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Cauliflower Gratin

Cauliflower Gratin

Photo © Deb Perelman

  • original
  • 1 (3-pound) head cauliflower, cut into large florets
  • Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup fresh bread crumbs
    • This recipe is vegetarian
    • Produce
    • Cauliflower (1 (3-pound) head)
    • Cooking & Baking
    • All-purpose flour (3 tablespoons)
    • Black pepper, freshly ground (1/2 teaspoon)
    • Kosher salt (1)
    • Nutmeg, grated (1/4 teaspoon)
    • Bread & Baked Goods
    • Bread crumbs, fresh (1/2 cup)
    • Dairy
    • Butter, unsalted (4 tablespoons)
    • Gruyere (3/4 cup)
    • Milk, hot (2 cups)
    • Parmesan (1/2 cup)

    Read recipe preparation on smittenkitchen.com

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    Cauliflower With Almonds, Raisins and Capers

    Cauliflower With Almonds, Raisins and Capers

    Photo © Deb Perelman

    • original
    • 1 head cauliflower, trimmed of leaves
    • 1 1/2 tablespoons butter
    • 3 tablespoons fresh soft bread crumbs
    • 1 tablespoon plus 1 teaspoon extra virgin olive oil
    • 3 tablespoons whole almonds
    • 2 tablespoons golden raisins
    • 1 tablespoon white wine vinegar
    • 1 tablespoon capers, rinsed and drained
    • 1 teaspoon finely chopped parsley
    • 1 teaspoon finely chopped tarragon
    • 1 teaspoon finely sliced chives.
      • This recipe is vegetarian
      • This recipe is gluten-free (some ingredients require gluten-free brands)
      • Produce
      • Almonds, whole (3 tablespoons)
      • Cauliflower (1 head)
      • Chives. (1 teaspoon)
      • Golden raisins (2 tablespoons)
      • Parsley (1 teaspoon)
      • Tarragon (1 teaspoon)
      • Condiments
      • Capers (1 tablespoon)
      • White wine vinegar (1 tablespoon)
      • Cooking & Baking
      • Olive oil, extra virgin (1 1/3 tablespoon)
      • Bread & Baked Goods
      • Bread crumbs, fresh soft (3 tablespoons)
      • Dairy
      • Butter (1 1/2 tablespoons)

      Read recipe preparation on smittenkitchen.com

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      Caramel Cake

      Caramel Cake

      Photo © Deb Perelman

      • original
      • 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
      • 1 teaspoon baking powder
      • 3/4 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 stick unsalted butter, softened
      • 1 cup sugar
      • 1 teaspoon pure vanilla extract
      • 2 large eggs, at room temperature 30 minutes
      • 1 cup well-shaken buttermilk
      • 1 cup heavy cream
      • 1/2 cup packed light brown sugar
      • 1 tablespoon light corn syrup
      • 1 teaspoon pure vanilla extract
        • This recipe is vegetarian
        • Cooking & Baking
        • Baking powder (1 teaspoon)
        • Baking soda (3/4 teaspoon)
        • Brown sugar, packed light (1/2 cup)
        • Cake flour (2 1/8 cups)
        • Corn syrup, light (1 tablespoon)
        • Salt (1/2 teaspoon)
        • Sugar (1 cup)
        • Vanilla, pure (2 teaspoon)
        • Dairy
        • Butter, unsalted (1 stick)
        • Buttermilk (1 cup)
        • Heavy cream (1 cup)
        • Refrigerated
        • Eggs, large (2)

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        Carrot Salad With Harissa, Feta and Mint

        Carrot Salad With Harissa, Feta and Mint

        Photo © Deb Perelman

        • original
        • 3/4 pound carrots, peeled, trimmed and coarsely grated
        • 4 tablespoons olive oil
        • 1 crushed clove of garlic
        • 1/2 teaspoon caraway seeds or about half as much, ground
        • 3/4 teaspoon cumin seeds or about half as much, ground
        • 1/2 teaspoon paprika
        • 3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
        • 1/2 teaspoon sugar
        • 3 tablespoons lemon juice
        • 2 tablespoons flat leaf parsley, finely chopped
        • 2 tablespoons fresh mint, finely chopped
        • 100 grams feta, crumbled or chopped into bits
          • Produce
          • Carrots (3/4 pound)
          • Flat leaf parsley (2 tablespoons)
          • Garlic (1 crushed clove)
          • Mint, fresh (2 tablespoons)
          • Condiments
          • Harissa (3/4 teaspoon)
          • Cooking & Baking
          • Olive oil (4 tablespoons)
          • Paprika (1/2 teaspoon)
          • Sugar (1/2 teaspoon)
          • Drinks
          • Lemon juice (3 tablespoons)
          • Dairy
          • Feta (100 grams)
          • Other
          • 1/2 teaspoon caraway seeds or about half as much, ground
          • 3/4 teaspoon cumin seeds or about half as much, ground

