Sally BR...you are brilliant!

K

karennoca

Well-known member
I love mashed cauliflower but never could get the texture right. I added a russet potato, mashed with the big mixer, with the hand held mixer, and used the manual potato masher, nothing worked, until...your recent post for the food processor method. OMG, cooking in the chicken stock, adding fresh thyme, and they came out perfect. My only regret is that I did not use two heads of cauliflower. We will not have enough for tomorrow night. My only tweak was to roast organic Christopher Ranch garlic to golden and added it during the processing with the thyme.

Now for your Asian short ribs recipe! I dearly love braised meats, and especially short ribs. I get them from my butcher and he knows that they must be the same thickness, no narrow ends. I have tried many recipes, some OK, some better than OK but never hit on one that blew my socks off. I looked at the original recipe and saw that Fine Cooking used leeks, so I did too. This has only been in the crock pot for 30 minutes and I tasted the sauce. It is awesome! I love the addition of the Star Anise, and lots of ginger. I know they will go well with the great cauliflower mash. Thank you for the great posts and a better way to do my cauliflower mash. I don't know why I never thought of using it.

 
Cyn, as my kids would say.... "I know Right!" Such a tease re: the rec with no link! Sounds good

and I have cauliflower in the house!!

 
it's more or less the way I make it too.... (more)

in the food processor, I usually change a little bit each time, but it's true that coupling steaming with food processing gives excellent texture once you add a few other goodies

if you'd like a slight departure on the basic cauli mash, this is a good one

https://bewitchingkitchen.com/2014/11/03/a-new-take-on-cauliflower-puree/

I have cauliflower puree almost weekly... love it!

https://bewitchingkitchen.com/2014/11/03/a-new-take-on-cauliflower-puree/

 
that is one of my favorites (more)

tomorrow our dinner will be short ribs but on a different tone: braised with kale and chickpeas

recipe from a great cookbook called London... I am in love with the book, it's going to be my first recipe from it, and I already got permission to blog about it later

 
I made this recipe a month ago. Recipe is also in 150 Best American Recipes. Sooo good! The

recipe in the cookbook calls for scallions on top, but noted that the recipe was in Fine Cooking and used the leek topping which they recommended, so I did. This is three of us who've made the recipe, perhaps it should go in tried and true?

 
The short ribs are excellent Sally, and my house smelled so wonderful

my hubby loved the combo with the cauliflower mash. I am thrilled to have learned how to get the correct texture. They are heaven! A funny note I served it with Andy's Pink Fluff served on butter lettuce and my hubby thought it was the best combination ever with the short ribs. I had my doubts about it at first but it did go nicely with it.
The pretty pink added that nice pop of color.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=218439

 
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