Vegetables – Sue's Seasonal Palate

August 6, 2019 Zucchini Pesto “Tots”

Tater tots are a mid twentieth century (1953) invention born out of the frugality of brothers F. Nephi and Golden Grigg. Co founders of Ore-Ida, they were looking for a way to use the potato pieces left over when making their french fries. The pieces were used as feed for the livestock on the family farm or just tossed in the trash. The brothers Grigg knew that there had to be a way to consume the discards.They chopped the potato pieces, added seasonings and salt, put them through an extruder where they got their tot shape then into the deep fryer.

Fast forward to the twentieth first century and Americans consume 70 million tots a year. They are loved by young and old alike, everyone from high end chefs like Daniel Boulud to mommy bloggers. Mommy bloggers have taken tots beyond the potato. To their delight they discovered that their little ones would eat veggies they wouldn’t touch before when they were presented in tot form. Broccoli, cauliflower, sweet potatoes, carrots, beets and zucchini have all been used to make tots.

So it was time for me to take on the tot. I chose two things we have in abundance, zucchini and basil. Basil is in season so why not make some pesto? Whatever vegetable you choose for your tots it is important to squeeze as much water out of the shredded vegetable as possible. A clean linen dishcloth is what I recommend. If time is short and you don’t have time to make the tot shape, divide the mixture evenly into well greased mini muffin pans. Make a double batch and freeze half for later. To eat, place frozen tots on a baking sheet and bake at 400°F 10-15 minutes, until heated through.Crispy on the outside and soft on the inside, zucchini pesto tots make a great snack or side dish.

Zucchini Pesto Tots

Ingredients

1¼ lb zucchini
2-3 T basil pesto
1 large egg, lightly beaten
½ c panko bread crumbs
½ c grated Parmesan cheese
Kosher salt and freshly ground black pepper

Directions

Preheat oven to 400° F. Line a large baking sheet with parchment paper.
Grate the zucchini with the large holes of a box grater.
Transfer the grated zucchini to a large dish towel and strain out as much liquid as possible.
Transfer the grated zucchini to a large bowl then add the pesto, egg, Parmesan and kosher salt and freshly ground pepper to taste. Mix together until well blended.
Spoon a generous tablespoon into your hand and roll it into a cylinder. Place on the prepared baking sheet. Repeat with remaining zucchini mixture.
Bake 18-20 minutes, rotating the baking sheet half way through, until golden brown. Serve with your favorite dipping sauce.

January 30, 2019 Zhoug

Whether you spell it zhoug, zhug, zhoog, or schug, they all describe the fiery Middle Eastern answer to pesto that has become the favorite accompaniment to Israeli street food. Zhoug didn’t have its origins in Israel. It was a staple of Yemeni cuisine and first brought to the newly created state of Israel (1948) during operation “On Wings of Eagles” that airlifted 49,000 Yemeni Jews to Israel.

Traditionally zhoug is made in a mortar and pestle, but you can make it in a food processor in minutes. The word is zhoug is translated “ground” so use a light touch with the processor. The result should be a thick, slightly chunky paste. The basic ingredients are cilantro, garlic, hot peppers, green jalapeno or serrano, olive oil, salt and pepper. You can make it with half parsley half cilantro, or all parsley if you dislike cilantro. The addition of dried spices make the sauce unique, cumin, coriander, cloves and an unexpected one, cardamom.

As with all hot pepper preparations, wear gloves and keep your hands away from your face. Use as many peppers as your taste buds allow, it is a hot sauce and the flavors blend and mellow out after the sauce is refrigerated. Place all of the dry ingredients into a food processor. Pulse the mixture, scraping the sides down periodically until it resembles a pesto-like consistency. Taste a bit of the mixture and adjust seasonings accordingly.

Zhoug is good with so many things, grilled lamb chops, roasted potatoes, stirred into yogurt for a delicious sauce, in your pita with falafel, any time you want to add a spicy kick.

I used whole frozen jalapenos from last summer’s harvest and yes they are just as hot!!

