Roasted Cauliflower, 6 variations

Roast cauliflower the usual way (cut into florets, coat in olive oil salt and pepper, cook on baking sheet in 400 oven for ~30 mins).

Here are six variants from Cuisine at Home:

After Roasting toss with....
1) Lemon juice, Rosemary and chopped Capers
2) Orange zest, minced fresh parsley and sun-dried tomatoes (oil packed, drained and chopped).
3) Pitted chopped Kalamata olives, dried red pepper flakes and bitter greens such as endive radicchio, or broccoli raad (chopped into bite-sized pieces and tossed with broccoli while still hot).
4) Mustard vinaigrette (Dijon mustard, white wine vinegars, EVOO and minced fresh thyme)
5) Crumbled blue cheese and caraway seeds.
6) Minced shallots, minced fresh tarragon and grated lemon zest.
7) and Roasted Cauliflower with Green Peppercorn Vinaigrette

Roasted Cauliflower Salad with Green Peppercorn Vinaigrette

1 small head of Cauliflower cut into medium florets
1/2 cup + 2 Tbsp EVOO
Salt and Pepper to taste

1 tsp minced shallot
1/4 cup dry white wine
1/3 cup white-wine vinegar
4 tsp. brined green peppercorns
1 tsp. Dijon mustard
1 Tbsp chopped flat leaf parsley
1 cup thinly sliced radicchio (slice to look like shredded paper, we used arugula once and it was a fine substitute)
2 cups frisee, leaves separated and torn into bite-sliced pieces

Roast the cauliflower- Heat oven to 400. In a bowl, toss Cauliflower, 2 Tbsp EVOO salt and pepper. Pour out onto a baking sheet and roast for 25 to 35 minutes turning every 10 minutes until golden brown. Let cool.

Make the peppercorn vinaigrette- Put the shallots, wine, 3 Tbsp of the vinegar and 2 Tbsp green peppercorns in a small pan and simmer off liquid until just 2 Tbsp are left. Pour into food processor (use immersion blender food processor, and one time we just just chopped the green peppercorns really fine and didn't bother with the food processor, it was fine). and the mustard and remaining 2TBSP + 1 tsp and process until smooth, add 1/2 cup oil while processor is running. Transfer to mixing bowl and add parsley and remaining chopped peppercorns..

Assemble- In large bowl combine ingredients with enough vinaigrette to lightly coat. Serve and drizzle with additional vinaigrette to taste.

Mushroom and Leek Galette

This is another example of the happy result of data-mining old cooking magazines. In this case, Dec. 1999 Vegetarian Times. This publication rarely disappoints. We followed the recipe and were pleasantly surprised. The filling was delish and the crust was amazingly moist but not soggy. We served along with the Roasted Beet and Arugula Salad also found on this blog.

This can be made up to two days ahead, refrigerated and reheated. A great contribution to a party! Use a pizza box to transport. To reheat, place galette on a baking sheet, cover loosely with foil and heat in a 350 degree oven for 15 to 20 minutes. Reheat leftovers in a dry non-stick skillet. This is how we also reheat leftover pizza. It works really well.

Crust
* 1 1/2 cups all-purpose flour
* 1 1/2 tsp. baking powder
* 1/2 tsp. salt
* 1/2 cup low fat cottage cheese
* 1/4 cup low fat milk
* 1 1/2 tsp. sugar
* 1 large egg white for glaze

Topping
* 1 Tbs. olive oil
* 4 medium leeks (white and light green parts only) sliced (2 cups)
* 12 oz. cremini or baby bella mushrooms, sliced (6 cups)
* 1 large egg
* 1/3 cup reduced fat sour cream ( I think we used "fat" sour cream)
* 3/4 tsp. salt (highly subjective)
* 1/4 tsp pepper (again, highly subjective)
* 1 bunch scallion ( again with the white and green parts), sliced (1/3 cup)
* 1/4 cup chopped fresh flat leaf parsley ( the only kind for cooking!)

Prepare crust: In medium bowl, whisk together flour, baking powder and salt. In food processor, process cottage cheese until pureed. Add oil, milk and sugar and process until smooth. Add flour mixture and pulse 4 to 5 time, just until dough clumps together.
Turn dough out onto lightly floured surface and knead several times; do not overwork. Press dough into a disk, dust lightly with flour and wrap in plastic wrap. Refrigerate at least 20 minutes.

Meanwhile, in large nonstick skillet, heat oil over medium heat. Add leeks and cook, stirring often, until tender, 4 to 5 minutes, adding a little water if necessary to prevent scorching. Add mushrooms, increase heat to medium-high and cook, stirring, until mushrooms are tender, 3 to 4 minutes. Remove from heat and allow to cool completely.
Preheat oven to 400 degrees F. Coat baking sheet with cooking spray. In large bowl, whisk together whole egg, sour cream, salt and pepper. Add scallions, parsley and cooled leek mixture; mix well.

On lightly floured surface, roll out dough into 15-inch circle about 1/4 inch thick. Roll dough back over rolling pin and transfer to prepared baking sheet. Spread leek mixture over dough, leaving 2" border around edges. Fold dough border up and over filling, pleating as necessary.

In small bowl, combine egg white with 1 tablespoon water; stir briskly with fork. Brush over rim of crust.

Bake until crust is golden, 30 to 35 minutes. Transfer baking sheet to wire rack and let cool 5 minutes. Carefully slide galette onto platter and serve hot or at room temperature.

Rhode Island (Clear Broth) Clam Chowder

1 lB. chopped clams and juice,
1/4 pound salt pork, chopped
1 diced onion,
1-2 pound red potatoes, peeled and diced
1 8 oz bottle clam juice
1 cup water
1 tsp white pepper, 1 tsp Worcestershire sauce
1-2 anchovy, 1 bay leaf

Place quahog juice into a stock pot and bring to a simmer.

Cook down salt pork in skillet, when fat is rendered, remove the pork and set aside, add in onions and sweat til translucent, (no browning) Add the onions to the stockpot, simmer 10 minutes, add potatoes and simmer til fork tender. Finally add the salt pork you set aside earlier and the rest of the spice seasonings. Dump in the chopped quahogs and bring back to a simmer. Now for the real Rhode Island deal you would put a hard biscuit on top of the thing. But you can use chowder crackers instead. Depending on the salt pork and white pepper you are using, you will have to adjust the pepper and salt to taste during the final simmer.