Whole Roasted Cauliflower with Whipped Cheese

If you asked me if I wanted to spend a Saturday night going out to eat a restaurant or spend most of the day preparing a four-course dinner for family and/or friends, more often than not I would choose the later. Even though deciding what to make is equally as difficult as choosing off the menu from one of my favorite restaurants. I have more creature of habit tendencies when dining out than I do when planning a dinner party. So invariably I spend almost about as much time planning what to make as I do actually making it (this is a slight, but only a slight exaggeration). Depending on who is coming to dinner, I may or may not take the risk of making something for the 'first' time (after all these years my culinary ego still has its' fragile moments). In spite of or maybe because of a lifelong competitive relationship with my younger sister, I almost always make something new. And this past Saturday night the Whole Roasted Cauliflower with Whipped Cheese would make its' debut on my dinner table.

Since the New Orleans Domenica chef Alon Shaya shared this recipe in Bon Appetit a couple of years ago, it consistently received rave reviews by everyone who made it and/or blogged about it. Quite possibly responsible for putting cauliflower back in the limelight as 'the' vegetable du jour as well as one being the key ingredient in everything from pizza crust to risotto.

Everything on this past Saturday night's dinner menu were things I had never served to my sister and brother-in-law before. However, with the exception of the Whole Roasted Cauliflower with Whipped Cheese, everything else was tried and true (at least once or twice before). 

When choosing a cauliflower, choose the whitest one you can find as well as one with most green leaves. Even though you will be ultimately be removing the green leaves, they are indicators your head of cauliflower has been better protected and thus, fresher. This at its' peak winter vegetable has been around since 600 BC (talk about having longevity), but remains available year round. 

You don't want to necessarily choose the largest head of cauliflower. If it is 'too' big, it will not fully submerge when it first simmered in a large, deep pot filled with dry white wine, extra-virgin olive oil, fresh lemon juice, kosher salt, unsalted butter, Aleppo pepper, sugar, bay leaves, and water. Without the basket insert, my All-Clad pasta pot was the perfectly sized pot.

After the dry white wine, extra-virgin olive oil, fresh lemon juice, kosher salt, unsalted butter, Aleppo pepper, sugar, bay leaves, and water comes to a boil, the head of cauliflower (trimmed of its' green leaves) goes in (top side down or stem side up) and the heat is reduced to a simmer. Turning the cauliflower at least twice, it becomes knife tender in 15-20 minutes. If anything, err on the side of slightly versus overly tender. Using either slotted spoons or a large mesh spider the cauliflower is removed from the pot and placed on a large, rimmed baking sheet to drain. Note: If not roasting immediately, the simmered cauliflower can be kept at room temperature for a couple of hours.

In a preheated 475 degree (F) oven, the cauliflower is then roasted for 30-40 minutes or until browned all over. Note: Rotate the baking sheet halfway through the roasting process. After transferring the roasted cauliflower to a serving dish, drizzle lightly with extra-virgin olive oil and sprinkle with sea salt.

This may be the most dramatic, visually striking, jaw-dropping head of cauliflower presentation to ever grace your dinner table. And the sheer beauty of this roasted cauliflower is merely a prelude to what your palate will be experiencing. Prepare to have your senses go into sensory overload, in the best of ways of course.

On its' own this Whole Roasted Cauliflower is incredibly delicious. Served with the Whipped Cheeses it is elevated to a new level of deliciousness insanity. The combination of flavors of the roasted cauliflower and slightly tangy whipped cheese may be unlike anything you have ever experienced. Goat cheese, feta cheese (buy fresh if you can), cream cheese, whipping cream, extra-virgin olive oil, and some sea salt are simply blended together in a food processor. Note: You can make the Whipped Cheese early in the day or the day before, keeping covered and chilled in the refrigerator.

If food can be art, then this Whole Roasted Cauliflower with Whipped Cheese should be put in a place of honor in the National Gallery. It is almost too beautiful to eat, but eat it you must.

Anyone who claims not to be a fan of cauliflower (and we all know those individuals known to be quickly dismissive about things they don't like) will be converted after one taste. The meat and potato lovers in your family will be transformed into meat and cauliflower lovers. 

