Last night we had a delicious Moosewood recipe, Cauliflower Cheese Pie**. This recipe appealed to me for its’ inclusion of cheese & cauliflower–the latter of which I don’t use enough in my cooking. Well, even if we hadn’t thrown in a pound of ground venison, this dish would have been terrific. (I say ‘we’, but Drew was assigned the recipe & he did a fine job). So, why add the meat? well, it was tasty, but with company over it didn’t stand alone as the main course & having no other ideas as to what to pair it with, we just mixed.
Anyway, it was local, grass fed & free-range meat, so–of the highest quality! &, this is a definite will-do again, which is great because deer meat can be tricky to cook with.
Also, the brownies I made the other day are still lingering, but they are SO good. sososososo. They got better & fudgier with time.
**if they’re already available online… 😉