Zhoug

Makes about a cup

Ingredients

2 ½ cups cilantro leaves
3-4 jalapeno peppers, stemmed, seeded
½ tsp cumin seeds
½ tsp cardamom seeds
½ tsp coriander seeds
¼ tsp salt
2 cloves garlic, peeled
½ c extra virgin olive oil
Fresh lemon juice to taste

Directions

Add cumin, cardamom and coriander seeds to a small dry skillet over medium heat. Toast the seeds, stirring frequently until they smell fragrant and toasty.
Grind spices either with a mortar and pestle or a mini processor/grinder.
Place the cilantro, jalapeno, garlic, toasted spices and salt into the food processor. Pulse the mixture, scraping the sides down as needed until a chunky texture is reached.
With the machine running, slowly pour in the olive oil and lemon. Taste and adjust with salt and lemon as desired. Store in fridge for a week.

Green zhoug is zhoug yarok, the red variety is zhoug adom.

October 23, 2018 Roasted Eggplant Salad

When the invitation says the party is a potluck, it’s time to pull out your favorite crowd pleasing dishes. Joe is most likely to bring his delicious baby back ribs or his mouth-watering prime rib roast. Sometimes both! As for me, I’m the designated salad queen. My end of summer salads usually include juicy ripe tomatoes and salad greens. Not this year, an exceptionally rainy and hot summer brought an early end to the tomatoes. Joe usually plants a nice variety of lettuces and greens at the end of August, for the same reason that didn’t happen either.

Not giving up on making a salad, I chose a vegetable that we did have in abundance, eggplant. Joe grows a wide variety; every color, from pure white to dark purple, globe shaped, plump Italian, long slender Asian varieties. The salad can be made with any variety of eggplant. Peel the eggplant, leaving strips of skin and cut into 1″ cubes and place into a large bowl. Sprinkle eggplant lightly with kosher salt, this helps bring out excess moisture.

Set the eggplant aside while you make the vinaigrette. Whisk together oil and vinegar, honey, smoked paprika and cumin. Blot the water off the eggplant and toss with the vinaigrette.

If you don’t already have it, smoked paprika is a great addition to your spice rack Smoked paprika can be made with either sweet or hot peppers that are dried and smoked over an oak fire. When purchasing smoked paprika, if the label doesn’t specifically say it’s hot, it is sweet, with a deep rich smoky flavor. Cumin is one my favorite spices, it adds a warm, nutty flavor and aroma to this dish.

Preheat oven to 375°F with the rack in the middle position Spread the eggplant cubes evenly over a large parchment lined baking sheet. Roast until eggplant is softened and browned. Every fifteen minutes stir the cubes during the baking process to ensure even browning. The entire cooking process takes about 35-40 minutes.

While you are waiting for the eggplant to cook, whisk together the lemon juice and soy sauce. Return the cooked eggplant to the large bowl and toss with the soy-lemon mixture. Stir in chopped parsley, nuts and most of the crumbled goat cheese. Top salad with remaining cheese and chopped scallions.

Late summer harvest of eggplants.

Roasted Eggplant Salad

Serves 4

Ingredients

2 lbs eggplant
Kosher salt
1/3c olive oil
2T apple cider vinegar
1T honey
1T smoked paprika
½t cumin
4 garlic cloves, chopped
2 T fresh lemon juice
1 T soy sauce
1 c roughly chopped parsley
½ c roughly chopped smoked almonds
2 oz goat cheese crumbled
¼ c finely chopped scallions

Directions .

Preheat oven to 375° Cut the eggplant into 1″cubes and place in a large bowl. Sprinkle lightly with kosher salt and set aside.
Whisk together olive oil, vinegar, honey, smoked paprika and cumin. Blot excess liquid from the eggplant, toss with the vinaigrette. Stir in the chopped garlic.
Spread the eggplant out on a large parchment lined baking sheet and place on the middle rack of the oven. Roast until softened and lightly browned, stirring every 15 minutes, eggplant should be done in 35-40 minutes.
Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley, almonds and most of the goat cheese, reserving a little.
Place the finished salad in a serving bowl and sprinkle scallions and reserved goat cheese on top

August 28, 2018 Roasted Green Beans with Parmesan

Rain happens. And when it does day after day I am less likely to make my way out to the garden. Unfortunately that doesn’t stop the veggies from growing. A prime example of this is the bush and pole beans Back in the early spring it’s easy to dream of vines loaded down with beautiful slim beans. Haricot Verts, as the French call them, only need a quick steaming, finished with butter, garlic, thyme and squeeze of lemon.

