KPK COOKS!

Black Cherry Brownies

Mon, 22 Oct 2012 20:46:21 -0400

My new favorite brownie!!!!

Ingredients:

1 cup black cherry non fat greek yogurt
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup butter
1 12 oz bag chocolate chips
1/2 cup dried cherries
3/4 cup flour
1/2 tsp. salt

Directions:

Whisk yogurt, sugar, eggs and vanilla. Melt chocolate chips with butter. Let cool. Whisk into yogurt mixture, then stir in flour and salt. Pour into 8x8 greased pan and bake at 350 for 35 - 40 minutes.

Cinnamon Raisin Bread

Mon, 08 Oct 2012 17:03:09 -0400

Fall makes me want to make bread! I got this from All Recipes and have been looking for a good raisin bread recipe for a while. This one makes three loaves so you feel as if the time to make this is worthwhile.

Ingredients:

1 1/2 cups milk
1 cup warm water (110 degrees)
2 packages of active dry yeast
3 eggs
1/2 sugar
1 tsp salt
1/2 cup margarine, softened
1 cup raisins
8 cups flour
2 tblsp milk
3/4 sugar
2 tblsp ground cinnamon

Directions:

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Chocolate Espresso Torte

Sun, 25 Mar 2012 13:30:10 -0400

Dinner with my sister’s family and my dear friend Joanie last night. I mention her a lot in my posts because she is a big “foodie” who always adventurous in her cooking. She brought this dessert which is gluten free. My sister needs to eat gluten free and needless to say, this dessert made her very happy. Absolutely delicous!

Ingredients:

1/3 c unsweetened applesauce
6 pitted prunes
2 Tbls.hot water
1 1/3 c (8 oz.)semisweet or bittersweet chocolate chips or chopped (I used bitter)
1/2 safflower or olive oil(I used canola)
3 eggs
2 egg whites
1/4 c unsweetened cocoa powder
1 1/4 c sugar
1 Tbls instant coffee granules
1/4 tsp salt
2 Tbls. potato starch (I used corn starch)
Confectioners sugar for dusting

Instructions:

Preheat oven to 325. lined the bottom of a 9” springform pan with parchment. Combine applesauce, prunes and water in a blender and puree set aside. Melt chocolate in a large microwavable bowl. whisk in oil,applesauce mixture then egg and egg whites. Add cocoa,sugar,coffee,salt and starch. Whisk until smooth and completely combined. Pour into prepared pan and bake for 35-40 mins. Do not over bake. Moist crumbs on toothpick in center. Cool in pan for 1 hour/ refrigerate for at least 2 hours. Carefully remove sides of pan and turn over onto dish remove parchment and place a plate on bottom to flip cake right side up/ dust with confectioners sugar and serve with raspberries or mint ( I definitely would stick with raspberries as it has been taste tested) ENJOY!

Nutella Sandwich Cookies

Sat, 03 Mar 2012 11:12:00 -0500

Who does not like Nutella? My husband and I first discovered during our skiing trips to Quebec. Then you could not find it in the states, so we would get our fill during these trips. This came from Cooking Light magazine but I don’t know how light they are.

Ingredients:

13 oz. jar Nutella
1 extra large egg
2 tablespoons butter
1 1/4 cups self rising flour

Instructions:

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Beat together 3/4 cup Nutella, butter and egg. Slowly add flour until wet dough forms. Turn on to lightly floured board and with floured hands divide dought into 18 pieces (I got 16) and roll into balls. Place several inches away on parchment. Bake 12 minutes or until firm. Cool 10 minutes. Using a serrated knife, split each cookie in half horizontally. Spread each bottom with 1 teaspoon Nutella. Replace tops, pressing lightly.

Chile Con Carne

Sat, 18 Feb 2012 11:46:00 -0500

I usually just resort to the chile mix in the grocery store, but this time I decided to make it from scratch. For super bowl, our friend Paul took a corn muffin and crumbled it into a bowl and put this chile over it. It was “YUMMY.”

