this is such an easy dish to make and is full of flavor and nutrition. cauliflower is packed with vitamin C, magnesium, anti-inflamatory vitamin K and omega-3 fatty acids, fiber, B vitamins and folic acid! who would have guessed?! now on to the recipe:
1 medium head cauliflower, washed and cut into florets
2-3 T. olive oil
1 t. curry powder (or more to taste)
1/4 t. garam masala
salt
1 T. sesame seeds (these have a lot of calcium for the amount!)
1/2 yellow or white onion, sliced into 1/2 strips
tahini (i buy it from trader joes in the refrigerated section next to the hummus)
lemons
cilantro/italian parsley
mix all ingredients together in a bowl.
spread evenly on a baking sheet and cook @ 400* for about 15 min. half way through, move cauliflower around with a spatula to evenly brown.
once it is brown and roasted to your liking, take it out of the oven and sprinkle with cilantro or italian parsley.
you can eat it fresh out of the oven or served at room temperature. delicious with a squeeze of lemon and a dip in the tahini bath. soooooooooooooooooo tasty. enjoy!
carmageddon is on the near horizon, but i'm still willing to venture into LA for this sweet food festival started in oakland. so many free classes to choose from, demonstrations and FOOD FOOD FOOD to nosh. see you there!
one 6-ounce can tuna packed in water, drained well
1 cup lightly packed grated Gruyere
1/2 cup creme fraiche
3 tablespoons tomato paste
3 large eggs
1/4 cup finely chopped yellow (i used red) onion
2 tablespoons finely chopped Italian parsley
1/4 teaspoon salt
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set oven rack to the middle position, and preheat the over to 325*F. grease 8 cups of a standard-size muffin tin and set aside.
put the tuna in a bowl and use a fork, mashing and poking, to break it up into small pieces. there should be no chunks larger than a dime. add the remaining ingredients and stir well with a fork, mashing a bit as you go, until the mixture is throughly combined. it will be a soft orange-pink color.
divide the mixture evenly among the 8 prepared muffin cups. bake for 20 to 25 minutes, or until the bouchons look set on top and around the edges. transfer the tin to a rack and let cool for 5 minutes. carefully fun a small, thin knife around the edges of each bouchon to make sure it isn't stuck, then carefully removed them from the tin. they will collapse a bit as they cool.
these are delicious. light, airy with flavors of tuna, gruyere and tomato. somewhat like a soufflé. wonderful with mixed greens, fresh herbs, lemon and olive oil or roasted potatoes.
all i can say is WOW. forget buying ok store bought bread or expensive artisan loafs. those days are over! this easy and cheap recipe yields an amazingly delicious end result with a crusty outside and soft, chewy center.
i've read rave reviews of sullivan street bakery's no-knead rustic bread recipe but have yet to give it a whirl. i have my grandmother's cast iron pot which was the perfect vessel to bake this brown beauty in. since it's been awhile since i last used it, i had to season the pot first. MAKE THIS!
3 c. flour
1/4 t. yeast
1 1/4 t. salt
1 1/2 c. H20
in a large bowl, combine flour, yeast and salt. mix together with your hand.
add 1 c. water, mix with hand until combined.
cover with serran wrap and let sit in a warm spot (70* is ideal) for 12-24hrs.
dough is ready when you many small bubble on surface.
dump it on a floured surface. it will have a stringy texture.
lightly pat and fold dough a couple of times onto itself. cover with serran wrap and let rest another 15 min.
generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal. (i used a combo of cornmeal and flour).
put dough seam side down on towel and dust with more flour, bran or cornmeal.
fold towel around doughball and let rise for 2 hrs.
dough will be more than double it's size when ready and not readily spring back when poked with a finger.
at least 1/2 hr before dough is ready, heat oven to 450*.
put a 6-8 qt heavy covered pot (cast iron/enamel/Pyrex or ceramic) in oven as it heats.
when dough is ready, remove hot pot from oven and place dough inside...seam side up.
cover with lid and bake 30 min, then remove lid and bake another 15-30 min until loaf is brown.
when bread is tapped with fingers and sounds hollow, it is done.
cool on a rack and EAT!!!
i just learned that Eric Doran, owner of Eat Chow in costa mesa, was killed memorial day weekend in a car crash.
some people you know you like right when you meet them. eric was one of these people. my husband and i had the pleasure of meeting him a couple of times while dining at eat chow with friends. he was SUCH a nice guy that exuded passion for life and his food. yet another ugly reminder at how fragile life is. my thoughts go out to his family and his wife who is in critical condition. you will be missed eric!
