Turmeric-Spiced Whole Roasted Cauliflower

From Love and Lemons Everyday Cookbook (p. 187)

I bought a really large cauliflower, and after using just half of it in another dish, I was looking for a recipe different from the usual roasted florets - which are delicious, but I needed something new.   I really like the combination of spices in this one, and it’s easy to mix up while the cauliflower is roasting.  Also nice looking presentation.

INGREDIENTS:

1 medium cauliflower (2 pounds)

3 Tbsp EVOO, plus more for drizzling

Sea salt and freshly ground black pepper

2 Tbsp fresh lemon juice, plus more to taste

4 cups mixed spring greens

1/2 cup chopped mixed fresh herbs (cilantro, mint, parsley)

1/4 cup toasted pine nuts or slivered almonds

SPICED TURMERIC SAUCE:

1/2 cup Greek yogurt (use Greek-style Kite Hill almond yogurt to make it vegan)

2 Tbsp EVOO

2 Tbsp fresh lemon juice

1 garlic clove, minced

1/4 tsp ground cumin

1/4 tsp (or more) ground coriander

1/4 tsp ground turmeric

1/4 tsp maple syrup or honey

1/2 tsp sea salt

Pinch of cayenne pepper

DIRECTIONS:

1) Preheat the oven to 400 degrees and loosely line a baking sheet with aluminum foil.

2)Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet.  Drizzle 1.5 Tbsp of the OO over it and use your hands to coat evenly.  Sprinkle with salt and pepper and roast for 45 minutes.

3) Make the sauce: in a small bowl, combine all the ingredients.

4)Remove the cauliflower from the oven and use a fork to gently start to pull apart its crevices.  Pour another 1.5 Tbsp OO and the lemon juice over the cauliflower, especially into the crevices and roast for another 15 minutes (you may need to cover with foil at this point to avoid burning)

5) Remove the cauliflower from the oven and spread 1/4 of the yogurt sauce all over.  Roast for another 15 minutes. 

6) In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon and a pinch of salt.

7) Remove the cauliflower from the oven.  It should be tender outside and fork-tender inside.  Top the cauliflower with more sauce and sprinkle with the herbs and nuts.  Slice into quarters and serve with the salad and the remaining sauce on the side. 

Roasted Chicken with Clementines and Arak (or Ouzo)

I was fortunate to receive a bottle of ouzo from one of my dear Greek patients.  When I was in Turkey, I enjoyed relaxing over a small glass of ouzo, turned cloudy with ice.  When I mentioned to one of my nurses, Shula, that I was so happy to be going home to have some ouzo that evening, she mentioned a recipe she had just tried using it, or arak, from "Jerusalem, A Cookbook" by Yotam Ottolenghi and Sami Tamimi.

This is a beautifully illustrated cookbook, with as much information about Jerusalem and ingredients as about the recipes themselves.  As one of the reviewers said, the authors "... thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold and unique foodscape

of Jerusalem.  It's a volume that makes you want to cook.  It makes you want to eat.  And it makes you want to travel."  It was the winner of  the 2013 IACP Cookbook of the Year Award and the 2013 James Beard Award for Best International Cookbook.

It was given to my daughter as a gift, and we hadn't yet gotten to try it.  Other enticing recipes are roasted sweet potatoes and fresh figs, basmati and wild rice with chickpeas, currants and herbs, chicken sofrito and a few recipes with cardamom (which we brought home from Turkey) for rice pudding and another chicken dish.  Now that I'm looking through it, there are dozens of recipes I'd like to try - all with new mixes of ingredients.

This recipe for chicken with clementines and ouzo is wonderful for serving to company, as it makes a beautiful presentation.  And, as with many dishes, tastes better a day or two after preparation.

