buying local food, cooking international
I was looking for veggies, but hey – you find everything from Spain or Greece or whereever. German veggies? Rather uncool stuff. Uncool? Cauliflower? Well… I bought it. At home, I was looking into my cookbooks, looking for something interesting. And yes, in the book “Sundays at Moosewoods” I found a recipe from Finland. Finnish cooking? Never heard of. Ok, rye bread. What else? No idea.
I read the recipe of this cauliflower-rye-casserole and found out that it was perfect! I still had some old dried rye bread and was looking for a use for it, anyway!
I think it’s a cool dish – cheesy, kind of traditional (caraway seeds? When did I use them for the last time?), but kind of new yet.
For about 3 hungry (Moosewood says for 4) people, you need:
1 cup of beer
2 tblsp butter
1 tsp caraway seeds
about 4 slices dried rye bread cut into cubes (about 3 cups of the cubes)
2-3 cups (moosewood says 3) of tasty cheese (moosewood suggests sharp cheddar, we used a mix of Emmental and gouda cheese)
3 eggs (Moosewood uses 4)
1 tsp dry mustard
1/2 tsp ground coriander seeds
One hour before cooking, put the beer outside and wait until it has lost all of its bubbles.
Cut the cauliflower into florets, sauté them in butter and caraway seeds until tender.
Combine the cauliflower, the bread and the cheese in buttered casserole form (Auflaufform). Mix together beer, eggs and spices. Don’t add salt! Bread and cheese are already salty enough! Pour this mix over the cauliflower-mix.
Preheat the oven (the casserole can wait a bit, so the bread won’t get too hard), bake the casserole for about 30-45 minutes until golden brown.
Filed under: Recipes: Vegetables | 3 Comments
Tags: bread, cauliflower, oven