Category: columns-food

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Bringing the Heat

By Fran Hill

There was snow in western South Dakota this week. This wasn’t just a few spring flurries fluttering prettily in the air. Eight to 22 inches of heavy, wet snow fell in places in the Black Hills. Roads were impassable. Trees cracked under the weight, and school closings and late starts came on what should have been the last day of school. Yikes. Winter just won’t give up.

I am all about enjoying the beauty and wonder of all the seasons, but it is late May. Winter’s time is up. The cold and damp and wet need to give it a rest. This state and its people need warmth and sunshine.

I can’t do anything about the sunshine, but I can warm things up a little with a new dip recipe that I tried earlier this spring. Pumpkin Seed Salsa gets its heat from dried chile peppers and a surprising creaminess from pureeing the roasted seeds. I initially served it with fresh vegetable dippers and corn chips, but it was also great on roasted fish and as a chicken taco condiment. This flavorful dip keeps for about a week in the fridge to add a little heat to whatever you are serving on these cold spring days and even later when it finally (hopefully) warms up.

Pumpkin seed salsa provides some much needed warmth to South Dakota’s cold and wet spring.

Pumpkin Seed Salsa

(adapted from The Washington Post)

1/2 cup hulled, raw pumpkin seeds (pepitas)

3 fresh roma tomatoes

1 tomatillo, husked and rinsed

1/2 of a small white onion, cut into chunks

6 cloves garlic

1 fresh Thai/bird’s-eye chile pepper

4 dried ancho chile peppers

1 tablespoon kosher salt, or more as needed

Preheat oven to 350 degrees.

Arrange pumpkin seeds on a small baking sheet; bake for about 3 minutes, until toasted. Arrange tomatoes, tomatillo, onion, garlic and fresh chile on a separate rimmed baking sheet; cover tightly with aluminum foil. Roast the tomato mixture for 15-20 minutes, until the ingredients have softened.

Meanwhile, lightly toast the dried ancho peppers in a dry skillet for about 30 seconds on each side. Be careful not to burn the dried chiles, or they will be bitter. Place in a bowl and add enough hot water to cover; let sit for about 5 minutes and then drain, reserving the soaking liquid. Remove the seeds and stems from the hydrated peppers.

Combine the toasted pumpkin seeds, the rehydrated chiles, the roasted tomato mixture and salt in a food processor; puree until smooth. As needed, add a bit of the reserved soaking liquid to achieve a hummus-like consistency. Season with additional salt to taste.

Serve dip at room temperature.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Tapped Out

By Fran Hill

Lately, I have been struggling with writing inspiration. My schtick of telling a little story with a tentative segue to a recipe just isn’t there. I don’t feel like I currently have any stories worth telling.

In desperation, I turned to social media. I polled my followers and asked if they would rather see a springtime brunch recipe or a salad recipe. Surely, if I focused on one recipe, SOMETHING would come to me to write about, right?

No luck.

I was asked for a salad recipe. So, here is a salad recipe. It is delicious. It is hearty. It keeps well and could fill lunches for several days. Your family will love it.

Kale tabbouleh salad is quick, easy and provides several lunches – a perfect combination when culinary inspiration doesn’t strike.

Sort of Kale Tabbouleh

(adapted from Food52)

up to 1/4 cup olive oil (I started with about 2 tablespoons and added more as needed)

2 onions, diced

1/4 cup pine nuts

1/4 cup raisins

1 teaspoon red pepper flakes

1 cup Israeli couscous

1 cup flat-leaf parsley

6 leaves curly kale, deribbed

2 cans chickpeas, drained and rinsed

1/2 teaspoon allspice

juice of 1 lemon

kosher salt

freshly ground black pepper

In a heavy pan, heat olive oil (I started with about 2 tablespoons) over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions start to soften. Reduce heat to very lowest setting. Stir in pine nuts, raisins and red pepper flakes. Simmer, stirring occasionally (and adding additional oil, if needed), until the onions caramelize and raisins somewhat begin to dissolve and form a jammy texture. (NOTE: this will take about 30 minutes, and possibly longer, on low heat to create the proper consistency.)

