Go Ahead Honey: GF Cauliflower Cheese Pie in Hash Brown Crust Recipe

June 23rd, 2008 yum Posted in American Homestyle Cooking, Blog Event, Cauliflower, Easy, Eggs, Go Ahead Honey Event, broccoli, cheese 12 Comments »

When I heard about the latest edition of “Go Ahead Honey, It’s Gluten-Free” hosted by Ginger Lemon Girl I was thrilled, because this month’s theme was one-pot meals. As you know I’m something of a savory-foods girl so I had lots of ideas from the start. I looked over two cookbooks for inspiration- The Vegetarian Meat and Potatoes Cookbook and The New Moosewood Cookbook I like the idea of the former cookbook, with its hearty take on vegetarian cooking, but I haven’t yet found a recipe I loved in there. The latter book, a classic from Moosewood, is another story. Their recipes are not excessively complicated, but are high on flavor and always seem to satisfy. When I saw their recipe for Cauliflower Cheese Pie in a Hash Brown Crust I knew I had to give it a try. It didn’t hurt that I’d picked up some beautiful cauliflower (Actually, broccoflower, shh) at the farmer’s market. What is broccoflower? Broccoflower is a general name for a plant that is a cross between broccoli and cauliflower, having a light green color. There are two main types, one which looks more like standard cauliflower (but is green) and then a second called Romanesco broccoli that has funky and beautiful green spiral florets. The nutritional facts? According to my friend Wikipedia, “like other members of Brassica oleracea, broccoflower is highly nutritious. One cup of broccoflower florets provides 20 calories, nearly two grams of protein, four grams of carbohydrates, two grams of fiber and is an excellent source of vitamin C.” Not too shabby, and a great candidate for a one-dish meal. The recipe turned out very well, and DH was especially enthused. Cheese just makes him so HAPPY! lol. We both enjoyed this recipe, and I hope you will also.

*Vegan Version to follow, stay tuned*

Cauliflower Cheese Pie in hash brown crust Recipe
Ingredients
Potato Pie Crust:
2 cups grated raw potato (with skin)
1/2 cup grated onion
1/2 tsp. salt
1 egg white, lightly beaten
teff flour to dust
olive oil
Your favorite seasoning blend (i like pasta seasonings by trader joes)

Filling:
1 tbsp. olive oil
1 cup chopped onion
2 medium minced garlic cloves
1/2 tsp salt
black pepper to taste
fresh thyme to taste
fresh basil, julienned, to taste
1 medium Broccoflower or other pretty cauliflower, cut into small florets
2 eggs (or combo of egg whites + yolk)
1/4 cup lowfat milk
1 cup grated cheddar
smoked paprika

Directions
Grease your pie pan with oil or whatever you like. Heat oven to 400 degrees F.

Grate your potatoes and rinse briefly and drain water. Shake dry or spin in salad spinner briefly. Mix up your grated potato, onion, salt and egg white in a bowl. Then put it into your pie pan, sprinkle it with teff flour, and press it into a pie crust shape up the sides of the pan. Bake it for 30 minutes and then take it out of the oven.

Sprinkle some of your favorite seasoning blend in a small bowl, pour a little olive oil on it, mix and use to baste the potato crust. Bake for 10 more minutes at 375 degrees F.

While crust is baking, you can heat your oil in a cast iron pan and sautee your onion, garlic, seasonings and herbs. Add your small brocoflorets (haha) and let them get a little brown, then covering and letting cook for ten minutes or so.

Sprinkle your prepared potato crust with half of the cheese and then layer the vegetable sautee on top. Add your remaining cheese. Whisk the two eggs and milk together in a small bowl until completely combined and then pour over the cheesy pie. Season with your smoked paprika and pepper to taste.

Put back in oven and bake for another 25 minutes or so, or until eggs are set. (Thanks Gina!!!)

Notes
DH enjoyed this and stole the piece I was saving to photograph tomorrow. Bad DH!
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Gourmet Breakfast: Gluten Free Vegetarian Eggs Benedict Recipe

June 12th, 2008 yum Posted in American Homestyle Cooking, Bette Hagman, Eggs, Mushrooms, One Dish Meal, Protein, Sauce, Soy Free, Vegetarian, breakfast 4 Comments »


Sometimes a picture is worth a thousand words. I don’t know if this is one of those pictures, but let me assure you- the gluten-free vegetarian eggs benedict that we plated up for dinner the other night was definitely worthy of excess, whether it be in word or photographic tribute. I’ve only had eggs benedict twice in my lifetime, but I have to say, it’s one of my favorite ways to enjoy this week’s theme ingredient- the egg. What’s not to like about a freshly toasted crumpet (in this case a la Bette Hagman) topped with a perfectly poached egg and buttery rich hollandaise sauce? I couldn’t tell you. Except, perhaps the length of time involved in the project.

