Cauliflower Credo

This is one serious blunder.  I can’t believe I forgot to post this incredibly good veggie burger that includes cauliflower.  I know, you must be saying, “No-more-cauliflower!”  If you are looking for an outstanding veggie patty, don’t count this one out.

There are probably more veggie-burger-patty posts on this blog than anything else. It is also true that in each case the latest is always the best.  This one really is!

Hear me out. If you have labored over as many veggie burgers as I have, it’s likely that you have established your own preferences.

Flavor
Personally, I like the falafel flavor range: cumin and other warm spices, plus a little heat all work in this format.  Not so much that it overwhelms other flavors.
Texture
Not too wet or too dry; it must hold its shape. Not too heavy or too light.  We want to be fully satisfied, but not have a bomb to process.
Nutrition
Healthful ingredients are key. A variety of vegetables plus a combination of grains, legumes, pulses and/or beans all help to balance, boost food value, and increase taste, nutrition, and overall interest.

Cauliflower
Yes, the perfect veggie patty must have a lot going for itself, and who would think cauliflower could be such a big player?  My recent cauliflower marathon confirms all of these suspicions.

»  Its assertive yet mild flavor profile works well with the falafel requirement.
»  It has the ability to hold its shape with the right binders.
» It is light, nutritious, and a big team player.

May I present the most outstanding veggie burger… of the day?

Cauliflower-Lentil Veggie Patties

Ingredients
2 cups riced cauliflower, or a partial head of cauliflower
¾ cup dried red lentils, rinsed
½ cup bulgur wheat
2 teaspoons olive oil
½ onion, chopped
1 teaspoon fresh thyme
1 cup cremini mushrooms chopped
2 cloves garlic, minced
½ teaspoon coriander
Salt and pepper
1 tablespoon coconut oil
½ teaspoon Korean red pepper flakes
½ cup falafel mix (found in specialty stores or bulk food section)
1 tablespoon lemon juice
1 beaten egg
1 cup panko, approximate
¼ cup coconut oil for cooking, divided (approximate)

Accompaniments:
Any of all of the following:  grated cheese, tomato, avocado, pickled pepper, yogurt sauce, Sriracha, sprouts, or sautéed kale.

Instructions

  1. To prepare the cauliflower, cut into florets. Cut or pulse in food processor until the size of large rice grains. Set aside.
  2. Rinse the lentils, place in small pot with 2 cups water and bring to a boil. Reduce heat and simmer until soft but still holding shape, 10-15 minutes.
  3. Soak the bulgur wheat in 1 cup boiling water with a pinch of salt. Cover and let stand 15 minutes until swelled. Drain.
  4. In medium sauté pan over medium-high, heat the olive oil and add the onion and the thyme, cook to soften, about 2 minutes.
  5. Add the mushrooms and garlic, stirring to soften the mushrooms. Add the coriander, a few grinds sea salt and freshly ground pepper and sauté to remove additional liquid, 1-2 minutes longer. Place in bowl of food process.
  6. To sauté pan, add 1 tablespoon coconut oil and then the cauliflower. Season with red pepper flakes and a sprinkling of salt. Cook until cauliflower begins to soften and color 3-4 minutes. Don’t overcook.  Remove to processor bowl.
  7. Pulse all the vegetables, bulgur, and lentils until coarse texture, but not pureed. Place in large mixing bowl. Stir in falafel mix, the lemon juice, and the egg. It should for a loose mass. Cover and let rest 20-30 minutes in fridge.
  8. Stir up to 1 cup panko into the mixing bowl to form a cohesive but not too wet mixture that holds together well. The panko is designed to bind and lighten the mixture, don’t over mix. It will also help with browning.
  9. Divide into 8 portions, shape into patties 3-1/2” x ½” thick, and place on parchment lined pan. Cover and chill 20 minutes longer or up to 1 day.
  10. Over medium, heat skillet with 2-3 teaspoons coconut oil. Cook in 2-3 batches. Cover while cooking the first side, about 5 minutes, until browned and well heated. Turn, add a bit more oil and brown second side, about 4 minutes longer. Cool on rack.
  11. Serve with bun or pita or choice. Top with grated cheese, tomato, avocado, pickled pepper, yogurt sauce, and shredded lettuce or sautéed kale. Yield: 8 patties.
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Soup: So Easy, So Elegant

