Roasted Cauliflower Risotto / Roasted Cauliflower with Cumin, Coriander & Almonds / Adobong Puti (White Adobo)

Blog Post & Recipe: Roasted Cauliflower Risotto

I saw this version of a risotto recipe from Pink Parsley a while back and was intrigued by the simple ingredients.

Blog Post & Recipe: Roasted Cauliflower with Cumin, Coriander and Almonds

This is something that is so simple once you make it a couple times, it's easy to whip together as a side dish for lunch or dinner or even just to snack on. Don't get me wrong - it's great when it's hot. But I kinda like it cold too

Blog Post & Recipe: 9 mornings: Adobong Puti/White Adobo

An adobo variation I really like is Adobong Puti/ White Adobo. It’s called that because it doesn’t use soy sauce. Instead you may opt to add fish sauce to give it that saltiness. I also like my adobo without the liquid/sauce, so I reduce the liquid until the meat is practically being fried in the rendered fat.

Mushroom Risotto / Roast Pork Loin with Apples & Sage / Roasted Cauliflower Caponata

Blog Post & Recipe: A Miracle: The Best Mushroom Risotto Ever

What could I put in it to make it richer and fuller tasting? Anchovies.

Blog Post & Recipe: apple picking

there are many classic combinations but few are better than pork, apples & sage - this dish is a simple roast dinner and the apples become unbelievably tender and creamy.

Roast Pork Loin with Apples & Sage

Blog Post & Recipe: Roasted Cauliflower Caponata

Cauliflower shines in many preparations, from steaming to frying. But boiling tends to draw out all it's flavor and nutrients. It might be a reason why so many people dislike the vegetable in the first place. Roasting is the technique everyone should be doing because it turns the cauliflower tender and sweet. This version of the Sicilian favorite, caponata, is just perfect for it.

Cauliflower Cream with Sausage & Green Capsicum / Stuffed Collard Wraps / Tongue Cured in Red Chile (Lengua Adovada)

Recipe: Cauliflower Cream with Sausage and Green Pepper

Fill ramekins with puree, top with peppers, sausage and chopped mozzarella. Bake for a few minutes (just until mozzarella melts) in a preheated oven on 180°/350°F.

Blog Post & Recipe: Superbly Stuffed Collard Wraps

Making collard wraps is quite simple. First you wash the leaves and pat them dry. Then, cut out most of the thick stem. Shmear your favorite spread on the leaf (I used my Thai Peanut Pumpkin Hummus) and pile on your toppings ...

Blog Post & Recipe: The Nasty Bits: Yak Tongue

Carne adovada translates roughly to "pickled meat," a vestige of days when pork was preserved in a mixture containing dried red chili powder and salt. In its modern version, the meat is smothered in a paste of dried red chili peppers, onions, garlic, and various spices. Dried red chili, that smoky-sweet powder so prevalent in the cuisine here, colors the paste bright-red and gives the mixture a rough, sandy quality. This red sludge will coat the meat and cook with the meat, so that after a two or three-hour period of braising, the scant liquid in the pan is thick-bodied and concentrated in flavor.

Tongue Cured in Red Chile (Lengua Adovada)

Browned Sardines / Roasted Cauliflower / Spanish Chilindron Stew

Blog Post & Recipe: Turning a humble can of sardines into an epicurean delight

I heat up the fish with a little butter then add sliced onions and minced garlic during the last 30 seconds (with no stirring so as not to break up the fish) so that the onion slices are still lightly crisp when the sardines are served.

Blog Post & Recipe: Roasted Cauliflower

Cut cauliflower cooks faster and there’s a lot more surface that gets browned (it’s what I do when I forget to start the whole cauliflower in time). But cooking it whole is easier, and it looks so cool while it’s roasting and does make a tantalizing presentation at the table.

Blog Post & Recipe: Spanish Chilindron Stew

It is rich, woodsy, and bright, a perfect combination of the “red food” many of us crave (spaghetti sauce, chili, etc – think about the colors in your favorite foods and you’ll find many of them are reddish) with the slightly austere, piney flavors that mark European wild game cooking ... As for what meat to use ... There is no reason you cannot toss in whatever you like.

