Category: Vegetables

Cauliflower Mac & Cheese, Again.

Disclaimer: I confess that I have shared various recipes for Cauliflower Mac & Cheese over the years. That is because I really, really like it. This, as with the other versions, takes a slightly different path. You can check these and lots of other recipes out on my website: mamadskitchen.net.

Even though spring is here, a casserole of comfort food love is a welcome weeknight supper once in a while.  Nothing says comfort food love like homemade Macaroni and Cheese, full of comfort and unfortunately, fat and calories. This is my attempt to take away some of the bad and keep most of the good intact.

Enter everyone’s (well, most everyone’s) favorite chameleon vegetable, cauliflower. Cauliflower is everywhere these days, often under the radar, in pizza crust, mashed potatoes, and of course as the low carb rice substitute.

One of the best things about cauliflower is how well it plays with others. That’s how it came to have a starring role in this dish. Cut into florets and cooked to al dente, it blends with cut pasta seamlessly. This dish is equal parts of cauliflower and pasta. Since cauliflower shrinks and pasta grows when cooked, I measured accordingly.

We all know that a delicious Mac & Cheese is only as good as the cheese used, so I chose a combination of Aged Cheddar and Smoked Gouda. They both provide big flavor, and that means that you need less to get that big cheese bang for the buck. Any cheese(s) that you love will work, however.

I used 2% milk because I think it gives enough creaminess without as much fat as cream, half & half, or whole milk would.  Smoked paprika and cayenne add a bit of heat and color, but you could add whatever flavors you would like.

Now, about the prosciutto. It added a saltiness and texture the dish. You could substitute ham or bacon or leave the pork products out completely. Remember this is going to be your recipe.

Finally, a word about the topping. French Fried Onions out of the can are one of my guilty pleasures. They are delicious on a green bean casserole, as a crunchy salad topping, or all by themselves as a crunchy salty snack.

So here is your Cauliflower Mac & Cheese springboard waiting for you to take the plunge.

Cauliflower Mac & Cheese
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Servings
4
Servings
4
Cauliflower Mac & Cheese
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until just al dente. Add the cauliflower and cook 2 minutes more. Drain and set aside.
  2. Melt the butter in a medium saucepan. Add the shallots and cook until they begin to soften. Add the flour and stir to form a roux. Cook for 2 minutes.
  3. Gradually add the milk, stirring constantly. continue to cook stirring constantly until the sauce comes to a gentle bubble and thickens.
  4. Remove from the heat and add in the cheese, stirring until it is melted. Add the paprika and cayenne and taste for seasoning. Add what it needs.
  5. Combine the cheese sauce with the pasta, cauliflower, and prosciutto (if using). Pour into a 2 quart casserole that has been lightly coated with cooking spray.
  6. Cover with foil and bake at 350 degrees for 25 minutes, until the sauce is bubbling.
  7. Sprinkle with the fried onions and bake uncovered another 5 - 7 minutes until the onions are golden brown. Allow to rest 10 minutes before serving.
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At Summer’s End…Corn & Tomatoes

It is the middle of September here in Illinois. Our Summer (and what a summer it was) is winding down, but isn’t quite ready to surrender to Fall. As much as I love Fall, these last summer days are quite splendid. A most recent one was everything a day at this time of year should be; warm and sunny, and best of all very little humidity.

It was a day for an outing. Nothing big or extravagant, just some time to be out in weather that we will be wistfully looking back on in a few months. We ventured out to Oswego, a small town not far from home. Like many towns in this area it was originally a farm town that has succumbed to a bit of suburban sprawl in recent years. In spite of that, there are still areas that hold on to that small town charm.

Our first stop was at Fox Valley Winery. This is a family owned winery that we have visited for many years. Father and son have been making wine using mostly Illinois grapes for longer than that. While many of the wines are sweet, there are several that are delightfully dry, and one was the perfect choice for this day.This Rose is a blend of Landot Noir, Vignoles, and Chambourcin grapes all grown in Illinois. The result is a dry rose with a lot of body and just the right amount of fruitiness. Paired with a modest cheese plate  and enjoyed on the patio it was a delightful lunch. Even though the winery sits on the edge of a semi-busy highway, the lush hedges and beautiful surroundings make it easy to tune out the occasional road noise. When the colder weather does arrive, we will move inside to enjoy another wine, Petite Pearl, in front of the massive fireplace.

