RECIPE: Recipe: Roasted Cauliflower, Raisins and Anchovy Vinaigrette

RECIPE:
G

gayr

Well-known member
Mark Bittman Recipe

New York Times - November 16, 2005

Roasted Cauliflower, Raisins and Anchovy Vinaigrette

Time: 45 minutes

1 large cauliflower, cored, trimmed and separated into florets

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

2 tablespoons sherry or balsamic vinegar, or to taste

4 minced anchovy fillets, with a little of their oil, or to taste

1/2 cup raisins, preferably golden

1/2 cup chopped fresh parsley leaves

Preheat oven to 400 Degrees F. Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.

Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)

At last minute, put cauliflower in salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.

Yield: 8 servings

In the N Y Times article this is a suggested Side Dish for Thanksgiving.

 
Rec: Fettuccine With Cauliflower, Pine Nuts, and Prosciutto...reminded me of this main dish pasta

Really good, I make half for two. This has some salty ingredients, so be careful with salt. The feta I buy is pretty salty, so I rinse it. I have used half-and-half with good results and tend to be generous with the cauliflower.

Recipe was clipped from an old Bon Appetit

Fettuccine With Cauliflower, Pine Nuts, and Prosciutto

(6 servings)


1 pound fettuccine

1/4 cup (one half stick) butter
2 tablespoons olive oil
4 cups small cauliflower florets (about 14 ounces)
5 large shallots, chopped
2 large cloves garlic, minced
1 10 ounce bag ready-to-use fresh spinach leaves
6 ounces thin proscuitto slices, cut into thin strips
1/3 cup pine nuts, toasted
1/3 cup golden raisins

1 1/4 cups whipping cream
1 1/4 cups crumbled feta cheese (about 6 ounces)
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
2 tablespoons fresh lemon juice
1/2 teaspoon dried crushed red pepper

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.

Meanwhile, melt butter with oil in large pot over medium-high heat. Add cauliflower; sauté until brown in spots, about 8 minutes. Add shallots and garlic; sauté until cauliflower is tender, about 6 minutes. Add spinach; toss just until wilted, about 2 minutes. Add prosciutto, pine nuts and raisins; toss to blend. Add cooked pasta, cream, feta cheese, Parmesan cheese, lemon juice, and crushed red pepper to cauliflower mixture; toss. Season to taste with salt and pepper. transfer to bowl and serve.

 
Here's it> REC: Brussels Sprouts with Raisins

Brussels Sprouts with Raisins
Cavoletti di Bruxelles all’Uvetta
Serves 8
From: Classic Sicilian Cooking by Mimmetta LoMonte

2 ½ lb. Brussels sprouts - stem, bottom and outer leaves removed
2/3 - 3/4 c. olive oil
1 large onion - small dice
½ c. raisins
½ c. walnuts (I use pine nuts) - broken into small pieces
½ t. salt
1/4 t. black pepper - finely ground

Boil sprouts until al dente, 5-15 min. depending on size. They should be firm, not soft.

In a very large skillet, heat oil until smoke is barely visible. Add onion and stir about one minute. Add sprouts, raisins and walnuts and cook on high heat 5-8 min.

Turn off heat and add salt and pepper. Serve hot.

(I normally add a little anchovy and often use currants instead of raisins)
If I don't add anchovy, I always add a little balsamic vinegar.

Sometimes I wonder if I follow recipes at all. They are like red lights in Italy....just a suggestion.

 
That's the sign of a really good cook, me..I follow the recipes, but wish I had the knowledge to do

as you do. I'm actually getting better at that, perhaps this site has inspired me.

 
Thank you Marg, this looks good. I have a recipe for Brussels Sprouts with cream if you are

interested I'll post it for you. Let me know.

Gay

 
Marg, Here is the recipe - Creamy Brussels Sprouts

Creamy Brussels Sprouts

"For a green bean side dish, substitute 2 pounds of green beans for the Brussels sprouts, and reduce the baking time to 15 to 18 minutes."

Prep: 15 minutes
Bake: 20 minutes
Cook: 12 minutes
Oven: 350 Degrees F.

Nonstick cooking spray

1 medium onion, quartered and thinly sliced

3 cloves garlic, minced

3 tablespoons butter

2 lbs. Brussels sprouts, trimmed and halved, or green beans, trimmed

1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

3/4 cup reduced-sodium chicken broth

3/4 cup whipping cream

1/4 teaspoon ground nutmeg

1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper


Preheat oven to 350 Degrees F. Lightly coat a 1-1/2 quart oval gratin baking dish or baking dish with nonstick cooking spray.