Cuisses de Grenouilles (Crispy Frogs’ Legs) / Sourdough Mint Paratha / 8 Vegetable Recipes from Hugh Fearnley-Whittingstall

Blog Post & Recipe: Cuisses de Grenouilles or Light and Crispy Frogs’ Legs

Frogs’ legs do not taste like chicken. If they taste like anything, they taste like the crocodile I had in Nairobi

Blog Post & Recipe: Sourdough Mint Paratha / Indian Mint flatbread using Sourdough [ via ]

For those who do not recognize the title, Parathas are Indian flatbreads. Some are filled and some are just plain layered with ghee or oil. This one is more of a roti family, but is a little thicker than roti and has spices and herbs added to it.

Article & Recipes: Hold the steak: Hugh Fearnley-Whittingstall's vegetable recipes

Sweet potato and peanut gratin ... Chard and new potato curry ... Aubergine and green bean curry ... Cauliflower with sumac and seeds ... Chillies stuffed with beans ... Spicy carrot and chickpea pitta pocket ... Mexican tomato and bean soup ... Roasted new potatoes with harissa

Beetroot Tzatziki / Caramelised Cauliflower with Oranges, Olives & Saffroned Cous Cous / Catalan Tomato Bread

Blog Post & Recipe: Beet Tzatziki

4 small beets roasted until tender, 2ish cups of greek yogurt, one clove of garlic grated, juice of a lemon, salt and pepper, blend until delicious.

Blog Post & Recipe: Caramelized Cauliflower with Oranges, Olives and Saffroned Cous Cous

Last time cauliflower made an appearance on the blog, I cooked it like a steak for a bunch of vegans. Well the leftover cauliflower florets from that dinner were sitting in a bowl in my fridge last week and inspiration struck again. Here's what I did.

Blog Post & Recipe: Pan con tomate – Catalan tomato bread

Grill the slices of bread until golden, and rub each slice with the garlic pieces, which will wear down to nubbins as you go. Cut a tomato in half and rub it on a garlicky slice of bread, pushing as you go to make sure the juices and seeds are pressed into the piece of bread. Discard the pulp. Pour a generous slug of olive oil over each slice of tomato bread, and sprinkle with a little salt.

Chai Porridge / Pan-Fried Buttered Cauliflower with a Poached Egg / Maque Choux

Recipe: Chai Oatmeal

Pour milk into a saucepan. Whisk in salt and spices. Add vanilla bean and honey. Stir to blend.

Blog Post & Recipe: Pan-Fried Buttered Cauliflower with a Poached Egg

Chop the cauliflower into pieces, some quite small and others about thumb size. The difference in size will allow some bits to become crispy and the others to be soft and buttery.

Blog Post & Recipe: maque choux aka summer veggie delight

It requires a bit of chopping, but luckily it cooks up at a nice pace. Basically while you’re cooking one thing, you’re chopping the next thing that will be tossed in the pan. The whole thing takes about a half hour or so.

Ajvar / Caramelized Fennel & Onions / 5 Achar Recipes ("The Indian Answer to the Pickle")

Article & Recipe: Fall Brings Red Peppers and Ajvar, 'Serbian Salsa' [via]

The smoky and tangy spread, which also features minced garlic, olive oil and vinegar [as well as red capsicum], can be a bright garnish for a dish of grilled meats, paired with Mediterranean salads for a meze platter, or simply devoured on a piece of crusty bread threaded with olive oil.

Blog Post & Recipe: Caramelized Fennel and Onions

Fennel lovers, onion lovers, unite! And then take a shower in grated Parmesan, lemon zest, and chopped parsley. I'd like to say this is quick and easy, but it's not quick. It's long and easy, the sort of thing you can just put on the stove and give a stir every once in a while, as you cook the rest of the meal.

Blog Post & Recipes: Awesome Achars! The Indian Answer to the Pickle

In fact, achars are a singularly versatile kind of pickle. They can be made from fruits or vegetables, and be made sweet, spicy, or sour depending on the spices and flavorings used. A small amount of gingery pickle might balance the flavors in a spicy curry while a sour one can serve as an appetizer with papadum. An achar can also be mixed with fresh vegetables to make a quick salad. No matter how they're used, these pickles are intended to enhance a dish and add new dimensions of flavor.

MangoThokku - Mango Pickle ... Cauliflower Pickle ... Gajar Achaar - Carrot Pickle ... Mirchi-Ka-Achar - Green Chili Pickle ... Limbu Ka Achar - Lemon Pickle

Steamed Mussels / Cauliflower Sformatino with Shaved Vegetable Salad / Tea Cuisine: Green Tea-Lacquered Salmon with Sweet Potatoes & Spinach

Article & Recipe: Mussels: Your go-to sustainable seafood

This isn't a recipe so much as a basic method for steaming mussels; please do improvise with different flavor combinations, liquids, finishers, etc.

