This Jamaican jerk marinade is an amazing way to flavor chicken for a summer cookout, but it’s also a great way to bring a little Caribbean sunshine to your table even during the gray-est, chilly-est months. We’ve tried a great many jerk recipes, but this is our hands down, #1 favorite. The sweet, savory, tangy and spicy blend is so satisfying and just plain “finger licking good”. How good is this jerk chicken on a Caribbean cha cha bowl, in a taco, or just alongside some rice and beans a and a few veggies? Well, you’re just going to have to try it to find out!
Our family has been on a quest to include more vegetables and whole grains in our diet. As we’ve gone down this path, I’ve realized that it helps to mix it up and go beyond our standby salads and steamed/stir fried vegetables. So we often have a simple pureed soup as a starter or side to our meal. What’s nice is that you can make a soup like this over the weekend or on an evening when you have a bit more time and you’ve got a readymade vegetable course for a busy night. Smooth, pureed soups are also baby-friendly which is another bonus.
One of the pureed soups I make most often is this ingeniously simple cauliflower soup from one of my absolute favorite cookbooks “Cooking By Hand” by Paul Bertoli. Cauliflower is one of those things I’ve noticed a lot of people actively dislike, but stay with me here…. even if you’re not a fan, try this one! It might just change your mind. In the preface to this recipe, Paul Bertoli himself admits to not liking cauliflower, but enjoys this soup because it brings out the vegetable’s finest qualities. I agree. When prepared this way, cauliflower has an incredibly silky, velvety texture. You would swear that this soup was cream-based.
With only 2 ingredients (cauliflower and onion), it couldn’t be easier to make and or more versatile. It’s perfection as is, but you can also dress it up with condiments (crispy shallots, garlicky croutons, herbs, a drizzle of your finest olive oil, a pinch of spices), or use it as a sauce for a crispy fish or chicken fillet, even add it to other sauces where you want a little creaminess (mac and cheese). It’s a great dunk for a sandwich or a piece of garlic bread. So grab a head of cauliflower and an onion and give it a go!
(from “Cooking By Hand” by Paul Bertoli)
Ingredients: 1 Head of Cauliflower, 1 Onion, Water, Salt & Pepper
- Wash and trim one head of cauliflower and set aside.
- Saute one medium onion in a little olive oil in a large pot until translucent (about 5 minutes).
- Add the cauliflower to the pot along with 1/2 cup water. Cover tightly and let braise for 30 minutes (cauliflower should be tender by this point).
- Uncover the pot and add 4 1/2 cups water and simmer uncovered for another 20 minutes. Let cool.
- When cool enough, puree in blender. Beware of hot foods in a blender — they can explode on you!
- When ready to serve, warm through and season with salt and pepper. Serve with a drizzle of good quality olive oil.