I had a medium head of cauliflower and a couple bunches of broccoli with some nice hefty stems so I decided to make a broccoli and cauliflower gratin and take he stems and see how they would spiralize.

I carefully cut the broccoli and cauliflower from the stem leaving as much as possible.
I peeled them then I put them through the spiralizer. Here is what they looked like.

(click the right arrow to see the next picture)
https://picasaweb.google.com/Sitara8...33677696746018

I'm saving the spiralized stems till tomorrow because I'm having the gratin tonight.
The three stems only make about one good serving or two small ones.
I have some pesto that I made so I think I'm going to do them with the pesto and top with grilled chicken.

Here's the broccoli and cauliflower gratin.

https://picasaweb.google.com/Sitara8...38148466405746

I had some bits and pieces of difference cheeses in the fridge. I had some gouda, port salut, brie, fromage, and parmesan. So I made the cheese sauce with a bit of half and half, the cheeses, some fresh garlic and fresh sage, a pinch of nutmeg, black pepper, and for good measure I threw in some chopped bacon. Topped it with a little more parmesan and bread crumbs. Yum.

"ImStillMags" > wrote in message
...
I had a medium head of cauliflower and a couple bunches of broccoli with
some nice hefty stems so I decided to make a broccoli and cauliflower gratin
and take he stems and see how they would spiralize.

I carefully cut the broccoli and cauliflower from the stem leaving as much
as possible.
I peeled them then I put them through the spiralizer. Here is what they
looked like.

(click the right arrow to see the next picture)
https://picasaweb.google.com/Sitara8...33677696746018

I'm saving the spiralized stems till tomorrow because I'm having the gratin
tonight.
The three stems only make about one good serving or two small ones.
I have some pesto that I made so I think I'm going to do them with the pesto
and top with grilled chicken.

Here's the broccoli and cauliflower gratin.

https://picasaweb.google.com/Sitara8...38148466405746

I had some bits and pieces of difference cheeses in the fridge. I had some
gouda, port salut, brie, fromage, and parmesan. So I made the cheese sauce
with a bit of half and half, the cheeses, some fresh garlic and fresh sage,
a pinch of nutmeg, black pepper, and for good measure I threw in some
chopped bacon. Topped it with a little more parmesan and bread crumbs.
Yum.

=======

The spiralized stems look very pretty and your gratin looks wonderful.

Cheri

On Saturday, July 19, 2014 6:21:51 PM UTC-7, Cheri wrote:

>
>
> The spiralized stems look very pretty and your gratin looks wonderful.
>
>
>
> Cheri

Thank you. The gratin IS good. I'm overeating it. sometimes stuff you make from whatever you have in the fridge is the best.

On Sat, 19 Jul 2014 17:45:06 -0700 (PDT), ImStillMags
> wrote:

>I had a medium head of cauliflower and a couple bunches of broccoli with some nice hefty stems so I decided to make a broccoli and cauliflower gratin and take he stems and see how they would spiralize.
>
>I carefully cut the broccoli and cauliflower from the stem leaving as much as possible.
>I peeled them then I put them through the spiralizer. Here is what they looked like.
>
>(click the right arrow to see the next picture)
>https://picasaweb.google.com/Sitara8...33677696746018
>
>I'm saving the spiralized stems till tomorrow because I'm having the gratin tonight.
>The three stems only make about one good serving or two small ones.
>I have some pesto that I made so I think I'm going to do them with the pesto and top with grilled chicken.
>
>Here's the broccoli and cauliflower gratin.
>
>https://picasaweb.google.com/Sitara8...38148466405746
>
>I had some bits and pieces of difference cheeses in the fridge. I had some gouda, port salut, brie, fromage, and parmesan. So I made the cheese sauce with a bit of half and half, the cheeses, some fresh garlic and fresh sage, a pinch of nutmeg, black pepper, and for good measure I threw in some chopped bacon. Topped it with a little more parmesan and bread crumbs. Yum.


I bet the spiral stems would be wonderful for crunchies on a sandwich.
Janet US

"ImStillMags" > wrote in message
...
> On Saturday, July 19, 2014 6:21:51 PM UTC-7, Cheri wrote:
>
>>
>>
>> The spiralized stems look very pretty and your gratin looks wonderful.
>>
>>
>>
>> Cheri
>
> Thank you. The gratin IS good. I'm overeating it. sometimes stuff you
> make from whatever you have in the fridge is the best.