As it turned out the Whole Roasted Cauliflower was a perfect compliment to the Porchetta-Style Pork Roast. Roasted asparagus and a salad of fresh green peas, apples, Maytag Blue Cheese, and mixed greens tossed in a lemon vinaigrette, and the Swedish Gooey Chocolate Cake with freshly whipped cream helped to create a memorable meal. One having me wondering if I should rethink my view of not making the same company dinner again and again. 

There are innumerable benefits to spending time sharing a great meal with the people in your life you really like, you love, or you enjoy. Having your sister and brother-in-law bring a bottle of Von Strasser Reserve (2006) for dinner might not be at the top of that list, but its' definitely one of those benefits making a home cooked meal feel like dinner in a five star restaurant. Except nothing is more intimate than having dinner at your own dining room table or having dessert by a warm, roaring fire on chilly winter night. 

Recipe
Whole Roasted Cauliflower with Whipped Cheese (an ever so slight adaptation to Domenica chef Alon Shaya's Whole Roasted Cauliflower with Whipped Goat Cheese recipe, as shared in Bon Appetit May 2013)

Ingredients

Whipped Cheese
4 ounces fresh goat cheese
3 ounces fresh feta
3 ounces of cream cheese, softened
1/3 cup heavy cream 
2 Tablespoons extra-virgin olive oil 
Sea salt

Roasted Cauliflower
1 head of white cauliflower, leaves removed
2 1/2 cups dry white wine (recommend a Pinot Grigio)
1/3 cup extra-virgin olive oil
1/4 cup kosher salt
3 Tablespoons fresh lemon juice
1 Tablespoon Aleppo pepper (or crushed red pepper flakes)
1 Tablespoon granulated sugar
2 bay leaves
8 cups water

Extra virgin olive oil for serving
Coarse sea salt

Directions
Whipped Cheese
1. Blend goat cheese, feta cheese, cream cheese, heavy cream, and two Tablespoons of extra-virgin olive oil in a food processor until smooth.
2. Season with sea salt.
3. Transfer mixture to a serving bowl. Cover and refrigerate until ready to serve.
Note: Whipped Cheese can be made one day ahead. Cover and chill in the refrigerator.

Roasted Cauliflower
1. Preheat oven to 475 degrees (F).
2. In a deep pot, bring wine, olive oil, kosher salt, lemon juice, butter, Aleppo pepper, sugar, bay leaves, and 8 cups of water to a boil.
3. Add trimmed cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into the center (approximately 15-20 minutes). Note: Begin by placing the cauliflower stem side up.
4. Using a large mesh spider, transfer cauliflower to a rimmed baking sheet. Allow to drain. Note: If not roasting the cauliflower immediately, keep at room temperature.
5. Place cauliflower in oven, rotating the baking sheet halfway through, until brown all over. Approximately 30-40 minutes.
5. Transfer cauliflower to serving dish. Drizzle with extra-virgin olive oil and lightly sprinkle with sea salt. Serve with the Whipped Cheese.

Oriental Cabbage Salad

Sometime this past fall I sought to convince the person who shall remain nameless that we should subscribe to Netflix as we were probably one of a handful of Netflix holdouts. Using both broad sweep generalizations as well as appealing to personal self-interest (what else was he going to watch while in Saudi Arabia for extended periods of time?), we shifted from being video-streaming outliers to potentially becoming Netflix binge watchers. Well, not exactly potentially. In the last couple of weeks we have immersed ourselves in the first three seasons of the "House of Cards". Although the critically acclaimed series "Breaking Bad" still remains as one of our all time favorites, this political drama is simply wicked (good). Beyond it's sheer entertainment value along with causing me to become even more weary of the media and politicians (isn't truth always stranger than fiction?), some unintended benefits have resulted from spending thirty-nine hours of my life watching this series.

In the past couple of weeks I have eaten more fresh fruit and vegetables than I have probably consumed in the past couple of years. While I still have my favorite indulgences (heck, even Oprah still eats bread every day), my food cravings and choices are starting to shift. As superficial as this may sound (and it does), I have Claire Understood (aka Robin Wright) to thank (in part) for causing me to make some of these changes. One of them being trying to shift away from making so many mayonnaise-based salads. So when I rediscovered the recipe for this Oriental Cabbage Salad, I thought this sort of, kind of 'coleslaw without mayonnaise' would be the perfect salad to make. It would also allow me to sort of, kind of be part of the ramen noodle craze.

