2-on-Tuesday: Penne & Spinach [with Cauliflower] Béchamel

I was in the mood for some pasta and was short on time. It had been a productive day, but I had to leave the house to get some more items accomplished and knew dinner would be really late if I waited. So, I prepared cauliflower béchamel and dry-sautéd the veggies before flying out the door. Some assembly by family would be required.

Béchamel (sounds like bay-shah-mel) is one of the five "Mother Sauces" in cooking. The only reason I know this is due to the many summers with Chef Mike Micco in the kitchen at Camp Jackson as he would teach and quiz me in his chefery skills. Just because it has a fancy French name doesn't mean it's difficult to create. If you're a good Southern cook and know how to whip up some "Toodlum Gravy," you're already using a French culinary technique! Béchamel starts with a roux (sounds like roo...as in kanga) which is equal parts fat (butter) and flour. Apart from the fabulous taste, there is a major problem...it's not plant-based.

Usually, I play with my food and change up recipes to suit my fancy. This time I stuck to the book --Forks Over Knives, page 151-- and think I nailed it. Let it be known that I could eat the entire pan of this sauce for a meal, it was that tasty to me!

Penne & Spinach [with Cauliflower] Béchamel

1 head of  Cauliflower, cut into florets
Unsweetened plain Almond Milk, added to thin the sauce
1/4 cup Nutritional Yeast (Optional...I don't think so. Yummmm!)
1/4 teaspoon Ground Nutmeg
S & P, to taste (C'mon, grind your own pepper. You'll taste the diff.)
1 medium Onion, peeled and diced small
2 cloves Garlic, peeled and minced
2 teaspoons Thyme
1/4 cup Basil, finely chopped
4 cups Spinach, chopped (It will wilt during the cooking.)
1 lb Penne (whole wheat) pasta, cooked al dente, drained and kept warm

• Add cauliflower to a large pot and add only enough water to cover the florets. Bring to boil over high heat and cook until cauliflower is very tender, about 10 minutes.
• Drain excess water and puree the cauliflower using an immersion blender or in a blender with a tight fitting lid covered with a towel, in batches.
• Add almond milk 1 splash at a time to achieve a creamy consistency.
• Add nutritional yeast, nutmeg and S&P. Set aside.
• 
  
• Place diced onion in a large saucepan and dry-sauté over medium heat for 10 minutes. To dry-sauté: Instead of oil, add only a splash of water at a time to keep the veggies from sticking to the pan. Too much water will cause the veggies to steam or boil.
• Add garlic, thyme, basil and cook another minute.
• Add spinach and cooked pasta and cook for 5 more minutes, or until heated through.
• To serve, divide pasta mix between plates and top with warm Cauliflower Béchamel.

Does the cauliflower puree remind you of anything? Mashed Potatoes, maybe? Sure! Now, you know how to make a batch of the faux potato. Add less almond milk. New comfort food...veggie style!

~"Sam"

2-on-Tuesday: Clandestine Pumpkin Muffin Caper

It was a balmy, autumn Sunday morning. 

Walking into the foyer of the church, I was quickly pulled aside into a corner. With a fake bush masking the informer's face from the cheerful passersby, the Italian looked me straight in the eyes and said, "Remember these 3 ingredients for the best pumpkin muffins," as he counted each of the ingredients on his fingers.

"One box of Duncan Hines Yellow Cake Mix, one can of Libby's Pumpkin Solid Pack and one bag of Hershey's Cinnamon Chips."

"That's it?"
"Yep, that's it."

Thinking he forgot something, I added, "So, you make the batter according to the package and..."
"No!" he snapped, "Empty all three into a bowl and mix together."
"What? No eggs?"
"No. Just those 3 ingredients." With that he disappears into the crowd. 

I was unprepared. I was skeptical. How can 3 ingredients and no eggs create "the best pumpkin muffins"? He didn't even tell me how long to cook the muffins. Or did he? I don't remember. My mind was reeling.

Throughout the week, the clouded conversation is never far from my mind. My empty glass-domed dessert plate stands there in silence as if it, too, knows the secret. I stare into it's emptiness as the realization of the brief encounter with the Dark Chef washes over me. This was no chance meeting.

The Mart-of-Wal is where I suspected the 3 ingredients may be tracked down. The pumpkin pack and the cake mix were easily acquired. My hand was on the bag of Hershey's when almost too late I was aware it was a decoy! Not cinnamon, but chocolate chips. This could have derailed the entire operation.  

Once I've retreated to the seclusion of my kitchen, it is only then I dare to open the packages and proceed with the suspicious orders, "Empty all three into a bowl and mix together." The mix is thick...too thick, I think. But, I proceed as directed and prepare the mammoth-muffin tin with a spray of Baker's Joy and a coating of cinnamon sugar in each cup. With the oven preheated to 350 degrees, I decide to bake the batter for 30 minutes. <Ding> The center of the muffins are jiggly. Not good. The decision is made to add an additional 15 minutes to the baking time. <Ding> When the toothpick test helps to determine the pumpkin muffins are almost ready, they are baked for 10-ish minutes longer.

<Ding> The aroma is inviting. And, with the quick reflexes of years of turning-out baked pastries, each hot muffin was deftly flipped upright onto a wire rack to cool. 

The ticking of the clock seems to slow and echo in my head. I can't wait. I must know if what the operative divulged is true. I split the muffin down the center and inspect the inside. So far, so good. I inhale the still warm, cinnamony heart. My mouth waters and pulse quickens. Now, for the end-all and be-all...the taste.

I couldn't believe it. Why would the man known as 'Micco' risk everything, life and reputation, to reveal the guarded formula to me? 

With that one muffin, I understood...I must have another. 
With that second muffin, I understood...it was, now, my mission to reveal to the world the 3 ingredients to "the best pumpkin muffins."

Written by Samalee Allen