About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Gratinéed Cauliflower with Butter and Parmesan Cheese | Main | Fried Cauliflower Wedges with Egg and Bread Crumb Batter »

Gratinéed Cauliflower with Béchamel Sauce

Our younger son Brad prepared this recipe.

My wife and I have 4 children - Kelly, Steve, Meredith and Brad - our attempt at immortality. Kelly's son, Liam, has made an appearance in this project - we see him a lot - lucky us. Kelly is a teacher, married to John, & is only about 15 minutes away; Steve is a Mechanical Engineer, engaged to Kate, & lives about 3 hours away - see below at Yankee Stadium; Mere lives in Ottawa & works for the federal government- her life is an adventure and we're along for the ride; Brad is continuing his education in the Toronto region and likes to cook - so, why not?

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Ingredients below - pretty bland looking - cauliflower, parmigiano reggiano cheese, flour, salt, milk, nutmeg, butter. The milk, butter, flour and most of the salt are used in making the Béchamel sauce.

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Everything in a buttered baking dish, ready to go into the oven.

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The final result - not much more to say. Pretty good cauliflower dish.

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What I liked about this recipe:

Well, pretty easy - especially since I didn't have to prepare it.

But, actually, I liked the opportunity to consult with one of my children about this dish - so, it was a winner.

What I didn't I like about this recipe:

No problems.

Would I make it again?

Yes.

Posted to 3. Wednesday - Doug by DougPhillips on January 19, 2011 6:00 AM

Comments (1)

Marcella Hazan:

Marvelous family, good work Mr & Mrs Doug, immortality is in the making!

In another of my books, either "Marcella Cucina" or "Marcella Says", there is an exceptionally tasty version of this dish with with ham.

Posted by Marcella Hazan | January 20, 2011 2:16 PM

Posted on January 20, 2011 14:16

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This page contains a single entry from the blog posted on January 19, 2011 6:00 AM.

The previous post in this blog was Gratinéed Cauliflower with Butter and Parmesan Cheese.

The next post in this blog is Fried Cauliflower Wedges with Egg and Bread Crumb Batter.

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