Archive for ‘Cauliflower’

March 8, 2012

Put It On (Just About) Anything | Daikon Radish Slaw

I’ll admit it: I am already greedily longing for spring and summer, despite the blissfully mild central Ohio winter we have had.

Forgive me.  I grew up in Texas.  And I’m almost certain tomatoes are already in season.  OK, that’s being dramatic.

But this daikon slaw somehow reminds me of summer.  And grilling outdoors.  And warm weather.  And love.

It’s simple to pull together from what has kept well during the still – quite seriously – dark days of winter.  Its Asian flavors make it interesting for topping a hot dog or snuggling up to a nice piece of pan-roasted fish.  It’s as fancy or homey as you want it to be.  Flexibility with flair.

And that tastes great any season of the year.

Pickled Daikon Radish Slaw

1 very large daikon radish, peeled and shredded

1 carrot, peeled and shredded

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October 21, 2011

What to Serve with Steaks | Caramelized Shallots

I told you I’d have leftoversAnd on a Friday night, because that’s how we roll.

So after last night’s highly vegetarian dinner, I did feel like I needed a kick of iron.  A good piece of red meat.  Enter tonight’s steak, served with caramelized shallots and that fabulous leftover cauliflower.  I know.  Many of you are skeptical.  But trust me.   A very talented chef came up with that combo of white chocolate and cauliflower first.  Trust him.

PK’s Caramelized Shallots, Serves 2 (none for little Cherub, we meanies didn’t want to share tonight)

3 very large shallots, trimmed and thickly sliced

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October 20, 2011

Aggressively Vegetarian | Cauliflower “Steaks”

After nights of pierogies and mounds of mashed potatoes and roast chicken, I yearn for something light.  Almost ethereal.  This dinner is the lightest of light.   Nary a protein to be found.  Strictly vegetables.  And a bit of white chocolate.  What?

Tonight’s dinner took the oh-so-seasonal cauliflower and transformed that single veg into both a steak and a mash

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