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Cauliflower and Pine Nuts

Roasted Cauliflower & Pine Nuts & Raisins
Roasted Cauliflower & Pine Nuts & Raisins

 

 

 

 

 

 

Roasted Cauliflower and Pine Nuts

This recipe came from the web site for “The Chew”.  Unfortunately for me the original called for currants which are impossible to find in my grocery stores, so I substituted raisins.  It was alright but I think just the cauliflower and pine nuts are a stand alone dish and you really don’t need the extra sweetness.

Ingredients for Cauliflower and Pine Nuts

  1. ¼ cup toasted pine nuts
  2. 1 head of Cauliflower cut into small florets
  3. 3 shallot finely chopped
  4. ¼ cup currants or raisins (optional)
  5. 1 Tbs red wine vinegar
  6. 2 Tbs honey
  7. Olive oil
  8. salt and pepper to taste
  9. chopped parsley for garnish

Directions for Cauliflower and Pine Nuts

My take on this recipe is that unless you have a super large stove top and a saute pan to match, it will work best in the oven under the broiler with the cauliflower on a sheet pan.

Begin by toasting the pine nuts in a saute pan on medium heat.  Once toasted remove to a bowl to stop the cooking and set aside.

Put the cauliflower into a large bowl with a little olive oil and salt and pepper and toss.  Spread on sheet pan in a single layer.  

Place under the broiler and cook until the tops of the cauliflower begin to brown.  Take out of the broiler add the shallots stir to combine and return to the broiler until the cauliflower is golden brown and cooked through.

Add the currants if using, and the pine nuts, vinegar, and honey and stir to combine. Cook for one or two more minutes.  Taste and adjust seasoning as necessary.  Drizzle a little olive oil on top put into bowl and garnish with parsley and serve.

 

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
MIU France Large Stainless Steel Slotted Turner, 3 by 11-Inch

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s vegetables, raisins, nuts all real big on my do not eat list.  Phooey a little more shopping at the butchers and a little less at the green grocers!

 

Roasted Cauliflower and Pine NUts
Serves 6
Nice way to serve Cauliflower
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. ¼ cup toasted pine nuts
  2. 1 head of Cauliflower cut into small florets
  3. 3 shallot finely chopped
  4. ¼ cup currants or raisins (optional)
  5. 1 Tbs red wine vinegar
  6. 2 Tbs honey
  7. Olive oil
  8. salt and pepper to taste
  9. chopped parsley for garnish
Instructions
  1. Begin by toasting the pine nuts in a saute pan on medium heat. Once toasted remove to a bowl to stop the cooking and set aside.
  2. Put the cauliflower into a large bowl with a little olive oil and salt and pepper and toss. Spread on sheet pan in a single layer.
  3. Place under the broiler and cook until the tops of the cauliflower begin to brown. Take out of the broiler add the shallots stir to combine and return to the broiler until the cauliflower is golden brown and cooked through.
  4. Add the currants if using, the pine nuts, vinegar, and honey and stir to combine. Taste and adjust seasoning as necessary. Drizzle a little olive oil on top put into bowl and garnish with parsley and serve.
Notes
  1. My take on this recipe is that unless you have a super large stove top and a saute pan to match, it will work best in the oven under the broiler with the cauliflower on a sheet pan.
  2. This recipe came from the web site for "The Chew". Unfortunately for me the original called for currants which are impossible to find in my grocery stores, so I substituted raisins. It was alright but I think just the cauliflower and pine nuts are a stand alone dish and you really don't need the extra sweetness.
Adapted from The Chew
Adapted from The Chew
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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  copyright © rantsravesandrecipes 2014 all rights reserved

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Cucumber & Watercress Sandwich

Cucumber & Watercress Sandwich
Cucumber & Watercress Sandwich

 

 

 

 

 

 

 

Cucumber & Watercress Sandwich

The English afternoon Tea, which most historians credit to  Anna Stanhope the Duchess of Bedford, a lady-in- waitng to Queen Victoria, was a way for her to sustain herself in the time between the noon meal and the fashionably late dinner around 8.

