The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando
13 Feb 2012 Leave a Comment
in Dessert Tags: chocolate mousse, chocolate pudding, desserts under five minutes, fast dessert, herve this, instant chocolate pudding, valentine's chocolate, valentine's day, valentine's dessert
I’ll be making time – the five minutes it calls for – to try this one out! Just in time for Valentine’s Day. Time for a treat!
Check the ingredients: chocolate and… water?!? Wow, this is a new way of thinking. Let me know if you try it!
White Steak
27 Jan 2012 Leave a Comment
in Entrees, Sides Tags: cabbage family plants, cauliflower, delicate flavor, food as art, sear, simplicity, vegetarian, vegetarian steak, white food, white steak
I’m a fan of simplicity.
The thing about simplicity is, if it’s not appreciated for its beauty,
it’s called ‘boring.’
I would say that cauliflower is under-appreciated.
It’s white – the color of simplicity, if a non-color word can be assigned a color. Its flavor is delicate. Like simple, ‘delicate,’ when not appreciated for its beauty, can also be called ‘boring.’
I’m sure you’re following. Here’s a recipe to appreciate the delicacy of cauliflower’s flavor, and how naturally gorgeous it is. (When I worked on the farm and walked the fields, I was eternally amazed by the beautiful, lush, cabbage-family plants, leaves curling up to hide the small, growing heads, only one apiece. To boot, it can be hard to grow – it needs a long growing season, so if fall comes too soon, no cauliflower – just a big leafy plant).
As for simplicity, this recipe has under five ingredients to keep that flavor clear.
If you’d like to explore the simplicity of cauliflower in a soup form that I’m curious about (also in about five ingredients), try this one - and let me know how it turns out!
Cauliflower Steaks + Puree
Adapted from Epicurious
2 servings
a 1 1/2-lb. head of cauliflower
1 1/2 c.water
1 c. whole milk
2 T. vegetable oil plus additional for brushing
parsley to garnish (optional)
Preheat oven to 250°F. With a heavy, sharp knife, cut two 1-inch-thick slices of cauliflower, starting at top center of cauliflower head and cutting through stem end. Set cauliflower steaks aside.
Cut up remaining cauliflower into florets and medium pieces, to measure 3 cups. Combine with water and milk in a medium saucepan and sprinkle with salt and pepper. Bring to boil and cook until cauliflower is very tender, about 10 minutes.
Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet and bake 10 minutes, until slightly dry.
Transfer florets to blender and add reserved 1 cup cooking liquid. Puree until smooth and return to saucepan. Increase oven temperature to 350°F.
Heat vegetable oil in large, heavy, ovenproof skillet over medium-high heat.
Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake until tender, about 10 minutes.
Rewarm cauliflower puree over medium heat, then divide between 2 plates and top each with a cauliflower steak.
Like this:
Downright Delicious
23 Dec 2011 Leave a Comment
in Soups Tags: bacon, butternut squash, comfort food, soup, squash, vegetable soup with bacon, winter soup, winter squash
It’s time. I should share this with you.
Do you like bacon?
I thought so – and if you don’t, my apologies – try this one instead.
But if you do, I should stop keeping them for myself, and tell you about the bacon I stock my freezer with – the ends and pieces bacon packages. They don’t sound very glamorous – and they aren’t. But for me, they’re perfect.
Why? Well, it’s great for cooking. I love cooking just a bit of bacon with kale, or with roasted vegetables like my fiance did last night, or as a base for soups – and finally we’re getting to the point. This soup makes the most of the extra smokiness you might find in the ends and pieces packages (more surface area for the smoke), not that it would be bad at all with prettier bacon! – and it’s downright delicious.
Farmhouse Butternut Squash & Bacon Soup
Adapted from Epicurious
4 bacon slices or equivalent
4 large garlic cloves, chopped
1 t. caraway seeds
2 lbs. butternut squash, peeled, seeded, and chopped
1/2 lbs. carrots, chopped
1 Granny Smith or other tart apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 c. chicken broth
2 c. water
salt & pepper
1 to 1 1/2 t. cider vinegar
Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain and leave fat in pot.
Add garlic and caraway seeds to pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender (or just use an immersion/stick blender, if you have one), in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar (don’t go overboard with the latter until you taste it). Serve topped with crumbled bacon.