Enjoy, it certainly looks "overeat worthy." :-)

Cheri

On 7/19/2014 8:45 PM, ImStillMags wrote:

> I had a medium head of cauliflower and a couple bunches of broccoli
> with some nice hefty stems so I decided to make a broccoli and
> cauliflower gratin and take he stems and see how they would
> spiralize.
>
> I carefully cut the broccoli and cauliflower from the stem leaving as
> much as possible. I peeled them then I put them through the
> spiralizer. Here is what they looked like.
>
> (click the right arrow to see the next picture)
> https://picasaweb.google.com/Sitara8...33677696746018
>
> I'm saving the spiralized stems till tomorrow because I'm having the
> gratin tonight. The three stems only make about one good serving or
> two small ones. I have some pesto that I made so I think I'm going to
> do them with the pesto and top with grilled chicken.
>
> Here's the broccoli and cauliflower gratin.
>
> https://picasaweb.google.com/Sitara8...38148466405746
>
> I had some bits and pieces of difference cheeses in the fridge. I
> had some gouda, port salut, brie, fromage, and parmesan. So I made
> the cheese sauce with a bit of half and half, the cheeses, some fresh
> garlic and fresh sage, a pinch of nutmeg, black pepper, and for good
> measure I threw in some chopped bacon. Topped it with a little
> more parmesan and bread crumbs. Yum.
>

The "Spiralized Brocc and Cauli Stems" picture is so pretty! The gratin
with both veg's looks very good, too, but the spiralized one looks like
art. Food art.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 7/19/2014 11:45 PM, Janet Bostwick wrote:

> I bet the spiral stems would be wonderful for crunchies on a sandwich.

Agree!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"ImStillMags" > wrote in message
...
> I had a medium head of cauliflower and a couple bunches of broccoli with
> some nice hefty stems so I decided to make a broccoli and cauliflower
> gratin and take he stems and see how they would spiralize.
>
> I carefully cut the broccoli and cauliflower from the stem leaving as much
> as possible.
> I peeled them then I put them through the spiralizer. Here is what they
> looked like.
>
> (click the right arrow to see the next picture)
> https://picasaweb.google.com/Sitara8...33677696746018
>
> I'm saving the spiralized stems till tomorrow because I'm having the
> gratin tonight.
> The three stems only make about one good serving or two small ones.
> I have some pesto that I made so I think I'm going to do them with the
> pesto and top with grilled chicken.
>
> Here's the broccoli and cauliflower gratin.
>
> https://picasaweb.google.com/Sitara8...38148466405746
>
> I had some bits and pieces of difference cheeses in the fridge. I had
> some gouda, port salut, brie, fromage, and parmesan. So I made the cheese
> sauce with a bit of half and half, the cheeses, some fresh garlic and
> fresh sage, a pinch of nutmeg, black pepper, and for good measure I threw
> in some chopped bacon. Topped it with a little more parmesan and bread
> crumbs. Yum.

Thanks for that! I had never heard of a 'spiralizer' and had to Google it.
I have ordered a Lurch spiralizer and can't wait for it to get here)

--
http://www.helpforheroes.org.uk/shop/

On 7/19/2014 8:45 PM, ImStillMags wrote:
> I had a medium head of cauliflower and a couple bunches of broccoli with some nice hefty stems so I decided to make a broccoli and cauliflower gratin and take he stems and see how they would spiralize.
>
> I carefully cut the broccoli and cauliflower from the stem leaving as much as possible.
> I peeled them then I put them through the spiralizer. Here is what they looked like.
>
> (click the right arrow to see the next picture)
> https://picasaweb.google.com/Sitara8...33677696746018
>
> I'm saving the spiralized stems till tomorrow because I'm having the gratin tonight.
> The three stems only make about one good serving or two small ones.
> I have some pesto that I made so I think I'm going to do them with the pesto and top with grilled chicken.
>
> Here's the broccoli and cauliflower gratin.
>
> https://picasaweb.google.com/Sitara8...38148466405746
>
> I had some bits and pieces of difference cheeses in the fridge. I had some gouda, port salut, brie, fromage, and parmesan. So I made the cheese sauce with a bit of half and half, the cheeses, some fresh garlic and fresh sage, a pinch of nutmeg, black pepper, and for good measure I threw in some chopped bacon. Topped it with a little more parmesan and bread crumbs. Yum.
>
Looks great!

