Baked

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Soup

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Cauliflower, Swiss Chard and Leeks. What do they tell us.They say "It's November."The trees are already almost bare. Instead of leaves flocks of crows line the branches cawing cries of  defiance at a red tail hawk that is perched at the top.The hawk gets the hint.This is not where he will make his kill. The stalls at the Farmer's Market offer pumpkins, gourds, and a few remaining eggplants. Apples are plentiful. But there are two things that take my eye: Swiss chard and beautiful, enormous heads of cauliflower. Dish after dish runs through my head.Cauliflower is so rich and hearty a vegetable it offers real substance to your table.I don't see why folks don't make more use of it. And Swiss chard is such a versatile accompaniment to almost  anything.So, I thought, why not try something that combines them.  Here are two ways that are full and  hearty.These two recipes can anchor any fall dinner.The first recipe is a rich, dense soup that can stand on its own and can make a satisfying lunch.You really don't even need a sandwich to go with it.For dinner, a smaller portion of this soup is an appetizing first course. 

It's also a great warm up on a rainy Fall afternoon.I would even go so far as
to say that the combination of the cauliflower with the leeks in this soup has
something of that elusive "umami” taste to it.
The second use of the cauliflower and leeks  is as a baked casserole.   Here again the texture of the cauliflower provides a feeling of satisfaction.  You feel like you're eating something more than a vegetable.  And, here's
another strong point for this recipe. It has several applications. On its own, this recipe is an excellent side dish or accompaniment for as any kind of roast: beef or chicken.It can also make a very satisfying lighter lunch. 
But here is my favorite use: serve it over pasta. Penne, fettuccini or rigatoni are best. 

What you need.

Equipment
Sharp knife.
Large pot to blanche the cauliflower and make the
soup.
Wok or skillet.
Submersible wand or
blender.
Casserole dish.
Aluminum foil.

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Ingredients
Large head of Cauliflower.
Bunch of Swiss Chard - any
variety.
Leeks - two large.
Olive oil.
White wine or sherry.
Salt, Pepper. 

For the Soup.
Chicken stock.
Cream or milk (optional).
Dill - garnish.
Nutmeg - garnish.
For the Casserole.
Eggs - two.
Milk or cream - one cup or more.
Any cheese of your choice.
Parmigiano Reggiano.
Cheddar - true cheddar - nothing that is orange.
Bread crumbs.
Stick of butter.
Nutmeg.

The mise-en-place

Cauliflower.

Get all of your ingredients cut and
ready.
The Cauliflower.  Discard the outer green leaves.
With a paring knife, cut out each of the clusters of the  florets. Try to keep them in  whole clusters for the casserole.  For the soup it doesn't matter.

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Leeks.

Cut off the root tip.
Peel off the tough outer leaves.
Peel back the next set of leaves and wash out any  sand.
Split the leek down the  middle.
Chop the leek in slices.  Set aside.

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Swiss Chard.

 Fold the leaves in your hand and chop
(chiffonade).
If the stems are very hard, chop them and set them aside  separately.  They will need more
cooking time.

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Getting Started

The Cauliflower.

The cauliflower.
Add water about one third up in a large soup pot.You only need enough water to cover the cauliflower.
When the water boils add the
cauliflower.
Let the cauliflower boil for about ten  minutes.

 After ten minutes, take out half the cauliflower to be used in
the casserole. The remaining cauliflower stays in the pot for the
soup.

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Swiss Chard.

The Swiss chard.
Add the chopped Swiss chard to the leeks.
Let the Swiss chard
wilt.
(optional) add good drizzle of  white wine or sherry to help wilt the chard.
Add salt and pepper.

 When the chard has wilted into the leeks, remove half and set
aside for the casserole.

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Leeks.

The leeks.
Heat some olive oil in a wok or other large sauté
pan.
Add the leeks and sauter until they become somewhat  translucent.

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The Two Dishes

Soup

Half the cauliflower is already in a soup pot.  
To the pot add at least two cups of chicken stock.
Bring to a boil.
Lower the heat to a simmer and add the leek and Swiss
chard.
Let this simmer for about 30
minutes.
Use an immersion blender (or an upright blender) to cream the soup.
(Optional) Add about a half cup of cream or milk.
Check for salt and pepper.


 

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Casserole

Preheat oven to 350.
Lay the large sections of the cauliflower in a casserole
dish.
Add the leek/Swiss chard
mix.
Turn the two about.
Add the egg/cream blend.


(The liquid should come  at least half way up.  If not, add  more milk or cream.)
Grate the cheese on top.
Cover lightly with bread crumbs.
Add pats of butter.
Grate on some nutmeg.
Cover the casserole with aluminum foil.
Bake covered with the aluminum foil for about 30 minutes.
Remove from the oven and take off the aluminum foil. 
Broiler. 
Return to the oven under the broiler for about five minutes until
the breadcrumbs brown.

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Ladle, garnish with cream and chives.

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Plate and serve.

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