Thursday, November 3, 2016

Cauliflower Two Ways: Cauliflower Steaks with Herb Salsa Verde and Indian Spiced Cauliflower


Cauliflower Steak with Herb Salsa Verde
Indian Spiced Cauliflower
It’s Cauliflower season here and great heads of the vegetable are stacked high in our supermarkets and on our On-street vegetable stands.   If you remember Cauliflower as a somewhat tasteless vegetable, you’re likely familiar with the boiled preparation of the dish. This is truly a darned shame. Boiling reduces the levels of every good thing in Cauliflower and there are a lot of them.   Cauliflower is full of vitamins C, B and K but it’s low in calories, fat, and carbohydrates. The longer the cauliflower is boiled the fewer cauliflower compounds remain.  Fortunately, today’s recipes call for roasting and stove-top grilling.   The first is a recipe from Alex Guarneschelli of Food Network fame. Here, cauliflower is sliced clear through into ½ slabs and sautéed. But the real star is the salsa verde. With its fresh herbs, capers and cornichons, it gives the Cauliflower Steaks a whallop of flavor.   This is another very quick dish to prepare. It comes together in under 30 minutes.  The second recipe for Indian Spiced Cauliflower is even simpler.  Here the cauliflower is broken down into florets and roasted in the oven with a variety of Indian spices. But my friend Kristi, who shared it with me, was very excited about one of particular ingredient…

Monday, October 31, 2016

Chicken Arrabiata


I confess to being a tomato junkie.  I adore the fruit, and yes, botanically it is a fruit.   Nothing made me happier than the arrival of great little tiny tomatoes variously called ‘cherry’, ‘grape’ and most recently, ‘heirloom mixtures’.   They arrived in this country from southeast Asia as recently as the 1990s.  While ‘tomatoes on the vine’ used to be the only out-of-season tomatoes that even came close to the real thing, the oval shaped grape tomatoes and their round cherry counterparts have a higher sugar content. I prize their sweetness and use them often. When this recipe for Chicken Arrabiata, that spicy, almost fiery Italian tomato sauce appeared, I had to try it. It takes under an hour from start to finish.  And in the end you’re left with a richly fulfilling and extraordinarily flavorful chicken.  It’s a great dish for a chilly weeknight.  You can serve it with rice or a side of pasta but served with crusty bread and a salad, it makes an easy and satisfying dinner.  And while you make it, you can read about it…