Ingredients:

6 slices of bacon
2 lbs. ground beef
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 teaspoon salt
1/4 chile powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12 oz bottle amber beer
2 tablespoons cocoa powder
1 28 oz. can whole plum tomatoes, crushed by hand
1 1/2 c. low sodium beef broth
2 15 oz cans black beans, drained and rinsed
1 tablespoon hot sauce (more if you like spicey)
Shredded cheddar cheese and or sour cream for topping

Instructions:

Cook bacon in a large saucepan until over medium heat until crisp. Drain on paper towel and let cool, crumble and set aside. Pour off and save all but 1 tablespoon of bacon drippings. Add ground beef and cook breaking into smaller pieces. Transfer cooked beef out of pan and add 1 tablespoon of bacon drippings back to pan. Add onion, bell pepper and cook until soft. Add garlic and 1 teaspoon salt and cook another 2 minutes. Add chile powder, cumin, paprika, oregano and tomato paste and cook, stirring until tomato paste is brick red, about 6 minutes. Add a splash of water if it begins to stick. Add beer and simmer until almost completely reduced, about 3 minutes. Stir in beef and any juices from the plate; add cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook stirring occasionally, until chile thickens slightly, about 1 hour and half. Stir in hot sauce and season with salt. Ladle into bowls and top with crumbled bacon, cheese and or sour cream.

Pumpkin Crunch

Sat, 21 Jan 2012 12:54:25 -0500

Pumkin pie is one of our favorite pies! This puts a nice twist on it.

Ingredients:

I 29 oz can of pumkin
1/4 teaspoon salt
3 eggs
1 box yellow cake mix
1 c. chopped nuts (walnuts or pecans)
1 c. sugar
1 can evaporated milk
1/2 teaspoon cinnamon
1 c. butter, melted

Directions:

Line a 9 x13 inch pan with waxed paper. Mix pumpkin, evaporated milk, sugar, eggs, salt, and cinnamon together in a bowl and then pour into pan. Sprinkle cake mix over pumpkin mixture. Spread nuts over mixture. Pour melted butter evenly over nuts. Bake 350 degrees for 1 hour. Cool one hour and invert pan onto platter. Peel off waxed paper. Serve with whipped cream.

Meyer Lemon Meringue Pie

Sun, 15 Jan 2012 17:27:56 -0500

Meyer Lemon Meringue Pie

I discovered meyer lemons about a year ago, but I did not think there was a big difference between plain old lemons and meyer’s lemons. I was absolutely wrong. They are different (combination of lemon and tangerine, how can you beat it) make the best lemon meringue pie ever! Unfortunately for me, living in the Northeast, they are hard to find. When I do find them I stock up. I am now researching more recipes to use meyer lemons in!

Graham cracker crust:

1 1/4 c. graham crackers, crushed
1/4 c. sugar
5 tablespoons butter, melted

Combine all ingredients and press crumb mixture on bottom and up the sides of a 9 inch pie plate. Bake in 350 degree oven for 8 minutes. Cool.

Filling:

1/1/2 c. sugar
1/4 c. and 2 teaspoons cornstarch
1/4 teaspoon salt
1/2 c. and 1 tablespoon meyer lemon juice
1/2 cold water
5 egg yolks (save whites for meringue)
2 tablespoons butter
1 1/2 c. boiling water
1 teaspoon grated meyer lemon peel

Combine sugar, cornstarch, salt, juice and cold water in saucepan. Mix well. Add egg yolks and butter. Slowly add boiling water and cook over medium heat until boiling. Cook for 2 minutes. Add peel. Pour into graham cracker shell and cool for a bit.

Meringue:

5 egg whites
1/2 teaspoon cream of tarter
1/2 c. sugar

Beat egg whites until soft peeks form. Add cream of tarter and gradually add sugar. Beat until stiff peeks. Top pie with meringue and bake at 350 for 5 minutes or until brown on top. Refrigerate for a few hours before serving.

Spiced Winter Sangria

Sat, 07 Jan 2012 10:14:00 -0500

When I think of sangria I think of white wine and summer. Well, now we can have sangria in the winter!

Spiced Simple Syrup:

2 c. water
1 c. sugar
2 - 3 cinnamon sticks
sliced orange peel
1 inch peeled fresh ginger
1 teaspoon whole cloves
1/2 teaspoon whole peppercorns

Combine water, orange peel, ginger, cloves and peppercorns and bring to a boil. Stir in sugar and boil until reduced a bit and syrupy (15 minutes). Let cool, strain and store.

Sangria:

1 750 ml red wine (I use Pinot Noir)
1/2 c. spiced simple syrup
Juice of one orange
1/4 c. rum
1/4 c. grand marnier
sliced oranges, apples and pears

Combine in a pitcher and refrigerate 4 hours or overnight. Enjoy!

Peanut-Butter-Cup-Stuffed Ginger Cookie

Sun, 18 Dec 2011 08:39:00 -0500

As everyone knows, I am always on the look out for new xmas cookie recipe and I am pretty picky. This is good enough to make my list!

