All White Dinner

Wine:
Crocker Starr 2006 Sauvignon Blanc
Macon Verze Grand Vin de Bourgogne 2006


Bea was able to join us for dinner!

It is time for my Colonoscopy. Yuk. So, in preparation I am on a white diet this week. We made an absolutely delicious Cauliflower Soup form the Chez Panisse Vegetables Cookbook. I really liked it!

For the main course we had one of my all time favorite dishes Macaroni and Cheese. However this is not like any Macaroni and Cheese from Paris Bistro Cooking by Linda Dannenberg. It is very special and very rich! It has been cold in Los Angeles and this was a perfect winter dinner.

For desert we had ice cream.


French Cream of Cauliflower Soup
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1 large Cauliflower (2 – 3 pounds)
1 onion
2 tablespoons unsalted butter
4 tablespoons crème fraiche
Salt
Nutmeg
Chervil
1 tablespoon butte

Cut off the stems of the Cauliflower and any green leaves. Break up the flowerets. Wash them in cold water. Reserve a handful of flowerets to garnish the soup.

Peel and slice the onion thin. In a soup pot, stew the onion slices and flowerets in the butter with a little water for 20 – 25 minutes, stirring occasionally, without letting them brown. Add water to cover and cook for 25 minutes covered, over medium heat. Meanwhile, parboil the reserved flowerets in boiling salted water for 8 minutes or so, keeping them crunchy.

Puree the soup in a blender and reheat gently to just under boiling. Add the the crème fraiche and season with salt and nutmeg to taste. Add 1 tablespoon butter.
Serve the soup very hot, garnish with the whole flowerets and a few sprigs of chervil.

Serves 4


This is the BEST Mac and cheese recipe we have ever had! We make it several times per year.

Gratin de Macaroni a l’Ancienne
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(Old-fashioned Baked Macaroni)


12 oz Elbow Macaroni
7 oz Prosciutto cut in Strips
3 oz blanched bacon
1 ¼ Cups Crème Fraiche
Salt and Fresh ground black pepper
6 tablespoons Grated Parmesan Cheese
1 ½ cup Grated Gruyere Cheese

Preheat the oven to 425

Cook the macaroni in salted boiling water until still quite firm.
Drain. Mix the macaroni with the prosciutto, bacon, crème fraiche, and milk and adjust the seasoning. Add about ½ cup of the grated Gruyere.

Spread in a buttered shallow ovenproof glass or earthenware casserole.
Sprinkle the remaining cheeses on top.

Bake for 25 minutes, until the cheese is browned on tap and liquid is completely absorbed. Let sit 5 minutes before serving.