Roasting a whole cauliflower is probably nothing new. One imagines that as long as there has been cauliflower, cooks have been roasting whole heads of it in high heat.
Israeli cuisine is diverse and very vegetable forward. So, it’s no great surprise that an Israeli chef figured out a way to make cauliflower even tastier with a presentation that is equally appropriate served for lunch on Wednesday or as a main dish on a holiday or other special occasion.
A whole roasted cauliflower will take a little more time than roasting florets, but it makes an unbeatable visual impression, and is almost absurdly easy to make.
This easy and delicious whole roasted cauliflower is spread with seasonings and grated Parmesan cheese then oven-roasted to perfection. Serve as a side dish with any number of entrees such as roasted pork loin and baked cod or enjoy as a vegetarian meal.
Print Recipe
Whole Roasted Cauliflower
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Preheat oven to 375 F. Lightly grease a cast iron skillet.
Remove all the outer leaves of the cauliflower & rinse it inside and out. Pat it dry & set it down onto a tea towel to drain off water from the inside, while you prepare the seasoning.
In a small bowl, combine the seasoning, olive oil, minced garlic, & parmesan cheese. Mix well to combine.
Turn the head of cauliflower upside down & carefully cut off most of the thick stem. Make sure not to cut off the area where the florets' stems attach.
Spread the seasoning mix all over the cauliflower starting with the underside. Make sure to get the seasoning on the inside, between the stems to season the inside of the cauliflower. Turn it over & cover the outside of the cauliflower head with seasoning.
Place seasoned cauliflower onto the prepared cast iron pan, stem side down & cover the pan & cauliflower with a sheet of aluminum foil tightly.
Place into the oven and let it cook about 30 minutes.
Take the aluminum foil off, raise the heat of the oven to 400 F. & place the pan with cauliflower back into the oven.
Bake uncovered for another 30 minutes. You can test if the cauliflower is done by inserting the fork and feel how easily it goes in.
It’s the fall season, so bring on the chai flavored recipes! Fall can encompass many different flavors including apple, pumpkin, maple, cranberry and ginger just to name a few. To me, baked goods and chai spices are a no-brainer. Traditionally, chai is made into a tea which consists of milk, spices, sweetener, and black tea. Chai spices can be used for so much more than just tea. Once you make your basic chai spice recipe, there are so many ways to utilize it.
Chai can include several different spices. Cardamom is the most common ingredient, followed by a mixture of cinnamon, ginger, star anise and cloves. Pepper and coriander, nutmeg and fennel are also used but they are slightly less common.
In the winter of 2011, Brion and I traveled Turkey for a month. We were meeting with the Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a ‘Starbucks’, so we went in. When Brion ordered my coffee, they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. That (pumpkin) chai flavor was just incredible. I have been addicted to it ever since.
A stay in Istanbul would not be complete without a traditional and unforgettable boat excursion up the Bosphorus, that winding strait that separates Europe and Asia. Its shores are a mixture of past and present, grand splendor and simple beauty. Modern hotels stand next to shore-front wooden villas, marble palaces in contrast to rustic stone fortresses and elegant compounds neighboring small fishing villages. Since Turkey actually straddles two separate continents, its culture features strong elements and traditions from both east and west. At that point in time, we found Turkey a relaxed country to travel in which made our time there very enjoyable.
These crescent rolls are a shortcut to making the classic cinnamon rolls using cream cheese pastry and that incredible flavor of the chai spice. Yum!
Print Recipe
Chai Cinnamon Crescents
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Chai Spice Filling
Whisk together all chai spices with brown sugar. Set aside.
Crescents
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently about 20 times.
Form dough in a ball then roll out into a 14-inch circumference. Spread butter over the surface of dough then spread spice/sugar combo (all but 1 tsp needed for drizzle) evenly over the butter.
Cut circle into 12-14 equal wedges. Roll each wedge from the outside edge to form a crescent shape. Slightly curve each one & place on baking sheet.
Bake for about 20 minutes or until pastry is baked. Remove from oven & place on wire cooling rack.
Drizzle
In a small bowl, beat together cream cheese & butter until smooth. Add 1/2 tsp chai spice mix, powdered sugar, salt & vanilla. Beat until well combined then add enough milk to make a drizzle consistency. When crescents are cool, drizzle & serve.
