I made some cauliflower cheese last week, only I didn't have a recipe
so I guessed. I lightly blanched half a cauliflower and grated up
about a cup of tasty cheese. When the cauliflower was done I drained
it and tipped it into a dish, then warmed up a cup of milk in the
saucepan until it was just warm enough to melt the cheese. Then I
added three beaten eggs and tipped the lot over the cauliflower.

The problem was when I baked it it ended up very watery and I don't
think it was supposed to! It also didn't taste cheesy enough... does
anyone have a good recipe for it?

Kajikit wrote:

> I made some cauliflower cheese last week, only I didn't have a recipe
> so I guessed. I lightly blanched half a cauliflower and grated up
> about a cup of tasty cheese. When the cauliflower was done I drained
> it and tipped it into a dish, then warmed up a cup of milk in the
> saucepan until it was just warm enough to melt the cheese. Then I
> added three beaten eggs and tipped the lot over the cauliflower.
>=20
> The problem was when I baked it it ended up very watery and I don't
> think it was supposed to! It also didn't taste cheesy enough... does
> anyone have a good recipe for it?=20

Technique time:

Don't blanch the cauliflower, cook it fully in a mike with no water=20
added. Cover it tightly and give it enough time to get very tender=20
(mine takes between 9 and 13 minutes depending on the size of the thing).=


Meanwhile, you want a cup of super-sharp cheddar, grated melted in 1/2=20
cup of milk and a teaspoon of corn starch to hold it together. A dash=20
of sherry doesn't hurt it, either. Garlic powder, maybe a teaspoon,=20
cayenne pepper, a half-teaspoon, dry mustard, a teaspoon. Fresh ground=20
pepper to suit yourself. Stir it all together and heat to melting.=20
When the timer on the mike dings (and a poke with a paring knife sinks=20
in easily), take out the cauliflower, sprinkle it with a little salt=20
and pour the cheese over. If you want to brown the top, sprinkle a=20
little parmesan over and park it in a 400=B0 oven for a little while.=20
Watch it or it'll burn.

Take it out to the garage with a fork or otherwise you'll have to=20
share it with others.

The eggs in your original effort cooked fully and then released=20
liquid. When that combined with the liquid left in the cauliflower,=20
you got a puddle. Lose the eggs. They also contribute to dulling down=20
the flavors. Don't wet the cauliflower any more than you need to.=20
Steaming is the next best way to do it, but it'll wet the cauliflower=20
so you'll need to drain it.

Pastorio

Kajikit wrote:

> I made some cauliflower cheese last week, only I didn't have a recipe
> so I guessed. I lightly blanched half a cauliflower and grated up
> about a cup of tasty cheese. When the cauliflower was done I drained
> it and tipped it into a dish, then warmed up a cup of milk in the
> saucepan until it was just warm enough to melt the cheese. Then I
> added three beaten eggs and tipped the lot over the cauliflower.
>=20
> The problem was when I baked it it ended up very watery and I don't
> think it was supposed to! It also didn't taste cheesy enough... does
> anyone have a good recipe for it?=20

Technique time:

Don't blanch the cauliflower, cook it fully in a mike with no water=20
added. Cover it tightly and give it enough time to get very tender=20
(mine takes between 9 and 13 minutes depending on the size of the thing).=


Meanwhile, you want a cup of super-sharp cheddar, grated melted in 1/2=20
cup of milk and a teaspoon of corn starch to hold it together. A dash=20
of sherry doesn't hurt it, either. Garlic powder, maybe a teaspoon,=20
cayenne pepper, a half-teaspoon, dry mustard, a teaspoon. Fresh ground=20
pepper to suit yourself. Stir it all together and heat to melting.=20
When the timer on the mike dings (and a poke with a paring knife sinks=20
in easily), take out the cauliflower, sprinkle it with a little salt=20
and pour the cheese over. If you want to brown the top, sprinkle a=20
little parmesan over and park it in a 400=B0 oven for a little while.=20
Watch it or it'll burn.

Take it out to the garage with a fork or otherwise you'll have to=20
share it with others.

The eggs in your original effort cooked fully and then released=20
liquid. When that combined with the liquid left in the cauliflower,=20
you got a puddle. Lose the eggs. They also contribute to dulling down=20
the flavors. Don't wet the cauliflower any more than you need to.=20
Steaming is the next best way to do it, but it'll wet the cauliflower=20
so you'll need to drain it.

