I attempted this cauliflower dish that I found through Saveur on http://whatsforsupper-juno.blogspot.com. It is a slightly modified Robert Carrier recipe.
Breadcrumbs
I made the breadcrumbs by slicing a Trader Joe's baguette and baking the slices for approximately 15 minutes at 300 degrees. I then obliterated the slices in Alex's fabulous food processor until they devolved into crumbs.
Cauliflower with Butter, Lemon, Parsley and Crispy Breadcrumbs
1 small, fresh head of cauliflower (I used one I got at the farmer's market)
1 t (5 ml) salt
a slice of lemon
2 big eggs (I also got these at the farmer's market. Farm-raised eggs are just so much more delicious)
7 T (about 100 ml) melted butter
3 T (45 ml) breadcrumbs
the juice of 1 fat lemon
a handful of finely chopped fresh parsley
salt and milled black pepper
Fill a big saucepan with water, add the salt and the lemon slice, and bring to the boil. Remove the green outer leaves of the cauliflower and trim the stalk, and any brown bits. Submerge the whole head of cauliflower in the boiling water and cook for 15-20 minutes, or until it's just tender and yields to a knife.
In the meantime, put the eggs on to boil. Fill a small saucepan with water and bring to the boil. Gently lower the eggs into the boiling water, and cook for 10 minutes. Take the pan off the heat, pour off the boiling water, and run cold water over the eggs until their shells feel cool to the touch. Crack and peel the eggs, chop them into a fine dice, cover with cling film and set aside.
NOTE: Lower gently does not mean toss them in there. doh.
Remove the head of cauliflower from the water and drain, upside down, in a colander over the sink.
Heat the butter in a frying pan. When it stops foaming, tip in the breadcrumbs and fry them for a few minutes, or until they turn golden brown and crunchy. Remove from the heat and stir in the lemon juice, parsley and chopped boiled egg. Season well with salt and pepper.'
VERDICT
Dud Recipe. Never again. 7 tablespoons of butter is a lot of dang butter, and definitely WAY too much to fry 3 tablespoons of breadcrumbs. As if the soupy mixture of butter and breadcrumbs wasn't bad enough, the whole lemon/parsley combo that sounded so interesting was just kind of....gross. Fortunately, Alex's pork loin (a favorite of ours) turned out great. I will have to post that recipe for safekeeping sometime.
Ok, at least I tried it. Though I feel terrible for practically wasting such a wonderful cauliflower, two fresh delicious eggs, and a whole stick of butter (I tried to re-do the sauce, and then Alex tried after my second attempt). *sigh*
Wednesday, January 6, 2010
Wednesday, December 9, 2009
Bratwurst, Sauerkraut, and German Potato Salad
That is what we are cooking tomorrow! I will update with the details when we do it...and maybe try to add some picture. I enjoy pictures.
Wednesday, December 2, 2009
Burger: Test Number One
On Saturday, I decided to make fresh burger buns. Originally, I wanted to do lamb for the burger, but since I could not find any ground fresh, I settled for a nice fresh ground chuck from a local butcher.
Ingredients came from: Whitefoot Meat Market, Ralphs.
I used this recipe for light brioche burger buns from the Smitten Kitchen blog:
Light Brioche Burger Buns:
Adapted from Comme Ça restaurant in Los Angeles, via the New York Times
Makes 8 4 to 5-inch burger buns
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. (In my freaky, warm apartment this only took an hour.)
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (Again, this only took one hour in my apartment and I suspect, you’ll also only need an hour for a second rise.)
5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Results: They turned out quite delicious, though a bit doughier than I wanted.
Problems: I somehow glossed over the part of the recipe that told me to let them rise a second time. This should fix the doughiness problem.
Burgers
For the Burger part, we just grilled the meat on a hibachi outside. One of the perks of living in California, I guess. :-)
Relish:
My fiance also made a delicious tomato relish, but I am going to have to edit this post after I ask him for the recipe. Tomato relish is a fantastic alternative to catsup (though we do like Trader Joe's).
Salad Dressing:
We garnished with a green salad with a balsamic vinaigrette that we love to make for salads.
It roughly comes out to (though the ratios are really flexible depending on taste):
Serves 3-4:
4 tablespoons olive oil
2 table spoons balsamic vinegar
1 table spoon mustard. (we love Inglehoffer Original Stone Ground)
I usually just add more of one thing or another until it tastes the way I like.
Ingredients came from: Whitefoot Meat Market, Ralphs.
I used this recipe for light brioche burger buns from the Smitten Kitchen blog:
Light Brioche Burger Buns:
Adapted from Comme Ça restaurant in Los Angeles, via the New York Times
Makes 8 4 to 5-inch burger buns
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. (In my freaky, warm apartment this only took an hour.)
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (Again, this only took one hour in my apartment and I suspect, you’ll also only need an hour for a second rise.)
5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Results: They turned out quite delicious, though a bit doughier than I wanted.
Problems: I somehow glossed over the part of the recipe that told me to let them rise a second time. This should fix the doughiness problem.
Burgers
For the Burger part, we just grilled the meat on a hibachi outside. One of the perks of living in California, I guess. :-)
Relish:
My fiance also made a delicious tomato relish, but I am going to have to edit this post after I ask him for the recipe. Tomato relish is a fantastic alternative to catsup (though we do like Trader Joe's).
Salad Dressing:
We garnished with a green salad with a balsamic vinaigrette that we love to make for salads.
It roughly comes out to (though the ratios are really flexible depending on taste):
Serves 3-4:
4 tablespoons olive oil
2 table spoons balsamic vinegar
1 table spoon mustard. (we love Inglehoffer Original Stone Ground)
I usually just add more of one thing or another until it tastes the way I like.
Introduction
So, I have always loved the idea of being an excellent cook, and using fresh ingredients to prepare delicious meals. The only way this is going to happen, however, is through much trial and error. This blog is basically going to be posts about recipes I'm trying, how they turned out, and how I would modify them in the future. I also want to post where I got my ingredients (grocery store, farmer's market, etc.) and how the quality of the ingredients effected the meal.
Since I am moving in two weeks, and the holidays are right around the corner, I probably won't post too much at first, but I hope to be cooking almost every day in the new year. We'll see....
My Tools so far are: Bittman's How To Cook Everything, The Joy of Cooking, and of course, the Internet.
Since I am moving in two weeks, and the holidays are right around the corner, I probably won't post too much at first, but I hope to be cooking almost every day in the new year. We'll see....
My Tools so far are: Bittman's How To Cook Everything, The Joy of Cooking, and of course, the Internet.
Subscribe to:
Posts (Atom)