The Second Half

A middle-aged lady (or old, depending on perspective) sharing this and that with whomever strays into her digital property. Of course there are cats involved ;)

Broccoli demon lingers in cauliflower heaven: Day 2 — November 6, 2017

Broccoli demon lingers in cauliflower heaven: Day 2

So, the Earth did its rotation thingy and a new day dawned on my cauliflower project. After the euphoria of day one, I felt like something creamy for the next round. My thoughts strayed to the two options I typically debate in my head: mayonnaise with mustard or blue cheese sauce?

Frankly, I stick with those because they are easy to make, especially the first one. I mean, you just mix mayo with mustard and you’re done! Sometimes I add a spoonful or two of yogurt, depending on what else is in the dish to keep it from getting too rich.

I decided to go with blue cheese sauce. Since that’s quite the extravaganza in my book, I thought, “What the hell, let’s go wild and throw in some mushrooms!” And that’s what I ended up with: cauliflower with mushrooms and blue cheese sauce.

Cauliflower in blue 🙂

All right then, you have your steamed mixture of cauliflower and carrots. You’ll also need the following:

  • A few mushrooms (I had five mid-sized ones)
  • A little butter
  • Parsley
  • Ground black pepper

And these for the sauce:

  • 100ml of cooking cream (mine came in one of those small cartons)
  • 50g of blue cheese
  • 50ml of milk

And…action!

Cut the mushroom up however you want and throw them in the pan, where the melted butter is sizzling and beckoning. My two cents: use as little butter as possible because there’s plenty of fat in the sauce. Of course, if your attitude to butter and similar fats is summed up by “the more, the better,” don’t let me stop you.

Once the mushrooms are cooked, turn off the heat, sprinkle with black pepper and chopped parsley and give the mixture a few good final stirs. Then remove the pan, take a deep breath and proceed with the sauce.

Did you notice how I gave you exact measures for the sauce ingredients? People who have read my recipes know that I have quite the disdain for precise quantities, but I’ve come to realize that sometimes you just have to do what you’re told. This sauce is a case in point. The first time I made it, my passion for blue cheese got the better of me and I plonked in the entire piece, which was 100g. I tell you, it was a massive waste of material as the sauce turned out too salty. I may or may not have cried in anger and despair.

Anyway, here’s how you make the sauce. Pour the cream into a pan and bring to boil while stirring. Add the milk and the mashed blue cheese and keep stirring until the cheese fully melts.

IMG_20171102_203501

That’s it! All you have to do now is mix everything together, give it a few minutes to settle and proceed to devour with gusto. I think I gave my cats a scare because I was practically growling while I ate. I probably sound disgusting…Maybe I should just keep some things to myself.

See ya soon!

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