While I was not a great fan of cauliflower as young girl, I’ve come to enjoy them in salads.  This recipe is simple and you can make it as tangy as you please.  It works wonders with pasta dishes like the yummy one AMTAF described below.

This recipe serves 6.

Ingredients:

• 1/2  cup pitted, kalamata, olives
• 8 small pieces of sundried tomatoes
  
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 3 small garlic cloves
• 5 cups cauliflower florets
• Several cilantro leaves (or 1 tablespoon minced cilantro)
• 1/2 teaspoon salt & a/4 teaspoon black pepper

Instructions:

• Preheat oven to 450°.
• Place cauliflower florets on baking sheet coated with cooking spray.
• Lightly coat cauliflower with butter spray.
  
• Bake at 450° for 20 minutes until slightly brown.  Turn at 10 minutes.
• In a separate, small pan, cook sundried tomatoes lightly (3-5 minutes) in olive oil, cilantro and garlic.
  
• Mince roasted cauliflower in blender and add sundried tomatoes.
  
• Add the remainder of the ingredients.  Mix strongly.

Serve warm or cold.

Bon Appétit!

Well, to start of the cook-a-thon, here is my contribution (recipe courtesy of Good Foods)

A very easy dish that is packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper.

Prep time: 5 min
Cooks for: 10 min
To serve: 4

Ingredients:
* 400g spaghetti
* zest and juice of 1 lemon
* 3 tbsp olive oil
* 50g freshly grated parmesan
* 100g artichoke hearts from a jar
* handful black olives
* 100g bag wild rocket

Method:
1. Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
2. Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

Ingredients

• 4 (4 to 6 oz. each) King Salmon fillets, thawed
• Canola oil
• Tequila
• 3 Limes
• Pepper
• Oregano
• Unsalted butter
• Asparagus
• Bell peppers (red and orange) – optional

Instructions

• Preheat the oven to 350F.
• Place thawed salmon fillets onto double aluminum foil.  Brush both sides with a little canola oil (or butter if you prefer the taste).
• Create a tequila/lime marinade by adding 1 lime to 1 tablespoon of tequila.  Some sprinkle pre-dried tequila/lime mixes such as Baron’s.  You’ll find it at any Whole Foods grocery store.
• Brush the top surface with the marinade.  Some prefer a very light touch of the marinade but you could add as much as you like.
• Sprinkle some pepper.
• Scrunch the foil together loosely and bake in the over for 15-20 minutes.  Check at the 15 minute mark for preferred tenderness.
• Boil fresh asparagus for 3 minutes or frozen for 7-10 minutes.
• Brush butter on top of asparagus.
• If you prefer more veggies with the asparagus, you can grill some red and orange bell peppers with some salt, peppers, and butter.

Enjoy!

Anywho, his last communication today was for two delights which I’ll just include below as he wrote them out:

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Chicken Vegetable Soup

Ingredients:
one whole chicken, cut up in pieces
2 or 3 big zucchini (zucchuz my father calls them)
2 big (or 4 small) parsnips
one celeriac (celery root)
8-10 stalks worth of fresh oregano leaves
3 stalks worth of fresh basil leaves
salt and pepper

5 cloves of garlic, chopped
one medium onion, chopped
(saute these together in a pan, separately)

Steps:
1.) Get a big pot, coat the bottom with a couple of tablespoons of olive oil, let it get hot. Then, toss in the chicken pieces and brown them up. You want the skin to get browned and you want it to sizzle a bit. It’s good to wear an apron here (or use a cover) because the oil can splash. Make sure the chicken doesn’t stick/burn to the bottom by stirring it around. When enough of the pieces have a bit of brown on them, put in your water, making sure to cover about 4 inches or so
above the chicken.

2.) Cut up the parsnips into big chunks (like you would with a carrot). You don’t have to peel them. As for the celeriac, make sure you peel it by chopping off the root pieces on the side (no brown parts), but leave it whole. Once you’ve done this, you can add both the parsnips and celeriac to the soup. If the celeriac has celery shoots coming out of the top, you can cut them off and add them too. Keep in mind that some celeriac are BIG, but you don’t have to get a big one. They have a wonderful flavor and a beautiful scent.

3.) You’re going to let the soup cook for about 1.5-2 hours on relatively high heat (you gotta let it cook hard, as it’s soup). Don’t let the water go below the level of the chicken, but don’t add so much that it is more than an inch or two above it. As the chicken cooks, it will shrink and fall apart, so you shouldn’t really have to add water.

4.) While you’re doing this, saute your garlic/onion in some olive oil, then add it to the soup after you’re done. You don’t want the raw taste of onion to ruin the soup.

5.) Get your basil and oregano picked (if you have to take the leaves off) and add it to the soup. Adding the basil early gives your soup a bit of sweet flavor, which you want.

6.) Add salt and pepper, somewhat liberally (maybe 1 teaspoon salt, half that of pepper).