The beans I picked that first day without rain were well beyond their haricot verts stage but still usable. Since we love just about every other vegetable roasted, why not green beans? Using the method I use for other vegetables, I was certain they would turn out great.

Start with about a pound of beans, we have green, yellow and purple beans this year. Purple beans are pretty on the vine but when you cook them they do not stay purple, they become a very dark green color.

After you have rinsed the beans lay them out on paper towels and pat them dry as possible. This will allow for the beans to be thoroughly coated with the olive oil. Place the beans in a bowl large enough to toss them in. Add a few tablespoons of olive oil and toss the beans well.Then add kosher salt and fresh ground pepper and toss again. Place the beans on a lined baking sheet spread out as evenly as possible.

Roasting time is a function of how old your beans are. Slimmer beans may only ten to fifteen minutes, larger ones fifteen or more. When I made the first batch I timed them for ten minutes and rotated the pan, then every five minutes so they wouldn’t burn. As soon as the beans are close to being done, take them out the oven and sprinkle with cheese. Return the pan to the oven to melt the cheese. Serve warm.

Joe is growing both bush and pole beans.

Roasted Green Beans with Parmesan

Ingredients

1 lb green beans, medium to large in size
Extra virgin olive oil
Kosher salt and fresh ground pepper to taste
½ c freshly grated Parmesan cheese

Directions

Preheat oven to 425°F
Rinse beans in a colander with cool water. Removing all stems and blemishes, then blot with paper towels to remove off excess moisture.
Transfer beans to a bowl large enough to toss them in. Use enough oil to lightly coat all the beans. Sprinkle with kosher salt and freshly ground pepper and toss them again to coat.
Put beans on a parchment lined baking sheet. Spread the beans evenly on the sheet.
Roast for ten minutes, then pull out the oven and toss the beans in the pan again.
Return the beans to the baking sheet and continue to roast until the beans are browned in spots.
Remove pan from the oven and immediately sprinkle with Parmesan as evenly as possible. Return pan to the oven for a few minutes to melt the cheese. Serve warm.

August 8, 2018 Spicy Cucumber Avocado Soup

Nothing is more refreshing to start a meal on a hot and humid summer day than a chilled soup. It’s even better when those ingredients can go right into the blender, no need to spend time cooking over a hot stove. This recipe combines crisp juicy cucumbers and creamy avocado with tangy lime and garlic chives.

All the “green” in the recipe is courtesy of the garden, except the avocado and possibly in the future we will have those as well. Our wonderful and very thoughtful sister-in-law Jody, gave Joe an Avoseedo, an ingenious seed starting device that helps you sprout an avocado pit. With minimal attention, changing the water every 1-2 weeks, in a few months you will have an avocado plant. He’s planted two in pots so far. Certainly beats the old toothpick over a glass of water method. Be sure to use a ripe avocado for a smooth puree.

This is primetime for cucumbers in our garden, just wish they didn’t come in all at once. Since our cukes were more mature they were a bit seedy and the skins thicker, I peeled and seeded them for this recipe. First trim the ends, peel, then cut in half. I found a melon baller (small side) to be the best way to scoop out the seeds. Cut the sections into half-inch chunks. I used three cups of peeled and seeded chunks.

The jalapeno and other hot peppers are making an earlier than usual appearance in the garden. That’s good but there is a rabbit that is taking a bite out of quite a few of our peppers before we can harvest them. Time to put up the chicken wire. Half of a jalapeno added to the soup was the right amount for our taste. Peppers can vary in heat so taste a small piece of the pepper first and add accordingly. Our Persian lime tree is producing the most fragrant and juicy fruit, about two dozen on the tree at last count. Fresh lime juice adds the right acidity and brightness to the soup.

