By Jennifer Segal, inspired by Dan Barber, chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York
http://www.onceuponachef.com/2016/04/cauliflower-steaks-with-cauliflower-puree.html#tabrecipe
Servings: 2
Total Time: 45 Minutes
Ingredients:
1 head cauliflower
1 cup chicken broth
Salt
3 tablespoons unsalted butter, cut into chunks
Freshly ground black pepper
1 teaspoon chopped fresh thyme
2 tablespoons vegetable oil, divided
Instructions:
1)Preheat the oven to 350°F.
2) 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 and leaving the leaves intact. Set the cauliflower steaks aside. Cut the remaining florets into 1/2-inch pieces.
3) In a medium pot, bring the chicken broth and 1/2 teaspoon salt to a boil. Add the cauliflower and bring back to a boil. Cover, reduce the heat to low and steam for about 15 minutes, or until the cauliflower is very tender. Using a slotted spoon, transfer the cauliflower to a food processor. Add 1/2 cup of the chicken broth from the pot, along with the butter, and process until smooth. Taste and adjust seasoning with salt and freshly ground pepper.
4) Add the thyme and process until just combined. Discard the remaining broth and transfer the cauliflower purée back to the pot.
5) Heat 1-1/2 tablespoons of the vegetable oil in a large ovenproof skillet over medium-high heat. Add the cauliflower steaks to the skillet, nice side down (whichever side is prettier), and then drizzle the cauliflower steaks with the remaining 1/2 tablespoon of oil. Sprinkle each steak with 1/4 teaspoon salt and a few grinds of fresh black pepper. Cook until the first side is golden brown, 4-5 minutes.
6) Flip the cauliflower steaks over and transfer the pan to the oven. Bake until tender, about 10 minutes.
7) Rewarm the cauliflower purée over medium heat. Divide the purée between 2 plates, and then top each with a cauliflower steak, nice side up.
Nutrition Information
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Per serving (2 servings)
Calories:353
Fat:33g
Saturated fat:12g
Carbohydrates:11g
Sugar:4g
Fiber:3g
Protein:6g
Sodium:1376mg
Cholesterol:49mg
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Thursday, April 28, 2016
Thursday, April 21, 2016
Sephardic Charoset
This is from www.epicurious.com. It's a new recipe I tried because my sister-in-law is allergic to apples. It's sweet from all the fruit and the date syrup, but is rich in taste from the many spices. It's a good complement to the 'wonderfully' bland taste of matzah. There are many ingredients, but once you have all the ingredients lined up, there's not much to it. At least you don't have to peel and chop apples!
The date syrup can be difficult to find, but there is a version at Whole Foods and is usually available at Middle East markets. It is a tastier version of molasses, in my opinion. Might have to try the suggestions on the label to swirl on vanilla ice cream or yogurt, or to use instead of honey on cereal.
Ingredients:
20 pitted dates, preferably Medjool (easy to pit by slitting lengthwise and popping out the pit)
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine (Manischewitz Extra Heavy Malaga) (I used 2 Tbsp TJs Blackberry Crush)
3 Tbsp date syrup (silvan) or honey)
1/2 cup walnut halves, toasted (250 degrees for 4 minutes - watch carefully!)
1/2 cup unsalted shelled pistachios (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
Directions:
1) In food processor, purée dates until smooth.
2) Add bananas, raisins, wine and date syrup and process to combine.
3) Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth.
4) Store, covered, at room temperature until ready to serve.
The date syrup can be difficult to find, but there is a version at Whole Foods and is usually available at Middle East markets. It is a tastier version of molasses, in my opinion. Might have to try the suggestions on the label to swirl on vanilla ice cream or yogurt, or to use instead of honey on cereal.
Ingredients:
20 pitted dates, preferably Medjool (easy to pit by slitting lengthwise and popping out the pit)
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine (Manischewitz Extra Heavy Malaga) (I used 2 Tbsp TJs Blackberry Crush)
3 Tbsp date syrup (silvan) or honey)
1/2 cup walnut halves, toasted (250 degrees for 4 minutes - watch carefully!)
1/2 cup unsalted shelled pistachios (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
Directions:
1) In food processor, purée dates until smooth.
2) Add bananas, raisins, wine and date syrup and process to combine.
3) Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth.
