Tag Archives: cheese sauce

Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower

8 Jan
Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce

Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce

Thank you everyone who voted for my last recipe to make it to the next round of Diced!

You can read the recipe here below or on The Ranting Chef’s website here: Diced! – Kathryn – Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower

The next round involved a “white out” with a list of ingredients of all things white: white fish, cauliflower, Brie cheese, and white pepper. I immediately knew I would be using our last piece of Ling Cod from the freezer that our friend caught off the Oregon Coast when he took us out bottom fishing back in October. Since I knew I would be experimenting with a few dishes, I went and bought some inexpensive Tilapia to mess around with until I knew I had the perfect recipe. Good thing I did, because my first attempt at this dish resulted in disaster and quite the mess!

When I saw Brie as an ingredient, it made me think of a cheese pairing with fruit. Brie and fruit make a lovely pairing, particularly raspberries. So I figured some kind of cheese sauce for the fish was in order, but wasn’t quite sure how I’d pull that off. A cheese sauce also made me think of beer cheese soup. Next thing you know, I’m on the hunt at the grocery store for a fruity beer. Imagine my surprise when I came across a bottle of Raspberry Brown beer from Lost Coast Brewery. Perfect!

Raspberry Brown Beer and Brie Sauce

Raspberry Brown Beer and Brie Sauce

Now I had to figure out what to do with the cauliflower. Yes, it makes a great side dish when roasted, but I needed to do something really special with it for the fish. Then I started thinking about using it as a coating by “ricing” it. I decided I could try out the taste and texture of it by using the riced cauliflower mixed with Panko bread crumbs and butter and baking it atop some cheesy cauliflower, recipe here.  Well that worked out good enough, so then I tried coating a test piece of fish with it and pan-frying it. NOT! Cauliflower does not pan-fry well at all. I made a sticky burnt mess out of it.

Cauliflower and Panko Mixture

Cauliflower and Panko Mixture

I was pretty sure baking it would work out much better, especially if I used an egg wash to help bind it to the fish. Yep, much better! And now I present to you this delicious Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower:

Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower

Ingredients:
1 filet Ling Cod
2 cups milk
1 egg

For the crust:
2 florets cauliflower
1/2 cup Panko bread crumbs
1/8 teaspoon ground white pepper
1 tablespoon butter

For the roasted cauliflower:
1 small head cauliflower
1 tablespoon olive oil
Hungarian sweet paprika, to taste
Ground white pepper, to taste

For the cheese sauce:
1/2 tablespoon melted butter
1/2 tablespoon flour
1/4 cup Raspberry Brown beer
3/4 cup grated Brie cheese
1/4 cup half and half or whole milk
1/8 teaspoon ground white pepper

Raspberry Brown Beer and Panko

Raspberry Brown Beer and Panko

Directions:

Soak the fish in the milk for several hours in the refrigerator. When ready to cook, preheat oven to 375 degrees. Meanwhile, prepare the coating for the fish. Using a box grater, rice the two florets of cauliflower until you have about a half cup. Mix with a half cup of Panko bread crumbs and white pepper. Combine with the melted butter and set aside.

Slice the remaining cauliflower into 1/4 inch steaks and place in one layer on a foil-lined baking sheet coated with cooking spray oil. Drizzle the olive oil over the cauliflower then sprinkle with Hungarian sweet paprika and ground white pepper, to taste. Place in the preheated oven.

Cauliflower and Paprika

Cauliflower and Paprika

Meanwhile, beat the egg with a splash of milk in a bowl. Remove the fish from the milk and dip in the egg wash and coat thoroughly. Dredge the fish through the cauliflower/Panko mixture, pressing down firmly to coat evenly on both sides of the fish. Place on a foil-lined baking sheet coated with cooking spray, then lightly spray the top with olive oil. Place in the oven with the roasting cauliflower, and cook until the fish is opaque and flakes easily with a fork, about 20 to 25 minutes.