Garlic chives, also known as Chinese chives are the perfect herbal accent for this soup. If you are not familiar with them, common chives are tube-shaped and bright green while Chinese chives are a darker green and flat. Common chives have pinkish-purple globe like flowers that appear in the spring while Chinese chives have white star-shaped blossoms that are only starting to appear now. The flavor as the name indicates, is garlicky, but milder than a garlic clove.

The soup couldn’t be simpler to make, put all the ingredients in the blender and puree until the soup is smooth. Add yogurt to your liking, anywhere from a half to a full cup. Season with salt and pepper to taste. Place in a bowl and refrigerate for 4-6 hours to allow the flavors to blend. Before serving you may need to thin the soup out with a little water or milk. Garnish with chopped garlic chives and flowers. Makes a delicious first course or light lunch.

Garlic chives are flat with white flowers.

The heat in the jalapeno comes from the white ribs.

I used the smaller end of the melon baller to scoop out the cucumber seeds.

Spicy Cucumber Avocado Soup

Serves 3-4

Ingredients

3 cups cucumbers, peeled and seeded, cut into ½-inch chunks
1 medium ripe avocado
½-1 c Greek style low-fat plain yogurt
2 t fresh lime juice
½ chopped jalapeno (or to taste)
2 T chopped garlic chives
kosher salt and pepper to taste

Directions

Peel and pit the avocado. Cut into chunks.
Place all the ingredients in a blender and blend until smooth, about 1 minute. Taste for seasoning and add more salt if desired. Thin the soup out with a little cold water if necessary.
Refrigerate the soup for several hours to blend the flavors. Serve garnished with chopped garlic chives and flowers.

July 18, 2018 Purslane Salad

The next time you are weeding, take a second look, you may be unintentionally pulling out the most nutritious green in your garden. Purslane, also known as duckweed, fat weed, little hogweed and pursley, is the only weed that can claim “superfood” status. Purslane is a rare plant source of omega 3 fatty acids, found in fish and flax seeds. It is also a good source of vitamins A, C and B, magnesium, potassium, calcium and iron. Did I mention it’s low in calories and a good source of fiber? Not bad for a plant that is an uninvited guest everywhere from fertile garden soil to the cracks in your driveway.

Purslane looks a bit like a miniature jade plant with small oval-shaped fleshy leaves that grow on thick succulent stems. Early season purslane leaves and stems are tender and edible, snip branchlets from heavier stems. The plant produces yellow flowers that will eventually produce tiny black seeds. Later in the summer separate larger leaves from mature stems. Most important, be sure you are harvesting purslane from areas that are not treated with herbicides. When in doubt, don’t pick!

Purslane is native to India and Persia and is widely used in both cuisines. In Mexico purslane is known as verdolagas where it is combined with pork to make a classic stew. Purslane’s succulent-like leaves have a refreshingly crisp texture with a slightly tart finish. You can use it raw in salads or cooked as a side dish.

Purslane is abundant in our garden this year. I am using it as a “transitional green” between the greens we harvested for salads in the spring and the new crop that will be ready to pick soon. I harvest it daily but it can be kept in the refrigerator for several days. Since purslane grows so close to the ground it should be rinsed very well in several changes of water. I fill a sink with cold water and submerge the purslane and swish it around to loosen the dirt that may be attached to it. The purslane floats and the dirt (most of it) sinks to the bottom. At this point you can remove any bruised or damaged leaves. Then I lift it out and give it a second quick soak it in the salad spinner. now it is ready to spin.

In this salad, purslane is combined with a little flat leaf parsley, baby arugula (ours will be ready soon) and cucumbers and sweet Sungold tomatoes from our garden. Walnuts add a little crunch, garnish with edible nasturtium blossoms for additional color.

Purslane has popped up next to the cucumbers.

Up close and personal for better identification.