There are hundreds of versions of this Oriental Cabbage Salad out there. You may have heard it called Asian Cabbage Slaw/Salad, Chinese Cabbage Salad, Amazing Asian Ramen Salad, or Chinese Napa Salad. This combination (uncooked) ramen noodle and cabbage salad is the perfect blend of 'crunchy, tender, crisp, salty, sour, and sweet' in a single bite. I wouldn't go so far as to say it is one of the healthiest salads you will ever make or eat. However, this Chinese version of cole slaw is much healthier than the heavily mayonnaise based coleslaw I grew up with and (still) love.

Some of the recipes for this salad call for using a bag of coleslaw mix. However, when given the choice over chopping fresh vegetables versus using ones chopped and sitting in a bag for some undetermined period of time, I choose the slightly more time-consuming, fresher, more flavorful option of chopping a head of cabbage (1 to 1 1/4 pounds), a large carrot and a bunch of scallions myself.

Cabbage happens to be one of those vegetables put in the 'world's healthiest' category. And when when combined with carrots and scallions, this low-calorie and fiber-rich vegetable seems it should be put in the category of the 'world's best indulgences'. 

While some view canola oil and vegetable oil as interchangeable, canola oil is slightly healthier and a great option for dressings and marinades. Some recipes for versions of the Oriental Cabbage Salad call for omitting the seasoning packet that comes with the Oriental Ramen Noodles. But this version calls for using these seasonings. Combined with the canola oil, white vinegar, granulated sugar, and black pepper, the seasoning creates a very flavorful dressing.

As for the ramen noodles, they go into this salad raw (uncooked) and crushed. The easiest way to break them up or crush them is to put them in a resealable plastic bag and use a rolling pin to do most of the work. You don't want the ramen noodles to be ground into a powder, but rather you want them to be in small pieces.

In a large bowl, the chopped vegetables and crushed ramen noodles are mixed together with the dressing. After covering the bowl with plastic wrap, the salad is chilled in the refrigerator for 1 1/2 to 2 hours before serving. 

Some add the toasted sliced almonds to the salad before it goes into the refrigerator to marinate, others mix them in right before serving. Either option works. I went with mixing them in before the salad was refrigerated. You can either toast the almonds in the oven or on the stove. I prefer toasting them in a pan on the stove as I feel like I have more control. As an added benefit, I don't have to turn on the oven!).

For those of you who love coleslaw, particularly one made with mayonnaise, this one is an incredibly delicious, refreshing alternative. And for those of you live in warmer climates and worry about how long a mayonnaise based salad sits out before it may go bad, this salad takes that worry off of your plate. 

Need to bring a salad to a gathering or a potluck, bring this one. It pairs well with grilled beef or chicken as well as adds another taste dimension if served with sloppy-joes. If you are looking for a salad to make for an upcoming Superbowl gathering, this Oriental Cabbage Salad is bound to have wide appeal. Especially since it can be served chilled or at room temperature.

For optimum flavor, serve the Oriental Cabbage Salad on the day it is made. While leftovers are still delicious, the salad (i.e., ramen noodles) will lose some of its' crunch the longer it marinates. If there was ever a salad to prove 'healthier for you' can be immensely satisfying and incredibly flavorful, this Oriental Cabbage Salad would definitely qualify. 

You may never go back to making a mayonnaise based coleslaw after you taste this salad. Or maybe you will go back a little less frequently. But, I now think I have found a salad worth binging on.

Recipe
Oriental Cabbage Salad (inspired by a recipe received many years ago)

Ingredients
Salad
1 - 1 1/4 pound head of cabbage, julienned
1 large carrot or 2 medium carrots, coarsely grated
1 bunch of scallions (about 5-6), white and green parts, thinly sliced on the diagonal
2 packages of Oriental Ramen noodles (reserving seasoning packets), crushed/broken up into small pieces
1 cup sliced almonds, toasted plus more for garnish (Recommend Fisher Nuts Sliced Almonds)

Dressing
1 cup canola oil
4 Tablespoons granulated sugar
6 Tablespoons white vinegar
1/2 teaspoon black pepper
2 seasoning packets (from the Oriental Ramen Noodles)

Directions
1. Combine the canola oil, granulated sugar, white vinegar, black pepper and ramen noodle seasoning packets in a medium sized bowl. Whisk until combined and sugar has almost completely dissolved. Set aside.
2. In a large bowl, combine the sliced cabbage, grated carrot, sliced scallions, and crushed Oriental Ramen noodles.
3. Pour dressing over the vegetables and toss until they are well coated. Stir in toasted almonds, cover bowl with plastic wrap and refrigerate for 1 1/2 - 2 hours before serving. Note: Alternately, the toasted almonds can be stirred in right before serving.
4. Transfer salad to a large platter or bowl, garnish with additional almonds and serve.