Cauliflower Panko Crusted Ling Cod

Cauliflower Panko Crusted Ling Cod

While the fish and cauliflower are cooking, prepare the Brie and beer cheese sauce. Add all the sauce ingredients to a blender or food processor and process on high for several minutes until well blended. Pour into a small saucepan over medium heat and whisk constantly, until thickened. Season with ground white pepper, to taste. Turn heat to the lowest setting and stir occasionally until the fish and cauliflower are done.

Remove the fish and cauliflower from the oven. Spoon some of the cheese sauce onto a plate, and place the fish on top of it. (I shared this with my hubby so you see half a filet in on the final dish.) Drizzle more cheese sauce over the fish, add roasted cauliflower to the plate, and enjoy!

Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce

Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce and Roasted Cauliflower

Download and Print this Recipe

Download and Print this Yummy Recipe!

Broccoli, Spinach, and Mushroom Pasta in a Yogurt Cheese Sauce

7 Aug
Broccoli, Spinach, and Mushroom Pasta in a Yogurt Cheese Sauce

Broccoli, Spinach, and Mushroom Pasta in a Yogurt Cheese Sauce

Meatless Mondays! OK so it’s Wednesday or later by the time you read this, but I’ve decided to get in on the Meatless Monday dinner idea and made this on Monday. This is not only meatless, but it’s a one-pot meal. Sort of, if you don’t count the strainer.

I had a small head of broccoli and a bag of fresh spinach in the fridge, along with some mushrooms, ALL of which needed cooked ASAP because I forgot to bring them on my four-day camping trip last weekend. Well, not so much forgot but knew we were eating out a lot (I thought) so ignored them by default. We actually ended up cooking dinner two out of the three nights due to unforeseen circumstances. This is also a “by the seat of your pants” meal, meaning I really didn’t know what I was going to add to except for the veggies and pasta it until I started cooking it.

My hubby was pleased and my daughter kept eating my leftovers, darn it! Since this was meatless, I decided to use the hearty Rigatoni pasta to give it a bit more ooomph. I also added a large dollop of sour cream at the last minute, since the Greek yogurt didn’t make it as thick as I wanted it. Per usual, I added lemon and crushed red pepper flakes since it had spinach in it. I can’t say it enough, those two ingredients just make spinach sing! Instead of regular butter, I also used my Tarragon Lemon Chive Butter compound, but of course you can use any butter instead. I hope you have a chance to enjoy this for a delightful Meatless Monday Meal.

Broccoli, Spinach, and Mushroom Pasta in a Yogurt Cheese Sauce

2 cups fresh broccoli florets, chopped into bite-sized pieces
8 ounces dried Rigatoni (or other sturdy pasta)
1/2 tablespoon Tarragon Lemon Chive butter, or unsalted butter
1/2 tablespoon olive oil
1 to 2 cups sliced fresh mushrooms
1/2 cup onion, chopped
1 teaspoon minced garlic
4 to 5 cups cups fresh spinach, torn
1 cup reserved pasta water
Freshly ground black pepper, to taste
A couple of pinches of crushed red pepper flakes
1 tablespoon fresh lemon juice
7-ounce container plain Greek yogurt
1/2 cup sour cream
1 cup shredded Parmesan Cheese, plus more for garnish

Broccoli, Spinach, Mushrooms, and Onions Ready for Sauce

Broccoli, Spinach, Mushrooms, and Onions Ready for Sauce

Bring a big pot of water to boil.  If you have a steamer basket that fits inside the pot, put the broccoli in it and place it in or above the boiling water to cook the broccoli for about 5 minutes (steaming might take longer). If you don’t have anything like that, then just add the broccoli to the boiling water for same amount of time. Remove the broccoli from the water without pouring the water down the drain. Set broccoli aside. Now add the pasta to the water, and bring it back up to boil and cook according to package directions.