Makes about 3 dozen

Ingredients:

3 cups flour
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground black pepper
1/4 tsp. salt
2 sticks butter (8 oz) at room temperature
1/4 cup sugar
1/4 cup brown sugar
1/4 molasses
36 miniature peanut butter cups chilled (Reese’s)
Confectioners sugar for rolling

Directions:

In medium bowl mix together flour, soda. Whisk in ginger, cinnamon, pepper and salt. Using mixer, cream butter, sugar and brown sugar until light and fluffy. Beat in egg and mix in molasses. Scrape down bowl and add flour mixture in two batches, mixing on low until combined. Turn dough out on to large piece of wax paper or plasitic wrap and form a ball. Chill for one hour. Preheat oven to 350. Working with 1 tablespoon of dough at a time, mold dough around each peanut butter cup to enclose completely. Bake until tops are slightly crackeled, 12 – 14 minutes. Transfer cookies on to rack and cool 5 minutes. Roll cookies in confectioners sugar then return to rack to cool completely.

Chocolate Pecan Praline Pie

Sun, 27 Nov 2011 16:51:00 -0500

When I was a child, my mother would often entertain. This was one of her favorite desserts to serve her guests.

Meringue Shell Ingredients

2 egg whites
1/8 tsp salt
1/2 tsp cream of tarter
1/4 cup of sugar
1/2 tsp of maple and vanilla extract
1/3 cup of finely chopped pecans

Beat egg white until frothy. Add salt and cream of tarter. Beat until peaks, add sugar gradually, and beat until glossy. Fold in extracts. Spread in 9 in. buttered pie pan and bake at 300 for 55 minutes. Leave in oven overnight.

Filling Ingredients

1 cup chocolate chips
1/2 cup sour cream
1/4 tsp salt
1/2 tsp maple and vanilla extracts
2 egg whites and 2 egg yolks
1/4 cup sugar

Melt chocolate chips and add egg yolks. Stir until mixture forms a ball. Remove from heat and stir in sour cream. Blend until smooth. Beat egg whites until soft peaks. Add sugar and beat until stiff. Add extracts and fold in chocolate mixture. Pour into shell. Refrigerate.

Mexican Layered Bean Dip

Sun, 27 Nov 2011 16:47:50 -0500

Mexican Layered Bean Dip

I found this in Cooking Light magazine and my family loves it and I do not believe they know it is “light.” Oops, they will know now! You can always fatten this up a bit if you like.

Ingredients:

Serve with pita chips or baked tortilla chips

1 (16 oz.) can of fat-free bean dip (I use regular)
1 (15 oz) can black beans, rinsed and drained
1/2 c. reduced fat sour cream
1 c. salsa
1 c. (4 oz. reduced fat Mexican blend or cheddar cheese

Instructions:

Preheat oven to 375 degrees

Combine beans, spread in 8 inch square baking dish. Spread sour cream over beans, top with salsa and cheese. Cover and bake for 20 minutes.

Guiness Beef Stew

Sun, 27 Nov 2011 16:45:49 -0500

Ingredients

3 tablespoons canola oil, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
1 tablespoon tomato paste
4 cups fat-free, lower-sodium beef broth
1 (11.2-ounce) bottle Guinness Stout
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley

Preparation

1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.

2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

Choco-Nut Dainties

Sun, 27 Nov 2011 15:41:00 -0500

I found this cookie in the Boston Globe one year and have made it one of our xmas cookies. My husband renamed them “Christmas Dinkies” and when you make them you will know why. When people ask me what they are I sometimes slip and call them by the wrong name! Enjoy!

Ingredients:

2 1/4 cup flour
1/2 teaspoon salt
3/4 cup margarine or butter
1 egg
1 1/2 teaspoons vanilla
1 6 oz. package semi sweet chocolate chips
Chocolate Coating (recipe follows)
2 cups chopped walnuts

Preheat oven to 350 degrees. Beat together butter, sugar, egg and vanilla in large bowl until well mixed. Blend in flour and salt. Stir in 6 oz. chocolate chips. Shape dough on lightly floured surface into 2 x1/2 inch logs. Place on ungreased cookie sheet and bake for 12 - 15 minutes. Cool on wire racks.

Dip ends of cookies into Chocolate Coating; roll ends in chopped nuts. Place on waxed paper until set.

Chocolate Coating: Melt together 1 12 oz. package of semi sweet chocolate chips and 1/4 cup margarine in top of double boiler over hot water; stir until blended and smooth. If mixture is too thick, add more margarine 1 tablespoon at a time until it is a good consistency.

