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Please Fave the Original Submission here.
Another great food delight from
!
(Please excuse the photo this week. The camera went TOTALLY wonky, and turned the Broccoli BLUE! YIPE! Had to do a bit of color photo touch up.)
This is still a Work In Progress (WIP), as the dish turned out far more 'soupy' than Vrghr had intended. However, the flavor was so darn good, that wuffy had to post it anyway. And, should you choose to serve this over pasta, the extra liquid would be a benefit instead of a detriment.
This makes use of one of those "formed and processed" pseudo-ham things instead of a legitimate ham steak, just because wuffy was given a big loaf of one and needed to do something with it. It actually worked out quite well in this dish. And they're definitely cheaper than a "real" ham. So, Win Win!
The flavor, as previously mentioned, was spectacular! Wonderful cheeses, a nice touch of sherry, and all sorts of savory goodness. Plus, rich and creamy from the cream and cheese additions. Once wuff gets the proportions of sauce to veggie and ham right, this will really be a winner! But Vrghr will happily eat it as-is any day, just for the flavors!
Ingredients:
~1.5 processed formed Ham, cubed
1 pkg (12 oz) Broccoli Florettes
1 pkg (12 oz) Cauliflower Florettes
8 oz Gouda Cheese
4 oz Parmigiano Reggiano Cheese
4 oz aged Fontina Cheese
1 pint Table Cream
~2/3 C 2% Milk
2 Shallots, minced
3 Tbs Ghee (or unsalted Butter)
2 Tbs all purpose Flour
~1/2 C Italian Seasoned Bread Crumbs
~1/3 C Grated Parmesan Cheese
1/2 C dry Sherry
1 tsp Ajwain ( https://www.penzeys.com/online-cata.....24/p-1198/pd-s )
1 Tbs Minced Garlic
1 tsp Granulated Garlic
1 tsp Smoked Paprika
1 tsp ground Black Pepper
1/2 tsp Crushed Rosemary
1/4 tsp Nutmeg
OPTIONAL: 2 Jalapeño Peppers, minced, seeds & membranes removed
For the Blanching liquid
1 Tbs Rosemary Garlic Seasoning
3 tsp Salt
2 Qts Water
Directions:
Cut the ham into 3/4" cubes. Mince the Shallots. If using Jalapeño peppers, slice open and remove the seeds and internal membranes (DO NOT TOUCH YOUR EYES after handling the peppers!) and mince. Grate the cheeses or shave with a veggie peeler to speed up melting.
Preheat oven to 350 degrees.
In a large pot, heat the water and season with the salt and Rosemary Garlic seasonings. When boiling strongly, pour in the broccoli and cauliflower florettes. Let the liquid return to a boil, and continue to boil for about 3-4 minutes.
Quickly pour off the boiling water and replace it with cold water from the tap, or ice water if you have it, to stop the cooking. Drain off the water when the veggies are chilled. The broccoli should be bright green, but not really cooked. The veggies will finish cooking in the oven.
In a large, oven-proof skillet, heat the ghee or butter until hot, and add the shallots. Cook until translucent, but not browned.
Sprinkle in the flour and stir to combine all the butter and shallots. Allow to cook until the roux is barely starting to color. (about 5 minutes)
Add the nutmeg, granulated garlic, rosemary, black pepper, and sherry. If using the Jalapeños, add them now. Stir into the roux. Cook until the flavors bloom on the spice, and the sherry is almost completely evaporated.
Stir in the milk, then add the Gouda, Fontina, and Parmigiano Reggiano cheeses. Stir and cook until the cheeses melt.
Add half of the pint of cream. Stir to incorporate.
Add the diced ham. Stir in, and allow to cook for a minute or two, to flavor the sauce.
Add the blanched veggies, and fold into the sauce. If necessary, thin with more of the cream (since this version was so "loose", you might want to not thin it much more!).
Wipe down the edges of your skillet with a paper towel (prevents it from burning in the oven and making clean-up harder).
Sprinkle the seasoned breadcrumbs over the surface. Sprinkle on the grated Parmesan cheese.
Pop the skillet into the pre-heated oven for 35-45 minutes, until the bread crumbs are toasty and the cheese browns, and the sauce is bubbly.
Remove from oven, and allow to cool for 10 minutes (the sauce is MOLTEN hot at this point!).
