INGREDIENTS
1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons vegetable oil plus additional for brushing
PREPARATION
1. Heat oven to 250 degrees F. Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
2. Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350 degrees F.
3. Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
4. Warm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/cauliflower-steak-puree#ixzz12LA7xYAy
Thursday, October 14, 2010
Wednesday, October 13, 2010
Vocab!
falderal [ˈfældɪˌræl], falderol [ˈfældɪˌrɒl], folderol [ˈfɒldɪˌrɒl]
n
1. a showy but worthless trifle
2. foolish nonsense
3. (Music, other) a nonsensical refrain in old songs
n
1. a showy but worthless trifle
2. foolish nonsense
3. (Music, other) a nonsensical refrain in old songs
Sunday, October 03, 2010
How to Peel Hard Boiled Eggs
Cook's Illustrated Method
After you take the eggs off the heat and have cooled them down in cold water still in the pot, you drain the water and bounce the eggs against the bottom of the pot so they crack the shell all around the eggs. Now refill the pot of eggs with cold water and place in the refrigerator for about an hour. Take the eggs out of the water and the shells slide right off....no peeling at all.
Julia Child's Thermal Shock Method
Boil the eggs, then ice them down thoroughly. Bring some water back to the boil and submerge an egg for ten seconds or so. Then back into the ice water and peel under cold running water.
If the shell is still sticking to the white, it's back into the boiling water for a few seconds, then into the ice water once more. The theory is that rapid expansion and contraction of the shell tends to separate it from the white.
After you take the eggs off the heat and have cooled them down in cold water still in the pot, you drain the water and bounce the eggs against the bottom of the pot so they crack the shell all around the eggs. Now refill the pot of eggs with cold water and place in the refrigerator for about an hour. Take the eggs out of the water and the shells slide right off....no peeling at all.
Julia Child's Thermal Shock Method
Boil the eggs, then ice them down thoroughly. Bring some water back to the boil and submerge an egg for ten seconds or so. Then back into the ice water and peel under cold running water.
If the shell is still sticking to the white, it's back into the boiling water for a few seconds, then into the ice water once more. The theory is that rapid expansion and contraction of the shell tends to separate it from the white.
Friday, October 01, 2010
Phyllo-wrapped Halibut Fillets with Lemon Scallion Sauce
Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min
* 2 tablespoons melted butter
* 4 sheets phyllo dough
* 2 (5 ounce) halibut fillets
* salt and pepper to taste
* 2 teaspoons chopped fresh dill
* 3 tablespoons lemon juice
* 1/2 cup whipping cream
* 2 green onions, finely chopped
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.
Nutritional Information open nutritional information
Amount Per Serving Calories: 587 | Total Fat: 39.1g | Cholesterol: 157mg
20 Min
Cook Time:
15 Min
Ready In:
35 Min
* 2 tablespoons melted butter
* 4 sheets phyllo dough
* 2 (5 ounce) halibut fillets
* salt and pepper to taste
* 2 teaspoons chopped fresh dill
* 3 tablespoons lemon juice
* 1/2 cup whipping cream
* 2 green onions, finely chopped
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.
Nutritional Information open nutritional information
Amount Per Serving Calories: 587 | Total Fat: 39.1g | Cholesterol: 157mg
Wednesday, September 15, 2010
Strata Recipes
Spinach and Cheese Strata
Ingredients
1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
Cooks' note: • Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.
Brocoli and Cheese Strata
6 servings
Ingredients
12 slices Day old bread, trimmed and cubed
1 pack (10 oz.) frozen, chopped broccoli, thawed & drained
1 pack (8 oz.) shredded mozzerella
3 Eggs, slightly beaten
2¼ cup Milk
1 tablespoon Dijon mustard
1 teaspoon Barbecue spice
½ teaspoon Garlic powder
Paprika
2 Tomatoes, cut in wedges
Method
Layer bread, broccoli, and half the cheese in buttered 8 x 12" glass baking dish. Combine eggs, milk, mustard, spice and salt; pour over strata. Refrigerate, covered, for several hours or overnight. Sprinkle with paprika. Bake, uncovered, in a 350 degree oven for 35 minutes. Add remaining cheese and tomato wedges; bake until knife inserted in middle comes out clean, 10 to 15 minutes before serving. Cut in squares.
Ingredients
1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
Cooks' note: • Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.
Brocoli and Cheese Strata
6 servings
Ingredients
12 slices Day old bread, trimmed and cubed
1 pack (10 oz.) frozen, chopped broccoli, thawed & drained
1 pack (8 oz.) shredded mozzerella
3 Eggs, slightly beaten
2¼ cup Milk
1 tablespoon Dijon mustard
1 teaspoon Barbecue spice
½ teaspoon Garlic powder
Paprika
2 Tomatoes, cut in wedges
Method
Layer bread, broccoli, and half the cheese in buttered 8 x 12" glass baking dish. Combine eggs, milk, mustard, spice and salt; pour over strata. Refrigerate, covered, for several hours or overnight. Sprinkle with paprika. Bake, uncovered, in a 350 degree oven for 35 minutes. Add remaining cheese and tomato wedges; bake until knife inserted in middle comes out clean, 10 to 15 minutes before serving. Cut in squares.