Chicken Broccoli and Pasta

Mon, 10 Oct 2011 11:10:00 -0400

My girls beg me to make this dish. I am a good cook so I always guessed at the ingredients and have also made a lighter calorie version. I learned something, there are some recipes you just can not try to do this to. I made this for the first time Erin (daughter) and all her girl friends the night before she ran her first half marathon to raise money for the Dana Farber. Also the first time I got pink hair extentions to support breast cancer. Got this from a local TV station show WHDH “The Dish.” Great recipe and week!

Ingredients:

1/4 cup oil
1/4 stick butter
1/4 cup chopped garlic (less if using fresh)
1qt hvy cream (I used light and thought it was fine)
8 cups broccoli florets (steamed for 3 minutes, just aldente)
3 cups cut up cooked chicken
3 cups artichoke hearts
pinch of salt
pinch of pepper
pinch of granulated garlic
3 cups Parmesan
7 cups of ziti cooked aldente (just shy of two boxes)

Instructions:

Make sure your veggies are strained of excess water. On low/medium heat, add your oil and butter and heat until the butter melts. Add your garlic and saute until it just starts to turn light brown (about 2min). Add your broccoli florets and stir for about 2 min. Then add your cream, and heat until it just starts to slightly boil. Add your chicken and keep stirring about 2 min. Add your Artichoke hearts, salt, pepper, granulated garlic and let it simmer about 2 min. Put in your ziti and stir into the pot followed by the Parmesan and shut off. Continue stirring for a couple min, so the cream and Parmesan do not stick or burn in the pot. Place in large rectangular pan. For this size dish, you can also try using a disposible aluminum pan, largest size. I sprinkled it with a bit more parmesan cheese. Bake 350 degrees for about 20 minutes or until bubbly.

Apple Crisp with Oatmeal

Sun, 25 Sep 2011 13:32:00 -0400

I have been searching for just the right apple crisp recipie and think I just found it on the King Arthur flour web site! I made this for a dinner party last night and got great reviews. Fall is here in New England and nothing like apple crisp!

Filling:

9 cups sliced apples
1/4 c. rum or apple cider (I think you know what I chose!)
1/2 c. brown sugar (add more if your apples are tart)
2 tablespoons melted butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
3 tablespoons flour
1/4 teaspoon salt

Peel and slice apples 1/4 inch thick. Add rest of the ingredients and stir. Place in 8 x 11 baking pan.

Topping:

3/4 cup flour
1/2 c. oats
heaping 1/4 teaspoon salt
2/3 c. brown sugar
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 c. cold butter
1/2 c. chopped walnuts or pecans

Mix together flour, oats, salt, brown sugar, cinnamon, baking powder. Add butter and cut in to make a crumble mixture. Spread over apples. Bake 55 to 60 minutes in 350 oven. Done when bubbly. Of course you should serve this with nothing but Brighams vanilla ice cream!

Lobster Rissotto

Fri, 29 Jul 2011 19:52:00 -0400

I tried this for the first time when Ryan, Jen, Annie and Kevin came for dinner. Fun night playing ladder golf in the yard.

Lobster Stock

4 lobster carcasses
2 tablespoons olive oil
2 cloves garlic
1/2 chopped onion
2 carrots diced
2 celery stalks
1/4 tsp. red paper flakes
2 bay leaves
1 tsp. thyme and tarragon
1tsp. salt 1/2 tsp. ground black pepper
1 cup white wine

In a large stock pot, heat olive oil over medium heat. Add garlic, onions, carrots, and sauté for 5 min. Add wine, carrots, celery, red pepper flakes, thyme, tarragon, salt and pepper. Add lobster carcasses and bring to a boil. Romove from heat and let cool. Strain and discard solids. Set aside until ready to use.

Risotto:

3 tablespoons olive oil
1 small onion
2 cups aborio rice
1 cup white wine
4 - 5 cups lobster stock
1 cup chopped shitake mushrooms
Meat from 4 cooked lobsters
1/2 cup asiago cheese, shredded
2 tablespoons butter
1 cup peas

Heat olive oil in saucepan. Add onion, garlic and until soft. Stir in rice and add wine and mushrooms and cook until reduced. Add stock, 2 cups at a time and cook until al dente. Add salt, pepper and butter. Add lobster, peas and asiago cheese. Serve. Feeds 6 people, but we only fed 5, we loved it!

Cherry Almond Crisp

Sun, 17 Jul 2011 07:56:00 -0400

I have an obsession with crisps. I think I have tried every fruit and this might be a favorite. I made this for our traditional fish fry with friends. They catch the fish and I bring the dessert!