7.) When the soup is done, let it cool a bit, then take out the parsnips and chicken and celeriac and set them aside. Strain your soup into a pot. Then, take all the meat off your chicken pieces and add it back to the soup. You can cut the parsnips and celeriac into big bite-sized pieces (but not too small).

8.) Cut up your zucchini into discs. Add them to the soup. Shred about a quarter to a half cup of fresh romano cheese into the soup. Now, boil your soup again just until the zucchini is cooked.

9.) Add romano on top to serve.

*You can actually add other quick-cooking vegetables at the end too, like possibly tomato.

Chicken Merengue

Ingredients:
6-8 chicken thighs (or even a half chicken, cut up)
bottle of decent white wine (white Valpolicella is good; avoid chardonnay)
1 bouquet garni (I use, instead, a collection of fresh oregano (4-6
stalks), 3 stalks rosemary, and some fresh basil)
NO NEED TO TAKE OFF LEAVES!
1/2 cup marinated kalamata olives
pomi tomato puree (called strained tomato on the package)
salt and pepper

Steps:
1.) Leave your chicken pieces whole, marinate them in 1 cup of white wine and the herbs, for 2 hours.
2.) Heat up a pot with some olive oil on the bottom (enough to coat). Heat the pot on medium.
3.) Take out your chicken from the marinade and then add it to the pot, but keep the marinade on the side.
4.) Once the chicken browns (just a litttle bit), add the marinade back in, with all the herbs. Now add in another cup of wine.
5.) Let the wine/chicken/herbs simmer for about 5 minutes, just to burn away some of the alcohol.
6.) Add in your Pomi (a whole container, like 20-24 ounces I think). Add salt and pepper to taste (1/2 teaspoon each maybe).
7.) Now, bring it to a boil and let it simmer for about 30 minutes, until the chicken is tender.
8.) While it is simmering, chop your olives in half. You might have to take out the pits. It’s a pain in the ass, but oh well.
9.) When the 30 minutes are up, add in your olives, then cook for like 5 minutes, on low heat. Olives are strong, so you don’t want them to overflavor the sauce. Then you’re done.
10.) Serve with garlic bread. Optionally, you can make some penne rigati to go with it (you’ll have some sauce leftover).

PS: C.‘s tips:
1. Get your olives from Halal foods on University/San Pablo. They’re $4 a pound and better than anywhere else!
2. Good garlic bread: pugliese bread (SemiFreddi is the only one with decent Italian bread), slice it, get a pan with butter and olive oil, toss in some chopped garlic, put it on low, then place the bread in it for a minute or so, just to heat it up and brown it. Then make sure you add romano on top.
3. You can get really fresh parsnips at Monterrey Market, as well as celeriac. Most chain stores won’t sell these root vegetables.

Type of Dish: Appetizer
Preparation time: over 2 hours
Cooking time: 30 mins to 1 hour
To Serve: 6

Ingredients
Yeast Batter
2 tsp dried yeast or 15g/½oz fresh yeast
3 tbsp milk, hand-hot
1 tsp sugar
25g/1oz strong white flour

Other Ingredients
200g/8oz strong white flour
large pinch of salt
1 tbsp caster sugar
50g/2oz butter
2 eggs, beaten

Method
1. Stir yeast into the milk. If using dried yeast leave it to stand for 5 minutes.
2. Mix in the flour and sugar and leave in a warm place until frothy – about 20 minutes.
3. Sift together the flour, salt and sugar.
4. Rub in the butter.
5. Beat the eggs into the frothy batter.
6. Stir in the flour mixture and work to a soft dough. Turn onto a lightly floured surface and knead until smooth and no longer sticky.
7. Cover the dough and leave to rise until doubled in size – about 1-1½ hours.
8. Knock back the risen dough.
9. Grease twelve brioche tins 7cm/3in in diameter or twelve deep bun tins.
10. Divide the dough into twelve equal pieces. With each piece cut off a quarter and form the largest part into a ball and place in tin. Firmly press a hole in the centre of the ball and place remaining small piece of dough as a knob in this. Glaze with beaten egg.
11. Cover and leave to prove until light and puffy – about 30-40 minutes.
12. Bake in a very hot oven 230C/450F until golden brown – about 18-20 minutes. Cool on a wire rack.

Roast Salmon with Red Pest and Basil and Lime Tzatziki Dressing

Preparation time: 30 mins to 1 hour
Cooking time: 30 mins to 1 hour
To serve: 10

Ingredients
2.3kg/ 5.1 lbs whole salmon, filleted
5 tbsp red pesto
2 tbsp basil, finely shredded
5 tbsp each white wine and water
1 tbsp olive oil

For the lime tzatziki:
450g/1lb Greek yoghurt
1 cucumber, halved, de-seeded and coarsely grated
grated zest of 2 limes
1 large clove of garlic, crushed
1 bunch of spring onions, finely sliced
a pinch of chilli powder

To decorate:
sprigs of fresh basil

Preparing ahead:
Prepare and cook the salmon, chill.
One hour before: make the tzatziki, chill.
Last minute: decorate the salmon and serve.