While the onions are simmering, heat about a teaspoon of olive oil in a saucepan. Add couscous. Toast, stirring occasionally, and allow the pasta to brown a bit. Add roughly 1 1/2 to 2 cups of water to the pan, season with salt, and cook, covered, until the couscous is tender and the water is absorbed.

Stir the onion mixture into the couscous and refrigerate to cool while greens are prepped.

Finely chop parsley and kale. In a large bowl, drizzle with olive oil, season with salt and pepper, and toss with your hands to massage the oil on the kale.

Add couscous to the greens. Stir in chickpeas, allspice and lemon juice. Season again with salt and pepper, to taste. Serve with additional lemon wedges, if desired. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Easy as Tamale Pie

By Fran Hill

I love tamales. Whenever I spot them on the menu at a Mexican restaurant, there is no question about what I will order. There is a certain satisfaction in peeling back the corn husk to reveal that dense masa dough surrounding a flavorful filling. Tamales are, in my opinion, a top comfort food.

Periodically, I make a batch of tamales in my own kitchen. Usually, they are filled with chicken braised in salsa verde; occasionally, a beef or lamb roast gets shredded and spiced up with some of my homemade enchilada sauce; sometimes, I even take the extra step of smoking a pork roast before tossing hunks with some green sauce. All fillings are delicious, and I love having tamales in my freezer for easy meals.

However, my tamale supply has been empty for awhile now, and time hasn’t been on my side to set up that assembly line of corn husks, masa and filling. For times like these, I have a cheater (and very Midwestern) version of tamales in my hip pocket: Tamale Pie casserole.

Like the real deal, the protein filling for Tamale Pie is very adaptable to whatever is on hand. I have made this with the prescribed chicken (usually leftovers from a roasted bird), but also with roast pork and ground beef. Serving along side a tossed salad makes a complete meal. Tamale Pie, truthfully, lacks the authenticity of real tamales, but this casserole makes up for it with delicious, comforting flavor.

Tamale Pie is a Midwest twist on an authentic Mexican dish.

Tamale Pie

1 box (8.5 oz) corn muffin mix (Jiffy brand works best)
1/2 cup sour cream
1 egg
1 cup corn kernels, fresh or frozen

1/4 cup diced green chiles, divided
2 tablespoons melted butter
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon taco seasoning
2 cups cooked chicken, shredded
2 cans (10 ounces, each) enchilada sauce, divided (I use 1 pint of my home-canned version.)
1 cup cheddar cheese, shredded
fresh cilantro for garnish, chopped

Preheat oven to 400 degrees. Combine muffin mix, sour cream, egg, corn kernels, half of the green chilies and butter.

Pour the corn mixture into a lightly greased skillet or an oven-safe pan. Bake 15 minutes, until golden.

While the corn mixture bakes, heat olive oil in a large pan. Add onion and cook until translucent. Add garlic and cook for approximately 1 minute more. Add taco seasoning, shredded chicken, the remaining half of the green chiles, and 1 can of the enchilada sauce. (Here, I sometimes add Ancho Chili Powder for more flavor.) Mix thoroughly.

When the cornbread has baked, use a fork to poke holes in the surface. Pour the remaining enchilada sauce over the cornbread, layer on the chicken mixture, and top with shredded cheese. Bake 20 additional minutes, or until the cheese is melted. Serve with chopped cilantro on top. (Serves 6.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Hey Winter, Beet It

By Fran Hill

The calendar says that it is spring, and I, for one, am ready for the fresh, lighter foods that are associated with the season. It is a time for vegetables that aren’t roasted or mashed or cheesed. I want crisp, fresh, crunch.

Raw veggie trays loaded with the basics — carrots, celery, cucumbers and radishes — are calling my name. Having fresh vegetables on hand for snacks and to round out light meals is a must when winter finally gives up and spring days are here to stay.

However, even the freshest vegetables benefit from an interesting dip. I will always and forever be in love with my homemade Dill Dip, and a good hummus ranks right near the top of my list, but sometimes, I just want something different.

Enter Beet Dip. This brightly hued, earthy dip is a delicious alternative for dunking fresh vegetables. Its vibrant color comes naturally from roasted beets, and its sublime flavor compliments a variety of dippers, even toasted pita or whole grain crackers.

Beet Dip complements fresh vegetables with its vibrant color and earthy flavor.

