Showing posts with label capers. Show all posts
Showing posts with label capers. Show all posts

Cauliflower Steaks

10:47 AM by in the kitchen with the Fernandezs

 When cauliflower is cooked, it becomes a meaty texture, deeply flavorful, and caramelized.

Serves 4
Place the oven rack to lowest position.
Preheat the oven to 500F (260C)

1 1/2 cups (92 g) parsley leaves
1/2 cup (31 g) mint leaves
1/2 cup (120 ml) olive oil
2 Tbs. (30 ml) water
1 1/2 Tbs. (37 ml) white wine vinegar
1 Tbs. (15 g) organic capers
1-2 minced organic garlic cloves
organic lemon wedges 
pinch or more black pepper to taste
2 heads of organic cauliflower (=4 pounds/910 g) cut into 1 1/2-inch (9 mm) thickness (makes 4 steaks, save rest for another use)
salsa of your choice


1. Pulse: parsley, mint, 1/4 cup (60 ml) oil, vinegar, capers, and garlic.
2. Add to a sauce pan and set aside (It can be refrigerated up to 2 days.)
3. Place the steaks on a baking sheet and drizzle with 2 Tbs. (30 ml) oil.
4. Season very lightly with black pepper.
5. Flip and season the other side and with oil.
6. Cover the baking sheet with foil.
7. Roast for 5 minutes.
8. Remove the foil and roast until the bottoms are well browned, 8-10 minutes.
9. Flip and continue to roast 6-8 minutes.
10. Transfer them to a platter and brush with 1/4 cup (60 ml) salsa.
11. Serve with lemon wedges and rest of the salsa.

Greek Fava Spread

4:46 PM by in the kitchen with the Fernandezs
This has nothing to do with fava beans. It is a stable on Greek tavernas. 
φάβα (Greek)
/fava/

1 cup (130 g) organic yellow split peas or frozen
2 cups (480 ml) water
1 medium organic yellow onion, roughly chopped
1/2 cup + 1 Tbs. (135 ml) olive oil
1 bay leaf
organic shallots
organic garlic
organic lemon juice
crusty (gluten free) bread

herbs:
  • pink salt
  • pinch cumin
  • oregano
  • paprika, and/or
  • chili flakes
extras: 
  • sliced red organic onions
  • organic lemon wedges
toppings: chopped, organic
  • olives
  • tomatoes
  • shallots
  • onions, and/or
  • capers


ένα / EN-a/ 1. Fresh peas: 

Rinse then transfer to a small pot. Add water and heat on high to a boil, skim white scum off and rise.


ένα / EN-a/ 1. Frozen peas: Go to #2


δύο /THEE-oh/ 2. Add water to the peas with onions, 1/2 cup (130 ml) oil, and bay leaf.


τρία /TREE-a/ 3. Lightly season with salt, cover and simmer. Stir often. Cook 30 minutes or about 75 minutes for the fresh peas.


τέσσερα /TESS-air-uh/ 4. Remove the bay leaf.


πέντε /PEN-day/ 5. Transfer to a blender. 


έξι /EX-ee/ 6. Add a Tbs. (15 ml) oil, shallots, garlic, some lemon juice, and any herbs. Process until there is a smooth hummus texture.


εφτά /EF-TA/ 7. Transfer to bowl(s). Add any toppings and extras. Drizzle with more oil.


oκτώ /oc-TOH/ 8. Serve with crusty bead.


Try:

Pea Purée: https://veggiefernandezs.blogspot.com/2018/03/pea-puree.html


Greek Goddess Dip: https://veggiefernandezs.blogspot.com/2014/07/green-goddess-dip.html






Classic Greek Mezze: https://veggiefernandezs.blogspot.com/2016/12/classic-greek-mezze.html

Puerto Rican Mojo Sauce

10:28 AM by in the kitchen with the Fernandezs
The sauce is salty and sweet, with a lot of flavor. It can be used as a marinade for pork, beef, seafood, or as a condiment. Then too, you can have it with whatever you like. It is kept in the refrigerator for up to a week, in a glass jar. 

Mojo puertorriqueño (Spanish)
Makes about a cup (240 ml)

1/2 cup (15 g) mint leaves
1 cup (30 g) parsley leaves
2 organic minced garlic cloves
1/4 cup (30 g) capers, drained and rinsed
1 1/2 Tbs. (20 ml) organic lemon juice
1 tsp. (5 g) organic lemon zest
2 Tbs. (30 ml) juice from 1 sour orange (substitution: 1 1/2 tsp or 8 ml each-grapefruit, orange, lime juice and white vinegar)
1 small organic shallot, minced
1 pinch red pepper flakes
salt and black pepper to taste
3/4 cup ( 180 ml) olive oil

uno 1. Process all the ingredients in a blender.

