Showing posts with label 20-Clove Roasted Garlic Cauliflower. Show all posts
Showing posts with label 20-Clove Roasted Garlic Cauliflower. Show all posts

Monday, June 21, 2010

Do you love spaghetti?

Ah, summer.

Minutes away from its official start.
And isn't it lovely?
Birds are a-plenty.
Flowers are springing up everywhere.
The scent of barbecue is in the air.
And in just a couple of weeks, when The Long Quiche Goodbye comes out... [Yep, just a couple of weeks], I'll share a special barbecue dry rub by Charlotte's grandfather, Pépère. It's mentioned in the book, as are a number of other recipes that I'll be bringing to the blog in future weeks.

In the meantime, I tried an experiment this week. That's what has been such fun about our year-long blog. [Can you believe it? MLK's almost ready to celebrate its anniversary, thanks to all of you who are reading it and spurring us on!]

But over the past year, I've dallied with new recipes every week. Each with cheese in them. And I have to say, I've never had so much fun in the kitchen. This week, I wanted to use a vegetable that I adore and make it really sizzle. Do you love spaghetti???

Spaghetti Squash. It's an ugly thing, oblong and yellow, and hard to cut in half, but that's what you have to do in order to cook it properly.

Once you've done that, the magic begins. Spaghetti squash is exactly what it says it is. A squash that, when cooked properly, turns into spaghetti-like strands of yummy, buttery-tasting squash that can fool you into believe it's spaghetti. Fool you! Add butter and Parmessan and you'll think you're eating spaghetti and it's really a vegetable. No starch! How wonderful is that? So...be careful, use a sharp knife, and go slowly to split this gourd lengthwise down the middle.


In addition, spaghetti squash can be a main course or a salad, which is how I prepared it this week. Both ways! As a main course AND a salad, using the same ingredients in both, except I added arugula to the salad. My husband tells me the entree is one of the best things I've ever cooked.

That drew a frowning eye from me, of course, because there are lots of things I cook well. What he meant was...back-pedaling quickly...I cook lots of things well and this fell onto his favorites list. Okay, I'd accept that. He loved it. What's not to love about Italian sausage, garlic, and a squash that tastes like spaghetti?

I do this experimenting all in the name of cheese. What fun!

No, it wasn't barbecue, but we enjoyed our meal al fresco, served with a crisp Pinot Grigio, listening to the birds sing their praise of another beautiful day.


SAUSAGE AND PARMESSAN SPAGHETTI SQUASH ENTREE

Ingredients:

(serves 2)

2 cups cooked spaghetti squash

½ cup shredded Parmessan plus 2 tablespoons

1 tablespoon butter

¼ cup zucchini, diced

¼ cup snow peas, diced

2 tablespoons shallots, diced

1 clove garlic, diced

2 tablespoons oil

1 roma tomato, diced

4 sausages – Italian

1 more tablespoon oil

1 teaspoon dried basil


Directions:

Slice open a spaghetti squash lengthwise, taking care because it’s a tough gourd and wiggles. Once open, place each half face down in a tupperware filled with one inch water. “Bake” in microwave 10 minutes. Remove from oven and scoop out the seeds. Then using a hard spoon, scoop out the meat of the squash, which will form strands like spaghetti. Set aside. * If using an oven, set both squash face down in an inch of water in a baking pan, and bake at 350 degrees for 45 minutes. [May be made a day ahead and reheated.

]

Next, in a saute pan, heat 1 tablespoon oil and add diced zucchini, snow peas, shallots, garlic, and roma tomato. Stir fry until browned on both sides.

In a second saute pan, add 1 tablespoon oil and 2 Italian sausages. Stir fry, until browned on both sides.

While they are cooking, toss warm spaghetti squash with 1 tablespoon butter and ½ cup shredded Parmessan cheese.

Set 1 cup of spaghetti squash on each plate, top with the stir-fried vegetables. Adorn with two of the sausages. Sprinkle each plate with another tablespoon of Parmessan and adorn with basil.




And now for the salad - the only difference is in presentation and the addition of ARUGULA.


SAUSAGE AND PARMESSAN SPAGHETTI SQUASH SALAD


Ingredients:

(serves 2)

2 cups cooke

d spaghetti squash

½ cup shredded Parmessan plus 2 tablespoons

1 tablespoon butter

¼ cup zucchini, diced

¼ cup snow peas, diced

2 tablespoons shallots, diced

1 clove garlic, diced

2 tablespoons oil

1 roma tomato, diced

2 sausages – Italian

1 more tablespoon oil

1 teaspoon dried basil

1 cup arugula


Directions:

Slice open a spaghetti squash lengthwise, taking care because it’s a tough gourd and wiggles.

Once open, place each half face down in a tupperware filled with one inch water. “Bake” in microwave 10 minutes. Remove from oven and scoop out the seeds. Then using a hard spoon, scoop out the meat of the squash, which will form strands like spaghetti. Set aside. * If using an oven, set both squash face down in an inch of water in a baking pan, and bake at 350 degrees for 45 minutes. [May be made a day ahead and reheated.]


