Looks delicious! I love potatoes au gratin, so I’m sure I’ll love cauliflower au gratin, too! Béchamel is a sauce I’ve been making for decades but I called it a white sauce. 😆 Thank you for the recipe, Dorie.
I remember my mother, who cooked almost nothing and almost never, talk about learning to make white sauce in school. Of course, she didn't make it at home! Hope you like the gratin - xoD
Thanks for your excellent post Dorie. I love all the featured recipes, especially the cauliflower gratin. I was a keen baker growing up and also started experimenting with cooking in my teens. I mastered the white sauce at about age 15, probably more a béchamel sauce, since I usually added cheese, so that shows how easy it is to make. It's such a versatile sauce to make and can transport so many dishes to sublime, in my view. Also in my teens I often tried the recipes on the back of packaging and they turned out great. I still have a collection of these old packaging recipes that my Mom kept. The one we all especially loved was the Carnation Milk brownies. They bring back great memories.
Elizabeth, what a wonderful message! Thank you. And now I'm interested in those brownies. I don't know why, but until really only a few years ago, I had an aversion to evaporated and condensed milks. I can't explain it. But when I had to use evaporated milk in a friend's recipe, I realized how good it is in baking. Off to search! Thank you again - xoD
My mother often made a cheese sauce to put on cauliflower or broccoli to entice the children. I still crave it sometimes but I use better cheese and do the gratinée. Taleggio is currently my favorite.
It's funny, in her introduction to the cauliflower au gratin, Carrie says that it was a dish even her children loved! "Au gratin" sounds so grown-up, but really, as you said, it's cheese sauce and yes, Taleggio is such a good cheese for that! xoD
Bonjour Dorie, I have that same baking chocolate wrapper with the recipe for mousse au chocolat. I've not made it, as it's very similar to the recipe I make from a French cookbook I bought decades ago. The only difference is that mine has a little butter and Grand Marnier! The wrapper also has a recipe for fondant au chocolat. Product recipes can sometimes be the best, as they want repeat customers. Some of the most famous ones I can think of are German chocolate cake, Nestles toll house cookies, and Libbey's pumpkin pie. My mom always made meat loaf from the recipe on the Quaker Oats box. Thanks for sharing the cauliflower recipe. The next time I make a gratin de chou-fleur, I'm definitely trying this recipe.
Michael loves meatloaf - I think I'll see if I can find that Quaker Oats recipe. Merci for the reminder of it and the other back-of-the-box (bar/can/bag) recipes - xoD
I used to help my mom make it back in the 60s. It was probably this recipe, or very close to it. I remember adding an egg and a can of tomato sauce, not juice. Ketchup was not involved, which would add sugar.
No matter what is going on in my life, you never fail to put a smile on my face with your beautiful stories. Your stories put me in an enchanted land and I feel so happy. Thank you a million times over. I just added cauliflower to my shopping list.
I worked for a caterer in the early 1990s and two of her go to dishes were spinach soufflé and mushrooms stuffed with spinach soufflé. Only her staff knew the secret ingredient in both dishes, Stouffers frozen spinach soufflé
Cauliflower Gratin going in the oven! I know it will be super yum! And I enjoy the flow of your newsletters, absolutely can tell how much you love it :)
Your warmth is just what we need right now. Does this count, I made besciamella last week for eggs Florentine? And bough big bag O cauliflower Monday? My contributions to the trend.
I love this story of the little French white lie, and I experienced it many times in the short time I lived in Paris. I figured it out pretty quickly and henceforth adhere to the rule, but I definitely brought that trick home with me to New York City. In all my big dinner party spreads, while almost everything is homemade, there’s occasionally one small cheat that ends up winning raves.
Sarah, you are such a wonderful cook and terrific hostess - it's fun to know that even you sometimes tuck a little something storebought into your menu and don't say a word about it - xoD
Merci Dorie..for sharing this recipe and for being happiness personified. We love cauliflower and just roast it in the oven, so this will be something new to try. XOXO, Kate
Really interesting post. Since I cook dinner nearly 7 days a week, I make a plan for a week’s worth of menus, making sure to leave wiggle room for changes if necessary. I don’t make homemade pasta or bake my own bread—I live in Brooklyn and can buy exceptional products—so if I buy something “store bought,” I tell the truth and never feel guilty. A short cut is often a lifesaver!
Sue, you live in such a good neighborhood for food! And three cheers for 'fessing up. Often store bought isn't only a short cut, it's something truly good - xoD
I just arrived in Paris to take a boulangerie and viennoiserie class at Ferrandi (and enjoy many of your recommendations while I’m here!). Any guesses as to what veggie they served in our student cafeteria yesterday?! 😅 You’re right, it’s absolutely trending!
Looks delicious! I love potatoes au gratin, so I’m sure I’ll love cauliflower au gratin, too! Béchamel is a sauce I’ve been making for decades but I called it a white sauce. 😆 Thank you for the recipe, Dorie.
I remember my mother, who cooked almost nothing and almost never, talk about learning to make white sauce in school. Of course, she didn't make it at home! Hope you like the gratin - xoD
Thanks for your excellent post Dorie. I love all the featured recipes, especially the cauliflower gratin. I was a keen baker growing up and also started experimenting with cooking in my teens. I mastered the white sauce at about age 15, probably more a béchamel sauce, since I usually added cheese, so that shows how easy it is to make. It's such a versatile sauce to make and can transport so many dishes to sublime, in my view. Also in my teens I often tried the recipes on the back of packaging and they turned out great. I still have a collection of these old packaging recipes that my Mom kept. The one we all especially loved was the Carnation Milk brownies. They bring back great memories.
