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November 21, 2016

Spotlight: Crave and Cook‘s Virginie Degryse

Virginie Degryse of Crave and Cook
Crave and Cook: Home Cooking During the Holidays (Crave and Cook, $22)
Stuffed chicken with veggies and chestnuts
Warm pesto lima beans
Ingredients for a goat cheese cauliflower gratin

When it comes to whipping up healthy-yet-heartwarming meals for guests, lifestyle blogger, home cook and mother-of-three Virginie Degryse knows a thing or two about low-maintenance dishes that are sure to impress. “I grew up learning and cooking with my mom and grandma during the holiday seasons,” says the Los Angeles-based culinary maven, whose year-old online recipe platform, Crave and Cook, has quickly amassed a cult following amongst enthusiastic home cooks and ultimately fueled the drive behind her newly released debut cookbook, Crave and Cook: Home Cooking During the Holidays. Inspired by the traditions and flavors of her native Belgium melded with her adopted home of L.A., Degryse details over 100 pages of inviting, expertly-crafted recipes that evoke holiday spirit—from Turkey and Cranberry Soup to Stuffed Chicken with Chestnuts and Carrot Soufflé. “I want to share my heritage through my cooking and show that European cooking is not as scary or difficult as people may think,” she explains. “It can be easily adapted to a healthy California lifestyle.” Here, Degryse reveals one of her favorite dishes from the tome: Cauliflower Goat Cheese Gratin. “This is a great side dish because it takes very little time to assemble, can be prepared one or two days in advance and even baked. It just needs to be reheated before dinner,” she says.

Cauliflower Goat Cheese Gratin

Ingredients:
– 1 head cauliflower, cut into florets
– 1 cup heavy cream
– 1 cup of chicken stock
– 2 cups grated Parmesan
– 6 ounces goat cheese, cut into small pieces
– Salt and pepper
– 1 tsp nutmeg
Directions:
– Preheat oven to 400 degrees F.
– Mix the stock, heavy cream, salt and paper and nutmeg together.
– Layer the cauliflower, cream-stock mix, and the cheeses in a medium casserole dish.
– Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly.
– Remove from the oven and let rest for 10 minutes before serving.

 

 

 

 

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Virginie Degryse of Crave and Cook
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