Wednesday, March 26, 2014

roasted cauliflower, radishes & olives



Hiiiiiii! Yeah, I'm not performing very well as a blogger lately. Maybe this 10 year blogiversary is too much pressure? Pshhhh. Don't worry. I've still been cooking, still at least THINKING about the blog. I haven't forgot about ya'll, trust me. Life, though, you know? Exciting things have been happening. For one thing, I'm planning a trip to Taiwan. Remember when my guy did a guest post about all the best food in Taiwan? Well I get to go try it!!! To say I'm stoked is an understatement.

Other exciting news... my good friends' opened a restaurant! It was really cool to be a part of the process (they let me design the logo!), and to see the behind-the-scenes of the restaurant world. The place is called Three Flags Tavern, and I've been a couple times already and the food and service is EXCELLENT. You should go. Yes, I'm a bit biased, but seriously. Go.

I finally got to cook something new and fun tonight (like I said, I've been cooking, but it's been more learning/trials/honing my skillz stuff) that I can share! This started a couple of ways... first, I was listening to America's Test Kitchen's podcast and they had a way to roast vegetables that was, in true ATK fashion, pretty brilliant.



They microwaved the veggies first, to get them tender, then put them on a hot sheet pan in a hot oven to brown and get gorgeous. The next inspiration is that Spring is trying SO HARD to peek it's head into this never ending winter, and with spring brings one of my favorite vegetables: radishes. I had some roasted radishes at Quincy Street Bistro(GO THERE STAT!) this week, and I loved the richness of them... so different than a fresh crisp peppery fresh radish.

I'm rambling because It's been TOO DAMN LONG. Anyway, on to the recipe *shakes off rust and dust*.



Roasted Cauliflower, Radishes and Olives
-1 head cauliflower, cut into florets
-1 lb. radishes, cut in half
-leaves from 2 rosemary sprigs
-salt and pepper
-1 Tablespoon butter, melted
-2 Tablespoons olive oil
-5 cloves garlic, roughly chopped
-1 cup green olives
-zest from 1 lemon
-course sea salt to taste
-olive oil and lemon juice to serve 
Preheat oven to 425ºF with 1 large or 2 small/medium sheet pans IN the oven. 
Meanwhile, put the radishes, cauliflower, salt and pepper and rosemary in a large microwave-save bowl and microwave for 5 minutes. Stir and microwave another 3-4 minutes. Drain the vegetables in a colander with the olives. Put everything back in the bowl and toss with the butter, garlic, olive oil and sea salt.  
Carefully pour the mixture onto the hot sheet pan/pans and roast for 25 minutes. Stir and cook another 15 minutes. Serve with fresh lemon juice, olive oil and crusty bread, or as a side dish. 

Monday, February 24, 2014

cajun pickled eggs and sausage

I made this jar o' funk for my friend Kelly's annual Anti-Valentine's Day party. They were perfect for that occasion, but they are also perfect for Mardi Gras! I used Cajun seasoning and andouille sausage to make a pickled menagerie that goes great with your Fat Tuesday beers. A stinky (in a good way), protein-packed snack that you may have to dare people to eat, but once they try it, they'll be back.

 Cajun Pickled Eggs and Sausage
-20 Hard-Boiled Eggs, peeled and rinsed
-4 or smoked Andouille sausage links, cut into 1.5" chunks
-1 head garlic, separated and peeled
-4 bay leaves
-2 cups apple cider vinegar
-2 cups white vinegar
-2 cups water
-1/4 cup brown sugar (add a few Tablespoons more if you're not as into vinegar tartness as I am)
-3 Tablespoons Cajun seasoning, such as Old Bay
-Red Chili flakes to taste

Bring the vinegars, water, brown sugar and seasonings  to a boil in a large pot, just until everything dissolves. Remove from heat.

Layer the eggs, sausage chunks, bay leaves and garlic cloves in two 2-quart sealable jars. Pour the slightly-cooled brine over them, distributing evenly, so that everything is submerged. Seal and refrigerate at least overnight and up to 3 weeks. Eat with beer and friends who don't mind a little stank.


Related Posts from the Archives
Kimchee Pickled Quail Eggs

Year of The Egg posts