I've had and love both, so you can't go too wrong. Maybe it's a matter of reading the room: delicious version of a comforting classic or intriguing and sophisticated new direction? Which way would your guests go?
Happy birthday, Jacques!I'm making his cauliflower gratin for some non-meat-eaters.
Umm. Isn't that just a fancy name for cauliflower with cheese sauce? Regardless, it sounds yummy. What's not to like about that? Unless you don't like cauliflower.
Here's a simple holiday side dish. I never like cooked cranberries, and this couldn't be easier. All you need is a food processor. It's tart, sweet, bitter and zingy all at once.CRANBERRY ORANGE RELISHone bag fresh cranberriesone seedless orange, quartered with the peel on(could substitute two clementines)one piece fresh ginger about 1"x2"1/4 cup sugarIn a food processor, put the fresh ginger and process to chop finely. Add quartered orange (check for stray seeds), cranberries and sugar.Process briefly until coarsely chopped.That's it. Some may like more sugar.Sometimes I'll add a finely chopped jalapeno for added kick.Paul
It's not just a fancy word, it's almost an exact translation. Different vibe, possibly.I like cauliflower and I've made that and love it. Thanks for reminding me!