Once the pasta is done, reserve one cup of the pasta/broccoli water and set the pasta aside. (I just added it to the broccoli basket.) Return the pot to the burner, and add the butter and oil to the pot and reduce heat to medium. Add the mushrooms and onions, and cook for about 5 minutes until the onions start to soften and the mushrooms release their liquid. Now add the garlic, and cook for about a minute more. Next add about half the spinach and a half cup of the reserved pasta water. Add the rest of the spinach, and stir until all is wilted.

At this point, grind a bunch of black pepper over it to taste, the crushed red pepper flakes, lemon juice, yogurt, and sour cream.  Now add the broccoli and pasta back into the pot and stir around. Last, add the grated Parmesan cheese, and mix around to incorporate. Add more pasta water as needed to desired consistency. This sauce will be a bit clumpy on the veggies, but it’s all good. Heat for a minute or two more, then serve immediately with more Parmesan. I had some garlic bread I was going to serve with this, but I totally forgot to heat it up. Oh well!

Broccoli, Spinach, and Mushroom Pasta in a Yogurt Cheese Sauce

Broccoli, Spinach, and Mushroom Pasta in a Yogurt Cheese Sauce

Chicken Tetrazzini Crepes

11 Mar
Chicken Tetrazzini Crepes

Chicken Tetrazzini Crepes

…or, How to Use as Many Pots, Pans, Bowls, and Utensils as Possible for a Single Dish. Seriously, this is a sink filler-upper. But ohhhh, the flavor is just delectable and restaurant-worthy, in my humble opinion. Actually, the first time I made this for my husband, he got so excited that he wanted to open a restaurant right then and there! Alas, that was only a pipe dream of his (thank goodness!) but that has not stopped me from cooking these tasty crepes on a periodic basis. Since the dish is so time-consuming, I would guess we have this less than once a year. But the wait is so worth it!

The original recipe comes — once again — from my trusty Better Homes and Garden book. While most of the recipes I use from it have been transformed over the years, this one has never needed many changes aside from using chicken instead of turkey. Turkey meat has such a strong taste that I’ve always opted for the lighter taste of the smaller fowl.

My sister is in town visiting from Austin, and we tackled this masterpiece together, which made the process not only much shorter, but a heck of a lot more fun! I taught her how to make the crepes (and she was a natural at it) and she taught me a trick to make a no-fail white sauce. Win-win! Another time saver was cooking half a chicken the day before to make the chicken broth and cubed meat as called for in the recipe.

Chicken Tetrazzini Crepes

6 to 12 crepes (see recipe below)
2 cups fresh mushrooms, quartered or halved
6 tablespoons butter or substitute
1/3 cup flour
1 1/4 cups chicken broth, preferably homemade
3/4 cup half and half
3/4 cup shredded sharp cheddar cheese
3/4 cup sherry or white wine
2 cups cooked chicken meat, cubed
8 oz. can of sliced black olives

If you don’t already have cooked chicken on hand, it’s best to start this process the day before, or start cooking in the afternoon as this will take some time. First, begin preparing the crepes according to recipe below. I put my sister on this duty after I showed her the trick to getting them to come out perfect. Meanwhile, brown the mushrooms in 3 tablespoons of the butter or substitute in a medium saucepan. My sister wanted to use real butter for the entire recipe, but she conceded to let me use Smart Balance to sauté the mushrooms. Cook the mushrooms until all the liquid has released and reduced down, about 10 minutes.  When the mushrooms are done, pour them into a bowl and set aside.

Crepe, mushrooms and new owl spatula!

Crepe, mushrooms and new owl spatula!

In the same saucepan used for the mushrooms, melt the other three tablespoons of butter. Stir in the flour, and cook for about three minutes on low heat but don’t let it start to brown. My sister says cooking the flour for a few minutes will release the oil in the butter and make for a creamier sauce.  I do believe that worked! Next add the chicken broth and cream and cook on medium heat until thickened and bubbly, stirring often. Add the cheese and sherry or white wine and stir until the cheese melts. Keep on very low heat while you do the next steps, occasionally stirring.

