Cauliflower Steaks with Cauliflower Puree
Adapted from www.food52.com
This recipe is a complete celebration of cauliflower, with crispy-edged roasted steaks and a creamy, intense puree. For a vegan meal, use unsweetened nut milk instead.
- 1 1/2 lbs. cauliflower
- 1 1/2 cups water
- 1 cup milk, preferably whole
- 2 Tbs. sunflower oil
- black pepper
Directions: Preheat the oven to 350F. Use a large, sharp knife to slice 2 steaks from cauliflower: start at the top center and cut 2 1-inch-thick slices, cutting through the stem end. Set aside. Cut the remaining cauliflower into florets—you’ll just need 3 cups. In a medium saucepan, combine the cauliflower florets, water, and milk. Sprinkle with salt and pepper. Bring to a boil and cook until florets are very tender, about 10 minutes. Strain, and reserve 1 cup of the cooking liquid. Place the florets in a blender with half of the reserved cooking liquid. Puree until smooth, adding more of the cooking liquid if needed. Return the puree to the saucepan and set aside.
Heat the sunflower oil in a large, oven-proof skillet over medium-high heat. Place the cauliflower steaks in the skillet and brush with a little more oil. Season with salt and pepper. Cook about 2 minutes per side, until golden-brown. Transfer the skillet to the oven and bake about 10 minutes, until tender.
Reheat the cauliflower puree over medium heat. Spoon the puree onto two plates, then top with a cauliflower steak. Serves 2.
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Adapted from www.dailyburn.com
This hummus is a vibrant bright pink thanks to the addition of steamed beets.
- 1 small beet, trimmed and peeled, cut into chunks
- 1 1/2 cups cooked chickpeas
- 1 clove garlic, coarsely chopped
- 3 Tbs. tahini
- 3 Tbs. lemon juice
- 1/4 cup water, plus up to a 1/4 cup more if needed
- 1 1/2 tsp. cumin
- 1/2 tsp. salt
Directions: Place the beet in a steamer basket above simmering water and steam, covered, until tender, up to 15 minutes depending on the size ofthe beet pieces.
Place the garlic and chickpeas in the bowl of a food processor and pulse to combine. Add the tahini, lemon juice, 1/4 cup of water, cumin, salt, and cooked beets, and process until smooth and creamy, adding more water, a couple tablespoons at a time, to reach the desired consistency. Makes 5 servings.
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Kale Quinoa Salad with Tangerines and Almonds
Adapted from www.glutenfreegoddess.com.
Juicy tangerines and crunchy almonds accent this easy vegan recipe. It’s gluten-free if you use gluten-free tamari, too!
- 2 cups cooked quinoa (see note)
- olive oil
- 1 bunch Lacinato kale, stemmed, leaves cut into thin ribbons
- 2 tangerines
- 1 Tbs. tamari
- 2 Tbs. agave
- 1 tsp. grated ginger
- 1 clove garlic, minced
- black pepper
- 1/4 cup almonds, chopped
Directions: Place the cooked quinoa in a large serving bowl and fluff with a fork. Toss with a drizzle of olive oil. Set aside.
Place the kale ribbons in another bowl and drizzle with olive oil. Sprinkle with salt, then use your hands to massage the salt and oil into the kale, until it becomes tender, just a minute or two.
In a small bowl, whisk together the juice from half of one of the tangerines with tamari, agave, ginger, and garlic. Pour over the kale, and toss to coat. Add the kale to the bowl of quinoa, and toss until incorporated. Separate the remaining tangerine and a half, then arrange on top of the salad. Sprinkle with freshly ground black pepper and the chopped almonds. Serve immediately.
Note: To cook quinoa, place 2 cups well-rinsed quinoa in a saucepan. Cover with 3 cups of water. Bring to a boil, stir, cover, and decrease the heat to low. Cook undisturbed for 25-30 minutes, until the quinoa is tender, the water is absorbed, and little curlicues appear. Makes 4 servings.
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Adapted from www.whisktogether.com
These delicate and golden cupcakes are topped with an elegant, glossy citrus icing.
- 2 1/4 cup all-purpose flour
- 1 cup sugar
- 3/4 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup tangerine juice, plus 3-4 tablespoons, divided
- 1 tsp. vanilla extract
- 1/3 cup neutral oil
- 1 cup peeled, diced tangerines (about 2 tangerines)
- 2 1/4 cup powdered sugar, sifted
Directions: Preheat the oven to 450F. Use cupcake liners to line a 12-cup muffin pan, or grease and flour the cups.
In a large bowl, mix together the flour, sugar, salt, baking powder, and baking soda. In a medium bowl, stir together the cup of tangerine juice, the vanilla extract, oil, and diced tangerines. Add the wet ingredients to the dry ingredients and gently stir together until just combined.