In a 12-inch skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in Brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown. Add broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to prepared baking dish. Stir in half of the cheese, all of the salt and pepper. Sprinkle with remaining cheese.

Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender.

Makes 8 to 10 servings.

Recipes: David Bonam
Better Homes & Gardens - November 2006

 
You do have the knowledge. You cook often and with interest; you just have to DO IT. There's

nothing to it. This is a bit unlike friends saying, "OH you're such a good cook," In their case, they just don't bother to spend time on recipes or buy unusual foods and take little interest in being creative. You do. So way you go, just start winging it. You remember what works well with what because you've done it so many times so you just start transferring methods and ingredients to new foods.

 
Thanks for the vote of confidence, you do inspire me. When I start thinking about it, I do make

changes, but I still get out a recipe for almost everything I cook!

 
Glorified Brussels Sprouts

Glorified Brussels Sprouts

11 oz. mandarin oranges in light syrup, undrained
2 lb. fresh Brussels sprouts
1 1/2 c. water
1/4 tsp. salt
1/4 tsp. ground pepper
2 T. lemon juice
2 tsp. cornstarch
1/2 tsp. dried basil
8 oz. can sliced water chestnuts, drained

Drain oranges, reserving liquid; set both aside.

Wash Brussels sprouts, and remove discolored leaves. Cut off stem ends, and
slash bottom of each sprout with a shallow X. Combine Brussels sprouts,
water, salt, and pepper in a saucepan; bring to a boil. Cover, reduce heat,
and simmer 10 minutes or until tender; drain well.

Combine reserved liquid from oranges, lemon juice, cornstarch, and basil in
a small saucepan, stirring until cornstarch dissolves. Bring mixture to a
boil; boil 1 minute, stirring constantly. Pour orange sauce over Brussels
sprouts. Add reserved oranges and water chestnuts; toss.

Makes 8 servings.

CYH
Cyndi

 
REC: Brussels Sprouts Dijon

Brussels Sprouts Dijon

Recipe By :Southern Living
Serving Size : 12 Preparation Time :0:00

2/3 cup mayonnaise
2/3 cup dairy sour cream
1/4 cup Dijon mustard
1/2 teaspoon garlic salt
1 tablespoon Worcestershire sauce
Dash hot sauce
4 (10-ounce) packages frozen brussels sprouts
3 tablespoons butter or margarine -- melted
1/4 cup finely chopped pecans -- toasted

Combine first 6 ingredients in a small saucepan; cook over low heat until heated, stirring often. Keep warm.

Cook brussels sprouts according to package directions 5 minutes, and drain well.

Combine brussels sprouts, butter, and pecans, tossing to coat; serve with sauce.

Note: To save 84 calories and 9.6 fat grams, substitute reduced-fat
mayonnaise and sour cream for the regular versions, and substitute
reduced-calorie margarine for regular margarine. Analysis below is for
lightened version.

Per serving: Calories 124 (58% from fat) Fat 8.5g (1.9g saturated)Cholesterol 10mg Sodium 352mg Carbohydrate 9.6g Fiber 3.6g Protein 4.3g

Source:Southern Living 1996 Annual Recipes

CYH
Cyn

 
REC: Saucy Brussels Sprouts TNT 4****

Saucy Brussels Sprouts TNT 4****

This is an old family favorite (can't remember where I got it because I've been making this for over 40 yr.) - with everyone except my DH who doesn't like "baby cabbages"... LOL . But most folks love this...


Saucy Brussels Sprouts

2 pints fresh Brussels Sprouts
1/2 c. chopped onion
2 T. butter
1 T. flour
1 T. brown sugar
1 tsp. salt
1/2 tsp. dry mustard
1/2 c. milk
1 c. dairy sour cream
1 T. chopped fresh parsley

Wash and trim sprouts, cutting larger ones in half. Cook covered in a small amount of boiling salted water for 10-15 minutes or until tender. Drain well.

In another pan, cook onion in butter until tender, but not browned. Stir in dry
ingredients till blended. Stir in milk. Cook and stir until thickened; remove from heat and stir in sour cream. Add sprouts, stirring gently to combine. Reheat, but do not boil. Makes 6-plus servings.

CYH
Cyn

 
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