Posts Tagged by Fall
Daring Cooks: Mushroom and Roquefort Wellington
| December 15, 2009 | Filled under Daring Kitchen, Fall, Lent, Vegetarian or Vegan, Weekend Meals, Winter |
Daring cooks make me do it. I know that it was only yesterday that I was complaining about eating to many fried, cheesy, en croute type dishes. But somehow, I totally forgot about this month’s Daring Cooks! They made me do it! I don’t know what happened, but for some reason I had the reveal date marked on my calendar as today, so I’m a day late. But I started making this wellington over the weekend and was planning to have it last night for dinner anyway so, for the most part it, worked out ok.
The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternate recipes for Beef Wellington or Vegetable en Croute) from Good FoodOnline. When I first read what the challenge was going to be, I was really excited. I was all set to make Lamb Wellington – something I’ve been dying to make ever since they kept making it that one season on Hell’s Kitchen. But when the time came, I just wasn’t feeling it. You see… in addition to being sick of fried, greasy foods we’re also sick of meat. I know! Crazy right? We’ve actually eaten very little meat in the past few months and we’re not really missing it. Once a week or so seems like the perfect amount. So I thought of what else I could fill these with, and finally settles on mushrooms and blue cheese. Which was AWESOME. The flavors were simple, but so so so good. [....]
Cauliflower and Chard Gratin
| December 8, 2009 | Filled under Beef, Lamb, and Pork, Fall, Light, Quick Weeknight Meals, Sides, Winter |
Well, well, what do we have here? That’s right – a meal centered around vegetables! I feel like its been a while, but its just so hard for me to get inspired by veggies this time of year. This dish makes the best of what’s in season with cauliflower and chard. Yes, cauliflower. I know what you’re thinking, but trust me – that cauliflower is getting mixed with cheese and cream sauce. Because cheese and cream sauce can make just about anything taste good.
I’ll admit, I was a littler nervous about how this was going to come out: I figured it would either be totally gross or totally awesome. It was way better than I ever imagined it could be! We both loved it, and I happily gobbled it down while already looking forward to the leftovers. The cauliflower was tender without being mushy, and the chard was slightly bitter in a way that cut through the creamy sauce very nicely (it reminded me of the Brussels sprouts in this dish). If you must, think of this as a grown-up version of macaroni and cheese with cauliflower standing in for the pasta. You wont be disappointed. This is definitely a dish that I’ll be making again and again all winter.[....]
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