Cauliflower

Everyone has a favorite cauliflower recipe - from soup, to roasted, to steamed, to mashed - cauliflower is a very special fall treat.

We think Martha Stewart has some fantastic cauliflower recipes and highly suggest following THIS LINK to check them out. And be sure to tell us your favorites so we can share them with others!


Here's an interesting omelett recipe from Gourmet Magazine.

Cauliflower and Feta Omelet 

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character. Yield: Makes 2 servings Active Time: 20 min Total Time: 30 min 5 large eggs 2 1/2 tablespoons extra-virgin olive oil 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups) 1 garlic clove, minced 1/2 cup crumbled feta (2 ounces) 1/4 cup packed flat-leaf parsley leaves Beat eggs with 1/4 teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley. Per serving: 468 calories, 37 g fat (12 g saturated), 11 g carbs, 4 g fiber, 24 g protein (nutritional analysis provided by Nutrition Data) And what could be better than this recipe from the Barefoot Contessa: Cauliflower Gratin 1 (3-pound) head cauliflower, cut into large florets Kosher salt 4 tablespoons (1/2 stick) unsalted butter, divided 3 tablespoons all-purpose flour 2 cups hot milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 3/4 cup freshly grated Gruyere, divided 1/2 cup freshly grated Parmesan 1/4 cup fresh bread crumbs Preheat the oven to 375 degrees F. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature. Thanks to share member Celia for this delicious pasta salad recipe: Veggie Pasta Salad Steam until tender: 2 cups broccoli florets  2 cups cauliflower florets ) tender   Cook until tender: 1/2 lb pasta   Combine: 1/2 cup romano cheese, grated 1  cup ricotta cheese  1/2 cup mozzarella, shredded 1 cup minced onion 1/2/tea oregano 1/8 tea garlic 1/2 cup parsley 1 tbl. oil, (I use more)    Mix everything together in a large bowl. Serve cold or warm.

Cabbage

Here is an interesting recipe for Braised Red Cabbage

Braised Red Cabbage 

Bon Appétit | February 2005

Yield: Makes 8 servings 1/4 cup (1/2 stick) butter 1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups) 1/2 teaspoon (or more) salt 3 tablespoons dry red wine or hard cider 1 tablespoon red wine vinegar or apple cider vinegar Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)

Salad Dressings

parmesan basil vinagrette

1 clove garlic

½ teaspoon salt

2 tablespoons balsamic

1 tsp fresh lemon juice

3 TB plus plus minced fresh basil

¼  cup finely grated parmigiano-reggiano cheese

¼  tsp black pepper

½ cup olive oil

Mash garlic to paste, whisk in everything, blend adding oil slowly. 

MUSTARD vinagrette

3/4 cup olive oil (light)

1/4 cup balsamic vinegar

2 tablespoon Dijon mustard

1 teaspoon Salt (to taste)

2 Garlic cloves minced

3/4 teaspoon fresh ground pepper

1/2 teaspoon  honey

1/2 teaspoon Dried oregano

Mix together well.

sour cream basil dressing

1/3 cup parmesan cheese

3/4 pound sour cream

8 cloves garlic roasted and mashed

3 + TB fresh basil, chopped fine

½ cup (more or less – to taste) olive oil 

2 TB (more or less – to taste) rice wine vinegar

salt and pepper

Mix together well.

Beet Horseradish Salad Dressing

From the Kripalu Cookbook

This is great great great dabbed on goat cheese on top of anything, and beautiful. Also I have used it as a base for a vinagrette. 

1 cup scrubbed chopped fresh beets

I cup water

pinch of salt

1 and a half teaspoons horseradish

2 ¼ teaspoons red wine vinegar

2 ¼ teaspoon umeboshi vinegar

In a small saucepan, combine beets and water and bring to a boil. Add the salt. Reduce heat to medium and cook for about 20 minutes, or until beets are tender.  Blend everything in blender or food processor. 

Just Fresh Green Sauce for Everything Summer

Fresh parsley, cilantro apple cider vinegar, and cloves of garlic blended. So good. 

Arugula

This recipe comes from Ashley M Conway who says, "I have a HUGE passion for cooking fresh, local food and pairing it with wine.  This recipe I find to be fast, light and springy and I would pair it with a sauvignon blanc or if you're and Italian wine junkie a vernaccia."

