June – Grilled Cauliflower with Sicilian Puttanesca Relish

June – Grilled Cauliflower with Sicilian Puttanesca Relish

Grilled Cauliflower with Sicilian Puttanesca

Grilled Cauliflower with Sicilian Puttanesca Relish

Did you know you can grill cauliflower? Well I didn’t until I recently saw a recipe for grilled and charred cauliflower. I should have thought of it really. Well, if broccoli can be grilled, cauliflower is not far behind. In the summer we grill a lot of vegetables on the BBQ (in the winter we roast), those two are our preferred ways to cook most vegetables. They develop a much deeper and often sweeter flavor as a result of the slight charring and caramelization.

This dish has a puttanesca relish with the Sicilian twist of dried fruit. Sweet and sour combinations are a classic for Sicily. The recipe is adapted from one in the New York Times for Grilled Broccoli with Apricot Puttanesca. Adapted because I only had cauliflower on hand the first time and no dried apricots. And what is puttanesca without anchovies!!! Heretical. But leave them out if you don’t like them or want to make a vegetarian option.

You need to cut the cauliflower and/or broccoli into largish chunks so it doesn’t fall though the grill. Spread the relish over it while it is still warm. We served this with a simple grilled chicken, it would be equally delicious with fish.

Note: The second time I made this I combined the cooked drained raisins, capers, olives, chiles, oregano and anchovies in the bowl of a small food processor. Processed until roughly chopped. Proceed with step 4 below.

Ingredients:

  • 1/2 cup of yellow raisins
  • 3/4 – 1 cup of unflavored rice vinegar
  • 2 tablespoons of capers, roughly chopped
  • 2 tablespoons of pitted Kalamata olives, roughly chopped
  • 1 tablespoon of marinated Calabrian chiles in oil, minced (or pickled hot cherry peppers or a good pinch of red pepper flakes)
  • 1 teaspoon of dried oregano
  • 1 teaspoon – 1 tablespoon of minced anchovies (depending on your taste, and leave out if you are vegetarian)
  • 1/2 cup of olive oil, more as needed
  • 1/4 cup of pine nuts, briefly toasted in a dry skillet (optional)
  • Juice of 1/2 large lemon
  • 2 heads of cauliflower, cut into large pieces or an equivalent amount of broccoli or a combination
  • Kosher salt as needed
  • 1 small onion or shallot, thinly sliced (optional)
Sicilian Puttanesca Relish

Sicilian Puttanesca Relish

See the note above for an optional preparation method.

Grilled Cauliflower and Broccoli with Sicilian Puttanesca Relish

Grilled Cauliflower and Broccoli with Sicilian Puttanesca Relish

Method:

  1. Put the dried raisins in a small saucepan, add enough vinegar to cover. Slowly bring the mixture to a simmer. Immediately remove from the heat and strain the raisins, reserving the cooking liquid.
  2. Mix the raisins with the capers, olives, chilies, anchovies, and oregano. Set aside.
  3. If using, briefly toast the pine nuts in a dry skillet, pour them out onto a small plate to cool. Watch them carefully as they burn quickly.
  4. In a separate bowl, whisk 1/8 cup of the reserved raisin cooking liquid and lemon juice with 1/2 cup of olive oil to make a dressing.
  5. Heat your grill to high (or oven to 425 degrees F). Toss the cauliflower (and/or broccoli) with olive oil to coat and lightly season with salt.
  6. Place the cauliflower (and/or broccoli) directly on the grill and cook until the outsides begin to char. Flip and cook a few more minutes or until tender. Alternately roast on a parchment paper lined baking sheet in the oven for 30-40 minutes until browned and cooked through.
  7. Remove from the grill and toss with the puttanesca and dressing until evenly coated. Transfer to a serving dish and garnish with the optional onion slices and pine nuts. Or, reserve and serve at room temperature later.
Grilled Cauliflower with Sicilian Puttanesca Relish

Grilled Cauliflower and Broccoli with Sicilian Puttanesca Relish

I think this recipe would be perfect for serving at your BBQ on the 4th of July. It can be made ahead and is delicious at room temperature.

I know this holiday will be quite strange for many of us. Here in Fort Bragg CA (there is much discussion about changing our name since General Bragg was a slave owning Confederate with a bad reputation) there will be no fireworks, no parade, no outdoor salmon feed, no craft show, and no beer or wine tasting tours of the town. It is indeed a very unsettling time to be an American.

We will celebrate with a BBQ for two out on the deck, toasting the holiday with an Aperol Spritz.

And I think the folks at Fiesta Friday will want to add this side dish to their party. It’s Fiesta Friday #335 hosted by Angie and cohosted this week by Petra @ Food Eat Love

Click on the Fiesta Friday link above to see all the treats and crafts other bloggers are bringing to the virtual party.