4) Store, covered, at room temperature until ready to serve.
Ugandan Charoset with Peanuts
Tziporah Sizomu's Ugandan Charoset from www.myjewishlearning.com
I was looking for a charoset recipe without tree nuts since my great niece and nephew are allergic.
In Uganda, apples were very expensive and peanuts (or 'ground nuts') were grown locally.
This version is very moist from the bananas, without even adding the wine. And I only used 1-2 Tbsp or so of honey
Ingredients:
4 cups roasted peanuts
3 apples, chopped fine
2 bananas chopped into small pieces
1/2 cup honey - I used only 1-2 Tbsp. Add slowly.
1/2 cup sweet wine (or not)
Directions:
1) Grind peanuts in a food processor and place in a medium bowl.
2) Mix in chopped apples and bananas
3) Add wine (optional) and stir.
4) Add honey and mix. If it's not thick enough, add more peanuts.
See also Coconut Charoseth (apples, coconut, walnuts and almonds) and Sephardic Charoset (dates, bananas, raisins, date syrup, walnuts, pistachios, almonds and spices).
I was looking for a charoset recipe without tree nuts since my great niece and nephew are allergic.
In Uganda, apples were very expensive and peanuts (or 'ground nuts') were grown locally.
This version is very moist from the bananas, without even adding the wine. And I only used 1-2 Tbsp or so of honey
Ingredients:
4 cups roasted peanuts
3 apples, chopped fine
2 bananas chopped into small pieces
1/2 cup honey - I used only 1-2 Tbsp. Add slowly.
1/2 cup sweet wine (or not)
Directions:
1) Grind peanuts in a food processor and place in a medium bowl.
2) Mix in chopped apples and bananas
3) Add wine (optional) and stir.
4) Add honey and mix. If it's not thick enough, add more peanuts.
See also Coconut Charoseth (apples, coconut, walnuts and almonds) and Sephardic Charoset (dates, bananas, raisins, date syrup, walnuts, pistachios, almonds and spices).
Wednesday, April 13, 2016
Chicken with Lemongrass
From The Complete Asian Cookbook Thailand Vietnam Cambodia Laos & Burma
by Charmaine Solomon
We started using more Asian spices and recipes after returning from Vietnam and Cambodia in March, 2016. I was having difficulty finding recipes online the way I usually do, so we searched on Amazon and there were remarkably few books there either. Tonight was my first attempt at using one of the recipes from this book and it was simple and delicious. Fresh lemongrass can be found at some general supermarkets, and certainly at the Asian markets. It is grown in Florida and California, as well as Australia, Brazil, Mexico and West Africa. If lemongrass is old and dried out, you are probably better off using grated lemon rind.
According to one of my go-to books, Jill Norman's Herbs & Spices, the cook's reference, the taste is, "tart, clean, and citrus like with peppery notes." Only the lower part of the stalk, which is white with just a tinge of pale green should be used. You should first pound or "bruise" the stalk with a mortar and pestle (or a flat part of a knife if needed) to release the oils that contain the flavor. You can then either cook your dish with the stalk in chunks and remove it before serving, or slice VERY thinly and leave it in. The stalks are used in curries and stews as well as for tea or for flavoring vinaigrettes.
Tonight, I chose a little of both, using some lemongrass as stalks and letting the rest incorporate into the dish as thin slices. This part of the meal was simple but excellent. I usually don't cook chicken stovetop, but this worked out well. We were a bit tired of fish sauce, so I omitted that.
INGREDIENTS:
2 lb chicken - bone in pieces or boneless breasts
3-4 lemongrass stems, white part only, thinly sliced
3 scallions, thinly sliced
1 tsp salt (or a little less)
1/2 tsp freshly ground black pepper, plus more to taste
2 Tbsp canola oil
1 fresh red chili deseeded and chopped (optional)
1/2 cup roasted peanuts, finely chopped
2 tsp sugar
2 Tbsp fish sauce (optional)
DIRECTIONS:
1) Cut chicken into serving pieces.
2) Gently bruise the lemongrass with a mortar and pestle (or other hard object).
3) Place the lemongrass in a bowl with the scallion, salt, pepper and chicken and toss well to combine. Set aside in the refrigerator for at least 30 minutes.
4) Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the chicken mixture and stir-fry for 3 minutes. Add the chili and stir-fry for a further 10 minutes or until the chicken is cooked through.
