Roasted Cauliflower Steaks with Smoky Tomato Rub

A recipe from Susie Middleton at Cook the Vineyard

This preparation was partly inspired by a chile-roasted cauliflower dish in Ottolenghi’s latest cookbook, Flavor. It looked so good when I first flipped through the book that I hadn’t gotten it out of my mind. And yet I knew at first glance I needed a few more pantry items to make it, so I never looked at it again, being busy. Then recently I got it in my head to roast cauliflower steaks. I had a big head of cauliflower and I wanted to know once and for all if the stems would cook through in the oven before the florets turned to mush. So I cut one-inch slabs and rubbed them with oil and smoked paprika, roasted at high heat for a bit, and then smeared them with a mixture of tomato paste, olive oil, more smoked paprika and a bit of chile paste and garlic. Then I kept roasting until everything was quite toasty.

Aside from a very yummy result, the stems did cook through, and while the rest of the cauliflower is quite tender at that point, the texture is still pleasing because the edges and tips are crisped (aka oven-fried). So on balance, after now making this again (the first time with Fly By Jing chili crisp, the second time with Asian chili-garlic paste), we give it four thumbs up. Which means we loved it. That said, I welcome you to play around with this and see how it works for you — whether you want more chile, or less roasting time. I’m afraid some of you might want less olive oil, but we would have to fight about that.

For this I used a dark nonstick baking sheet (one I don’t normally use), thinking it might induce some further crisping, but I think any heavy-duty baking sheet would do. You can serve these straight off the sheet pan or arranged with a bit of yogurt and lime on top. These would make a wonderful side for lamb.

Serves 2 to 3 as a side dish

• 1 very large head cauliflower (about 3 pounds)
• ½ cup to 2/3 cup olive oil
• 1 teaspoon plus ¼ teaspoon smoked paprika
• Kosher salt
• 3 tablespoons tomato paste
• 1 garlic clove, chopped
• 1 teaspoon balsamic vinegar
• ½ teaspoon Asian chili-garlic paste (or 1 to 2 teaspoons chile crisp)

 DIRECTIONS

1. Heat the oven to 425 degrees F. (If your oven tends to run cool, turn it up to 450 degrees F. Higher heat is good in this recipe.) Trim the outer leaves from the cauliflower and trim just the bottom of the stem. Set the cauliflower stem-side-down on a cutting board and slice it crosswise into slabs (or steaks) about 1-inch thick. The cauliflower on the ends will not hold together; gather and reserve that to use another night. You should have 5 or 6 good slabs of cauliflower to roast.
2. Arrange the cauliflower on a heavy-duty rimmed baking sheet (nonstick if you have it). (Don’t worry if some of the steaks fall apart, just piece them back together on the sheet tray.) Using a pastry brush, dab and brush about 2 to 3 tablespoons of olive oil (or enough to cover) over the top of the slabs. Combine the 1 teaspoon smoked paprika with 1 teaspoon salt and sprinkle half of that over the tops of the cauliflower slabs. Carefully turn the slabs over, brush the new topsides with 2 to 3 tablespoons olive oil, and season with the remaining smoked paprika-salt mix.
3. Roast for 25 minutes. Meanwhile, combine the tomato paste, 3 tablespoons olive oil, the chopped garlic, the balsamic vinegar, the chile paste or chile crisp, ¼ teaspoon smoked paprika and ¼ teaspoon kosher salt. Stir to make a loose paste. Remove the pan from the oven and spoon or brush the tomato mixture all over the tops of the cauliflower slabs.
4. Return the pan (rotating it so what was in the back will now be in front) to the oven and cook for about another 20 minutes, until the edges and tips of the cauliflower are dark brown (some smaller pieces will be very darkened). Serve warm right away. (Thec cauliflower is still good at room temperature, too!)

Tom Brady's Sweet Potato, Broccoli and Kale Bowl

Brady writes, "This recipe is quick and easy to prepare, but still combines a variety of delicious flavors and interesting textures."