If you’re a meat lover, chances are that you are partial to the taste of good skewers every now and then. Of course, people enjoy numerous types of food served on sticks due to the convenience and ease of eating. However, meat skewers are the type of skewered food that started this trend and continue to be a popular way of enjoying a delicious cut of meat in a unique way. After all, they’re economical, versatile, infinitely customizable, and quick cooking, making them ideal for not only summer BBQ but frugal winter grillers who want to limit their exposure to frigid weather and high prices.
In modern times, skewers are used in variety of ways: for candies and other sweet products, to garnish cocktails, and many other types of street-food that are sold ‘on a stick’.
Materials from which modern skewers are made, range from the traditional wood and bamboo to the glass, metal and other decorative materials.
These chicken skewers are not too spicy and have a variety of vibrant flavors going on like coriander, ginger and mustard. If you like avocado as much as we do then you’ll love the puree that goes alongside the chicken. Yum!
Print Recipe
Spiced Chicken Skewers on Avocado Puree
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Marinade
In a skillet, gently heat the spices for 1 minute or until lightly browned. Transfer to a large bowl. Add the remaining ingredients & stir to combine.
Skewers
Add the chicken to the marinade & coat well. Thread the chicken onto 12 skewers & place in a dish. Cover & refrigerate for 1 hour. Preheat the grill, setting the burners on high. Oil the grate.
Avocado Puree
In a small food processor, purée the avocado with the sour cream & lime juice until smooth. Season with salt & pepper. Set aside in a bowl & cover with plastic wrap directly on the surface.
Grill the skewers for 5 minutes on each side or until the chicken is no longer pink.
Serving
In the center of each serving plate, spread a dollop of the avocado purée. Top with some caramelized red onions & roasted tomatoes. Finish with 2 chicken skewers.
Want an unusual dessert? Try swapping out some of the flour for couscous in a cupcake batter. You’ll be amazed at the result.
A major complaint about couscous sometimes is the lack of flavor but this is where having it as dessert comes in handy. Incorporating apricot puree and spices into the couscous batter gives the cupcakes an amazing flavor and texture.
Couscous, the justly celebrated masterpiece of Moroccan cooking, is actually a pasta, though it`s often mistaken for a grain.
Couscous (pronounced ‘koos-koos‘) is now widely available in packaged form in most supermarkets. Couscous are the yellow granules of semolina made from durum wheat. Durum is the hardest variety of the six classes of wheat and has the highest protein content of all wheat. Because of this, it’s ideal for making high quality pasta and is used by both American and Italian manufacturers. It’s also used to make couscous in America and Latin America. If these pastas were made of the softer white wheat flour that egg noodles use, they would lose their shape.
There are three types of couscous:
- Moroccan couscous -Fine, used for savory as well as dessert couscous.
- Israeli couscous – Medium, used for savory dishes also called pearl couscous.
- Lebanese couscous – Coarse, more difficult to work with, used for savory dishes.
Adding some cream cheese frosting topped with apricot puree and sprinkled with couscous rolled in cinnamon takes this dessert to the next level!
Print Recipe
Apricot Couscous Cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Couscous
In a saucepan, bring 1 cup water & 1/2 tsp salt to boiling. Add couscous, cover & remove from heat. Allow to sit 5 minutes then fluff with a fork & set aside to cool.
Apricot Puree
Place water, sugar & apricots in a saucepan. Bring to a boil & simmer until soft. Place in a food processor & pulse to make a puree.
Cupcakes
Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners.
In a small bowl, combine 2 cups cooled couscous (reserve a small amount for topping), flour, baking powder, baking soda, spices & salt; set aside.
In a large bowl, cream butter & sugar. Add 1 cup apricot puree & whip until light & fluffy. Add vanilla & egg yolks; whip well.
Gradually add couscous mixture then buttermilk & combine only until blended. Whip egg whites until frothy, adding a pinch of salt. Using a spatula, blend egg whites into the batter.
Bake 12-15 minutes or until testing with a toothpick & it comes out clean. Cool completely before frosting.
Frosting
Using an electric mixer, beat cream cheese & butter until completely smooth, about 3 minutes on medium speed. Scrape down sides to ensure that the mixture is mixed evenly.
On low speed, slowly add in powdered sugar. Once combined, scrape down sides of bowl & increase the speed to medium, beating just until well combined & creamy.
Decorating
Place cream cheese topping in a piping bag with a star tip. Pipe a swirl of frosting on top of each cupcake. With another smaller piping bag, using a round tip, drizzle apricot puree then sprinkle with cinnamon coated (cooked) couscous.