Beet Dip

(adapted from Cooking Light)

1 clove garlic

1 1/2 cups cooked beets (I roasted in foil, then peeled and quartered for this recipe.)

1/2 cup sour cream

1 1/2 teaspoons honey

1 teaspoon fresh thyme, minced

1/2 teaspoon kosher salt

1/4 teaspoon ground red pepper

2 tablespoons olive oil

2 tablespoons feta cheese, crumbled

2 tablespoons roasted walnuts, chopped

1 tablespoon flat leaf parsley, chopped

In a food processor, finely chop the garlic clove. Scrape down the sides of the bowl and add the beets. Pulse 20-30 times to finely chop, scraping down the bowl, as needed.

Add sour cream and process to a coarse puree. Season with honey, thyme, salt, pepper and olive oil. Blend well until creamy. Let stand about 5 minutes to develop flavors, then adjust seasonings, as desired.

Transfer to a serving bowl and top with crumbled feta, walnuts and chopped parsley. Serve with fresh vegetables, toasted pita or whole grain crackers. (Serves 6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Math Never Tasted So Good

By Fran Hill

3.1415926535897932384626433832795028841971693993751058209749445923078164062862089986 … . It goes on into infinity. The digits never stop, and never repeat. Most simple uses do shorten pi to 3.14, though.

To refresh the memory of those who haven’t been helping kids with math homework, pi is the Greek letter that represents the ratio of the circumference of a circle to its diameter. Regardless of the size of the circle, pi remains the same. It is a constant. In his book, The Joy of Pi, David Blatner claims that no number has captured the attention and imagination of number fanatics and nerds throughout the ages as much as pi. Math geeks love their pi.

In mathematical circles, March 14 (3-14) is often set aside as a day of celebration for the digits of pi. Schools hold trivia contests, pie eating contests, math workouts, poetry contests and other events in honor of pi. 3-14 is Pi Day and a day to promote a little fun within the seriousness of the math world. It is the day that everyone recognizes the honest truth that pi makes things go’round.

In honor of Pi Day, of course, I am going to share a pie recipe with you. I considered sweet and savory options and ultimately a Twitter poll determined that you would like to see a pie that is out of the ordinary (except for the person who voted that they didn’t like pi or pie … sorry, this isn’t for you).

Italian Meat Pie is a savory blend of ground beef, pepperoni and cheeses baked inside a crust that leans toward a modified cracker-thin pizza dough. My husband claims that the meaty filling reminds him of one of the best lasagnas he ever ate. To me, it is more spicy meatloaf. With my meatloaf, I like ketchup or gravy, and I think this meat pie could benefit from a light drizzle of marinara sauce on each serving, but it certainly isn’t necessary. However you slice it, Italian Meat Pie is an unconventional way to celebrate Pi Day or any day you are craving a savory pie.

Italian Meat Pie is a savory blend of ground beef, pepperoni and cheeses baked inside a thin crust.

Italian Meat Pie

(adapted from Handwritten Recipes, a Bookseller’s Collection of Curious and Wonderful Recipes Forgotten Between the Pages)

For the crust:

1 1/4 cup flour

2 tablespoons olive oil

1/4 teaspoon salt

3/4 cup warm water

Preheat oven to 350F.

In a food processor, combine flour and salt. Add the oil and pulse a couple of times to form a coarse meal. Turn the processor on and drizzle in water until flour pulls together to form a dough. Turn out on to a lightly floured surface and knead a few times. Cover with a towel and set aside while preparing the filling.

For the filling:

1-2 tablespoons olive oil

1 medium onion, diced

1 clove garlic, minced

1 pound ground beef

2 tablespoons tomato paste

kosher salt

freshly cracked pepper

6 ounces sliced pepperoni

1/2 cup grated parmesan cheese

4 eggs, beaten

12 ounces provolone cheese, shredded

Heat olive oil in a large skillet. Add the onions and cook until translucent. (Seasoning with a little salt may help the onions wilt more quickly as they cook, but don’t over salt. The pepperoni will add a lot of sodium to the filling.) Stir in the garlic and cook just until fragrant. Add the ground beef and crumble and brown with the aromatics. If your ground beef is not lean, you may want to drain any excess fat after browning. Stir tomato paste into the browned beef. Season with salt (if you haven’t used with the onions) and pepper.