Purslane Salad

Serves two

Ingredients

2 c purslane leaves and tender stems
½ c Italian parsley leaves
2 c baby arugula
1 medium cucumber, peeled, quartered lengthwise, seeds removed, cut into 1″ pieces
1 dozen small tomatoes like Sungold, cut in half
1/3 c chopped walnuts
lemon juice or a light vinegar
Extra virgin olive oil
Kosher salt and freshly ground pepper to taste
Nasturtium blossoms for garnish.

Directions

Combine greens, cucumber, tomatoes and walnuts in a large bowl. Sprinkle with some kosher salt and toss.
Add a splash of lemon juice or vinegar and a tablespoon or so of olive oil and toss. Taste a leaf and correct seasoning as needed.
Divide on two plates and season with fresh ground pepper. Garnish with nasturtium blossoms and serve.

June 12, 2018 Kohlrabi Slaw with Honey Lemon Mustard Dressing

With temperatures consistently in the eighties and more than our share of rain, it was time to do a final harvest of the spring vegetables. The heat, rain and deer damage sadly ruined our edible pod pea crop. On the positive side we have enjoyed a variety of lettuces, spinach, radishes and small white Japanese turnips. Also in the harvest, those funny looking space alien looking vegetables, kohlrabi.

Translated from the German, cabbage turnip, it is the bulbous above ground stem that gives the “turnip” name to the crispy green and sometimes purple vegetable. Oddly enough, it doesn’t taste like cabbage or turnips. When young, about the size of a tennis ball, it is thin-skinned, sweet and juicy with a mild flavor reminiscent of broccoli stems. Older, larger kohlrabi should be peeled, and the flavor is still sweet but a bit peppery.

Kohlrabi is a natural shredded or julienned in a slaw. This time I combined it with another ugly ducking vegetable, jicama. “HEE-kah-mah” is the edible tuberous root of a vine native to Mexico. Resembling a round potato, the papery brown skin needs to be peeled away before eating. The texture of the flesh is similar to an apple or a pear with a flavor that is mild and slightly sweet.

You can either shred or julienne the vegetables. Since the kohlrabi I used was on the small side, I shredded it in the food processor. The kohlrabi were still young and tender, so there was no need to peel, preserving the purple color. Larger kohlrabi with thicker skin should be peeled.

I was looking for a new twist on dressing the slaw so I turned to The Flavor Bible for some inspiration. I saw that both mustard and lemon were compatible flavors so I thought a honey whole grain mustard dressing would add the right texture and tang to the recipe. A little juice from one of our Ponderosa lemons gave the dressing brightness.

This simple slaw is a great addition to any buffet or picnic because it stays crisp long after it is dressed.

Just picked kohlrabi, love that purple color!

The kohlrabi need to be trimmed before they are shredded.

Nicknamed the “five pound lemon” they usually weigh two to four pounds. Ponderosa lemon is a citrus hybrid of a pomelo and a citron.

Kohlrabi Slaw

Serves 4-6

Ingredients for slaw

3-4 small or 1 large kohlrabi
1 small jicama
Kosher salt and freshly ground pepper

Honey Lemon Mustard Dressing

Ingredients for dressing

2 T honey
2 T whole grain mustard (can add another T if desired)
3 T olive oil
¼ c freshly squeezed lemon juice
pinch of salt

Directions for dressing

Place all the ingredients in a small bowl and whisk to combine. Taste and adjust seasonings to your liking.

Directions for slaw

To prepare the kohlrabi, trim the root stem to the base. Cut the leaf stems from the globes. Wash leaves if using in another preparation. If the kohlrabi is mature, peel, if smaller leave skin on.
To prepare the jicama, peel.
Grate kohlrabi and jicama in a food processor or on a box grater. Squeeze out any excess water with your hands. You should have about 6 cups total.
Place shredded vegetables in a large bowl. Pour the dressing over the slaw and toss to combine. Season to taste with kosher salt and fresh ground pepper.
Refrigerate until serving.

