The Eldest Progeny made this for dinner. He uses it as both a salad and a condiment. It’s really simplicity itself, as most wonderful things tend to be. Continue reading
As I may have mentioned a couple of times, The Goddess loves, loves, loves garlic. Is there such a thing as too much garlic? She thinks not. If garlic isn’t your thing, you need to stop reading right now. Go do something else and wait for the next post. But, if garlic is your thing, then read on, my friend, read on. Continue reading
Russian dressing? No. This is really more of a spread or dip. It’s this creamy version that absolutely makes a perfect Reuben sandwich. I love Reuben sandwiches. I think they are my favorite grilled sandwich and largely it’s because of a good, thick schmear of this little bit of heaven. This is pretty decent on a burger and it absolutely makes a roast beef sandwich. Oh, yeah…you can actually dress a salad, with it too! Continue reading
Sloppy Joe’s were always my birthday request when I was but a wee one. I still love them. My mother made hers with tomato soup, but I tend not to use canned soups…I think it might just be a bit of snobbery on my part, because there really was a reason I asked for them every year. They were sublimely delicious! Continue reading
I swear that anything can be “buffaloed”. And there are recipes galore for Buffalo cauliflower, so I’m not even going to give you a recipe. We’re just going to talk through the process, because you don’t need a recipe. Follow your taste buds.
Place the cauliflower florets on a foil-lined cookie sheet or a cast iron skillet. Drizzle with some olive oil or bacon fat…some sort of fat. Be careful with butter, because it might burn. We’re going to quickly roast this mixture in a 450°F oven until it’s as done as you want it, about 10 minutes will probably do it for you.
When it comes out of the oven, pour it into a bowl, and sprinkle with salt. Now, you have to options (I used option one, this time).
Option One: Pour hot sauce of your choice into the pan, along with a good squeeze of lemon juice. Bring that to the boil, whisking away with abandon. Lower the heat; add butter, by the tablespoon. I use cold butter and whisk it into the hot sauce mixture so it thickens up a bit. Then place your cauliflower in a serving bowl; I use a skillet with a pretty blue enamel exterior, pour the hot sauce mixture over and sprinkle very generously with coarsely crumbled bleu cheese. The amounts are up to you. Let the whole mess sit for about 5 minutes. This allows the cheese to soften and become melty—now it’s ready to serve. Option Two: You may squeeze a little lemon juice over the cauliflower, then douse the cauliflower with some hot sauce of choice. However much you want or rather, how hot you want it! Sprinkle generously with crumbled bleu cheese or Gorgonzola…any bleu-veined cheese is good. Sometimes I add some coarsely chopped celery leaves…you know the big leaves, not the softer leaves from the heart. Oh yes, and lots and lots of freshly ground black pepper.
That’s it. That’s all there is to it. If I’m feeling in the mood for creaminess, I pour a good quality bleu cheese salad dressing over it. In the summer, feel free to do the roasting on the grill, if you don’t want to heat up your kitchen. I just put a triple thickness of foil directly on the grill, toss the cauliflower and fat together in a bowl and then dump it on the foil when the grill is hot. Screaming heat is the best way to cook cauliflower for something like this. No heat in the kitchen, so it’s good for a hot summer night. Serve it as a side dish or as a starter. Life is good and easy, it turns out.
So, I posted Simple Tomato Soup the other day, and I realized I’ve never really posted a grilled cheese recipe. Now, really…who needs a recipe for grilled cheese? I suspect no one does, but I’m giving you one anyway. Okay, it’s not really a recipe but more of a process, because everyone should be able to make The Perfect Grilled Cheese! Continue reading
This is a simple, full-flavored version of tomato soup. I’ve already posted Simply Tomato Soup (with Options) and this is more or less that. But, I’ve tweaked and changed a few things and frankly, simplified the recipe. This is in keeping with our recent discussions of “basic” soups. And really, who doesn’t like a good, simple tomato soup? Continue reading
Eggs are a part of our culinary life-blood. They are the perfect food. Eggs were the first food of The Progeny and they continue to be a favorite. The Spicy Honey loves a fried egg sandwich and he loves this one. It has a crispy cheese collar. What’s not to love? Continue reading
I purchased some lacinato kale the other day. I know. I know. I’ve ranted about how tired I am of kale in everything, but chocolate pudding. And I am tired of it, but I’m a puzzle. Okay? I do enjoy sautéed greens every now and then. Continue reading