This weekend I had the rare good fortune to receive a beautiful bag of fresh Jerusalem artichokes. Since I was not familiar with them, my mind immediately started whirling as to what to do and how to proceed.

If you haven’t seen sunchokes up close, they are a root that looks very much like ginger root. But, straight out of the garden it is a very different story.  They can be a real tangled mess of hairy shoots, extraneous knobs, and matted soil. Thanks to my friend Kathy, she would have none of that.  She is so meticulous she probably vacuums her garden. My artichokes were so gorgeous, Kathy must have vacuumed them too!

Jerusalem Artichokes

Turns out Jerusalem artichokes are first peeled, and then they can be eaten either raw or cooked. They have a clean, slightly nutty flavor, with a texture between a potato and a radish.

This particular weekend was dedicated to testing pressure cooker recipes, so it was the obvious tool for me to use. Regular followers may recall that lately I have become so smitten with cauliflower that it keeps popping up on the blog, in one form or another.

My choice was pre-destined.  A creamy hot soup would feature a lovely combination of cauliflower (of course) and Jerusalem artichokes, reminiscent of French vichyssoise. The cauliflower adds plenty of thickening power and blends well with the artichokes. Turns out, it is a very simple soup, thanks to an assist from my latest pressure cooker, a Fagor Multi-cooker.

It begins with a quick sauté of leeks and garlic in melted butter, then cauliflower and Jerusalem artichokes are added, seasoned, and all briefly stirred together.  Chicken stock is poured in to barely cover and the unit is set to pressure mode for a mere 6 minutes.

To finish the soup, an immersion blender purees it all while it is thinned with a bit coconut milk. The flavors are subtle yet intriguing – only requiring an adjustment of salt, white pepper, and dash of nutmeg.

This is a beautiful soup, both in taste and appearance. I served it piping hot, topped with a float of sautéed mushrooms and green onions. So easy, so elegant.

Cauliflower and Jerusalem Artichoke Soup with Mushroom Salad Float

Prepared in pressure cooker, but not required. If not using, proceed as directed, but simmer the soup about 30 minutes instead of 6 minutes in pressure cooker

Ingredients
2 tablespoons butter
2 leeks, white only – about 1-1/2 cups
1 clove garlic, minced
3 cups riced cauliflower or florets cut up
1 cup Jerusalem artichokes peeled and sliced (5 oz.)
½ teaspoon salt
¼ teaspoon white pepper
3 cups chicken stock
1 cup lite coconut milk
¼ teaspoon nutmeg
Garnish:  Sliced mushrooms and onions sautéed with rosemary; and/or sliced green onion.

Instructions

  1. In pressure cooker set to SAUTE, cook leeks and garlic in butter over medium heat to soften.
  2. Stir in the cauliflower and Jerusalem artichokes, season with salt and white pepper and toss well. Pour in chicken stock to cover.
  3. Cover with lid, set to PRESSURE mode and cook for 6 minutes.
  4. Meanwhile prepare Mushroom Salad for garnish. In olive oil, sauté mushrooms, onion, rosemary, salt and pepper in olive oil to release liquid. Set aside. Slice green onion for garnish.
  5. When complete, use quick release method, then remove lid.
  6. Using immersion blender, puree until smooth thinning with coconut milk. Add nutmeg and adjust seasoning with salt or white pepper to taste.
  7. Ladle hot soup into bowls, top with Mushroom Salad and sprinkle with green onion.

