* Reader Recipe
Chuck also sent Braised Brussels Sprouts with Pancetta and Bread Crumbs, which, btw, I made two nights ago along with Chicken-Sausage Bake…and was it “delish” according to Emma. Chuck says this recipe arrives via Martha Stewart and that it goes very well with grilled skirt steak…or it can be eaten by itself for dinner with a salad. The better the goat cheese the better the gratin, but even with a goat cheese-like substance it tastes terrific.
Serves 4 to 6
Unsalted butter for baking dish
2 small heads cauliflower/or one whole (about 3 pounds total) cut into 1-inch florets
12 ounces soft goat cheese, crumbled (always a good price at Trader Joe’s)
1/4 C fresh orange juice (1 orange)
1/4 C homemade or low-sodium canned chicken stock, or water
2 teaspoons chopped fresh thyme
2 tablespoons all-purpose flour
Salt and pepper
3 ounces thinly sliced prosciutto (about 5 slices); coarsely chopped
1. Preheat oven to 375. Butter a 2-quart casserole or an 8-inch square baking dish; set aside. Bring a large pot of water to a boil. Add cauliflower, cook until just tender, 4 to 5 minutes. Drain.
2. Whisk together 8 ounces goat cheese, stock, thyme, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Toss in cauliflower and prosciutto. Spoon into buttered dish. Top with remaining goat cheese.
3. Cover with foil and bake 30 minutes. Remove foil; bake until bubbling and just golden about 30 minutes more. Let cool slightly before serving.
Other Recipes from Chuck