Dinner

March – Cauliflower Milanese with Romesco Sauce
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March – Cauliflower Milanese with Romesco Sauce

This vegetarian entree uses thick slices of cauliflower as a stand in for the usual chicken. You can use the same technique for some thinly sliced boneless and skinless chicken breasts. Trust me though, your family might not miss the meat.

Romesco is a spanish sauce that contains roasted sweet peppers, almonds, garlic, vinegar and olive oil. You will have leftover sauce from the recipe, smear it on toasted bread or serve it with raw vegetables. It’s easy to make in a small food processor or blender and wonderful to have on hand.

Cauliflower Milanese with Romesco Sauce

Cauliflower Milanese with Romesco Sauce

I am a big fan of cauliflower especially if it has crispy edges. You can find lots of recipes for it in many forms on my blog. Did you know you can search by category or major ingredient? Unfortunately it doesn’t show unless you are on your computer. But, you will find it on the rights side of the post. Cauliflower has its own category.

This recipe came from the cookbook The Weekday Vegetarians by Jenny Rosenstrach. She says that the recipe serves 4, only 2 in our house with leftover sauce.

Ingredients:

  • 1/2 cup of all purpose flour
  • 2 eggs, whisked
  • 1 cup of panko bread crumbs
  • 2 tablespoons of nutritional yeast
  • 3 tablespoons of extra-virgin olive oil plus more as needed
  • 1 large head of cauliflower, outer leaves removed, sliced from top to bottom through the core into 6 or 8 (3/4 inch) slices or “steaks”. Keep any florets that break off to cook separately.
  • Fresh chopped chives or parsley for serving

Romesco Sauce:

  • 1 (12-ounce) jar of roasted sweet red peppers, drained
  • 1 large garlic clove
  • 2 teaspoons of red wine vinegar
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup of blanched almonds
  • 1/3 cup extra-virgin olive oil

Method:

Make the Romesco Sauce:

  1. In a blender or small food processor combine the roasted peppers, garlic, vinegar, salt, pepper, almonds and olive oil. Blend until emulsified. The sauce should be spreadable but on the thicker side. You can make the sauce ahead, it will keep in the fridge for about a week.

Cauliflower:

  1. Set up three dredging stations in wide bowls or rimmed plates: one for the flour, one for the eggs, and one for the panko. Season the panko with salt, pepper and the nutritional yeast.
  2. Prepare a large sheet pan or baking sheet by lining it with paper towels.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Using your fingers, dredge the cauliflower steaks first in the flour, then the egg, then finally in the panko. Place the steak in the hot skillet, repeat with as many steaks that will fit in the pan without crowding or overlapping. You will probably need to do this in batches. Fry each steak until golden brown and crispy on one side, then carefully turn to brown the second. I used two wide metal spatulas to do this without breaking the steaks.
  5. Transfer the steaks onto the paper towel lined baking sheet to drain.
  6. Repeat until all the cauliflower has been breaded and fried. I dredges the leftover florets the same way and fried them as well. You may need to use additional olive oil. They never made it to the dinner table.
  7. To serve, spread 1/2 cup of the Romesco sauce on each warmed plate. Place one or two cauliflower steaks on top and garnish with the chives or parsley.
Cauliflower Milanese with Romesco Sauce

Cauliflower Milanese with Romesco Sauce

You can easily use the same recipe for thin chicken cutlets. Instead of the Romesco sauce, Chicken Milanese is often served with an arugula salad, cherry tomatoes and a lemon wedge. To make this gluten free, use gluten free flour and panko.

Or try this one for cauliflower cutlets with arugula salad.

Cauliflower Cutlets with Arugula Salad

Cauliflower Cutlets with Arugula Salad

Cauliflower is an extremely versatile vegetable.

 

March – Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta salad
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March – Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta salad

Roasted broccoli, preserved lemon, calabrian chile, and brown rice pasta

Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta

This recipe came from the cookbook vegetarian salad for dinner by Jeanne Kelley. In her recipe she uses whole wheat pasta, which would be a good alternative. I wanted to make the salad gluten free and had brown rice penne in the pantry. Serve this salad at room temperature, it’s vegan, gluten and dairy free as written. For extra protein a bit of crumbled feta ups the flavor but is not necessary.

I often roast cauliflower but forget that broccoli is also delicious roasted, especially when there are some crispy bits. Roasting sweetens the broccoli, combining it with preserved lemons and Calabrian chiles ups the the salty and tangy notes.

Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta

Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta

Ingredients: (serves 4)

  • 2 to 2-1/2 pounds of broccoli (about 2 bunches)
  • 4 tablespoons of extra-virgin olive oil
  • 8 ounces of dried penne or small macaroni, any kind (about 2 cups)
  • 3 garlic cloves, finely grated on a microplane or crushed through a garlic press
  • 3 tablespoons of chopped preserved lemon (rind only)
  • 2 tablespoons of fresh lemon juice
  • 2 to 3 tablespoons of minced Calabrian chiles
  • Optional: 6 ounces of crumbled fresh feta cheese

Method:

  1. Position your oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
  2. Cover 2 sheet pans with parchment paper.
  3. Cut the broccoli into 1/2 to 3/4 inch pieces. Place the cut broccoli in a large bowl and drizzle with 2 tablespoon of the olive oil. Toss with your hands to mix well and coat with oil. Divide the broccoli between the pans. Sprinkle lightly with salt.
  4. Roast until tender browned with some crisp edges. This took about 20 minutes, I switched the locations of the pans after 10. Cool.
  5. Boil the pasta in rapidly boiling salted water until tender but firm to the bite. Drain and transfer to a large bowl (I used the same one that contained the broccoli in step 3).
  6. Immediately add the garlic and the remaining 2 tablespoons of olive oil. Toss well to coat the pasta. Add the broccoli, preserved lemon and lemon juice.
  7. Add the Calabrian chiles gradually until you have the desired heat.
  8. Add the optional feta if using.
Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta

Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta

Serve at room temperature.

Spinach and Artichoke Tarte Soleil (the joys of puff pastry) – January
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Spinach and Artichoke Tarte Soleil (the joys of puff pastry) – January

One of the items in my freezer is a package of puff pastry. I have found it invaluable. Countless numbers of both sweet and savory easy recipes are just around the corner using a sheet, and they all look impressive. Far more impressive than difficult.

For example, take a look at these savory tarts…

 

 

Or what about sausage rolls? Perfect with a cold beer for Super Bowl Sunday. Just slice them for individual servings. They aren’t exactly traditional since there isn’t a hard boiled egg anywhere, but then there isn’t any frying involved.

For a starter at Christmas I wanted something a little more impressive. The cookbook Delicious Gatherings, author Tara Bench (from TaraTeaspoon), had just the thing I was looking for.

spinach and artichoke tarte soleil

spinach and artichoke tarte soleil

She describes it as a show stopper, I heartily agree. It isn’t that difficult to make. You could use the same design for all kinds of fillings. This one uses canned artichoke hearts, baby spinach, scallions, an egg, and feta. She includes dill, it’s not one of my favorite seasonings so I left it out and substituted parsley.

Ingredients:

  • 1/2 cup of crumbled feta (about 2 oz)
  • 2 packed cups of baby spinach (about 3-1/2 oz)
  • 1/4 cup of chopped scallions
  • half a 14-oz can of artichoke hearts in water, drained and rinsed
  • 1 large egg
  • 1 tablespoon of water
  • All purpose flour for dusting
  • 1 (17.5-oz) box of puff pastry, thawed
  • Sesame seeds

Topping:

  • 2 tablespoons flat leaf parsley
  • 2 Tablespoons chopped scallions
  • Zest of a half lemon
  • 1 tablespoon honey

Method:

  1. For the tart: Preheat the oven to 375 degrees F with the rack in the lower third. Line a baking sheet with parchment paper. Set aside.
  2. In the bowl of a food processor fitted with the blade attachment, add feta, spinach, scallions, and artichokes. Pulse until very finely chopped.
  3. In a small bowl, whisk the egg and water together to make an egg wash. Set aside.
  4. On a lightly floured surface, roll out one to the sheets into a 12-by-12 inch square. Cut a 12-inch-diameter circle out of the pastry using a plate or mixing bowl as a guide. Place the round onto the parchment paper on the baking sheet.
  5. Spread the feta cheese mixture evenly on the pastry, leaving a 1/2 inch border around the edge. Brush some of the egg wash around the edge of the first pastry sheet.
  6. Roll out the second sheet and cut into a 12-inch-diameter circle, place it on top of the first. Press gently around the edges to seal.
  7. Using the rim of a 3-inch cup or bowl, press it gently into the center of the puff pastry to make an indentation without pressing all the way through. This will guide your cutting.
  8. Use a sharp knife to cut the circle in quarters, cutting from the indentation in the center to the edge. Leave the strips attached at the center. Cut each quarter in half, the same way, creating 8 strips. Then cut each 8th into 3 strips, making 24 strips total. Carefully twist each strip twice without breaking it off.
  9. Brush the tart with the egg wash and sprinkle with sesame seeds.
  10. Bake for 30 to 35 minutes until the pastry is golden brown. Cool before serving.
  11. For topping: Combine the parsley, scallions, and lemon zest. When you are ready to serve the tart, drizzle with the honey and sprinkle with the herb mixture.
spinach and artichoke tarte soleil