Stay safe, be well. Let me know how you will be celebrating this holiday.

 

May – Spiced Toasty Potatoes

May – Spiced Toasty Potatoes

Spicy toasty potatoes, full of flavor. Easy as well.

Spicy Toasty Potatoes

Spicy Toasty Potatoes

Ingredients:

  • 1 tablespoons coriander seeds
  • 1 tablespoons mustard seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds fingerling, red, or small Yukon gold potatoes scrubbed and halved or quartered lengthwise (you want small wedges).
  • Zest and juice of 1 lemon

 

Toasted Seeds

Toasted Seeds

Method:

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Place a small pan over medium heat for a minute or two, until hot. Add the coriander, mustard and cumin seeds and swirl the pan over the heat for 30 to 60 seconds, until fragrant. Remove to a small plate to cool before grinding into a powder in a spice grinder or mortar and pestle. You can also use already ground spices. Toast them for a much shorter time to bring out the best flavor.
  3. You will need 2 tablespoons of the spice mix, keep the remaining mixture in a small jar for the future.
  4. Put 2 tablespoons of the toasted spice mixture, olive oil, salt, and a few grinds of pepper in a large bowl and stir to combine. Add the potatoes and toss to evenly coat.
  5. Transfer the potatoes to the prepared baking sheet, spreading in a single layer. Bake, turning occasionally, for about 30-40 minutes, or until the potatoes begin to turn golden brown.
  6. Sprinkle the lemon zest over the potatoes and add a squeeze of juice.
  7. Transfer to a serving bowl and serve immediately.
Mustardy Chicken

Mustardy Chicken – and Spiced Toasty Potatoes “Don’t Touch”

This recipe adapted from one in the The Healthy Mind Cookbook by Rebecca Katz with Mat Edelson.

May – Pickled Vegetable Salad, A Cure for Covid-19

May – Pickled Vegetable Salad, A Cure for Covid-19

Okay, so maybe mislead you with the title of this. Sorry. I don’t really have a cure for the virus. Don’t I wish! But maybe I have a partial cure for the extra inches on your waistline and hips as a result of the stay-at-home order. I know I have been entirely too comfortable, wearing only what I call my comfy clothes. What the heck, eh? Cooking and eating have sustained me these last six weeks, no guilt. But maybe an occasional lunch of something a little healthier would make me feel a little less guilty. The best thing about this dish is that…

  1. You can make it ahead
  2. It keeps for days without losing any flavor
  3. There are almost zero calories
  4. It’s full of nutrition and roughage
  5. It makes for very satisfying chewing, it takes longer to eat so it fills you up
  6. It tastes great
  7. It can be used in many recipes (salads, taco topping, garnish, etc.)

My favorite is a big bowl of these vegetables with a scoop of cottage cheese or half an avocado (or both). For fancy you could add a sprinkling of feta and add some black olives (a drizzle of olive oil)…call it Greek salad.

This is perfect for hot days. It’s cooling and light as well as healthy.

Pickled Vegetable Salad

Pickled Vegetable Salad

Use whatever ingredients you have on hand. I used:

  • 3 sweet peppers (one of those packages with a red, orange and yellow one) – thinly sliced
  • 1 English cucumber, cut in half and then into half moons
  • 1/2 of a large red onion, thinly sliced
  • 12 of a green cabbage, thinly sliced

Brine:

  • 1 cup of mild white vinegar, I used unflavored rice vinegar
  • 1 cup of water
  • 1 tablespoon of sugar
  • 1 tablespoon of kosher salt

Method:

  1. Mix the brine ingredients together in a large bowl until the sugar and salt are dissolved
  2. Add the vegetables to the bowl and mix to coat
  3. Refrigerate at least an hour or up to a week

The salad will become more pickled over time.

Other vegetables to think about adding

  • carrots
  • celery
  • red cabbage
  • cauliflower
Pickled Vegetable Salad

Pickled Vegetable Salad

 

Another healthy and vegetable heavy idea would be Salad Soup. See the post from August 2018 on the link. It’s still one of my standard summer lunch go-to’s.

Salad Soup

Salad Soup

Enjoy, be safe.

April 2020 – Down to the Dregs, Pizza Rice

April 2020 – Down to the Dregs, Pizza Rice

Many of us are down to the dregs of our fridges and pantries right now, I haven’t been to the store for a couple of weeks and the cupboard (not to mention any semblance of creativity in the kitchen) is pretty bare. A yen for pizza had hit but not too much in the way of pizza makings were in sight. Does this sound like your house right now? We are all making do with what we have on hand.

This recipe is vegetarian and gluten free.

I found a couple of large tomatoes and a handful of cherry tomatoes (just about to go bad), some stale flour tortillas, rice, and cheese…pizza rice casserole was born. My pantry did have an onion and some garlic plus oregano in the spice drawer.