Wet Ingredients:

1 cup dried cherries
1 c. boiling water
2 pounds pitted sweet cherries
2/3 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon cinnamon

Dry Ingredients:

1/2 cup cornmeal or rolled oats
3/4 flour
1/2 cup brown sugar
pinch of salt
1/2 cup chopped almonds
7 tablespoons butter

Combine dried cherries and boiling water in small bowl, cover and let stand for 30 minutes. Preheat oven to 375 degrees. Combine dried cherries with soaking liquid, 2 pounds cherries, 2/3 cup sugar, 3 tablespoons flour, vanilla and cinnamon in a large bowl; stir well. Let stand for 15 minutes. Pour cherry mixture into 13x9 inch baking dish coated with cooking spray. Bake for 40 minutes until bubbly. While cherry mixture is cooking, combine cornmeal, 3/4 cup flour, brown sugar, almonds and salt and stir well. Cut in butter making a crumb mixture. Remove cherry mixture from oven and sprinkle evenly with streusel topping. Bake an additional 20 minutes. Serve warm with vanilla ice cream.

Roasted Tomatoes

Sun, 12 Jun 2011 15:27:00 -0400

Here is a recipe I got from my daughter. I thought you would all get a kick out of how she wrote this recipe!!

Ingredients:

Plum tomatoes
2 minced cloves of garlic (I used 4)
2 tbs sugar
1 1/2 tbs salt
1/2 tbs pepper
3 tbs olive oil
2 tbs balsamic vinegar

450* for 25-30 minutes

When they are finished baking and cooled cut into smaller pieces and add:

1/2 lb mozzarella (we used the balls and cut them in half)
Fresh Basil

Serve on crackers or baguettes

That was the recipie I have written down.. this was when she used 12 tomatoes, I think we have the same amount, but I’m not sure.

You cut the tomatoes in half, and scoop out the insides so they are just the tomato shell. Mince up the garlic and sprinkle it on the tomatoes. Be sure the garlic is minced enough so you don’t bite into a huge chunk. Sprinkle the sugar, salt, pepper on top of the tomatoes. Top with olive oil and balsamic vinegar (it looked like she had it in the shells of the tomatoes, but you don’t want to over flow them). If we don’t have 12 tomatoes, obviously you can swap out the ammounts of sugar, salt and pepper. You’re a smart woman, so I think you can figure that out… :).

Bacon Lettuce and Tomatoes

Sun, 12 Jun 2011 14:07:00 -0400

We had a wonderful dinner with Joanie, Paul and Monica last night and I made these for an appetizer. Paul suggested to also add some parmesan cheese and Dennis said he wanted more bacon! You can never have enough cheese and bacon! I might add these next time I make them. We also thought this would be a good side dish with dinner.

Ingredients:

4 tomatoes
1/2 pound bacon
1 clove garlic
1/2 c. chopped lettuce
1/2 c. chopped stale bread cubes
2 tablespoons mayonnaise
Salt and Pepper

Instructions:

Hollow out tomatoes and invert to drain. Season with salt and pepper. Cook bacon with clove of garlic, chop then toss with lettuce, bread cubes, mayonnaise and salt and pepper. Stuff mixture into tomatoes then brush with bacon drippings. Bake 20 to 30 minutes at 425 degrees.

Cauliflower, Bacon, Caper Gratin

Sun, 22 May 2011 11:49:00 -0400

Ryan, my son loves cauliflower. I find it a bit boring but this recipe definitely takes the boring out of cauliflower!

1 lb head cauliflower
4 tablespoons butter
2 c. bread crumbs
3/4 c. heavy cream (I lighten it up and use milk or even skim milk)
1 tsp. flour
1/4 c. capers
8 oz. bacon, cooked until crispy and sliced into 1/2 inch pieces
1 c. Gruyere cheese, grated
salt and pepper
olive oil for drizzling

Butter 8 X 8 inch baking pan or casserole dish. Heat oven to 350 degrees. Using medium saute pan, melt butter (I also lighten up on the butter here and use only 1 - 2 tablespoons) and add bread crumbs. Cook until browned. In medium bowl whisk together cream and flour. Add bacon, capers and half of Gruyere cheese. Add salt and pepper. Steam cauliflower until almost done. Drain and toss with cheese mixture. Place in pan or casserole dish and top with bread crumbs and rest of Gruyere. Drizzle with olive oil and bake 35 - 40 minutes.