 

Cauliflower Curiosity

Like many others, I’m curious about cauliflower and where it might lead me.  Even with its sometimes strong cruciferous flavors, it has the ability to carry other flavors as well.  I suspect it can be a real workhorse if its powers are properly unleashed—especially in lieu of starches and carbs.

One evening recently I didn’t have much in the fridge except a few aging vegetables, eggs, and a partial bag of riced cauliflower.  Since fried rice is the perfect venue for using up odds and ends, it is a handy meal to have in rotation.  But, as much as I like fried rice, I rarely have extra rice sitting around.  So, why not cauliflower?

I went to town, thinking fried rice.  I whacked a little bacon off my stash in the freezer and threw it into a hot skillet.   I added a healthy combination of the usual suspects: onion, red pepper, peas and carrots… This is  a stir fry that comes together in a hurry.

The star here, of course, is the cauliflower, but with this cast of characters it blends right in with all the other flavors and is hard to identify as such.  Other good news: it does not require much oil, and lacks the greasiness that can sometimes be an issue with fried rice.  Further, it tastes surprisingly clean and is highly satisfying.

For anyone not paying attention, I can see where this would be a great way to nefariously slip veggies into the mouths of non-believers.  More good news, the cauliflower fried rice holds up very well. Should you have any ‘leftover’, it can be reheated in the microwave.

Cauliflower Fried Rice

Ingredients
4-5 cups riced cauliflower or more.  Or, a partial head of cauliflower
2 slices bacon, sliced
½ medium onion
1 clove garlic, minced
½ cup red pepper, chopped
1 cup frozen peas, carrots, and/or corn, partially defrosted
1 teaspoon sesame oil
1 tablespoon soy sauce
¼ tsp. salt and pepper
2 egg
¼ cup green onion, 1-2 green onions

Instructions

  1. Use riced cauliflower or clean and cut the cauliflower into chunks. Place in food processor and pulse to chop the cauliflower until it resembles large grains of rice.
  2. In a medium-large sauté pan sauté the bacon over medium heat until it begins to crisp. Remove and drain the bacon on toweling. Leave 2-3 teaspoons of bacon fat in pan.
  3. Increase heat to medium high heat, add the onion and toss for 1-2 mins to soften; add the minced garlic and cook until aromatic. Add the red pepper and toss lightly.
  4. Move the vegetables aside, add the sesame oil then the cauliflower. Stir fry 3-4 minutes, until tender-crisp but not soft.
  5. Lower the heat to medium, add the partially defrosted vegetables, the soy sauce, and toss until the vegetables are heated. Return the bacon to the pan.
  6. Beat the eggs with salt and pepper.
  7. Add ¾ of the green onion to the pan vegetables and move them all to one side. Pour in the beaten eggs and stir to form soft curds and then combine with the vegetables.
  8. Top with remainder of green onions and serve. Serves 3-4.

Pizza Margarita in a Skillet: Faster than Dominos can Deliver

When using the very best ingredients it’s hard to beat a great combination like fresh mozzarella, vine ripened tomatoes, and basil leaves.  Add any other specialty touches like a drizzle of extra virgin olive oil, and you have the makings of a masterpiece.

Throw in a fine crispy bread and you will know why Pizza Margarita has long been considered one of the world’s great classics.

Last night I experienced such good fortune when I happened to have fabulous fresh bread dough—as well as all the above ingredients.  Easily, within ten minutes I was slicing into world class pizza.

I had a supply of excellent bread dough on hand thanks to local bread expert Marc Green, who has perfected his own no-knead bread for artisan bread baking.  With that in mind, I pulled out a heavy skillet and heated a good drizzle of olive oil. I flattened and patted out a portion of Marc’s dough, threw it into the hot pan, and covered it with a lid to create an impromptu oven.

Meanwhile, I gathered up pre-sliced mozzarella, thinly sliced fresh tomato, and plucked a few sprigs of basil off my doorstep plant. When the bottom was crispy, I gave it a flip and added my toppings.  It was quickly covered and left to cook for another 3-5 minutes, until the cheese melted and the bottom was golden brown.

