This was a perfect steak. Of course we purchased it at McCall's Meat and Fish. We served it with a delicious Baked Potato Recipe: Twice-Baked Potatoes with Cauliflower and Cheese. I like baked potatoes and certainly love cauliflower, so this was a no-brainer to make. It is really good! Give it a try.
Twice-Baked
Potatoes with Cauliflower and Cheese
New
York Times
This
is a recipe that nods at a lesson taught by the British writer Nigel Slater,
which is to poach the cauliflower in bay-leaf scented milk while the potatoes
bake. The soft florets are then mashed in with the potato flesh and a healthy
splash of the cooked milk. Add butter. Top with cheese.
Ingredients
4 large baking potatoes, like russets
1 teaspoon olive oil
Kosher
salt
1 small head of cauliflower, cut into
florets
3 cups milk
2 bay leaves
4 tablespoons unsalted butter
1 cup grated Parmesan cheese.
Preparation
Preheat
oven to 450.
1.
Scrub
potatoes under running water; dry them, and rub the skin of each with the oil
and a little salt. Pierce the skin of each in three or four places with the
tines of a fork.
2.
Place
the potatoes in the oven, and roast for 45 minutes to an hour, depending on the
size of the potatoes, until they offer no resistance when a knife is inserted
in their centers.
3.
While
the potatoes are baking, put the cauliflower into a saucepan set over
medium-high heat, and add the milk and bay leaves. Heat until almost boiling,
then reduce flame to low, and simmer until tender, approximately 20 minutes.
4.
When
the potatoes are done, remove them from the oven, slice them open down the
middle and use a spoon to scrape out their flesh into a bowl. Add the butter,
the cauliflower and a healthy splash of the milk, and mash to combine. Spoon
the mixture back into the empty jackets, place on a baking sheet and shower
with cheese. Return to the oven for approximately 15 minutes, until the cheese
is melted and golden.
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