Cauliflower Carbonara
I have had several requests for this recipe after mentioning it on Facebook so I though I would share it with my readers. Yes, I love, love, love cauliflower as you can see from some of the sides below. This spin on cauliflower will make even the pickiest vegetable eater ask for seconds. I mean can you really ever go wrong with cream, cheese, and pancetta – I think not. Best of all I do not use the traditional egg in this recipe so it is a bit more allergy and cholesterol-friendly – though you are basically eating cheese and cream so not exactly a light option, LOL!
Here is what you will need:
1 large head of cauliflower4-5 thick slices of pancetta
1 cup Parmesan cheese, grated
¾ cup heavy cream
3-4 tbsp, extra virgin olive oil
2 tbsp. salted butter2 cloves of garlic
Salt and pepper to taste
Let’s get prepping:
Rinse the cauliflower and cut the florets away from the large stem. You want to make sure that the florets are bite-sized and not too large. Stack the slices of pancetta and slice into ¼” squared (roughly) sized pieces. Finely mince the garlic cloves and set aside.
Let’s get cooking:
Add the olive oil to a large saucepan or deep skillet and bring to temperature over medium-high heat. You want the pancetta to brown not burn. Once the pancetta is nice and brown, throw in the minced garlic (adding it too soon will cause it to go bitter and that’s never nice). Toss in your butter and let it melt. Next add the cauliflower florets to the pan and stir. You want to make sure all of the florets are well coated with the olive oil and lovely fat from the pancetta. Depending on how you like your cauliflower (I prefer a bit al dente) cook for 8-15 minutes until you reach your desired tenderness. Reduce the heat to medium low and add the heavy cream and stir to coat the cauliflower. When the cream is nicely warmed, add your Parmesan cheese a little at a time stirring frequently to ensure everything is well coated. It will not dissolve completely but will make for a nice texture. Add a bit of fresh cracked black pepper to taste and you are ready to go. Taste and if you want to add salt it is up to you but the cheese, butter, and pancetta provide enough for GFM’s liking.
Note: If you are not going to immediately serve this dish, hold off on adding the cream and cheese until just before you are ready to plate to keep things creamy.
Here is what you will need:
1 large head of cauliflower4-5 thick slices of pancetta
1 cup Parmesan cheese, grated
¾ cup heavy cream
3-4 tbsp, extra virgin olive oil
2 tbsp. salted butter2 cloves of garlic
Salt and pepper to taste
Let’s get prepping:
Rinse the cauliflower and cut the florets away from the large stem. You want to make sure that the florets are bite-sized and not too large. Stack the slices of pancetta and slice into ¼” squared (roughly) sized pieces. Finely mince the garlic cloves and set aside.
Let’s get cooking:
Add the olive oil to a large saucepan or deep skillet and bring to temperature over medium-high heat. You want the pancetta to brown not burn. Once the pancetta is nice and brown, throw in the minced garlic (adding it too soon will cause it to go bitter and that’s never nice). Toss in your butter and let it melt. Next add the cauliflower florets to the pan and stir. You want to make sure all of the florets are well coated with the olive oil and lovely fat from the pancetta. Depending on how you like your cauliflower (I prefer a bit al dente) cook for 8-15 minutes until you reach your desired tenderness. Reduce the heat to medium low and add the heavy cream and stir to coat the cauliflower. When the cream is nicely warmed, add your Parmesan cheese a little at a time stirring frequently to ensure everything is well coated. It will not dissolve completely but will make for a nice texture. Add a bit of fresh cracked black pepper to taste and you are ready to go. Taste and if you want to add salt it is up to you but the cheese, butter, and pancetta provide enough for GFM’s liking.
Note: If you are not going to immediately serve this dish, hold off on adding the cream and cheese until just before you are ready to plate to keep things creamy.
Brussels Sprouts, Cauliflower, and Tomato Stir-Fry
The side dish is super easy and most importantly delicious. It is extremely versatile and pairs well with meat, fish, or poultry. Just a few simple ingredients and seasoning make for a dish that will have diners thinking you slaved away for hours in the kitchen.
Here is what you will need:
1 large head of cauliflower
1 large package (or 1 lb.) of Brussels sprouts
1 pint grape tomatoes
1 small bunch scallions
4 tbsp, extra virgin olive oil
2 cloves of garlic
3-4 tbsp. grated Pecorino Romano Cheese
Salt and pepper to taste
Let’s get prepping:
Wash all of your produce well. Cut the bottoms off of the Brussels sprouts and then cut in half. Slice the grape tomatoes in half sideways not lengthwise. Cut the cauliflower into bite-sized pieces and detach the florets from the stems. Slice the scallions into small rounds. Finely mince the garlic and set aside with the vegetables.
