Daily Archives: March 26, 2012
26/03/12 Cauliflower Roasted To A Char
Serves 2
A CookTale
To all who shy away from Cauliflower, may I suggest roasting with EVOO and salt and pepper? It very well might change your mind. The trick is to roast it to a char, it changes the texture and the taste. To my taste buds, the heavily charred pieces have the remote taste of campfire-roasted Marshmallows. Tasting is believing.
INGREDIENTS
1/2 Half a fresh Cauliflower cut into slices
2 TB of EVOO
1 TB of Salt + 2 tsp of Pepper
A pinch of Red Pepper Flakes
METHOD
1. Heat the oven to 425 degrees.
2. Add the seasoned Cauliflower slices & florets in one layer to a baking sheet.
3. Roast for about 25 minutes, carefully watching their progress.
4. When roasted to suit, remove & allow to cool down a bit.
5. Plate & if desired add sprinkle of EVOO.
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- Posted under Dinner, Vegetables
26/03/12 Rib Veal Chop With Red Wine Reduction
RECIPE
Serves 2
A CookTale
In this household we’re moderate eaters, though immoderate cooks. One Rib Veal Chop that weighs in at 12 oz when the bone is removed, results in 6 oz of meat to an individual serving. More than sufficent. Here again with meat as fragile as Veal, grilling in a cast iron pan, vs outdoor grilling affords the necessary temperature control. But that’s me! The side dish was oven roasted Cauliflower, cooked to the point of char, with a melt-in-the- mouth consistency.
INGREDIENTS For the Veal Chop
1 lb Rib Veal Chop (1-1/4″ thick)
Kosher Salt & fresh Black Pepper
1 TB of EVOO
1/4 cup of Parsley (chopped)
METHOD
1. Generously season the Chop on both sides, douse with EVOO & allow to marinate for at least 30 minutes.
2. Heat a cast iron grill pan to smoking hot, add 1/2 TB of EVOO & add the Chop. Weigh it down with a grill press & cook for 2 minutes a side. You want the Veal to be just medium rare & well seared.
3. Allow to rest for 5 minutes before slicing.
RECIPE Red Wine Reduction with Red Pepper Jelly
INGREDIENTS
1/2 cup of Red Wine Reduction (available by More than Gourmet on-line from Amazon)
1 TB of Butter
1 medium Shallot (diced)
1 TB of Red Pepper Jelly
1/3 cup of Chicken Stock
METHOD
1. Heat a small saucepan, add the Butter & when it melts & the sizzling stops, add the diced Shallot. Saute for 1 minute & add the Red Wine Reduction. Add the Red Pepper Jelly, the Chicken stock, & whisk until emulsified. Add a pinch of Salt if necessary, & set aside.
To serve. Remove the chop from the bone & cut in half. Add to the plate, surround with the sauce and sprinkle with Parsley.
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- Posted under Beef and Veal, Dinner, Sauce
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