May 13, 2018 Baked Parmesan Panko Asparagus Fries

Our spring vegetable garden includes several varieties of lettuce, spinach, radishes, Japanese turnips, beets, kohlrabi, sugar snap peas and cooking greens. However there is one spring vegetable that we don’t grow that makes my trip to the farmers market worthwhile, fresh local asparagus. Asparagus is a real sign that spring is here. and the season is fleeting. I will serve it roasted, grilled, raw in salads, in stir fries and a new way (at least for me) I heard about from a new “friend”, Alexa.

Alexa is a digital assistant that performs tasks, like turning on Sirius radio when I’m in the kitchen. “Alexa, play Seventies on Seven”. You can ask her the score of the game, will it be sunny today and even turn the lights on if you have the right smart home device. Our Amazon Echo has a screen that always shows the time, weather and rotating news headlines, fun facts and even recipes. One afternoon I noticed that a recipe for oven baked asparagus fries popped up. I was too busy at the time but thought that this was one I needed to try. On line I found many recipes, this is my interpretation of this popular dish.

Look for medium-sized asparagus for this recipe, twenty spears weighed about a pound. If you are storing the asparagus for any length of time, leave the rubber band on, trim about an inch off the bottom. Stand the spears up in a jar with about two inches of cool water and cover loosely with a plastic bag.

When you are ready to proceed with the recipe, preheat the oven to 425° F. Line a large baking sheet with parchment paper or foil for easy clean up and brush with a tablespoon of oil or coat lightly with cooking spray. Set up your breading station by lining up three containers that are long enough to accommodate the asparagus spears. Place the flour in the first container. Add the beaten eggs to the second container. Combine panko and Parmesan and season with salt and pepper for the third container. Trim off the tough ends and lightly rinse the asparagus. Coat the spears with flour, dip in the egg then turn to coat in the Parmesan panko mixture. Place on baking sheet, lining up in a row but not touching. Lightly coat the spears with olive oil cooking spray. Bake in preheated oven, turning spears over halfway during the cooking process to ensure even baking.

In the category of “in case you didn’t know” panko is a Japanese style white breadcrumb that is light and airy with a texture like crushed corn flakes. You can easily find them in the Asian section of your supermarket. I prefer to only put a third of the breadcrumb mixture in the dredging pan at a time. After you have rolled several eggy spears in the crumbs, they tend to make the crumbs wet, so adding more dry crumbs as needed makes the process easier and neater. Remember the rule of wet hand dry hand. Designate one hand to do the dry steps, flour and breadcrumbs and the other to do the wet step-the egg mixture.These are best served right from the oven. Serve plain or with smoked paprika aioli.

I love my Williams-Sonoma interlocking stainless steel pans for my breading station.

Baked Parmesan Panko Asparagus Fries

Serves four

Ingredients

1 lb asparagus-medium thickness
½ c or more unbleached all-purpose flour
2 eggs, beaten
1 T fresh lime juice
1 c panko breadcrumbs
1 c freshly grated Parmesan cheese
Kosher salt and fresh ground pepper
Non stick spray or olive oil

Directions

Preheat oven to 425°F. Line a large baking sheet with parchment and lightly coat with a tablespoon of olive oil or olive oil cooking spray.
Rinse the asparagus and snap or cut tough ends off.
In a large bowl stir with a fork to combine the Parmesan and panko
Set up your breading station: line up three shallow bowls or dishes that are long enough to accommodate the spears. Put the flour in the first dish. Place the beaten eggs in the second and lightly beat in the lime juice. Place the Parmesan panko crumbs in the third, season crumbs with salt and pepper to taste.
Dredge the spears first in the flour, dip in the egg mixture and roll in the crumbs to coat on all sides, pressing crumbs in.
Place asparagus on the prepared baking sheet, spears close together but not touching. Coat lightly with olive oil cooking spray.
Bake the asparagus until browned, crisp and crunchy, about 10-12 minutes. Flip spears over halfway through the cooking time for even baking.
Serve immediately with smoked paprika aioli or your favorite dipping sauce.

