The Hot and Hot Fish Club Cookbook: A Celebration of Food, Family and Traditions by Chris and Idie Hastings, includes recipes like Oyster Shooters; Dove Breasts Wrapped in Benton's Bacon; and Heirloom Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream.
Yield: 8 servings
Look for heads of cauliflower in an array of colors—gold, purple, white, and green. While similar in flavor and texture, the vivid colors add visual interest to a traditionally pale gratin.
Preheat the oven to 400 degrees F.
Combine the cauliflower, chestnuts, and heavy cream in a medium stockpot or Dutch oven.
Bring to a boil, reduce the heat to medium low, and simmer for 10 to 12 minutes or until the cauliflower is tender. Using a slotted spoon, remove the cauliflower and chestnuts from the cream and set aside to cool.
Add the Parmesan and thyme to the cream and return to a boil; reduce the heat to medium low, and simmer until the cream mixture is reduced by half and slightly thickened, about 20 minutes.
Return the cauliflower to the cream mixture and season with the salt and pepper. Drizzle the truffle oil, if using, into the cauliflower and cream mixture and stir to combine. Spoon the cauliflower mixture evenly into eight 8-ounce ramekins. Top each portion with 3 tablespoons of the herbed breadcrumbs.
Place the ramekins in the oven and bake for 4 to 5 minutes or until the topping is golden and the sides are bubbling. Serve warm.
Yield: about 6-1/2 cups
Place the bread in the bowl of a food processor and pulse until a uniform crumb consistency is achieved. Transfer the crumbs to a large mixing bowl. Add the next 7 ingredients (thyme through pepper) and mix well. Drizzle the melted butter over the crumbs and toss to evenly coat. The herb breadcrumbs can be used immediately or stored in an airtight container in the refrigerator for up to one week.
This page created January 2010
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