Ingredients:

6.5 Tbsp arak, ouzo or Pernod
4 Tbsp olive oil
3 Tbsp freshly squeezed orange juice
3 Tbsp freshly squeezed lemon juice
2 Tbsp grain mustard
3 Tbsp light brown sugar
2 medium fennel bulbs
1 large chicken 2 3/4 pounds divided into 8 pieces, or same weight in skin-on, bone-in chicken thighs
4 clementines, unpeeled, cut horizontally into 1/4 inch slices
1 Tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
salt and freshly ground black pepper to taste
chopped flat-leaf parsley, to garnish

Serving suggestion -- serve over plain couscous, or alongside potatoes or roasted veggies in olive oil.

Directions:

1) Put the ouzo, olive oil, OJ, lemon juice, mustard and brown sugar in a large mixing bowl and add 2.5 tsp salt and 1.5 tsp black pepper.   Whisk well and set aside.

2) Trim the feel and cut each bulb in half lengthwise.  Cut each half into 4 wedges.  Add the fennel to the liquids, along with the chicken, clementine, thyme and fennel seeds.  Stir well, then leave to marinate in the fridge for a few hours or overnight (or not if you're in a rush).

3) Preheat the oven to 475.  Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer (I used a broiler pan).  The chicken skin should be facing up.  Roast for 35-45 minutes until the chicken is colored and cooked through.

4) Lift the chicken, fennel and clementines from the pan and arrange on a serving plate; cover and keep warm. The recipe calls for pouring the cooking liquid into a small saucepan, on medium-high heat, and simmer until reduced by one-third to leave about 1/3 cup in the pan; then pour over the chicken.  I did not reduce it, and used some of the cooking liquid from the broiler pan on the chicken, and left the rest for guests to use as a gravy of sorts.  Use parsley around the serving dish for garnish.

Enjoy!

Spaghetti Squash with Almond-Arugula Pesto

https://www.washingtonpost.com/pb/recipes/spaghetti-squash-almond-arugula-pesto/15126/

One night, Jerry and I had spaghetti squash in a restaurant served in the shell of the squash, filled with various zucchini, yellow squash, and pattypan squash.  The veggies were mixed with the 'spaghetti' and tossed with a light tomato sauce and bread crumbs of some sort.  Of course Jerry said, "You should make something like this."  Almost on cue, I found a recipe from February that I had set aside for spaghetti squash in which the spaghetti was tossed with almonds and an arugula-based pesto.  I love arugula!  So I tried combining the dishes, with the pesto on mixed squash and baby eggplant.  This pesto was excellent - on this dish, as well as on chicken.  And easy to make.

Here's the combined recipe, but you could make it as presented in the Washington Post, or simply toss some mixed veggies with a good tomato sauce like Rao's and spoon into the spaghetti squash without the pesto.  The presentation is still very nice, especially if you're expecting company.

Ingredients:
1 large or 2 small spaghetti squash (about 4 pounds)
1/4 cup plus 1 Tbsp extra virgin olive oil
1/3 cup whole, roasted unsalted almonds, plus 1/4 cup , coarsely chopped, for garnish
1 small clove garlic
3 cups loosely packed arugula leaves
1 cup loosely packed basil leaves
1/2 cup packed freshly grated Parmigiano-Reggiano cheese
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-2 Tbsp water

2 zucchini
2 yellow squash
2 baby eggplants
olive oil sparingly to toss
2 Tbsp almond flour (optional)
1/2 tsp salt
1/4 tsp ground pepper

Directions:
1) Preheat oven to 375 degrees.

2) Cut the squash in 1/2 lengthwise and scoop out the seeds, discarding them or reserving them for another use.  Brush the cut sides of the squash with 1 Tbsp of th oil, then place the halves, cut sides down, in a large, shallow baking dish.  Add just enough water to the baking dish to reach 1/2 inch up the sides.  Roast for about 45 minutes, until the squash is tender, then transfer the squash to a work surface and allow it to cool slightly, 10 minutes.  Use a fork to scrape out the squash flesh, transferring it to a mixing bowl as you work.  Cover loosely to keep it warm.  Discard any water left in the baking dish and the spent squash halves.

3) Cut the zucchini and eggplant into 1/2 - 1 inch dice.  Toss with olive oil.  Combine almond flour, salt and pepper and toss.  Put in oven at 350 degrees and toss occasionally until slightly brown and fork-tender, about 20 minutes.