Smoked Paprika Aioli

Makes about a cup

Ingredients

4-5 cloves roasted garlic
¾ c mayonnaise (homemade or prepared)
1 t smoked paprika
1 t fresh lemon juice
Kosher salt and freshly ground pepper

Directions

To make roasted garlic, cut off top third of a head of garlic, drizzle with olive oil, wrap in foil and bake in a 375°F oven for about 40 minutes or until garlic is soft and brown.
With a fork, mash 4-5 roasted cloves in a medium bowl. Add mayonnaise, smoked paprika, lemon juice and whisk to combine. Adjust seasonings and salt and pepper to taste.
Refrigerate for at least an hour to meld the flavors.

April 30, 2018 Whole Roasted Cauliflower

Is there any other vegetable as versatile as cauliflower? Puréed as a substitute for mashed potatoes, broken down into fine grains like rice, couscous and polenta, filling in as both pizza crust and tortilla, sometimes I think we forget how good it is without the disguises. I love to toss cauliflower florets with olive oil, salt and pepper and roast them until crispy brown on the outside and tender and creamy to the bite. A tray of roasted cauliflower sometimes doesn’t make it to the dinner table, we finish it off like popcorn. I shouldn’t leave out cauliflower “steaks”, thick slabs roasted in the same fashion as the florets and just as good. But the version that is visually impressive and surprisingly not that hard to do is whole roasted cauliflower. The internet has countless recipes for whole roasted cauliflower, most of the ones I read just baked the cauliflower. This one, from Israeli celebrity chef Eyal Shani in the latest issue of Milk Street Kitchen uses two techniques, poaching in well salted boiling water and then roasting at a high heat.

Prime season for cauliflower is in the fall and the ones available at farmers markets can be as large as 4-5 pounds. Out of season we depend on the wrapped varieties in our local supermarkets. Look for a cauliflower that weighs about two to two and half pounds. A larger head will be overcooked on the outside before it is tender on the inside. To begin the two step cooking process, get a large pot of water on to boil and preheat your oven to 475°F with the rack in the middle position.

While you are waiting for things to heat up, carefully trim off the leaves and the hard core near the bottom of the cauliflower. Leave the main stem intact and make sure not to cut through any of the florets. When the water has come to a rolling boil, add a half cup of kosher salt to the water. Carefully lower the cauliflower into the boiling water and immediately set a timer for five minutes. Since the cauliflower floats to the top, you will need to flip it halfway through the cooking process so it will cook evenly. When the timer goes off, transfer the cauliflower, stem side down to a colander. I found that a large Chinese strainer made this process easy. Allow the cauliflower to drain for at least ten minutes, you want the cauliflower to roast, not steam.

Transfer the cauliflower to a shallow sided baking dish, stem side down of course. Sprinkle with pepper or a pepper seasoning blend and rub with olive oil. Don’t neglect the bottom florets. Place the dish in the oven and bake, rotating the dish several times during the cooking process. This will allow for even browning. Tilting the pan with a potholder, use a small spoon to redistribute any olive oil that accumulates in the pan. The cauliflower is done when it is golden brown on the outside and the center is easily pierced with a skewer. Let cool for five minutes and serve right in the baking dish. Use a knife to cut into wedges. Delicious as is, or serve with your favorite dipping sauce.

Start with a cauliflower that weighs about 2 lbs.

Blanch cauliflower in a large pot of well salted water. Salting the water ensures the cauliflower is seasoned to the core.

At the halfway point flip the cauliflower to the other side.

Immediately transfer cauliflower to a colander to drain, stem side down.

Whole Roasted Cauliflower

Serves two to four

Ingredients

2-pound cauliflower
Kosher salt and fresh ground pepper
3-4 T extra virgin olive oil

Directions

Preheat oven to 475°F with the rack in the middle position. In a 6 to 8 quart pot, bring 4 quarts of water to a rolling boil. While you are waiting for the water to boil, trim the green leaves and hard stem from the cauliflower. leaving the core and florets intact. Add a ½ cup of salt to the water and when it comes to a boil carefully lower the cauliflower into the water. Immediately set a timer for five minutes. Flip the cauliflower half way through the cooking process. Remove from heat.
Transfer the cauliflower to a colander stem side down and drain for at least 10 minutes.
Transfer the cauliflower to a shallow sided baking dish, stem side down.
Drizzle with olive oil and use your hands to rub it in. Season with fresh ground pepper.
Roast in the preheated oven, rotating the baking dish several times during the cooking process. Spoon oil that accumulates in the pan back over the cauliflower.
Cauliflower is done when golden brown on the outside and a skewer can easily pierce the center, 20-25 minutes.
Let rest for five minutes and serve in the baking dish.