Method
1. Heat the oven to 200C/400F. Lightly oil a large sheet of tin foil.
2. Pull out any small bones from the salmon fillets. Lay one fillet, skin side down onto the tin foil, spread with the red pesto and sprinkle with the basil, season with a little salt and ground black pepper. Arrange the second fillet on top, again skin side uppermost, press the sandwiched fillets lightly together.
3. Brush the skin of the top fillet with the olive oil, season lightly and pour the wine and water around the base. Wrap the foil loosely around the fish and bake in the oven for 25 – 30 minutes or until the fish is cooked. To test to see if the fish is cooked, the skin should pull away easily and the flesh look opaque.
4. For the tzatziki mix the yoghurt, cucumber, lime zest, garlic and spring onions together, season really well with the chilli, salt and pepper and serve.
5. To serve, lie the fish onto a serving plate and arrange sprigs of basil around the fish, serve the tzatziki in a large bowl.

Now that 2008 is over (so glad) and every new year brings with it its own hopes, expectations, goals etc etc, we’ll do as Aya suggested and re-start the recipe publication…

So here goes today’s delectable delight.

Stuffed Leg of Lamb with Balsamic Fig-Basil Sauce

Type of Dish: Main Course
To Serve: 6
Prep Time: 50 Min
Cooking Time: 1 Hour

Ingredients:
* 1/2 cup coarsely chopped prunes
* 1/4 cup currants
* 2 tbsp crème de cassis liqueur OR 2 tbsp of Blackcurrant Sauce (for Halal purposes)

* 1 1/2 tbsp minced fresh rosemary
* 1 1/2 tbsp minced fresh thyme
* 1/2 tsp ground coriander
* 1 1/4 tsp salt
* 1 tsp freshly ground black pepper

* 1 (2kg/4.4lbs) boneless leg of lamb, rolled and tied
* 1/2 cup chopped roasted and salted almonds
* 2 tbsp chopped fresh mint
* 3 cloves garlic, cut into thirds
* 2 tbsp olive oil

* 1/2 cup balsamic vinegar
* 5 tbsp butter
* 3 tbsp honey
* 1/3 cup thinly sliced, stemmed Calimyrna figs
* 5 tsp chopped fresh basil

* 6 mint leaves
* 6 basil leaves

Method
1. Preheat oven to 205 C (400F)
2. Combine the chopped prunes and currants with the crème de cassis or blackcurrant sauce in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to how well-done you desire. For medium-rare, a thermometer inserted into the centre will read 60  C (140F). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half (usually 4 to 5 minutes). Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
6. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

That said, below are a few examples (of which each makes about 300ml – approximately a tall glass)

Strawberry/Peach Smoothie
2 peaches, pits removed and sliced
1 cup strawberry sorbet
1-2 tablespoons orange juice
1/4 cup plain or flavored yogurt

Strawberry/Raspberry Smoothie
1 cup strawberries, sliced
1 cup raspberry sorbet
1-2 tablespoons fresh lime juice
1/4 cup plain or flavored yogurt

Lemon/Strawberry Smoothie
1 cup strawberries, sliced
1 banana
1 cup lemon sorbet
1/4 cup plain or flavored yogurt

Peach/Nectarine Smoothie
2 nectarines, pits removed and sliced
1 cup peach sorbet
1-2 tablespoons orange juice
1/4 cup plain or flavored yogurt

All of these recipes are made in the same way. Place the fruit in a blender or food processor and puree. Add the rest of the ingredients and blend or process until the mixture is smooth. Pour into glasses and serve.

Type of dish : Dessert
To serve : 8
Preparation : 20 min.
Cooking : 0 min

Ingredients
3 cups of strong black coffee, preferably espresso, cooled
3 tbsp caster sugar
6 tbsp Amaretto liqueur
2 eggs, separated
250g/8¾oz mascarpone cheese
250ml/8¾ fl oz whipped cream
cocoa powder, to dust
1 packet of Boudoir biscuits (aka Savoiardi, biscuits à la cuiller, or ladyfinger biscuits)

Method
1. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
2. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
3. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon.
4. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume.
5. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
6. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
7. Smooth the surface and dust the top with the cocoa powder.
8. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.

*** There are many who replace the Liqueur with either brandy or rum (which you’ll find in many recipes that google yields – BUT, you can make it without any alcohol and it would be just as good.)

…… Going off to another tangent that is so unnecessary….
For those who like to make their ingredients from scratch – instead of buying the Ladyfingers you can use the following recipe, which makes 4 1/2 dozen 3 inch (7.5 cm) Ladyfingers.

Ingredients:
1/2 cup (65 grams) cake flour, sifted
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops of the cookies

Method:
1. Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three – 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.
2. In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.
3. In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
4. Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.
5. When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
6. Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.

So for my own sanity, and as a forum for us to share our lovely ideas, experiments, actual recipes; I created this blog in which all can contribute.

Start sharing and let’s all see those creations come to life.