C a u l i f l o w e r i n a cast-i r o n pot is a winner

You wouldn't think the lowly Cauliflower would shine in a recipe but in this one it does and more. The chef shows his masterpiece in this recipe and I did my best to make it.
I made the Vadouvan (Indian Spice Blend)seasoning package by myself instead of hunting it down in some Indian restaurants close by. It came out better then expected and even my wife liked it although not as much as I (see prefers the plain veg).
The seasoning with the vegetable is addictive and I kept eating the rest (with my hot dog meal) until I finished all of it after my wife took some bites.
The raw Cauliflower with the sauce is great. However if you prefer, steam the Cauliflower before eating. Better ?
I wonder what other dishes go with Vadouvan?

C a u l i f l o w e r i n a c a s t - i r o n p o t i s s e r v e d a t U b u n t u f o r $ 1 3 . T h i s r e c i p e m a k e s f o u r
r e s t a u r a n t s e r v i n g s .

C a u l i f l o w e r i n a c a s t - i r o n p o t
J e r e m y F o x , e x e c u t i v e c h e f o f U b u n t u

S e r v e s 4

I N G R E D I E N T S

" 2 h e a d s c a u l i f l o w e r
" 2 t a b l e s p o o n s e x t r a - v i r g i n o l i v e o i l
" 1 c u p w h o l e m i l k
" 1 / 4 p o u n d b u t t e r
" 2 t a b l e s p o o n s v a d o u v a n ( f r o m w w w . l e - s a n c t u a i r e . c o m )
right below this recipe
" 1 t e a s p o o n I t a l i a n p a r s l e y
" D a y - o l d b r e a d f o r t o a s t i n g
" F i n e s e a s a l t t o t a s t e

R e c i p e c o n t i n u e s b e l o w !ì a d v e r t i s e m e n t

D I R E C T I O N S

S t e a l T h i s R e c i p e Æ S t e p b y S t e p I n s t r u c t i o n s :
S l i c e t h e c a u l i f l o w e r a b o u t 1 / 8 o f a n i n c h t h i c k . S e a s o n 1 a n d º o f c a u l i f l o w e r w i t h o l i v e o i l a n d s e a s a l t t o t a s t e . R o a s t i n a 3 5 0 - d e g r e e o v e n u n t i l s l i g h t l y c h a r r e d a n d t e n d e r .

S t a r t t h e b u t t e r i n a c o l d s a u c e p o t a n d p l a c e o n m e d i u m h e a t . A l l o w t h e b u t t e r t o m e l t , b e c o m e f o a m y a n d t u r n g o l d e n b r o w n .
R e m o v e t h e b r o w n b u t t e r f r o m h e a t a n d a d d t h e v a d o u v a n .
L e t t h e v a d o u v a n a n d b u t t e r s i t f o r a n h o u r .

A d d a l l b u t 1 / 4 o f t h e r e m a i n i n g r a w c a u l i f l o w e r t o a s a u c e p o t .
A d d t h e m i l k a n d j u s t e n o u g h w a t e r t o c o v e r c a u l i f l o w e r .
A d d a t e a s p o o n o f s e a s a l t a n d c o o k o n
l o w - m e d i u m h e a t u n t i l c a u l i f l o w e r i s
c o m p l e t e l y s o f t .
P u r e e t h i s m i x t u r e a n d s t r a i n t h r o u g h a f i n e s i e v e .

S l i c e t h e d a y - o l d b r e a d a s t h i c k a s y o u w a n t a n d b r u s h l i g h t l y w i t h t h e v a d o u v a n b u t t e r .
B a k e i n a 3 5 0 - d e g r e e o v e n f o r a b o u t 5 - 6 m i n u t e s . ( A t t h i s t i m e c o r r e c t y o u r s e a s o n i n g o n t h e r o a s t e d a n d p u r e e d c a u l i f l o w e r . )

S e a s o n t h e r e m a i n i n g r a w c a u l i f l o w e r w i t h a
t o u c h o f t h e v a d o u v a n , p a r s l e y a n d s e a s a l t .

