I have a special fondness for Emeril Lagasse (yes, him of the ‘Bam!’ and ‘Kick it up a notch‘ fame). The longest time ago, I caught an episode of his show, and I remember being mesmerized by the featured Gnocchi in Garlic Cream Sauce topped with Balsamic Glazed Pearl Onions.
That was where it all started, essentially.
This was during my student days, when cooking had more to do with taking care of meals; and the joy of cooking was but a romantic ideal. I enjoyed making things from scratch but my palate was hardly adventurous, and reducing something like Balsamic Vinegar, which I hadn’t imagined would go with anything other than bread or in a salad dressing, was just too exotic.
But watching that show, I experienced a sort of epiphany – I realized , for the very first time, that cooking could be more than just a way of ‘taking care of meals’ – it could be an adventure! Although it took me several years after that to establish a comfortable momentum on the process (as in work up the energy after a long day at work), I haven’t looked back since.
Long story short, I ended up making the dish that very day, and it was nothing short of marvelous. The garlic cream sauce was rich and hearty, and the balsamic glaze syrupy and unctuous. I was thrilled.
That Gnocchi became my ‘it’ dish; the one I’d pull out to impress boyfriends. (Ironically enough, I am yet to make it for the boyfriend whom I eventually ended up marrying; but I digress)
I followed Emeril’s escapades on tv devotedly and saved several of his recipes after that; but over the years, cookbooks, and eventually, food blogs replaced tv shows as the source of my inspiration. Soon enough, Emeril’s shows had become something of a fond memory.
Until recently, when I happened upon ‘Emeril’s Table’ on tv during a bout of channel surfing.
I felt a familiar rush of enthusiasm to try out a new recipe, as I watched him entertain his guests on this episode with lovely sides for a Holiday feast. I barely waited for the episode to finish airing before getting started on his Cauliflower Gratin/Casserole.
I might even go back to food tv shows..
Cauliflower being a winter favorite, this recipe was a sort of 2 birds, winning situation. Creamy and rich, it was every bit as sumptuous as the erstwhile Gnocchi.
Onion bay leaf and cloves are boiled in milk
Shallots and garlic are sauteed in butter
Then added, with a roux, to the creamy milk sauce to make a Bechamel
which is poured over steamed cauliflower
Topped with Panko tossed in butter with Parsley
And baked until bubbling and the top is crunchy
Cauliflower Gratin
Recipe from Emeril’s Table
Serves 6
Fresh Bay leaf – 1 large
Yellow onion – 1/2, peeled
Whole cloves – 3
Whole/Skim Milk – 3 C
Cauliflower – 1 large, trimmed and cut into 1-inch florets
Unsalted butter – 5 tbsp
Olive oil – 1 tbsp
Shallots, minced – 2 tbsp
Garlic, minced – 1 tbsp
All-purpose flour – 3 tbsp
Freshly ground nutmeg – A pinch
Gruyere, grated – 1/2 C
Panko/Other Coarse breadcrumbs – 1/2 C
Salt – 1/2 tsp/to taste
Freshly ground white pepper – 1/4 tsp
Fresh Parsley, roughly chopped – 2 tsp
Lay bay leaf over onion half; poke cloves through it and into onion to secure leaf in place. Place onion in a saucepan and add milk. Set over medium heat and bring to a gentle simmer. Cook without boiling for 10 minutes. Remove from heat and strain through a fine mesh sieve. Set aside until ready to use.
Preheat oven to 400° F.
Steam cauliflower until just tender, about 10 minutes. Arrange in a shallow casserole/gratin dish and set aside.
Melt 3 tablespoons butter with olive oil. Add shallots and garlic and saute until fragrant, about 1 minute. Add flour and stir, using a wooden spoon, to form a blond roux. (Do not allow the mixture to brown.) Add simmered, strained milk to pan and whisk until smooth. Increase heat and bring to a boil. Reduce heat to a simmer and cook for 10 minutes, or until thickened, smooth, and creamy. Remove pan from heat and add nutmeg and Gruyere, stirring until melted. Strain sauce and pour evenly over cauliflower.
Melt remaining 2 tablespoons butter in an 8-inch saute pan and add breadcrumbs. Toss well to coat. Sprinkle with salt and pepper and chopped parsley. Sprinkle breadcrumbs evenly over top of cauliflower and bake until top is golden brown and sauce is bubbly, about 25 minutes.