Monday, September 13, 2010
Zimbabwean Cornmeal Cake
Ingredients
* 1 cup cornmeal
* 4 cups milk
* 2 eggs, beaten ¾ cup butter or margarine
* ½ cup sugar
* 1 Tablespoon vanilla extract
* ½ cup sour cream
Procedure
1. Measure milk into a saucepan and bring just to a boil. Remove from heat and allow to cool for about 10 minutes.
2. Add eggs, ½ cup butter or margarine, and sugar to the in a saucepan. Bring to a boil and remove from heat.
3. Add cornmeal, stirring constantly to prevent lumps.
4. Return to low heat and continue cooking for 20 minutes, or until thickened, stirring constantly to prevent sticking. Add vanilla extract and stir well.
5. Preheat oven to 350°F.
6. Melt remaining ¼ cup butter and pour into 8-inch cake pan. Swirl pan to coat bottom and sides.
7. Pour cornmeal mixture into pan and bake for 30 minutes, or until cake is golden brown. Cake is done when a toothpick is inserted into the middle of the cake and it comes out clean.
8. Remove cake from oven and cover top with sour cream.
9. Return to oven for 15 minutes, or until top is bubbly and lightly browned.
10. Serve cake while still warm.
Serve 12 to 16.
* 1 cup cornmeal
* 4 cups milk
* 2 eggs, beaten ¾ cup butter or margarine
* ½ cup sugar
* 1 Tablespoon vanilla extract
* ½ cup sour cream
Procedure
1. Measure milk into a saucepan and bring just to a boil. Remove from heat and allow to cool for about 10 minutes.
2. Add eggs, ½ cup butter or margarine, and sugar to the in a saucepan. Bring to a boil and remove from heat.
3. Add cornmeal, stirring constantly to prevent lumps.
4. Return to low heat and continue cooking for 20 minutes, or until thickened, stirring constantly to prevent sticking. Add vanilla extract and stir well.
5. Preheat oven to 350°F.
6. Melt remaining ¼ cup butter and pour into 8-inch cake pan. Swirl pan to coat bottom and sides.
7. Pour cornmeal mixture into pan and bake for 30 minutes, or until cake is golden brown. Cake is done when a toothpick is inserted into the middle of the cake and it comes out clean.
8. Remove cake from oven and cover top with sour cream.
9. Return to oven for 15 minutes, or until top is bubbly and lightly browned.
10. Serve cake while still warm.
Serve 12 to 16.
Sunday, September 05, 2010
Green Bean Recipes
Gujarati Green Beans (Madhur Jaffrey)
1 lb green beans - trim and cut into 1" lengths
4 Tbsp veg oil
1 Tbsp black mustard seeds
4 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp sugar
ground pepper
Blanch beans in boiling water, about 3 min. Drain and rinse. Heat oil in a large pan or wok. Add mustard sees and wait till they pop - add garlic 30 sec, then chili. Add the rest of the ingredients and the beans, stir and cook on med-low for 7 more minutes.
Greek Stewed Green Beans with Summer Squash and Tomatoes (NYT)
Ingredients
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 pound fresh green beans, trimmed
3/4 pound yellow squash (3 medium squash)
1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes
Salt and freshly ground pepper to taste
1/4 cup chopped fresh mint, parsley or dill
1 to 2 tablespoons fresh lemon juice (optional)
Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes.
Add the garlic and cook, stirring, for another minute until fragrant.
Stir in the green beans, squash and remaining oil.
Stir together for a few minutes, then add the tomatoes and 1/2 cup water.
Bring to a simmer, then add salt and freshly ground pepper.
Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like.
Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.
Yield: Serves four to six.
1 lb green beans - trim and cut into 1" lengths
4 Tbsp veg oil
1 Tbsp black mustard seeds
4 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp sugar
ground pepper
Blanch beans in boiling water, about 3 min. Drain and rinse. Heat oil in a large pan or wok. Add mustard sees and wait till they pop - add garlic 30 sec, then chili. Add the rest of the ingredients and the beans, stir and cook on med-low for 7 more minutes.
Greek Stewed Green Beans with Summer Squash and Tomatoes (NYT)
Ingredients
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 pound fresh green beans, trimmed
3/4 pound yellow squash (3 medium squash)
1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes
Salt and freshly ground pepper to taste
1/4 cup chopped fresh mint, parsley or dill
1 to 2 tablespoons fresh lemon juice (optional)
Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes.
Add the garlic and cook, stirring, for another minute until fragrant.
Stir in the green beans, squash and remaining oil.
Stir together for a few minutes, then add the tomatoes and 1/2 cup water.
Bring to a simmer, then add salt and freshly ground pepper.
Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like.
Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.
Yield: Serves four to six.
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