Fill each muffin cup up to the top. Bake 15-18 minutes, until barely golden and a toothpick inserted into the center comes out clean. Let cool in the muffin pan on a wire rack for 10 minutes, then remove from the pan to allow to cool completely.
Make the icing by mixing together the powdered sugar and 3-4 tablespoons of tangerine juice. Spoon over the completely cooled cupcakes and enjoy! Makes 12 cupcakes,
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Coconut Lamb Curry with Potatoes and Cauliflower
Adapted from www.foodandwine.com
This hearty, quick curry is ideal winter fare. Serve with naan or steamed basmati rice to sop up the flavorful sauce.
- 4 small red potatoes, cut into 1/2-inch dice
- 1/4 medium head of cauliflower, cut into 1-inch florets (about 2 cups)
- 1 1/2 lbs. lamb rib chops, trimmed of excess fat, bones removed, meat sliced into 3-inch by 1 1/4-inch strips (or use 10 oz. trimmed, boneless lamb loin)
- 5 tsp. olive oil, divided
- 2 small onions, halved, thinly sliced
- 2 jalapenos, seeded, minced
- 2 garlic cloves, minced
- 3 Tbs. curry powder
- 3/4 cup chicken stock
- 1 1/4 cup coconut milk, full-fat, stirred before measuring
- 1/4 cup dried currants
- 1 Tbs. agave or honey
- 3 Tbs. minced fresh cilantro
Directions: Cook the potatoes and cauliflower in a saucepan of salted simmering water for about 7 minutes, until just tender. Drain and set aside.
Season the lamb with salt and pepper. Heat 1 teaspoon of the oil in a large, straight-sided frying pan. Arrange half of the lamb in the pan in a single layer and cook over medium-high heat, flipping the pieces once, about 2 minutes, until browned and crispy. Transfer to a large dish, and repeat with the remaining lamb and another teaspoon of olive oil.
Heat two teaspoons of oil in the same pan. Add the onions, jalapeno, and garlic, and saute over medium-high heat for about 3 minutes, until just softened. Add the potatoes and cauliflower to the pan and sauté for about 2 minutes, until lightly browned. Transfer the cooked vegetables to the dish with the lamb.
Heat the last teaspoon of oil in the pan over medium-high heat. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Stir in the chicken stock and scrape the bottom of the pan to loosen any browned bits. Cook for about 3 minutes, until the liquid has reduced by two-thirds. Add the coconut milk, currants, and agave or honey, and simmer, until slightly reduced, about 3 minutes.
Return the lamb and vegetables with any accumulated juices to the pan of sauce, and simmer until heated through. Season to taste with salt and pepper, and stir in the cilantro. Serve with naan or basmati rice. Serves 4.
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Chicken with Grated Beets, Beet Greens, and Orange Butter
Adapted from Bon Appetit
This is such a straightforward recipe (and only dirties one pan!), you’ll want to make it again and again. It’s easy to double, and if you want to up the orange flavor, try cooking the grated beets in orange juice instead of water at the end. The orange butter is amazing slathered on the beets and beet greens as well as the chicken.
- 1 1/2 Tbs. butter, divided
- 1/4 tsp. finely grated orange peel
- 1 Tbs. olive oil, divided
- 2 skinless, boneless chicken breast halves
- 2 Tbs. chopped shallots
- 2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
- 2 tsp. Sherry wine vinegar, divided
- 1/3 cup water
Directions: In a small bowl, mash the 1 tablespoon of the butter and the orange peel to combine. Season with salt and pepper. Set aside.
Heat a half tablespoon of the olive oil in a medium pan over medium-high heat. Season the chicken breasts with salt and pepper. Add to the pan and sauté until golden brown and cooked through, 4-5 minutes on each side. Transfer to a serving dish and cover to keep warm.
In the same pan, melt the last 1/2 tablespoon of butter with the last 1/2 tablespoon of olive oil over medium-high heat. Add the shallots and sauté 1-2 minutes, until tender and beginning to turn golden. Stir in the beet greens and cook, stirring, about 2 minutes, until tender but still bright green. Stir in 1 teaspoon of the vinegar, and cook for 30 seconds. Sprinkle with salt and pepper, then add to the platter of chicken and cover again to keep warm.
Add the grated beets and water to the pan, cover, and cook over medium-high heat, stirring occasionally, for 2 minutes. Uncover, and continue to cook another 1-2 minutes, stirring frequently, until the beets are tender and most of the water has evaporated. Stir in the last teaspoon of vinegar, season with salt and pepper, and cook another 30 seconds.
Serve the grated beets and beet greens alongside the chicken, and top each piece of chicken with a spoonful of orange butter. Enjoy! Serves 2.
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