[Sca-cooks] back to food by request :) was Re: Faith and chellenges

[grizly]

Be bold and braise in a lemon-wine liquor briefly, par cooked, with batonet
carrot for color.  Then into a gratin or casserole with a basil lemon cream
veloute (I use evaporated skim milk for my dairy . . . more texture and no
added fat).  Use lemon as well as lemon peel in the sauce . . . maybe splash
of your favorite white wine.  Breadcrumbs overall with a complementary herb.


niccolo
(sorry, no recipe . . .  just got an inspiration)

-----Original Message-----

on food

ok, so I have a bunch of folks coming over and our recent CSA basket gave me
a
yummy cauliflower.

anybody have a favorite collie gratin recipe? I have this vision of a creamy
sauce
with some sort of crunchy savory (parmasean/bread crumbs?) topping.

any ideas? I know its not medieval but there's an amazing brain trust
here...

--Anne-Marie, who could fall back on the elizabethan collies with egg lemon
sauce
if need be....