Let’s get cooking:
Add the oil to a large frying pan over medium heat and once hot add garlic and scallions. Sauté quickly stirring frequently. Next add the cauliflower and cook for 3-5 minutes. Next add the tomatoes and quickly toss as you want them to maintain their shape. Finally add fresh cracked black pepper and grated cheese stirring well. The cheese should add sufficient saltiness but add a bit of salt to adjust to your personal taste.
Here is what you will need:
1 large head of cauliflower
1 large package (or 1 lb.) of Brussels sprouts
1 pint grape tomatoes
1 small bunch scallions
4 tbsp, extra virgin olive oil
2 cloves of garlic
3-4 tbsp. grated Pecorino Romano Cheese
Salt and pepper to taste
Let’s get prepping:
Wash all of your produce well. Cut the bottoms off of the Brussels sprouts and then cut in half. Slice the grape tomatoes in half sideways not lengthwise. Cut the cauliflower into bite-sized pieces and detach the florets from the stems. Slice the scallions into small rounds. Finely mince the garlic and set aside with the vegetables.
Let’s get cooking:
Add the oil to a large frying pan over medium heat and once hot add garlic and scallions. Sauté quickly stirring frequently. Next add the cauliflower and cook for 3-5 minutes. Next add the tomatoes and quickly toss as you want them to maintain their shape. Finally add fresh cracked black pepper and grated cheese stirring well. The cheese should add sufficient saltiness but add a bit of salt to adjust to your personal taste.
Mom's Indian Cauliflower
Here is another of my mother’s great recipes. Always influenced by our travels here is a different spin on a cauliflower side dish. This dish is a real feast for the senses and I guarantee you will not look at cauliflower the same again. It is a fast and easy side that will have your family or guests thinking you ordered out for take away.
Here is what you will need:
1 head of cauliflower florets
¼ cup of olive oil or canola oil
1 tsp. black mustard seeds
½ cup shredded coconut
Cayenne pepper to taste
Salt to taste
½ tsp. or 1 tsp. Indian seasoning Hing (Asafoetida)* to taste
*available at Asian/Indian specialty markets or online at Amazon.com
Let’s get prepping:
Clean and rinse the cauliflower. Cut the florets into small pieces. Set aside. Now that was simple wasn’t it.
Let’s get cooking:
In a large sauté pan, bring the oil to temperature over medium heat. Add the cauliflower florets and black mustard seeds. Sauté for a few minutes until the cauliflower is roughly half-cooked (so slightly tender). Next add the shredded coconut, cayenne pepper, salt, and the Asafoetia. Continue cooking for 5-10 minutes.
Here is what you will need:
1 head of cauliflower florets
¼ cup of olive oil or canola oil
1 tsp. black mustard seeds
½ cup shredded coconut
Cayenne pepper to taste
Salt to taste
½ tsp. or 1 tsp. Indian seasoning Hing (Asafoetida)* to taste
*available at Asian/Indian specialty markets or online at Amazon.com
Let’s get prepping:
Clean and rinse the cauliflower. Cut the florets into small pieces. Set aside. Now that was simple wasn’t it.
Let’s get cooking:
In a large sauté pan, bring the oil to temperature over medium heat. Add the cauliflower florets and black mustard seeds. Sauté for a few minutes until the cauliflower is roughly half-cooked (so slightly tender). Next add the shredded coconut, cayenne pepper, salt, and the Asafoetia. Continue cooking for 5-10 minutes.
Mike's Quick Polenta Side
One day last week I was rummaging through the refrigerator before dinner trying to find something to pair with our main course. Well, I stumbled across some sun-dried tomato and basil polenta that I had purchased not too long ago but had no occasion to use...until now. Let's face it, after a long day at the office it is hard to be fabulous with food but this trick will help elevate the mundane to marvelous.
Prepared polenta is one of those things that come with a long shelf life when refrigerated and makes for a quick and delicious side dish that, with a few small tweaks, makes it look like you slaved away in the kitchen for hours. Try this fast recipe and it will be our little secret.
Here is what you will need:
1 package pre-cooked polenta (flavor of your choice)
2 vine ripened organic tomatoes
1 medium piece of naturally smoked Gouda cheese
2 tbsp. extra light olive oil
Chopped fresh (or dried) tarragon
Salt and pepper to taste.
Let’s get prepping:
Open the packaged polenta and slice into 1 ½ -2 inch pieces. Slice the tomatoes into nice ½-1 inch slices and set aside. Do the same thing with the Gouda cheese.
