Cauliflower à La Kefalonitissa Recipes

BOEUF BOURGUIGNON

Steps:

• Season beef and bacon with salt and pepper, being careful with the bacon since it's already salty.
• Heat butter in a casserole or stew pot, sauté the bacon, and then brown the beef. Add vegetables and sauté gently.
• Sprinkle meat with flour, deglaze with cognac, and then add the wine.
• Add garlic cloves and bouquet garni. Cover and simmer stew for 1 ½ to 2 ½ hours, depending on the quantity of meat used.

ROASTED PARMESAN GARLIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Grease large casserole dish.
• Place olive oil and garlic in large resealable bag.
• Add cauliflower and shake to mix.
• Pour into prepared casserole dish.
• Bake for 20 to 25 minutes, stirring halfway through.
• Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

MOULES à LA NORMANDE

Steps:

• Heat the butter in a pan until it foams. Add the diced bacon and cook over a moderate heat for 5-8 minutes until lightly browned.
• Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.
• Discard any open mussels, then add the remainder to the pan with the Calvados and diced apple. Cover and leave to steam for a few minutes until the mussels start to open. Pour in the heavy cream and gently bring up to the boil. Season.
• Serve the mussels piping hot with crusty bread.

VEGGIE DELIGHTFUL SANDWICH à LA SUBWAY

Steps:

• If you wish, the bread can be warmed first.
• Spread mayonnaise or mustard on each slice of bread.
• Divide and arrange the ingredients equally on both slices.
• Garnish with the onion sauce.
• Place both bread slices together and cut in half crosswise.
• Prep does not include baking the bread if that is what you choose to do. All amounts are estimated.

GASPACHO à ALENTEJANA (GAZPACHO ALENTEJO'S WAY)

Steps:

• In a pestle and mortar smash garlic cloves with salt. Put the resulting paste in a terrine. Add olive oil and vinegar and season with pepper.
• Puree one tomato in the blender. Add to the terrine. Cut in small dices the other tomato, green pepper and cucumber and add to the terrine. Pour 1 1/2 liter of iced water. Season with oreganos and add bread cut up in dices. Wait 15 minutes and eat. Good to acompaign fried fish, presunto or chouriço.

CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)

Steps:

• In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
• Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
• Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

HASH BROWNS à LA FRANçAISE (GALETTE)

Steps:

• Put the potatoes in a pot, cover with cold water and boil for 10-15 minutes; Drain them well, cool, then peel and grate them.
• Heat 2 tablespoons of butter in a medium skillet; Add the onions and pancetta and sauté for 5 to 6 minutes, just until the onions become tender; Add the potatoes, salt and pepper; Mix well.
• Melt the remaining butter and add to the potatoes, gently pressing them tightly together forming a galette...they will look like one giant hash brown; Let it cook for 10 minutes, adding a little butter around the edges and shaking the pan often.
• While gently turning the galette over with a large plate or extra large spatula, add some butter to the pan; Let the galette slide back into the pan to cook the other side; Add more butter and let it cook until golden brown, around 7 minutes; Remove the pan from the stove and keep the galette warm.
• In another pan, heat the rest of the butter; Add the mushrooms and sauté for 3 to 5 minutes, just until they are tender, but still firm; Add salt, pepper and the parsley; Put this mixture on top of the galette.
• *To clarify butter: melt the butter over low heat, then cool in the refrigerator; Gently pour the pure butter in a separate bowl, and discard the watery deposit.

BRUSSELS SPROUTS à LA KEFALONITISSA

Steps:

• In a large pot, heat the oil on medium high heat.
• Add onions, garlic, and parsley. Sauté until onions are translucent.
• Add tomato paste and let it sauté or "roast" for a few seconds. Stir.
• Add tomatoes and cook for a minute or two until they release some juices.
• Season with some salt and pepper.
• Add the brussels sprouts.
• Add a cup and a half to two cups of water.
• Season again if necessary.
• Add oregano, not too much. (Like 3 or 4 dashes).
• Reduce heat to medium or medium low, cover halfway, and simmer for 40 minutes or until sprouts are tender and sauce has thickened.
• If there is too much liquid after the sprouts have cooked, remove the lid, and increase the heat until sauce thickens.
• Serve with feta.
• You may also add 3 or 4 cubed Idaho potatoes into the stew at the point in the recipe where you add in the brussel sprouts. This makes for a thicker and tastier sauce. If you do this, just add more water and salt since potatoes tend to absorb a lot of liquid.

PORK TENDERLOIN à LA NORMANDE

Steps:

• Preheat oven to 350 degrees.
• Heat butter in an oven-proof skillet over medium heat.
• Rub pepper on pork. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
• Heat oil in same skillet.Stir in onions and garlic;cook 2 to 3 minutes.Stir in apple,Old Bay seasoning and onion soup base; cook until golden brown. Stir in flour; cook about 30 seconds.Add salt and pepper.
• Stir chicken broth into skillet, and bring to a boil; add salt.Transfer to a casserole; cover.
• Bake in preheated oven about 1 1/2 hour or until tender, .
• Remove tenderloin to a cutting board, and cut into diagonal 1 1/2-inch slices. Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth.
• Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.
• Lovely with orzo, rice or roasted potatoes.