Timbale De Chou Fleur Cauliflower Mold Recipes

TIMBALE DE CHOU-FLEUR (CAULIFLOWER MOLD)

Steps:

• Preheat oven to 325 degrees. Oil a 6-cup souffle mold. Roll 1/4 cups bread crumbs in it to coat the inner surface, knocking out excess crumbs.
• Cook the onions slowly in the 1 tbsp butter for about 10 minutes in a covered saucepan, not allowing them to color.
• Scrape the onions in to a 3 qt mixing bowl. Stir in the seasonings, cheese, and the 2/3 cups bread crumbs.
• Beat in the eggs.
• In a small saucepan, bring the cup of milk to a boil with the 4 tbsp butter.
• In a thin stream of droplets, beat in the hot milk and butter.
• Fold the cauliflower into the custard mixture.
• Turn the custard into the prepared mold and set mold in a pan of boiling water. Place in lower third of preheated oven and bake for 35-40 minutes, regulating heat so water remains just below the simmer.
• Custard is done when a knife plunged through the center comes out clean.
• Remove mold from water and allow to settle for 5 minutes.
• Run a knife around the edge of the custard and reverse on a warm serving platter. Surround with choice of sauces (Sauce au Cari) and serve.

CAULIFLOWER AND POTATO PUREE (PUREE DE CHOU-FLEUR)

Steps:

• Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
• Drain the vegetables and puree them together in a food processor. The puree should be moist enough, but if it isn't, add some milk.
• Stir in the butter and season with the salt and pepper. Blend well. (The puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out. Reheat in a water bath (bain-marie) or microwave oven.).
• NOTE: When boiling vegetables for a puree, I find that very little additional liquid is necessary for the puree. I steamed my vegetables until soft.
• VARIATIONS:.
• In step 1, when you cook the cauliflower, add one or all of the following: 1 onion, diced; 2 garlic cloves, or 2 carrots, thickly sliced.
• PUREE de NAVETS (Turnip Puree): To use turnips in place of cauliflower, boil equal amounts of potatoes and turnips, cut into chunks, until tender, about 15 minutes for turnips and 30 minutes for potatoes. Prepare as above.
• PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.
• At Home With The French Classics.

CHOU-FLEUR PERSILLé (CAULIFLOWER WITH EGG AND PARSLEY)

Steps:

• Cut cauliflower into flowerets and discard core. Heat water in a saucepan and season with salt. Add milk and cauliflower and boil and simmer 10 minutes until tender. Drain.
• Prepare egg and set aside.
• In a skillet heat 1 tablespoon butter and add cauliflower. Toss briefly until cauliflower begins to change color. Remove to a serving dish.
• Heat the remaining 4 tablespoons butter and add sieved egg, salt and pepper to taste. Pour over cauliflower, then garnish with parsley. Serve immediately.

CAULIFLOWER SNOW (CHOU-FLEUR A LA NEIGE)

Steps:

• Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes.
• Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes.
• In another pan, add remaining butter.
• When butter has melted add the flour and make a roux.
• Add milk and stir until thickened, season with salt and pepper.
• Add 1 cup of the grated cheese to the milk mixture.
• Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top.
• Add cheese sauce being sure to coat all the veggies.
• Beat the egg whites until stiff and arrange on top of cauliflower.
• Make four pockets for the egg yolks and drop a yolk into each pocket.
• Sprinkle with remaining cheese and broil until crisp and golden brown.

PAIN DE CHOU FLEUR (CAULIFLOWER LOAF)

Steps:

• Put the cauliflowers into a large saucepan and add just enough water to cover.
• Bring to the boil and cook for 12-15 minutes , or until flowerets are very tender.
• Drain and set aside.
• Preheat the oven to moderate 180C degrees (350F degrees).
• Put the cauliflowers, potatoes, butter, seasoning and cayenne into a bowl and mash together to form a puree.
• You can use a food blender for this.
• One by one, add the eggs, beating well between each addition.
• Stir in 1 cup of grated cheese and spoon the puree into a well greased oven proof mould or bowl of medium size.
• Cover with foil and put the mould into a roasting pan one-third full of boiling water.
• Put the pan into the oven and bake for 1 hour.
• Remove the pan from the oven and remove the mould from the pan.
• Remove the foil.
• Place a serving (heatproof) dish over the top of the mould and invert quickly.
• The mould should slide out easily.
• Sprinkle the remaining cheese over the top and return the mould to the oven for 5 minutes, or until the cheese melts.
• Remove from the oven and serve.

SAUTEED MUSHROOMS (JULIA CHILD)

Steps:

• Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
• Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
• Add the shallots and saute over moderate heat for 2 more minutes. Serve.

CABBAGE AND BACON BAKE (FOUSON DE CHOU)

Steps:

• Sweat the onions in the oil in a large pan for a few minutes, then add the bacon, cook until more fat runs.
• Mix in the cabbage and garlic, season with pepper and perhaps a little salt, (to taste),depending on the saltiness of the bacon.
• Cook for a few minutes until it starts to colour.
• Transfer to a shallow baking dish.
• Beat the eggs with the milk and pour over.
• Sprinkle with crumbs and cook in a 325 degree oven for 1 hour.
• Note: to make a complete light meal, increase the amount of bacon, mix the bread crumbs with enough grated cheese to make a generous layer on top, and cook as above.