Recipe of the Month

Yield
4-6 servings

Ingredients
1 large head of broccoli
1 medium white onion
1 yukon potato
1 quart vegetable stock, or water
A pinch of cumin
1 Tbs. tahini
1 tsp. lemon juice
Salt and pepper, to taste
Optional: grated cheddar garnish

Directions
1. Blanch the broccoli in heavily salted water and shock in ice water.  
2. Slice the onions very thin and cook down with salt and pepper.
3. Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
4. Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
5. Working in batches, purée the soup base with the broccoli in a blender.  
6. Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
7. Just before serving, add the lemon juice and adjust the seasoning.

(Source: Weston Nicoll, Chef-Owner of Café Shelburne)

Yield
4-6 servings

Ingredients
1 medium head of cauliflower
2 cups heavy cream
½ cup mascarpone
1 cup grated cheddar
A pinch of nutmeg
Salt and pepper, to taste

Directions
1. Preheat the oven to 375 °F and bring a large pot of water to boil.
2. Separate the cauliflower into florets, removing the core and leaves.  
3. Blanch the cauliflower in a large pot of salted boiling water, leaving some crunch, about 3 minutes.  
4. Immediately submerge the cauliflower in ice water to stop the cooking.
5. Heat the cream to near boil, being careful not to boil over.
6. Add the mascarpone to the cream with a whisk and cook over medium-low heat about 5 minutes, until slightly reduced.
7. Add  the cheddar to the cream mixture, whisking constantly, and season with salt, white pepper and nutmeg.
8. Add the cauliflower and fully incorporate.
9. Spread the gratin mix in a baking dish large enough to accommodate all the florets in a single layer.  
10. Place the gratin dish on a sheet pan and bake about 20 minutes, until bubbling and nicely browned.

(Source: Weston Nicoll, Chef-Owner of Café Shelburne)