logo  
Home  |  Marlene Matar |   Recipes Alphabetical List  |  Books | Calendar, Fees and Regulations | Videos | Contacts
VIDEOS - MARLENE MATAR COOKING COURSES

Appetizers

Bread | Sandwiches

Desserts

Fish

Meat

Pasta | Rice

Poultry

Salads

Sauces

Soups

Vegetables

Cauliflower and Corn Gratin - Video (Video In Arabic Language) More Videos

Mante
Chinese Chicken Wings
  Chocolate Walnut Squares
Recipes Ideas Cauliflower and Corn Gratin - Recipe

Black Pasta with PrawnsBlack Pasta with Prawns: Original pasta dish prepared with bought black pasta made with squid ink, prawns, cherry tomatoes, garlic, and parsley.

Read more

A vegetarian gratin dish of cauliflower, corn and peas, baked in a cheesy white sauce.

Cauliflower and Corn Gratin

Ingredients:  4 servings

300 g. cauliflower (half a small head)

340g. can of corn, drained

1 cup peas, fresh or frozen

60 g. cheddar cheese, cut to small cubes

½ cup crushed salty crackers such as the brand Ritz

For white sauce

2 tablespoons butter

1 tablespoon vegetable oil

1 small onion, finely chopped

1 garlic clove, finely chopped

1 tablespoon flour

1 cup milk

½ cup whipping cream

1 egg

Dash of nutmeg

Salt if needed and freshly ground white pepper

 

For topping

⅓ cup crushed salty crackers such as the brand Ritz

2 tablespoons grated Parmesan cheese

1 tablespoon butter, melted

1. Separate cauliflower into florets and place in salted boiling water with a drop of white vinegar.  Simmer for 2 to 3 minutes or till almost tender.  Refresh in cold water.  Drain

2. Place peas in salted boiling water and cook 1 minute or till tender.  Refresh in cold water.  Drain. 

3. Place the cauliflower, peas, corn, cubed cheese, and the ½ cup crushed crackers in a big bowl.

4. Butter a 25 x 15 oven proof pan.

To prepare white saucePlace butter and oil over medium heat and fry the onion till tender, add the garlic and flour and fry stirring for one minute. 

Add the cream and milk gradually while stirring continuously till sauce boils and thickens.  Remove from heat and cool for few minutes, stir in the egg, nutmeg, salt, and white pepper.

To finish dish: Mix sauce with the vegetables in the big bowl, season and spoon into a buttered. ovenproof dish leveling top. Mix ingredients for topping and sprinkle on top.

Bake in a preheated 175 Cº (180 Fº) oven 25 to 30 minutes or till top is golden.

Serve hot on its own or to accompany grilled meat or chicken.  (Gratin may be prepared a day before serving.  Keep refrigerated but bring to room temperature before baking).

To reduce caloriesUse light crackers.  Instead of frying onion and garlic, cook with ½ cup water till onion is tender and water has evaporated then continue as above.  Add egg white without the yolk.  Do not use butter for topping, cover with crushed crackers without the Parmesan and spray with little vegetable oil. 

Black Olive Fusilli SaladBlack Olive Fusilli Salad: A delicious and filling salad from the famous restaurant "Olives" in Boston modified to accommodate our tastes. Serve it on its own or with cherry tomatoes and fresh mozzarella.

Read more

Creamed Corn and Chciken Soup from ChinaCreamed Corn and Chicken Soup from China. This is a delicious famous soup from the town of Shantuna in the North of China which has a smooth texture and ...

Read more

Smoked Duck Breast and Beans SaladSmoked Duck Breast and Beans Salad: Bursting with colors and never prepared before. If you do not like duck breast...

Read more

Stawberry Heart CakeStrawberry Heart Cake: Easy to prepare tender white cake that does not require a special mould. Serve it on mother’s day or for your valentine, or just simply to impress your guests ...

Read more

Sweet Potato and Carrot PureeSweet Potato and Carrot Puree:Tasty puree made with sweet potatoes and carrots. It is usually served with "Traditional Roast Turkey with American Stuffing".

Read more

Mafroukeh BaidaMafroukeh Baida (Semolina Clotted Cream and Nut Dessert): Here is a Lebanese sweet, easy, quick to prepare, and excellent for a crowd.

Read more

Meat Stuffed Vine Leaves for EverydayMeat Stuffed Vine Leaves for Everyday: A well know Lebanese dish prepared usually with zucchini, lamb intestines and cutlets.

Read more

Mortadella from AleppoMortadella from Aleppo: A very easy to prepare and tasty mortadella that is very handy when guests arrive as it freezes very well and may accompany any salad. It makes a good starter and is ideal for...

Read more

 
 
 
 
 
 
 
 
 
 
 
 
 
© 2005 Cooking Courses Marlene Matar
   

 

Video Cauliflower and Corn Gratin Mante Chinese Chicken Wings Chocolate Walnut Squares