Pastorio

Bob Pastorio wrote:

> Don't blanch the cauliflower, cook it fully in a mike with no water
> added. Cover it tightly and give it enough time to get very tender
> (mine takes between 9 and 13 minutes depending on the size of the thing).
>
> Meanwhile, you want a cup of super-sharp cheddar, grated melted in 1/2
> cup of milk and a teaspoon of corn starch to hold it together. A dash
> of sherry doesn't hurt it, either. Garlic powder, maybe a teaspoon,
> cayenne pepper, a half-teaspoon, dry mustard, a teaspoon. Fresh ground
> pepper to suit yourself. Stir it all together and heat to melting.
> When the timer on the mike dings (and a poke with a paring knife sinks
> in easily), take out the cauliflower, sprinkle it with a little salt
> and pour the cheese over. If you want to brown the top, sprinkle a
> little parmesan over and park it in a 400° oven for a little while.
> Watch it or it'll burn.

Sounds quite good...One tiny refinement I'd make would be to change "fresh
ground pepper" to "fresh ground white pepper". And maybe Tabasco (or your
favorite hot sauce) instead of or in addition to the cayenne.

Bob

Bob Pastorio wrote:

> Don't blanch the cauliflower, cook it fully in a mike with no water
> added. Cover it tightly and give it enough time to get very tender
> (mine takes between 9 and 13 minutes depending on the size of the thing).
>
> Meanwhile, you want a cup of super-sharp cheddar, grated melted in 1/2
> cup of milk and a teaspoon of corn starch to hold it together. A dash
> of sherry doesn't hurt it, either. Garlic powder, maybe a teaspoon,
> cayenne pepper, a half-teaspoon, dry mustard, a teaspoon. Fresh ground
> pepper to suit yourself. Stir it all together and heat to melting.
> When the timer on the mike dings (and a poke with a paring knife sinks
> in easily), take out the cauliflower, sprinkle it with a little salt
> and pour the cheese over. If you want to brown the top, sprinkle a
> little parmesan over and park it in a 400° oven for a little while.
> Watch it or it'll burn.

Sounds quite good...One tiny refinement I'd make would be to change "fresh
ground pepper" to "fresh ground white pepper". And maybe Tabasco (or your
favorite hot sauce) instead of or in addition to the cayenne.

Bob

Kajikit > wrote in
:

> I made some cauliflower cheese last week, only I didn't have a recipe
> so I guessed. I lightly blanched half a cauliflower and grated up
> about a cup of tasty cheese. When the cauliflower was done I drained
> it and tipped it into a dish, then warmed up a cup of milk in the
> saucepan until it was just warm enough to melt the cheese. Then I
> added three beaten eggs and tipped the lot over the cauliflower.
>
> The problem was when I baked it it ended up very watery and I don't
> think it was supposed to! It also didn't taste cheesy enough... does
> anyone have a good recipe for it?
>

There are many many recipes for your basic white sauce (with cheese). But
it boils down to a formula X TBSP flour and X TBSP butter and Y cup(s)
milk.

You cook the flour in the butter for a bit (to loose the raw flour taste).
You stir this frequently (you don't want lumps).
You add the milk and bring to a boil while stirring.
remove from heat.

Now if you want just a standard sauce x and y =1
If you want something thicker y=1 and x can be 2 or 3.

Now for the cheese part,

Add a cup of grated cheese slowly bit by bit as it melts.
What type(s) of grated cheese is up to you.
Additional seasonings are also up to you, some even add chives or other
herbs. A pinch of Mustard Powder or Nutmeg seems to bring out/Accent the
cheese flavour better.

The easiest cheese sauce is to nuke some velveeta cheese till melted and
pour it on whatever.


--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Kajikit > wrote in
:

> I made some cauliflower cheese last week, only I didn't have a recipe
> so I guessed. I lightly blanched half a cauliflower and grated up
> about a cup of tasty cheese. When the cauliflower was done I drained
> it and tipped it into a dish, then warmed up a cup of milk in the
> saucepan until it was just warm enough to melt the cheese. Then I
> added three beaten eggs and tipped the lot over the cauliflower.
>
> The problem was when I baked it it ended up very watery and I don't
> think it was supposed to! It also didn't taste cheesy enough... does
> anyone have a good recipe for it?
>

There are many many recipes for your basic white sauce (with cheese). But
it boils down to a formula X TBSP flour and X TBSP butter and Y cup(s)
milk.