Couscous can be used as a side dish, as part of a salad, added to a soup, or as a component of an entrée when combined with other hearty ingredients. Because of its ‘blank slate’ flavor profile, it is the ideal base for a wide range of seasonings, from sweet to spicy, as well as ingredients, pairing well with anything from cranberries to lemon.
Israeli or pearl couscous, is larger than traditional couscous and shaped like little pearls of pasta. As the name suggests, its origins are from Israel. When the country’s first prime minister requested a wheat-based substitute to rice, this Israeli couscous was created. It’s a very versatile ingredient that can be either boiled like pasta or toasted in a skillet pan, and it works well in both savory and sweet applications. Israeli couscous is different from the North African version, which has a more fine-grained, fluffy texture.
Over the years, Brion & I have really grown to like Israel couscous. I have tried it in numerous ways both sweet & savory. Today I’m pairing it with some roasted tenderloin which should be real good.
Print Recipe
Roasted Pork Tenderloin w/ Cranberry Lemon Couscous
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
-
Brush tenderloin with olive oil & seasoning. Place tenderloin in a 9 x 13 pan lined with foil. Roast for about 35 - 40 minutes or until just a FAINT pink color in center remains.
Bring water to a boil in a small saucepan. Add couscous & simmer on low for 8 minutes. (Your couscous should be firm, not mushy). Remove pan from heat & add remaining ingredients, mixing well.
Place couscous in a serving dish, cover to keep warm. Allow tenderloin to rest 10 minutes then slice & place on serving dish.
Baked goods and chai spices are a no-brainer in my opinion. The same aromatics, like cinnamon, cardamom and ginger are staples in the pantries of baker’s everywhere.
The original scone was triangular and griddle baked but the exact origin of the word ‘scone’ remains a mystery.
From what I understand, in the UK, scones usually are available in only three flavor profiles: plain, with golden raisins or with cheese. An authentic English or Scottish scone is much like a North American baking powder biscuit.
Freed of cultural baggage and expectations of authenticity, the North American scone is flexible in shape and content. They have evolved into an almost limitless flavor option treat and the recipe has been ‘tweaked’ to make scones more moist and tender. This casting off of tradition may upset some people but such flexibility is key to this tasty self-contained snack.
Print Recipe
Chai Spiced Scones
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Prepare baking pan of your choice or just use a baking sheet to make wedges; set aside.
In a bowl, whisk together flour, sugar, baking powder, baking soda, chai spices & salt. With a pastry blender, cut in cold butter until mixture becomes crumbly.
Make a well in the middle of the mixture & pour in cold buttermilk & vanilla; mix until combined.
If you are making the scones in wedges, place the dough on a piece of parchment paper & pat it into roughly an 8-inch circle. Cut the circle into 8 equal sized wedges. Transfer paper with scones to a baking sheet to be baked. If you wish, make scones in whatever shape you prefer. Place unbaked scones in the freezer to chill for about 20 minutes.
Preheat oven to 375 F. Bake chilled scones about 20 minutes or until they test done. Transfer to a wire rack to cool.
While scones are baking & cooling combine a small amount of powdered sugar with milk to make a glaze. Dip each scone into glaze then allow any excess to drip off. Serve either warm or at room temperature.
HAPPY NEW YEAR!
Many cultures around the world believe the key to a happy, healthy, prosperous & productive year begins with eating certain lucky foods on New Year’s Eve and New Year’s Day. The theory is ‘do good, eat good’ on the 1st day of the year, to begin the New Year right.
It hard to believe we have arrived at the end of another ‘complicated’ year and its time to reflect and assess the year it was. The word ‘new’ brings thoughts of hope and makes us realize how precious time is.
The tradition of eating pork on New Year’s dates back to …. well, no one really knows when. If your a meat eater, chose pork over chicken or beef on New Year’s Day because pigs dig with their snout, representing forward movement or progress, while chickens or turkeys scratch backward, the cows stand still. That’s it, that’s the folklore behind the tradition!
Many European countries such as Germany, Austria, Switzerland & Ireland, eat pork not only because of the belief of moving forward but because fatty meat is also symbolic of ‘fattening’ their wallets. Germans feel that pigs are so lucky that they give marzipan pigs known as ‘Glucksschwien’ or lucky pigs, as gifts to bring good luck in the coming year. They can also be given in other forms, such as little wooden or glass figurines.
With the pandemic situation that seems to be never ending, I think anything that will help in the good luck department is a good thing.
