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1. Citrus Terrine with Orange Coulis (La Tendne d'Agrumes et son Coulis d'Orange)

2. Cauliflower au Gratin

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Book Description

Authentic recipes from Parisian bistros are perfect for simple, celebratory meals with family and friends. Classic dishes like French Onion Soup, Coq au Vin, and Tarte Tatin capture the tastes of easy, old-fashioned French cooking. A description of each bistros style and neighborhood guides to nearby sights and amusements lead readers on a gourmet tour of Paris.

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Bistro (Menus and Music)

Authors: Sharon O'Connor

Date: May 1999

ISBN: 1883914280

Publisher: Menus & Music Productions

Paperback

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Cauliflower has never tasted so good.

Servings: 4

• 1/2 lemon

• 1 large cauliflower

• 2 tablespoons butter

• 1 tablespoon minced shallot

• 1 tablespoon minced garlic

• 1 cup (8 fl oz/250 ml) vegetable stock or canned low-salt vegetable broth

• 1 cup (8 fl oz/250 ml) heavy cream

• 1 to 2 tablespoons horseradish or to taste

• Salt and freshly ground black pepper to taste

• 1/2 cup (2 oz/60 g) shredded Gruyere cheese

1. Preheat the oven to 425°F (220°C). Squeeze the lemon into a medium bowl of water. Cut the cauliflower into small florets. Chop and reserve the stems. Soak the florets in the lemon water for 2 minutes. Blanch the florets in salted boiling water for 5 minutes, or until crisp-tender; drain and set aside.

2. In a medium saute pan or skillet, melt the butter over low heat and saute the reserved cauliflower stems, shallot, and garlic until soft; do not brown. Pour in the stock or broth, raise heat to high, and cook until the liquid entirely evaporates. Transfer to a blender or food processor, add the cream, and puree. Stir in the horseradish, salt, and pepper.

3. Toss the cauliflower florets with the cream mixture in an ovenproof terrine or casserole. Top with the shredded cheese and bake in the preheated oven for 20 minutes, or until golden brown. Serve immediately.

More From This Book:

1. Citrus Terrine with Orange Coulis (La Tendne d'Agrumes et son Coulis d'Orange)

2. Cauliflower au Gratin

3. Chicken with Chive Cream Sauce (Jambonette de Volaille et sa Creme Ciboulette)

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