Make the rice, white or brown, whatever you have on hand. I made about 3 cups finished.

Saute an onion in a couple of tablespoons of olive oil for about 5-7 minutes until soft, add the garlic, some red pepper flakes, and a rounded teaspoon of dried oregano. Continue to cook until everything mingles into a soft tomatoey mess.

Heat your broiler and put a rack near the top.

Heat a good glug of olive oil in a large oven-proof skillet on medium heat. Layer the tortillas in the bottom of the pan, tearing them to cover the entire surface. Cook long enough that they start to puff and brown on the bottom. Spread the rice on top, then the tomato mixture, cover with grated cheese.

Put under the broiler to melt the cheese and heat the tomato/rice layers.

Cut into rough wedges to serve with a salad on the side (there was some lettuce in the garden to harvest).

Pizza Rice

Pizza Rice

Pizza rice is born.

 

April – Blistered Broccoli with Fusilli, Sicilian Style

April – Blistered Broccoli with Fusilli, Sicilian Style

This combination of anchovies with golden raisins achieves a rich, complex, and delicious result without a heavy tomato sauce. The flavors are typically Sicilian and pairs beautifully with fusilli. Add in broccoli, blistered to charred perfection in a hot pan, and you have a complete meal.

Fusilli with Broccoli, Sicilian Style

Fusilli with Broccoli, Sicilian Style

If you are a vegetarian or don’t eat anchovies (or simply just don’t like them), you can replace them with a tablespoon of soy sauce or miso or a 1/4 cup of chopped black olives. All those will give you a similar salty, briny, umami filled jolt. I used a gluten free fusilli but use whatever pasta shape you have in your pantry, fresh or dried.

Ingredients:

  • 1 large bunch of broccoli (or cauliflower), florets roughly chopped and stalks peeled and sliced 1/4 inch thick
  • 1/2 cup of olive oil
  • 2 leeks or 1 onion or 3 shallots, finely chopped
  • 4 cloves of garlic, minced
  • 1 tablespoon of anchovy paste or equivalent of finely chopped whole anchovies
  • Pinch of saffron threads (leave out if not available)
  • 8 sun-dried tomatoes, preferably oil packed, drained and minced
  • 1/2 cup of golden raisins, or regular
  • 1/3 cup of pine nuts, toasted in a small dry skillet until golden brown
  • Pasta of choice (I used a gluten free fusilli)
  • Grated parmesan or Pecorino Romano cheese for serving OR soft goat cheese (my choice)

Method:

  1. Heat 1/4 cup of the olive oil in a large skillet over medium-high heart.
  2. Add the leeks or onion or shallots and saute until soft and slightly browned on the edges.
  3. Add the garlic and saute for an additional minute. Stir in the anchovy, saffron, sun-dried tomatoes, raisins, and pine nuts.
  4. Continue to cook over low heat until the flavors blend, about 5 minutes.
  5. Remove the mix to a small bowl using a slotted spoon. Reserve the skillet for the broccoli.
  6. Meanwhile, bring a large pot of salted water to a boil for your pasta. Cook according to the directions until just al dente. Drain, reserving 1 cup of the cooking water.
  7. While the pasta is cooking, start the broccoli
  8. Heat the remaining 1/4 cup of olive oil in the skillet. Add the broccoli and toss to combine with the oil. Shake the skillet so the broccoli settles in an even layer. Cook, undisturbed, for about 2 minutes. Toss to rearrange and cook again, undisturbed, for another 2 to 3 minutes or until cooked to your liking.
  9. Add the drained pasta to the skillet along with the reserved Sicilian sauce. Toss to combine, adding some of the pasta cooking water if it seems dry.
  10. Taste for salt (anchovies are salty).
  11. Serve with grated cheese or crumbled goat cheese.
Fusilli with Broccoli, Sicilian Style

Fusilli with Broccoli, Sicilian Style

Fusilli with Broccoli, Sicilian Style

Fusilli with Broccoli, Sicilian Style

We have been trying to skip the meat a few times a week and this was an extremely successful dish. The combination of flavors and textures…a little sweet, salty, briny, rich, crunchy and smooth…were winners.

Inspiration came from a recent recipe in the NY Times and Cold Weather Cooking by Sarah Leah Chase (co-author of the Silver Palate Good Times Cookbook).

I am taking this dish to Fiesta Friday #324 hosted by Angie. This week’s cohosts are Diann @ Of Goats and Greens and myself.

Come join the party or check out the wonderful blog posts of attendees. You will see everything from wedding suggestions, home improvement, crafts, and recipes. If you are a blogger, you can add your own link. 

Before joining, if you’re new to Fiesta Friday, please read the guidelines.

We want to be able to feature you next Friday.