At first having her servants sneak her a light meal, she began to invite people to join her and so the tradition of afternoon tea evolved.  The delicate little bites  and traditions that were attached to them have spawned a whole industry world wide.  The most famous of these little gems is the watercress sandwich, of which there are many versions.  Mine is a simple rendition that I make occasionally to go with soup for a light lunch or dinner.

Ingredients for Cucumber & Watercress Sandwich

These ingredients are for 4 Sandwiches:

  1. 8 slices of bread (Your Choice)
  2. 8 ounces whipped cream cheese
  3. 1-2 Tbs Chopped dill
  4. 1 large English cucumber peeled or
  5. 1 large cucumber peeled and seeded
  6. 1-2 cups washed and dried watercress stems removed
  7. salt & pepper to taste

Directions for Cucumber& Watercress Sandwich

Allow the cream cheese to come to room temperature.  Add the dill and about a ¼ teaspoon each of salt & pepper.  Whisk briskly to combine, taste and adjust seasoning if necessary.

Take the peeled cucumber and on a mandoline slice them as thin as you can without them losing their shape.

Spread the cream cheese mixture over one side of all eight slices of bread.  Arrange the cucumbers by overlapping in rows to cover 4 bread slices completely. Lightly salt & pepper the cucumbers.  Now arrange a layer of watercress over the cucumbers.  Top with the other slices of bread.

For truly traditional sandwich cut the crusts off and then in 4- 6 pieces depending on how big your bread is.  Each section should be a “2 bite” piece.

 

Here are a few items to help make this recipe
OXO Good Grips Pro Y-Peeler
Set of 3 – Baker Icing Spatulas, Cake Decorating Baking Spatulas, 2 Stainless Steel Offset & 1 Straight Blade
Zwilling J.A. Henckels Twin Four Star 8-Inch High Carbon Stainless Steel Bread knife

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

What’s with all those green things, dill, cucumber, watercress do they think I’m an Irish wolf hound?   Come on, a little roast beef in there wouldn’t kill you!

 

Cucumber & Watercress Sandwich
Serves 4
Afternoon tea or a light lunch or dinner.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
These ingredients are for 4 Sandwiches
  1. 8 slices of bread (Your Choice)
  2. 8 ounces whipped cream cheese
  3. 1-2 Tbs Chopped dill
  4. 1 large English cucumber peeled or
  5. 1 large cucumber peeled and seeded
  6. 1-2 cups washed and dried watercress stems removed
  7. salt & pepper to taste
Instructions
  1. Allow the cream cheese to come to room temperature. Add the dill and about a ¼ teaspoon each of salt & pepper. Whisk briskly to combine, taste and adjust seasoning if necessary.
  2. Take the peeled cucumber and on a mandoline slice them as thin as you can without them losing their shape.
  3. Spread the cream cheese mixture over one side of all eight slices of bread. Arrange the cucumbers by overlapping in rows to cover 4 bread slices completely. Lightly salt & pepper the cucumbers. Now arrange a layer of watercress over the cucumbers. Top with the other slices of bread.
  4. For truly traditional sandwich cut the crusts off and then in 4- 6 pieces depending on how big your bread is. Each section should be a "2 bite" piece.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

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Coquilles St. Jacques

Coquilles St. Jacques
Coquilles St. Jacques

 

 

 

 

 

 

 

Coquilles St. Jacques

Coquilles St. Jacques and scallops Mornay are two  delicious scallop dishes, similar yet distinctive.  The cheesy flavor of mornay or the subtle flavors of the stock in the Coquille St Jacques.  Both are satisfying yet I think there is more flavor in the Coquille St Jacques.  It gets it flavor from the velouté sauce at it’s base.  A little bit of work but worth the effort.  

It can be served as an appetizer or a main course.  1½ pounds of scallops will produce 8 appetizers or a main course for 4.

Ingredients for Coquilles St. Jacques

  1. 1 ½ pounds bay scallops rinsed
  2. ¾ cup white wine
  3. 1 -1½ cups water
  4. 1 bay leaf
  5. 1 shallot minced
  6. ½ tsp salt
  7. ¾ cup Heavy cream
  8. 4 Tbs butter
  9. 4 Tbs flour (all purpose)
  10. salt & pepper to taste
  11. 1-1½ cups shredded swiss or gruyére

Directions for Coquilles St. Jacques

In a large sauce pan combine the wine, water, bay leaf, shallot and about ½ tsp of salt.  Bring the mixture up to a slow simmer and allow to cook for about 5 minutes.

