Best of October – A Savory Gratin Served with a simple salad.
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Beer pairings provided by Garrett Oliver, Brewmaster of Brooklyn Brewery

Shopping List

• 1 good-sized head cauliflower
• 1 head lettuce
• 1 bunch flat-leaf (Italian) parsley
• 1 red bell pepper
• 5 oz. dried penne or fussili preferably unenriched
• 3/4 cup grated Gruyère
• 1/4 cup grated Parmigiano Reggiano
• 2 cups whole milk
• 12 oz. cooked ham, thick-sliced, preferably organic

Pantry Items

• All-purpose flour
• Black pepper
• Extra-virgin olive oil
• Garlic
• Ground nutmeg
• Sherry vinegar
• Unsalted butter

Tools

• 6 cup baking dish
• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Salad spinner
• Spatula
• Steamer
• Whisk
• Wooden spoons

Suggestions

• Beer: Brooklyn Local 2 (or a dark Belgian abbey such as Corsendonk Brown Ale): People tend to think of only wine with pasta but beer can also be a great choice. This beer features a very dry but fruity palate with flavors of nuts, raisins, caramel and dark fruit. This pairing is very nice – the beer works well not only with the ham and the cheese but also the cauliflower, which tends to be a big problem for wine.
• Dessert: Sauteed apple slices with brown sugar and cinnamon

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Preheat the broiler, put the rack about 8-inches from the heat source
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Refrigerate the beer
  • Get someone to set the table – you’ll be too busy making this quick, easy meal
• Prep
  • Fill a steamer with 3 cups water, and put it over medium heat
  • Cut the cauliflower into bite-size florets.
  • Separate the leaves of the lettuce, rinse and spin dry. Tear into large bite-sized pieces.
  • Put the lettuce into a bowl.
  • Core and seed the pepper. Dice it and add it to the lettuce.
  • Peel and mince 1 small garlic clove, and add it to the salad veggies.
  • Dice the ham.
  • Rinse and pat dry the parsley.  Pluck ½ cup leaves, and add to the lettuce in the bowl.
  • Measure out 2 tbsps. flour.
• Start Cooking
  • Put the cauliflower in the steamer when the water boils. It will take 8-9 minutes to steam to the right tenderness you don’t want it crisp, and you don’t want it mushy.
  • When the water in the pasta pot comes to a boil, add the penne and cook until it is al dente, about 7 minutes.
  • While the pasta is cooking, melt 2 tbsps. butter in a medium-saucepan over medium heat.
  • When the butter is melted, whisk in the flour. Whisk the mixture constantly for 2 minutes – it will froth and smell delicious.
  • Slowly whisk in 2-1/2 cups milk. Add 1 bay leaf, and bring the mixture to a boil. Whisk it once in a while until it thickens.
  • When the sauce is thick, remove it from the heat. Stir in the grated cheese and the ham. Season it with salt, pepper, and a sprinkling of nutmeg. Taste it, adjust the flavor.
  • Check the cauliflower. If it is tender, take it out of the steamer. Let it sit for a minute so it dries out a bit, then put it in a bowl.
  • Check the pasta. If it is al dente, drain and add it to the cauliflower.
  • Remove the bay leaf from the cheese sauce and pour it over the pasta. Taste it for seasoning, then put it in the baking dish. Sprinkle it with the Parmigiano and put it under the broiler until the top is golden, 5-7 minutes.
  • While the gratin is browning, squeeze half a lemon over the salad veggies. Drizzle with 1/4 cup olive oil, and toss, toss, toss. Season with salt and pepper, toss it some more, then take it to the table.
  • Remove the gratin from the broiler. Turn off the broiler, take the gratin to the table and send someone back to the kitchen for the chilled beer! (Don’t forget a hot pad for the table!)

Wow that was fast, let’s eat!

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