Recipes from Dandelion chef

CAULIFLOWER SOUP WITH FLORETS AND DILL

1/4 cup butter

2-1/4 cups sliced Spanish onions

3-1/4 pounds cauliflower chopped into small pieces

1 quart milk

1-1/2 cups water

1 cup heavy cream

1 tablespoon salt

White pepper to taste

1/2 bunch dill wrapped in cheesecloth

1 cup cauliflower florets

2 teaspoons chopped fresh dill

Salt to taste

Melt butter in a pan, then add onions and cook till soft and opaque. Add the 3 1/4 pounds of cauliflower pieces with the milk, cream, water, salt, pepper and 1/2 bunch of dill. Bring to a slow simmer, stirring now and again so it does not stick or burn. Cook for 15 minutes, remove dill and puree. Pass puree through a fine sieve.

For garnish, blanch 1 cup florets in boiling salted water for 1 to 2 minutes, until just tender. Garnish each bowl with florets, chopped dill and salt to taste. Serves 6.

MACARONI AND CHEESE WITH BRAISED HAM HOCK AND ENGLISH CHEDDAR WHITE SAUCE

5 tablespoons butter

5 tablespoons flour

3-1/2 cups hot milk

Black pepper to taste

Sea salt to taste

1/2 cup English white cheddar cheese

1/4 cup Parmesan cheese

2 teaspoons Dijon mustard

1 shallot, sliced

6 garlic cloves, smashed

1 bay leaf

2 sprigs thyme

Grated nutmeg to taste

1 pound De Cecco No. 33 Chifferi Rigati pasta (or elbow macaroni), cooked al dente

Braised Ham Hock (see recipe below)

Bring the milk to a simmer with the herbs, spices (except salt and pepper), shallots and garlic. Turn off and leave for 15 minutes, covered with plastic wrap.

Melt the butter in a pan on a low heat, then add the flour and cook for 5 minutes stirring regularly. While this is cooking, remove plastic from pot, remove bay leaf, and bring the milk back to simmer. Add the milk all at once to the roux, pouring through a chinoise (or fine sieve) and whisking constantly, getting into the edges of the pan.

Keep the heat on medium low so as not to burn the bottom of the pan.

Add the salt and pepper and bring to a slow simmer for 5 minutes, stirring all the time. Add the mustard and cheeses. Turn the heat off and pass the mixture through a fine sieve (optional).

To assemble and serve: Preheat oven to 350 degrees. Over low heat in a large pot, mix hot pasta with the hot sauce and heat together, adding the braised, flaked ham hock. Divide into individual ramekins, topped with a sprinkle of grated English cheddar cheese and Parmesan, and bake in the oven for about 5 minutes, or until bubbling. Finish under the broiler for a brown, crispy crust. Serve immediately. Serves 6.

BRAISED HAM HOCK

1 ham hock (about 2 pounds), soaked in cold water

1 stick celery, washed

1 peeled banana shallot, cut in half

1 small onion, peeled and cut in half

1 small leek, washed and cut in half

1 peeled carrot, split and halved

2 sprigs thyme

Sea salt to taste

1 star anise

1 stick cinnamon

1/2 teaspoon juniper berries

1 teaspoon coriander seeds

1 teaspoon fennel seed

1 teaspoon black peppercorns

1 teaspoon cloves

1 nugget fresh ginger, sliced

2 sprigs parsley

1 plum tomato, halved

1/8 cup clear honey

Place the ham into a large pan of water and bring to a boil, then remove from the heat and refresh in cold running water for 5-10 minutes. Place back onto the heat and bring to a simmer. Skim off any scum, then add all of the vegetables, tomatoes and spices.

Bring this back up to a low simmer and cook for 4 hours, skimming as needed. Once the ham is cooked, carefully remove from stock.

Remove skin and fat, and flake the meat into bite-size pieces. Strain stock and save for other uses.

Source: Executive Chef Robert Aikens, The Dandelion.