4) For the pesto: Combine the 1/3 cup of almonds and the garlic in a food processor; puree until finely ground.  Add the arugula, basil, 1/4 cup of the cheese, the lemon juice, salt, pepper and 1 Tbsp of the water.  Puree; while the machine is running, add the remaining 1/4 cup of oil in a slow steady stream to form an emulsified, bright-green pesto.  Add the remaining tablespoon of water if the pesto seems too thick.

5) Spoon the pesto over the cooked spaghetti and other squash and toss with tongs to coat.  Garnish with the remaining cheese and chopped almonds.  Serve warm or at room temperature.

It can be made ahead through step 4, keeping the ingredients separate.  Before serving, heat the large squash and mixed veggies at 300, then toss with the pesto.

Double Chocolate Pudding

https://www.washingtonpost.com/pb/recipes/double-chocolate-pudding/14688/

Part of Jerry's birthday and father's day celebration, this pudding was quick and easy.  It's relatively healthy for a good chocolate dessert.  I made it with vanilla almond milk, El Ceibo cocoa powder from Bolivia, and Hatfield's Double Dark Semi-Sweet Chips (both from Whole Foods).  It was a little on the thin side, so I'll try using more arrowroot starch/flour next time; I substituted this for the corn starch.  Remember to leave at least 3 hours for it to set, although it wasn't too shabby right out of the pot!

Some of the chips didn't melt completely, but I kind of liked that consistency.  I particularly liked the lack of a 'skin' on top, that I remember from 'out of the box' puddings from years ago.

Ingredients:
1/3 cup granulated sugar
2 Tbsp unsweetened cocoa powder, preferably not Dutch-process
2 Tbsp plus 1 tsp cornstarch (or arrowroot starch/flour)
2 cups cold low-fat milk (1%) or almond milk
1 tsp pure vanilla extract
1 oz dark chocolate (60-70% cacao) finely chopped, plus optional chocolate shavings, for garnish
1/4 tsp salt
Whipped cream for serving (optional)

Directions: 
1) Whisk together the sugar, cocoa and cornstarch in a medium saucepan (off the heat).  Gradually add the milk, whisking until smooth.

2) Place over medium heat; cook, whisking constantly, until the mixture thickens and starts to bubble at the edges, about 6 minutes.  Reduce the heat to low; cook, whisking frequently for 1 minute, then remove from the heat.

3) Add the vanilla extract and the dark chocolate, stirring until the chocolate has melted and the mixture is smooth.  Stir in the salt.

4) Transfer to a serving bowl, individual dessert bowls or ramekins.  Cover with plastic wrap an refrigerate until set, at least 3 hours and up to 3 days.

5) Serve as is, or garnished with a small dollop of whipped cream and sprinkling of chocolate shavings, if desired, or with mint.

Double Chocolate Pancakes with Raspberry Sauce

https://www.washingtonpost.com/pb/recipes/double-chocolate-pancakes-raspberry-sauce/15125/

This was part of Father's Day brunch for 2016.  Just a starter to the rest of the day -- a stop at the Dupont Circle farmer's market for soup, a stroll over to Nat Geo for the Greece exhibit (finally learned that those wavy looking hairdos were actually helmets with animal's horns arranged in that pattern), and the highlight, Amsterdam Falafel and fries.

The pancakes were on the dry side and were probably trying to be too healthy - could use more chocolate chips.  But the basic idea was good - using minimal sugar and unsweetened cocoa for a sort of chocolate taste.  Definitely increase the chips, maybe chop them (as recommended) to distribute them better.

The berry sauce on the other hand was quick and very worthwhile.  I had 'aged' berries - that had been in the freezer for a long time, but the sauce came out excellent.  So it was mixed berries instead of just raspberries, including some additional cherries, with a quick squeeze of lemon to improve the taste.

Tasted good on the pancakes, but even better on cantaloupe and raspberries the next day.  Would make a pretty fruit serving for company.  It's relatively thick like a compote, so a bit more water would create more of a sauce.  Would likely also be good in plain yogurt.