While the onions and beef cook, pulse the pepperoni in a food processor until finely chopped. Add to the browned beef mixture. Stir in the parmesan cheese and beaten eggs. Fold in the shredded provolone until well incorporated.

To assemble:

Divide the pastry dough that has been resting into 2 equal portions. On a lightly floured surface, roll one half out into a roughly 12-inch diameter disk. Press into a 10-inch tart pan with fluted edge and removable bottom. Press the dough up the sides against the scalloped edge. Leave any extra dough that overhangs the edges of the pan (it will be crimped with the top crust).

Spread the filling in the pie crust.

Roll out the second half of the pastry dough to a 10.5-inch diameter and gently place on top of the filling. Fold any extra dough from both top and bottom crusts over to the top and crimp together to seal the pie.

For the topping:

1 tablespoon olive oil

1 tablespoon grated parmesan cheese

freshly cracked black pepper

1 tablespoon chopped parsley

Cut vents in the top pastry dough. Brush crust with olive oil. Sprinkle with parmesan cheese and black pepper.

Bake for 55 minutes at 350F. Remove from oven and allow to cool for 10 minutes. Remove false bottom. Sprinkle with chopped parsley and slice into 8 wedges.

Extra: May serve with a little marinara sauce spooned over each wedge.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Not the Blue Box

By Fran Hill

Most of us probably have a box or two of Kraft Mac and Cheese hanging out in our pantries. We reach for it when we want something quick and filling. I have mixed mine with tuna, stirred in dill and onion, added sliced hot dogs, and heard of preparations with ground beef, chili, and even using the mix in a salad recipe. The quick and easy options for macaroni and cheese are endless.

Today was cold. OK, today wasn’t just cold. It was a brisk, bitter, biting cold, just as much of our winter seems to have been. All I wanted was comfort food, and I achieved this with a grown-up version of macaroni and cheese that was definitely NOT the Blue Box. Although, preparation was fairly simple, this divine combination of ingredients was impressive enough that it could be served to guests. It isn’t for those counting calories, but it is an indulgence that will leave you wondering if you really want or need that Blue Box, after all.

Warm and cheesy tortellini with corn and bacon tops Kraft Mac and Cheese any day.

Tortellini with Corn and Bacon

12 ounces tortellini (fresh, frozen, or dried … your choice)

6 slices bacon, cut into Ω inch pieces

Ω cup thinly sliced shitake mushrooms

2 large shallots, chopped

2 garlic cloves, chopped

1 º cups whipping cream

1 cup frozen corn, thawed

1 cup grated Parmesan cheese, divided

1 Ω cups coarsely grated cheddar cheese

Cook tortellini in large pot of boiling water until tender, but still firm to bite. Preheat oven to 350F. Butter a 13 x 9 casserole dish. Cook bacon in large skillet until crisp. Transfer bacon to paper towel-lined plate to drain. Add mushrooms to the skillet (with bacon drippings). SautÈ until golden, about 6 minutes. Add shallots and garlic and sautÈ about 5 minutes (until golden). Add tortellini, cream and corn and toss until sauce coats pasta, about 3 minutes. Stir in 1/2 cup Parmesan cheese, parsley, and bacon. Transfer to baking dish. Sprinkle with cheddar cheese and remaining Parmesan cheese. Bake until cheese is melted and dish is heated through, about 5-10 minutes. (Serves 6-8)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Chocolate is Love

By Fran Hill

There are two kinds of people: those who love Valentine’s Day and those who hate it.

Florists, greeting card companies, jewelry stores, candy makers and restaurants all want us to maximize our consumerism and throw our hard-earned cash at the holiday. The moment Christmas commercials end, we are bombarded with prompts to prove our love with our purchasing power.

On the other hand, those without a significant other might feel like Valentine’s Day should be called Single Person Awareness Day. No surprise bouquets of flowers or boxes of chocolates appear for the dateless.

No matter how you feel about this day, many people love chocolate. Its rich, creamy sweetness is a siren call. Chocolate is love. Swirl a ripe, juicy strawberry in that chocolate and it is heart pounding true love. The marriage of fresh fruit and decadent cocoa flavor is addicting.