First you have to make crumpets from scratch, of course, because you’re a perfectionist and there just aren’t any pre-made ones that are any good. (If there are, please let me know!) Then you have to make the butter sauce- a delicate matter because it involves eggs, and eggs over a double boiler like nothing more than scrambling into unusable goo right before your panicked eyes. So, let’s say you wreck the first sauce. And then holler for DH, who somehow has a more delicate touch with a double boiler than you do. He makes the second sauce- perfectly, of course. The big show off. But then you redeem yourself by poaching the egg into a beautiful, neat little egg package while DH’s egg gets all gloopy and globby. Not that this is a competition, mind. But wait- this isn’t the ultimate eggs benedict. Don’t restaurant versions often have slices of salted meat bits? Of course, we don’t do that nasty meat stuff- but how about caramelized portobello mushroom slices, slowly sauteed in a cast iron pan with plenty of olive oil, salt, and pepper… Yes! And thus, a new vegetarian and gluten-free version of an eggs benedict recipe was born. DH was in breakfasty delight heaven, only slightly confused by the fact that it was seven o’clock at night when we enjoyed this particular meal. So if you can’t remember the last time you enjoyed eggs benedict, why not try making your own sometime soon, at any time of day. Your taste buds and loved ones will thank you for it.


But what is Eggs Benedict, and where did it come from? It seems to largely be celebrated in America, and according to some (rather dubious sources) the recipe appeared in American cookbooks as early as 1898. However, it also seems strikingly similar to a French provincial recipe called œufs bénédictine, so may ultimately have its origins in France. (source: Wikipedia)

Added to this Gluten-free Breakfast Carnival

Gluten Free Vegetarian Savory Eggs Benedict Recipe with Mushroom slices
Ingredients
1 or 2 homemade or store bought GF crumpets (I like Bette Hagman’s recipes- any version but especially those with bean flour)

2 portobella mushrooms, cleaned and stem removed
Olive oil, salt, pepper to taste

2 eggs

Hollandaise Sauce (Recipe in files)
Julienned fresh basil (optional)

Directions
Prepare crumpets. When cool, slice in half and toast right before you assemble the eggs benedict.

Prepare salted mushrooms strips. Slice fresh mushroom into thin strips. Heat a cast iron pan and add a little olive oil (no more than a tablespoon). Add your mushroom strips so they form a single layer in the pan. You will need to do multiple batches unless you have a giant skillet. Season generously with salt and pepper. NOW DON’T TOUCH THEM. Let them stay on the surface until they’re golden brown on one side. Then turn. They should be well done and well seasoned for ultimate flavor.

You’ve already made the hollandaise sauce, right? Good. If not, make it now.

Poach your Eggs: Fill a medium or large saucepan with 3 inches of water. Bring the water to simmer, then add some vinegar. Crack open your eggs gently and carefully drop into the water. I like to take a large spoon and gather some of the white tendrils around the egg. Let cook for a few minutes, leaving the yolks soft in the center. Use a large slotted spoon (not huge, one size larger than your regular eating spoon) to pull out each individual egg and place it gently on a plate.

Assemble your eggs benedict. Toast the crumpet halves. You can butter them if you like, but I didn’t. Place a layer of portobella mushroom strips on the crumpet, then garnish with some fresh basil or other fresh herbs (chives would be good). Place your poached egg on top and then drizzle the whole thing with warm hollandaise sauce. Prepare to enjoy decadence on a plate. Yum!

Notes
*I know the picture has tomato slices. These photos were taken the next day when I made myself one for breakfast, and I added the tomato for fun. I decided I preferred it without, so didn’t include the tomato in the recipe. Also, what with all the photos I took the sauce cooled a little bit- originally it was more runny. Tasted yummy either way though!*
Gluten-Free Hollandaise Sauce Recipe
Ingredients
2 tbsp vinegar of your choice- apple cider, white wine, etc.
1 tbsp water
6 peppercorns
1 bay leaf
1/2 cup unsalted butter (I know, I know, what can you do)
2 cage-free, free-range egg yolks
salt
freshly ground black pepper
dill seasoning
Directions
Simmer your vinegar, water, peppercorns, and bay leaf on the stove in a small pan until it reduces by half. Pour through a tea strainer into a small bowl and let cool to room temperature.

Cream your room temperature or slightly cool butter with a mixer until soft and fluffy. Put bowl near stove with small spoon ready with a ball of butter. (You need it nearby! trust me!)

Prepare a GOOD double boiler with simmering water. Make sure you don’t get any water in your heatproof metal bowl that you put over the simmering water. Gently whisk together egg yolks and your cool vinegar mixture until light and fluffy. Do NOT let scramble. Drop in your first ball of butter and whisk in, then add another ball of butter, continuing until all the butter has been mixed in. Never stop whisking or you’ll be sorry! (Trust me on this one! I was!) Take off burner and season with salt, freshly ground black pepper, and dried dill. Taste. You can whisk in a little milk if you want a thinner sauce, or add more butter if the vinegar is too strong for your taste. (Unlikely, IMO- that’s a lot of butter!)

Notes
This sauce can be kept for up to a week. You can apparently reheat this sauce over a double boiler, but be gentle.

Makes enough for 4 non-greedy Egg Benedict servings.

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