The Hound of the Baskervilles is particularly appropriate this week, because there's an article about the hound himself in the April 10, 1939 issue of Life magazine (more about the issue at Tuesday's post). To quote Life, "'Chief' [the dog] helps and excellent cast headed by Basil Rathbone to make Conan Doyle's great detective story moderately good movie fare." All of a sudden, Life has high standards? The Hound of the Baskervilles is much more entertaining than Alexander Nevsky and I simply adore Basil Rathbone. He and Jeremy Brett and Benedict Cumberbatch are my favorite Sherlocks. (I can't wait for the next season of Sherlock to air--only one more month!)
Since cauliflowers are in season for another week or so, this is a perfect way to serve them in early spring, when the afternoons are warm and sunny but the evenings still have a bit of a nip to them. The cauliflower and the cheddar are hearty and warming while the crème fraîche adds tang and the scallions bring a bright, green, springtime taste. If you've only had cauliflower on a crudité platter, I urge you to try this recipe. I loathe raw cauliflower, but Crème fraîche Cauliflower Cheese is heaven.
Crème fraîche Cauliflower Cheese
1 lb cauliflower, trimmed and separated into florets
1/2 cup crème fraîche
1/3 cup shredded sharp cheddar cheese, plus more to grate over top of dish
1 scallion, thinly sliced
salt and pepper
Boil the cauliflower in salted water for 5 or 6 minutes, or until fork-tender. Drain and dry.
While the cauliflower is boiling, pre-heat the broiler and make the sauce: stir together the crème fraîche, 1/3 cup cheddar and scallion. Season to taste with salt and pepper.
Stir the cooked cauliflower into the sauce then spoon the mixture into a small oval gratin dish (or other rimmed baking dish). Grate more cheese over the top and place under the broiler to brown.
serves 2 as a main course
Adapted from BBC Good Food
Finally, to go with the rest of the British stuff in this post, I thought I'd share Paul's new (well, new to him) ride. It's a '78 MGB and it allows us to not have to share a car anymore. (It's really impossible to do anything in Wichita without a car, unfortunately.) Plus, it's a lot of fun.
I was never a fan of cauliflower until I had it roasted with a butter/mustard sauce. Mmmm.
ReplyDeleteThe new car looks like it will be a lot of fun this spring/summer!
a) I have immediately changed my dinner plans. Cauliflower Cheese for me tonight!
ReplyDeleteb) Paul's MG absolutely ROCKS. Very cool indeed x
That is the coolest MGB, I'm sure it's a trip (pun intended!) for Paul to drive that to work. Congrats to him!
ReplyDeleteThat car is so fantastic. WOW! Just in time to enjoy it for the summer. Oh and I am definitely making this cauliflower recipe soon. Yum!
ReplyDeleteYou know I love the car - darn Grandma and Grandpa not letting me have one when I was 16!!!! I'm not sure how you did it - but your cauliflower looks positively wonderful. And I'm waiting for Sherlock...
ReplyDeleteLove your cauliflower recipe - it does sound like heaven! I like cauliflower in any form, but it's definitely best with cheese. Paul's car is marvelous! My husband had one in high school and he fondly remembers it and would love another. You'll have so much fun this summer!
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