If you celebrate Valentine’s, or not, Chocolate Dipped Strawberries are a tantalizing way to show your love for others — or just for yourself.

Whether you adore Valentine’s Day or despise it, Chocolate Dipped Strawberries are a sweet compromise.

Chocolate Dipped Strawberries

(adapted from Genius Kitchen)

2 pints strawberries
1 1⁄2 cups semi-sweet chocolate chips (use the best quality you can find or afford for the smoothest texture and best flavor)
2 tablespoons corn syrup
6 tablespoons butter

Wash strawberries and pat dry. Arrange on paper toweling until they reach room temperature. (The chocolate adheres better when the berries are not chilled.)

Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.

Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry. Place on waxed paper covered baking pan or cookie sheet. Refrigerate until set, about 15-20 minutes.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Warmth from Inside Out

By Fran Hill

When I looked ahead at my South Dakota Magazine submission schedule for January, I made a mental note that this week leads up to that really big football game that everyone seems to watch, even just for the commercials. While football isn’t my thing, I do really enjoy the food that goes with those kinds of events, and tentatively planned to share a new dip recipe. Every football party needs a dip, right?

But then the polar vortex happened. Brrr. Subzero temperatures and mind-numbing wind chills covered South Dakota and several other states. Schools and businesses closed as a precaution to the life-threatening cold. The United States Postal Service even disrupted service. Those who had to brave the weather needed layers and layers of clothing and warm, filling meals.

I am putting a pause on that dip recipe and leaning hard into the clichÈ of soup. Soup always warms us from the inside out. Everyone needs a few simple, tried-and-true soup recipes in their arsenal of menus, and I am here to add another that is perfect for this cold weather.

White Turkey Chili starts with a base of onion, garlic, celery and carrot and omits the tomato of traditional beef chili. Ground turkey is super lean and yields to the flavorful green chilies, cumin and cayenne. A pinch of cinnamon provides a depth for the soup, while firm cannellini beans increase the heartiness. I topped my bowl with a squeeze of lime, some crumbled queso and chopped cilantro. Cornbread makes a great side dish to round out a meal that can counter even the coldest polar vortex days.

White turkey chili lacks the tomato of traditional chili, but retains the spice and warmth.

White Turkey Chili

(adapted from AllRecipes)

olive oil

1/2 of a medium onion, chopped

1 medium carrot, finely chopped

2 ribs celery, finely chopped

2 cloves garlic, minced

1 pound ground turkey

2 (4 ounce) cans green chilies, chopped

2-3 teaspoons ground cumin

1 teaspoon steak seasoning

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper

1 tablespoon flour

4 cups chicken broth

3 cans (15 ounces) cannellini beans

In a heavy pot, heat olive oil and sautÈ onion, carrot and celery. Cook and stir until onion is translucent and carrot and celery are tender. Add the garlic and ground turkey. Break up the turkey into crumbles and cook until browned. Stir in the green chilies, seasonings and flour. Cook a few minutes until seasonings are fragrant and flour has coated meat mixture. Add broth and cannellini beans to the pot and bring to a boil. Reduce heat and simmer for 10 minutes to meld flavors. Taste and season with salt and pepper, if needed. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Local Experts’ Dining Tips

By Katie Hunhoff

Our readers seem to think that all of us at South Dakota Magazine are experts on every nook and cranny of our state. The truth is, we’re not. But we have friends and readers in every town and city, so we know who to ask about the best place to eat, hike, sightsee or learn about a place’s culture and history.

There’s nothing like a local’s perspective. That’s why we started a special department in every issue that we call”Seven Things I Love About South Dakota.” We ask South Dakotans to share some of their favorite haunts, and we’re always surprised at their suggestions. (See, I told you we aren’t experts!)

Our featured South Dakotans always have a favorite restaurant. Usually it is a little-known mom-and-pop place with a menu special that keeps people coming back. Here are a few favorites that I’m anxious to visit in our 2019 travels.

Veteran journalist Kevin Woster recalled good times at Al’s Oasis when he shared his favorite things about South Dakota.”Whatever leads up to the strawberry pie at Al’s Oasis in Oacoma is good. But it’s the faces and the memories that really fill me up. Al is gone, but I can see him at a table in his red cardigan, chatting with my now-departed mom as she adds half & half to make her coffee golden brown.” Woster grew up on a Lyman County farm and spent several years as a reporter for our state’s largest newspapers.