          Read recipe preparation on smittenkitchen.com

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          Caramel Walnut Upside Down Banana Cake

          Caramel Walnut Upside Down Banana Cake

          Photo © Deb Perelman

          • original
          • Nonstick vegetable oil spray
          • 1/2 cup (1 stick) unsalted butter
          • 1 cup (packed) golden brown sugar
          • 3 tablespoons dark corn syrup
          • 3/4 cup walnut halves or pieces
          • 1 3/4 cups cake flour
          • 1 teaspoon baking powder
          • 3/4 teaspoon baking soda
          • 1/2 teaspoon salt
          • 1/2 cup (1 stick) unsalted butter, room temperature
          • 1/2 cup sugar
          • 1/2 cup (packed) golden brown sugar
          • 2 large eggs
          • 1 cup mashed very ripe bananas (2 to 3 large)
          • 3 tablespoons sour cream
          • 1 tablespoon dark rum
          • 1 teaspoon vanilla extract
          • Whipped cream or vanilla ice cream
            • Produce
            • Bananas, very ripe (1 cup)
            • Cooking & Baking
            • Baking powder (1 teaspoon)
            • Baking soda (3/4 teaspoon)
            • Cake flour (1 3/4 cups)
            • Corn syrup, dark (3 tablespoons)
            • Golden brown sugar, packed (1 1/2 cup)
            • Salt (1/2 teaspoon)
            • Sugar (1/2 cup)
            • Vanilla extract (1 teaspoon)
            • Vegetable oil spray, Nonstick (1)
            • Dairy
            • Butter, unsalted (1 cup)
            • Sour cream (3 tablespoons)
            • Refrigerated
            • Eggs, large (2)
            • Desserts
            • Whipped cream or vanilla ice cream (1)
            • Beer, Wine & Liquor
            • Rum, dark (1 tablespoon)
            • Other
            • 3/4 cup walnut halves or pieces

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            Candied, Fruity and Drunk

            Candied, Fruity and Drunk

            Photo © Deb Perelman

            • original
            • 3/4 cup granulated sugar
            • 1 cup water
            • Several julienned strips of orange peel, or thick pieces of zest
            • A few squeezes of orange juice
            • 1 15-ounce can jellied cranberry sauce
            • 1 15-ounce can whole-berry cranberry sauce
            • 1 bag frozen mixed berries, not defrosted
            • 1 handful chopped walnuts
              • This recipe is vegan (some ingredients require vegan-safe brands)
              • This recipe is gluten-free
              • Produce
              • Berries, frozen mixed (1 bag)
              • Orange peel (3 julienned strips)
              • Walnuts (1 handful)
              • Condiments
              • Berry cranberry sauce, whole (1 15-ounce can)
              • Jellied cranberry sauce (1 15-ounce can)
              • Cooking & Baking
              • Granulated sugar (3/4 cup)
              • Drinks
              • Orange juice (3 squeezes)
              • Water (1 cup)

              Read recipe preparation on smittenkitchen.com

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              Cabbage and Mushroom Galette

              Cabbage and Mushroom Galette

              Photo © Deb Perelman

              • original
              • 1 1/4 cups all-purpose flour
              • 1/4 teaspoon salt
              • 8 tablespoons (1 stick) unsalted butter, cut into
              • 1/4 cup sour cream
              • 2 teaspoons fresh lemon juice
              • 1/4 cup ice water
              • 2 tablespoons butter
              • 1 large onion, finely diced
              • 4 ounces fresh shiitake mushrooms, stems discarded, caps thinly diced
              • 1 teaspoon chopped thyme or 1/2 teaspoon dried
              • 1 teaspoon chopped tarragon or 1/2 teaspoon dried
              • 1 tablespoon chopped dill or 1 teaspoon dried
              • salt and freshly milled pepper
              • 1/4 cup chopped parsley
              • 1 hard-cooked egg, chopped
              • 1/4 cup sour cream or yogurt
              • 1 teaspoon tarragon vinegar
              • 2 tablespoons melted butter
              • 1/4 cup prepared horseradish
              • 1 cup yogurt or sour cream
                • Produce
                • Onion, large (1)
                • Parsley (1/4 cup)
                • Shiitake mushrooms, fresh (4 ounces)
                • Condiments
                • Horseradish, prepared (1/4 cup)
                • Tarragon vinegar (1 teaspoon)
                • Cooking & Baking
                • All-purpose flour (1 1/4 cups)
                • Salt (1/4 teaspoon)
                • Salt and freshly milled pepper (1)
                • Drinks
                • Ice water (1/4 cup)
                • Lemon juice, fresh (2 teaspoons)
                • Dairy
                • Butter, unsalted (8 tablespoons)
                • Butter (4 tablespoons)
                • Sour cream (1/4 cup)
                • Sour cream or yogurt (1/4 cup)
                • Yogurt or sour cream (1 cup)
                • Refrigerated
                • Egg, hard cooked (1)
                • Other
                • 1 tablespoon chopped dill or 1 teaspoon dried
                • 1 teaspoon chopped tarragon or 1/2 teaspoon dried
                • 1 teaspoon chopped thyme or 1/2 teaspoon dried

