Cooking with LMNO

[Jenne]

Oooh.  That's flippin' awesome looking. 

[LMNO]

Start by taking a head of cauliflower and separating the florets into one-inch pieces.  Chop the core and place in a food processor.




Blanch and shock the florets in salted boiling water, and process the core until minced.



Dice a shallot and mince garlic, adding bay leaf, thyme, and parsley.





Add the minced core, a bit of chicken stock, and some heavy cream.  Simmer gently for several minutes to soften the core and extract the flavors.




Remove thyme, parsley and bay leaf, and put the mixture in a blender.  Add nutmeg and curry powder, and blend until smooth.



Combine florets and puree, and then fill ramekins with the mixture.  Top with emmenthaler cheese and panko breadcrumbs.  Place in hot oven until bubbly and browned.





Season the lamb with rosemary, salt, and pepper.  Roast at low heat until internal temp is 145 or so, then sear in a hot skillet until browned.



Ok, we're not done.  Just for the hell of it, we decided to make an aioli sauce the original way.  Mortar and pestle, garlic, a bit of sauce.  Mash the hell out of it.



Squeeze some lemon and make it a paste.



Slowly add olive oil and keep grinding away.  When I say "slowly", I mean drop by drop for about 20 minutes.  Keep going until smooth and creamy.




And here it is all put together,  Yeah, I realize it could use some color for presentation, but maybe next time.



[edit to fix html pics]

[Jenne]

What do you call that cauliflower dish?  Sounds so yum!

[Dysfunctional Cunt]

This looks so awesome!!!!

[LMNO]

It's a cauliflower gratin closely resembling a dish in Thomas Keller's Bouchon.  It takes a lot of prep work, but it's really worth it.

[ñͤͣ̄ͦ̌̑͗͊͛͂͗ ̸̨̨̣̺̼̣̜͙͈͕̮̊̈́̈͂͛̽͊ͭ̓͆ͅé ̰̓̓́ͯ́́͞]

Hot damn.

[Sir Squid Diddimus]

So dinner is at what time then?

[LMNO]

Usually after the self-flagellation and anal douching.

[Sir Squid Diddimus]

Oh my, look at that. My uh.. cat exploded. Bees everywhere. Seems I can't make it
byyyyyyyyyyyyyye

[Luna]

Oh my, look at that. My uh.. cat exploded. Bees everywhere. Seems I can't make it
byyyyyyyyyyyyyye

Silly Squid.

Just go by for dessert.   

[Mesozoic Mister Nigel]

Oh my, look at that. My uh.. cat exploded. Bees everywhere. Seems I can't make it
byyyyyyyyyyyyyye

Best thing I've read all day

[Mesozoic Mister Nigel]

I am totally stealing it for my Facebook update, just to be a dick, because I'm in a dick mood.

[Richter]

Damn dude. 

About the aioli: is there a fast way that's worth a damn, or is it jsut a matter of time and effort to make it RIGHT?  Also, did you put the whole lemon slice in, or are you working the juice into the garlic to make the paste?

[Disco Pickle]

nicely done, think I'll try it this weekend.  I really need to get out of my current recipe rut.  not usually a cauliflower fan but that looks really good.

[LMNO]

Damn dude. 

About the aioli: is there a fast way that's worth a damn, or is it jsut a matter of time and effort to make it RIGHT?  Also, did you put the whole lemon slice in, or are you working the juice into the garlic to make the paste?

You can put the garlic in a blender and add some egg yolk to make it a garlic mayo, but the mortar & pestle is really the way to go.  I used about a teaspoon of lemon juice to get the paste going.  It's still an emulsion at heart, but the oil seems to absorb into the garlic somehow.