April 6, 2018 Balsamic Glazed Brussels Sprouts with Prosciutto and Pine Nuts

I tried Brussels sprouts for the first time as an adult. It’s not that I disliked them, my mom never served them. In our 1960’s kitchen, most nights canned beans; green, wax, baked and the dreaded lima reigned supreme at the dinner table. That turned out to be a good thing, at least I didn’t have childhood memories of overcooked mushy (and often stinky) sprouts. If you only have memories of bad Brussels sprouts, now is the time to give them a second chance.

Brussels sprouts are members of the same family as cabbage (brassica) and they look like mini heads of cabbage growing on a tall stalk. They are every bit as nutritious as cabbage, low in calories and rich in fiber, vitamin C, vitamin K, beta carotene, folic acid and potassium.

In this one pan recipe sprouts are cooked in two steps. Start with fresh firm sprouts that are 1 to 1 ½ inches in diameter.The smaller the sprout the more tender and sweet it is. If you can find them sold on the stock, usually in the fall, they will be even fresher. Trim the base of the sprout where it was attached to the stalk. Remove any discolored or blemished leaves and cut each head in half through the stem end. Set the sprouts aside.

In a large non stick skillet cook the prosciutto until crisp, remove with a slotted spoon and drain on paper towels. Chopped bacon or pancetta would work here too. Add all the sprouts, cut side down to the skillet and cook undisturbed until nicely browned. Check the first sprout at about the 2 minute mark to see how they are progressing. I add my sprouts clockwise starting from the top of the pan so I will remember which one to check first. When all the sprouts are browned add a half cup of water to the pan and cover with a lid to simmer until they are tender, easily pierced with the tip of a knife. Transfer sprouts to a plate and keep warm. Add balsamic vinegar to the pan and boil it until reduced and lightly syrupy. Return the sprouts to the pan, tossing them with the balsamic reduction. Add the crisped prosciutto and pine nuts to the pan. If you find pine nuts to be too expensive (they are) substitute chopped walnuts. Top the warm sprouts with some freshly grated Parmesan cheese.

The sprouts are deliciously tender inside and perfectly browned and crusted on the outside. to create a delicious side dish that will be a worthy compliment to any entrée.

Brussels sprouts on the stalk. Stalks can be anywhere from 24-48 inches long.

Brussels Sprouts with Prosciutto and Pine Nuts

Serves 2-3

Ingredients

¼ c finely diced prosciutto
2 T extra virgin olive oil
10-12 oz Brussels sprouts, trimmed and halved through the core
¼ c balsamic vinegar
2 T unsalted butter
3 T toasted pine nuts
Kosher salt
Parmesan cheese

Directions

In a large non stick skillet set over medium heat, cook the prosciutto in 1 tablespoon of the oil until crisp, 7-8 minutes.
Transfer the prosciutto to a paper towel lined plate, leaving any oil and fat behind.
Add the second tablespoon of oil to the pan and return the heat to medium high. Add the Brussels sprouts cut side down in a single layer. Cook undisturbed for 2-3 minutes until nicely browned.
When the sprouts are browned, add ½ c water to the pan, cover immediately and simmer until the sprouts are tender, they will be easy to pierce with the tip of a knife. If the water evaporates before the sprouts are tender, ¼ cup at a time. Transfer the sprouts to a plate with a slotted spoon.
Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it is reduced to about 2 tablespoons. Reduce the heat to low, add the butter and stir until melted.
Return the sprouts to the pan, tossing them in the balsamic reduction. Add the prosciutto and pine nuts and swirl and shake the pan to coat with the sauce. Top with a grating of fresh Parmesan cheese. Serve immediately.