View at the Continental Divide in Rocky Mountain National Park and Boulder Falls in Boulder, Colorado

Cheesy Hasselback Potato Gratin

While having a much too long overdue catching up lunch with friends this past weekend, the question 'what are your goals for the blog in the year ahead? came up. It was a timely question. Not only because the new year brings opportunities for reflection and goal setting, but the blog officially celebrates its' third birthday this week. Where I want the blog to go, what I want its' look and feel to be, and how I want it to evolve are some of the questions I have been mulling over recently. And sooner rather than later I need to come up with some answers!

There have been a variety of changes to the blog over the past three years, some subtle, others markedly discernible. From my perspective, one of the most significant transformations has been the evolution of the photography. Looking back at some of 'first' and 'second' year photos, I realize the bar for what I think is a 'good' photo has changed considerably. And a year from now, when taking another retrospective look back at the photos, I hope the vision I have in my head for the 'look and feel' of the blog is realized. Or is at least getting close. However, I have a feeling that as I change, my vision will change as well.

As you read this blog post your jaw might be dropping and you might be thinking 'well she certainly has her work cut out for her!' And I might reluctantly agree with you considering how I am feeling about these Christmas Day photos of the Cheesy Hasselback Potato Gratin. Which by the way was nothing short of a Herculean feat and a far greater challenge not fully anticipated until I was well into it. (oh well, live and learn). Being one to multi-task with the best of them, getting the holiday meal ready and trying to take photos along the way felt more like I was participating in some sort of holiday Olympics (consider this my sincere attempt at giving an explanation rather than trying to make any excuses). So while these may not be the shiny, perfect photos I envision will someday appear on the blog, I can honestly say this recipe for the Cheesy Hasselback Potato Gratin is pure potato gratin perfection.

Little did I know when I received the newly released The Food Lab: Better Home Cooking Through Science for my birthday earlier this year, that it would be one making multiple best, must-own cookbooks of the year lists. Written by J. Kenji Lopez-Alt, the Serious Eats guru (aka the brilliant nerd king of Internet cooking), the 958 page book will give both your mind and arms a serious workout. Literally and figuratively this book is a weapon. Dominated by more savory than sweet dishes, Lopez-Alt gives us the science underpinning the art of creating both classic and comfort foods. Work your way through this cookbook and your culinary prowess is destined to ascend to level so high your family and friends will brazenly ask, rather than wait or hope, for a meal invitation.

My starting point in what I am now calling an indispensable cookbook was the Cheesy Hasselback Potato Gratin. Paired with a beef tenderloin served with a port wine mushroom sauce, Roasted Balsamic Glazed Onions, and Roasted Brussels Sprouts Gratin, this potato gratin could not have been a more perfect side to help create a memorable Christmas dinner. If by chance you haven't yet fully committed to your New Year's Day menu, let me boldly suggest you make this Cheesy Hasselback Potato Gratin to go along with the ham, lamb, beef, or roasted chicken dish you traditionally make. In case you need to be swayed, I should probably tell you now this creamy layered potato casserole with it's crispy, cheesy browned top has officially achieved the distinction of being placed on my 'last meal' short list.

Potatoes, cheese, cream, garlic, and thyme. Five ingredients are all you need to create what J. Kenji Lopez-Alt calls the ultimate potato casserole. And he delivered on his claim. Russet potatoes peeled and cut into 1/8" slices, finely grated Gruyere (or Comte) and Parmigiano-Reggiano cheese, heavy whipping cream, minced garlic, and coarsely grated thyme come together in a such a way, you cannot help but have an even deeper, greater appreciation for the potato. The vegetable that 'permitted a handful of European nations to assert dominion over most of the world between 1750 and 1950' has a new kind of power in the 21st century.

