Rockpool's Cream of Cauliflower Soup with Parmesan - Gastromony Cauliflower rocks. My kids love munching on little steamed florets of it and the classic gratin of cauliflower is a venerable side item to accompany any main meal. Unfortunately, half a head of cauli has been about $4 in the supermarkets and not a great deal cheaper at markets. I’m guessing this vege is pretty susceptible to insect infestation (who hasn’t bought a cauliflower that wasn’t home to those tiny bugs) so an edible crop gets pretty pricey. It was therefore almost a shock for me to walk into Coles last week to find a whole head of cauliflower going for $1.80.
50 Amazing Zucchini Recipes (for Sneak Some Zucchini on to Your Neighbor's Porch Day) (Originally posted with 20 Zucchini Recipes; updated with more favorites in August 2013.) It may not be an official government holiday, but gardeners everywhere celebrate August 8 as Sneak Some Zucchini on to Your Neighbor's Porch Day. Several years ago I did a zucchini round-up in honor of the day, but since then I've made so many more recipes with zucchini that I decided to give that post a make-over and update it with some of my new favorites. You still have a few more days before you need to start sneaking the zucchini on to the neighbor's porch, so maybe these recipes can help, or at least you can leave the neighbors a recipe idea along with that zucchini! I've divided the recipes into categories this time to help you find something you'll like. There are lots of other bloggers who have good zucchini recipes too, so after my list I'll share a few links to other places to find them.
Crunchy Chickpeas with Rosemary and Olive Oil Recipe - Emily Farris 2 15-ounce cans of chickpeas, drained, rinsed, and dried 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped fresh rosemary 1 tablespoon kosher salt 1 teaspoon garlic powder 1 teaspoon black pepper Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy. Make Ahead The chickpeas can be roasted up to 1 day ahead. How to Make Mini Tortilla Crust Pizzas Although, I am a vegan who tries to eat healthy foods, I commit one sin each and every Saturday – I EAT PIZZA! I love it with gorgonzola cheese and pear when the crust is as thin as a parchment. As much as I liked these Breakfast Bread Bowls, I would rather eat a piece of crunchy pizza in the morning instead another piece of bread (but that’s just my freaky idea). Check out Mini Tortilla Crust Pizzas prepared by “Cheekykitchen” for Tablespoon. They are cute, they are super mini and the idea of baking them in Muffin Tin is incredibly clever.
Paul Bertolli's Cauliflower Soup recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Homemade Pickles – All food Recipes Homemade Pickles Cool and crunchy, delightfully sour and capable of going from snack to sandwich without a hitch — that’s what I call a good pickle. Did you know that they’re a cinch to make at home? You don’t even need to set aside the afternoon; you can make a few pint jars in less than thirty minutes. Here’s everything you need to know to make your own batch of homemade dill pickles right now.Ingredients: 24 (or so) small 4″-5″ pickling cucumbers9 cloves garlic, ends removed and smashed9 bay leaves2 1/2 tbls pickling spice(cloves, coriander, allspice, pepper, mustard seeds)Fresh Dill4 tbls large granule sea salt (kosher salt)
Crostini di Cavolo Nero recipe on Food52 Author Notes: These winter crostini of Tuscan kale flavored with lemon and garlic may seem simple, even too simple, but this is what makes crostini so wonderful – for both the cook and the eater. In a way, these particular crostini are just an elaboration on the most elemental of all crostini, Tuscany's fettunta – literally, the “greasy slice”: a slice of rustic Tuscan bread, chargrilled to toasty perfection, is rubbed with a raw garlic clove, seasoned with salt flakes and drenched in a rather lavish amount extra virgin olive oil. As simple as you can get, when done properly with good, thick, green olive oil and just the right amount of garlic, this is surely one of the most satisfying dishes on earth. Add some cavolo nero, with its bumpy, long, cypress-green leaves, enchanced with a squeeze of lemon, and in under ten minutes, you have a delicious and healthy starter that tastes of a Tuscan winter.
Why You Should Definitely Cook Bacon in the Oven There are several good reasons for cooking bacon in the oven, sandylc notes on Chowhound. One, it's easier than frying it in a skillet. Two, baking yields flatter, more evenly cooked strips. And three, you can cook a ton at once. For best results, arrange the slices in a single layer on a baking sheet (line it with foil for easier cleanup) and bake at 350 degrees Fahrenheit for 20 to 25 minutes. This allows the bacon to cook in its own rendered fat, which makes it crisp.
Turban Tadka by Master Chef Sanjeev Kapoor. Method Step 1 Grind oats to a coarse powder and put into a bowl. Add gram flour, yogurt, salt and sufficient water to make a batter of uttappam consistency. Step 2 Vegan Lemon Asparagus Pasta I think you become an adult when you start making your own pasta sauce. Oh, and paying your own bills. That’s also important. I don’t remember exactly this happened for me, but it was one of the best decisions I’ve made in the kitchen.