CAULIFLOWER

 

                                                Cauliflower

           Dieticians have been singing praises for members of the Cruciferous vegetable family that include cabbage, Brussel sprouts, kale, broccoli and collards, for years. Only relatively recently such focus has also included cauliflower, which pales in contrast to the vibrant green of the other members. Nevertheless, it contains equally high levels of vitamins, nutrients and fiber, even if the head or ‘curd’ lacks chlorophyl.

          It was recognized as a palatable addition to the table by the Romans in the first century, favored in Cyprus in Middle ages and was finally presented to Europe and the rest of the world in the 16^th century, by who else than a French chef, naturally in the culinary form. The large white heads need somewhat fastidious growing conditions, hence their slow advance in popularity in the northern climes.

The firm texture of the fresh florets makes them a star for the vegetable tray and allows them to be roasted or quick fried for added flavor. Most familiar are the white varieties, but recently you can also find Italian cauliflower varieties in yellow and light purple, which unlike blue beans retain their color when cooked.

Cauliflower’s firm texture also allows it to be used in tasty soups or baking, as a healthy, low calorie (only 25 calories/cup) vegetable ingredient. 

                                   Cauliflower soup with Linguica breadcrumbs

Trim and separate 1 very large head of cauliflower in 2-inch florets.

Melt 3 tblsp. butter in a 3 qt. pot and sauté 1 onion and 2 stalks celery, coarsely diced, with 3 sliced garlic cloves for 5 minutes. Stir in 1 ½ tsp. dried thyme, 1 bay leaf and 6 cups chicken broth. Add the cauliflower florets, bring to boil and cook covered over moderately low heat for 30 minutes.

Cool the soup lightly, remove the bay leaf and purée in a blender in batches. Return blended soup to the pot, stir in 1-2 tblsp. white balsamic vinegar (optional), adjust seasoning with salt and pepper. If you like a creamier textured soup, stir in ½ cup heavy cream. Serve, sprinkled with Linguica breadcrumb topping.

Topping: in a skillet, cook 3 oz. chopped Linguica 2-3 minutes to crisp. Stir in ¾ cups panko and continue to cook for about 5 minutes until the crumbs brown and are crisp.

                                            Cauliflower and Kimchi fritters

          Baked and fried dishes with cauliflower require crushed cauliflower florets. This can be done either by grinding the florets in a Cuisinart, or for chunkier texture, briefly boiling them and mashing them with a fork or a potato masher.

          Break off 4-5 cups cauliflower florets in 2-inch chunks from the tough stem and boil in salted water 4-5 minutes. Drain, reserving ½ cup of the water and mash the florets with a fork.

          Beat 2 eggs in a large bowl, stir in: 1 tblsp Worcestershire sauce, 1 tsp. cumin, ½ tsp. turmeric, ¼ tsp. red pepper flakes, 1 tsp. salt, ½ cup cauliflower water and ½ cup all-purpose flour, mixing thoroughly. For a gluten free dish use rice flour. Now stir in 1 small finely chopped onion, ¼ cup chopped parsley, the cauliflower and 1 cup chopped kimchi with some liquid. When thoroughly mixed, fry in batches in 2 tblsp. hot olive oil 2 minutes on each side. Drain on paper towels. Makes about 6 large fritters.

          Serve warm for lunch or dinner with sour cream, creamed cottage cheese, Greek tzatziki sauce or even Ranch dressing.

          Never underestimate the versatility of cauliflower, one of the showier members of the Brassica family.

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

 

 

 

LOOKING FORWARD

 

LOOKING FORWARD

           New Year’s resolutions or aims seem to be ‘de rigeur’ for the start of each January. Most years this has been a time to inventory my pantry and rediscover new recipes for those items languishing in the back of the cupboard. Often in the past, it has also been a time to take a winter holiday in a warmer climate. Travel, being what it is these days, another way to achieve these aims is to step in the kitchen and revisit recipes with a foreign flavor and plain seasonal warmth.

          Many easy pasta and bean recipes from Southern Europe have sausage as one of the ingredients. Chorizo and Linguica are the two most common sausage varieties for these dishes and are readily available in our supermarkets. They both originated in the Iberian Peninsula and are featured in many dishes from Spain and Portugal, as well as Italy and Greece. Both are spicy pork sausages that are smoked and cured. Spanish chorizo is ready to eat sliced. Supermarket ground chorizo on the other hand needs to be cooked for a dish.  

                                   Pasta with Greek flavors and crisp sausage

          Cook ½ lb. Penne or Rigatoni pasta according to package directions and drain, reserving ½ cup pasta liquid.

          Brown to crisp, 1 ½ cups diced Linguica or Chorizo in a pan, set aside and drain any extra fat from the pan.

          Briefly sauté 2 finely chopped garlic cloves and ½ julienned red pepper in 1 tblsp. olive oil. Stir in: ½ tsp. oregano, ¼ tsp. hot pepper flakes, ¼ cup pitted halved Kalamata olives, 1 tblsp. chopped capers, ½ tsp. salt, ½ cup pasta liquid, 1 tblsp. white wine vinegar, the drained pasta and sausage. Heat for 2 minutes, stir in 1/3 cup chopped fresh parsley and remove from heat. Serve with diced or crumbled Feta cheese.

          Winter squash is a wonderful source for warming seasonal dishes. You can bake it and savor the special flavor with butter, or you can roast it for its caramelized flavor. For a more exotic flavor, to remind you of southern climes, there is spiced squash soup. For best creamy texture use Butternut or Kabocha squash.

                                 Spiced squash soup with apples

          Rinse squash, cut in half, scoop out the seeds and bake in a 375-degree oven, face down in a shallow pan, for 45-60 minutes until easily pierced with a fork. Cool slightly and scoop out the flesh from peels.

          In a 4 qt. pot heat 1 tblsp. olive oil and 2 tblsp. butter and sauté coarsely chopped: 1 onion, 2 stalks celery, 2 garlic cloves, 2 medium apples peeled and cored, and 1 inch peeled finely chopped ginger for 5 minutes.  Stir in 1 tsp. ground coriander, 2 tsp. cumin, 1 tsp. tumeric, 1/8 tsp. hot pepper flakes, 1 cup dry white wine, 4 cups chicken stock, 1 cup water, salt and pepper and the squash. Cook on low heat for 30 minutes, cool slightly and puree in a blender in batches.

          To serve, reheat and thin with water or chicken broth to desired consistency. Ladle the thick soup in bowls, and top with a dollop of sour cream and toasted pumpkin seeds.

          Baked apples are one of the easiest deserts to make and they have the added benefit of low fat if you are concerned about your waistline after the holidays. This old-fashioned comfort food can be dressed up resort style by baking them in red wine, rather than water.

                                         Red wine baked apples

          Preheat oven to 375 degrees. Cut ¼ inch from the blossom end of 6 large baking apples (Granny Smith, Cortland, Braeburn, Honey Crisp or even Fuji) and core the center. Put the apples in a baking dish, just large enough to hold them. Sprinkle with 2 tblsp. fresh lemon juice.

          In a small bowl mix 3 tblsp. raisins, 2 tblsp. chopped pecans, ½ cup sugar, ¼ tsp. cloves and ¼ tsp. nutmeg. Fill the cored apples with this mixture and drizzle with 2 tblsp. honey. Pour 3 cups red wine around the apples and bake for 45 minutes to 1 hour until apples are easily pierced by a fork.

          Remove apples and boil down the wine sauce until syrupy. Spoon over the apples and serve warm or at room temperature.

           Looking forward to new culinary adventures from my cupboard to foreign climes.

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)