O n t o p , a d d t h e r a w c a u l i f l o w e r a n d t h e d i s h i s r e a d y t o s e r v e w i t h t h e t o a s t e d b r e a d .
T I P S

T o c r e a t e f o u r i n d i v i d u a l s e r v i n g s , h a v e 4 s m a l l s e r v i n g p o t s , s u c h a s m i n i c a s t - i r o n p o t s . L a y e r t h e r o a s t e d a n d p u r e e d c a u l i f l o w e r a n d t h e n t h e v a d o u v a n b u t t e r c o n t i n u o u s l y u n t i l t h e p o t i s f i l l e d
**

Vadouvan (Indian Spice Blend)
Makes about 3 cups

* Active time:45 min
* Start to finish:3 hr

September 2008
There are many versions of vadouvan, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for weeks—we’re sure you’ll be tossing it into all kinds of dishes.

Learn the story behind this dish in our series The Recipe.
http://www.gourmet.com/food/2008/08/the-recipe-fricassee-hen-with-vadouvan

* 2 lb onions, cut into 1-inch pieces
* 1 lb shallots, halved
* 12 garlic cloves, peeled
* 1/4 cup vegetable oil
* 1 teaspoon fenugreek seeds
* 1 tablespoon thinly sliced fresh curry leaves (optional)
* 1 tablespoon ground cumin
* 1 teaspoon ground cardamom
* 1 teaspoon brown mustard seeds
* 3/4 teaspoon turmeric
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon hot red-pepper flakes
* 1/4 teaspoon ground cloves

*
Equipment:
an electric coffee/spice grinder or a mortar and pestle

*
Preheat oven to 350ºF with rack in middle.
*
Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
*
Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
*
Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 Tbsp salt, and 1 tsp pepper and stir until combined.
*
Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.

Cooks’ notes:

* Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
* We’ve also got a web-exclusive recipe using the leftover

Chickpea Fries Recipe from great restaurant Ubuntu

I've got to try these fries.
Chickpea Fries
Recipe created by Jeremy and Deanie Fox

Chickpea Fries
Photo: Coral von Zumwalt
Fries get reinvented with chickpea flour (the protein! the crunch!), and the dipping sauce is no ordinary side. Romesco, a zesty Spanish sauce, is a mixture of roasted red peppers, garlic, paprika, and more.

Try them also with "Carta da Musica" Flatbread with Arugula and Truffled Pecorino.

This recipe is from Ubuntu's Garden-Fresh Menu.

Ingredients:
Serves 4

* 2 1/2 cups chickpea flour , plus more for dusting
* 1 cup cornmeal
* 2 cloves garlic , finely grated
* 3 Tbsp. kosher salt , plus more to taste
* 1/4 cup chopped parsley
* 1 Tbsp. chopped rosemary
* Zest of 2 lemons
* Vegetable oil , for frying
* Romesco , for serving (for recipe, see Romesco sauce below)

In a stainless steel pot over high heat, combine chickpea flour, cornmeal, 7 cups of cold water, garlic, and salt. Whisk gently to prevent sticking on the bottom; over-whisking will cause the final product to "soufflé" and fall.

Once the mixture begins to thicken and bubble (after about 3 to 4 minutes), reduce heat to medium and switch to a rubber spatula. Add remaining ingredients except oil, stir to combine, and continue stirring to prevent sticking. When mixture pulls from the sides of the pot like a dough (after about 6 to 8 minutes), transfer it to a rimmed sheet pan lined with nonstick aluminum foil. Spread mixture out evenly, cover with a sheet of plastic wrap, and top with another sheet pan. Refrigerate for 4 hours until completely cold and set.

Carefully remove mixture from pan by gently lifting the bottom layer of aluminum foil onto a cutting board. Remove plastic wrap, then cut into "fries" about 3 inches long.

Heat oil in a large pot until it reaches 375° on a deep-fat thermometer. Toss fries lightly in additional cornmeal, and deep-fry them in small batches until crispy, about 3 minutes. Remove and set on paper towels. Sprinkle with kosher salt to taste and serve with romesco on the side.


