Good things with garlic!

In the early nineties there was an Italian chef on PBS who introduced me to this favorite of braised cauliflower which is eventually roasted with tortellini.  It is super easy to make, really tasty, and perfect for a cold winter night.  For a vegetarian version, eliminate the anchovy and instead use a splash of soy sauce.

The perfect addition to this cauliflower and tortellini bake, garlic chips are buttery and sweet, and make for great bursts of flavor.  Saute thinly sliced pieces in olive oil over medium heat until just golden (go too far and you'll wind up with bitter chips), remove from heat and set on paper toweling while cooking rest of dish....

 

Saute thick slices of cauliflower in olive oil, red chili flakes and anchovies (which completely break down and lend a superb, intense layer of flavor) until seared and golden on each side.  It took one large head of cauliflower cooked in two batches to get what you see above.



Al dente tortellini (Vermont Putney Pasta Co. ~115 miles) and a bit of their cooking water (~1 cup) were added to the cauliflower, along with chopped basil, grated parm or romano cheese, and the garlic chips.  You don't need to mix it all together; just layer as you go, making sure the thicker pieces of cauli are tucked down into the added cooking water.  Spread an even coat of fresh bread crumbs mixed (~1 cup) with melted butter or more grated cheese all over the top and bake for 15 minutes at 375.



Puree of Sunchoke and Cauliflower Soup

Twenty-seven degrees out here in NH, and I've got a pot of sunchoke and cauliflower soup that I cooked up last night, and fougasse from Beach Pea.  Need I say more?  :)  The inspiration for this soup came from an old Food and Wine recipe that you can find online here.  A quick note about sunchokes: they don't need to be peeled but they do need to be rinsed, particularly between the knobs where dirt collects.


Cauliflower from Heron Pond Farm and sunchokes from Wake Robin Farm (thyme from my garden)


This could not be an easier soup to make from local and homemade ingredients.  Chop, drop and simmer...puree, season and serve!  I brighten my version with either apple cider vinegar or sherry vinegar.  Blue cheese, or any aged goat cheese, would be delectable as a garnish on this soup.


Sure does look like fish chowder!



Quick puree with my 2nd favorite kitchen tool...



...results in this finished bowl of goodness!

Cauliflower Gratin and Immersion Blenders

When I came across this gorgeous, milky white, organic cauli the other day, I just knew I had to turn it into something to die for.  I mean, really, how often does cauliflower take center stage?  I remembered seeing a gratin recipe in Thomas Keller's book, Bouchon, not too long ago, so cauliflower gratin ("gratin de chou-fleur!") it was!

The best part of the recipe (IMHO) is the fact that nearly every speck of the cauli is used--even those teeny, tiny crumbs left on the cutting board after a knife has been taken to it.  Another best part is that this is a super easy meal to prepare if you've got the right tools: a food processor, 1 pot, an immersion blender, and individual gratin dishes.  (For those last two, a conventional blender and one 8"  shallow casserole dish will work, too ;~)

Read on to see the recipe for this creamy, sophisticated yet simple dish.