Ray writes, “The soubise. I love it!” The recipe for this French-style risotto is here: Soubise.

Betsy writes, “Mine is from the Novel Cuisine class with Appetite for America: the cauliflower recipe from the chefs at Union Station. It’s the go-to dish for potlucks. Everyone raves about it!” Thanks, Betsy, here it is:

St. Louis Cauliflower

• 2 tablespoons chopped onion
• 3 strips of bacon, diced
• 2 teaspoons olive oil
• ½ cup chopped tomatoes
• ½ cup tomato puree
• 1 garlic clove, minced
• 1 cauliflower, chopped
• Grated parmesan cheese

 

Saute the onion and bacon in oil until tender, but not brown. Add the garlic. Add the tomatoes and puree. Simmer for 20 minutes. Blanch the cauliflower in boiling water for 5 minutes. Add to the tomato sauce. Sprinkle with cheese and serve.

Please email us your favorite dish from a cooking class at Kitchen Conservatory!