CH-ch-ch-cherry bombe. Girl power comes in all forms and, for Kerry Diamond and the Cherry Bombe team, that form is flavor.
The new ‘Cherry Bombe The Cookbook’ is a perfect expression of the culty food mag’s blend of food, culture and style. The biannual print magazine celebrates the intersection of food, art and modern femininity in a way we love, drawing famous foodies from Martha Stewart, Padma Lakshmi and Chrissy Teigen to it’s cover with every season.
Inside the very giftable new cookbook you’ll find beautiful recipes from over 100 culinary queens, including: Sqirl’s Jessica Koslow, bloggers like Molly Yeh and Joy The Baker and a few of the fore-mentioned celebs.
The cauliflower gratin below comes from Anna Weinberg — the resturantur who brought us San Francisco’s Park Tavern, The Marlowe, Leo’s Oyster Bar, and The Cavalier. This gratin is a picture-perfect addition to any holiday dinner spread. We can’t say it’s the cleanest dish you’ll come across, but tis the season for a little indulgence.
THREE-CHEESE CAULIFLOWER GRATIN
Makes 6 servings
Ingredients:
kosher salt
4 bay leaves
1½ tsp whole black peppercorns
1 head cauliflower (about 3 lbs), cut into large florets
4 Tbsp (½ stick) unsalted butter
1 Tbsp Dijon mustard
3 Tbsp all-purpose flour
1 cup whole milk
1 cup heavy cream
2 cups shredded mixed cheeses (provolone, smoked cheddar and/or medium cheddar), plus more to finish
freshly ground black pepper
smoked sea salt, for finishing (optional)
Directions:
Bring some salted water to a boil in a large stockpot. Add the bay leaves and peppercorns. Blanch the cauliflower florets for 4 minutes, until tender but firm. Drain and rinse under cold water. Discard the bay leaves and peppercorns and set the florets aside in a large bowl.
Preheat the oven to 400°F.
Melt the butter with the Dijon mustard in a medium saucepan over low heat. Cook for 1 to 2 minutes, allowing the mixture to brown slightly. Add the flour and cook, stirring continuously with a wooden spoon, for 2 minutes. Working gradually, whisk in the milk and the cream. Increase the heat to medium, bring to a boil, then remove from the heat and stir in the cheese. Pour over the cauliflower and gently toss to combine. Season with some salt and pepper.
Fill a 10-inch cast-iron skillet with the cauliflower mixture, top with additional cheese, and bake for 20 to 25 minutes, until the top is browned. Put a baking sheet on the rack underneath the skillet to catch any cheese that might bubble over. Remove from the oven, finish with the smoked salt, if desired, and serve.
Reprinted from Cherry Bombe: The Cookbook. Copyright © 2017 by Cherry Bombe, Inc. Photography by Alpha Smoot. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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Reprinted from Cherry Bombe: The Cookbook. Copyright © 2017 by Cherry Bombe, Inc. Photography by Alpha Smoot. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