Let’s get cooking:
Heat a large frying pan with olive oil over medium heat until up to temperature. Place the polenta slice in the pan. Using a metal spatula, flip the polenta slices often allowing them to develop a golden crust on both sides. Once the polenta is crisp and golden, place a slice of tomato then a slice of cheese on top of each polenta round and cover the pan. Turn off the heat so as not to burn and let the steam work its magic. After a few minutes, remove the cover and ensure that the cheese has melted into wonderful gooeyness.
Plate two pieces per portion and enjoy!
Prepared polenta is one of those things that come with a long shelf life when refrigerated and makes for a quick and delicious side dish that, with a few small tweaks, makes it look like you slaved away in the kitchen for hours. Try this fast recipe and it will be our little secret.
Here is what you will need:
1 package pre-cooked polenta (flavor of your choice)
2 vine ripened organic tomatoes
1 medium piece of naturally smoked Gouda cheese
2 tbsp. extra light olive oil
Chopped fresh (or dried) tarragon
Salt and pepper to taste.
Let’s get prepping:
Open the packaged polenta and slice into 1 ½ -2 inch pieces. Slice the tomatoes into nice ½-1 inch slices and set aside. Do the same thing with the Gouda cheese.
Let’s get cooking:
Heat a large frying pan with olive oil over medium heat until up to temperature. Place the polenta slice in the pan. Using a metal spatula, flip the polenta slices often allowing them to develop a golden crust on both sides. Once the polenta is crisp and golden, place a slice of tomato then a slice of cheese on top of each polenta round and cover the pan. Turn off the heat so as not to burn and let the steam work its magic. After a few minutes, remove the cover and ensure that the cheese has melted into wonderful gooeyness.
Plate two pieces per portion and enjoy!
Go Ga Ga for Garlic Bread
If you read today’s blog post you’ll see a reference to my famous garlic bread, so I thought I would put it out there in Cyberspace for all to enjoy. Now I am not going to re-live the GF bread shortcomings discussion but do try my tweaks to the bread machine recipe I referenced or use your favorite loaf of fresh baked bread.
Here is what you will need (measurements depend on how much of the loaf you are using, recipe is for full loaf):
A loaf of your favorite, fresh, GF bread – a few days olds works even better
½ cup garlic, chopped (save yourself the headache and smelly hands and buy the pre-chopped at the grocery)
¼ cup melted butter
¼ cup extra light olive oil
¼-½ cup good grated Pecorino Romano cheese
1 tbsp. fresh cracked pepper
1 tsp. salt (skip if you like)
Pinch of herbs de Provence
Paprika
Garlic powder
Let’s get prepping:
Slice the bread into 1” to 1 1/4” slices. They need to be thick. Then cut the slices into vertical strips about 1 ½” wide – so they look like large fingers for lack of a better reference. In a large mixing bowl add the remaining ingredients (sans paprika and garlic powder which come later). Mix well. Line a backing sheet (or two) with foil and spray with non-stick canola oil. Preheat the oven to 300 degrees.
Let’s get cooking:
Take a few pieces of the bread and soak them in the mixture coating both sides and being sure to get lots of the garlic on each slice. Place the slices on the baking sheet. Sprinkle each slice with the garlic powder and paprika – and if you are a cheese love like me, a bit more of the Pecorino Romano. Please the sheet in the oven and bake slowly at 300 degrees. Time tends to vary but you MUST watch these because you are essentially toasting in the oil and you do NOT want to burn it as the garlic will become bitter. Check the undersides of the bread and when deep, golden brown flip and repeat.
This bread is a garlic lovers dream and as always play around with the recipe to best suit your tastes – as with all recipes it is just a starting point – go ahead and make it your own.
Here is what you will need (measurements depend on how much of the loaf you are using, recipe is for full loaf):
A loaf of your favorite, fresh, GF bread – a few days olds works even better
½ cup garlic, chopped (save yourself the headache and smelly hands and buy the pre-chopped at the grocery)
¼ cup melted butter
¼ cup extra light olive oil
¼-½ cup good grated Pecorino Romano cheese
1 tbsp. fresh cracked pepper
1 tsp. salt (skip if you like)
Pinch of herbs de Provence
Paprika
Garlic powder
Let’s get prepping:
Slice the bread into 1” to 1 1/4” slices. They need to be thick. Then cut the slices into vertical strips about 1 ½” wide – so they look like large fingers for lack of a better reference. In a large mixing bowl add the remaining ingredients (sans paprika and garlic powder which come later). Mix well. Line a backing sheet (or two) with foil and spray with non-stick canola oil. Preheat the oven to 300 degrees.
