Tana Ramsey lives with husband and screamer chef Gordon and their four children in London and spends a lot of time in Los Angeles. She looks like a very cheerful sort and their household of kids are adorable. They're English, so her new book, "Tana's Kitchen Secrets" has lot of savory pies, Indian dishes, cauliflower cheese, lamb kidneys (!).
Sometimes I wonder if an American editor even glances at a manuscript like this before shipping it over. Still, much of the food feels welcoming for a family table and I really do think she cooks. Gotta love British favorites to take it into the kitchen.
1 head cauliflower
Salt and pepper, to taste
1 cup plus 2 tablespoons creme fraiche
2 egg yolks
1/2 tablespoon grated Parmesan
3 1/2 ounces gorgonzola
4 tablespoons bread crumbs
Pinch of cayenne pepper
1. Set the oven at 400 degrees.
2. Separate the cauliflower into large florets. Bring a large saucepan of water to a boil. Add the cauliflower and cook 5 minutes or until tender when pierced with the tip of a knife.
3. In an baking dish that will fit all the cauliflower snugly, transfer the florets to the dish and bake them for 5 minutes to dry them a little. Remove and drain well. Return florets to the dish.
4. In a bowl, whisk the creme fraiche, yolks, Parmesan, salt, and pepper. Pour the mixture over the florets. Crumble the gorgonzola into large pieces and scatter them on the sauce. Sprinkle with bread crumbs and cayenne pepper.
5. Bake the cauliflower for 15 minutes or until it is golden and bubbling. Adapted from "Tana's Kitchen Secrets"
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.