More info on Jeremy Fox
http://www.foodandwine.com/bestnewchefs/?year=2008&chef=1722DBFF-ED7F-49A4-BF7541BECABC3F66



Grilled Figs with Burrata and Romesco Toast
Recipe created by Jeremy Fox

Grilled Figs with Burrata and Romesco Toast
Photo: Coral von Zumwalt
Crusty, romesco-smeared toast pairs well with grilled figs and ultra-creamy burrata cheese.

This recipe from Ubuntu's Garden-Fresh Menu yields enough romesco to also use as a dipping sauce for the Chickpea Fries, and if you are making the Roasted Pepper Consommé with Okra and Almonds, save the peppers to use here in preparing the romesco.

Ingredients:
Serves 4

* 1/2 cup toasted unsalted almonds
* 2 Tbsp. toasted hazelnuts
* 16 roasted red peppers
* 3 cloves garlic , peeled and finely grated
* 5 Tbsp. olive oil , plus more for grilling
* 2 tsp. smoked paprika
* 2 Tbsp. sherry vinegar
* 3/4 tsp. salt

Note: If you cannot find burrata, fresh mozzarella is also fine to use.

Prepare a gas grill or grill pan, then make romesco sauce: In a food processor, chop almonds and hazelnuts. Add peppers, garlic, and olive oil; process until combined. Mix in paprika, vinegar, and salt. Set aside.

Brush bread with olive oil and grill, flipping once, 2 to 3 minutes per side.
put sauce on

**

Pea Consommé with Mint

* Recipe by Jeremy Fox

Rate & Review
(23 people have added this recipe to their favorites.)

The Good News This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white chocolate because he likes the way it brings out the peas’ sweetness while adding only a little fat.
Pea Consommé with Mint

* Recipe by Jeremy Fox

(23 people have added this recipe to their favorites.)
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Pea Consommé with Mint

* Recipe by Jeremy Fox

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© Tina Rupp
Pea Consommé with Mint

* ACTIVE: 25 MIN
* TOTAL TIME: 2 HRS 25 MIN
* SERVINGS: 4

* Healthy
* Make-Ahead
* Vegetarian

Ingredients

1. 2 pounds English peas in the pod, peas shelled and pods reserved, or 1 pound snow peas plus one 9-ounce box frozen peas, thawed
2. 1 garlic clove, smashed
3. 1 medium shallot, thinly sliced
4. 1/3 cup small mint leaves
5. 1 quart water
6. 2 teaspoons Champagne vinegar
7. 2 teaspoons fresh lemon juice
8. Salt
9. 1 tablespoon extra-virgin olive oil
10. 2 tablespoons roasted macadamia nuts, chopped
11. 2 tablespoons chopped white chocolate
12. 1/2 cup pea shoots


Directions

1. In a 12-inch piece of cheesecloth, wrap the pea pods or snow peas with the garlic, shallot and 1 tablespoon of the mint leaves into a flat bundle; tie with kitchen twine. In a large saucepan, cover the bundle with the water and bring to a simmer. Cover and cook over very low heat for 2 hours.
2. Strain the consommé into a bowl, pressing on the bundle. Return the consommé to the saucepan. Add the peas, vinegar and lemon juice and season with salt. Cover and reheat gently. Ladle the consommé into bowls and drizzle with the olive oil. Garnish with the nuts, white chocolate, pea shoots and the remaining mint leaves; serve

Mossy Bayou company has some tasty condiments that have different zing to them

I regularly review the Chili Pepper magazine. There are many hot, spicy and usual recipes. Also there their are listing of awards from the magazine concerning condiments, (hot) sauces and more that are judged to be award winning . I look for winners in their categories. The Mossy Bayou company has achieved some prestigious awards so I decided to try them.

The Bayou Blend is a seasoning that is very unusual. I like that the main ingredients are not primarily salt but include more pepper, garlic powder and then others. The Bayou blend is subtle with its garlic, pepper blend that doesn't overwhelm your taste buds with salt. It has a nice heat flavor but is not by any meals too spicy. If you want a blend that "really burns " this is a not a good one for you. I like it.

The Louisiana Swamp Scum Hot Sauce is a muddy looking hot sauce made of peppers, vinegar, salt, molasses, natural flavorings and uses caramel coloring. The swamp sauce has the right blend of tangy vinegar and hint of salt and molasses which gives it a distinctive bite. I really like the flavor with veggie burgers, beef burgers, vegetables, cheeses, stews and more.

