Peter's Cauliflower Gratin Recipe


Ingredients

1 head cauliflower
1 large egg
1/4 cup whipping cream (or more)
1 tbsp butter for greasing gratin dish
7 tbsp butter, broken into dots
1/2 cup grated cheese (parmesan or gruyere)
1 salt to taste
1/4 tsp pepper
1/4 tsp nutmeg


Directions

PREHEAT OVEN TO 400F. In a large pot of boiling, salted water blanch
the cauliflower, until crisp-tender, about 5 minutes. Drain, refresh
in ice cold water and drain again. Chop coarsely. Whip together the
egg and cream and season with salt, pepper and nutmeg. Put the
chopped cauliflower in the buttered gratin dish and pour the cream
mixture over it. Sprinkle with grated cheese and dot with butter.
Bake for 20 minutes until hot and crusty.


Servings: 6 servings

 

 

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Categories: Vegetable


The History of Recipes

We can trace the history of `recipes` way back into history, in truth as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these old cook books were just simple hieroglyphic or cunieform instructions for preparing meals.

Progressing into Roman times around 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times made use of a wide range of aromatic flavours, including many that are still in use today for example bay, fennel and parsley.

For the next few years, the rich and powerful families of Europe tried to serve the most extravagent meals, and consequentially the best cooks and their recipe collections were much in demand. Even so, it was during the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes of the day.

By the advent of the twentieth century, cookery publications are increasing in popularity mostly as a result of better eduction, more leisure time and having more disposable income.

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We hope you enjoy this Peter's Cauliflower Gratin recipe.

 


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