Saturday, November 9, 2013

Cauliflower Gratin

Here's the link for last night's Almond and Manchego Cauliflower Gratin. I personally thought the almond infusion in the bechamel wasn't strong enough but Chadams disagreed.

This is similar to a cauliflower gratin I sometimes make whose basic parameters may or may not have come from a Top Chef cookbook--the origins are hazy due to many years of overindulgence in calories and wine. For that one parmesan and truffle oil goes into the cheese sauce, and the topping is panko, bread crumbs, and more truffle oil. I recommend that one too.

Thursday, August 29, 2013


Chimichurri for empanadas, courtesy of Anna, which I am transcribing from a picture she took of the recipe with her cell phone and e-mailed to me. Now I can finally delete it from my inbox, yay!

I think it originally hails from from Francis Mallman's Seven Fires.

1 cup water
1 tablespoon coarse salt

1 head garlic, separated into cloves and peeled
1 cup packed fresh parsley
1 cup fresh oregano (or marjoram, even better!)
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

To make the salmuera, bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from the heat and allow to cool.

Mince the garlic very fine and put in a medium bowl. Mince the parsley and marjoram/oregano and add to the garlic, along with the red pepper flakes. Whisk in the red wine vinegar and then the olive oil. Whisk in the salmuera. Transfer to a jar with a tight-fitting lid and keep in the refrigerator. Chimichurri is best prepared at least a day in advance, and can be kept refrigerated for 2-3 weeks.