It has not escaped my attention that our culture (generally speaking--wide brush here...) has somehow equated "value" at a restaurant with QUANTITY not QUALITY.
While Bil and Madeleine enjoyed their greasy spoon favourites, (fish and chips, and a hamburger and fries) it came as a bit of a disappointment to me that the meal I had ordered (Eggs Benedict) was not only dripping in grease, but excessively HUGE! Definitely a case of quantity not quality. It also did not escape my attention as I looked around the restaurant at how big most of the meals/portions were, and how much of them were going back into the kitchen partially eaten. Such waste...such a shame.
When will restaurants and their customers begin to associate "good value", with a high quality meal that tastes excellent, is satisfying and filling, instead of huge portions that are "okay"? Any thoughts?
In keeping with the "Turkey Day is Coming", I have another super side dish for you. This one has been adapted from Taste of Home--one of my favourite recipe websites. http://www.tasteofhome.com/
- 1 large head cauliflower (about 2 pounds), cut into florets
- 1/4 cup diced red pepper
- 1/2 pound mushrooms sliced
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 2 cups milk
- 1 cup (4 ounces) shredded Swiss cheese, divided
- Cook cauliflower florets until just a bit crisp. Place in a greased 9x13 baking dish.
- In a large saucepan, saute red pepper and mushrooms in butter until tender. Add flour and salt; stir until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3/4 cup cheese until melted; pour over cauliflower.
- Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese; bake, uncovered, for 10-15 minutes longer or until cheese is melted.