Spray a casserole dish with vegetable oil and place in a strategic area for crepe assembly. In a medium bowl combine the chicken, olives, mushrooms and one cup of the sauce. I save some of  the olive slices for the top of the crepes.  Next, spoon some of the mixture down the center of the unbrowned side of a crepe, and roll up. Place the crepe seam side down in the casserole dish. Repeat until you run out of mixture. We were able to fill seven crepes for the size we made, and had four crepes leftover. Plus we ran out of room in the dish.

Last, pour the remaining sauce evenly over the crepes, and decorate the top with the reserved olive slices. Bake, uncovered, at 375 degrees for 25 minutes. Take out and let rest for a few minutes. We served this with steamed asparagus. My sister toasted some sliced almonds for her serving, but my husband and I preferred the dish without them. Bon Appétit!

Crepes

1 cup flour
1 1/2 cups milk
2 eggs
1 tablespoon cooking oil
Dash of salt

Assembled and ready for sauce

Assembled and ready for sauce

In a bowl, combine the flour, milk, eggs, oil, and salt. Beat with a rotary mixer until well blended. Heat a lightly oil-sprayed skillet for a few minutes. Remove from the heat then pour about a quarter cup of batter into the center, and tilt and swirl the batter around until it’s spread evenly in the bottom. Return the skillet to the heat and brown on one side only until the edges begin to curl up a bit.  To remove the crepe, turn the skillet upside down onto a plate lined with paper towels. Repeat with the remaining batter, spraying the skillet lightly between crepes. Set them aside until ready to fill.

Cauliflower with Mushroom Cheese Sauce

21 Jan

Cauliflower with Mushroom Cheese Sauce

I mentioned the other day how much I love my crock pot. I have another kitchen gadget that hails from my mother that I should really start using more often — a pressure cooker.  I still have the original one from her, but the gasket blew out of the lid years ago so I kept the pot to melt wax in during a candle-making phase of my life. I think it’s in the garage, or maybe it did get tossed during the big “clean-out” last year.  I meander, though. Tonight I pulled out my newer one to cook a side dish I’ve made for years using the cooker. I know pressure cooking seems a little out-dated since the dawn of microwaves, but it can quickly — and I mean quickly — cook meats in a fraction of the time with other methods. Plus everything retains its juices and come out soooo tender. Some vegetables take about the same amount of time as any other method once you factor in the time to get it up to pressure, but since my microwave has been evil to us lately, I decided to use the pressure cooker.

My Presto Pressure Cooker

The recipe I use comes from my oft-mentioned Good Housekeeping cookbook circa 1979. The only difference is that it suggests using canned mushrooms in place of fresh. YUCK! Now I am no foodie snob, but don’t tell me that rubber in a can resembles anything near a mushroom. They should be banned from the supermarket shelves. I have a very close friend who actually keeps cans of them on her garage pantry shelf — visible! I still love her though.

Cauliflower with Mushroom Cheese Sauce

1 head cauliflower, cored and washed
2 tablespoons butter
1 1/2 cups sliced fresh mushrooms
2 tablespoons flour
1 cup milk
1 teaspoon yellow mustard
1 cup shredded cheddar cheese
Ground white pepper, to taste

Cook the whole cauliflower head according to directions that came with the pressure cooker. You can also steam or microwave the cauliflower, but I prefer using the pressure cooker for a whole head. When it’s done cooking, place it in a deep casserole dish and cover.

Meanwhile, add the butter and mushrooms in a saucepan and cook about five minutes over medium heat, stirring occasionally. Add the flour, and stir until a paste is formed. Quickly pour in the milk, whisking until all the lumps are out and the sauce has thickened. Add the mustard, then stir in the cheddar cheese until it melts and the sauce starts to bubble. Add ground white pepper to taste.  Pour the mushroom cheese sauce over the head of cauliflower. If the rest of your dinner isn’t ready, just put the covered casserole dish in a low oven to keep warm. I sprinkled some dried parsley over top at the end for color.

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