I have big plans for cauliflowers this fall. Recording them here so I remember.
-Chop into florets, toss with olive oil, roast on baking tray, season with s&p. Separately, caramelize a bunch of onions (or leeks) (or a mix?). Layer roasted florets and onions in a casserole dish, top with a creamy goat cheese, throw it back in the oven at high heat until the cheese browns. (Maybe some herby breadcrumbs under the cheese? TBD.) More black pepper before serving.
-Chop into florets, toss with olive oil, roast on baking tray, season with s&p. Toss with good tahini, parsley, a little lemon and a drizzle of pomegranate molasses. This is a variation on the cauliflower salad that I had at Tanoreen six years ago and have not forgotten.
-Something along the lines of Foodspin’s tour de force mashed cauliflower recipe, except with coconut milk instead of the dairy, and lots of turmeric and curry.
Together we shucked two pints of select Clay Bank oysters. Tomorrow I’ll feast on fried oysters for lunch, and a bowl of oyster stew for dinner to keep me warm during our next big snow.
FatChance Oyster Stew
Saute two tablespoons of finely grated shallot or onion in 1 tablespoon butter, until onion is soft and fragrant. Add 2 cups of cream or half-and-half and 1 cup of shucked oysters and their liquor. Raise heat but do not bring to a boil, and cook for about five minutes. Add salt and freshly ground black pepper to taste. Serve immediately. Oyster crackers are a traditional accompaniment, but plain old saltine crackers work just as well.