a *Mornay*.
>>
>>A white cheese sauce over leftover meat/veges.
>
>
> On this NG I learned that Mornay sauce is essentially a bechamel sauce with
> some added cheese, wherever you put it.

Yes but how many people think a bechamel is just a 'white sauce' butter,
flour and liquid?

And of course a cordon bleu Mornay sauce will be made with the cooking
liquid of the food it is to be served with, fish stock if serving it
over fish and "when mornay sauce is required for dishes other than for
fish, the preparation is the same except that the fish cooking liquor is
replaced by cooking liquor from the dish under preparation or milk as
the case may be."
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

PeterL wrote:

> Seems there's quite a few words for the one 'evil' :-)
>
> Mornay is for family and friends.
>
> Bechamel is for trying to impress the neighbours.
>
> Au Gratin is for when you're trying to kiss your bosses arse.

Well, I just call it cheese sauce. What does that make me? <G>

In article <7nis98F3m324vU1@mid.individual.net>,
"Dora" <limey113@yahoo.com> wrote:

> PeterL wrote:
>
> > Seems there's quite a few words for the one 'evil' :-)
> >
> > Mornay is for family and friends.
> >
> > Bechamel is for trying to impress the neighbours.
> >
> > Au Gratin is for when you're trying to kiss your bosses arse.
>
> Well, I just call it cheese sauce. What does that make me? <G>

Not much of a Francophile?

--
Dan Abel
Petaluma, California USA
dabel@sonic.net

"Dora" <limey113@yahoo.com> wrote in news:7nis98F3m324vU1@mid.individual.net:

> PeterL wrote:
>
>> Seems there's quite a few words for the one 'evil' :-)
>>
>> Mornay is for family and friends.
>>
>> Bechamel is for trying to impress the neighbours.
>>
>> Au Gratin is for when you're trying to kiss your bosses arse.
>
> Well, I just call it cheese sauce. What does that make me? <G>
>



Normal :-)



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Mr. Joseph Littleshoes Esq. wrote:

>> On this NG I learned that Mornay sauce is essentially a bechamel
>> sauce with some added cheese, wherever you put it.

> Yes but how many people think a bechamel is just a 'white sauce'
> butter, flour and liquid?

Very many people and they are right, because bechamel is just butter, flour
and milk.
And Mornay sauce is bechamel plus cheese and, as I discover today, egg yolk.
Then one can shove anything in theyr sauces and call them as one likes, but
bechamel IS just a sauce (mine is not white) with milk and roux.
--
Vilco
Think pink, drink rosè

"Dora" <limey113@yahoo.com> wrote in message
news:7nis98F3m324vU1@mid.individual.net...
> PeterL wrote:
>
>> Seems there's quite a few words for the one 'evil' :-)
>>
>> Mornay is for family and friends.
>>
>> Bechamel is for trying to impress the neighbours.
>>
>> Au Gratin is for when you're trying to kiss your bosses arse.
>
> Well, I just call it cheese sauce. What does that make me? <G>

Non pretentious?

ViLco wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>
>>>On this NG I learned that Mornay sauce is essentially a bechamel
>>>sauce with some added cheese, wherever you put it.
>>
>
>>Yes but how many people think a bechamel is just a 'white sauce'
>>butter, flour and liquid?
>
>
> Very many people and they are right, because bechamel is just butter, flour
> and milk.

Sauce BŽchamel

To make 1 & 3/8 gallon

1 lb. 7 oz white roux, using 11 oz clarified butter and 12 & 1.2 oz
sifted four.

1 & 3/8 gal. boiling milk

11 oz. lean veal

2 finely sliced small onions

1 sprig thyme

2 oz butter

pinch of coarsely ground pepper

pinch of nutmeg

1 oz salt.

Make the roux in the normal manner and allow to cool.

Mix the milk into the roux so as to obtain a smooth sauce and bring to
boiling point.

Meanwhile, cut the veal into small cubes and stew with butter without
coloring, adding the onions, seasonings and thyme; place into the sauce.

Allow to simmer gently for 2 hours and pass through a fine strainer.
Coat the sauce with butter to prevent the formation of a skin.

Notes:

1) If the bŽchamel is to be used for meatless dishes the veal should be
omitted but the flavorings, as indicated should still be included.

2) It is possible to make the sauce more quickly in the following
manner: bring the milk to the boil with the onion and seasonings, cover
and allow to infuse for 10 minutes. Strain the milk on to the roux,
mix, bring to the boil and allow to simmer gently for 15 - 20 minutes.

