Rosie Does Ina ... And Then Some.

Last night, I decided to make the Barefoot Contessa's
(Vagina Garden) Cauliflower Gratin.
Here's my mise-en-place:
Clockwise from top left, I have caulilflower, salt and pepper, 2 cups hot milk,
1/2 cup bread crumbs, my nutmeg grater, 1/2 stick butter, 3 TB flour, Parmesan cheese, and Gruyere cheese.


And here's Ina's recipe if you'd like to make it yourself,
which I heartily recommend.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35317,00.html

The cauliflower florets go INto a pan of salted boiling water.

I boiled them for about 5 minutes, then drained in a colander.

Here are all the ingredients ready to go. I've boiled my florets and grated both the Gruyere and the Parmesan cheeses.

First, melt the butter.

Add the flour.

Cook for several minutes to get rid of the raw flour taste.

Add the heated milk to make a nice thick roux.

Boil for several minutes.

Season with salt, pepper, and nutmeg.
Shouldn't that be nutmaig?

Add 1/2 the Gruyere and the Parmesan to the roux.

Spread a layer of sauce on the bottom of your baking dish.

Add the cauliflower.

Top with remaining sauce.



Combine the rest of the Gruyere and the breadcrumbs and sprinkle on top.

Drizzle with the remaining 2 tablespoons of melted butter, add a bit of salt and pepper, and bake in a preheated 375 degree oven for 25 - 30 minutes, until top is nicely browned.
Both Mr. Hawthorne and Youngest Hawthorne
thought it was very good.
Mr. Hawthorne declared it a "keeper."
High praise indeed.

While the cauliflower casserole was cooking,
Mr. Hawthorne steamed some oysters.

I decided to "doll" up the oysters, as Aunt Snady would say.

I added a few squirts of my Paprika Oil and my Celery/Basil Infused Olive Oil.
Add some lemon juice ... and purrfection!

And now, I awkwardly segueway to this morning's breakfast.
A light, flaky croissant with scrambled aigs and cheese and bacon.