Next, in a saute pan, heat 1 tablespoon oil and add diced zucchini, snow peas, shallots, garlic, and roma tomato. Stir fry until browned on both sides.


In a second saute pan, add 1 tablespoon oil and 2 Italian sausages. Stir fry, until browned on both sides.


While they are cooking, toss warm spaghetti squash with 1 tablespoon butter and ½ cup shredded Parmessan cheese.


Set ½ cup of argula on each plate. Top with 1 cup of spaghetti squash, then top with the stir-fried vegetables. Adorn with 1 of the sausages, diced into bites. Sprinkle each plate with another tablespoon of Parmessan and adorn with basil.


Lest I forget, I'm running a contest and lots of people have entered, but there are lots of prizes, so if you haven't, join in the fun!


"You Be The Sleuth" Contest!

As I said above, my first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, I'm running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on my website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on my booksellers page.

Here is the link to my website to help get you started.

Friday, March 19, 2010

Cleo Coyle's Twilight Cauliflower (20-Clove Roasted Garlic Cauliflower)


My new recipe below...
Possibly anti-cancer.
Definitely anti-vampire.


Garlic and me go way back. This could be the reason that all of the aloof, pale-skinned vampires took a pass on asking me to the prom. 

This vampire indifference was for the best, I think, now that I'm married to a great, fully mortal guy (my partner in crime-writing), and I'm blogging about food (of the non-human variety). Yes, I'd say, all things considered, garlic did right by me. 

According to a recent study, garlic will probably do right by you, too. Among its other health benefits, such as lowering cholesterol, garlic has been found to have anti-cancer properties. With that, I give you my recipe for this week...






Cleo Coyle, garlic eater,
is author of The
Coffeehouse Mysteries
Cleo Coyle’s
Twilight 
Cauliflower
20-Clove Roasted Garlic Cauliflower

Cauliflower is a neutral tasting vegetable, but with the addition of the pungent yet sweetly roasted garlic, it becomes a lively and stellar addition to any dinner plate.For me and my husband, this dish is always worth the time and effort. It is so substantial in flavor and satisfaction that an entree-size serving will easily satisfy us for supper. The next day, I like to eat the leftovers cold as an oustanding lunch salad.

So pour a nice glass of wine, slice up some fresh Italian bread, and start roasting that garlic. Then you can eat with the joy of knowing you won't need to fear twilight (or carry pepper spray in your purse)... 


To download a PDF of this recipe that you can print, save, or share, click here.






Ingredients:

1 average head of cauliflower
(about 25 florets)
20 whole cloves of garlic
(about 2 heads)
4 tablespoons olive oil
½ teaspoon water
Salt to taste (at end of cooking)

Total Cooking Times:
Garlic roasting time: 30 to 35 minutes 

Cauliflower roasting time: about 1 hour


Step 1 – Roast the garlic: Preheat your oven to 350° F. In a small baking dish, place 20 whole garlic cloves (with skins removed). Add 4 tablespoons of olive oil and a splash of water (about ½ teaspoon). Cover the baking dish tightly with aluminum foil and bake about 30-35 minutes. Note: Garlic should be cooked soft enough to easily smash with a fork.




Step 2 – Make the garlic slurry: Oil will be bubbling hot when you remove the foil. Allow the dish to cool a bit then use a fork to mash the garlic into the warm oil, making a thick slurry.





Step 3 – Play with your food: When the slurry has cooled enough to handle, place clean, dry cauliflower florets into a large bowl. (Keep the number of florets around 25 for the best flavor results.) Pour the slurry over the top of the cauliflower and use your hands to coat the slurry over all of the florets. Yes, you are now playing with your food (not unlike those nasty, human-eating vampires...hmmm).






Step 4 - Prepare pan: Turn up the oven to 400° F. Prepare a large baking dish or roasting pan by coating the bottom and sides with olive oil or lining with aluminum foil. (During roasting, pieces of garlic will bake onto your pan or dish, and this step will help with the cleanup.) Transfer the slurry-coated cauliflower into the pan or dish and pour any remaining slurry over the top.
Step 5 - Cover: Using aluminum foil, tightly cover the baking dish or roasting pan. This will create steam within the dish, which will soften and relax this cruciferous veggie as it cooks.





Step 6 – Roast it, baby!: Total cook time will be 1 hour. After 30 minutes, remove the foil. Stir the florets and roast (uncovered) for another 30 to 35 minutes, until fork tender and nicely caramelized. Remove your freshly roasted Twilight Cauliflower from the oven. Salt to taste and eat with the joy of knowing...you no longer need to fear twilight! :-)





Eat with joy!
~ Cleo Coyle 

New York Times bestselling author of
The Coffeehouse Mysteries



Friend me on facebook here
Follow me on twitter here.
Visit my online coffeehouse here.



To view the
Coffeehouse Mystery
book trailer, click here.
 







The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 

 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.