Saturday, March 27, 2010

Cauliflour Puree - Delish!

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Times:

Prep
15 min
Inactive Prep
--
Cook
30 min
Total:
45 min

Ingredients

  • 2 heads cauliflower, core removed, cut into florets
  • 1 tablespoon olive oil
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1/2 bunch chives, minced for garnish

Directions

Preheat oven to 350 degrees F.

On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.

Thursday, March 4, 2010

More INDIAN FOOD! Potato and Broccoli Curry

http://www.ivu.org/recipes/indian-root/potato-and-broccoli.html

Potato And Broccoli Curry
from Jon Dart

Serving Size: 1

In A Saucepan, Saute

  • 1 Tablespoon Olive Oil
  • 1 Clove Garlic -- minced
  • 1/2 Teaspoon Ground Coriander
  • 1/2 Teaspoon Ground Turmeric
  • 1/4 Teaspoon Ground Cumin
  • 1/4 Teaspoon Ground Ginger
  • 1/8 Teaspoon Dry Mustard
  • 1 Dash Ground Red Pepper
Add
  • 1/2 Tablespoon Olive Oil
  • 1 Cup Water
  • 1 Potato -- diced (unpeeled ok)
  • Vegetables
  • 1 Cup Broccoli -- chopped
  • 1 Carrot -- sliced
  • 1/4 Teaspoon Salt
  • 1/2 Tablespoon Curry Powder
Fry, stirring often to coat potatoes with seasonings. When potatoes are almost tender, add last 4 ingredients.

Cover and simmer until broccoli and carrots are tender. Serve with rice or pasta.