Roasted Cauliflower with Parmesan and Pancetta

Roasted Cauliflower with Parmesan and Pancetta

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_105721,00.html

I really don't like cauliflower. Maybe broccoli. Chances are I won't make this again.

1 head cauliflower, cut into pieces (about 6 cups)
4 ounce piece pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 clove garlic, whole
1 teaspoon red pepper flakes
1 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup bread crumbs

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.

In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.

Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

Shrimp and Goat Cheese Risotto

Risotto since my class has never been so easy. I had a lot of left over goat cheese, so this recipe was a natural choice to try. This was tasty. But I still like the spicy sausage one more.

http://www.foodandwine.com/recipes/shrimp-and-goat-cheese-risotto




Shrimp and Goat Cheese Risotto

* healthy HEALTHY

TOTAL TIME: 50 MIN
SERVES: 4
ingredients

* 1 quart chicken stock or canned low-sodium broth
* 3/4 pound medium shrimp, shelled and deveined
* 1 tablespoon unsalted butter
* 2 tablespoons extra-virgin olive oil
* 2 garlic cloves, minced
* 1 small onion, finely chopped
* 1 cup arborio rice (8 1/2 ounces)
* 1/2 cup dry white wine
* 1/2 cup chopped basil leaves
* 1/4 cup soft fresh goat cheese (1 1/2 ounces)
* 2 tablespoons freshly grated Parmesan cheese
* 1/4 teaspoon finely grated fresh ginger
* 1/4 teaspoon finely grated lemon zest
* Salt and freshly ground pepper

directions

1. In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes. With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.
2. In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total. Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.