Since my dough was well constructed and robust, it raised beautifully, much like a Chicago-style pizza.  Normally I prefer a thinner crust, but this was so good I nearly polished off the whole thing without stopping for a salad!

Given this simple technique, there is no reason why any other bread or ready-made pizza dough would not work.  I also sprinkled on red pepper flakes and sea salt but that’s a personal thing. Simply nothing else is required.  Not even a phone call or text message.

Pizza Margarita in a Skillet

Inspired by Marc Green’s No-Knead Bread

Ingredients
one recipe bread dough
fresh sliced tomato
fresh sliced mozzarella
fresh basil leaves
olive oil

Directions

  1. Turn raised, room temperature dough out onto lightly floured surface. Lightly dust with flour and cut into four or more portions and shape into balls.
  2. Heat a medium skillet (8” approx.), heat 1-2 tablespoons oil into bottom until it shimmers. Flatten one ball with hand and press into the diameter of the skillet; carefully slide the dough into pan.
  3. Cover with a lid and cook 3 minutes until golden brown on bottom and dough has risen, uncover and carefully flip over.
  4. Place the tomato slices, mozzarella slices, and basil leaves on top of the dough.  Cover with lid and cook 3-5 minutes longer until cheese is melted and bottom is golden brown.   Remove to cutting board, cut into wedges and serve hot.  Repeat pizzas as needed.

Kimchi, the New Salsa

These days kimchi is the condiment I reach for first in the fridge, now replacing a line-up of salsas, from verde to chipotle.

I’ve been collecting kimchi recipes for ages, but have rarely made one, due to the large quantity they yield and the time required to pull it off.  I recently came across an interesting concept that really caught my attention—intriquing enough I  had to give it a try.

In Julie O’Brien and Richard Climenhage’s Fresh and Fermented cookbook, they are talking my language. Their quick and simple kimchi begins with unpasteurized sauerkraut, a naturally fermented process that gives all the flavor and health benefits one could ask for.

I was able to track down the essential Korean red pepper, gochugaru, at my local Asian market. It too, has become one of my favorite seasonings. Mildly hot and slightly smoky, it works well in many applications.

The drained sauerkraut is topped off with the gochugaru, fresh garlic, ginger, and green onion—just enough of each for balance. It’s all covered with a salt brine and left to ferment at room temperature for about a week.

Once it’s burbling nicely, it’s refrigerated and ready to eat, but will improve the longer it ferments.  This simple technique transforms the sauerkraut into a hot and spicy condiment that is good on anything from eggs, to kielbasa or tacos, and of course, on chili!

Quick and Simple Kimchi

Inspired by Fresh and Fermented, Julie O’Brien & Richard J. Climenhage

Ingredients
2 cups unpasteurized refrigerated sauerkraut
1 tablespoon green onion, minced
2 teaspoons Korean red repper (gochugaru)
1 teaspoon minced garlic
½ teaspoon minced ginger

Directions

  1. Drain the sauerkraut and combine with the remaining ingredients.
  2. Pack into a 3-cup jar and top off with brine (see below) to cover the kraut and leave 1” from below the rim to allow for fermenting activity.
  3. Let sit at room temperature out of bright light for about 1 week, then refrigerate.
  4. It is ready to eat but will improve the longer it ferments. Yield: about 3 cups.

Additional brine:  Ratio: 1-1/4 teaspoon sea salt to 1 cup room temperature non-chlorinated water.  Dissolve the salt in the water.

Let Them Eat Cake

Oops! I almost ate the last piece of this incredible cake without taking time for a blog photo. That is what happens when you care more about eating cake than preserving its place in history.

What’s in a name?  Somehow, chocolate-and-zucchini do not incite great waves of excitement.  I don’t know if this is the impetus of Clotilde Dusoulier’s beloved blog Chocolate and Zucchini, but it surely should be. As Clotilde aptly describes her Chocolate & Zucchini Cake, ‘the grated zucchini melds into the batter and the strands disappear… into a voluptuous chocolate flavored cake.’

