Cauliflower Soup
2 heads of Cauliflower (or 1 large, about 8 cups)
4 T butter
3/4 cup roughly chopped leeks
3/4 cup coarsely chopped onion
1/4 tsp yellow curry powder (or Madras)
kosher salt
2 cups milk
2 cups water
2 cups heavy cream
extra virgin olive oil
freshly ground black pepper
Core and trim cauliflower. Reserve 1 cup florets*. Roughly chop the rest into equal sized chunks. With 1/5 tbsp butter, saute onions, leeks, cauliflower and curry powder. Season with 1 tsp salt and and cover with parchment circle and lid. (Or just cover with a lid as I did...) Saute on med/high heat, stirring occasionally, until the cauliflower starts to get tender.
Remove the parchment paper. Add milk, cream, and water to the pan. Simmer for 30 minutes, skimming the copious amounts of foam. Blend until smooth. Adjust the seasoning. Dress with crispy beets, croutons, and cauliflower florets
Yellow Curry Powder
1/2 tsp ground allspice
2 tsp anise seeds
1 bay leaf
1 tbsp brown mustard seeds
1 tsp ground cardamom
1 4" cinnamon stick, broken
1/2 tsp whole cloves
2 tbsp ground coriander
1 tbsp plus 1/2 tsp fenugreek seeds
1 tsp freshly grated nutmeg
1 tsp whole mace
1 3/4 tsp black peppercorns (Tellicherry preferred)
1 2/4 tsp powder ginger
2 medium star anise
1 tbsp yellow mustard seeds
2 tbsp ground turmeric
1 1/4 tsp sweet paprika
1 3/4 tsp sea salt (Maldon, or other flaky salt)
Blitz in a coffee grinder (or what have you). Sieve and regrind large pieces to obtain a fine powder.
Pickled Cauliflower
1 tsp white vinegar
1 cup cauliflower florets, finely broken
1/2 tbsp butter
Bring some salted water to a boil. Add vinegar, cook florets about 5 minutes until just tender, then drain. Before serving, saute florets in browned butter.
Torn Croutons
frying oil (peanut or canola)
4-5 cloves garlic
old bread with crusts cut off and torn into 1-2 inch pieces
Saute garlic in 1/8 inch of olive oil for 10 minutes. Turn down the heat to a barely below audible sizzle and fry, tossing frequently, for 20 minutes.
Deep fried beets
canola oil
1 medium red beet, mandolined into thin slices
Deep fry slices for several minutes each and let cool on a rack.
Fried Pork Chop is a standard at Taiwanese Cafes and fairly easy to make.
Marinate
porkchop
soy sauce
sugar
mirin
Dredge
5 spice powder (This is optional)
flour
cornstarch
Fry!
1/2 tsp ground allspice
2 tsp anise seeds
1 bay leaf
1 tbsp brown mustard seeds
1 tsp ground cardamom
1 4" cinnamon stick, broken
1/2 tsp whole cloves
2 tbsp ground coriander
1 tbsp plus 1/2 tsp fenugreek seeds
1 tsp freshly grated nutmeg
1 tsp whole mace
1 3/4 tsp black peppercorns (Tellicherry preferred)
1 2/4 tsp powder ginger
2 medium star anise
1 tbsp yellow mustard seeds
2 tbsp ground turmeric
1 1/4 tsp sweet paprika
1 3/4 tsp sea salt (Maldon, or other flaky salt)
Blitz in a coffee grinder (or what have you). Sieve and regrind large pieces to obtain a fine powder.
Pickled Cauliflower
1 tsp white vinegar
1 cup cauliflower florets, finely broken
1/2 tbsp butter
Bring some salted water to a boil. Add vinegar, cook florets about 5 minutes until just tender, then drain. Before serving, saute florets in browned butter.
Torn Croutons
frying oil (peanut or canola)
4-5 cloves garlic
old bread with crusts cut off and torn into 1-2 inch pieces
Saute garlic in 1/8 inch of olive oil for 10 minutes. Turn down the heat to a barely below audible sizzle and fry, tossing frequently, for 20 minutes.
Deep fried beets
canola oil
1 medium red beet, mandolined into thin slices
Deep fry slices for several minutes each and let cool on a rack.
Fried Pork Chop is a standard at Taiwanese Cafes and fairly easy to make.
Marinate
porkchop
soy sauce
sugar
mirin
Dredge
5 spice powder (This is optional)
flour
cornstarch
Fry!
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