As I left today for work with my new borrowed book in tow, Mama said she wanted a picture of me reading this vegetable book (insert gasp here). I beat a hasty exit, stage left.
That’s right, a vegetable book. And a darned good one too. I’ve been wracking my meat riddled mind for new things to try, do and experiment with. Up until this last weekend, I haven’t been inspired enough to do anything, at all.
Friday evening Jlee offered up her Chez Panisse Vegetable book, yay!
Oh shaddap, yeah I know Alice is living in her own little world and gets a lot of flack for it. But this is an excellent book, even if I don’t know anything about vegetables. I like it cause the recipes are arranged by vegetable and at each entry you’re told what time of year to expect it. Very handy for us novices, I must say.
Wanna see my version of what Alice originally called, “Whole-wheat Pasta with Cauliflower, Walnuts, and Ricotta Salata?
Well, she said I could substitute the Ricotta for Feta, awful nice of her. I decided to substitute for some Spring Hill Quark cheese that I’d picked up at the Berkeley Farmer’s Market on Saturday. Quark is a soft, spreadable German cheese with a tangy flavor, sounded fine, gets all melty.
Here’s what I ended up using in the recipe:
Cauliflower – 2 heads – floret it
Onion – 1 medium – thinly sliced
Garlic – 4 cloves – smooshed then minced
Extra Virgin
S&P
Red Pepper Flakes – a pinch
1/2 fresh lemon juice
Toasted Walnuts – 1/2 cup
Quark Cheese, Ricotta or Feta – 4 ounces
I was going to use the pasta, but lost interest. Having that rich & tangy cheese in there seemed like a perfect match for the cauliflower. Adding the pasta made it all too heavy a side for my taste.
I crunched up the walnuts a bit in the mortar first, then toasted in a dry cast iron skillet. Use a toaster oven if you don’t have an appropriate skillet, set aside.
Saute the florets in extra virgin until a little soft, add the s&p to taste. Add the thinly sliced onions and saute until brown and happy. They should still retain some crunch, so use medium to high heat.
Add the garlic and remove from heat, stir!
Squeeze in the lemon and toss in the walnuts, stir again.
Serve with cheese over top of cauliflower.
Both Mama and I loved the dish, this will become a standard here at Meathenge Labs. I’m continually amazed at the cauliflower, I never thought I’d enjoy it this much. I’m a little remorseful that I’d only tried it the first time last year. Oh boy, what’s next?
xo xo
Oh no!Tell me it was only a side dish or it may be time for an intervention.
It’s a great book, Alice and all…I use it all the time.
Vegetablehenge!
I love it, Doc!
(And I see that the ‘gator liked it, too!)
Get on with your bad vegetable cookin’ self. What’s next?
Kale? It is seasonal. Chard? I am dying to know….
Hey Barbara,
Ya know, I have a funny story about Kale.
Years ago, my uncle tought me how to make, what he called, “white trash kale soup”. I’ve been making it for years and always to a great reception.
A co-worker (badass cook) wanted to know, what and how to make this “white trash kale soup.”
Cube taters, saute in butter and/or extra virgin. Before it turns golden brown, add chicken broth and get warm. Add a load of kale and simmer until done. Add a pat of butter to serve.
She laughed out loud and said, “You idiot!! That’s a classic French dish!”
Feh, what do I know. Except that it’s darned good.
Biggles
What? The MEAT guy cooks cauliflower??? You promised to do better, this proves you are! Though I don’t see any EATING shots … maybe you fed it to the TROLL!
Hey Alanna,
No, no! I ate an entire head of cauliflower. I did it a week ago too, but didn’t post. Nothing post-worth about a simple oven roasted cauliflower with extra virgin, fancy French salt & white pepper. Man, that was SO good.
Biggles
You know, they have white trash in France, too, Biggles. They’re all in Gascony. (Now, before any Gascones start taking umbrage at this, understand that what I am referring to country folk, of which I am one. Those who are uppitier than us call us “white trash.” I tend to think of us as “hillbillies.” But the fact remains that there are country folk, who are looked down upon all over the world.)
And those country folk do make really good food. I wouldn’t be surprised to find out that your “white trash kale soup” is an old French recipe.
Hey Barbara,
I wonder if anyone from Gascones is reading Meathenge? That would be precious.
Biggles
I hope this foray into cauliflower eating has not ruined your reputation. Carnivores are allowed to eat vegetables once in a while, it’s the poor vegetarians who are not allowed to be switch hitters.
Hey Kalyn,
I’m not convinced I have a reputation, heh.
Why can’t vegetarians (self imposed, not medically assigned) be switch hitters?
I figure, if it’s good food and raised responsibly, be enjoyed by everyone?
In my 25 some odd years of grilling and smoking food, only once has anyone flat out refused any of my meat.
It isn’t uncommon for vegetarians of 8+ years to break under my spell.
I say, give meat a chance, it isn’t all bad.
Biggles
I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit
Cheers,
Melissa
melissa@foodista.com
Editor and Community Developer
Foodista.com — The Cooking Encyclopedia Everyone Can Edit
Hey Melissa,
Thank you so much for the kind words and for stopping by. I’ll see if I can’t meander over there and submit this recipe. And, thank you for selecting it. I’ve done this a few times in the past and always been at a loss as to what to submit. After 6 and a half years, it’s all become a blur!
Biggles