Print Recipe
Sage, Dijon Pork Tenderloin w/ Pistachio Couscous
Votes: 2
Rating: 4.5
You:
Rate this recipe!
|
|
Votes: 2
Rating: 4.5
You:
Rate this recipe!
|
Instructions
Cook the couscous according to package directions. Add parsley, olive oil, salt and pepper, and pistachios. Stir to incorporate. Taste and adjust for seasonings. Cover and set aside.
Preheat oven to 350º. Spray an 9” x 13” baking dish with cooking spray.
Using a knife poke several holes in the tenderloin about a half-inch deep so marinade can penetrate.
In a small bowl whisk together the shallots, garlic, soy sauce, mustard, honey, juice, sage, salt and pepper, and olive oil.
Pour the marinade over the tenderloin.
Bake uncovered for 45 minutes basting every 10-15 minutes.
Transfer the tenderloin to a large cutting board and allow them to rest for 10 minutes before slicing.
Slice the tenderloin and transfer to a serving dish placing atop warmed couscous.
Drizzle the marinade from the pan over the sliced pork medallions & couscous.
This shrimp vegetable couscous not only makes a fabulous midweek meal for four but can be easily multiplied to accommodate more. The quick cooking couscous turns this simple recipe into a one pot wonder with a fusion of flavors.
Couscous has become one of my favorite pantry staples. It’s quick, convenient, versatile and makes a good alternative to traditional rice or pasta.
There are actually three different kinds of couscous:
Pearl (Israeli) couscous, which resembles tiny pasta shaped like pearls.
Lebanese couscous, which is a bit larger, the size of peas.
Then, there is the smallest size couscous made of fine granules of durum wheat. This one is associated more with Moroccan cooking.
Couscous used to be hand rolled into tiny pasta. It is now available in instant- cook packages or bulk, where couscous has already been pre-cooked by steaming and then dried. This leaves us with the simple task of re-hydrating in water, which typically takes something like 5 minutes!
Print Recipe
Israeli Couscous w/ Shrimp & Zucchini
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
In a medium saucepan, fry chopped bacon until crisp, about 3 minutes; add shrimp during last few minutes of sautéing. Remove bacon & shrimp to a bowl & set aside.
To saucepan containing bacon drippings, add zucchini, mushrooms, leek, garlic & cilantro; sauté until tender crisp. Add to bacon & shrimp bowl.
To the saucepan, add broth & salt & bring to a boil; add couscous. Cover saucepan & remove from heat; set aside until liquid has been absorbed, about 5-10 minutes.
Add bowl of bacon, vegetables & shrimp; gently stir together with a fork. Serve immediately.
The kebab idea is often said to have had huge impact in global cuisine, starting in the Middle East where initially they were simply grilled meat heavily seasoned. There are two particular varieties which those of us in the West are particularly familiar, being shish kebab and doner kebab.
Shish kebab is by far, the more commonly known term and while we usually see these dishes prepared with the vegetables and meat on the same skewer, they were initially done separately.
Almost every culture has its own take on skewered meat, but one theme connects them all …. whether simple or intricate, kebabs are uncomplicated and easy to cook and offer near instant gratification. I love any excuse to eat zucchini but these turkey slider-inspired skewers take my love to a whole new level.
Print Recipe
Turkey Zucchini Kebabs
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Zucchini
Preheat oven to 375 F. Line a baking sheet with foil paper. Slice zucchini into (18) 1/4-inch slices & place in a bowl. Add Italian dressing & gently toss. Remove from dressing allowing excess to drip off & transfer to the baking sheet, laying the slices in a single layer. Roast for 5 minutes to brown a bit. Remove from oven; drain off any excess moisture.
Turkey Sliders
Wipe off dressing from foil paper on baking sheet. Place a wire rack over a foil lined baking sheet. Spray lightly with cooking spray.
In a bowl, combine all of slider ingredients; mix ONLY until just combined. Form into (18) 2-inch patties; place on prepared baking sheet & bake approximately 15 minutes. Remove from oven & set aside until cool enough to handle.
Assembly
On 6 soaked wooden skewers, alternately thread turkey sliders & zucchini slices (about 3 each per skewer). Dot with some salsa & sprinkle with grated cheese.
Lay on wire rack over the foil lined baking sheet & return to oven to bake until cheese is melted & bubbly. sprinkle with a bit of extra parsley before serving if you wish.
Recipe Notes
- If you prefer to make these on your barbecue, that works just as well.
