[Sca-cooks] cauliflour and so on

[Kirsten Houseknecht]

Brussel sprouts are , if properly cooked,  tender little cabbages. best
served plain with salt and butter..... and quite yummy

i like my cauliflour raw, with Catalina french dressing. personally.
BUT
they are very tasty if steamed or boiled and then served with melted cheese.
the best caulifour recipe i ever had was this......

boil cauliflour in broth, enough to just cover
remove when slightly underdone
set aside.......
now take the broth and  add in enough cheese to melt into a thick sauce (can
be thin sauce, to taste)
mix in spices (she used pepper, and parsley, and thyme.. i think)
place caulifour in a dish and pour sauce over it.... sprinkle bread crubs..
place in oven to toast/ brown the cheese just a bit (now the cauliflour is
fully cooked!)
serve.
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Randall Cook of Northpass" <goldberg at bestweb.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, December 16, 2002 12:58 PM
Subject: Re: [Sca-cooks] horsemeat


> > > I think that most of the time, the reason one thing isn't "good" is
because
> > > the cook worked against the flavour rather than with the flavour.
IM(NS)HO
> > >
> >
> > No, sometimes it's just nasty, no matter what you do with/to it. To wit,
> > brussels sprouts and cauliflower. Blech.
>
> One man's "blech" is another man's "yum". I happen to like both of those,
> properly cooked.
>
> Randy
>
> ****************************************
> Randall Cook of Northpass (soon to be "of Sudentur")
>      (formerly Avraham haRofeh)
>      mka Randy Goldberg MD
>
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>