How to clean mussels ... How to store mussels ... How to cook mussels ... How to cook delicious mussels

Steamed mussels

Article & Recipe: Creamy cauliflower custard at Poggio

Sure enough, when the recipe arrived, we saw right away what makes it different: The cauliflower is cooked in cream and then pureed. McNee often adds a pinch of sugar, which brings out the natural essence of the vegetable. Then he bakes it at a low temperature so it gently rises and doesn't fall when it cooks.

Cauliflower Sformatino With Shaved Vegetable Salad

Article & Recipe: Tea cuisine

"Tea can do many things for you," Gold added. "The tannins in tea can be used to balance sweetness or richness in other ingredients. Tea can add depth of flavor to a dish, complexity or brightness. It can be used to tease flavors out, to bridge between different disparate ingredients or highlight certain aspects of a dish."

Green tea-lacquered salmon with sweet potatoes and spinach

Roasted Asparagus Soup / Cauliflower & Chickpea Curry / Lentils with Fennel, Kale & Sausage

Blog Post & Recipe: asparagus

it's super simple and a great way to use up extra vegetables.

Roasted Asparagus Soup

Recipe: Angela Hartnett's cauliflower and chickpea curry recipe

This vegetable has so many more uses than the classic cauliflower cheese and is used readily in Indian food. The secret is not to overcook it. Add it to the curry mix while it is still warm so it absorbs all the flavours.

Blog Post & Recipe: lentils with fennel, kale & sausage

This lentil dish is perfect for cold winter nights. It also contains fennel which has become one of my new favorite vegetables and is readily available all winter. If you wanted this to be a strictly vegetarian affair, just skip the sausage or trade in the meat for your favorite vegetarian sausage links and you’ll still have a fantastic meal.

Roasted Cauliflower with Parmesan / Soups Without Stock / Brioche

Blog Post & Recipe: Recipe for Roasted Cauliflower with Parmesan

I often toss my roasted vegetables with Parmesan cheese after they're cooked, but this recipe was a happy experiment where I added the cheese before I roasted the cauliflower, and it was crispy and delicious!

Blog Post & Tips & Recipe: introducing soupstones +7 tips for full flavoured soups without using stock [5 ingredients | 10 minutes]

1.use aromatic vegetables ... 2. season with soy sauce ... 3. use a full flavoured accompaniment ... 4. don’t overdo the water ... 5. season seriously ... 6. use a little acid ... 7. spice it up

broccoli & parmesan soup

Blog Post & Recipe: Gluten-Free Bread Recipe: Brioche

This gluten-free bread recipe tastes best the day it’s baked, so I recommend making the dough and storing it in the refrigerator for up to five days, baking small amounts as you need it. That’s the beauty of this recipe — the dough lasts quite a while, so you can have freshly baked gluten-free brioche every day with minimal effort.

Storing Lettuce / Roasted Cauliflower with Anchovy Mayonnaise / Seasoning

Blog Post: How to Store Lettuce in the Fridge

I love the concept: washing and drying all the lettuce at once, then putting it nicely in the bottom fridge drawer lined with towels.

Blog Post & Recipe: Roasted Cauliflower with Anchovy Mayonnaise

It just doesn't stand up on it's own. However, roasting the florets intensifies the flavour, making them nutty, crispy and especially delicious when given a good dunking.

Blog Post: the absolute beginners guide to the art of seasoning

There are two main times to think about seasoning – the beginning and the end. For slow cooked dishes it’s a good idea to get some salt in early so it can spread through the whole dish over time. For most other things seasoning at the end is the best way to go.

Grilled Butter Lettuce with Buttermilk-Chive Dressing / Bread & Butter Pickles / 20 Curry Recipes

Blog Post & Recipe: Grilled Butter Lettuce with Buttermilk-Chive Dressing

While the grilled Caesar we love is brushed with oil and garlic prior to grilling, this salad is just sprinkled with salt and then laid onto the grill, cut side down, until the greens have a nice char.

Blog Post & Recipe: bread and butter pickles

... So very sweet! So sweet that I thought that the sugar level was a typo but sure enough, every other recipe I found listed sugar amounts in cups. Ayee. This one only called for one but I reduced my batch to 3/4 of a cup ...