Let’s get cooking:
Take a few pieces of the bread and soak them in the mixture coating both sides and being sure to get lots of the garlic on each slice. Place the slices on the baking sheet. Sprinkle each slice with the garlic powder and paprika – and if you are a cheese love like me, a bit more of the Pecorino Romano. Please the sheet in the oven and bake slowly at 300 degrees. Time tends to vary but you MUST watch these because you are essentially toasting in the oil and you do NOT want to burn it as the garlic will become bitter. Check the undersides of the bread and when deep, golden brown flip and repeat.
This bread is a garlic lovers dream and as always play around with the recipe to best suit your tastes – as with all recipes it is just a starting point – go ahead and make it your own.
Quick and Easy Rice Noodles and Mushroom Sauce
Want a quick and delicious side dish that goes well with everything from beef to poultry? Try this fast and amazing GF rice noodle dish.
Here is what you will need:
1 package thin or thick rice noodles depending on your preference (I use A Taste of Thai brand noodles)
1 large package white mushrooms
1 large package Shitake mushrooms
1 large package/bunch Enoki mushrooms
1 large package baby Portobello mushrooms
1 small can sliced water chestnuts
¼-½ cup chopped garlic (if you like garlic go for the ½ if not adjust to taste)
Pinch of salt
Pinch of fresh cracked back pepper
Extra virgin olive oil
Let’s get prepping:
Before you start prepping the fungi, get the rice noodles going. The Taste of Thai brand is super simple and you basically just cover them with boiling water and walk away. Next clean and trim all of your mushrooms. I recommend using a mushroom brush vs. washing as the ‘shrooms will absorb the water like a sponge. Once clean, slice all of the mushrooms into strips (with the exception of the Enoki – these will just be broken up).
Let’s get cooking:
In a medium to large pot add just enough olive oil to cover the bottom of the pan over medium heat. Add your chopped garlic. Let the garlic cook for a bit being careful not to burn as this will make your sauce bitter. Next toss in all of the mushrooms and reduce the heat just a bit. Let it all simmer together. The mushrooms will release their natural water helping to create a fantastic sauce but it takes time and a lower heat – so patience my friends. After about 15 minutes or so you should have a wonderful mushroom sauce. Add a pinch of salt and fresh pepper to taste. At this point you could also add 2 pats of butter for a super rich sauce if you like. Once your noodles are soft, drain and add to the pot containing the mushrooms. Stir so that all of the noodles get a shower of sauce and serve while hot.
Note:
This dish re-heats quite nicely the next day in a 325 degree oven. Just be sure to re-heat in a covered dish.
Variations:
Try adding a few slices of good imported prosciutto into the mix. Or for a spicy taste of the East try mixing in some chili garlic sauce (my favorite is from Lee Kum Kee). This mushroom base is extremely versatile.
Here is what you will need:
1 package thin or thick rice noodles depending on your preference (I use A Taste of Thai brand noodles)
1 large package white mushrooms
1 large package Shitake mushrooms
1 large package/bunch Enoki mushrooms
1 large package baby Portobello mushrooms
1 small can sliced water chestnuts
¼-½ cup chopped garlic (if you like garlic go for the ½ if not adjust to taste)
Pinch of salt
Pinch of fresh cracked back pepper
Extra virgin olive oil
Let’s get prepping:
Before you start prepping the fungi, get the rice noodles going. The Taste of Thai brand is super simple and you basically just cover them with boiling water and walk away. Next clean and trim all of your mushrooms. I recommend using a mushroom brush vs. washing as the ‘shrooms will absorb the water like a sponge. Once clean, slice all of the mushrooms into strips (with the exception of the Enoki – these will just be broken up).
Let’s get cooking:
In a medium to large pot add just enough olive oil to cover the bottom of the pan over medium heat. Add your chopped garlic. Let the garlic cook for a bit being careful not to burn as this will make your sauce bitter. Next toss in all of the mushrooms and reduce the heat just a bit. Let it all simmer together. The mushrooms will release their natural water helping to create a fantastic sauce but it takes time and a lower heat – so patience my friends. After about 15 minutes or so you should have a wonderful mushroom sauce. Add a pinch of salt and fresh pepper to taste. At this point you could also add 2 pats of butter for a super rich sauce if you like. Once your noodles are soft, drain and add to the pot containing the mushrooms. Stir so that all of the noodles get a shower of sauce and serve while hot.
Note:
This dish re-heats quite nicely the next day in a 325 degree oven. Just be sure to re-heat in a covered dish.
Variations:
Try adding a few slices of good imported prosciutto into the mix. Or for a spicy taste of the East try mixing in some chili garlic sauce (my favorite is from Lee Kum Kee). This mushroom base is extremely versatile.