Tag Archives: cauliflower gratin

Adjusting

Posted on September 5, 2013 | Leave a comment

My southern family has its own tradition. We always had a family dinner where we mixed things up year by year. One year mom made a tangerine chicken with a cheesecloth topping to catch a tangerine and butter glaze, probably from Gourmet.

It was delicious. Our Southern family has 65 for dinner and sets up tables throughout Nanny’s house. Years ago I was so afraid of them and asking whether I would be accepted. My MIL questioned me, FIL told Jim after two hours in the car, “When are you gonna ask her, son?”

Then I had the Nanny interview an she told me he wanted my husband-to-be to have a job where he’d get a gold watch after 50 years. Sadly, I told her those jobs no longer exist. She passed me anyway.

We’ll go to Thanksgiving as always, only missed a year because of Black Friday and Jim’s work. I was so afraid of the array of food put out and the hierarchy of women from Nanny on down. Forget it, the men were all watching the Aggies battle the Texans or napping.

I started before we married with the spiced nuts. Then I added boursin. These were not for the buffet but for pre-and post-supper at the kitchen table. Then I taught the girls how to make boursin.

Then I introduced the stalwart spinach ball after we married, and gave it to Jim’s uncle’s new bride. After that, I knew these Southerners loved sweets so wanted to bring some of my own family into the mix. Mincemeat tarts were a hit. So was berry trifle.

Last year I made a spinach-cauliflower gratin because we now have a few vegetarians and one is Val the Vet who took our our Zoe’s hips ten years ago. It was a hit. I’m thinking of adding a corn pudding this year but here’s the thing.

My MIL has a wonderful kitchen and we work well together in it but adding dishes to the three-day marathon may be too much.

I now have to do the nuts (in advance from home), boursin, spinach balls, mincemeat tarts (I bring mincemeat from home), spinach-cauliflower gratin. and now a corn pudding? I think we can handle it.

After all, M has potato rolls by the dozen and brings gallons of iced tea and an Italian Cream Cake. People steal the potato rolls to take home, they’re so good.

Yes, we can do it. Thanks for being the best big sister I never had. And thanks to Nanny for hosting all of us every year. Thanks to all the ladies for your culinary efforts and to A and kids for prepping and serving and cleaning up. Then re-heating, serving and cleaning up. Thank the trash guys for picking up all those bags from a 65-person Thanksgiving. I give thanks before, after and during the day. Dee

Ask Nanny?

Posted on June 8, 2013 | 1 comment

Every year (except one when a retailer wouldn’t let anyone from the company off on Thanksgiving or Black Friday) we have gone to Nanny’s for Thanksgiving.

It is a daunting event with the doyenne, the matriarch of the clan, holding court for over 60 members of the family and guests.

The first year, two months before we eloped, I was interviewed by Nanny for 45 minutes. Jim’s mother’s “interview” lasted four days. Nanny said for me to make sure Jim gets a gold watch after many years of service, and I told her he doesn’t do that kind of work, he does software.

I was also interviewed by everyone in the family and spent 12 hours without one glass of wine answering questions about whether we were getting married.

After we wed, my husband told me food wasn’t required of any relative who came from any distance, especially those who flew in as we did. I brought spiced almonds and pecans, an old family favorite from my family, and made a spiced cream cheese boursin with fresh herbs from my MIL’s garden, for the kitchen table.

The counters are full of turkey, ham, brisket, and any number of sides that have grown so the desserts now fill the dining room.

The next year I added my mother’s spinach balls, an old 70’s recipe, then gave the recipe to the newest wife in the family, who has made it her own. Recently I’ve added a brussels sprout and cauliflower gratin to the mix that has been a hit all around and especially with vegetarians.

This year I may have Nanny judge my new entry. It’s a work in progress but based on a corn custard with chorizo and cheese. When Zoe awakened me at 2:22 this morning the first thing I did was go to the frig and take out the corn dish, and place it on the counter so I could warm it in the oven for us to taste.

Most of the 60 bring a dish. I’ve taught cooking classes and now bring nuts, boursin, Brussels sprout/Cauliflower Gratin, and perhaps chorizo “grits.”

Our Aunt A organizes it mostly, now, with her daughters and grands. A while ago all the original “grands” took some time together to tell stories. Wonderful!

Yes, we’re flying in. We’ll come in early. Jim’s mother and I cook for days and while they wanted to keep our Zoe outside the first year (I threatened to stay home to care of her myself) she is now a treasured indoor member of the farm family and is counted upon to clean up kitchen spills as we make them. Ode to corn, Dee

1 Comment

Posted in Editorial, Recipe Ideas

Tagged cauliflower gratin, chorizo, cooking, corn custard, corn pudding, food, spiced almonds

Enjoy!

Posted on December 23, 2012 | 2 comments

It’ll just be us two this year, me and my husband, plus Zoe the dog of course. She has her dinner, taking up much of my freezer.