spinach and artichoke tarte soleil

New Year’s Eve supper included another dish using puff pastry. This time a potato tart garnished with crumbled potato chips.

Potato Chip Tart

Crispy Potato and Sour Cream Tart

It was perfect with an arugula salad and glass of chilled champagne. Just a smidgen of caviar to celebrate the end of the year.

Potato Chip Tart

Crispy Potato and Sour Cream Tart

 

I am taking this along to Fiesta Friday, perfect food to share at a party. Fiesta Friday is hosted by Angie. It’s Fiesta Friday #520 and the co-host this week is Jhuls from The Not So Creative Cook. 

July – Cold Rice Noodle Salad with Peanut Dressing
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July – Cold Rice Noodle Salad with Peanut Dressing

I am in love with the dressing on this salad. The recipe came from Alexandra Stafford’s blog at Alexandra’s Kitchen. If you are not familiar with her blog, I recommend it. The salad has been modified from her Cold Peanut Noodle Salad with Cucumbers recipe. I used brown rice noodles to make this gluten-free and slightly reminiscent of Pad Thai. I also added a lot more vegetables.

If you use a natural brand of peanut butter, make sure you stir it before measuring. The dressing will taste wonderful whatever you use. I had Skippy Crunchy in the pantry since we use it as a treat for the dogs. Since I blended it, the crunchy bits didn’t matter. But, I think it would have still been amazing even with a few chunks.

Shanna

Is that my peanut butter you are using?

The cucumbers are spiralized. I have an old one that I purchased when the fad first hit Instagram a few years ago. There are now handheld ones on the market. If you don’t have one, a quick search on Amazon with give you lots of options.

I used Trader Joe’s roasted chili peanuts. Any type of roasted ones will do just fine.

If you are using regular cucumbers, peel them first unless the skins are very tender. European, Asian, or Persian cucumbers won’t need peeling.

Cold Rice Noodle Salad with Peanut Dressing

Cold Rice Noodle Salad with Peanut Dressing

Peanut Dressing

Ingredients:

  • 1/2 cup of peanut butter (or another nut butter)
  • 1/3 cup of fresh lime juice (from about 4 limes)
  • 1/4 cup of soy sauce or tamari
  • 2 tablespoons of sesame oil
  • 2 tablespoons of maple syrup
  • 1/4 cup of water plus more if needed
  • 2 garlic cloves
  • 2 teaspoons grated or finely minced fresh ginger
  • 2 – 3 teaspoons of chili-garlic sauce, such as Sambal Oelek
  • Kosher salt

Method:

  1. In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, sesame oil, maple syrup, water, ginger, garlic, and chili-garlic sauce. Taste and adjust with more lime juice or salt if needed. Another option is to use your blender. I threw everything in and blended until smooth. The dressing may thicken as it sits, you can add a tablespoon of water until it gets to the right consistency.

The salad ingredients can be varied to what you have on hand. Alexandra’s recipe only called for cucumbers and scallions. I wanted more vegetables in my version. I have added thinly sliced romaine lettuce, julienned carrots, thinly sliced cabbage, or that cole slaw mix that comes in packages at the store. They were all delicious.

