Super Califragalistic Cauliflower!

Rick and I went to Birba, an excellent restaurant in Palm Springs. It’s a popular place with all outside tables and beautiful lighting, especially enjoyable on a warm night. We loved all the food, but were especially blown away by the cauliflower. It was served whole; twice cooked; boiled first and then baked with cheese. It’s actually quite simple to make and is a wow dish to serve your friends and family as a side dish; (true confession–we usually make one and eat it all ourselves).

I’ve tried to reproduce the dish we had at Birba, but have made my own variation, with more of an Indian spice flavor. You can use other spice combinations that you like, such as Italian seasoning, dill or basil. The main thing is the first steam or boil the vegetable whole, then add seasoning in an olive oil base, grate cheese on top and bake. Looks very elegant and tastes delicious!

Whole Cauliflower with topping of smoked paprika

Cauliflower with smoky paprika

Whole Cauliflower topped with grated cheese

Cauliflower topped with grated cheese

Baked whole cauliflower, topped with melted cheese

Baked cauliflower, ready to be served

 

Twice Cooked Cauliflower (serves 2-3, depending on size of cauliflower) 

INGREDIENTS

  • 1 Cauliflower (or make two to serve four or more)
  • 1 tsp. Turmeric
  • 1 tsp. Coriander
  • 1/2 tsp. Cumin
  • 1-2 cloves garlic, minced
  • 1-2 tsp. capers
  • Smoked Paprika
  • 1/3 cup grated aged goat or cow gouda, or Parmesan
  • 1/4 cup Olive oil
  • Lemon Pepper
  • Salt-free seasoning, pepper; or 1tsp. salt–your choice
  • TO DO: (Preheat oven to 400 degrees before baking) 

1. Wash and core cauliflower, but leave whole.

2. Boil cauliflower with approx. 3 inches of water, in a 4-6 quart oven proof pot, such as Calphalon, or Corning ware, until still firm, 10-12 minutes (test with knife)

3. Whisk all spice ingredients and capers in olive oil, except for Smoked Paprika.

4. Pour olive oil mixture over cauliflower, getting into crevices. (You can do this in advance–marinate the cauliflower by pouring the mixing over it and letting it sit for an hour or so before baking.)

5. Sprinkle paprika, and grate cheese on top.

6. Bake for 20-30 minutes, until brown and cheese is melted.

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: Persimmon and Endive salad; (can be made with pears, orange/tangerine pieces or even strawberries, depending on the season).

Enjoy!

www.type2delicious.com

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Sautéed Squash with Secret Sauce

A variety of squashes and onion

A variety of squashes and onion ready for sautéing

It’s starting to be fall in Santa Cruz – there’s a chill in the air, although we’re still enjoying the last of Indian summer. (Actually, September/October is our real summer- June, July and August are usually foggy and cool here by the ocean); except this summer which was unusually warm— say global warming anyone?

A mix of squash, onion and ketchup sautéed in pan

Delicious sautéed squash and onion dish

Sautéed squashes and onion with ketchup

German Secret Sauce

Which brings me to this recipe for your remaining summer zucchini/squash harvest – plus what’s still available at farmer’ markets. You can use any type of soft skinned winter squashes just as well. This family favorite is a great side dish for roast chicken, broiled fish or almost anything you serve.

I first enjoyed this recipe when I was visiting my mom’s cousin Erica in LA in the eighties. My mom and her cousins Hans and Erica were born in Germany- escaped here during the war. Erica was an excellent cook. This dish surprised me as I had no idea that the “sauce” was nothing but ketchup, and that ketchup is a mainstay of  German cooking!

This is a very easy to make dish with a rich, satisfying taste. It always comes out delicious. You can use any combination of squash and onions you like.  I make it for company and let them guess what is in the sauce- so far no one has figured it out!  But now you know!

German Squash with Secret Sauce

INGREDIENTS

  • 5-7 squashes- your choice (I like to vary the colors- using yellows and greens)
  • 1 large onion plus 1-2 cippolini onions if you like
  • 1-2 Tbsp. Olive oil
  • Salt-free seasoning, pepper; or use salt if you can
  • Fresh chopped herbs- thyme or marjoram are my favorites for this

TO DO: (serves 3-4 or 2 with leftovers)

1. Chop onions into 1/2 “ pieces

2. Chop squashes in approximately 1/2 pieces also- they can be sliced but the way Erica made it they were chopped

3. Heat oil on med high heat in large sauté pan; add onions and sauté until just brown- 5-6 minutes

4. Add squashes to pan, and spices; sauté 3-4 more minutes uncovered- cover for about 5 more minutes til tender

5. Add 1/2 cup ketchup—sauté another 2-3 minutes; taste and add more if you like

That’s it! I’m sure you’ll be surprised at how rich tasting this is! Thanks Erica!

Serve as a side dish; and, as we usually have, a crisp green salad with a tart, lemony vinaigrette–see previous Salad posts for the vinaigrette recipe: https://wordpress.com/post/type2delicious.com/1075

Enjoy!

www.type2delicious.com

The Trick to Making Crispy-Edged Fried Eggs

Crispy fried egg with whole grain bread

Foolproof crispy fried eggs

The Trick to Making Crispy-Edged Fried Eggs

Something that seems easy, but isn’t. I love fried eggs on toast (with ketchup (<* , but they don’t always come out the way I like them. Here’s a simple tip from a site I like; Pure Wow:

At brunch, nothing tastes quite as delicious as a runny fried egg with crispy edges (delicately placed atop a crusty piece of bread, of course). But replicating that effect at home is hard. Here, a trick that will help you get golden brown edges—and a soft, yolky inside—every time.

What you do: First things first—let the frying pan get scalding hot. (Usually, this requires letting it sit on the stove for a minute or two.) Next, coat the pan with a thin layer of olive oil. (Two tablespoons should be plenty, depending on the size of the pan.) Crack an egg and let the whites sizzle for two minutes.

Here’s the tough part: No matter what, resist the temptation to touch the eggs as they cook. Just let them sizzle in the olive oil and watch the timer. You’ll know they’re cooked when the white part looks opaque.

OK, kill the heat. Using a spatula, carefully slide the egg off the pan. The result? Crispy perfection.