i was a tad disappointed with last month's bon appetit but this month's issue looks really promising. we're on the cusp of summer and autumn so i'm looking forward to using the remainder of summer produce in heartier recipes.
tonight we're going meatless :: cheesy baked penne with cauliflower and creme fraiche. meatless but not necessarily healthy. this dish is heavy on the dairy products, so i'm sure it's chock-full of calories and fat. while i made the sauce i had to blot the grease with a paper towel because there was a pocket of cheese/butter fat.
some notes ::
- active time (for me) was 45 minutes (plus 35 minutes baking time). i suggest grating the cheese and measuring the ingredients before the actual preparation of the dish. (and, no, i don't need reminding that prepping all the ingredients first is standard procedure.)
- i used broccoflower, which was tasty. whether you use cauliflower or broccoflower, be sure not to overcook it during the sauting stage; it's good to have the bite in the final dish.
- the recipe calls for 10oz of the penne. i used the whole bag (16oz) and i still had plenty of sauce to coat everything, and it baked up nice and cheesy.
- be liberal with the ground pepper; pepper gives it a nice contrasting flavor so you don't overload on the cheese.
- i skipped the breadcrumb crust on top because i was being lazy. in its place, to get a little bit of crunch, i sprinkled finely grated parmesan on top and after baking for 35 minutes i finished it off with a couple minutes under the broiler.
- definitely not a cheap dinner :: all the dairy ingredients begin to add up. but they're not hard to find ingredients. i was able to get everything at tj's.
- rupert and i had the leftovers for lunch the next day, and after microwaving the food we noticed a pool of grease. best to sop it up with a paper towel before digging in.