This Cheesy Hasselback Potato Gratin has the creaminess of a gratin and crunchiness of roasted potatoes. In my world, this means you don't have to make a choice, you can have it all! Having the potatoes go into the pan vertically versus layered horizontally combined with submerging the sliced potatoes in the cream-cheese-herb mixture (ensuring each slice gets coated with the mixture) is why this gratin is able to achieve the two textures. (Notes: (1) If you have a mandoline slicer, the cutting of the potatoes goes quickly and helps to keep the slices uniform. But if you have a sharp knife and good eye, you can achieve the same results. (2) When making the cream-cheese-herb mixture, use only 2/3 of the grated cheeses, saving the remaining 1/3 for sprinkling over the gratin in the final stages of baking).

After coating all of the potato slices, the remaining cream-cheese-herb mixture is poured evenly over the potatoes. I used an aged Gruyere cheese instead of the Comte for no other reason than one of my grocery stores was selling some great aged Gruyere cheese for the holidays at a great price.

The total baking time for the Cheesy Hasselback Potato Gratin is 90 minutes, broken up into three 30 minute segments. In a 400 degree preheated oven, the buttered casserole dish tightly filled with the potatoes are covered with foil and baked for 30 minutes. The foil is then removed and the potatoes return to the oven to bake for another 30 minutes. The reserved grated cheese is then sprinkled over the casserole and it bakes for the final 30 minutes. The finished gratin will have a deep golden brown, crispy top and the potatoes will be knife tender. Visually impressive and insanely delicious, this gratin is fancy dinner party or casual dinner worthy.

Had I assembled the gratin (but adding the remaining cream-cheese-herb mixture right before baking) the night before, I would have been less crazed Christmas morning. If there is one contribution I can make to this recipe, it is you can partially assemble the gratin early in the day (covering and refrigerating). I might go so far as to say you might be able to do this night before as well. However, since the overnight assembly theory hasn't been tested (the several hours in the refrigerator idea was), don't try to prove it right or wrong the first time you make the Cheesy Hasselback Potato Gratin.

Sometimes you don't fully appreciate a gift until you put it to use (or until you make it yourself) as the sentiment expressed in any form of thank you changes considerably (and I suppose it could go in either direction). Having now started working my way through some of the recipes in The Food Lab, I am even more grateful for having received it as a gift. This blog posting is more than just sharing a genius recipe with you. It's also a new kind of thank you note.

Recipe
Cheesy Hasselback Potato Gratin (recipe source: The Food Lab: Better Home Cooking Through Science cookbook written by J. Kenji Lopez-Alt)

Ingredients
4 - 4 1/2 pounds Yukon Gold or russet potatoes, peeled and sliced to 1/8 inch thick (Note: Highly recommend the use of Yukon Gold potatoes, unpeeled, and sliced on a mandoline)
3 ounces finely grated Gruyere or Comte cheese
2 ounces finely ground Parmigiano-Reggiano cheese
2 cups heavy cream (if mixture is too thick add up to additional 1/3 cup of heavy whipping cream or half and half)
2 - 3 medium cloves of garlic, minced
1 Tablespoon fresh thyme leaves, roughly chopped
2 Tablespoons unsalted butter
Kosher salt and black pepper

Directions
1. Preheat the oven to 400 degrees (F) and have one of the racks centered in the oven.  Spread 2 Tablespoons of unsalted butter evenly in a 2 quart (or 8"x10" or 9"x12") baking dish and set aside.
2. Combine the grated cheeses in a medium sized bowl and mix until blended. Remove 1/3 of the cheese mixture and set aside. 
3. Add heavy cream, minced garlic, thyme leaves to the bowl containing 2/3 of the cheese mixture. Blend together and season generously with kosher salt and pepper.
4. One at a time, add the sliced potatoes, opening slices to allow each one to be fully coated with the cream-cheese-herb mixture. Transfer fully coated potato to prepared pan, setting potato on its' side (aligned vertically).
5. Continue placing potatoes in the baking dish until the entire dish is tightly packed. 
6. Pour the remaining cream-cheese-herb mixture over the potatoes. Note: If assembling the gratin early in the day, wait to pour remaining mixture until ready to bake in the oven.
7. Cover tightly with aluminum foil, place on center rack in the oven and bake for 30 minutes.
8. Remove foil from baking dish and continue baking for another 30 minutes (uncovered).
9. Briefly remove gratin from oven, sprinkle remaining 1/3 cheese mixture over the gratin and return to oven for another 30 minutes of baking.
10. Finished gratin will be golden brown on top and potatoes will be knife tender. Remove gratin from oven. Allow to rest several minutes before serving. Note: If not serving immediately, cover loosely with foil topped with dry dish towel to keep warm.