Admittedly, chocolate is not my thing.  But if there is anything that would change my mind, it would not be a flourless chocolate cake, or a rich chocolate truffle, it would be this cake. Right out of the oven, the charming exterior has a crisp brownie-like crust which is elegantly foiled by its light, well-constructed interior crumb.

Thanks to the mysterious zucchini addition, it is perfectly moist, and for a chocolate cake the butter/oil content is surprisingly low. It is a well-balanced cake, not too sweet, but deeply flavored with cocoa powder, chocolate bits, and a hint of coffee.  Yes, it’s all of that.

Chocolate & Zucchini Cake

From Clotilde Dusoulier’s award winning blog, Chocolate and Zucchini. First published in April 2004 and updated in August 2017.
 
Ingredients
1/2 cup unsalted butter, at room temperature, or 1/2 cup olive oil, plus a pat butter or teaspoon oil for the pan
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
3 tablespoons strong cooled coffee
3 large eggs
2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini
1 cup good-quality bittersweet chocolate chips or roughly chopped
Confectioner’s sugar or melted bittersweet chocolate (optional)

Instructions

  1. Preheat the oven to 350°F. Grease a 10-inch round springform pan or 8 1/2-inch square pan.
  2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In the bowl of a mixer, or by hand in a large mixing bowl, beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.
  4. In a large mixing bowl, combine the zucchini, chocolate, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.
  5. Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick. Fold the zucchini mixture into the batter, and blend with a spatula without overmixing.
  6. Pour into the prepared cake pan, and level the surface. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Don’t overbake.
  7. Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner’s sugar or a chocolate glaze if desired.  Serves 12

Meditation on Garlic

If you haven’t had fresh garlic, my friend, then you don’t know what you are missing.

In our grocery stores, we are mostly familiar with dried garlic that has likely been shipped in from some exotic port across the world from us.

Lacy Gage from Blue Moose Farm recently supplied me with enough heads of well-groomed garlic from her luxe gardens to make a full complement of fall garlic confit.

Yes, we love our garlic, but fresh garlic is the real deal. It is juicy, easy to peel, sweet, and has flavor worth shouting about. Anything else pales in comparison.

And so it is with my garlic confit.  It took 7 heads or approximately 75 peeled and trimmed cloves of garlic. But when you have something this luscious, it is not work. It becomes a Zen meditation on the profound glory of real food.

In this an ancient method of preserving garlic, peeled cloves are gently poached in olive or other mild oil, rendering the tamed garlic sweet, soft, and sublimely creamy. In very little time, you receive ready to use garlic, plus a richly infused oil for cooking or flavoring, and garlic with much of its obnoxious odor eliminated.

Garlic is good on just about anything.

Mash a few cloves with or without butter for instant garlic bread; make a quick salad dressing with a few smashed cloves, a bit of infused oil and a dash of vinegar; toss mashed cloves with steamed vegetables; add mashed cloves and oil to hot drained pasta with chopped tomato and a bit of basil. Or, slip mashed garlic under its skin before roasting chicken.

Garlic Confit

Ingredients
7 heads garlic, cloves trimmed and peeled
Enough olive oil to cover, approximately 1½ cup
1-2 sprigs of fresh thyme, rosemary, or savory
Bay leaf, dried red pepper

Directions

  1. Place the garlic cloves, oil, herbs, and a dried red pepper if desired in a small pan over medium-low heat; cover and poach until the cloves are tender but not browned, about 30 minutes.
  2. Cool to room temperature, transfer cloves to a clean 3-cup storage jar and cover with the infused oil.
  3. Cover tightly and store in refrigerator for several weeks; keep covered with oil.  Use clean utensils and handle with care to avoid contamination.  Yield: 2-3 cups.