Spanish Roasted Cauliflower

1:03 PM by in the kitchen with the Fernandezs
Sherry vinegar is popular in Spanish cooking. Serve this as a tapas dish or on a board with selection of Spanish meats, cheeses, olives, etc. 

Coliflor Asado (Spanish)
Coliflor Rostit (Catalan)
Serves 2-4
Preheat the oven to 400F (200C)

1/2 organic cauliflower, cut into bite-sized florets
2 Tbs. (30 ml) olive oil
1/2 Tbs. (7,5 ml) sherry vinegar
1 tsp (5 g) capers
1 organic crushed garlic clove
pinch of red pepper flakes
1 slice prosciutto, thinly sliced
parsley

~Catalan~

un 1. Line a baking tray with parchment paper.


dos 2. Toss the cauliflower florets with 1 Tbs. (15 ml) olive oil,


tres 3. Bake for 15 minutes.


quatre 4. Combine 1 Tbs. (15 ml) oil, sherry vinegar, capers, garlic, and red pepper flakes.


cinc 5. In a small frying pan, over medium-heat, crisp sliced prosciutto.


sis 6. Plate the cauliflower and drizzle with the vinaigrette.


set 7. Top with the crispy prosciutto and parsley.



Try other 


cauliflower recipes:


Pasta with Cauliflower, Nuts, and Raisins: https://veggiefernandezs.blogspot.com/2021/01/pasta-with-cauliflower-nuts-and-raisins.html


Cauliflower Rice Tabbouleh with Seeds:

https://veggiefernandezs.blogspot.com/2016/09/cauliflower-rice-tabbouleh-with-seeds.html


Cheesy Cauliflower Bowl:

https://veggiefernandezs.blogspot.com/2015/09/cheesy-cauliflower-bowl.html



or 


tapas dishes:


Fried Plantains with Mint Mojo

4:56 PM by in the kitchen with the Fernandezs

Plantains are stable foods in many tropical areas. It has more starch than the common banana and is not eaten raw. They can be fried, boiled, as a dough, and are the main ingredient in many dishes.
The herb mojo sauce is Puerto Rican.

Maduros con Mojo de Menta (Spanish)
Serves 4

2 large, very ripe organic plantains, peeled and cut into 3/4-inch (18 mm) disks on a slight bias
1/2 cup (15 g) mint leaves
1 cup (30 g) parsley leaves
2 organic minced garlic cloves
1/4 cup (30 g) capers, drained and rinsed
1 1/2 Tbs. (20 ml) organic lemon juice
1 tsp. (5 g) organic lemon zest
2 Tbs. (30 ml) juice from 1 sour orange (substitution: 1 1/2 tsp or 8 ml each-grapefruit, orange, lime juice and white vinegar)
1 small organic shallot, minced
1 pinch red pepper flakes
3/4 cup ( 180 ml) olive oil
1 cup (130 g) light olive, canola, or vegetable oil
salt and ground black pepper to taste

uno 1.  Mojo sauce (about a cup/240 ml)*
Process in a blender: mint and parsley leaves, garlic, capers, lemon juice and zest, shallots, pepper flakes, and the olive oil.

dos 2. Place in a bowl and season with black pepper to taste.


tres 3. Heat the cup (130 g) of oil over medium heat until shimmering.


cuatro 4.  Add the plantains in a single layer. The oil should come at least halfway up their sides.


cinco 5. Cook, shaking the pan a little, until lightly golden brown, about 2 minutes.


seis 6. Turn over and cook about a minute.


siete 7. Reduce heat to low and continue cooking until dark golden brown and caramelized, about 4 minutes more.


ocho 8. Transfer them to a paper towel.


nueve 9. Flip a few times to drain completely.


diez 10. Season with salt and black pepper.


once 11. Provide the mojo sauce on the side.


* Make more mojo and use it as a marinade for pork, beef, seafood, or as a condiment. Then, too, in anyway you like.


Fish and Asparagus

10:53 AM by in the kitchen with the Fernandezs
 Here's another way to enjoy fish tonight.
Serves 3

organic asparagus, trimmed
organic green onion chopped or cut into small pieces
capers
3 pieces of flounder or tilapia 
organic sliced mushrooms
3 organic lemon slices and little juice

1. On three pieces of parchment paper, lay asparagus and mushrooms in the middle of each one.
2. In a small bowl, whisk some olive oil, lemon juice, and capers.
3. Lay the fish on top of the vegetables, spread the olive oil-lemon sauce on both sides of the fish.
4. Lay the sliced lemon on each one.
5. Sprinkle with the cut green onions.
6. Wrap each packet with the seam on top, rolling seam over itself once or twice to seal tightly and leaving a little room inside for steam to circulate.
7. Place packets in a cast iron skillet over a medium heat for 15 minutes or until temperature is 145F (63C).
8. Rotate packages occasionally for even cooking.



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