Meatless Monday - Cauliflower Steaks and Bulgar Pilaf

I saw a recipe for Cauliflower steaks last week in the newspaper, I'd never heard of such a thing, but a little poking around on the Internet shows I must really be behind the times. There are many recipes for this, read a few and make it your own, that's what I did.

Ingredients:
3 tsp extra-virgin olive oil divided
1 medium Cauliflower
Pinch of kosher salt
Fresh ground black pepper
Grated Pecorino Romano
1 cup bulgar wheat
Red pepper - diced
Onion diced/sliced

3 cloves garlic sliced

Directions:

Preheat the oven to 250F degrees.

Place bulgar in a bowl, cover with boiling water. Cover the bowl with a plate.

Add 1 tsp EVOO to a pan over medium high heat.

Add the vegetables and saute until tender crisp.

Drain the bulgar well and add to the vegetable mixture.

Toss together, and turn heat as low as it goes, while preparing the cauliflower give the pilaf a stir now and then.

Cut two 3/4" steaks from the center of a head of cauliflower including the stem. Trim off any leaves or nasty bits. Reserve the rest for another use.

In a skillet, heat up 1 1/2 tsp oil over medium-high heat.

Lightly brush on side of cauliflower with oil, sprinkle with salt and pepper.

Add the cauliflower steaks, seasoned side down, while first side is cooking, repeat the oil, salt and pepper on the unseasoned side.

Press it down with your spatula to get a good sear.

Turn and sear the other side.

Remove from heat and place on a baking sheet.

Top with grated Pecorino Romano  put in oven and bake for 9 minutes.

After 9 minutes turn oven from bake to broil and broil until cheese is bubbling.

While cauliflower is finishing up, increase pilaf heat to medium and toss again.

Plate and serve!






















Until next time, Eat Well & Keep Digging

The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener

Meatless Monday - Summer/Winter vegetable stuffed shells

Last summer we put up both pumpkin puree (frozen) and a nice tomato eggplant relish. It came to the dear wife to combine them both.

She made this last fall but didn't document how, so we set out  to document the process today. The sweet vegetables, and the savory creamed spinach topping are a satisfying combination. This can be made a day ahead and refrigerated until ready. You could probably freeze it too, but I haven't tried that.

Ingredients:
2 cups pumpkin  or squashe puree
2 cups tomato eggplant relish, recipe here
25 large pasta shells
2 bags spinach
1/4 cup chopped onion
1 clove garlic minced
3 tbs butter divided
2 tbs flour
2 cups milk
1/4 cup grated Parmesan
Salt and pepper to taste



Directions:

Preheat oven to 350F

In a food processor, puree the eggplant relish.

Combine with the vegetable puree with the pumpkin.

Cook pasta according to package directions, rinse.
Stuff shells with vegetable mixture, place in 9x13 oven proof pan. Spray first wth cooking spray or lightly grease.

Make the creamed spinach.

Over medium high heat, melt  1 tbs butter, add onions an garlic.

When onions are translucent, add spinach and cook until soft.

Transfer cooked spinach to food processor and pulse until chopped.

Melt 2 tbs butter over medium high heat, add the flour.

Cook, stirring for 5 minutes.

Add 1 cup milk - and whisk until mixture boils and thickens.

Add spinach and stir to combine.

Add another cup of milk, stir until thick.

Check seasoning - salt and pepper to taste.

Pour over stuffed shells.

Sprinkle with parmesan.

Cover with foil and bake for 30 minutes, remove foil and bake another 10-15 minutes until parmesan is golden brown.

Until next time Eat Well and Keep Digging!



The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener

Meatless Monday - Caramelized Onion Tart with tomatoes

Here is a winner for Meatless Monday.

Sometimes I romanticize food, the smells, the textures, the memories or feelings it evokes. Savory tarts are one of those foods. They are easy to make, yet so different from normal fare around here. 

A room temperature savory tart, a bit of crisp greens, a glass of wine, and I could be many places other than a suburb of Chicago.

A while back I made a pizza with duck breast prosciutto and caramelized onion.  I keep going back to the onions, they were so sweet and rich.

Let's make a tart. Traditionally we would make a short crust pastry (a Pâte brisée) and we will show that one of these days, but today I'm going with an adaption of a recipe from over at Chocolate and Zucchini, (a fantastic foodie website that has been around since 2003! Go check it out.) It is nontraditional in that it calls for olive oil and whole wheat flour. A bit different than "normal" but very quick and easy. If you want to use the traditional crust, by all means - please do!

For the Tart (Makes enough to line a 11- to 12-inch tart pan.)