MAKING LEMONGRASS CURRY SAUCE

• 4-inch lemongrass stalk (smashed)
• 2 cups water
• ¼ cup raw cashews
• ¼ cup raw Brazil nuts
• ½ Tbsp. lime juice
• 1 tsp. rice wine vinegar
• 1 Tbsp. curry powder
• Salt to taste

Directions:

• In a saucepan over medium heat, bring lemongrass and water to a boil, and simmer down to about ¾ cup of total liquid.
• Strain and put into a high-powered blender with nuts, lime juice, vinegar, and curry powder and blend until smooth. Season with salt.

PREPARING SWEET POTATOES, BROCCOLI, AND KALE AND ASSEMBLING BOWL

• ¾ cup quinoa (soaked and cooked)
• 1 cup kale (chopped)
• ½ cup broccoli (small florets)
• 1 medium sweet potato
• 1 Tbsp. shredded carrot
• ½ Tbsp. garlic (minced)
• 1 Tbsp. tamari almonds (chopped)
• 1 Tbsp. coconut oil
• Salt to taste
• 2 Tbsp. water
• 2 Tbsp. lemongrass curry sauce

FOR SWEET POTATOES:

Scrub sweet potato under cold water, dry, and bake at 375°F for 25 minutes. Let cool and cut into wedges, then toss with ½ Tbsp. coconut oil and salt. Lay wedges cut side up on a perforated sheet pan lined with parchment paper and bake at 375°F for 35 minutes (until crispy).

FOR BROCCOLI:

In a small sauté pan over medium heat, add 2 Tbsp. water and broccoli. Cover and steam for 1 minute. Remove broccoli and wipe pan dry.

FOR KALE:

In a small sauté pan over medium heat, toast garlic in ½ Tbsp. coconut oil until golden brown. Turn off heat, add kale, and cover for 1 minute (until kale is wilted). Arrange all components side by side in a bowl. Serve 2 Tbsp. of lemongrass curry sauce and almonds on the side.

From "The TB12 Method: How to Achieve a Lifetime of Sustained Peak Performance" by Tom Brady

Tom Brady's Blueberry Smoothie

INGREDIENTS

• 4 Ounces Almond Milk
• 4 Ounces Hemp milk
• 1 Teaspoon Hemp Seeds
• 1 Teaspoon Chia Seeds
• 1/4 Cup Chopped Walnuts
• 1 Tablespoon Almond Butter
• 2 Tablespoons TB12 Whey Protein Isolate
• 1 Cup Frozen Blueberries
• 1/2 Cup Frozen Banana

Hemp Milk

 Ingredients

• 1/2 cup hulled hemp seeds (hemp hearts)
• 4 cups water

Optional

• 1 tbsp maple syrup, honey or 2-3 pitted dates
• 1 tsp vanilla extract

Instructions:

• Add ingredients into blender
• Blend for 1 minute, or until the milk is creamy

Can be refrigerated up to 5 days

Slow-Cooker Moroccan Chicken Thighs with Sweet Potato

 

This dinner tastes and looks like it took blood, sweat, and tears, but your slow-cooker secret is safe with me.

Serves 6 to 8

This warming chicken dinner tastes exotic but calls for a short list of easy-to-find ingredients. I like to serve it over couscous, though any grain or vegetable makes a suitable bed. Don’t skip the toppings – the fresh cilantro, squirt of bright lemon, and crunchy almonds make a big difference.

Ingredients:

• 2 pounds of boneless chicken thighs, skin removed
• 2 large sweet potatoes, peeled and chopped into 1-inch pieces
• 1 large yellow onion, thinly sliced
• 2 tablespoons olive oil
• ¼ cup vegetable or chicken stock
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• ½ teaspoon turmeric
• ¼ cup dried fruit like raisins, chopped dates, apricots, or prunes (I used raisins here)

For Serving:

• Cilantro, chopped
• Slivered almonds, toasted
• Lemon wedges
• Couscous

Directions:

1. Combine everything in the bowl of a slow cooker. Stir a few times to mix the spices, chicken, dried fruit, and vegetables together. Set the slow cooker to low for 6 to 7 hours. The chicken is done when it can be shredded easily with two forks.

