A Week of Eating….
It’s nice to be out of the cooking rut that I have been stuck in. It lasted almost the whole summer. There were many, many delicious food adventures, but hardly any new recipes tried. Last week, I dug myself out the “cooking rut pit” I was stuck in, and came back with a vengeance and probably over-did it. All my other responsibilities were ignored, – we were well-fed, but almost out of clean clothes. The laundry pile would make my mother dis-own me. Nonetheless, it was well worth the giant mess the house is in…..:)
Roasted Cauliflower with Golden Raisins from Food & Wine
This is one of my go-to dishes when I have someone coming over lunch or I want to make a vegetable-centered meal. It blows people away and I am constantly asked for the recipe. Roasting cauliflower seems to be the way to go and we have posted two recipes in the past (an Indian Spiced Roasted Cauliflower and Crispy Caramelized Cauliflower) that we also love. On top of everything else, it can be made easily with minimal ingredients. I salt the cauliflower only after is is roasted, but the recipe below is directly from Food and Wine.
- 1 head of cauliflower, cut into small florets
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- Salt and freshly ground pepper
- 2 tablespoons golden raisins
- 1/4 cup freshly grated Pecorino Romano cheese
- 1 tablespoon chopped parsley
- Preheat the oven to 375°. Spread the cauliflower on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender. Transfer to a bowl.
- In a small skillet, heat the remaining 1/2 tablespoon of oil. Add the raisins and cook over moderate heat, tossing, until hot, 1 minute. Add the raisins to the cauliflower, sprinkle with the cheese and parsley and serve.
Make Ahead: The roasted cauliflower and raisins can be refrigerated for up to 3 days. Reheat and sprinkle with the cheese and parsley before serving
We also had over the course of the week:
Heirloom Tomatoes with Basil and Burrata – why not, since it is peak tomato season, over indulge in these beauties
Oven Roasted Vegetables – Carrots, Fennel, Red Pepper and Zucchini with dried herbs and olive oil
Spaghetti with Parsley, Garlic, Olive Oil and Breadcrumbs - a recipe by Marion Cunningham. The breadcrumbs give this pasta a lovely crunch and with the roasted vegetables, this made a yummy and healthy dinner
Chicken & Mushroom Noodles – a childhood favorite of mine that I tried to re-create without a real recipe. Not as good as the real thing (is anything ever?) but definitely well-received by my very particular crew. Working on refining/tweaking recipe and will post as soon as I have it down. Which just means we will be eating a lot more of this delicious Singaporean dish.
Yard-long beans with Stir-fried Chicken – a super-duper hit that became school lunch the next day. Posted this recipe and other yard-long bean recipes last week. Check them out if you missed them. One of our new favorite vegetables.
Teriyaki Hamburgers with Green Beans – Recipe coming very soon – it’s a Harumi special. They were delicious and I served them on a bed of blanched long beans (bought too many!) with store bought deep roasted sesame dressing. Love, love, love the dressing and you can purchase it at Japanese grocery stores.
And finally for the little one, who has a massive loco-moco obsession, we defrosted some of Uncle Tim’s spectacular gravy and made this lovely Hawaiian dish with leftover teriyaki hamburgers. Hmmmm…..