5) Add the peanuts, season with the sugar and extra pepper and stir well.
6) Add the fish sauce (optional) and toss to distribute evenly then serve with rice, noodles, (or quinoa, the western version).
photos (3) - lemongrass with sliced scallions, chopped peanuts, chicken with lemongrass, 4/13/16.
by Charmaine Solomon
We started using more Asian spices and recipes after returning from Vietnam and Cambodia in March, 2016. I was having difficulty finding recipes online the way I usually do, so we searched on Amazon and there were remarkably few books there either. Tonight was my first attempt at using one of the recipes from this book and it was simple and delicious. Fresh lemongrass can be found at some general supermarkets, and certainly at the Asian markets. It is grown in Florida and California, as well as Australia, Brazil, Mexico and West Africa. If lemongrass is old and dried out, you are probably better off using grated lemon rind.
According to one of my go-to books, Jill Norman's Herbs & Spices, the cook's reference, the taste is, "tart, clean, and citrus like with peppery notes." Only the lower part of the stalk, which is white with just a tinge of pale green should be used. You should first pound or "bruise" the stalk with a mortar and pestle (or a flat part of a knife if needed) to release the oils that contain the flavor. You can then either cook your dish with the stalk in chunks and remove it before serving, or slice VERY thinly and leave it in. The stalks are used in curries and stews as well as for tea or for flavoring vinaigrettes.
Tonight, I chose a little of both, using some lemongrass as stalks and letting the rest incorporate into the dish as thin slices. This part of the meal was simple but excellent. I usually don't cook chicken stovetop, but this worked out well. We were a bit tired of fish sauce, so I omitted that.
INGREDIENTS:
2 lb chicken - bone in pieces or boneless breasts
3-4 lemongrass stems, white part only, thinly sliced
3 scallions, thinly sliced
1 tsp salt (or a little less)
1/2 tsp freshly ground black pepper, plus more to taste
2 Tbsp canola oil
1 fresh red chili deseeded and chopped (optional)
1/2 cup roasted peanuts, finely chopped
2 tsp sugar
2 Tbsp fish sauce (optional)
DIRECTIONS:
1) Cut chicken into serving pieces.
2) Gently bruise the lemongrass with a mortar and pestle (or other hard object).
3) Place the lemongrass in a bowl with the scallion, salt, pepper and chicken and toss well to combine. Set aside in the refrigerator for at least 30 minutes.
4) Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the chicken mixture and stir-fry for 3 minutes. Add the chili and stir-fry for a further 10 minutes or until the chicken is cooked through.
5) Add the peanuts, season with the sugar and extra pepper and stir well.
6) Add the fish sauce (optional) and toss to distribute evenly then serve with rice, noodles, (or quinoa, the western version).
photos (3) - lemongrass with sliced scallions, chopped peanuts, chicken with lemongrass, 4/13/16.
Braised Chicken with asparagus, peas and melted leeks
http://www.epicurious.com/recipes/food/views/braised-chicken-with-asparagus-peas-and-melted-leeks?mbid=nl_04132016_Daily_CTN%20(1)&CNDID=4649318&spMailingID=8774391&spUserID=MTA4NzM3MjU3NzQ2S0&spJobID=901265682&spReportId=OTAxMjY1NjgyS0
YIELDServes 4ACTIVE TIME20 minutesTOTAL TIME55 minutes
INGREDIENTS
2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds
1/4 cup olive oil, divided
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, plus more
2 teaspoons whole fennel seeds
8 bone-in chicken thighs (about 4 pounds)
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided
2 teaspoons fresh lemon juice
3 tablespoons chopped dill
PREPARATION
If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16–18 minutes. Transfer leeks to a plate; reserve skillet.
Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12–14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15–18 minutes.
Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.
YIELDServes 4ACTIVE TIME20 minutesTOTAL TIME55 minutes
INGREDIENTS
2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds
1/4 cup olive oil, divided
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, plus more
2 teaspoons whole fennel seeds
8 bone-in chicken thighs (about 4 pounds)
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided
2 teaspoons fresh lemon juice
3 tablespoons chopped dill
PREPARATION
If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16–18 minutes. Transfer leeks to a plate; reserve skillet.
Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12–14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15–18 minutes.
Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.
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