Hello, everyone! Someone recently gave me a HUGE head of cauliflower and I couldn’t think of anything to make with it- until a hint of scandal entered my brain from a recipe we learned at the Le Cordon Bleu school in Paris:Crème Dubarry (or Cream of Cauliflower Soup). You might ask, “How could a scandal be attached to a simple Cauliflower soup?”
It turns out that Madame du Barry of France had many lovers and eventually became the mistress of King Louis XV. Decked out in jewels and fancy clothes, she led a pampered life until she was finally forced to leave Versailles upon the King’s death. Eventually she became a victim of the Reign of Terror and was beheaded in 1793.
Madame du Barry
But not to worry. Madame du Barry’s spirit lives on through this soup named after her: Crème Dubarry, or Cream of Cauliflower Soup. It’s a pretty easy recipe and I’ve added a little Gruyere cheese to give the soup more body: I’m sure Madame du Barry wouldn’t mind!
Cream of Cauliflower Soup (Crème Dubarry)
Recipe Type: Soup
Author: Fran Flint
A creamy Cauliflower Soup named in honor of Louis XV mistress!
2 tbsp. butter
300 g (11 oz) cauliflower
120 g (4 oz) leeks, white part
2 cloves garlic, minced
1 shallot, chopped
2 tbsp. flour
5 cups chicken stock or water
Salt/white pepper to taste
½ cup thickened cream
¼ cup gruyère or parmesan cheese, grated
¼ cup small cauliflower florets
¼ cup small broccoli florets
Heat the butter in a saucepan over medium heat. Add the garlic, chopped shallot, leeks and cauliflower; sauté for several minutes until the vegetables soften a little. Add the flour and stir. Add the chicken stock and cook for about 15 minutes until the cauliflower softens and is fully cooked through. Add salt and white pepper to taste.
Transfer the mixture to a blender and blend for several minutes until smooth. Transfer mixture back to the saucepan, add the cream and cheese and stir until thickened. Add more salt and pepper if required.
In a small saucepan, bring water to a boil and add the cauliflower and broccoli florets. Cook for several minutes, then remove. To serve, add soup to bowl, place several cauliflower and broccoli florets in the center of the bowl and sprinkle with some chopped chives.
For once, I’m almost at a loss for words. I have no lengthy description for this post, no stories to tell about how Grandma made these rolls way back when. The recipe speaks for itself: yeast rolls filled with a butter and brown sugar mixture, then covered with a warm caramel/pecan topping. What makes these rolls a bit different is you layer them into a Bundt cake pan, then pull them apart directly from the pan to eat. Don’t worry about manners, just dig right in!
To make these rolls, the yeast dough is first rolled out then spread with the filling. You then roll the dough into a tight cylinder and then slice into circles.
Each spiral cylinder is then brushed with the warm caramel/pecan topping, then layered into the Bundt cake pan; let rise for about one hour.
Let bake until golden brown:
Then dig right in and Pull-apart the rolls!
Caramel Pecan Pull-apart rolls
Yeast rolls topped with a warm caramel pecan sauce- pull them apart and eat directly from the Bundt pan.
Combine the packets of dry yeast with the warm milk, let set a few minutes until the yeast dissolves.
In a separate bowl, combine the sugar and softened butter using electric beaters. Add the eggs, vanilla, salt and yeast mixture. With the electric beaters still running, add 2 cups of the flour to the mixture and beat until smooth. Gradually stir in the remaining flour using a wooden spoon or working in the flour with your hands. Turn the dough out onto a lightly-floured surface and knead for several minutes until the dough forms a firm ball. Wrap the ball in plastic wrap and place in the fridge for at least 30 minutes.
In the meantime, make the filling. Combine the chopped pecans, brown sugar and cinnamon (but do not use the butter yet); set aside. To make the camel topping, heat the brown sugar, butter and corn syrup (or liquid glucose) for several minutes until the mixture thickens. Stir in the chopped pecans.
Remove the dough from the fridge and roll out into a rectangle measuring 15 x 10 inches, with the long side facing you. Spread the 2-3 tbsps. softened butter onto the dough, then spread the remaining filling mixture. Roll up the dough into a tight cylinder, ending with the seam facing downwards. Cut off the very ends of the dough, then slice the dough into 1 inch pieces using a serrated bread knife. Brush each side of the dough pieces with the caramel pecan sauce then place them inside a buttered Bundt pan, forming at least two layers. Brush the top of the dough mixture with any leftover caramel topping. Bake at 350 F (160 C) for 30 minutes or until the dough turns golden brown and is cooked through. To serve, pull-apart the pieces of dough directly from the Bundt pan.
You can also bake these rolls in a flat baking pan, if desired,