----

And just FYI, why is sauce BŽchamel called "BŽchamel"? if it were just
flour, butter and milk why would it be named after Louis de BŽchamel.

And if you are going to argue that a bŽchamel sauce is just a veloute
with extra flavorings, then what about the meat?

> And Mornay sauce is bechamel plus cheese and, as I discover today, egg yolk.
> Then one can shove anything in theyr sauces and call them as one likes, but
> bechamel IS just a sauce (mine is not white) with milk and roux.


The historicity of the name bŽchamel is debatable, but at the
very least a meat flavor, preferably veal, is part of a bŽchamel
sauce, unless its a lenten bŽchamel and then there are still all the
other flavorings traditionally used to make the BŽchamel
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:

> The historicity of the name bŽchamel is debatable, but at the
> very least a meat flavor, preferably veal, is part of a bŽchamel
> sauce, unless its a lenten bŽchamel and then there are still all the
> other flavorings traditionally used to make the BŽchamel

Simply wrong:

"La sauce béchamel est une sauce blanche préparée avec de la crème ou du
lait, de la farine et de quelques dés de beurre, utilisée comme base en
cuisine."
http://fr.wikipedia.org/wiki/Sauce_b%C3%A9chamel

Then you can add what you want but the basic beahcmel is just that, a base
sauce made with milk, flour and butter.
Where did you find that absurd recipe you posted as "bechamel"? That's a a
totally different sauce, based on bechamel bot not *being* bechamel.
Or would you still call "catchup" a cup of catchup mixed with a cup of
mayonnaise?
--
Vilco
Think pink, drink rosè

ViLco wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>
>>The historicity of the name bŽchamel is debatable, but at the
>>very least a meat flavor, preferably veal, is part of a bŽchamel
>>sauce, unless its a lenten bŽchamel and then there are still all the
>>other flavorings traditionally used to make the BŽchamel
>
>
> Simply wrong:
>
> "La sauce béchamel est une sauce blanche préparée avec de la crème ou du
> lait, de la farine et de quelques dés de beurre, utilisée comme base en
> cuisine."
> http://fr.wikipedia.org/wiki/Sauce_b%C3%A9chamel

Oh right, "wiki" there's a bona fide source of haute cuisine info for
you, all hail the great, wise, all knowing wikipedia

>
> Then you can add what you want but the basic beahcmel is just that, a base
> sauce made with milk, flour and butter.
> Where did you find that absurd recipe

Auguste Esscoffier "Le Guide Culinaire" Cracknell and Kaufman trans.

Might i also suggest you read the Larusse Gastronomique entry on both
Louis de Bechamel (Marquise de Nointel) and the sauce named after him.

Where in you will find more compelling evidence (even if only anecdotal)
to support you supposition than anything on "wiki".

"The old Duke d'Escars said: 'That fellow Bechameil has all the luck. I
was serving breast of chicken a la creme twenty years before he was
born, yet, as you can see, i have never yet had the chance of giving my
name to the most insiginificant of sauces!"

> you posted as "bechamel"? That's a a
> totally different sauce, based on bechamel bot not *being* bechamel.
> Or would you still call "catchup" a cup of catchup mixed with a cup of
> mayonnaise?

Nope i would call that "Russian Dressing"

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:

> Might i also suggest you read the Larusse Gastronomique entry on both
> Louis de Bechamel (Marquise de Nointel) and the sauce named after him.
>
> Where in you will find more compelling evidence (even if only
> anecdotal) to support you supposition than anything on "wiki".

Mine is not a supposition based only on wiki, mine is a knowledge which is
widespread and predominat across nowadays France and nowadays Italy. You can
stick to decades old tales if you want, but today in Italy and France
"bechamel" is just milk, butter and flour.
--
Vilco
Think pink, drink rosè

ViLco wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>> Might i also suggest you read the Larusse Gastronomique entry on
>> both
>> Louis de Bechamel (Marquise de Nointel) and the sauce named after
>> him. Where in you will find more compelling evidence (even if only
>> anecdotal) to support you supposition than anything on "wiki".
>
> Mine is not a supposition based only on wiki, mine is a knowledge
> which is widespread and predominat across nowadays France and
> nowadays Italy. You can stick to decades old tales if you want, but
> today in Italy and France "bechamel" is just milk, butter and flour.

Yes - and I call it white sauce. My life is simpler that way. ;-)