This is a nice side dish to make when you're sick of potatoes, pasta and rice. It's creamy and a little nutty from the crispy panko. I think maybe a combination of cheeses could have made it even better.
Gratin of Cauliflower with Gruyére
Cooking Light November 2008
Gruyère's nutty, earthy flavor is a nice match for subtle cauliflower, and crisp breadcrumbs add texture. Substitute broccoli for the cauliflower, if you prefer. You can prepare all the elements for the dish a day ahead, if necessary. Refrigerate the sauce, the cauliflower, and the breadcrumb mixture separately, and simply assemble before baking.
1 medium head cauliflower, trimmed and cut into florets (about 2 pounds)
½ teaspoon kosher salt, divided
2 teaspoons butter
⅓ cup panko (Japanese breadcrumbs)
½ cup (2 ounces) shredded Gruyère cheese, divided
2 tablespoons finely chopped fresh chives
½ cup finely chopped onion
1 garlic clove, minced
3 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
3 tablespoons chopped fresh flat-leaf parsley
¼ teaspoon freshly ground black pepper
1. Preheat oven to 400°.
2. Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 teaspoon salt; toss. Bake at 400° for 30 minutes or until almost tender. Cool 5 minutes.
3. Preheat broiler.
4. Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives.
5. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add flour; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Broil 3 minutes or until golden brown and thoroughly heated.
Yield: 6 servings (serving size: 2/3 cup)
CALORIES 161 (34% from fat); FAT 6g (sat 3.6g,mono 1.7g,poly 0.3g); IRON 1mg; CHOLESTEROL 20mg; CALCIUM 233mg; CARBOHYDRATE 18g; SODIUM 295mg; PROTEIN 9.7g; FIBER 3.6g
MacGourmet Rating: 4 Stars
This turkey dish is good, but nothing too special. The sauce doesn't really get too thick - I wanted it to be more like a gravy or something. It could have used a little slurry to make it nice and thick. The other weird thing is that you get the pancetta nice and crispy, but then let it soak in wine and broth, so it goes back to being soft. I'd suggest removing it before adding the liquid, and then sprinkling it on top of the final dish.
Turkey Cutlets with Pancetta-Sage Sauce
Cooking Light November 2008
Enjoy a turkey dinner on a weeknight or for a smaller Thanksgiving party with this simple dish. Serve with mashed potatoes or egg noodles.
1 ½ lbs. turkey breast cutlets (about 8 cutlets)
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅓ cup thinly sliced pancetta (about 1 ounce)
2 tablespoons thinly sliced fresh sage
¾ cup white wine
½ cup fat-free, less-sodium chicken broth
2 tablespoons butter, cut into small pieces
1. Sprinkle turkey evenly with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add half of turkey to pan; cook 1 minute on each side or until browned and done. Repeat procedure with remaining turkey; keep warm.
2. Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Remove pan from heat; stir in butter. Serve with turkey.
4 servings (serving size: about 4 ounces turkey and about 2 1/2 tablespoons sauce)
CALORIES 269(31% from fat); FAT 9.1g (sat 5g,mono 2.7g,poly 0.8g); IRON 2.2mg; CHOLESTEROL 126mg; CALCIUM 28mg; CARBOHYDRATE 0.8g; SODIUM 595mg; PROTEIN 43.1g; FIBER 0.0g
MacGourmet Rating: 3 Stars
Labels: cauliflower, cooking light, cutlet, gratin, gruyere, pancetta, panko, sage, turkey