Chicken fried Cauliflower Steak

 The aioli in this picture didn’t come out very pretty, as we were hungry and wanted to dig in!

The smoked paprika and red pepper aioli I glommed on was delicious and served as the dressing for the greens as well.

Preheat oven to 375. Cut your head of Cauliflower in thick slices, some small pieces will break off on each side. Whisk a couple eggs with a tablespoon of olive oil. In a separate bowl:

 Almond flour

Garlic powder 

Paprika 

Salt and pepper 

Dip the slices of cauliflower in the egg mix, thouroghly coat. Then in the flour mix. Toss the small bits last and place on parchment on a cookie sheet. About 35 minutes. You want some good browning and I like the tip with a little char.

You could use just olive oil if you wanted to avoid egg.

Bon appetite!

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Nor’easter Cabbage Soup

 Stuck at home in a storm and I didn’t go shop! The powdered milk is made and chilling. Wild yeast pizza dough is rising and tomatoes on for a long slow stew. Making things with what you happen to have around can push your creativity in delicious directions. This soup has a great sweet and sour flavor. Feel free to throw in some hot pepper flakes.

 Purple Cabbage with Tiny Meatballs Soup:

Half a large purple cabbage 

Onion heavy Mirepoix- enough for an eight quart pot 

2 quarts stock (turkey from thanksgiving in this case)

1 lb. Ground beef

Port or other red wine on the sweet side

Apple Cider Vinegar 

Almond flour 

1 egg

Garlic 

Fresh or dried basil
Oil or left over bacon fat.

 I sautéed the mirepoix in bacon fat till a little browned. Add the chopped cabbage and stir till a bit wilted. Put the stock in there and cook down the vegetables until translucent.

 Meanwhile preheat oven to 375, mix the ground beef with almond flour and egg, add seasoning. Salt/pepper- Basil frozen from your garden if you’ve got it. Line a tray with parchment and roll out tiny meatballs, about dime sized. Bake for 10 minutes.

Add garlic, port and ACV to the soup, salt pepper to taste. Simmer. Add meatballs after veg is translucent and alcohol has burned off. Heat on very low for at least 45 to get some beefy flavor. 

Gluten Free Peanut Butter and Jelly Cookies

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We had a cool day, and it’s September, so these cookies seem to call to be made. It’s a good thing this recipe ended up making 36 cookies, or else they wouldn’t have lasted a day. Sometimes it’s hard to find peanut flour, but I love it! It’s great for a gluten free coating on fish and chicken too. I made these cookies with, and without the jelly. The plain ones I sprinkled a little corse pink Himalayan Salt, delicious, but everyone liked the PB&J better.
Oven to 350. 12 minutes for the plain and 15 for the jelly filled thumb prints.
2 Cups Raw Cane Sugar
2 Cups Peanut Flour
1 stick of butter (4oz)
1 Tbsp vanilla
3 eggs
Jam–I used the homemade Plum I just made, I make my jam tart and it was a wonderful balance. I recommend homemade or a tart flavor.

Yellow Tomatoes and Lavender Jam

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Let the canning begin!
It’s high season for preserving the bounty of my garden and sometimes my neighbors. The tomatoes had a booming year and this jam is wonderfully unique and very tasty with fresh mozzarella or goat cheese.
Chop the tomatoes. Stew and reduce in thick double walled pot. Add about 1/3 the volume of sugar and simmer on low. Add lavender, white pepper, pinch of salt when it’s reached almost jam consistency. Can the usual way.

Egg Salad Season

  

 With both Passover and Easter this past weekend there is a good chance a lot of you are sitting on an over abundance of hard boiled eggs. Here’s my most recent incarnation of egg salad making use of those leftovers!

 The secret was definitely in the addition of prepared horseradish, dill and scallions.

 We ate as lettuce wraps to lighten it up, since we feasted all weekend. Bon Appetite! 

All about those Rutabaga Fries

  

This early spring meal was a must to share. I was inspired by all the luscious root vegetables at the Roslindale Winter Market. Golden rutabaga fries are my new favorite food.

Ponzu Glazed Baked Salmon, Roasted Rutabaga Fries, Water Melon radish salsa and avocado. 

  • Peal rutabaga and slice into fry shapes. Toss in olive oil and salt and pepper, coating evenly. Roast at 425 for about 45 minutes until the edges are getting some char.
  • Water Melon radishes peal and julienne into little sticks. Finely dice half a sweet onion. Toss in rice vinegar, evoo and salt and pepper.