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Old 01-07-2010, 12:37 PM   #121
 
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Hey, give me a dirty turnip any day. : )

The tart looks luscious.
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Old 01-07-2010, 12:57 PM   #122
 
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Mmm...turnips! I'd gladly wash a turnip if it were cheaper!
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Old 01-07-2010, 09:45 PM   #123
 
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Saria, Im making your cauliflower au gratin recipe! I'll let you know how it goes.
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Old 01-07-2010, 11:33 PM   #124
 
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Quote:
Originally Posted by Stephanie198907 View Post
Saria, Im making your cauliflower au gratin recipe! I'll let you know how it goes.
I made it for New Year's Eve and it was amazing!
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Old 01-08-2010, 04:17 PM   #125
 
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Quote:
Originally Posted by nynaeve77 View Post
Quote:
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Saria, Im making your cauliflower au gratin recipe! I'll let you know how it goes.
I made it for New Year's Eve and it was amazing!
Do you have any pics of yours? Ever since the cauliflower thread in the non-hair forum I have been craving cauliflower! The first batch Im making is going to be vegan so the flavors are going to be completely different but the next time I make it Im sticking to Saria's recipe so the rest of my family can enjoy it.
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Old 01-08-2010, 04:32 PM   #126
 
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I didn't take any pics. However, my niece, who hates cauliflower, said, "I liked it a little," which is high praise from a super-picky child...lol
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Old 01-12-2010, 09:36 PM   #127
 
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Sweet potato (yellow-fleshed Japanese variety, not red or orange ones) flans with warm molasses and sesame seed tuiles (please ignore how scratched the plate is --- the few plates I have now are black). And yeah, the lighting in my current apartment is a pain in the ass! It is a Deborah Madison dish that I had been wanting to make for a while. Really good and the tuiles are especially addictive!

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Old 01-14-2010, 01:45 PM   #128
 
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Default At least it looked good....

So I made the cauliflower au gratin today and I pretty much stuck to the recipe, not. The only difference in my dish were substituting w/ vegan ingredients. The hard part came when I had to find a replacement for the heavy cream, which I didn't. Apparently equal parts of extra firm silken tofu and soymilk make a pretty good replacement for the heavy cream. Well, while trying to blend the two together the blade refused to work properly, so being the genius that I am I decided to lift the blender to see if the blade was stuck(), yeah, big mistake. The heavy cream went everywhere and my dog took her sweet ass time licking the mess up. After she realized it was tofu and not meat she walked away and left me to mop the floor and clean the counters. Anyhoo, the only ingredient I had on hand that could have substituted the heavy cream was veganaise (i know) and vegan sandwhich spread. I had a little of both so I mixed them both w/ water and butter and poured my concoction into the pan, the rest is a blur. I did the parsely, fresh bread crumbs, sprinkled the cheese and everything after that was out of my control.......sort of.

There is definitely more to the story but Im tired and Im hungry. I had to toss the rest of the cauliflower dish because it was just too sweet (veganaise + sandwhich spread). I think I'll finish my popcorn and then maybe take a nap. Thanks for the recipe Saria, and Nynaeve77, Im glad yours turned out better. Good night.

I'll try and post pics later.
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Old 01-15-2010, 01:08 AM   #129
 
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I'm sorry you had such a rough time, Steph.
I will say that maybe just soy milk would have worked, assuming it can be simmered without curdling (I haven't ever reduced soy milk to know).
However, if you want to try a gratin, what I would suggest is making one with stock. People wrongly think gratins equal cream or milk, but this is not the case. A gratin is defined by the dish it is baked in and more importantly by the browning of the top. In the summer at that same place we did s potato and summer squash gratin which was just layers of potatoes, squash, herbs, and pecorino. The squash had enough liquid on its own. A tomato gratin can be as simple as tomatoes, herbs, and breadcrumbs. Or a potato mushroom gratin done
with mushroom stock. So, it's not dairy that makes a gratin.
With this one, you could have gotten away with veg stock or water since you purée the mixture anyway and it will still be creamy.
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Old 01-25-2010, 07:44 PM   #130
 
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Made this the other day and loved it.


It's a Meyer lemon upside-down cake. It's got such a great balance of tart, sweet and bitter. My roommate has very little appreciation for bitter though, and said he "liked it without the lemon." Sigh.
Strangely enough, he liked Shaker lemon pie, which is essentially the same thing in a more custardy pie form.

And then there was this triple apple bundt cake. I am still swimming in homemade apple butter, hence making this cake which has grated apples and an apple cider glaze poured over as well. Raisins and pecans are the little goodies you can see.
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Old 01-25-2010, 08:32 PM   #131
 
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If your roommate doesn't want lemon cake, I will gladly share it with you. I love lemony desserts!
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Old 02-11-2010, 11:18 AM   #132
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Why the heck is a red pepper twice the cost of a green pepper? oy!
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Old 02-11-2010, 11:55 AM   #133
 
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Peppers in general are expensive now because they are out of season. Red and orange peppers are often coming all the way from Holland, greenhouse grown. Heck, even when peppers are in season, grocery stores sell you peppers from Holland. Sigh.
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Old 02-11-2010, 12:18 PM   #134
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