As we sat and enjoyed our wine and cheese, we mused about the plan for dinner. This is Illinois corn country and having grown up here we are corn snobs. While we will occasionally try “imported” corn, nothing tastes better than corn grown close to home. This is by the calendar a little late for corn around here, but this has been an unusual Summer and we wondered if  there might be a farm stand that still had corn. As luck would have it, a quick Google search told us that there was a farm stand nearby that might be able to help us out. That led us to Keller’s.

While not quite as big as some “Farm Stands” in the area, Keller’s does offer activities and wares three out of the four seasons. Like me, Keller’s is on the cusp of the changing seasons; offering the end of the summer bounty while constructing their Corn Maze and laying out their Pumpkin Patch. The barn was in transition as well. Bags of apples (they have a Pick Your Own Orchard) and bins of gourds, and mini pumpkins shared space with corn, tomatoes and peppers.

After a quick stroll around the barn, we headed for the corn table. We filled our bag with as much as we thought we could eat at one meal (Papa Diehl’s appetite for fresh corn is somewhat of a legend). Knowing that I was going to need the biggest pot in my kitchen, I opted to round out the meal simply with some fresh tomatoes. I figured that I would decide on the protein later. With our treasure trove of corn and tomatoes it really didn’t matter. The husked corn and ruby tomatoes were things of beauty.

Here is how I cook corn: Fill a pot big enough for the corn to have some room with water. Add the corn and about a tablespoon or two of sugar. Cover the pot and bring it to a boil. Once it comes to a boil, turn off the heat and leave it on the burner covered for about 20 minutes (a little less time if the ears are small). Serve with butter, salt, and pepper to taste. That’s it. Pretty straight forward and it always works.

The tomatoes were so beautiful, sweet, and juicy that all they needed was salt pepper and a drizzle of olive oil.

So we toasted the end of summer with another glass of the Fox Valley Rose as we ate the corn and tomatoes to our hearts content. I think that there might have been some Grilled Country Ribs (that are now in the refrigerator) on the plate, but it really didn’t matter.

When I think back about this summer, this may be one of my fondest memories; sweet corn that has just enough juicy crunch to delight the palate and the sweet and salty taste of sliced tomatoes. So simple, so fresh, so perfect.

A Reluctant Spring and An Adapted Recipe

I’m sitting here listening to the wind propelling a driving rain at my window. The air is flirting with being warm (sort of), and Spring is more than a week old. This week has been quite unsettled weather wise. It has been warm and sunny and cold and gray seemingly within hours of each other. I know the old adage that if you don’t like the weather in Chicago, just wait an hour, but I (and I know I am not alone) want Spring to come in and stay awhile.

As a seasonal cook, I am anxious to create light and bright meals that are bursting with the flavors of spring. When I’m still wearing my winter coat to shop for ingredients of the season, that kind of inspiration is a struggle. I feel the need to eschew light salads and set my sights on warm and comforting soups.

Long time readers know that I love creating recipes based on what I have on hand and what I have a taste for at any given moment. Readers also know that I do like to take inspiration from someone else’s imagination once in a while, too. When I came across a recipe for a Vegetable Chowder on Facebook, I knew what would be coming out of the Kitchen of Love next.

The recipe features Broccoli, Cauliflower, and Potatoes in a decadent Cheddar Cheese Sauce. Perfect for a Winter evening or an overly chilly Spring one. Thicken the sauce a little more and it could be the kind of side dish that would make a marvelous counterpoint to an Easter Ham. The best of both seasons, so to speak.

While this recipe is an adaptation from Life Made Simple. There was another adaptation before mine. Decatur Macpherson and Twelve Tomatoes also took it for a spin. So, to my knowledge this is the third generation adaptation of this recipe. Every good cook looks at a recipe and immediately starts their own editing process. My initial edit looked like this:

While I really made no major changes to the recipe, I did give it a few tweaks. More cauliflower, less potatoes, and absolutely no celery, because I knew that was how I would like it. Every cook, whether casual or professional, makes changes to a recipe  based on their taste and preferences. I do not like celery therefore I didn’t use it. I wanted a slightly less starch heavy soup so I added more cauliflower and reduced the potatoes. You get the idea. I’m sure you do this in your own kitchen. That’s how creative cooking works.