Recipes: 20 of the best: curries

Chicken korma ... Avial mixed vegetable curry ... Lamb and cashew curry ... Massaman curry ... Burmese chicken curry ... Beef kofta ... Thai green curry with fish ... Butter chicken ... Prawn and green mango curry ... Sweet peanut chicken curry ... Eggplant and potato curry ... Malaysian fish curry ... Longrain's red beef curry ... Chicken and bean madras ... Turkey chilli ... Fish curry ... Thai red curry burger ... Chickpea curry with rice ... Prawn green curry ... Pumpkin, cauliflower & chickpea curry

Cochinita Pibil / Ginger Beer / Curried Cauliflower Couscous

Blog Post & Recipe: A Twist on Pulled Pork! Cochinita Pibil from Simply Recipes

When this recipe for cochinita pibil come up on Simply Recipes, we were immediately captivated by its description of pork shoulder braised in orange juice and Mexican spices.

Blog Post & Recipes: Ginger Beer

I was interested in a non-alcoholic version that I could use as a mixer with soda or something a little stronger and decided to give making my own ginger beer a go. You’ll need a lot of ginger. Two and a half pounds of it, to be precise.

Blog Post & Recipe: Curried Cauliflower Couscous

That something is cauliflower couscous, so named because the finished product roughly resembles couscous ... When I think of regular couscous, I immediately think of that golden colour and in this cauliflower version, the combination of curry powder and butter tint the cauliflower.

Cauliflower with Tomatoes / Raspberry Lenten Buns / Nigel Slater Roasts Chicken

Blog Post & Recipe: Gobi Tamatar/Cauliflower with Tomatoes

As ill famed as this flower might be, I don’t think it stinks; I think it is one fantastic thing that absorbs a lot of flavors.

Blog Post & Recipe: Decadent Lenten Buns

It's Shrove Tuesday here in Estonia today, which means that people eat copious amounts of vastlakuklid aka Lenten buns aka semlor today ... this year I decided to be a bit more adventurous, so I flirted with chocolate Lenten buns and marzipan-raspberry buns.

Article & Recipe: Nigel Slater's roast chicken recipes

Sometimes I roast a chicken without the usual anointment of butter or olive oil. Just a generous scattering of sea salt and black pepper over its skin and a handful of aromatics up its bum. [he gives instructions]

A warm chicken and orange salad for winter ... Apple and rhubarb purée with almond brittle

Soboro Donburi / Roasted Cauliflower / Five Savoury Pies

Blog Post & Recipe: Soboro Donburi: Seasoned Ground Meat over Rice

Soboro Donburi is essentially seasoned ground meat and egg (usually scrambled) over rice. It's an extremely simple dish and it makes for a fantastic and quick mid-week meal. You can use any type of ground meat for this recipe, but I consider ground chicken thigh to have the best flavor.

Blog Post & Recipe: Momofuku Ssam Bar Roasted Cauliflower

But this roast cauliflower from David Chang and Peter Meehan’s new cookbook is a little fresher, a little brighter and spicier. It has fragrant cilantro and mint and just enough heat. You could serve this with jasmine rice and a pork chop or a nice piece of arctic char—it’s a little intense to eat as a main course.

Blog Post & Recipe: The savory pie

Links to recipes are in the sidebar on the left.

#
Recipe: Classic chicken, leek and fennel pot pie
#
Recipe: Curried lamb pasties with spicy sweet potato and tamarind Recipe: Curried lamb pasties with spicy sweet potato and tamarind
#
Recipe: Wild mushroom, spinach and ricotta pie Recipe: Wild mushroom, spinach and ricotta pie
#
Recipe: Basic savory pie dough No. 2 (cream cheese)
#
Recipe: Basic savory pie dough No. 1 Recipe: Basic savory pie dough No. 1

Cauliflower Risotto with Anchovy Crumbs / Chicken Stew / Top 10 2009 Posts on Serious Eats

Blog Post & Recipe: Cauliflower Risotto with Anchovy Crumbs

The risotto was delicious but the real revelation was the anchovy crumbs , very unami and I now want to eat them on everything , thinking baked potatoes, macaroni cheese.

Blog Post & Recipe: Chicken Stew

What makes this stew so heartwarming are the aromatic spices – fennel, clove, cinnamon and finally some rosemary, thyme, peppercorn and crushed pepper.

