Tuesday 23 February 2016

WHOLE-Y CAULIFLOWER!!



In keeping with my husband’s (and apparently the rest of the country’s) current obsession with cauliflower, I bring you quite possibly the most delectable way to ingest this cruciferous cutie. Even when the price of cauliflower recently peaked at $8 per head, true and loyal fans were not deterred.  If you fall into this category, the next time cauliflower beckons, give it the “whole” treatment.


WHOLE ROAST CAULIFLOWER WITH ROMESCO
(OR SWISS CHEESE SAUCE IF YOU DESIRE)

This cooking method does wonders for the glamour of cauliflower. Once merely pretty, the platinum veggie is transformed into a raving brunette beauty. So embrace the blackened top. It’s like giving your dinner a day at the salon!


2½ cups white wine
¼ cup olive oil
¼ butter
2 or 3 stems fresh thyme leaves
2 lemons, halved
2 heaping tablespoons sea salt
2 teaspoons dried pepper flakes
8 cups water
1 large cauliflower, trimmed of leaves

Preheat oven to 450 degrees.

In a large pot bring everything, up to the cauliflower, to a boil.

Immerse the cauliflower and reduce heat to a simmer. Turn cauliflower around a couple of times to be sure it’s completely coated in the liquid.  I also like to ladle the liquid over the cauliflower occasionally.

Simmer for 15-20 minutes, until just barely tender.

Once the cauliflower is tender, gently lift it from the pot. (Two large slotted spoons work best for this. I’ve tried tongs, but they squished the top of cauliflower too much.) Place cauliflower on a baking sheet, and give it a little pat with some paper towel.

Roast for about 30-40 minutes. What you’re looking for here is a deeply browned product with blackened flecks on the top. It may look burnt, but this is where the flavour lives.

Serve Whole on a beautiful platter with Romesco in a pretty side dish. Or if you choose the cheese sauce option, drizzle the cheese sauce over the cauliflower, serving extra on the side.


ROMESCO SAUCE:

3 large red peppers, halved and seeded
Olive oil
Salt & pepper
½ cup of whole almonds, roasted
¾ teaspoon salt
½ teaspoon pepper
2 tablespoons sherry vinegar
2 small garlic cloves, minced
¼ cup olive oil

Turn oven to broil. Place peppers on a foil lined baking tray. Toss with a little olive oil, salt and pepper. Broil on top rack of oven until slightly blackened and blistered, about 8 minutes. Flip peppers halfway through.

Now all you do is place the peppers with the remaining ingredients in the food processor. Pulse away merrily until quite smooth, but with a bit of texture. At this point I like to have a little sample. Often requires a more vinegar or seasoning. You can also add a bit more olive oil to loosen the sauce.

OR! The cauliflower is fab with cheese sauce, in this case, Swiss cheese sauce.




SWISS CHEESE SAUCE FOR CAULIFLOWER:

5 cups milk, heated
½ cup butter
½ cup flour
1 tablespoon Dijon mustard
4 cups grated Swiss cheese
½ container Imperial cheese
½ teaspoon Worcestershire sauce
Pinch nutmeg
2 teaspoons sea salt
Freshly ground pepper

 In large heavy saucepan, melt butter until foamy. Stir in flour and whisk until blended. Cook for a couple of minutes to get rid of the floury taste. Stir in the mustard.
 Gradually add the heated milk, stirring all the while. Bring to a simmer and let cook, still stirring continuously, until thickened.


Remove from heat and add the cheeses, stirring until melted. Add Worcestershire, nutmeg, salt and pepper.

Friday 19 February 2016

LOVE IS IN THE OVEN


Once again, the month of Love has come and gone. (It has just occurred to me that “lovin” rhymes with “oven”!) So, in the spirit of matters of the heart, and since I happen to LOVE Chicken Parm, what better recipe to kick off our recipe page here at Sherwood Honda?

If you enjoy cooking a little something special for your honey, this dish will evoke the depth of your beloved’s devotion. But be forewarned, after the food is consumed, and professions of adoration exclaimed, you may be struggle to determine which comes first in your heart. Your sweetie or your dinner?