The soup that resulted was beyond memorable. I took the time to add each vegetable individually. This resulted in cauliflower and broccoli that were still tender-crisp. The broccoli even retained most of its color. The cheese sauce was a study in Yin and Yang. Fat free half & half played brilliantly with the cream cheese and buttermilk filled in for the heavy cream. Never mind the fact that those were the ingredients I had in the house. It was our supper twice within a few days and I’m sad that we ate it all so quickly. Here is what I believe is the Third Generation Vegetable Chowder recipe.

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Vegetable Chowder

Adapted from Life Made Simple and Decatur Macpherson/Twelve Tomatoes

Servings: 8
Ingredients
  • 1 Quart Low Sodium Chicken Stock
  • 1 Head Broccoli Cut into florets
  • 1 Small Head Cauliflower Cut into florets
  • 1 Medium Russet Potato Peeled and cubed
  • 1 Cup Sliced Carrots
  • 1 Yellow Onion Diced
  • 4-5 Cloves Garlic Finely chopped
  • 1/4 Tsp. Cayenne More or less to taste
  • 1/2 Tsp. Smoked Paprika Or to taste
  • 2 Tsp. Italian Herb Blend I like McCormick Grinder
  • 1/2 Tsp. Dried Thyme
  • 5 Tbsp. Butter Divided
  • 5 Tbsp. Wondra Flour
  • 2 Cups Half & Half I used fat free
  • 8 Ounces Cream Cheese Cubed & room temp.
  • 2 Cups Shredded Sharp Cheddar Cheese
  • 1/3 Cup Buttermilk
Instructions

  1. Melt 1 tablespoon of butter in a large soup pot over medium heat. Add the onions and carrots and saute for 5 minutes or so.

  2. Add the garlic, paprika and cayenne and cook for another minute or two.

  3. Pour in the Chicken Stock and the potatoes. Bring to a low boil and simmer for 10 - 15 minutes. Add the herbs at this point.

  4. Add the cauliflower and simmer for 5-6 minutes more then add the broccoli. Cook until the vegetables are barely tender crisp.

  5. In a separate pan, melt the remaining butter and stir in the flour. Cook this for 3 minutes or so until the roux begins to turn golden, then slowly whisk in the half & half.

  6. Bring to a low boil, stirring constantly until the mixture begins to thicken. Add the cream cheese cubes and stir until they are melted into the sauce. Finally, stir in the buttermilk. Add this mixture to the soup pot and stir to thoroughly blend.

  7. Lower the heat and add the cheese to the pot gradually, allowing each addition to melt. Heat a few minutes more and it is ready to serve.

This will definitely be appearing again. At this time of year, in this part of the country, there could be another cold snap. Even if there isn’t, the rich creamy goodness of this soup is going to be heating up Mama D’s Kitchen soon.

 

Caramelized Broccoli and Other Vegetables

I have a new favorite way to cook broccoli and I can’t take credit for it. First, let me say that Broccoli is probably my favorite vegetable side. I like the taste, and the nutrient profile makes it an excellent choice for adding some green to a plate. It is easy to cook and lends itself to many styles and flavors. It is available year round without too much of an out of season mediocrity factor. It is also usually a good value. What’s not to love?

All of these factors result in Broccoli gracing our plates several times a week. That means I am always thinking about different ways to prepare it. I admit that I search Google, Pinterest, etc. quite often for ideas and I am sure that I am not alone. That’s when I found what I believe to be the best way to cook broccoli, ever, Caramelized Broccoli

The recipe came up many times in my search and while I can’t be certain, I think it originated with Chef David Gingrass, a well-known Bay Area chef. In one article he said it would make a Broccoli lover out of a hater. If you are a broccoli lover like me you then become obsessed.  It is easy to prepare, but takes a bit more time and effort than putting it in a steamer. This is a small price to pay for the fantastically delicious results.