Architect Tom Hurlbert told us in 2017 about his favorite ice cream stop.”I worked for the Twist Cone in Aberdeen in eighth grade. I didn’t work at the main store, but instead they relegated me to Noah’s Ark, the old concessions building at Storybook Land. I put away about 6 feet of footlongs a week and ate my weight in ice cream. I still enjoy an Italian ice from the Twist Cone, but I lay off the footlongs now.” Hurlbert, co-owner and founder of CO-OP Architecture, lives in Sioux Falls now but he enjoys Twist Cone on summer visits back to Aberdeen.

Black Hills State University history instructor Kelly Kirk grew up in North Dakota, but fell in love with the Black Hills during family vacations. She likes to take friends to breakfast at Cheyenne Crossing in Spearfish Canyon.”The pancakes are fluffy, the skillets are filling and delicious, and the coffee continuously flows. And if you are going to truly enjoy the experience, a side of the frybread or wojapi is a must.”

Ashley Hanson grew up on a farm along Ponca Creek and returned home after attending technical school in Rapid City. She recommended a stop at Stella’s in Burke.”Stella’s has a great, juicy sirloin steak and delicious fried pickles with a little kick. There’s also a patio where live bands play throughout the summer.”

Darla Drew Lerdal, of the Black Hills Playhouse, thinks breakfast at Talley’s Silver Spoon in downtown Rapid City is the best — especially the eggs benedict with salmon.

Sean Dempsey of Dempsey’s Brewery in Watertown is an international pizza competitor, so you may be especially interested in his favorite dining spot. It’s Mama’s Ladas in Sioux Falls.”I love the beautiful simplicity,” he says,”a few choices of enchiladas, red or white sangria and seating for 15 to 25 people.”

We could go on forever, but this should be enough to tempt your palate and your sense of curiosity as you plan your road trips for the new year ahead.

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Comforting Cauliflower

By Fran Hill

It is January in South Dakota. Days are cold, snowy and dark. I know that winter will last at least another three months, but I am not betting against the possibility of an April blizzard. Like most of you, I not only want, but need, comfort foods. Enter Cauliflower Au Gratin.

Admittedly, cauliflower doesn’t usually come to mind when I think about comfort food. Vegetables are not high on that list. During the winter, vegetables are more often treated like a responsibility than a feature of the meal in my house. Sure, I roast just about anything that I find in the produce section and chop cutting boards full of kale and spinach to add to soups, stews and sauces, but overall, there is no excitement for this section of my daily diet.

I do, however, get excited about rich, creamy and luscious cheese sauce. The nourishing cabbage-like flavor of cauliflower begs to be drenched in a blend of cheeses. Baking it all with bacon and green onion creates a scrumptious casserole that is absolutely pure comfort food. With Cauliflower Au Gratin on my plate, the next few months of winter are going to be delicious.

Creamy, cheesy cauliflower au gratin is a wintertime comfort food.

Cauliflower Au Gratin

1 head cauliflower

1/2 cup shredded colby jack (or other mild) cheese

1/4 cup shredded Parmesan cheese

4 ounces cream cheese, softened

1/4 cup milk (approximately)

2 cloves garlic, minced

2 green onions, chopped

6 slices bacon, cooked and crumbled

salt & pepper, to taste

Heat oven to 375 degrees F.

Separate the cauliflower into florets. In a casserole dish with a lid, microwave 5 minutes until steamed and tender-crisp.

Combine the cheeses (freshly shredded will melt more smoothly due to avoiding the anti-clumping agents in pre-shredded cheeses), cream cheese and minced garlic using a mixer. Add the milk a little at a time to achieve a sauce-like texture. Don’t add too much milk, as the cauliflower will release additional liquid as it cooks.

Fold half of the crumbled bacon and half of the green onions into the cheese mixture. Toss the cauliflower to thoroughly coat with the cheese mixture.

Pour into a greased 8×8 baking dish. Cover with foil and bake for 30 minutes. Remove foil, top with remaining bacon and bake an additional 10 minutes. Top with remaining green onions before serving. (Serves 4-6).

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.