Important Note: Having baked these potatoes at both the recommended 400 degrees (F) and due to extenuating circumstances 350 degrees (F), much prefer the creaminess and texture of the potatoes when backed at 350 degrees (F). 

Caramelized Onion and Mushroom Bread Pudding

"Let us remember that, as much has been given us, much will be expected from us, and that true homage comes from the heart as well as from the lips, and shows itself in deed." Theodore Roosevelt With Thanksgiving a little more than two weeks away, some of us are planning the menu, some of us are still trying to figure out what this year's Thanksgiving will even look like or where we will be celebrating it, but most of us are already beginning to show some pre-turkey day eating restraint to lessen some of the guilt associated with consuming many of our most favorite foods in a single meal. For those us cooking, this feast gives us another opportunity to show our love for and appreciation to our family and friends. The amount of love going into the making of this meal is unparalleled to any other made throughout the year with the possible exception of a birthday dinner. 

As overwhelming as the process of making the Thanksgiving spread can be (don't believe anything you read about how to reduce the stress or how to simplify it unless of course that means ordering the whole meal from, well you know where), as there may be no other meal giving as much to the cook as to those it is being made for. As enamored as I am with the turkey, stuffing, mashed potatoes, and gravy on Thanksgiving, they all seem to taste so much better than when made on other day of the year. It's not like any of us aren't giving any of other meals our best effort, but there are a myriad of reasons why this one tastes so different. Many years ago one of my sorority sister friends shared a Thanksgiving meal story about the year her father's new wife was making the dinner. At the end of what turned out to be a great family dinner, she effusively went on and on about the deliciousness of the stuffing her stepmother had made. She asked her stepmother if she would kindly share her recipe. Honored and humbled by this request, she said would be happy to. As my friend was leaving, her stepmother came out of the kitchen, handed her a box Stovetop Stuffing and said 'here is my recipe'. Managing to keep her jaw from dropping, she thanked her. Although this was not the recipe my most well-traveled, food worldliest of all friends expected, it just may prove my working theory that food made with love on a given day can taste like it was made by any of the best chefs at any of the best restaurants in the world. 

If ever there was a reason to bring more 'bread' to the table on Thanksgiving, this Caramelized Onion and Mushroom Bread Pudding is it. So plan on satisfying your love of bread with heaping portions of both your beloved stuffing (however it's made) and this sumptuous, exquisite Caramelized Onion and Mushroom Bread Pudding. Anyone who said man cannot live on bread alone never had this bread pudding. For those you not making the Thanksgiving dinner this year, bring this dish as your contribution. Just be warned it has the possibility of upstaging all of the other sides on the Thanksgiving table.

Sweet onions, mushrooms, and garlic. The simplest of ingredients combined with bread, eggs, milk, heavy cream, seasonings, and some Italian Fontina Cheese give way to one of the most utterly satisfying savoriest of all bread puddings. They completely redefine what comfort food was intended to be. If there is one new savory recipe you are adding to your annual holiday meal, let it be this one. 

The original recipe called for eight ounces of thinly sliced mushrooms. If there was one significant tweak I would make to this dish, it would be to increase the amount of mushrooms to at least twelve ounces. The intense, meat-like flavor of the Baby Bella mushrooms (the Italian portobello mushroom) were the perfect choice for this savory bread pudding. 

The reward for the time it takes to caramelize onions is the sweet umami they bring to the dish. There are few simple things to keep in mind in order to best coax out the onion's flavor. To prevent them from drying out or burning, slices should be approximately 1/8" thick (or should I say thin?). Use a 2-1 oil to butter ratio. The butter will add flavor, while the oil's higher smoking point will prevent the onions from burning. In order to get the sugars in the onions to caramelize, set and keep your heat setting to medium-low. After 35-45 minutes, your caramelized onions will be soft and have a beautiful deep golden brown color. 

Fresh bread or one day old bread? The answer is either one will work. There was still enough moisture left in my day old baguette as I had kept it in its' paper sleeve. As a side note, most baguettes weigh more than 8-10 ounces. In order to ensure your bread pudding has a fluffy, creamy texture make sure you don't use more bread than needed.

