Launch Menu May 31 1911

[Charles Provost]

Guys, the correct spelling is chou-fleur (sing.), the plural being choux-fleurs.
I'm studying translation at the university, and some weeks ago we studied the plurals of compound names. "Chou-fleur" was one of the examples given, so there it is!

 

[Shelley Dziedzic]

But cauliflower is singular although composed of multiple florets. Of course I guess one can buy two cauliflowers to cook if you really love the stuff, or two heads of cauliflower. Un chou-fleur (n.m.) or deux choux-fleurs (n.m.plural). Ah, what fun we have here with vegetables.

 

[Barry Kazmer]

According to the French Government books they had a conference on correct translations and spellings in 1990 and since then chou-fleur should be spelled choufleur and choux-fleurs should be spelled choufleurs!
I am going along with those that speak it daily in all walks of life.

 

[Dave Gittins]

However it's spelled, the world is welcome to take my share of the foul stuff!

Digressions 'r' us!

 

[monica e. hall]

Charles, Barry ..
the French devote years of academic endeavour to the preservation of their language - usually to protect it from Anglicisms, which the less bothered of their nation will persist in enthusiastically incorporating into their daily lives. Adaptations railed against include "le sandwich" and "le weekend" etc.

Since choufleur means "cabbage-flower" then logically the plural should be "cabbage-flowers" i.e. choufleurs, not chouxfleurs which suggests something quite different.

But if, as Shelley points out, there are multiple heads per vegetable, this may be wrong.

Anyway, I like cauliflower cheese, Dave. Try Shelley's recipe - it's very good. Digressions rule.

 

[Michael H. Standart]

>>1-1/2 cups grated Gruyí¨re cheese<<

If that's a little strong for one's tastes, there's no wrong done in using a good sharp chedder. Tillimook does it for me. When making a good cheese sauce, it doesn't hurt anything to start with a good rue base made from a dab of butter, some pepper, a dash of nutmeg, and flour with milk stirred in. Once you make your base, stir in the shredded cheese, melt it down, and stir it up until it's nice and smooth.

(Yes, I can cook!)

 

[Jonathan Granato]

Watch out, Michael! You'll have us descending on you next Thanksgiving!!!!!

 

[Pierre Blanchard]

A "chou-fleur", some "choux-fleurs". Simple ;-)

 

[sashka pozzetti]

Don't forget to sprinkle with grated cheese and grill the whole dish at the end, for delicious dark toasted bubbling cheese topping!!!

 

[Michael H. Standart]

I add the cheese just before serving if i want it au gratin. The cauliflower I steam. The trick is getting some of it really good, fresh high quality and in season. Forget some of the generic frozen stuff. I'll hit up Fresh Market or Whole Foods to make sure I'm getting something with some real flavour.

 

[sashka pozzetti]

Don't tell anyone, but my Grandmother's secret was to put in a tiny amount of cayenne pepper too!

 

[Pierre Blanchard]

Cook in water, serve with a bit butter.

 

[Michael H. Standart]

Cayenne pepper can be a wonderful way of zipping things up a bit, so long as you don't overdo it. The problem is that it's all too easy to overdo it. Since my Dad can no longer tolerate really spicy food, I don't use it.