First of all, since this is officially my last French Fridays with Dorie post of 2011, I would like to take a moment to wish all of my fellow cooks a very Happy & Healthy New Year. I have had such a great time cooking along with all of you this past year and can’t imagine a nicer group to embark on this delicious project with. Thank you so much for welcoming me in as a late comer to this lovely group and for always cheering me up on those occasions when my recipe didn’t turn out as I had hoped. I have learned so much from you and look forward to a fresh year of tasty adventures to come.
Now about that recipe. This week’s FFwD recipe was Cauliflower-Bacon Gratin (recipe posted here on NPR). However, knowing that this week would be a hectic one for me, I must admit that I actually made this dish several weeks ago, as a side for my Chard-Stuffed Pork Roast. And considering that my pork did not turn out so well, I was very grateful that my cauliflower did.
While a little too decadent for everyday fare, this recipe would be right at home on any holiday laden table. It’s creamy, bacony goodness, with a little cauliflower thrown in just to make you feel good about yourself. The name of the recipe is actually a bit misleading though, because this dish is more like a savory custard or a quiche than a typical potato gratin. The addition of flour and eggs helps the gratin to firm up in the oven, though mine did need a bit more time than called for to reach the right consistency. But regardless of what you call it, it is darn tasty.
And now I’m off to get my shopping and cleaning done for tomorrow. We have a small group of friends coming over for New Year’s Eve and our apartment still looks like a post-Christmas mess!