Cold Rice Noodle Salad with Peanut Dressing

Cold Rice Noodle Salad with Peanut Dressing

Salad

Ingredients:

  • 1 package of dried brown or regular rice noodles
  • 2 large cucumbers (more if small), spiralized
  • 1/2 red onion, cut in half and thinly sliced
  • 2 sweet peppers, sliced thinly
  • handful of snap or sugar peas, blanched for 30 seconds and sliced thinly
  • 4 scallions, thinly sliced
  • 1/2 cup of roasted peanuts
  • 1/2 cup of cilantro leaves, chopped
  • 1/4 cup of fresh mint leaves, chopped
Prepped Vegetables

Prepped Vegetables

Prepped Vegetables

Prepped Vegetables

Method:

  1. Break up the noodles a little before cooking, then cook them according to the package directions. Drain and run cold water over them to cool them.
  2. Place the noodles in a large bowl. Pat them dry if they are still wet. Toss them with about 1/4 cup of the dressing. They should be nicely sauced. Add the rest of the vegetables, cilantro, mint, and peanuts. Toss and taste. Add more dressing if needed. My cucumbers with somewhat watery so I drained them on paper towels after spiralizing them, before they were combined with the noodles.
  3. You can serve this immediately but it keeps well in the fridge if you make it ahead. It’s still good the next day for lunch, maybe with a bit of cold chicken or shrimp added
  4. The dressing will keep for up to 2 weeks.
Cold Rice Noodle Salad with Peanut Dressing

Cold Rice Noodle Salad with Peanut Dressing

Do you think the folks over at Fiesta Friday will like this one? I am joining the party with my contribution, it’s Fiesta Friday #498 hosted by Angie and co-hosted by  Jhuls @ The Not So Creative Cook.

February – Rotisserie-Style Roast Chicken
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February – Rotisserie-Style Roast Chicken

Roast chicken is one of my signature dishes. I routinely roast a chicken once a week and I am always looking for new flavors or new ways to roast it. This recipe came from the book Rick Stein’s Secret France, 120 delicious new recipes for real French home cooking. The interesting thing about the recipe is that the chicken is cooked at a low temperature for a long time, 300 degrees F (150 degrees C).

It’s a rainy cold day out outside and I can already smell the aroma of the house during that 2-2 1/2 hour cook time. I need that homey scent on such a dreary weekend day.

The chicken gets a classic preparation with lemon and garlic inside the cavity. Rub it with the flavored butter before popping it into the oven on the middle shelf. It’s the roasting at a low temperature that is new to me. I had a package of multi-colored carrots from Trader Joe’s to put into the bottom of the roasting pan and cook in the juices.

Ingredients:

  • I air-chilled, organic and free-range chicken (if possible) – it does make a difference (lucky you if you can get an heirloom one) See Note #1.
  • 1 lemon, halved
  • 1 whole head of garlic, cut in half horizontally (it doesn’t need to be peeled)
  • chunked potatoes or carrots or another root vegetable to put in the bottom of the roasting pan

Spiced rub for the chicken:

  • 3 tablespoons of softened butter
  • 2 teaspoons of smoked paprika
  • pinch of red pepper
  • 1 teaspoon of salt
  • 1 teaspoon of herbs de Provence or another favorite herb (thyme is always good)
  • 2 tablespoons of olive oil

Method:

  1. Preheat the oven to 300 degrees F or 150 degrees C
  2. Dry the chicken with paper towels and put the two lemon halves and half of the whole head of garlic inside.
  3. Mix the spices and herbs with the butter. Rub the seasoned butter all over the bird.
  4. Place the vegetables and the other garlic half (cut side down) in the bottom of the roasting pan. Place the chicken, breast down, on top. Drizzle with olive oil. See Note #2. Place the roasting pan on the middle shelf of the oven.
  5. After 1 hour turn the chicken breast side up and baste it with the pan juices.
  6. After another hour has passed, baste it again.
  7. Roast a total of 2-1/2 hours for a chicken of about 3-1/2 pounds in weight. See Note #1. My chicken was just over 4 1/2 pounds, it was done in 2-1/2 hours.
  8. If you would like additional browning (which I did), remove it from the oven (take out the vegetables) and raise the temperature to 450 degrees F. Put the chicken back in for 10 minutes to bronze the skin.

Roast Carrots

Note #1: If your chicken is over 3.5 pounds in weight you may need to roast it longer. If smaller it might be done sooner. Test by seeing if you can move a leg freely or check with an instant-read thermometer. The internal temperature should be 165 degrees F at the thickest part of the thigh.

Note #2: I don’t tie the chicken or truss it. The thighs take the longest time to cook, if the legs are tied together, close to the body, it increases the chance that the breast will overcook before the thighs are done.

Roast Chicken

The smells filling the house were amazing. I wish I could have bottled it up and included it in this post.