SHORELINES

22 a p c s hor e l i n e s.c om | 2016 Vol :4 Left: Photo courtesy of hot a nd hot fish cluB – Heirloom Cauliflower Gratin, one of the staples of the Hastings' holiday meal offerings. Above: Photo courtesy of hot a nd hot fish cluB – The Hot and Hot Fish Club cookbook. Makes 8 servings INGREDIENTS 1 pound white heirloom cauliflower florets, cut into small, bite-size pieces ¾ pound purple heirloom cauliflower florets, cut into small, bite-size pieces 12 chestnuts, roasted, peeled and diced* 4 cups heavy cream ¾ cup freshly grated Parmesan ½ teaspoon chopped fresh thyme 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 1 to 2 teaspoons black truffle oil 1½ cups herbed breadcrumbs Preheat oven to 400°F. Combine cauliflower, diced chestnuts and heavy cream in a medium stockpot or Dutch oven. Bring to a boil, reduce heat and simmer for 10 to 12 minutes. Using a slotted spoon, remove the cauliflower and chestnuts from the cream and set aside to cool. Add the Parmesan and thyme to the cream and return to a boil; reduce heat and simmer until cream mixture is reduced by half and slightly thickened, about 20 minutes. Return the cauliflower to the cream mixture and season with salt and pepper. Drizzle truffle oil into the cauliflower and cream mixture and stir to combine. Spoon cauliflower mixture evenly into 8 (1-cup) ramekins. Top each ramekin with 3 tablespoons of the herbed breadcrumbs. Place gratins in the oven and bake for 4 to 5 minutes, or until the crust is golden and the sides are bubbling. Serve immediately. HERBED BREADCRUMBS Makes about 3 ¼ cups ½ (8-ounce) fresh French baguette, torn into 2-inch pieces 1 tablespoon chopped fresh thyme leaves 2 tablespoons chopped fresh parsley leaves 1½ tablespoons chopped fresh chives ¾ teaspoon freshly grated lemon zest ¼ teaspoon minced garlic ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ cup unsalted butter, melted Place bread in a food processor and pulse until bread is a uniform crumb consistency; transfer crumbs to a large mixing bowl. Add all ingredients except the butter and mix well. Drizzle melted butter over the crumbs and toss to evenly coat. Use immediately or refrigerate until ready to use. Heirloom Cauliflower Gratin with roasted chestnuts, Parmesan cream and black truffle oil. Recipe courtesy of Chef Chris Hastings of the Hot and Hot Fish Club in Birmingham from "Hot and Hot Fish Club Cookbook."

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