The Cajun Chow Chow calls itself a relish and is a medley of green cayenne peppers, vinegar, onion, garlic, salt and spices. Once again salt is down on the listing of the percentage of ingredients. I once again liked that and the relish gives a fresh flavor. I really like the garlicky and pepper tone of the relish. All are really good on the sweet potato fries, the burger and even a vegetable bean oriented veggie burger. I like the Chow Chow and the Swamp sauce the best as they don't take taste too hot but have a nice heat to go along with the other spices and vegetables.
I can see them being used with chicken, beef, vegetables and more. They could also add a little zing to soups, stews and more. So while I can't get back to Bayou country in the near future, I can taste Cajun country by using these condiments. Order and try some.

Check them out at

http://www.mossybayou.com

Whole Foods I like but I sure would like Trader Joes to come here

I usually come here to get spices. I also sometimes get dough for making my pizza. I have noshed on some of the free stuff but have never eaten at the food section. Everyone remarks about the higher price of most items but the place is interesting, the people are friendly and you can get vegan, all sorts of vegetarian, beef, fish, pizza and so much more in the way of different canned food etc. It's always a nice place to come in and browse and buy different items I would not find in a regular grocer. While I like this place and even better the hometown one in Lawrence, I wish Trader Joe would come here. (more at my blog)

Korean noodles+ veggies + turkey+ sesame sauce=yummy

I had Korean noodles, veggies, a sauce and some turkey pieces. It was time for me to make an Asian bowl type food for dinner. I found my trusty Bowl Food cookbook by Lynne Aronson & Elizabeth Simon and the sesame sauce recipe. Only thing I did not have "sesame" for the sesame seed sauce. No worry maannn!
The Lan Chi brand was recommended in this recipe but no matter I did not have it. This recipe said if you do have it, you need to make sure it not out of date. And Middle Eastern tahini sesame paste does not count. But this recipe said smooth peanut butter was an excellent substitute, so I was in luck.
I boiled the noodles for 10 minutes, no more no less and then sprayed water over them to take off some starch and then added some sesame oil. I got the turkey shredded and ready while I worked on the sauce and let is heat up. (peanut butter, soy sauce, sugar, rice wine, red curry paste, Chinese 5 spice (instead of just star anise) and a juice of a lime. I wokked some pieces of mushroom, yellow squash with thyme and also added peas and broiled red peppers. So lots of color, protein, noodles and the sauce. The extra bit of lime, which is added after cooling down really added an extra little kick to the paste/ sauce.
The sauce came out pretty well as my wife was telling me not to take so much on my noodles. It came out well and tasted good. The sauce was a little different then ones I have made before. This was one of the better ones. I would have to rate this sauce and the whole 9.7/10 .

Latkes (potato pankes ) you say? try zucchini ones that are baked

Most people know about potato fritter/ latkes. But the sweet potato ones are really different. I had already tried the sweet potato baked ones which were awesome. However I wanted to try the zucchini ones that I did a few years ago to compare them. I also wanted to bake them not frying them to cut down the calories and the frying. First I found one from the Food Network. ut I wanted a pure one without potato in it. The next one was more what I wanted. For the matzo meal, substitute panko or bread crumbs. You can also add a finely chopped onions.
**

Zucchini Latkes
Recipe courtesy Esther Weiner
http://www.foodnetwork.com/recipes/calling-all-cooks/zucchini-latkes-recipe/index.html
Ingredients

* 4 cups zucchini, grated
* 1 medium white potato, grated
* 1 medium onion, chopped
* 3 eggs
* 3 tablespoons flour
* 2 tablespoons seasoned bread crumbs
* Pepper, to taste
* Garlic powder, to taste
* 1/4 teaspoon salt
* 3 tablespoons vegetable oil

Directions

Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side.