You cook the flour in the butter for a bit (to loose the raw flour taste).
You stir this frequently (you don't want lumps).
You add the milk and bring to a boil while stirring.
remove from heat.

Now if you want just a standard sauce x and y =1
If you want something thicker y=1 and x can be 2 or 3.

Now for the cheese part,

Add a cup of grated cheese slowly bit by bit as it melts.
What type(s) of grated cheese is up to you.
Additional seasonings are also up to you, some even add chives or other
herbs. A pinch of Mustard Powder or Nutmeg seems to bring out/Accent the
cheese flavour better.

The easiest cheese sauce is to nuke some velveeta cheese till melted and
pour it on whatever.


--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Kajikit > wrote in
:

> I made some cauliflower cheese last week, only I didn't have a recipe
> so I guessed. I lightly blanched half a cauliflower and grated up
> about a cup of tasty cheese. When the cauliflower was done I drained
> it and tipped it into a dish, then warmed up a cup of milk in the
> saucepan until it was just warm enough to melt the cheese. Then I
> added three beaten eggs and tipped the lot over the cauliflower.
>
> The problem was when I baked it it ended up very watery and I don't
> think it was supposed to! It also didn't taste cheesy enough... does
> anyone have a good recipe for it?
>

There are many many recipes for your basic white sauce (with cheese). But
it boils down to a formula X TBSP flour and X TBSP butter and Y cup(s)
milk.

You cook the flour in the butter for a bit (to loose the raw flour taste).
You stir this frequently (you don't want lumps).
You add the milk and bring to a boil while stirring.
remove from heat.

Now if you want just a standard sauce x and y =1
If you want something thicker y=1 and x can be 2 or 3.

Now for the cheese part,

Add a cup of grated cheese slowly bit by bit as it melts.
What type(s) of grated cheese is up to you.
Additional seasonings are also up to you, some even add chives or other
herbs. A pinch of Mustard Powder or Nutmeg seems to bring out/Accent the
cheese flavour better.

The easiest cheese sauce is to nuke some velveeta cheese till melted and
pour it on whatever.


--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Bob (this one) wrote:
> Kajikit wrote:
>
>> I made some cauliflower cheese last week, only I didn't have a recipe
>> so I guessed.
(snip)
> Take it out to the garage with a fork or otherwise you'll have to
> share it with others.
>
Why would she take it out to the garage?

Jill

Bob (this one) wrote:
> Kajikit wrote:
>
>> I made some cauliflower cheese last week, only I didn't have a recipe
>> so I guessed.
(snip)
> Take it out to the garage with a fork or otherwise you'll have to
> share it with others.
>
Why would she take it out to the garage?

Jill

jmcquown wrote:

> Bob (this one) wrote:
>
>>Kajikit wrote:
>>
>>>I made some cauliflower cheese last week, only I didn't have a recipe
>>>so I guessed.
>
> (snip)
>
>>Take it out to the garage with a fork or otherwise you'll have to
>>share it with others.
>>
> Why would she take it out to the garage?

Shhhh. Everybody will hear that she has this yummy thing and want some.

Shhh...

Pastorio

jmcquown wrote:

> Bob (this one) wrote:
>
>>Kajikit wrote:
>>
>>>I made some cauliflower cheese last week, only I didn't have a recipe
>>>so I guessed.
>
> (snip)
>
>>Take it out to the garage with a fork or otherwise you'll have to
>>share it with others.
>>
> Why would she take it out to the garage?

Shhhh. Everybody will hear that she has this yummy thing and want some.

Shhh...

Pastorio

hahabogus wrote:

> Kajikit > wrote in
> :
>
>
>>I made some cauliflower cheese last week, only I didn't have a recipe
>>so I guessed. I lightly blanched half a cauliflower and grated up
>>about a cup of tasty cheese. When the cauliflower was done I drained
>>it and tipped it into a dish, then warmed up a cup of milk in the
>>saucepan until it was just warm enough to melt the cheese. Then I
>>added three beaten eggs and tipped the lot over the cauliflower.
>>
>>The problem was when I baked it it ended up very watery and I don't
>>think it was supposed to! It also didn't taste cheesy enough... does
>>anyone have a good recipe for it?
>>
>
>
> There are many many recipes for your basic white sauce (with cheese). But
> it boils down to a formula X TBSP flour and X TBSP butter and Y cup(s)
> milk.

For a roux-based sauce. I suggested corn starch (as did Escoffier) as
both simpler and involving fewer variables.