When I shopped I forgot that we needed to eat for two days, was thinking long-term. The holiday desk didn’t want to deal with me but sent me right to the butcher’s counter (I’m cooking for two) and they took our order. The produce section was busy and if I go again it’ll be early in the morning, or go to another market.

I did make some awesome meatballs for our spaghetti this evening with ground round, sauteed shallot and garlic (allowed to cool), one egg, seasonings, parmigiana and bread crumbs. Plus parsley. They were baked for 40 minutes then simmered in sauce.

Holiday Menus:

Christmas Eve: Rack of Lamb Persillade; Scalloped Potatoes and Haricots Vert. Yes, lamb with potatoes and green beans.

Christmas Dinner: Filet Mignon with Brussels Sprout and Cauliflower Gratin.

Appetizers? I made some spiced nuts today, also perhaps something based on spinach. Desserts? Tomorrow I’d like to make mincemeat tarts. I don’t do dessert except for ice cream and berries and perhaps a berry coulis.

Wishing you the best of times with your family and friends. Cheers and happy holidays! Dee

2 Comments

Posted in Editorial, Recipe Ideas

Tagged cauliflower gratin, dinner, food, menus, mincemeat tarts

Dog-Cation

Posted on November 25, 2012 | 2 comments

When one starts a new job, vacation is the last thing in mind. There is so much to do and never time to take a day off.

We finally took three days off Thanksgiving week to see our folks. It would have been great if we had the OK two months ago when we could have had flights and I had a dog sitter. But we didn’t so the flights went away and I released the dog sitter to another worthy client.

We drove 3,000 miles to have Thanksgiving with the family. With the dog. Now, our dog is eight years old, well-trained and loves the car. She sleeps on her 4″ orthopedic mattress in the back of my SUV and only pops up her head on off-ramps and stop lights.

We found high-end hotels that accepted her in large cities. All require waivers and fees and we can’t leave her in the room and it was too warm to leave her in the car so we were slaves to our dog. Once we found patio dining for BBQ and she was allowed to sit out on the sidewalk with us. Otherwise we’re trapped.

Of course it was wonderful to see everyone before and on Thanksgiving day. We had a birthday party for a newly nine- and ten-year old that allowed us an early get-together.

Tuesday and Wednesday and Thursday morning were extreme cooking times for me and my mother-in-law. Over the years we’ve developed a rhythm and have our stations. There was a great kitchen renovation last year that gives more room for cooking and family, but things have been moved around so I’m back to asking “where’s the _______?”

Turkey day was different. After supper people went their own ways. The babies are getting older so a lot of young kids went out to play tennis, the nursery was booming, and the kitchen scene was not as hopping as usual.

My husband and I joined different groups then I had to go back and take care of our dog after six hours or so, then returned after talking to my family by phone and giving turkey advice.

I did make the brussels sprout and cauliflower gratin with modifications and have made even more mental modifications to make it easy to do and still as tasty. For that, I must cook it again to test then I can give you results.

Also on deck were spicy almonds, cashews and pecans; plus mincemeat tarts. I only brought the mincemeat and before I could make the pastry they were already done. MIL Magic! M also brings much to the party, including Italian Cream Cake, brisket, iced tea by the gallon and more.

We enjoy seeing the little ones grow and learn their personalities. Two little ones with a teacup pup hijacked the big TV with a Dr. Seuss Christmas special, keeping some of the older kids from watching The Game.

No-one played “Risk” and the evening was capped by a musical event featuring violin solos, then guitars (acoustic and electric) then with violin, and much singing.

Now we’re back on the road, less than four hours from home sweet home. Husband and dogma are sound asleep and dog has taken over my pillow. It’s 4:30 in the morning and I can’t wait to get out of this nice hotel and on the road home.

Please share any Thanksgiving stories and recipes! Safe home, dear reader. Dee

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Posted in Editorial

Tagged cauliflower gratin, food, orthopedic mattress, restaurants

Interesting Gratin

Posted on December 11, 2011 | Leave a comment

I made a great one that got rave review at a holiday party last year. Tonight I did a seat-of-the-pants version with what I had on hand. It was tasty and colorless, crispy and had a lingering cruciferous vegetable smell. There’s a lot left so I’ll have to punt tomorrow to make something new out of leftovers. Jim, my husband, hates leftovers.

I used cauliflower and potato. But the other day I creamed pearl onions (the ones you hate to peel, to delight to find them frozen and already peeled) by sauteeing them in a little butter, then adding chicken stock. They still needed to cook through so I alternated a bit of stock and cream as needed. I did put the bag of onions out for an hour or two to get to room temp before starting.

They were very tasty with some thyme, salt and pepper. I actually put a few on top of a homemade burger last night. Anyway, it’s cold out here, no snow, sorry to say, but it will come. We’re all hoping and praying for it! We still grill out whenever we want. Mostly short-term things so there is less of getting on jackets and hats and gloves….

If there are any recipes you’d like or any you want to share, please ask or write in. Thanks and happy holidays! Dee