2. To serve, break apart the chicken into large strands using two forks (this can be done in the bowl of the slow cooker or on a serving tray). Dish a heaping spoonful of the chicken and sweet potatoes over a bed of couscous. Sprinkle with chopped cilantro, toasted almonds, and squirt with a fresh wedge of lemon.

Curried Red Lentil Soup With Toasted Coconut

YIELD:  4 servings

TIME:  40 minutes

Con Poulos for The New York Times. Food Stylist: Simon Andrews.

Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you’re feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.

INGREDIENTS

• 2 tablespoons olive oil, plus more as needed
• 1 medium red onion, finely chopped
• 1 medium carrot, finely chopped
•  Kosher salt and black pepper
• 2 garlic cloves, finely chopped
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 cup red lentils
• 5 cups vegetable stock or water
• ¼ cup unsweetened coconut flakes
•  Cilantro, scallions and lime wedges, for serving (optional)

PREPARATION

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don’t burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.

Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.

While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.

Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

White Borscht

This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It's given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraiche before serving. At the center is the delicious, subtle, complex broth. 

The better the kielbasa, the better the broth, obviously, and it's worth using the whole garland for that complex smoky seasoning it imparts. There will be extra for snacking. Chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it's especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you'll think, oh, good! White Bosch weather!

Ingredients

• 2 1/2 pounds full horseshoe link of high quality smoked kielbasa
• 5 fresh bay leaves
• 3 lbs. leeks (six long, lively leaks)
• 3 lbs. russet potatoes
• 1 cup unsalted butter two sticks
• 1 large yellow onion, small diced, about two cups
• 6 garlic cloves minced
• Kosher salt, such as Diamond Crystal
• 1 (4 ounce) hunk of dense, very sour sourdough bread, crusts removed
• One full tablespoon finely ground black pepper
• 1/2 cup crème fraiche
• 1 bunch fresh dill, woody stems removed, fronds minced

Instructions

Step 1:   Cut kielbasa into four equal lengths, and cover in a pot with three quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!

Step 2:   While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leaks into 3/8 in. half moons from whites to dark greens, as far up as viable.

Step 3:   Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-in square.

Step 4:   In a sturdy soup pot, melt one stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full five minutes until translucent.

Step 5:   Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.

Step 6:   Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.

Step 7:   Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining six pieces into very thin 1/8 inch half moons, and set aside.

Step 8:   Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out.  Also remove about 1 cup of liquid, and set aside.

Step 9:   Add potato cubes and the rest of the kielbasa liquid to the pot.  Add another pinch of salt and half the black pepper.  Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.

Step 10:   Using either a stick blender or a traditional blender, puree the sodden hunk of bread until foamy, using some of the liquid you pulled in step 8 if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.

Step 11:  Whisk the crème fraiche with one half cup of the hot reserved liquid. Stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.

Sweet Potato and Bok Choy with Miso Dressing

 

Ingredients:

• 1 ½ pounds assorted sweet potatoes, peeled and cut into 1-inch chunks
• 6 heads baby bok choy, halved lengthwise
• ¼ cup minced fresh ginger
• 2 tablespoons red or brown miso paste
• 2 tablespoons lime juice
• 2 tablespoons cider vinegar
• 2 teaspoons maple syrup
• 2 cloves garlic, minced
• 6 tablespoons canola oil
• Cooked red or white quinoa
• Sesame seeds, optional

Directions:

Step 1:  Place a steamer basket in a large skillet or pot. Add water to just below the basket. Bring to boiling; reduce heat. Add sweet potatoes to basket; cover. Steam 10 minutes. Add bok choy; cover. Steam 5 minutes more or until tender.

Step 2:  Meanwhile, for Miso Dressing, in a small bowl whisk together the ginger, miso, lime juice, cider vinegar, maple syrup, and garlic. Gradually whisk in canola oil until combined.

Step 3:  Serve veggies over quinoa; drizzle with Miso Dressing. Garnish with sesame seeds, if desired.

Slow Cooker Beef Stew

 

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. 

Ingredients

• 2 pounds beef stew meat, cut into 1-inch pieces
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 ½ cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Directions:

Step 1:  Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Step 2:  Cover, and cook on Low setting for 8 hours, or on High setting for 4 hours.