Add the scallops to the broth and bring back up to a simmer.  Once a simmer is reached cook for about 1 minute then remove from heat and allow scallops and broth to cool for about ten minutes.

After ten minutes remove the scallops to a bowl and return the liquid to heat bringing up to a boil and reduce until you have about 1 cup of liquid remaining.

While the liquid is reducing, in another sauce pan place the butter and when melted add the flour and mix and cook until all the flour is combined and begins to slightly brown.

Once the liquid is reduced, off heat add to the butter& flour roux and whisk to combine, then add the heavy cream and stirring constantly put back on heat and slowly up to a boil.  As it reaches boiling it will begin to thicken.  When thickened remove from heat and add about ¼ cup of the cheese, stirring to melt an combine.  Add in the scallops and mix completely.

Ladle equal amounts of the mixture into scallop shells or ramekins, spoon remaining sauce over the top and divided the rest of the cheese over the top of each shell or ramekin.

At this point the dish may be set aside in the refrigerator until ready to serve.

To cook set your broiler on high and broil the scallops 4-10 minutes depending on how far from the heat you have them.  They are done when the cheese begins to lightly brown and the sauce is bubbling.  If broiling directly from making, keep them close to the heat to brown the top.  If the scallops are room temperature lower them so they can heat up before the tops begin to brown.

Here are a few items to help make this dish:
Fox Run Large Natural Baking Shells, Set of 4
BonJour Crème Brûlée Set Deluxe with Culinary Torch and 4 Oval Ramekins
Calphalon Unison Nonstick 2 Qt. Sauce Pan with Cover

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

My nonchalant pose while waiting to “go to work”.  A very nice slightly cheesy cream sauce was quite the surprise even the little white things weren’t too bad, soooo 5 paws.

 

IMG

 

 

 

 

Coquilles St. Jacques
Yields 8
An elegant appetizer or a filling main course
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Save Recipe
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 1 ½ pounds bay scallops rinsed
  2. ¾ cup white wine
  3. 1 -1½ cups water
  4. 1 bay leaf
  5. 1 shallot minced
  6. ½ tsp salt
  7. ¾ cup Heavy cream
  8. 4 Tbs butter
  9. 4 Tbs flour (all purpose)
  10. salt & pepper to taste
  11. 1 cup shredded swiss or gruyére
Instructions
  1. In a large sauce pan combine the wine, water, bay leaf, shallot and about ½ tsp of salt. Bring the mixture up to a slow simmer and allow to cook for about 5 minutes.
  2. Add the scallops to the broth and bring back up to a simmer. Once a simmer is reached cook for about 1 minute then remove from heat and allow scallops and broth to cool for about ten minutes.
  3. After ten minutes remove the scallops to a bowl and return the liquid to heat bringing up to a boil and reduce until you have about 1 cup of liquid remaining.
  4. While the liquid is reducing, in another sauce pan place the butter and when melted add the flour and mix and cook until all the flour is combined and begins to slightly brown.
  5. Once the liquid is reduced, off heat add to the butter& flour roux and whisk to combine, then add the heavy cream and stirring constantly put back on heat and slowly up to a boil. As it reaches boiling it will begin to thicken. When thickened remove from heat and add about ¼ cup of the cheese, stirring to melt an combine. Add in the scallops and mix completely.
  6. Ladle equal amounts into scallop shells or ramekins, spoon remaining sauce over the top and divided the rest of the cheese over the top of each shell or ramekin.
  7. At this point the dish may be set aside in the refrigerator until ready to serve.
  8. To cook set your broiler on high and broil the scallops 4-10 minutes depending on how far from the heat you have them. They are done when the cheese begins to lightly brown and the sauce is bubbling. If broiling directly from making, keep them close to the heat to brown the top. If the scallops are room temperature lower them so they can heat up before the tops begin to brown, the sauce should be bubbly and the cheese a light brown when served.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved