This year I didn’t get to make rich turkey stock or use the leftover bird in my After- Thanksgiving Turkey, Sweet Potato, and Bacon Chowder (from my new Soup Nights). If you follow me on Facebook, you know that our family’s wonderful shelter dog, Oxford, decided to treat himself to a midnight snack of surplus turkey that was unwisely set out on the kitchen counter!
So, instead of turkey sandwiches and soups, I’ve turned to other post-holiday fare this week. One dish in particular—a salad prepared with roasted cauliflower florets, red grapes, and red onions tossed in an unusual curry vinaigrette— turned out to be a real winner. Continue reading
Although my mother served countless vegetables at her table, she never cooked cauliflower. She would coat eggplant or okra in cornmeal, then fry it until golden and crisp, or cook turnips greens or lady peas slowly with bits of bacon for extra flavor. Never, though, did she turn to this member of the cruciferous family for inspiration. I, on the other hand, continue to marvel at the inventive ways a cook can use this assertive vegetable. I’ve sautéed the florets with leeks and mushrooms as a topping for buttered pasta, incorporated them into creamy gratins sprinkled with cheese, and featured them often in soups.
The latter is by far my favorite way to use this extra healthy vegetable that belongs to a food group that includes broccoli, kale, collard greens, and cabbage. Among my creations there has been a curried cauliflower potage, another topped with Gruyère and crushed hazelnuts, and my recent spicy cauliflower soup with crispy chorizo, which you’ll find in this post. Continue reading
It’s been gray and rainy in Paris for days, so what could be better to counter the overcast skies than bowls of a warm, homemade potage. At the marché this week, I picked up a beautiful cauliflower, some root vegetables, a packet of grated Gruyère, and some hazelnuts—the makings for a soup I had prepared to begin my family’s Christmas dinner just a few week ago. This time, I carefully omitted the cream I had used so liberally in that earlier version, and instead reached for a bottle of reduced fat milk.
In the tiny kitchen of the apartment we rent, I made the soup as I had before, sautéing chopped leeks, carrots, celery, and cauliflower florets in olive oil, then simmering this vegetable mélange until tender in stock. Next the soup was pureed and enriched with milk. And, guess what! The quartet of vegetables provided so much flavor that I didn’t miss the taste (or the calories) of the cream at all. As finishing touches, a small sprinkle of Gruyère, a few coarsely chopped hazelnuts, and some snipped chives made fine garnishes, adding both color and texture. Continue reading
Mark Twain described cauliflower as cabbage with a college education. He had a point. This ivory, globe-shaped vegetable has a more subtle taste than its humble counterpart. My guess is that Twain would have liked the way cauliflower is used in the winter soup recipe that follows.
Florets, cut from a large head, are simmered along with some sautéed leeks in an aromatic broth. It’s this flavorful stock scented with assertive seasonings of pungent, sweet, and hot spices that make this potage distinctive. Pureed, the resulting mixture is creamy and smooth. In a blind taste test, you might not recognize the cauliflower immediately, but the vegetable is there playing an important background role. Continue reading