Vegetable Chowder

 This is a quick, easy and delicious soup.  I reduced the cheese by 1/3, using only 2 cups (one bag of pre-shredded cheddar) and it was still totally cheesy and delicious.

Prep:  15 mins

Cook:  35 mins

Total:  50 mins

Yield: 6 - 8 servings

INGREDIENTS

• ½ cup chopped red bell pepper
• ½ cup chopped onion
• ¼ cup margarine
• 1 cup chopped celery
• 1 cup cauliflower, chopped
• 1 cup diced carrots
• 1 cup fresh chopped broccoli
• salt to taste
• ground black pepper to taste
• 3 cups water
• 3 cubes chicken bouillon
• 1 ½ cups milk
• ½ cup all-purpose flour
• 1 tablespoon chopped fresh parsley
• 3 cups shredded Cheddar cheese (option: reduce to 2 cups)

DIRECTIONS

Step 1:  In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.

Step 2:  Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.

Step 3:  Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

https://www.allrecipes.com/recipe/12899/vegetable-chowder

Dijon and Cognac Beef Stew

This is very rich.  I would add potatoes to this next time. 

 INGREDIENTS

• 1/4 pound salt pork, diced
• 1 large onion, finely diced
• 3 shallots, chopped
• 2 to 4 tablespoons unsalted butter
• 2 pounds beef chuck, in 1-inch cubes
• 2 tablespoons all-purpose flour
• Kosher salt and black pepper
• 1/2 cup Cognac
• 2 cups beef stock * (1 cup for slow cooker)
• 1/2 cup Dijon mustard
• 4 tablespoons Pommery mustard or other whole-grain Dijon mustard
• 4 large carrots, peeled and cut into half-moon slices
• 1/2 pound mushrooms, stemmed, cleaned and quartered
• 1/4 cup red wine

PREPARATION

1. Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. 
2. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
3. If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
4. Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
5. Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
6. Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

For a slow-cooker version 

1. Place salt pork in a large sauté pan. Cook over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard.  
2. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, then sear the  beef cubes in the fat. 
3. Into the slow cooker add seared beef, onions, shallots, carrots, mushrooms, red wine. 
4. Add Cognac to the empty pan, and deglaze. Add 1 cup stock, 1/2 cup Dijon mustard and 1 tbsp. Pommery mustard. Transfer to the slow cooker. 
5. Cook on low for 6 to 8 hours. 
6. Add the remaining 3 tablespoons Pommery mustard and warm through before serving.

From NY Times Food Section

Holiday Gold Rush

YIELD:  Makes 2 drinks

INGREDIENTS

• 3 tablespoons honey
• 2 tablespoons boiling water
• 1/2 cup bourbon (4 ounces)
• 1 oz orange liqueur
• 1/2 lemon, juiced 
• 2 pinches of cinnamon
• 3 pinches of ground clove (a little less than 1/4 tsp.)
• 1/2 tsp. ground, dried orange peel
• Dried orange peel section (unground) for garnish 
• Cinnamon stick for garnish

INSTRUCTIONS

Pour honey into a small jar or mixing bowl. Pour in the boiling water and whisk vigorously to form a thin syrup. Whisk in the lemon juice, bourbon, orange liqueur, ground orange peel, cinnamon, and ground clove.  

Mixture can be refrigerated until ready to serve.

To serve, shake vigorously with ice in a cocktail shaker. Put a big ice cube into 2 rocks glasses.  Pour mixture through a strainer over the cubes.  Garnish, serve, confiscate car keys. 

Southern Macaroni and Cheese

NY Times Recipe from Millie Peartree, Adapted by Kiera Wright-Ruiz

YIELD: 8 to 10 servings

TIME: 45 minutes, plus cooling

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place. —Kiera Wright-Ruiz

INGREDIENTS

• Kosher salt and black pepper
• 1 pound elbow macaroni
• 2 cups whole milk
• 2 large eggs
• 4 cups shredded extra-sharp Cheddar (about 16 ounces)
• ½ cup unsalted butter (1 stick), melted
• 2 cups shredded Colby Jack (about 8 ounces)

PREPARATION

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.