Elizabeth, what a wonderful message! Thank you. And now I'm interested in those brownies. I don't know why, but until really only a few years ago, I had an aversion to evaporated and condensed milks. I can't explain it. But when I had to use evaporated milk in a friend's recipe, I realized how good it is in baking. Off to search! Thank you again - xoD
My mother often made a cheese sauce to put on cauliflower or broccoli to entice the children. I still crave it sometimes but I use better cheese and do the gratinée. Taleggio is currently my favorite.
It's funny, in her introduction to the cauliflower au gratin, Carrie says that it was a dish even her children loved! "Au gratin" sounds so grown-up, but really, as you said, it's cheese sauce and yes, Taleggio is such a good cheese for that! xoD
Bonjour Dorie, I have that same baking chocolate wrapper with the recipe for mousse au chocolat. I've not made it, as it's very similar to the recipe I make from a French cookbook I bought decades ago. The only difference is that mine has a little butter and Grand Marnier! The wrapper also has a recipe for fondant au chocolat. Product recipes can sometimes be the best, as they want repeat customers. Some of the most famous ones I can think of are German chocolate cake, Nestles toll house cookies, and Libbey's pumpkin pie. My mom always made meat loaf from the recipe on the Quaker Oats box. Thanks for sharing the cauliflower recipe. The next time I make a gratin de chou-fleur, I'm definitely trying this recipe.
Michael loves meatloaf - I think I'll see if I can find that Quaker Oats recipe. Merci for the reminder of it and the other back-of-the-box (bar/can/bag) recipes - xoD
I used to help my mom make it back in the 60s. It was probably this recipe, or very close to it. I remember adding an egg and a can of tomato sauce, not juice. Ketchup was not involved, which would add sugar.
https://www.quakeroats.com/cooking-and-recipes/prize-winning-meatloaf
off to look - thank you - xoD
No matter what is going on in my life, you never fail to put a smile on my face with your beautiful stories. Your stories put me in an enchanted land and I feel so happy. Thank you a million times over. I just added cauliflower to my shopping list.
Carol, this really touched me - thank you. Thank you so much - xoD
I worked for a caterer in the early 1990s and two of her go to dishes were spinach soufflé and mushrooms stuffed with spinach soufflé. Only her staff knew the secret ingredient in both dishes, Stouffers frozen spinach soufflé
I love this story! Thanks for the giggle - xoD
Cauliflower Gratin going in the oven! I know it will be super yum! And I enjoy the flow of your newsletters, absolutely can tell how much you love it :)
Ohhh thank you, Rosemary. And I hope you love the gratin - xoD
loved it, and especially my husband who is not a cauli fan :)
Lucky me! Conjured up Baking with Dorie from the library today. Eager to try the valentines treats (and cauliflower too!)
Hope you love all of it - xoD
Your warmth is just what we need right now. Does this count, I made besciamella last week for eggs Florentine? And bough big bag O cauliflower Monday? My contributions to the trend.
Priscilla, consider yourself awarded a big "on trend" check mark! xoD
I love this story of the little French white lie, and I experienced it many times in the short time I lived in Paris. I figured it out pretty quickly and henceforth adhere to the rule, but I definitely brought that trick home with me to New York City. In all my big dinner party spreads, while almost everything is homemade, there’s occasionally one small cheat that ends up winning raves.
Sarah, you are such a wonderful cook and terrific hostess - it's fun to know that even you sometimes tuck a little something storebought into your menu and don't say a word about it - xoD
Loved your comments at the end of your newsletter and before the recipe. They warm the heart...Perfect for a cold winter afternoon. LE
Thank you, Lynn. Warm hearts in winter - it's what we all need - xoD
Merci Dorie..for sharing this recipe and for being happiness personified. We love cauliflower and just roast it in the oven, so this will be something new to try. XOXO, Kate
And merci to you, Kate, for your sweet words. I love roasted cauliflower too, but this gratin ... I think you'll love it - xoD
Really interesting post. Since I cook dinner nearly 7 days a week, I make a plan for a week’s worth of menus, making sure to leave wiggle room for changes if necessary. I don’t make homemade pasta or bake my own bread—I live in Brooklyn and can buy exceptional products—so if I buy something “store bought,” I tell the truth and never feel guilty. A short cut is often a lifesaver!
Sue, you live in such a good neighborhood for food! And three cheers for 'fessing up. Often store bought isn't only a short cut, it's something truly good - xoD
Everything sounds and looks delicious! Loving your posts! Must get on the cauliflower au gratin trend train…
Sandra, thank you! I love writing this newsletter, so I'm so happy that you're enjoying it. And yes, get on the cauliflower au gratin! xoD
I just arrived in Paris to take a boulangerie and viennoiserie class at Ferrandi (and enjoy many of your recommendations while I’m here!). Any guesses as to what veggie they served in our student cafeteria yesterday?! 😅 You’re right, it’s absolutely trending!
Funny, right? I hope the class is terrific. I just subscribed to your newsletter, so I'm sure I'll find out. Thanks for being here - xoD
It’s been terrific indeed…I’m excited to share more! (And thanks for signing up and giving me a *huge* fangirl moment. 🤩)
where do I find the cauliflower recipe. I am a subscriber. thank You