Community Supported Agriculture in Portland and Lake Oswego – "What I stand for is what I stand on" (Wendell Berry)
Fresh, sustainable and delicious produce, straight from our CSA farm
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Archived posts for the ‘Cauliflower’ Category
May
15
In Praise of Winter Cauliflower
Based on Jamie’s Italy cookbook…. Cauliflower Risotto serves 6 This is an absolutely delicious recipe. It’s quite unusual, and the best thing about it is that it makes a hero of the much-underloved everyday cauliflower. If you’re down at the farmers’ market, or at the supermarket, have a look around for a Romanesco cauliflower – it’s a similar size to a normal cauliflower but spiky and green. It also has a delicious flavor. The reason I love this dish is because it takes some all-time classic ingredients and puts them together in a great way. In Britain we normally eat cauliflower baked with cheese, and in Italy it is baked as a parmigiana with cream, cheese, and anchovies. All these flavors are in this risotto, with the added bonus of really crunchy chili pangrattato sprinkled on top – it gives an amazing kick. 2 handfuls of stale bread, torn into pieces Whiz the bread in a food processor with the anchovies, the oil from the can, and the chilies. Heat a frying pan with a splash of oil and fry the flavored breadcrumbs, stirring and tossing constantly until golden brown. Trim the coarse leaves off the cauliflower and cut out the stalk. Chop the nice inner part of the stalk finely. Start making your risotto bianco, adding the chopped cauliflower stalk to the pan with the onion and celery at Stage 1. Add the cauliflower florets to your pan of hot stock. Jan
20
Brussel Spouts w/ Cauliflower & Mustard-Caper ButterFrom Local Flavors, by Deborah Madison The Mustard-Caper Butter
3/4 cup drained sm capers sea salt and fresh ground pepper grated zest of 1 lemon 6 T butter at room temp 3 T chopped marjoram 2 t Dijon-style mustard Pound garlic with 1/2 teaspoon salt in a mortar until smooth then stir into the butter with mustard, capers, lemon zest and marjoram. Season with pepper. Butter can be made a day ahead and refrigerated. Bring to room temp before serving. The Vegetables
1 sm. head romanesco 1 sm. head white cauliflower sea salt and fresh ground pepper Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and romanesco into bite-sized pieces. Bring a large pot of water to a boil. Add veggies and cook until tender, about 5 min. Drain, shake off any excess water, then toss with Mustard-Caper Butter. Add salt and pepper to taste and serve. |
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