                                                







CHICKEN PARMESAN


4 boneless skinless chicken breasts, pounded to ¼ inch thickness
Salt and pepper
Sprinkling of flour
1 egg, beaten
Panko breadcrumbs
4 -5 cups marinara sauce (Making your own Marinara is best and so fast! Simply sauté 4 minced garlic cloves in a little olive oil, until slightly golden. Watch that they don’t burn. Toss in a pinch of red pepper flakes, 1 teaspoon of dried oregano and 2-28ounce cans of good quality tomatoes. Season with some salt and pepper.  Bring to a boil and then reduce heat to a simmer. Crush the tomatoes a bit with the back of a spoon.
Simmer for about 30 minutes, until sauce has thickened slightly.)
Grated Parmigiano-Reggiano, about 1 cup
Thinly sliced mozzarella, about ½ lb

Preheat oven to 400 degrees.

Season the chicken breast liberally with salt and pepper. Sprinkle flour on chicken breasts. Use a pastry brush to coat with a thin layer of egg. Then sprinkle with panko crumbs, pressing them into the chicken with your hands or the back of a spoon. Flip chicken breasts and repeat. I use this method, rather than the usual triple dip for the following reasons: 1. Fewer dishes to clean.  2. The coating doesn’t get as thick and heavy 3. Easier and less messy.

In a large sauté pan heat about ¼ cup of olive oil to medium-high. Once hot, brown the chicken breasts until they become a nice golden colour. Transfer to a plate and reserve.

Spoon a thin layer of marinara over the bottom of a 9x13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place two of the chicken breasts over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.

Place in the oven and bake for about 40 minutes, or until browned and bubbly. Let sit for about 5 minutes.


This is unbelievable served with a side of spaghettini tossed with a little sautéed garlic, grated Parmesan, butter and lemon juice. Roasted cauliflower on the side and you are set!

Thursday 18 February 2016

THE DAYS OF WINE AND PROSES



I’ve figured out the most delicious of ways you could possibly nourish yourself. It is this...

First, get a book club going. But not just any book club! It must be replete with intelligent, talented and interesting women (or men, though our group has a strict “girls only” policy).

Next, invite said group to your home for the meeting, with the thinly veiled ulterior motive of having everyone contribute appetizers. I’m telling you, book lovers can cook! There must be some sort of genetic link between literary and culinary gifts.

Finally, there is nothing left to do other than indulge in life’s greatest of pleasures. Life-affirming, spirit-enhancing food; the finest wines; stimulating discussion; with a splash of book reviews.

Here is my contribution to the evening’s epicurean offerings.




SAUTEED CHARD ON CROSTINI


1 baguette (whole-wheat works nicely with the robust flavour of chard)
Olive oil
Garlic clove, cut in half

½ cup white wine
1 lemon, halved
2 tablespoons salt
2 tablespoons butter
Pinch of red pepper flakes
About 8 cups water
3 bunches of rainbow or red chard (something pretty!)

¼ cup olive oil
4 shallots, thinly sliced
2 garlic cloves, minced
1 large lemon
Drizzle of olive oil
Grated Parmesan
Large flake salt for garnish

For the crostini:

Preheat oven to 400.

Cut the baguette into ½’ slices. Toast in the oven for approximately 8 minutes, or until slightly browned. Drizzle with olive oil. Rub with cut side of the garlic. Set on oven proof serving plate.

For the chard:

Stating the obvious here, but make sure the chard is washed really, really well. Dirt loves to cling stubbornly to the stem!

In a large pot place the wine, pepper, salt, butter, pepper flakes and water. Bring to a boil. Add chard and cook for about 3-4 minutes. Drain and give the leaves a little shake (it’s fine if they’re still very moist from the boiling. No need to squeeze out all that flavour!) Now cut off the thick, tough stems and discard. Then chop the remaining chard.

Heat olive oil in a large sauté pan. Over medium-high heat, sauté the shallots until golden. Add the garlic for about 30 seconds. Now add the chopped chard with a tiny bit of salt and pepper. Cook until heated through, about 5 minutes, stirring occasionally.

Now it’s time to top the crostini with chard. Then zest the lemon evenly over all, squeeze the lemon, drizzle with olive oil, grate Parmesan atop and sprinkle with salt.

Pop the whole thing in the oven for 3-5 minutes, until cheese just begins to melt.



That’s it! Delectable, easy and healthy! The triple crown of food.