Now, even though I have made this recipe a number of times, I can’t quite leave it alone. If you can caramelize broccoli, what other vegetables would benefit from this technique? The short answer is lots. And so the experimentation begins…

The requirement of any vegetable is that it can be cut into a good-sized slab creating at least one flat surface. It also needs to be fairly dense since it is going to be under pretty intense heat. While the experimentation continues, here are two vegetables that were wonderful.

Zucchini was my first test. Halving it lengthwise and creating chunky fingers was the perfect shape, The garlic, red pepper flakes, and lemon juice were an ideal complement to the creamy texture that the caramelizing created. To carry the experimentation further, I will be trying yellow squash and perhaps eggplant.

The next experiment was Cauliflower. This was certainly not a huge leap as it is closely related to broccoli. Cut into thick steaks, it too, was a delectable addition to a dinner plate. In this case it joined Steak and Roasted Beets.

I’ve just conducted a mini brainstorming session and have added Carrots, Leeks, Sweet Potatoes, and Delicata Squash to my list of possibilities. I’m sure this is only the beginning.

I think that this calls for a “Master Recipe” of sorts. So, without further ado, here we go:

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Caramelized Vegetables

A master recipe to create golden, sweet, and tender vegetables. Cooking times will vary by vegetable. You are looking for golden brown and tender.

Servings: 4
Ingredients
  • 1 Pound Vegetable "Planks"
  • 2 Tbsp. Olive OIl Divided
  • 1 - 2 Tbsp. Water
  • 2 Cloves Garlic Sliced
  • 1/2 Tsp. Red Pepper Flakes
  • 1 - 2 Tbsp. Lemon Juice
Instructions

  1. Cut firm, dense vegetables into flat slices about 3/4" thick.

  2. Heat 1 Tablespoon of the olive oil in a deep skillet that has a lid. The heat should be medium high.

  3. Lay the vegetables in the skillet cut side down. Cover and cook for 5-8 minutes (depending on the vegetable) until they are golden brown.

  4. Add the water cover again and cook until water evaporates, and vegetables are barely tender, 3 - 6 minutes.

  5. Add remaining Oil, the Garlic and Pepper Flakes. Cook until the vegetables are tender and the garlic is golden. 3 -5 minutes.

  6. Remove to a plate and drizzle with the Lemon Juice and serve.

This technique would make even the most vegetable resistant eater into a fan. Here’s hoping that you will give it a try. I know that I will continue to experiment with other vegetables and maybe even other flavors. It is easy and oh so delicious.

 

Brussels Sprout Love

I do believe that Fall is here. Pumpkins are everywhere along with what I consider the essential Fall vegetables. In Mama D’s Kitchen the Love extends to squash, sweet potatoes, and those lovely little green cabbages,

Back in our California Days, we would drive by Brussels Sprout fields.Brussels Sprouts, the stalks standing proudly, perfuming the air with their mild cabbage scent. Driving along highway 1, we would keep a lookout for a beat up old station wagon on the side of the road. Every time we saw it, we would stop and greet a man older and more beat up than his car. His name was Dutch and he sold Brussels Sprouts and artichokes out of the back of that old station wagon. Every visit resulted in a bag of sprouts and a baby artichoke or Brussels sprout (Dutch’s gift) for both of my sons. They would each hold on to these treasured gifts all the way home.

These days, we get our Brussels sprouts from the store and at this time of year they seem to be the sweetest of all. I want to share some of the ways that I love these “little cabbages” in the hope that you will invite them into your kitchen. My very favorite way to prepare them is roasting. All they require is a drizzle of olive oil and whatever seasonings your heart desires. Salt and pepper go without saying, but earthy herbs, smoked paprika, and cumin are always welcome additions.

Brussels Sprouts play well with others. Onions have a strong affinity, as do sweet potatoes, Red and Yukon Gold potatoes. Even peppers and fruits like apples or cranberries can co-mingle . By themselves or with other vegetables they make a wonderful side dish, and in the case of this Panzanella Salad, a one dish side.

