Technically, it's not cooking...but...
I went down to the Farmer's market and got some peppercorn salami,
some paprika salami, some Italian bread and a piece of 3 year old
cheddar. I took a little sample of the cheddar, and I really like
it. It's very nippy and sharp. This will be my lunch.
I also got some yellow corn (as opposed to peaches and cream corn), 8
cobs for $3.20, and a head of cauliflower for $1.00.

A Moose in Love wrote in rec.food.cooking:

> Technically, it's not cooking...but...
> I went down to the Farmer's market and got some peppercorn salami,
> some paprika salami, some Italian bread and a piece of 3 year old
> cheddar. I took a little sample of the cheddar, and I really like
> it. It's very nippy and sharp. This will be my lunch.
> I also got some yellow corn (as opposed to peaches and cream corn), 8
> cobs for $3.20, and a head of cauliflower for $1.00.

Nice!

Core the cauliflower, saving the core for use in soups after removing
the tougher stem. Make a light roux with flour and butter then build
out to about 1 to 1.5 cup of white sauce with plenty of pepper (white
if you like but black will do). Line core with slivers of cheese and
thin slices of the peppercorn salami (about 1/4 cup with 1/2 cup max).
Top with your white sauce then shell one ear of corn over the top
getting all the juice in there. Add another layer of cheese if
desired, or may add breadcrumbs. Bake in a cassarole (so it stays
upright) uncovered for about 12 mins per lb of the original cauliflower
weight at 375F.

How much depends of course on the size of the cauliflower!

As an alternative, you can cut the cailiflower up to as much as suits 1
meal for you, layer a cassarole with that then top with the rest and
bake it.

--

On 8/13/2011 10:29 AM, A Moose in Love wrote:
> Technically, it's not cooking...but...
> I went down to the Farmer's market and got some peppercorn salami,
> some paprika salami, some Italian bread and a piece of 3 year old
> cheddar. I took a little sample of the cheddar, and I really like
> it. It's very nippy and sharp. This will be my lunch.
> I also got some yellow corn (as opposed to peaches and cream corn), 8
> cobs for $3.20, and a head of cauliflower for $1.00.

Hey, I skipped lunch today, but that sounds pretty good. I have not had
peppercorn salami in forever. The best bread and cheese I have had, was
in St. Kitts. The building looked like a house that needed to be
painted, but they baked the best bread, and it reminded me of French
bread. They cut the small loaf on a diagonal, then sliced it once down
the middle and served it with a large slice of home made cheddar cheese
that was shoved into the bread. Man was that good.

Becca