Ingredients:
8.8 ounces (about 2 cups but since I have a scale, I'll use it) 50/50 mix of all-purpose and whole wheat , plus more for dusting the work surface
1 teaspoon salt
1 teaspoon dried herbs (I used Herbs de Provence)
1/4 cup olive oil
1/2 cup cold water

Directions:
Grease the pan lightly if it doesn't have a nonstick coating.

Put the flour, salt, and herbs in a medium mixing bowl.

Add the oil and mix with a fork.

Add the water, mix with the fork until it is absorbed, then knead lightly  until the dough comes together into a ball.

Turn the dough out on a lightly floured work surface.

Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan.

Add a little more flour on theboard or on the top when it seems like it is getting sticky.

Be fast about it, you don't want to overwork the dough as it would be tough.

Transfer the dough carefully into the prepared pan and line it neatly. Clearly this is not my forte. We'll call it a "rustic" tart!

Trim the excess dough, and place the pan in the refrigerator for 30 minutes to rest.



















You can then blind-bake the crust (prick with a fork first), or fill it right away, depending on the filling.

In any event, it will take 20 to 25 minutes at 400°F to bake thoroughly.

For the Filling:
Ingredients:
4-6 cups of sliced onions
1 large tomato sliced (optional)
2 tbs butter - or oil (or a combination)
1 tsp coarse salt
8 oz of cream cheese softened (goat cheese would be spectacular!)
1 tsp Herbs de Provence
1/2 tsp garlic powder
1-2 tbs Balsamic vinegar

Directions:
In a small bowl, combine cream cheese, herbs, and garlic powder thoroughly. Set aside.

Slice the onions. They sure are pretty.

In a heavy pan add the butter and oil over medium high heat until the butter stop foaming

Add the onions, sprinkle with salt.  Stir.  It looks like a lot, but will cook down a great deal.

Reduce heat to medium and cook, stirring often. You don't want them to crisp, just wilt and melt into super tender bits. Cook for about 20-30 minutes. If they start to brown too much reduce heat.

While onions cook, Preheat oven to 400F

When onions are limp and cooked, add balsamic vinegar and stir.  Stir occasionally until onions are caramelized. Remove from heat, and allow to cool. They can be warm but you don't want them to be hot.

Assemble the Tart.
Spread or drop small balls of the cream cheese mixture evenly over the bottom of tart shell.

Spoon the onions evenly over the cheese.

Place tomato slices (if using) over the onions.

Bake in preheated oven - 20 -25 minutes.

Remove from oven  and cool for 10 minutes - or allow to come to room temperature.

Cut into wedges, drizzle with olive oil and vinegar (the acid makes it better) and serve with greens.

Add crusty bread and a crisp white wine for a complete dinner!

Until next time, Eat Well & Keep Digging!



The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener

Oven Roasted Cauliflower and Sweet Potato on Lentil Stew

Another meatless Monday. I love lentils and they make a nice base. Add a scoop of sweet oven roasted cauliflower and sweet potato, a slab of homemade bread, and no one will miss the animal protein.

The stew is very adaptable - what do you have in the crisper?

Here's what I have:

Lentils
Cauliflower
Yellow pepper
Carrot
Celery
Garlic
Yellow onion
Sweet potato
Grape Tomatoes

You'll also need some:
olive oil,
Salt & Pepper
Some herbs (I used rosemary)
4 cups of liquid. If you want this to be vegan you could use vegetable stock or even water. I used chicken broth.

Preheat the oven to 350F.
Break down the vegetables with your favorite knife. I enjoy this, it is somewhat Zen for me.

Put a little  extra virgin olive oil (or whatever you have) in big pot. Add the vegetables except for the sweet potato and cauliflower (they will go in the oven) and the garlic.

Add a generous  pinch of salt.

Cook stirring often until the onions are translucent and the fragrant.

Add the garlic.

I found some mushrooms so I put them in too.

Add the lentils.

Add 4 cups of liquid and tomatoes.

Bring to a boil, cover, reduce heat and simmer until lentils are tender - about 45 minutes.

Meanwhile...

Add about 1/3 cup (or less) of olive oil to a oven safe pan.
Add the cauliflower and sweet potatoes, a pinch of salt and the rosemary.

Toss to coat.

Put in the oven and roast, turn using a spatula or give them a good shake every 10 minutes or so. You're looking for a little browning on the edges and for the vegetables to be tender - about 35-40 minutes.

I was digging in the crisper and also found some spinach that needed to be used. Let's up the nutritional value!

It always surprises me how fast it breaks down. Looks (and smells) good!

Another 10 minutes or so, until the vegetables and lentils are tender.

Plate and enjoy!

I did add a splash of balsamic vinegar for a little sharpness. Delicious!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener

Garden blog http://amidwestgarden.blogspot.com/

Cooking blog http://ihopeyouarehungry.blogspot.com/

Twitter - www.twitter.com/DavidPOffutt

http://www.facebook.com/TheGastronomicGardener