Devour!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Another great food delight from
!******************************(Please excuse the photo this week. The camera went TOTALLY wonky, and turned the Broccoli BLUE! YIPE! Had to do a bit of color photo touch up.)
This is still a Work In Progress (WIP), as the dish turned out far more 'soupy' than Vrghr had intended. However, the flavor was so darn good, that wuffy had to post it anyway. And, should you choose to serve this over pasta, the extra liquid would be a benefit instead of a detriment.
This makes use of one of those "formed and processed" pseudo-ham things instead of a legitimate ham steak, just because wuffy was given a big loaf of one and needed to do something with it. It actually worked out quite well in this dish. And they're definitely cheaper than a "real" ham. So, Win Win!
The flavor, as previously mentioned, was spectacular! Wonderful cheeses, a nice touch of sherry, and all sorts of savory goodness. Plus, rich and creamy from the cream and cheese additions. Once wuff gets the proportions of sauce to veggie and ham right, this will really be a winner! But Vrghr will happily eat it as-is any day, just for the flavors!
Ingredients:
~1.5 processed formed Ham, cubed
1 pkg (12 oz) Broccoli Florettes
1 pkg (12 oz) Cauliflower Florettes
8 oz Gouda Cheese
4 oz Parmigiano Reggiano Cheese
4 oz aged Fontina Cheese
1 pint Table Cream
~2/3 C 2% Milk
2 Shallots, minced
3 Tbs Ghee (or unsalted Butter)
2 Tbs all purpose Flour
~1/2 C Italian Seasoned Bread Crumbs
~1/3 C Grated Parmesan Cheese
1/2 C dry Sherry
1 tsp Ajwain ( https://www.penzeys.com/online-cata.....24/p-1198/pd-s )
1 Tbs Minced Garlic
1 tsp Granulated Garlic
1 tsp Smoked Paprika
1 tsp ground Black Pepper
1/2 tsp Crushed Rosemary
1/4 tsp Nutmeg
OPTIONAL: 2 Jalapeño Peppers, minced, seeds & membranes removed
For the Blanching liquid
1 Tbs Rosemary Garlic Seasoning
3 tsp Salt
2 Qts Water
Directions:
Cut the ham into 3/4" cubes. Mince the Shallots. If using Jalapeño peppers, slice open and remove the seeds and internal membranes (DO NOT TOUCH YOUR EYES after handling the peppers!) and mince. Grate the cheeses or shave with a veggie peeler to speed up melting.
Preheat oven to 350 degrees.
In a large pot, heat the water and season with the salt and Rosemary Garlic seasonings. When boiling strongly, pour in the broccoli and cauliflower florettes. Let the liquid return to a boil, and continue to boil for about 3-4 minutes.
Quickly pour off the boiling water and replace it with cold water from the tap, or ice water if you have it, to stop the cooking. Drain off the water when the veggies are chilled. The broccoli should be bright green, but not really cooked. The veggies will finish cooking in the oven.
In a large, oven-proof skillet, heat the ghee or butter until hot, and add the shallots. Cook until translucent, but not browned.
Sprinkle in the flour and stir to combine all the butter and shallots. Allow to cook until the roux is barely starting to color. (about 5 minutes)
Add the nutmeg, granulated garlic, rosemary, black pepper, and sherry. If using the Jalapeños, add them now. Stir into the roux. Cook until the flavors bloom on the spice, and the sherry is almost completely evaporated.
Stir in the milk, then add the Gouda, Fontina, and Parmigiano Reggiano cheeses. Stir and cook until the cheeses melt.
Add half of the pint of cream. Stir to incorporate.
Add the diced ham. Stir in, and allow to cook for a minute or two, to flavor the sauce.
Add the blanched veggies, and fold into the sauce. If necessary, thin with more of the cream (since this version was so "loose", you might want to not thin it much more!).
Wipe down the edges of your skillet with a paper towel (prevents it from burning in the oven and making clean-up harder).
Sprinkle the seasoned breadcrumbs over the surface. Sprinkle on the grated Parmesan cheese.
Pop the skillet into the pre-heated oven for 35-45 minutes, until the bread crumbs are toasty and the cheese browns, and the sauce is bubbly.
Remove from oven, and allow to cool for 10 minutes (the sauce is MOLTEN hot at this point!).
Devour!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 251.4 kB
Comments