Monthly Archives: June 2014

DELICIOUS WHOLE ROASTED CAULIFLOWER

2 ½ CUPS DRY WHITE WINE
1/3 CUP OLIVE OIL
¼ KOSHER SALT
3 TABLESPOONS FRESH LEMON JUICE
2 TABLESPOONS UNSALTED BUTTER
1 TABLESPOON CRUSHED RED PEPPER FLAKES
1 TABLESPOON SUGAR
1 BAY LEAF
1 HEAD OF CAULIFLOWER, STEM TRIMMED, LEAVES REMOVED

Heat oven to 475f.
Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and 8 cups water to a boil in a large pot.
Carefully, lower cauliflower, reduce heat and simmer, turning occasionally, until a knife inserts in center easily, 15 to 20 mins.
Using 2 slotted spoons transfer cauliflower to a rimmed baking sheet or roasting pain, draining well.

Put in oven and roast rotating pan halfway through until brown all over 30 to 40 minutes.

Sprinkle with sea salt and serve with spicy whipped feta.

SPICY WHIPPED FETA

1POUND SOFT GREEK FETA
½ CUP GREEK YOGURT PLAIN
½ TO 2/3 CUPS EXTRA VIRGIN OLIVE OIL
1 TEASPOON FINELY GROUND BLACK PEPPER OR TO TASTE
2 TO 3 TABLESPOONS FRESH LEMON JUICE OR TO TASTE

Crumble the feta. Place it in the bowl of a food processor and pulse with yogurt until smooth.
Add the olive oil and pepper and continue working the mixture until it’s soft and spreadable. Remove and refrigerate 1 hour.
Just before serving spike with lemon juice to taste

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DELICIOUS RATATANZANELLA

OUR TWIST ON AN OLD SPECIALTY FROM CENTRAL ITALY

3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 SMALL FRENCH BREAD, CUT INTO SLICES
KOSHER SALT
2 LARGE RIPE HEIRLOOM TOMATOES, CUT IN THICK SLICES
1 PINT PEAR OR CHERRY TOMATOES HALVED
1 BABY EGGPLANT
1 ZUCCHINI
1 ENGLISH CUCUMBER SLICED
1 RED BELL PEPPER, SEEDED AND CUT INTO CUBES
1 YELLOW PEPPER, SEEDED AND CUT INTO CUBES
½ RED ONION THINLY SLICED
20 LARGE BASIL LEAVES CUT OR TORN
3 TABLESPOONS DRAINED CAPERS

VINAIGRETTE
1 TEASPOON FINELY MINCED GARLIC
½ TEASPOON DIJON MUSTARD
3 TABLESPOONS CHAMPAGNE VINEGAR
½ CUP EXTRA VIRGIN OLIVE OIL
½ TEASPOON KOSHER SALT
¼ TEASPOON FRESH GROUND BLACK PEPPER

Heat the grill. Brush the bread with olive oil, sprinkle with salt and grill on each side until nicely browned. Grill eggplant and zucchini the same way.

For the vinaigrette, whisk together garlic, mustard, vinegar, olive oil, salt and pepper.

In a large bowl, toss all the vegetables with the grilled bread and enough vinaigrette to moisten. Season with salt & pepper and serve on a large platter or in a beautiful large bowl and drizzle a little more vinaigrette or olive oil. Serve now or let it rest at room temperature for about 30 minutes for the flavors to mellow together.

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