After Michelle Obama and Filipino-American White House Chef Crisetta appeared on Iron Chef America, White House released two vegetable-intensive recipes – the White House Kitchen Garden Herb-Roasted Chicken with Braised Greens and White House Cauliflower Gratin.

All the vegetables needed for those two recipes are available at Michelle Obama’s vegetable garden at the South Lawn (in White House).

White House Kitchen Garden Herb Roasted Chicken with Braised Greens

This one is fairly easy to prepare yet requires time. This recipe produces four servings.

Ingredients

• 3 tablespoons chopped mixed fresh herbs (such as rosemary, thyme, sage and parsley)
• 1 tablespoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 3-to-4 pound chicken, quartered
• Salt and pepper
• 2 slices bacon, diced
• 1 large red onion, diced
• 2 bunches kale, collard greens, or mustard greens, stemmed and torn (a mix also can be used)
• 3/4 cups chicken stock

Methodology

1. Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
2. Preheat the oven to 450 degrees F.
3. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
4. Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes.
5. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.

White House Cauliflower Gratin

This one needs attention especially on the first steps. It has an Asian touch since Comerford grew up in the Philippines.

Ingredients

1 large head cauliflower (about 3 pounds)
2 Tbsp butter
2 Tblsp all-purpose flour
1 1/4 cups milk
Kosher salt and freshly ground black pepper
2 cups shredded Gruyere cheese
1/2 cupc shredded Parmesan cheese
1/4 tsp grated nutmeg
1/4 cup Panko (Japanese bread crumbs) or coarsely ground fresh bread crumbs

Methodology

1. Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray.
2. Trim the cauliflower and cut into florets.
3. Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.
4. Heat the butter in a medium saucepan (2-quart) over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
5. Add the milk, whisking constantly to make sure there are no lumps.
6. Cook another 3 to 4 minutes, allowing the sauce to thicken. Season with salt and pepper, to taste and add the nutmeg.
7. Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (Bechamel) over the cheese. Top with the remaining cheese and the bread crumbs.
8. Bake, uncovered for 20 to 30 minutes until golden and bubbly.

Enjoy your healthy vegetable-incentive meals!