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John William Tuohy lives in Washington DC

Cauliflower Au Gratin



I am on a protein diet so I make Cauliflower Au Gratin in place of my beloved potatoes. We buy “Cauliflower rice” because it easier to deal with than a stalk of Cauliflower.


Cauliflower Au Gratin
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
1 pinch ground black pepper
1 pinch ground nutmeg
 Add all ingredients
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
Place cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
Bake in the preheated oven until cheese is melted and browned, about 25 minutes.


Baked chicken is simple to make and economical. After I’ve eaten the white breast meat, I toss all the left overs into a pot with chicken broth, carrots and celery and you have a nice soup.
But a Perdue chicken. I’ve met the family and toured their facilities and they’re clean and modern and only use top grade materials.
Toss it in the oven. Smear with whatever you like (I used salt, pepper and melted butter) when the white plastic thing inserted in the chicken pops up, it down.


Chicken gravy is simple. Before you place the chicken in the oven, elevate it on a rack over a dripping pan of some sort and pour in some chicken broth. When the chicken is done, pour the broth and drippings into a frying pan and cook, add some flour and stir.  

    

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