Thursday:
Since the fresh fruit cheesecake went in one evening, I am trying my hand with my basic tried and true recipe, but this time with a twist. I have a jar of King Arthur's pecan pie filling that I showed you from the large order I placed from the King's excellent catalogue. I had used some of it in another recipe and wanted to use up the rest. I have 'spread' the pecan filling in between layers (and later on the top) of the basic cheesecake recipe and it is in the oven as I write. Fingers crossed that I don't have a sticky mess to contend with today. I will get a picture as soon as I dare display the results.
Mock potato salad using cauliflower instead OR with potatoes. I've done both.
- 1 large head of cauliflower
- 4 hard boiled eggs, cut in eighths
- 1/2 of a small red pepper, finely chopped
- 2 pickles, diced
- 4 green onions, sliced
- 1 teaspoon dijon mustard
- 1/2 cup mayonnaise
- 2 tablespoons pickle juice
- salt, pepper and dried dill to taste
- Cut the cauliflower in pieces and cook in an inch of water for about 7 minutes (or less I still want the crunch.) or until tender
- Rinse the cauliflower in cold water and drain, using paper towel to dry it well or the salad will get watery.
- Add the remaining ingredients and chill until serving time.
Loaded Cauliflower Casserole
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
2 bunches green onions, sliced (1 1/2 cups)
6 slices bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste
*1/4 cup heavy cream (optional)
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
2 bunches green onions, sliced (1 1/2 cups)
6 slices bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste
*1/4 cup heavy cream (optional)
Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, and softened cream cheese.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
*For a creamier texture, add in the 1/4 heavy cream.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
This dude is ready to cook. Let's look at people's kitchens. Send me your pictures and let's see what makes you cook. dorislechler@aol.comSteam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, and softened cream cheese.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
*For a creamier texture, add in the 1/4 heavy cream.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
This is from
David Lebovitz blog.