Use good judgement since it's chicken - be sure chicken is cooked thoroughly for your safety

Oven to 425

Pour 3 handfuls bread crumbs onto cookie sheet, drizzle lightly with olive oil and mix around with a fork until well combined

Roast bread crumbs on cookie sheet for a few minutes until lightly brown (keep your eye on these and remix once to ensure even browning, easy to overbrown)

4 pieces of boneless/skinless chicken breast (I pound the chicken WAY down to about 1/2 inch thick - or you could buy cutlets that are already thin)

Set up dredging stations and coat each piece of chicken in order 1. flour - light coating 2. Beaten Egg 3. Roasted Bread Crumbs (pack the bread crumbs on to coat using fingers to press it on as needed)

Bake chicken directly on foil on the actual oven rack (helps avoid sogginess that can occur in baking pans) 

Bake about 15 min. (do not turn or fuss with chicken during baking time) - 

Meanwhile, shake to combine in a dressing jar 2 glugs olive oil, juice of 1 lemon, salt and pepper

In salad bowl add bunch of arugula, red onion slices   ---- dress/toss salad just before serving 

serve on a plate with chicken and salad overlapping each other 

I love to cut a bit of chicken and eat it right in the same bite with the salad a great combination of flavors.

Enjoy the arugula!!!

Celeriac

CELERIAC: A Humble Nutritious Root with Gourmet Potential (from John Scheepers Kitchen Seeds)

Celeriac is low in starch and high in fiber, potassium, magnesium, and vitamins C and B6. To get at its delicious interior, you need to remove its bumpy exterior, and a vegetable peeler isn't up to the task. Use a knife to slice off about a quarter inch all around until you have a dense, creamy white globe. How might you ask, should I use it? It is a perfect addition to soul-satisfying winter soups and stews. We love tossing chunks of Celeriac with other root vegetables, drizzling them in olive oil and sprinkling them with kosher salt and black pepper for a good roasting. Raw Celeriac is nice shredded in tossed salads or coleslaw. In Paris, every local bistro offers a version of "remoulade" ~ Celeriac that is cut into matchsticks, steamed briefly, and then slathered with a mustardy-mayonnaise sauce.

It is fun to experiment with Celeriac in place of, or in combination with, Potatoes in traditional recipes for gratins and mashes. If you're watching calories, you'll be happy to know that Celeriac has just 25% of a Potato's starch. Try cooking equal amounts of Celeriac and Yellow potatoes until fork tender, then mash them together with cream and a little butter.

Four Season Farm, Harborside, Maine

Celeriac Cutlets

Celeriac

Egg beaten

Bread crumbs

Butter

Parsley chopped fine

Lemon

A German vegetarian friend gave us this old family recipe: Peel one celery root per person, cut them in half and parboil until not-quite-tender. Slice them into pieces a half inch thick, dip them in a beaten egg and roll in breadcrumbs until thoroughly coated. Fry on both sides in lots of butter until crisp. Serve hot, sprinkled with parsley and a few squeezes of lemon.

Good ole Martha Stewart has a number of great recipes for Celeriac. Click here for her top 10.

Celeriac Rémoulade

Gourmet  | January 1994

§  1/4 cup mayonnaise

§  2 tablespoons crème fraîche or sour cream

§  1 tablespoon minced dill pickle

§  1 tablespoon minced fresh parsley leaves

§  2 teaspoons fresh lemon juice

§  1/2 teaspoon capers, minced, if desired

§  1/2 teaspoon Dijon mustard

§  a pinch dried tarragon, crumbled

§  2 small celeriac, peeled, cut into matchstick pieces or shredded

In a large saucepan of salted boiling water cook celeriac 2 minutes. Drain in a sieve and refresh under cold water. Dry completely.

In a small bowl stir together remaining ingredients until combined well. Add celeriac to sauce and stir together. Chill salad until ready to serve.

Smashed Celeriac

Jamie Oliver

§  1 celeriac, peeled and cubed

§  olive oil

§  1 handful of fresh thyme, leaves picked

§  2 cloves of garlic, finely chopped

§  sea salt and freshly ground black pepper

§  3–4 tablespoons water or stock

Sautee cubed celeriac, thyme and garlic in olive oil, for 5 minutes on high heat. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Serve as a side dish with any meal.

There are many Celeriac Soup recipes - but this one sure looks interesting...!