Saturday, March 3, 2018

Roasted cauliflower with raisins and pine nuts #recipe @PegCochran


Last week we had the pleasure of visiting Washington, DC.  We enjoyed a tour of the White House and the Capital and walking the Mall to look at the monuments.

The one thing I was determined to do was visit the Smithsonian and the exhibit of Julia Child's kitchen.  I learned to cook reading her cookbooks and watching  her shows.

The exhibit was great--not just her kitchen but also clips from her TV shows and interviews with people who knew her--both other chefs and "civilians."  I think one of my favorite clips was from her show where she was making crepes.  She was demonstrating how to flip them in the pan, but it didn't flip very well.  She quipped that to successfully flip a crepe you needed to have "the courage of your convictions."  She then promptly tossed the first crepe into the garbage can.  



And now for today's recipe...

I love roasted cauliflower and I'm always glad to find a new way to serve it.  I thought this was delicious--the raisins add a bit of sweetness and the pine nuts add some crunch.  This recipe is from the Food Network but I've adapted it for a smaller quantity.  

1 head cauliflower
Olive oil for drizzling
Salt & pepper to taste
1 – 2 tablespoons pine nuts
¼ cup golden raisins
1 tablespoon butter

Cut your cauliflower into “steaks” by placing the head stem side down on your cutting board and cutting thick slices.





Place cauliflower on a baking sheet and drizzle with olive oil.  Sprinkle with salt and freshly ground pepper to taste.  






Roast at 425 degrees for 20 to 25 minutes until golden brown, turning after the first ten minutes.

Toast the pine nuts over medium heat until golden brown.  Add raisins and butter and cook until butter has melted.  Pour over roasted cauliflower.









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Peg Cochran brings 1930's New York City to life in this enthralling historical mystery featuring a wealthy young socialite turned tabloid-photographer who lands in the spotlight 
when a debutante ball turns deadly.

It's 1938, the country is pulling out of the Great Depression and women are going to work. Armed with a Wellesley education and a determination to be different, Elizabeth "Biz" Adams takes a job at the reputable paper The Daily Trumpet--though some would call a cheap gossip rag. There she quickly learns that New York City is a much different place outside the gilded cage of her family's Madison Avenue apartment. Tasked to cover debutante balls wasn't what she had in mind, but when things go wrong and someone is murdered, it's Elizabeth's photograph that might implicate the season's "It girl". In an effort to clear the girl's name, Elizabeth takes it upon herself to uncover the truth in an investigation that leads her into the darkest corners of New York and jeopardizes not just her own reputation, but the social standing of her entire family.

6 comments:

  1. Looks yummy. We like cauliflower roasted with bacon. Oh my!

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    1. Oh, bacon! Yes! That sounds fantastic.

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  2. This sounds simple and very tasty. Thanks.

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  3. I'd love to see that exhibit. This cauliflower looks tasty. I like the addition of the sweet & crunchy.

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  4. Sounds like a wonderful time! Thanks for the recipe. I cannot wait for your new releases!

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  5. I'm jealous! I did tour the Capitol, with a writer friend, but I've never been inside the White House. But of course I had to see Julia's kitchen! I wish I could raise my countertops as she did. Did you see the picture on one wall, of the cats in the asparagus? I found a version online, printed it out, and now it's on my Fridge. (Which is fitting because when I lived in Cambridge before I was married--a couple of miles from Julia's home as the crow flies--I kept an image of her kitchen on the fridge there.)

    I'm looking forward to the book!

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