Jill

On 7/20/2014 1:55 AM, Cheryl wrote:
> On 7/19/2014 11:45 PM, Janet Bostwick wrote:
>
>> I bet the spiral stems would be wonderful for crunchies on a sandwich.
>
> Agree!

This would work for banh mi sandwiches and for summer rolls. Looks like
fun.

Becca

On Sunday, July 20, 2014 2:56:05 AM UTC-7, Ophelia wrote:

>
> Thanks for that! I had never heard of a 'spiralizer' and had to Google it.
>
> I have ordered a Lurch spiralizer and can't wait for it to get here)
>
>
>
> --
>
> http://www.helpforheroes.org.uk/shop/


That is exactly the one I have. It's just called a different brand name her in the US.
There is a blog that has a huge amount of ideas and recipes as well. Sign up for the emails and you get a new idea pretty much every day.

www.inspiralized.com

"ImStillMags" > wrote in message
...
> On Sunday, July 20, 2014 2:56:05 AM UTC-7, Ophelia wrote:
>
>>
>> Thanks for that! I had never heard of a 'spiralizer' and had to Google
>> it.
>>
>> I have ordered a Lurch spiralizer and can't wait for it to get here)
>
>
> That is exactly the one I have. It's just called a different brand name
> her in the US.
> There is a blog that has a huge amount of ideas and recipes as well. Sign
> up for the emails and you get a new idea pretty much every day.
>
> www.inspiralized.com

Will do Thanks for that

--
http://www.helpforheroes.org.uk/shop/

On 7/19/2014 5:45 PM, Janet Bostwick wrote:
> On Sat, 19 Jul 2014 17:45:06 -0700 (PDT), ImStillMags
> > wrote:
>
>> I had a medium head of cauliflower and a couple bunches of broccoli with some nice hefty stems so I decided to make a broccoli and cauliflower gratin and take he stems and see how they would spiralize.
>>
>> I carefully cut the broccoli and cauliflower from the stem leaving as much as possible.
>> I peeled them then I put them through the spiralizer. Here is what they looked like.
>>
>> (click the right arrow to see the next picture)
>> https://picasaweb.google.com/Sitara8...33677696746018
>>
>> I'm saving the spiralized stems till tomorrow because I'm having the gratin tonight.
>> The three stems only make about one good serving or two small ones.
>> I have some pesto that I made so I think I'm going to do them with the pesto and top with grilled chicken.
>>
>> Here's the broccoli and cauliflower gratin.
>>
>> https://picasaweb.google.com/Sitara8...38148466405746
>>
>> I had some bits and pieces of difference cheeses in the fridge. I had some gouda, port salut, brie, fromage, and parmesan. So I made the cheese sauce with a bit of half and half, the cheeses, some fresh garlic and fresh sage, a pinch of nutmeg, black pepper, and for good measure I threw in some chopped bacon. Topped it with a little more parmesan and bread crumbs. Yum.
>
>
> I bet the spiral stems would be wonderful for crunchies on a sandwich.
> Janet US
>

Here's an alternative for us cheap types although you should probably
forget about it if you're accident prone.

http://www.amazon.com/Ultra-Sharp-Ju.../dp/B00FF75XG4

On Sun, 20 Jul 2014 08:22:06 -1000, dsi1
> wrote:

> Here's an alternative for us cheap types although you should probably
> forget about it if you're accident prone.
>
> http://www.amazon.com/Ultra-Sharp-Ju.../dp/B00FF75XG4

I have one of those, couldn't rest until I bought it. Owned it for
well over a year and haven't used it even once.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 7/20/2014 8:30 AM, sf wrote:
> On Sun, 20 Jul 2014 08:22:06 -1000, dsi1
> > wrote:
>
>> Here's an alternative for us cheap types although you should probably
>> forget about it if you're accident prone.
>>
>> http://www.amazon.com/Ultra-Sharp-Ju.../dp/B00FF75XG4
>
> I have one of those, couldn't rest until I bought it. Owned it for
> well over a year and haven't used it even once.
>

It seemed like a good idea at the time. I've bought a lot of stuff like
that. :-)