Grandma's Kitchen Table

Good Friends Good Food: Cabbage - Sautéed Cabbage with Gruyere and Jalapeños

 
     This week we are cooking with Cabbage.  I found a new recipe I wanted to try in Melissa Clark’s Dinner in French: Sautéed Cabbage with Gruyere and Jalapeños.   

 

       The ingredients:  Cabbage, jalapeños, garlic, butter, salt, chicken stock, gruyere cheese, and parmesan cheese. (I try not to post recipes that belong to others on my blog because I think that one should give the author the courtesy of purchasing the book, and this book is worth the purchasing for sure.)  So I will give you the ingredients, and the basic instructions and you can have a go at it from there. Or you can buy the book.  Melt butter, stir in jalapeños and garlic, and cook for a couple of minutes. Stir in the cabbage, salt, and chicken stock, and cook for about 10 minutes until the edges of the cabbage have a little toasted coloring. Sprinkle on the cheeses and broil for a couple of minutes until the cheese melts.

 

       I didn’t make any changes to her recipe as it seemed good as it was and I had all the ingredients on hand. This was easy, quick, very tasty, and something new to do with cabbage as we both like cabbage.  What I can’t figure out is that someone who likes cabbage should also like Brussel Sprouts, right? I mean they are just little bitty heads of cabbage after all…but that someone doesn’t see it that way and no matter how I might try to disguise them, he won’t eat the little bitty heads of cabbage…but he will eat cabbage.  Life is a mystery. 

 

       To see what the others made with their cabbages, you can click on the members’ blogs listed here:  Peggy, Margaret,  Ulrike, Donna.

 

       Next up is Green Christmas Vegetables, posting date on December 18.  If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made!

Good Friends Good Food: Cauliflower - Roasted Cauliflower with Brown Butter, Raisins, and Capers

      This week I am cooking with cauliflower.  I don’t usually do much with cauliflower, so I needed to do some looking around for a recipe.  This is a good thing as the main reason I cook in groups is so that I try new recipes and new ways to use ingredients.  I found just the recipe I wanted to try in Melissa Clark’s Dinner in French: Roasted Cauliflower with Brown Butter, Raisins, and Capers.  I am linking the recipe (click here) from her so that you can have the recipe from the author herself. 

 

      The ingredients:  Cauliflower, Olive Oil, Salt, Pine Nuts, Butter, Golden Raisins, Nutmeg, Capers, Parsley, and Lemon.

 

     I made just a couple of changes to her recipe as one of us does not care for pine nuts (he shall remain nameless), so I used walnuts instead and I didn’t have golden raisins so I used dried cranberries as we both love those…a very good decision as it turns out, they were delicious in the salad.  The salad goes together quickly once the cauliflower is cooked, and all the flavors worked nicely together.  Truly a wonderful find…I will make this again as all the players make the cauliflower sing in a zesty sweet and sour kind of way, just the sort of company that cauliflower needs to be hanging around with on a regular basis.

 

     To see what the others made with their cauliflower, you can click on the members’ blogs listed here:  Peggy, Margaret, Ulrike,  Donna.

 

     Next up is Cabbage, posting date on December 4.  If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made!