Camembert-Dijon Cauliflower Gratin

I love Cauliflower.  Like its cousin Broccoli, this is a taste I acquired in adulthood - but I have been so converted it has easily become one of my favorite vegetables.  It is inexpensive and filling - I love it roasted, tossed in stir-fry - and definitely with lots of  cheese.  In fact,  I think Cauliflower shines the brightest with cheese (what doesn't??) - and I am convinced there is not a picky eater in the world who wouldn't like it. 

If you pair it with the right cheese, cauliflower is sublime.  I think the flavors of Camembert and Mustard make the perfect compliment to the nutty flavor of this cruciferous gem.  And creamy and cheesy gratins are the quintessential indulgent Holiday side dish.  There is rarely another time during the year when I feel I can justify eating them - even if they are one of my favorite comfort foods.

I served this last year for both Thanksgiving and Christmas - along side both roasted Turkey and Prime Rib.  It was devoured and praised at both tables, the recipe begged for and the bottom of the dish scraped clean.  That is to say - this is really really good.   I find myself craving it all year long.  The flavors are just a magical combination - and when the breadcrumbs get all mixed into the thick sauce it also makes an intensely pleasing combination of textures.  Take the extra few minutes to make your own breadcrumbs and it really adds that extra something. 


Camembert-Dijon Cauliflower Gratin
1 large head Cauliflower, cut into small to medium sized florets
57g (about 1/4 cup) butter
1/4 cup (25g) flour
2 cups milk, heated (1 percent to whole is good, but I would not use skim)
3 large heaping Tablespoons Whole Grain dijon-style mustard
140g (1 round) of Camembert cheese with the rind removed (just slice it off)
1/4 cup grated Gran Padano cheese (Parmesan would work too)
1 Tsp Sea Salt


Breadcrumbs:
4-8 slices Whole Grain bread (depends on your size bread!), with the crusts removed
a few Tablespoons Extra Virgin Olive Oil
1/2 tsp dried Thyme
1/2 tsp dried Oregano

Preheat the oven to 400 F / 200 C

Make the breadcrumbs first - pulse the bread in a food processor a few times until the size of small to medium bread crumbs.   Then, in a bowl toss with olive oil and herbs.  Spread evenly on a baking sheet and toast in oven just until dry, tossing once during cooking if needed - about 2 to 5 minutes.  Remove from oven and cool.  You can make these a day or two ahead and keep stored in a plastic bag. 


Steam or boil in salt water the cauliflower florets until just beginning to soften. Drain and arrange in a small casserole dish (like a 2 quart Pyrex).

 Make the sauce. In a small saucepan melt the butter over medium heat. As soon as its melted, add in the flour, whisking constantly.

Whisk in the hot milk and bring to a simmer, stirring constantly (it will start to thicken). Add the mustard and salt and whisk to combine.

Add the Camembert a few pieces at time,  whisking until each is melted before adding more. Add the Parmesan and whisk until melted and smooth.

Remove from heat and pour immediately over the cauliflower.  Top with your breadcrumbs and cook, uncovered, for 20 to 30 minutes.  The sauce should be bubbling up the sides and the breadcrumbs a delicious golden brown. 

Rosemary Grilled Chicken with Creamy Mustard Sauce

I love summertime cooking.  I hardly even have to use my kitchen - we cook just about every meal we can on the grill and enjoy it outside in the fresh air and sunshine (easy to do here since it stays light until nearly 11).   I find it so much easier to think of something to eat in the summer when we haven't planned ahead - just grab a little something for the grill, throw together a salad and you have a wonderful meal.  I have so many things like this I make - they are unplanned and certainly not intended for my blog - but I end up liking them so much I snap a couple photos and figure I just have to share it with you anyway. 

Its easy to get stuck in a rut when you grill almost every day.   Its easy just to do the same thing over and over - so I always welcome new fresh ways to marinate or serve what would otherwise be a mundane chicken breast.  For my birthday my mom sent me Cooking Light's Fresh Food Fast cookbook.  It has great photos for every single recipe and almost every recipe has another with it for serving suggestions for a meal.  Its one of those books you could pull out right when you need to make dinner and probably find something that fits the bill.  The problem comes with some of the suggestions they give for saving time in the ingredients - like buying pre-cut vegetables (why? it doesn't take long to dice an onion!) and pre-made seasonings and salad dressings, or processed and pre-seasoned minute rice.  These suggestions often can make the recipe cost three or four times as much - not to mention be less healthy (and I really don't think they save that much time).  Since a lot of the ingredients it suggests are processed items from the US its a moot point for me anyway - they simply don't have them here.  

 
This simple little idea for grilled chicken has become one of our new favorites from the book however, and with just a little adaption has become one of our very favorite meals.  Since I have rosemary growing in my garden the recipe ends up being really cheap, and despite the small amount needed for the marinade it is full of flavor.  Grilled boneless and skinless chicken breasts can often be dry and rubbery - but this certainly does not need to be the case.  Start by placing the breast over the hottest coals, searing both sides for 2 or 3 minutes - then move them to the outer parts of the grill where its not as hot and cover and cook it the rest of the way nice and slow.  You should end up with a perfectly juicy, tender and smoky piece of chicken.  We have one of our many favorite quick salads on the side (look for some of those recipes soon) and it is the perfect little meal to enjoy on a summer evening. 

(PS - I use this mustard sauce all the time on all kinds of stuff.  Its sooo basic but adds so much flavor.)


Rosemary Grilled Chicken with Creamy Mustard Sauce
adapted from Cooking Light's Fresh Food Fast

2 boneless, skinless chicken breast halves
1 Tbs plus 1 tsp whole-grain dijon mustard, divided (I always use the brand Maille, its fantastic and can be bought practically worldwide)
1 Tbs Olive Oil
1 Tbs chopped fresh Rosemary
1/4 tsp salt
fresh ground black pepper
3 Tbs Mayonnaise
1 Tbs water

Trim, clean and pat dry your chicken breasts.   Whisk together  the 1 tsp mustard, Tbs Olive oil, chopped rosemary, and salt and pepper.  Pour over chicken breasts taking care to coat them completely.  Cover and refrigerate for at least 4 hours or up to 24.   Remove chicken from the fridge an hour before you are ready to cook it and let it come to room temperature (it cooks much more evenly this way).

Prepare the grill.  Place chicken on center (hottest part) of grill and sear on both sides for 2 minutes or so - then place on outer (low heat) part of grill.  Cover and let cook and smoke slowly (turning occasionally) until its about 1 minute away from being done.   Remove from grill and let rest for 5 to 10 minutes (perfect amount of time to make the very simple sauce). 

Combine 1 Tbs mustard, the mayonnaise and the water in a small bowl.   Serve over chicken breasts (hint: when this sauce mixes with the juices from the chicken it becomes quite delicious).  

TIP: make sure your grill is very clean and very hot before placing the chicken on it and its much less likely to stick and then pull all the yummy outside bits off when you turn it.