kevin313
Well-known member
With all the produce coming into the farmers market, we tried something different with cauliflower (which we love - I know it's not everyone's favorite!).
Cauliflower Custard
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kevin313
Well-known member
Here's the recipe:
warmsecondrinse
Well-known member
Thanks Kevin & Ralph!
Aside from a delicious recipe I now have a whole slew of videos to watch while I recuperate. I suspect I'll have a lot of time on my hands; whenever I'm ill or injured my body tends to do the first third of recovery really quickly. That means I often spend a lot of time in that annoying state of "I feel FINE as long as I don't try to move or actually do anything."
So now, has anyone made this recipe using turnip, rutabaga, or parsnip? If so, what's your favorite way of cooking the root beforehand?
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Off-topic comment:
"Zhuzh"? Honestly, that sounds like Polish to me, written "żuż". Then again, I'm not the best judge. I was 35 years old when I found out that one day at work that "szmata" wasn't a Polish word. That evening my grandmother confirmed that it was actually Yiddish "schmata", YET ANOTHER Yiddish word that had found its way into the family's Polish because most customers in their store were (in the P.C. verbiage of late 1800's) 'assimilated Jews'
(link to explain that phrase: http://www.yivoencyclopedia.org/article.aspx/Assimilation#id0e4vai ). Apologies to all for outdated P.C. lingo.
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Thanks again for the recipe. I've subscribed
Jim
Aside from a delicious recipe I now have a whole slew of videos to watch while I recuperate. I suspect I'll have a lot of time on my hands; whenever I'm ill or injured my body tends to do the first third of recovery really quickly. That means I often spend a lot of time in that annoying state of "I feel FINE as long as I don't try to move or actually do anything."
So now, has anyone made this recipe using turnip, rutabaga, or parsnip? If so, what's your favorite way of cooking the root beforehand?
-------------------------
Off-topic comment:
"Zhuzh"? Honestly, that sounds like Polish to me, written "żuż". Then again, I'm not the best judge. I was 35 years old when I found out that one day at work that "szmata" wasn't a Polish word. That evening my grandmother confirmed that it was actually Yiddish "schmata", YET ANOTHER Yiddish word that had found its way into the family's Polish because most customers in their store were (in the P.C. verbiage of late 1800's) 'assimilated Jews'
(link to explain that phrase: http://www.yivoencyclopedia.org/article.aspx/Assimilation#id0e4vai ). Apologies to all for outdated P.C. lingo.
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Thanks again for the recipe. I've subscribed
Jim
The recipe sounds great. Will definitely have to give it a try.
I love roasted cauliflower with a little grated garlic and a splash of olive oil w/ freshly grated parmigiano reggiano cheese. I wonder how that would taste in your custard recipe.
HMMMMMMMMMMM........now i'm hungry!!!!
I love roasted cauliflower with a little grated garlic and a splash of olive oil w/ freshly grated parmigiano reggiano cheese. I wonder how that would taste in your custard recipe.
HMMMMMMMMMMM........now i'm hungry!!!!
kevin313
Well-known member
Thanks, all!!
Joe - thanks for the love!! Glad you like the recipe!!
Jim - sending you wishes for a good and speedy recovery! You could make a variation on this using other vegetables...the rutabaga recipes I see are few and far between
I don't know where some of these words come from, but I think some of them are hybrids of different cultures.
Thanks!
Joe - thanks for the love!! Glad you like the recipe!!
Jim - sending you wishes for a good and speedy recovery! You could make a variation on this using other vegetables...the rutabaga recipes I see are few and far between
I don't know where some of these words come from, but I think some of them are hybrids of different cultures.
Thanks!
filterflo58
Well-known member
serious that must cause a need for gas x.
