Roasted Cauliflower with Pine Nuts and Currants

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Roasted Cauliflower with Pine Nuts and Currants

Roasted Cauliflower2

I forgot that the arrival of winter means that I want to eat everything in sight.  Oh, and that I have zero interest in going to the gym. Yeah, it's not good. Thankfully, between walking the dog and needing to get out to go to a variety of gigs, most of which result in me lugging around a massive bag of equipment and props, I get a little bit of exercise here and there.  But, oh gosh, if I could stay inside all day, I would.  And it doesn't help that I've done a couple of shoots for a local chocolate company, which means that I'm left home alone with these dark treats that just won't stop calling my name.

Roasted Cauliflower

I have been trying to keep the foods in our house on the lighter side. Healthy (though hearty) soups and stews. Roasted root veggies. Big bowls of quinoa.  I've never been fond of really heavy and fattening dishes this time of year, but I do want to be left satisfied.

Last week, I roasted a head of cauliflower and proceeded to eat the whole thing. It's not just cauliflower, though. Give me a bunch of beets... I'll boil and dress them, sprinkle a little goat cheese on top and that'll be my dinner. Strange, right?

It may not be easy to see the simple pleasure of a bowl of cauliflower, but it has a lot going for it.  A bit of sweetness comes through when roasted and just a few additions really make this something special.

Roasted Cauliflower with Pine Nuts and Currants

Roasted Cauliflower with Currants and Pine Nuts

Yield Serves 4 as a side

Ingredients 1 large head of cauliflower, leaves and stem end removed. 2 garlic cloves, coarsely chopped 3 tablespoons olive oil 2 teaspoons Kosher salt 2 teaspoons smoked paprika Black pepper 1/4 cup dried currants 1/4 cup pine nuts Zest of 1 lemon 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the oven to 450 degrees.

2. With the core side facing down, slice the cauliflower into 1/2 inch thick slices.  If pieces are large, cut them into smaller florets.  Place in a bowl with the chopped garlic and toss with olive oil.  Sprinkle 2 teaspoons Kosher salt, 1/2 teaspoon black pepper, and 2 teaspoons smoked paprika over cauliflower and toss to season the florets.

3. Spread flat on a baking sheet lined with aluminum foil.  If necessary, use two baking sheets.

4. Roast for approximately 20 minutes, or until browned lightly and becomes tender.  Remove the cauliflower from the oven and let cool for a few minutes.

5. Meanwhile, heat a non-stick pan at medium heat. Add the pine nuts, shaking the pan every 30 seconds until they brown slightly.  Remove immediately and transfer pine nuts to a bowl.

6. Transfer the cauliflower to a serving bowl.  Mix in the currants, toasted pine nuts, and lemon zest.  Taste for seasoning and, if necessary, add more salt and black pepper.  Sprinkle parsley on top and serve.

A Selection of Shots from Improper Bostonian Article

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Oh... is Thanksgiving over?  Whoops!  Well, maybe you'd like these recipes as you gear up for your next holiday feast.

A few weeks ago, I photographed a spread for our local alternative magazine, the Improper Bostonian.  Featured are recipes from local chefs Jody Adams, Jeremy Sewall, Tiffani Faison, and Lydia Shire.

Click here to check out some more pics and get the recipes.

Roast Duck from Tiffani Faison of Sweet Cheeks (Photograph by Brian Samuels)

Roasted Whole Sea Bass from Jeremy Sewall of Island Creek Oyster Bar (Photograph by Brian Samuels)

Vegetarian Stuffed Cabbage from Jody Adams of Rialto (Photograph by Brian Samuels)

Cranberry and Kumquat Sauce and A Thanksgiving Cocktail

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You know those foods that leave a lasting impression?  The ones where you remember your first introduction... the exact place and time you had your first bite and exactly how it tasted and smelled?  Well, I had this with kumquats. Yes... kumquats. It was at the office of a documentary production company I had just started interning with (and would later work for) and one of my fellow interns was always bringing in foods I'd never heard of.  One day she brought in a bag of kumquats and I was amused by their shape.  What are those? What do they taste like?  She was quick to offer me one, explaining to slowly sink my teeth into the peel before continuing into the flesh. I did as instructed. Oh, it's sweet. Oh, it's tart! Oh, I want another!

This may or may not come as a surprise, but the inspiration for this sauce stemmed from a cocktail recipe I started working on a few weeks ago.  My mother in law, a cranberry sauce lover (she makes it all year long... not just around the holidays), left a container of her's at our apartment and, after tasting a spoon, I thought it'd be fun to incorporate it into a drink.  I wanted to keep it refreshing, so I went with gin, a bit of Aperol, some lemon juice and a little simple syrup to sweeten it up (despite what many cranberry sauce recipes say, the less sugar you add the better. Tart is the way to go).

I made this sauce for our Friendsgiving dinner last weekend and it was a huge hit... not as a side dish, but in the drink we served with appetizers.  Either way, folks will be pleased.  I mean, how can you go wrong with booze?

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Cranberry and Kumquat Sauce - A Thought For Food

Cranberry and Kumquat Sauce - A Thought For Food

Cranberry and Kumquat Sauce - A Thought For Food

Cranberry and Kumquat Sauce - A Thought For Food

Cranberry and Kumquat Sauce

Yield Approx. 1.5 cups

Ingredients 16 oz kumquats, seeds removed and quartered. 12 oz cranberries 1/2 cup fresh orange juice 1/4 cup sugar 1 teaspoon cinnamon 1 vanilla bean, split in half lengthwise

Instructions

1. In a saucepan, place the the kumquats, cranberries, orange juice, cinnamon and sugar and set over medium heat.  Stir and bring to a boil. Once it comes to a boil, reduce heat to a simmer and let cook until the cranberries burst.

2. Add the vanilla bean.  Stir sauce. Once it thickens a bit, turn off the burner and let cool.

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Cranberry and Kumquat Libation - A Thought For Food

Cranberry and Kumquat Libation

Ingredients 1 tablespoon cranberry-kumquat sauce (see recipe above) 2 oz gin 1 oz lemon juice 1/2 oz Aperol 1/4 oz simple syrup 1/2 oz lemon-lime seltzer

Instructions

1. With the exception of the seltzer, place all of the ingredients in a cocktail shaker with three ice cubes.  Shake for 10-15 seconds to chill the drink.  Pour all contents, including ice, into a rocks glass.

2. Add another ice cube if preferred.

3. Add with lemon-lime seltzer and give the drink a stir with a spoon.