                Read recipe preparation on smittenkitchen.com

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                Caramelized Onion and Goat Cheese Cornbread

                Caramelized Onion and Goat Cheese Cornbread

                Photo © Deb Perelman

                • original
                • 1 cup (6 ounces) coarse cornmeal
                • 2 cups (16 ounces) buttermilk
                • 1 to 2 tablespoons oil, butter or a combination thereof
                • 1 cup onion, 3/4-inch dice
                • 1 3/4 cups (8 ounces) unbleached, all-purpose flour
                • 1 1/2 tablespoons (.75 ounce) baking powder
                • 1/4 teaspoon (.05 ounce) baking soda
                • 1 teaspoon (.25 ounce) salt
                • 6 ounce log of goat cheese, at room temperature for a good while, so it’s very soft
                • 2 tablespoons (1.5 ounces) honey
                • 1/4 cup (2 ounces) granulated sugar
                • 3 large (5 ounces) eggs, at room temperature
                • 2 tablespoons (1 ounce) unsalted butter, mleted
                • 2 1/2 cups (16 ounces) fresh or frozen corn kernels
                • 2 tablespoons (1 ounce) bacon fat, vegetable oil or butter
                  • Produce
                  • Corn, fresh or frozen kernels (2 1/2 cups)
                  • Onion (1 cup)
                  • Meat
                  • Bacon fat (2 tablespoons)
                  • Cooking & Baking
                  • All-purpose flour, unbleached (1 3/4 cups)
                  • Baking powder (1 1/2 tablespoons)
                  • Baking soda (1/4 teaspoon)
                  • Cornmeal, coarse (1 cup)
                  • Granulated sugar (1/4 cup)
                  • Honey (2 tablespoons)
                  • Oil (1 tablespoons)
                  • Salt (1 teaspoon)
                  • Dairy
                  • Butter, unsalted (2 tablespoons)
                  • Buttermilk (2 cups)
                  • Log of goat cheese (6 ounce)
                  • Refrigerated
                  • (5 ounces) eggs, large (3)

                  Read recipe preparation on smittenkitchen.com

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                  Butterscotch Ice Cream

                  Butterscotch Ice Cream

                  Photo © Deb Perelman

                  • original
                  • 1 cup firmly packed brown sugar
                  • 2 tablespoons butter
                  • 1 tablespoon vanilla
                  • 2 teaspoons bourbon (optional)
                  • 1 1/2 cups whipping cream
                  • 2 cups half-and-half (light cream)
                  • 6 large egg yolks
                    • Cooking & Baking
                    • Brown sugar, firmly packed (1 cup)
                    • Vanilla (1 tablespoon)
                    • Dairy
                    • Butter (2 tablespoons)
                    • Half-and-half (2 cups)
                    • Whipping cream (1 1/2 cups)
                    • Refrigerated
                    • Egg yolks, large (6)
                    • Beer, Wine & Liquor
                    • Bourbon (2 teaspoons)

                    Read recipe preparation on smittenkitchen.com

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                    Brownie Mosaic Cheesecake

                    Brownie Mosaic Cheesecake

                    Photo © Deb Perelman

                    • original
                    • 4 ounces unsweetened chocolate (Baker’s chocolate, optional of course)
                    • 3/4 cup (1 1/2 sticks) butter
                    • 1 3/4cups sugar
                    • 3 eggs
                    • 1 teaspoon vanilla
                    • 1/2 teaspoon salt
                    • 1 cup flour
                      • This recipe is vegetarian
                      • Cooking & Baking
                      • Chocolate, unsweetened (4 ounces)
                      • Flour (1 cup)
                      • Salt (1/2 teaspoon)
                      • Sugar (1 3/4 cups)
                      • Vanilla (1 teaspoon)
                      • Dairy
                      • Butter (3/4 cup)
                      • Refrigerated
                      • Eggs (3)

                      Read recipe preparation on smittenkitchen.com