In a large bowl, the heavy cream, whole milk, eggs, kosher salt, pepper, and sage are whisked together. After adding and stirring in the bread, cubes of Italian Fontina cheese, and caramelized onions/mushrooms, the entire mixture is transferred into a buttered 9"x12" baking dish. Using a spatula, press the bread down and allow the bread pudding mixture to sit for 15-30 minutes or until the bread has absorbed most of the liquid.

In a preheated 350 degree (F) oven, the Caramelized Onion and Mushroom Bread Pudding bakes for 35-40 minutes (although oven variability could increase baking time to 45 minutes). When the bread is crisp, the cheese is oozing, and the custard is set, the pudding is done. Allowing the pudding to rest for up to 20 minutes after being removed from the oven aids in further setting its' custardy texture. 

The Caramelized Onion and Mushroom Bread Pudding has been described as a dish reminiscent of the flavors of French Onion Soup. However, the use of the Italian Fontina Cheese and its' luscious custard texture make it an incredibly rich, mouth-watering, heavenly dish. Destined to be paired with either turkey or chicken (it's almost to rich for beef), it is the side begging to be given the top billing. Of all of the sides you may be serving for Thanksgiving, this is the going to be one where both non-turkey and turkey eaters will leave the holiday table equally delirious. After one bite, there won't be any doubt how much love you have for all of those sitting around your table. No doubt at all. 

Recipe
Caramelized Onion and Mushroom Bread Pudding (slight adaptation to The Beekman Brothers Savory Bread Pudding recipe as shared in "The Beekman 1802 Heirloom Vegetable Cookbook")

Serves 8

Ingredients
2 Tablespoon extra-virgin olive oil
1 Tablespoon unsalted butter, plus more for the baking dish
3 large sweet onions (such as Vidalia or Maui), thinly sliced (no thicker than 1/8"). Yield will be approximately about 6 cups.
8-12 ounces Baby Bella mushrooms, thinly sliced (strongly recommend using 12 ounces)
2 garlic cloves, minced
3 large eggs
2 cups whole milk
1 cup heavy whipping cream
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crumbled dried sage
1 fresh or day old baguette (10 ounces), sliced lengthwise, then cut into 1 inch cubes (Note: Most baguettes weigh more than 10 ounces.)
8 ounces Italian Fontina Cheese, cut into 1/2 inch cubes (recommend BelGioioso Fontina Cheese)

Directions
1. In a large, deep skillet, heat extra-virgin olive oil and butter over medium-low heat. Add onions and cook until onions are a deep golden color and soft (approximately 35-45 minutes). Stir onions occasionally. 
2. Add mushrooms and garlic and cook for 5-7 minutes or until mushrooms are tender.  Remove from heat and set aside.
3. Preheat oven to 350 degrees (F). Butter a 9"x13" baking dish. Set aside.
4. In a large bowl, whisk together milk, whipping cream, eggs, salt, pepper, and sage. Add the bread, onion/mushroom/garlic mixture, and Fontina cheese. Stir to combine.
5. Pour mixture into prepared baking dish. Press bread down into the liquid and allow to sit for 15-30 minutes or until the bread has absorbed most of the liquid.
6. Bake for 35-40 minutes, or until top is light brown, bread is crisp and the custard is set.
7. Allow to rest for at least 20 minutes before serving. Serve hot or at room temperature.

Blue Cheese Romaine Salad w/ Lemon Vinaigrette

Maybe it's because we have so much Halloween candy leftover I felt compelled to make something a little healthier. Who knew Mother Nature would be playing a horrible trick on the trick-or-treaters when I bought boxes of King Sized Kit Kats, Skittles, and Swedish Fish. Not even the allure of acquiring massive amounts of candy seemed to be enough of an enticement for costumed munchkins to want to brave the cold, windy, rainy weather on Saturday. In what is probably a bit of revisionist history, I remember spending hours walking through the neighborhood on the quest to fill up our pillowcase bags with as much penny candy as possible. Regardless of how numb our little fingers and toes got or how drenched we became, wicked weather would not get in the way of our unflinching determination. No matter what costume we were wearing, we took pride in being 'candy sluts' for the day.

"To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad." George Ellwanger If there was ever a salad worthy of being put in the elusive category of perfect, the Blue Cheese Romaine Salad with Lemon Vinaigrette stands a really good chance of gaining entry. From the Maytag Blue Cheese to the sautéed pine nuts to the lemon vinaigrette, you are reminded why not all salads are created equal. 