**

Zucchini Latkes
Recipe #14724 | 30 min | 20 min prep | add private note
http://www.recipezaar.com/Zucchini-Latkes-14724

By: Mirj
Nov 25, 2001
Ingredients

* 1 lb zucchini
* salt
* 2 eggs
* 1 teaspoon sugar
* 1/4 teaspoon baking powder
* 1/4 cup matzo meal (substitute panko or bread crumbs)
* oil

Directions

1.
1
Wash zucchini and cut off ends, but do not peel.
2.
2
Grate zucchini into a bowl, sprinkle with 1/4 teaspoon salt and set aside for 10 minutes.
3.
3
Drain or squeeze out the liquid.
4.
4
In a large bowl: Mix zucchini, eggs, sugar, baking powder, matzoh meal and 1 Tablespoon oil and blend well.
5.
5
Add salt to taste.
6.
6
Heat oil in skillet: Drop zucchini mixture by Tablespoonfuls into pan.
7.
7
Brown on both sides.
8.
8
Serve with applesauce, if desired.

Mujshrooms - brush water them or not ?

On Food Channel Alton Brown's show Good Eats and also Gourmet.com (7/2008, p. 36) question: do mushrooms get soggy if washed?
Mushrooms are 90% water. Mushrooms don't soak up much water when washed.
You should dry on paper for 15 minutes if you wash them.
Some cooks like to brush them or towel them. Watering them is okay. You choose.

Like rubs and marinades? Run and buy this book as soon as you can as you are really missing out

Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables (Paperback)
Run and buy this book as soon as you can as you are really missing out. I bought it in the 1990's and always still making fanatastic recipes from this book.. There are all kinds of US and worldy marinades, rubs and more. The contents divide the book into 10 categories including about marinades , rubs and pastes, stocking the pantry, vinegars, all tyes of marindes, even for shellfish, vegetables, lamb, and even rabbit, game birds, venison. Several marinades and rubs can be used for different meat etc. Also has section on salsas, chutneys, The directions are clear and easy to read. The index is well done. The chart "Marinades at a glance, is another way to find what you are looking for. There is short set of pages where to find and purchase Indian spices, Asian staples and more (but you really should be able to find most of the ingredients locally).
I have tried so many all excellent. These included spicy tomato marinade for fish (9.8/10); Thai marinade (9.8/10); Thai cocont (9.8/10); pineapple jalapeno salsa (9.8/10). Many more I have tried are a great just a tad less in my rating but fantastic none the less.

http://www.amazon.com/Marinades-Pastes-Poultry-Seafood-Vegetables/dp/0895945312

Mint Sugar Snap Peas a little different spin

Here is one simple recipe below from Emeril Lagasse that I found as I have some snap peas lying around and I will use it with a chipotle chicken dish I will grill tonight. I am always looking for new recipes on Food Network/. When I find one I like I then copy and paste into my computer recipe program where I can sort, file, arrange and even find different recipes based on ingredients, authors etc etc

Eric
**
Mint Sugar Snap Peas
Recipe courtesy Emeril Lagasse, 2006
Show: The Essence of Emeril
Episode: Light and Healthy
1 tablespoon olive oil
1 pound fresh sugar snap peas
1 tablespoon fresh lime juice
Salt
Freshly ground black pepper
1 tablespoon chopped fresh mint leaves

Heat a medium skillet over medium-high heat. Add the oil and heat. Add the snap peas and saute until crisp-tender, about 3 minutes. Add the lime juice and saute, stirring, until the lime juice is almost completely evaporated. Season, to taste, with salt and pepper. Remove from the heat and stir in the mint.



easy and good!
07/10/2007 at 07:20pm
User: laurel from Houston, TX User Rating: [5 stars]
A great, fresh take on an easy side for most any meal. I make it just as written, and wouldn't change a thing. Also a terrific way to use up some of the mint that grows rampant in the garden.



Wonderfully easy and light side dish!
01/18/2008 at 11:29am
User: Amy from Bloomingdale, GA User Rating: [5 stars]
The most important part of this recipe is *not* to over-cook the snap peas. I sauteed them a little less than the three minutes that were recommended, and cooked only about two minutes after adding the lime juice. When preparing the main dish or other sides, be sure to save this one for last. The result is a hint of flavor with a lot of sweet crush. I had never tried snap peas until I found this recipe. Now I can't get enough of them!