Cauliflower Risotto

Cauliflower Risotto

8 + Servings

Cauliflower Risotto

Ingredients

  • ¼ cup unsalted butter
  • ¼ cup flour
  • 2 tablespoons finely chopped shallot
  • 1.5 cups milk
  • ½ cup grated blue cheese
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 2 cups of granular cauliflower (3 cups raw cauliflower)*
  • 1 cup peas
  • 1 cup chopped mushrooms
  • 1 heaping teaspoon cornstarch
  • 3/4 cup cold water
  • ½ cup cooked shrimp chopped

Instructions

  1. Chop cauliflower in a food processor fitted with a metal blade using the pulse feature (Your goal is to get cauliflower in rise size particles*)
  2. Melt butter in a sauce pan with a heavy bottom
  3. Sauté shallots for 4 minutes on medium heat
  4. Whisk in flour to create a rue
  5. Add milk1/2 cup at a time whisking vigorously to develop a sauce base
  6. Whisk in blue cheese salt and pepper
  7. Pre cook the cauliflower, peas and mushrooms in a covered microwaveable dish with ¼ cup water for 2 minutes on high
  8. Add cauliflower, peas and mushrooms to the sauce base. Stir to incorporate.
  9. Make a cornstarch slurry by mixing the cornstarch in with ½ cup of cold water. Bring “risotto” to a rolling boil and add the cornstarch slurry. Stirring constantly to get the desired texture.
  10. Stir in cooked shrimp, salt and pepper
  11. Serve
Recipe Management Powered by Zip Recipes Plugin
http://impromptufridaynights.com/cauliflower-risotto/

Day Ahead Glazed Carrots

Pop Pop’s Dressing

Pop Pop’s Dressing

Pop Pop’s Dressing

Ingredients

  • 6 cups of crusty baguette cut into one inch cubes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 apple diced into ½ inch cubes
  • ½ stick (1/4 cup) butter
  • ½ cup raisins
  • ½ cup of pine nuts
  • 1 lb. sweet Italian sausage
  • 2 eggs
  • 2 cups chicken stock
  • 1 tablespoon poultry seasoning
  • Salt and pepper to taste

Instructions

  1. In a large sauté pan melt butter and sauté carrots, celery and onion for 10 minutes on medium high heat. Set aside about
  2. In the same pan break up the sausage into smaller pieces and brown (About 10 minutes)
  3. In a large mixing bowl scramble the eggs and then whisk in the chicken stock
  4. Add the bread cubes, sausage, celery, onion, raisins, apple, pine nuts, poultry seasoning, salt and pepper. Fold all the ingredients together
  5. Place the mixture in a 9 by 13 inch Pyrex baking dish and then cover with aluminum fowl and bake in a preheated 375 degree oven for 40 minutes

Note: My father wasn’t much of a cook, but he always made the thanksgiving dressing. This is basically his recipe with the understanding that he never wrote it down and never made it the same way twice

Recipe Management Powered by Zip Recipes Plugin
http://impromptufridaynights.com/pop-pops-dressing/