I am often guilty of paying more attention to the main course, sides, and dessert than I do to the salad, sometimes forgetting first impressions really do matter. And if there were ever a salad to leave a lasting impression, it would be this Blue Cheese Romaine Salad w/ Lemon Vinaigrette. 

With Romaine being one of the lettuces available year round, this salad has the potential of being one you could make year round. 

What is not to love about a salad that looks deceivingly simple yet delivers so many different flavor notes? The full bodied Maytag Blue Cheese brings a savoriness and saltiness while the rich buttery taste of sautéed the pine nuts compliment the romaine and granny smith apples perfectly. This could be one of the best, most impressive four ingredient salads you will serve to your family and friends.

I prefer to sauté my pine nuts, although you could also bake them on a small sheet pan in a pre-heated 350 degree (F) oven for 4-6 minutes (stirring at least once). However considering pine nuts can be a bit on the expensive side, I feel a need to hover over them. While not the worst thing in the world, but burnt pine nuts are inedible. 

With very few exceptions I don't buy bottled dressings, especially since making them is so easy. This Lemon Vinaigrette follows the 3-1 extra-virgin olive oil to lemon juice ratio. Brown sugar replaces the more typical dijon mustard. The result was a smoother, less tart dressing.

Made in either a food processor or a blender, this is one of those 'you want to lick the bowl' kind of dressings because you do not want a drop to go to waste. Seriously, there are no bottled dressings coming close to its' deliciousness. Make sure you use a high quality extra-virgin olive when making a salad dressing. For the price ($10.00) and flavor, Sur la table's olive oil is a great option. 

Some of a salad's most flavorful elements often fall to the bottom of platter when tossed. The only parts of this salad needing to be dressed are the apples and romaine lettuce. So toss them first and then top the salad with the crumbled blue cheese and sautéed pine nuts. It's not just about taste, it's also about presentation (I have been permanently brainwashed by the likes of Martha Steward and Ina Garten).

Pair this Blue Cheese Romaine Salad with Lemon Vinaigrette with a roast chicken, grilled fish, or a great steak. Keep your sides to a minimum (think less is more) and you have the makings of an amazing meal. It would be shame, maybe almost a crime, for there to be too many 'side' distractions to this salad. 

Instead of Granny Smith Apples you could also use Asian or Red Anjou Pears in this salad. But when choosing a blue cheese, buy it in a chunk rather than in the pre-crumbled container. For salads, I am big fan of the made in Iowa Maytag Blue Cheese. However, any number of artisanal blue cheeses out there would work well in this salad (just don't buy a container of those blue cheese crumbles, okay?).

Next time you are planning to make a salad for a dinner party, think of making a salad having the ability to make both great first and lasting impressions. Think of this Blue Cheese Romaine Salad w/ Lemon Vinaigrette. You may never buy a store-bought dressing again. 

Recipe
Blue Cheese Romaine Salad w/ Lemon Vinaigrette (slight adaptation to the Blue Cheese Romaine Salad from Taste of Home Entertaining, Winter 2005)

Ingredients
Dressing
1/3 cup fresh squeezed lemon juice (from one large lemon)
1 Tablespoon light brown sugar
1 garlic clove, peeled
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil

Salad
1/2 cup pine nuts
1 Tablespoons unsalted butter
6 cups torn romaine (from approximately 3 stalks of romaine)
4 ounces blue cheese, crumbled (recommend Maytag Blue Cheese)
1-2 medium Granny Smith Apples, sliced (alternately could use sliced Asian or Red Anjou pears)

Directions
1. In a small heavy bottomed sauté pan, melt butter over medium-low heat. Add pine nuts. Stir frequently until pine nuts have turned golden brown. Remove pan from heat. Transfer pine nuts to a dish and set aside to cool.
2. In a food processor or blender, combine lemon juice, brown sugar, garlic, salt and pepper. Process until smooth. Gradually add oil in a steady stream until well blended. Pour dressing into a sauce boat and set aside.
3. In a large serving bowl, layer romaine on bottom followed by sliced granny smith apples. Pour dressing over romaine and apples and toss until well coated.
4. Top tossed salad with crumbled blue cheese and golden pine nuts. Serve immediately.