With the holidays just around the corner, you might be looking for a new and unusual crowd-pleasing side dish to wow your guests. This is one of my favorite vegetable dishes, introduced to me by Tessa Kiros in her wonderful cookbook: Twelve: A Tuscan Cook Book. She introduces the readers to the twelve months of Tuscan cooking and seasonal ingredients. When I’ve served at our mission house in Tuscany, I would cook through this book and this recipe became one of our house favorites. As Tessa says, “pastry-less baked vegetable pies are very common and are made with various vegetables depending on the season, such as green beans, artichokes and spinach.” You can also use broccoli in place of cauliflower.
We just served this last night for the opening to our Gregorian Chant Retreat and received great compliments. This would make a lovely addition to your Thanksgiving table. If you want to make it gluten free, just substitute gluten free flour for all purpose flour in the the béchamel sauce.
Baked Cauliflower Pie (sformato di cavolfiore)
- Preheat oven to 350 degrees/ Wash the cauliflower and trim away the hard stem. Put it into a pot of boiling salted water and boil for about 10 min. or until it has softened.
- Meanwhile, make the béchamel sauce:
1) Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown.
2) Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk. Add bay leaf and cook until just thickened, stirring often, about 10 minutes.
3) Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly. Discard bay leaf before using.
- Drain the cauliflower and chop it up finely or roughly puree it. Put into a bowl and mix in the eggs, 2 cups béchamel, parmesan cheese, a grating of fresh nutmeg, and salt and pepper to taste, adjusting if necessary. Mix well with wooden spoon.
- Butter an oven dish or loaf pan and sprinkle with half of the breadcrumbs to line the pan, shaking away the excess (use gluten free breadcrumbs if making gluten free). Pour in the mixture and sprinkle the surface with the remaining breadcrumbs.
- Bake for 30-40 min. in the hot oven, until the top is golden and slightly crusty. Serve warm.
This lovely and simple dish can be made with any size of eggplant! The inspiration for this dish came from a Facebook recipe video (with Russian directions) shared on Facebook by Peter Jermihov, the conductor for the recently released All Night Vigil, a collaborative recording between our choir, Gloriæ Dei Cantores, and members of three additional choirs. Facebook and Pinterest offer a wonderful way to connect with friends and to find recipes from different countries and cultures.
At this time of year, our garden is bursting with mini eggplants. Earlier in the season at planting time we received a donation of seeds for this specialty vegetable and it has indeed been a bumper crop. This dish can be prepared with a single eggplant for a personal size serving, or in a cast iron or ovenproof dish for a family as you see below. You may enjoy watching the video below which offers three additional ways to serve eggplant. Although the directions are in Russian, the pictures are universal! Once you have made the dish, you may want to share your picture with your Facebook fans and friends!
- Heat oven to 400 degrees F.
- Starting at the thin end of the eggplant, slice each eggplant into 5 or more slices, leaving the eggplant connected at the top, to make a ‘fan.’
- Place several tablespoons of oil in the bottom of the skillet or dish and arrange the eggplant in a pinwheel pattern (see photo!).
- Slice buffalo or regular mozzarella thinly and place between each eggplant slice.
- Slice tomato thinly and add that to the mozzarella between each eggplant slice.
- Sprinkle salt and pepper over whole dish. Fresh basil (chop or chiffonade) can be added here if desired.
- Drizzle olive oil over the dish.
- Sprinkle shredded parmesan over entire dish.
- Bake at 400 for 15 - 25 minutes or until eggplant is soft and cooked through.
Recently a friend drove me to a medical appointment. As we left to return home she asked, “How about lunch?” This had not been in the plans but it was lunchtime and a nice suggestion so I said, “Sure.” The next question was what did we feel like having: a burger, a taco, pizza, Chinese? None of them moved either of us, so I offered another idea, “Further on there is a nice little French bakery that serves lunch, if you wouldn’t mind driving an extra bit.”
Within minutes both of us were savoring the richest flavored onion soup out of individual black wrought iron pots overflowing with melted cheese and boasting a gorgeous golden crusted crouton. Almost simultaneously, we both had the same thought: Why don’t I ever make this at home? Within days she made it for her family and the convent sisters served it for two different retreats. In each case it met with overwhelmingly positive responses.
How long has it been since you served French onion soup?
- In a heavy-bottomed pan, slowly brown the onions and garlic in butter and sugar until the onions are golden brown, about 30 minutes.
- Add flour and cook, stirring for 2 or 3 minutes.
- Add the wine and cook for 2 or 3 minutes.
- Add stock or consommé and water, and simmer partially covered for 1 hour.
- To serve, place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.
If you visit any one of Tuscany’s Trattorias, you will most likely find this on the menu as a “contorni” or side dish. Leeks, parmesan and a light sprinkling of nutmeg — all the flavors of Northern Italy combine to make this savory pie a wonderful addition to beef or veal. This past weekend, we served this as a side to Beef Tenderloin with Balsamic Vinegar to our Oblates on retreat. As we venture into Lent, this meatless side dish could actually become a main dish for lunch. It’s one of my favorite recipes to share with you. Our prayers are with you for a very blessed Lent.
"Torta di porri" (Leek Pie)
- Make your pastry and leave it to rest in the refrigerator for an hour before rolling out.
- Preheat oven to 350 degrees. Roll out the pastry into a 8" pie plate and blind bake it. Click here for instructions on blind baking a pie crust.
- Prepare your filling. Strip away any damaged tough parts of the leek and top extreme ends, and slice the leeks into thin slices.
- Put them into a bowl of cold water and swish them with your hand to remove any dirt remaining. Transfer to a colander to drain.
- Put the olive oil into a saucepan to heat and add the leeks. Saute gently to soften, and season with salt and pepper.
- When the leeks become lightly golden, add the wine and continue cooking over low heat until most of it has evaporated and the leeks are softened. If the leeks are still hard and the wine has evaporated, add 1 cup of hot water and saute for another 10 min. or so until the leeks are soft and there is only a little liquid left in the pan. Remove the saucepan from the heat and cool slightly.
- Lightly whip the eggs in a bowl and add the cream, parmesan cheese and a dash of nutmeg. Add the cooled leeks and stir well. Adjust seasonings if needed.
- Pour the mixture into your par-baked crust, shifting the leeks evenly with a wooden spoon.
- Return the tart to the oven for about 20-30 min. until the top is lightly golden and the filling is set.
- Cool slightly and slice into wedges. Serve warm or at room temperature.
This is a glorious time of the year for garden lovers. 5:30 am finds sisters weeding, tilling the soil and harvesting “fresh from the earth” vegetables. We have been enjoying beautiful varieties of lettuce, scallions, snow peas and chard for a while, and now zucchini and yellow squash are rapidly rolling in every day.
One of our enterprising Sisters turned out a quick and easy way to prepare a zucchini dish that met with lots of happy responses from the Sisters at last night’s dinner. Who would not love their vegetables prepared like this? Beautiful to behold! Scrumptious to eat! You absolutely must give this prize winner a try and there could not be a more perfect time to do it than right now.
Garlic Parmesan Zucchini and Tomato Bake
- Preheat oven to 350 degrees Fahrenheit and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
- Sauté onions in 1/2 c oil. Add sautéed onions and the additional 1/2 c oil to the rest of the ingredients, except fresh basil or parsley, and mix well before baking.
- Transfer to a prepared baking dish and bake uncovered for 35 minutes. Check for doneness with a fork or knife after 25 minutes.
- Remove from the oven, garnish with fresh basil or parsley and serve hot/warm.