I am most certainly not taking any credit for this laughingly simple technique that impresses both in flavor, texture, and looks. My version coats a whole head of cauliflower in canola oil, and seasons it with smoked salt and freshly ground black pepper. Roast until crispy and dark brown on the outside, and tender inside. Serve a wedge over a smooth squash puree* (in this instance, kabocha) and garnish with a bright, fresh gremolata.
*I went all indulgent with butter and cream, but feel free to omit for a vegan version.
After making burrata with corn and tomatoes, I just couldn’t throw away the corn cobs without squeezing every sweet drop of summer from them. Since I only had a few, I couldn’t make enough corn stock to be worthwhile for soup. Using the same technique, however, I was able to produce enough sweet corny liquid to create a simple syrup for cocktails.
Place corn cobs in a pot and add enough water to cover. Bring to boil, reduce to simmer, and cook to extract flavor, about 30-45 minutes. Strain, and combine however much corn stock you have with equal parts sugar (ex.: 1 cup stock requires 1 cup sugar).
Use anywhere you would use standard simple syrup. For me, whisky was a natural partner, so I combined 3 parts of the spirit with 1 part corn simple syrup and topped it with club soda. A great cocktail to help transition into fall.
In order for a salad to achieve entree status, it must be exciting, varied in texture, and include higher calorie ingredients to keep me sated (think meat, cheese, nuts, avocado…). This salad is colorful, crunchy, and doesn’t skimp on flavor.
2 hearts of romaine, torn into bite-size pieces
1 head radicchio, thin slice
1 15-oz can chickpeas, drained and rinsed
2 roasted red peppers, thin slice
4 oz salami, medium dice
10 oz croutons (homemade from stale bread will make this dish extra-special, but store-bought is just fine in a pinch. I used whole wheat focaccia to make homemade croutons)
2 oz pecorino, shaved
Vinaigrette of your choice (lemon or red wine vinaigrette is particularly well suited for this salad)
1. Combine all ingredients in a bowl and toss to coat.
This past weekend was the first of football season, and–I can’t believe I’m about to type this–I am so excited for its arrival. In the past few years, I have increasingly looked forward to doing just about nothing on Sundays. These days give me an opportunity to cook (and usually drink) all day; it is on this day I experiment with new dishes, or test popular ones I’ve made in seasons past.
One of these recipes is Rice Krispies Treats. I usually keep them traditional, but top them with a spiced chocolate ganache for something a bit more refined. To kickoff the season, this time I stirred in speculoos spread–a flavor that hints at the impending end of summer and transition to the cooler months. So as I prepare to say goodbye to tomatoes, mai tais, and the faint tan I actually achieved this year, I seek solace in Football Sundays.
Makes 12-15 pieces
4 Tbsp butter
1 10-oz bag mini marshmallows
2/3 speculoos spread
pinch kosher salt
6 cups Rice Krispies or puffed rice cereal
3 Tbsp millet, toasted
1. In a large pot, melt butter and add marshmallows.
2. Once marshmallows are melted, stir in speculoos spread and salt.
3. Add cereal and millet and stir until evenly coated with speculoos mixture.
4. Pour into a 13 x 9 x 2-inch greased pan and press down evenly.
5. Let sit for at least 2 hours before cutting.
Notes: Of course this is delicious–they’re Rice Krispies Treats, for crying out loud. Speculoos was subtle but prominent enough to make them special. Next time: more millet!
For some reason–perhaps it’s the pronounciation–I’ve always shied away from making clafoutis. A recent trip to my local farmers’ market compelled me to purchase cape gooseberries, and figured they would be a great stand-in for traditional cherries in this French dessert. The berries are sweet and tart, with a lingering, almost nagging, tomato flavor.
I used this recipe from John Besh via Epicurious. The only thing I did differently was add a pint of cape gooseberries.
Straight from the oven, the clafoutis is beautiful: puffed like a souffle and a gentle golden brown. In the time it took me to swiftly bring it to the front door for a close-up, it was dead-on-arrival. How did it taste? Kind of like a big, thick crepe, or a sweet, dense pancake. Not bad, but I feel this could use some tweaking in the future, especially since it lends itself to fruits of all seasons. Either way, it was a nice little project that came together quickly and satisfied our inevitable nighttime dessert binge. Next time, this will serve as breakfast in lieu of French toast.