> You cook the flour in the butter for a bit (to lose the raw flour taste).
> You stir this frequently (you don't want lumps).
> You add the milk and bring to a boil while stirring.
> remove from heat.
>
> Now if you want just a standard sauce x and y =1
> If you want something thicker y=1 and x can be 2 or 3.
>
> Now for the cheese part,
>
> Add a cup of grated cheese slowly bit by bit as it melts.

With the corn starch, you can add everything to the pan at once and
stir until it's thick.

> What type(s) of grated cheese is up to you.
> Additional seasonings are also up to you, some even add chives or other
> herbs. A pinch of Mustard Powder or Nutmeg seems to bring out/Accent the
> cheese flavour better.
>
> The easiest cheese sauce is to nuke some velveeta cheese till melted and
> pour it on whatever.

Nice explanations and good reduction of complexity to formulae.

What time is supper...?

Pastorio

hahabogus wrote:

> Kajikit > wrote in
> :
>
>
>>I made some cauliflower cheese last week, only I didn't have a recipe
>>so I guessed. I lightly blanched half a cauliflower and grated up
>>about a cup of tasty cheese. When the cauliflower was done I drained
>>it and tipped it into a dish, then warmed up a cup of milk in the
>>saucepan until it was just warm enough to melt the cheese. Then I
>>added three beaten eggs and tipped the lot over the cauliflower.
>>
>>The problem was when I baked it it ended up very watery and I don't
>>think it was supposed to! It also didn't taste cheesy enough... does
>>anyone have a good recipe for it?
>>
>
>
> There are many many recipes for your basic white sauce (with cheese). But
> it boils down to a formula X TBSP flour and X TBSP butter and Y cup(s)
> milk.

For a roux-based sauce. I suggested corn starch (as did Escoffier) as
both simpler and involving fewer variables.

> You cook the flour in the butter for a bit (to lose the raw flour taste).
> You stir this frequently (you don't want lumps).
> You add the milk and bring to a boil while stirring.
> remove from heat.
>
> Now if you want just a standard sauce x and y =1
> If you want something thicker y=1 and x can be 2 or 3.
>
> Now for the cheese part,
>
> Add a cup of grated cheese slowly bit by bit as it melts.

With the corn starch, you can add everything to the pan at once and
stir until it's thick.

> What type(s) of grated cheese is up to you.
> Additional seasonings are also up to you, some even add chives or other
> herbs. A pinch of Mustard Powder or Nutmeg seems to bring out/Accent the
> cheese flavour better.
>
> The easiest cheese sauce is to nuke some velveeta cheese till melted and
> pour it on whatever.

Nice explanations and good reduction of complexity to formulae.

What time is supper...?

Pastorio

On Sat, 31 Jul 2004 04:32:16 -0400, "Bob (this one)" > wrote:

>Don't blanch the cauliflower, cook it fully in a mike with no water
>added. Cover it tightly and give it enough time to get very tender
>(mine takes between 9 and 13 minutes depending on the size of the thing).
>

far better is to roast it with olive oil salt and pepper. I like rosemary and
garlic too. then I just put the cheese on top and let it melt. or make a sauce
with just cheese and almost no liquid.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

On Sat, 31 Jul 2004 04:32:16 -0400, "Bob (this one)" > wrote:

>Don't blanch the cauliflower, cook it fully in a mike with no water
>added. Cover it tightly and give it enough time to get very tender
>(mine takes between 9 and 13 minutes depending on the size of the thing).
>

far better is to roast it with olive oil salt and pepper. I like rosemary and
garlic too. then I just put the cheese on top and let it melt. or make a sauce
with just cheese and almost no liquid.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

Bob (this one) wrote:
> jmcquown wrote:
>
>>> Take it out to the garage with a fork or otherwise you'll have to
>>> share it with others.
>>>
>> Why would she take it out to the garage?
>
> Shhhh. Everybody will hear that she has this yummy thing and want
> some.
>
> Shhh...
>
> Pastorio

Sorry, I was being obtuse, wasn't I? LOL

Jill

Bob (this one) wrote:
> jmcquown wrote:
>
>>> Take it out to the garage with a fork or otherwise you'll have to
>>> share it with others.
>>>
>> Why would she take it out to the garage?
>
> Shhhh. Everybody will hear that she has this yummy thing and want
> some.
>
> Shhh...
>
> Pastorio

Sorry, I was being obtuse, wasn't I? LOL

Jill