food

Pasta with Gorgonzola Cheese and Roasted Cauliflower

Gorgonzola Cauliflower Pasta.jpg

My nephew, Dalton (sister’s son), and niece, Laurel, (brother’s daughter), got together on Christmas eve and cooked up this “boujee” (their description!) version of my favorite dish - mac’n cheese.

Tender roasted cauliflower florets, Gorgonzola cheese, and the organic pasta they used, sets this apart from my typical elbow macaroni and cheddar dish, and make it special enough to serve at any dinner party of distinction. It’s versatile enough to use as a vegetarian main, or a side. (Perhaps to a halibut filet?)

Dalton and Laurel, a very Cousin Christmas!

Dalton and Laurel, a very Cousin Christmas!

Ingredients:

  • 1 head cauliflower, cut into small florets (less than an inch)

  • ¼ cup olive oil

  • ¾ teaspoon

  • freshly ground black pepper

  • 1 large leeks, halved and thinly sliced

  • 2 cloves garlic, thinly sliced

  • 8 ounces pasta like farfalle, bowtie, or fusilli

  • 3 tablespoons unsalted butter, cubed

  • 6 ounces Gorgonzola cheese, crumbled

  • chives for serving

Directions:

  1. Pre-heat oven to 425 degrees.

  2. In a large bowl, toss cauliflower, leeks, and garlic with olive oil, salt and 3-4 twists of freshly ground black pepper. Spread in a single layer onto a baking sheet or roulade pan and bake for about 35-40 minutes until cauliflower is tender and all veggies are caramelized.

  3. Cook pasta in large stock pot of salted boiling water - remove from heat just BEFORE it is al dente. Remove about 1 cup of the water - set aside, then drain the pot.

  4. Return the pasta to the pot, add the butter, Gorgonzola, a few more twists of the black pepper and 1/2 cup pasta water. Stir thoroughly until cheese is melted and evenly distributed.

  5. Add the roasted florets. leeks, and garlic to the pasta, then season with additional salt and pepper (if desired). If it is too dry, add more of the reserved pasta water.

  6. Dish into shallow serving bowls and garnish with chopped chives. Serve it up warm and delicious!

After carefully taste-testing and much discussion, our two burgeoning chefs decided it could be made even a little more extra by adding crab or lobster to the mix. I have to agree.

New "Can't Live Without" | Copper Chef All-around square pan

New "Can't Live Without" | Copper Chef All-around square pan

Copper Chef was supposed to be great on all cooking surfaces and in the oven, work as a rice-cooker, steamer, roasting pan, stock-pot, wok, and baking dish. It's extra deep sides were said to hold 25% more food than most round pans. It's non-stick (no butter or oils, so heart-healthy) and a cinch to clean-up.

Guess what? They were everything they were supposed to be!

Moore's Marinades & Sauces | Grilled Beef Skewers

Moore's Marinades & Sauces | Grilled Beef Skewers

I’m sharing the recipe for Grilled Beef Skewers from Moore’s with you today. I love to cook and I love to eat! This is no secret. My friends from Moore’s certainly know this and encourage my taste for tasting by sending me the most delicious, versatile, bottles of marinades and sauces; we use them for everything!