Roasted Brussels Sprout Panzanella
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Panzanella salad in the winter? Absolutely! Roast your favorite veggies and toss them with your favorite bread and dressing. Who needs summer?
Servings
4
Servings
4
Roasted Brussels Sprout Panzanella
Print Recipe
Panzanella salad in the winter? Absolutely! Roast your favorite veggies and toss them with your favorite bread and dressing. Who needs summer?
Servings
4
Servings
4
Ingredients
Dressing
Salad
Servings:
Instructions
  1. Whisk the dressing ingredients together in a small bowl or shake in a jar with a tight fitting lid. Set aside
  2. Place the bread cubes in a baking pan. Spray lightly with olive oil cooking spray and toss to coat evenly. Bake at 350 degrees for 10 - 15 minutes until the cubes are dry, crisp and just barely browned. Place in a large serving bowl.
  3. Combine the Brussels sprouts, red onion, and bell pepper in a large roasting pan. Add the tablespoon of olive oil and the salt and pepper. Toss to coat evenly.
  4. Roast at 350 degrees for 35 - 40 minutes. The veggies should be tender and lightly browned. Pour the vegetables and any liquid over the bread cubes and toss to combine.
  5. Pour the dressing over the mixture in the serving bowl and toss to coat.
  6. Add the tomato halves and toss once more. Allow to sit at room temperature for at least 30 minutes. Toss again and serve at room temperature.
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While roasting brings out the sweetness and imparts color beyond compare, Sprouts are very happy when they meet a hot skillet. I like the results, too. Did I mention that sprouts enjoy a bit of pork love? Here they join forces with bacon, but pancetta is also delightful.

Skillet Brussels Sprouts and Potatoes
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This is an easy side dish that combines a vegetable and starch in one pan. The bacon and onions make this a fabulous side dish for any protein.
Servings
4
Servings
4
Skillet Brussels Sprouts and Potatoes
Print Recipe
This is an easy side dish that combines a vegetable and starch in one pan. The bacon and onions make this a fabulous side dish for any protein.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a large fry pan over medium high heat. Add the bacon and cook stirring occasionally until crisp. Remove the bacon from the pan and drain on paper towels. Pour all but 1 tablespoon of the drippings out of the pan.
  2. Reduce the heat to medium. Add the potatoes, sprouts and onion to the pan. Cook, stirring occasionally until everything is tender and lightly browned. This should take about 15 -20 minutes, but let your eyes and taste be the judge.
  3. Add the freshly ground pepper and serve.
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As you can tell, I really enjoy cooked brussels sprouts in various forms, but lately I have come to discover their beauty raw. They make a wonderful salad and though the slicing is a bit tedious, the resulting crunchy sensation is worth the effort. Think of it as an earthier cole slaw. This salad is dressed with a warm Shallot Vinaigrette. The shallots ( and there was a good amount of them) are sautéed in olive oil. Sherry Vinegar and honey give it the perfect sweet and sour sensation that makes this salad a perfect counterpoint to rich meat. Why it could even top a burger and be happy.

Print
Brussels Sprout Salad
Servings: 2
Ingredients
  • 8 Ounces Brussels Sprouts Thinly sliced
  • 1/3 Cup Shallots Chopped
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Sherry Vinegar
  • 1 Tbsp. Honey More or less to taste
  • 2 Tsp. Fresh Thyme Or other herb of your choice
  • Salt & Pepper
Instructions

  1. Place a small skillet over medium heat. Add the olive oil and allow it to heat up for a minute or so. Add the shallots.

  2. Cook the shallots for 5 - 7 minutes. they should be soft, fragrant and slightly golden.  Add the thyme, vinegar, and honey to the skillet. Allow the dressing to cook for a couple of minutes to let everything heat through and blend together.

  3. Give it a taste and add salt, pepper, and more honey to your taste. Pour the dressing over the sliced sprouts and toss to coat evenly. Serve.

So there you have three of my favorite ways to enjoy Brussels Sprouts. There are many other variations on these themes that are waiting to enter your kitchen.

Sprouts have been showing up everywhere. Restaurants as well as social media are jumping on the Brussels Sprout bandwagon. I’ve had a wonderful Brussles Sprout Salad served as a bed for Lamb Pastrami and a frizzled egg for brunch at River Roast in Chicago. I’ve noticed variations on roasted and even fried Brussels Sprouts showing up on more appetizer menus and as a side dish as well.  I just saw a recipe for Bacon Wrapped Brussels Sprouts that would make an awesome Game Day appetizer.

Nobody is putting this “Baby Cabbage” in the corner any more. Let her grace your kitchen and take center stage.