Blog Post: The Year That Was: Top 10 Posts on Serious Eats

1. The Food Lab: Perfect Boiled Eggs »
2. Recipe: Rice Krispies Sushi »
3. Sunday Brunch: The Greatest Waffle Recipe Ever »
4. Recipe: How to Make a Choco Taco »
5. One Dozen Trader Joe's Eggs, Each with a Double Yolk »
6. Adam's Top 8 Pizzas of 2009 »
7. The Food Lab: Turkey Brining Basics »
8. A List of Street Food Vendors Using Twitter »
9. The Ultimate NYC Chocolate Chip Cookie Tour »
10. Animal-Style Fries at In-N-Out Burger »

Three Potluck Recipes / Collard Greens with Red Onion and Bacon / The Kitchn's Editor's Favourite Posts of 2009

Blog Post & Recipes: Potluck Recipes

Cauliflower Gratin ... Mushroom Pate ... Cranberry Sauce

Blog Post & Recipe: Collard Greens with Red Onion and Bacon

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved.

Blog Post: Editor's Choice: Dana's Favorite Posts of 2009

One of the Kitchn editors picks her favourite posts of the year (and another editor picks hers, and another editor picks hers, and another editor picks hers, and here are the site's most popular posts of the year).

Ina Garten's Lemon Cake ... A Profile of Washed Rind Cheeses ... Whiskey Old-Fashioneds (With Really Good Fruit) ... Jamie Oliver's Chicken in Milk Recipe ... Tarragon-Strawberry Jam ... How to Make Pasta: Tips From My Italian Mother-in-Law ... Victoria Sponge Cake and What's the Difference? Clotted Cream, Devonshire Cream, Double Cream ... Our Food Lover's Guide [to some North American cities] series ... Acts of Kindness: Send Groceries Instead of Flowers ... Baking Soda and Baking Powder: Why Use Both? ... My Edible Escape: A Baguette Sandwich in Bayonne.

Threadcakes. Cut Your Food Bill. One Blogger's Ten Favourite Recipes.

Webpage: Threadcakes Gallery

An online cake competition by Chris Cardinal & Threadless.com

Article & Recipes: 7 tips to cut food bill but not flavor

1. Cook at home ... 2. Buy on sale ... 3. Buy what's in season ... 4. Shop smart ... 5. Use less protein ... 6. Throw nothing away ... 7. Use what you have

Olive dip ... Bean dip ... Everything but the kitchen sink meatloaf

Blog Post & Recipe: woohoo!

Well, I’m not sure how this happened, but my 500th post just crept up on me. I’ve dug through the archives and pulled out my favorite 10 food recipes to share with you one more time ...

blood orange + cherry cream scones ... fresh cherry + raspberry muffins ... ricotta, green onion & green garlic gnocchi ... garlicky baked fries ... port-braised cipollini onions ... carmelized cauliflower with salsa verde ... rosemary + pinenut shortbread cookies ... rhubarb johnny ... ginger cookies ... occidental fudge

Oven-Roasted Corn. Cauliflower. Radishes.

Blog Post & Recipe: Oven-Roasted Corn-on-the-Cob

At the risk of hearing a great collective "Duh" from my readers, I shall now impart unto you my new favorite way to cook corn-on-the-cob ...

Blog Post & Recipe: Simple Cauliflower Recipe

Cauliflower is endlessly adaptable, and cooking it this way is quick and delicious. After just a few minutes in the pan the cauliflower starts to brown, and then takes on a deep, nutty flavor. I'll share the version we made the other night - pan-fried cauliflower with garlic, chives, lemon, Parmesan, and flaky sea salt.

Blog Post & Recipes: How To Eat a Radish: Tips, Ideas, and Recipes

When we shared our quick appetizer, radish slices layered on bread with cheese and chives, several of you mentioned that you're trying to eat more of these crunchy, delicious spring vegetables ...

Radish Recipes

• An easy appetizer, with radishes, chives, soft cheese and bread. Pretty, too!
• Very quick radish pickles.
• A gorgeous creamy, crunchy radish salad.
• Fresh tuna with radish salad and wasabi dressing.
• Radish and mango relish to garnish a pea soup.
• Yes, you can cook a radish! Braised radishes with shallots.
• And again, this time with rice vinegar and mint.
• Bread and butter with radishes.
• Great snack: radishes with cream cheese and chives.
• And the classic serving idea: radishes with butter and sea salt.