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:
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.
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
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.
Fuel up for January.
Tuscan Kale, roasted carrots, chopped egg, sprouted pumpkin seeds, dried currents, sesame seeds, toasted hazelnut crumbles, kelp powder, lime juice and avocado oil.
I wanted to buy some of these precious Nantucket Bay scallops and use my new bottle of Lime Ponzu. The rest was what I happen to have in the house and it actually worked out very tasty. These scallops are pretty pricy, so I used a 1/4 lb of them and filled it out with some 26/30 shrimp and chili tofu slices. All briefly sautéed in olive oil, sea salt and fresh garlic.
I used some nice wide egg noodles tossed in toasted sesame oil as the base and in between my “Thai ” salsa that is nothing anyone from Thailand makes, but it has cilantro and lime.
One finely diced onion
Two diced red pepper
Three diced cubella peppers
One diced zucchini
Leaves of one bunch of cilantro-diced
Seasoned rice vinegar
Cod prices are so good right now, try this quick easy dish. Heat the oven to broil .
I had some left over Spaghetti sauce which I puréed with about a cup of pitted Kalamata olives.
Spread over top of the filets and broil on top shelf for 6 minutes.
Then lower to bottom shelf for about 5 more minutes depending on how thick the Filet. Crust on the top and super moist inside!
I served it with some steamed broccoli drizzled in lemon and brown rice with a little pan roasted garlic.
I love this for brunch or a winter cocktail party snack. The process picture above does not show the bacon, but I do believe that is the essential ingredient. Warm, smokey, sweet delight. This works really well to make ahead and finnish just as guests arrive. Preheat oven to 400*.
Cut your bacon slices in half. Par cook so its still very flexible and flat and drain on towel. Halve your dates and pan roast some Papita (raw green pumpkin seeds) with a little salt and chili flakes. You could use an almond.
Stuff each half date with as many seeds as fit in nicely, wrap with bacon.
Line a pan with parchment paper and bake for about 15 minutes, or until bacon is browned and crispy. Stick a tooth pick in each one and dab on towel before putting on your serving platter.
Two per person is a good estimate.
Tart, sweet and smokey are my favorite combination of flavors. My go to salad for the beginning of 2013.
Diced cubes of butternut squash, tossed in olive oil, salt and fresh ground pepper. Roasted on 400* until caramelized. Fresh pomegranate seeds, so good right now. Pepita or pecans, pan toasted with salt and smoked chili flakes. Goat Cheese.
Toss with arugula and some spring mix if you like. You almost don’t need a dressing, but a simple vinaigrette works well.