On 5/19/2019 12:23 PM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
>
> Saw this rerun on America's Test Kitchen last night:
>
> https://www.americastestkitchen.com/...iflower-gratin
>
> <gasp> He uses a steamer basket to steam the cauliflower florets.
>
> This looks really tasty and doesn't require any sort of heavy cream or a
> mornay sauce.Â* You make the sauce from the pureed <another gasp>
> cauliflower stems.
>
> I bought a head of cauliflower yesterday.Â* I'm thinking I'll try this
> rather than roasting the head of cauliflower.
>
> Jill
>
> ==
>
> Â* Jill, what was so odd that you needed to gasp because he steamed his
> florets in a basket?Â* Oh and the sauce?Â* I don't understand that at
> all.Â* It is a very odd thing to do in US??
>
I'm <gasping> because Julie and her pal Bruce constantly snark at me for
*steaming* vegetables. As if that's a strange thing to do. No, it's
not uncommon. I use my steamer basket frequently. They act like it's
the only way I ever cook vegetables.

The second gasp was in fun because Gary recently railed against pureed
soups. The pureed sauce for this gratin almost looks like cauliflower
soup.

Sounds like a delicious recipe to me. I have all the ingredients,
including a wedge of Parmesan for grating and the Panko breadcrumbs for
the crispy topping. Butter, of course! It sounded and looks like a
very tasty recipe so I'll be giving it a try.

Jill

"jmcquown" wrote in message ...

On 5/19/2019 12:23 PM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
>
> Saw this rerun on America's Test Kitchen last night:
>
> https://www.americastestkitchen.com/...iflower-gratin
>
> <gasp> He uses a steamer basket to steam the cauliflower florets.
>
> This looks really tasty and doesn't require any sort of heavy cream or a
> mornay sauce. You make the sauce from the pureed <another gasp>
> cauliflower stems.
>
> I bought a head of cauliflower yesterday. I'm thinking I'll try this
> rather than roasting the head of cauliflower.
>
> Jill
>
> ==
>
> Jill, what was so odd that you needed to gasp because he steamed his
> florets in a basket? Oh and the sauce? I don't understand that at all.
> It is a very odd thing to do in US??
>
I'm <gasping> because Julie and her pal Bruce constantly snark at me for
*steaming* vegetables. As if that's a strange thing to do. No, it's
not uncommon. I use my steamer basket frequently. They act like it's
the only way I ever cook vegetables.

LOL OK)'

The second gasp was in fun because Gary recently railed against pureed
soups. The pureed sauce for this gratin almost looks like cauliflower
soup.

Oh heck, I missed that!!

Sounds like a delicious recipe to me. I have all the ingredients,
including a wedge of Parmesan for grating and the Panko breadcrumbs for
the crispy topping. Butter, of course! It sounded and looks like a
very tasty recipe so I'll be giving it a try.

Jill

Yes, I am thinking of making it too I hoped that when they
referred to 'parm' they meant 'parmesan'.

On 5/19/2019 2:17 PM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
>
> On 5/19/2019 12:23 PM, Ophelia wrote:
>>
>>
>> "jmcquown"Â* wrote in message ...
>>
>> Saw this rerun on America's Test Kitchen last night:
>>
>> https://www.americastestkitchen.com/...iflower-gratin
>>
>> <gasp> He uses a steamer basket to steam the cauliflower florets.
>>
>> This looks really tasty and doesn't require any sort of heavy cream or a
>> mornay sauce.Â* You make the sauce from the pureed <another gasp>
>> cauliflower stems.
>>
>> I bought a head of cauliflower yesterday.Â* I'm thinking I'll try this
>> rather than roasting the head of cauliflower.
>>
>> Jill
>>
>> ==
>>
>> Â*Â* Jill, what was so odd that you needed to gasp because he steamed
>> his florets in a basket?Â* Oh and the sauce?Â* I don't understand that
>> at all. It is a very odd thing to do in US??
>>
> I'm <gasping> because Julie and her pal Bruce constantly snark at me for
> *steaming* vegetables.Â* As if that's a strange thing to do.Â* No, it's
> not uncommon.Â* I use my steamer basket frequently.Â* They act like it's
> the only way I ever cook vegetables.
>
> Â*Â*Â*Â*Â*Â* LOL OK)'
>
> The second gasp was in fun because Gary recently railed against pureed
> soups.Â* The pureed sauce for this gratin almost looks like cauliflower
> soup.
>
> Â*Â*Â*Â*Â* Oh heck, I missed that!!
>
> Sounds like a delicious recipe to me.Â* I have all the ingredients,
> including a wedge of Parmesan for grating and the Panko breadcrumbs for
> the crispy topping.Â* Butter, of course!Â* It sounded and looks like a
> very tasty recipe so I'll be giving it a try.
>
> Jill
>
> Â*Â*Â* Yes, I am thinking of making it tooÂ*Â*Â* I hoped that when they
> referred to 'parm' they meant 'parmesan'.
>
Yes, it means grated parmesan cheese. It sounds like a very nice
cauliflower gratin recipe. Something new to try! I'm not using 4
pounds of cauliflower, though. Mine is small so I'll use a smaller
baking dish.

Jill

"jmcquown" wrote in message ...

On 5/19/2019 2:17 PM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
>
> On 5/19/2019 12:23 PM, Ophelia wrote:
>>
>>
>> "jmcquown" wrote in message ...
>>
>> Saw this rerun on America's Test Kitchen last night:
>>
>> https://www.americastestkitchen.com/...iflower-gratin
>>
>> <gasp> He uses a steamer basket to steam the cauliflower florets.
>>
>> This looks really tasty and doesn't require any sort of heavy cream or a
>> mornay sauce. You make the sauce from the pureed <another gasp>
>> cauliflower stems.
>>
>> I bought a head of cauliflower yesterday. I'm thinking I'll try this
>> rather than roasting the head of cauliflower.
>>
>> Jill
>>
>> ==
>>
>> Jill, what was so odd that you needed to gasp because he steamed his
>> florets in a basket? Oh and the sauce? I don't understand that at all.
>> It is a very odd thing to do in US??
>>
> I'm <gasping> because Julie and her pal Bruce constantly snark at me for
> *steaming* vegetables. As if that's a strange thing to do. No, it's
> not uncommon. I use my steamer basket frequently. They act like it's
> the only way I ever cook vegetables.
>
> LOL OK)'
>
> The second gasp was in fun because Gary recently railed against pureed
> soups. The pureed sauce for this gratin almost looks like cauliflower
> soup.
>
> Oh heck, I missed that!!
>
> Sounds like a delicious recipe to me. I have all the ingredients,
> including a wedge of Parmesan for grating and the Panko breadcrumbs for
> the crispy topping. Butter, of course! It sounded and looks like a
> very tasty recipe so I'll be giving it a try.
>
> Jill
>
> Yes, I am thinking of making it too I hoped that when they
> referred to 'parm' they meant 'parmesan'.
>
Yes, it means grated parmesan cheese. It sounds like a very nice
cauliflower gratin recipe. Something new to try! I'm not using 4
pounds of cauliflower, though. Mine is small so I'll use a smaller
baking dish.

Jill

==

Oh yes. me too.