CAULIFLOWER PUREE

That's one sexy cauliflower, I thought. Its quality was impressive. It was living at my local supermarket, on a display counter, nestled between all its other sexy cauliflower friends. What else could I have done but buy it?

Cauliflower and I have not always been friends. Until I was about twelve years old, I didn't even want to be in the same room with the stuff. But then, somehow, its taste grew on me. I liked a version that an aunt had urged me to taste: her simple salad made up of steamed cauliflower flavoured with salt, pepper, olive oil and lemon juice. Deliciousness at its simplest because it was Lent and we were fasting. I've since cooked similar salads many times, but a new way to prepare cauliflower is to make it into a purée. It makes an excellent low fat, low carb side dish, and a healthier and lighter alternative to mashed potatoes.

Ingredients:

4 tablespoons olive oil

1 head of cauliflower cut up into florets

2 garlic cloves, chopped

salt and pepper to taste

2 teaspoons herbes de Provence

1 teaspoon rosemary leaves

2 teaspoons chopped parsley

1/2 teaspoon lemon zest

1 cup vegetable broth

For garnish:

breadcrumbs 

a touch of grated Pecorino Romano

1 tablespoon olive oil

Directions:

• Heat the olive oil in a large saucepan. Add the cauliflower and garlic and stir to coat with the oil.
• Season with salt and pepper, rosemary, herbes de Provence, chopped parsley, and lemon zest. 
• Add the vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer until the cauliflower is tender (about 15 minutes).
• Using a potato masher puree the cauliflower with the cooking liquid until the mixture is smooth and thick. 
• Taste and season with more salt and pepper if needed. 
• Place on a serving platter.
• Sauté the breadcrumbs and Pecorino Romano in the olive oil until the breadcrumbs become golden crisp. Top the cauliflower with the breadcrumbs and serve.

VELVETY BUTTERNUT SQUASH SOUP

                            Happy Thanksgiving!!!

We had this lovely soup as part of our Thanksgiving dinner.  It was truly delicious, with a superbly velvet texture. Not a lot of ingredients in it, not a lot of spices to flavour it with, nothing to interfere with the subtle buttery taste of the squash. The soup's simplicity contributed to its scrumptiousness. The recipe is based on one from Jaques Pepin, chef extraordinaire.

To make the soup, I took the easy route and bought my squash peeled and chopped and ready to cook. Also, as a special treat, I substituted some of the cream with coconut milk. We made it a few weeks ago just to test the recipe, and at that time, we only used cream. I must admit the soup tastes great either way! 

 Ingredients:

4 cups chopped butternut squash

3 leeks, cleaned well and chopped (use the white and light green parts)

1 onion, chopped

4 tablespoons olive oil

1 teaspoon freshly grated ginger root

1 teaspoon black pepper

salt to taste

3 cups vegetable stock

1/2 cup coconut milk

1/2 heavy cream 

1/4 teaspoon ground cinnamon

1/3 cup chopped pistachios

Directions:

• In a heavy soup pan heat the olive oil.  
• Add the onions and leeks and sauté for about 2 to 3 minutes.
• Add the squash, the ginger and half the pepper and sauté for 3 more minutes, stirring.
• Add the stock. Cover the pot and simmer for about 25 to 30 minutes, until the squash is soft.
• Add salt to taste, and then add the rest of the black pepper. Taste and let boil for about one more minute.
• Let cool slightly and blend with an immersion blender until the soup is smooth. 
• The soup can be cooked up to this point a day ahead. Cover and refrigerate.
• When ready to serve, add the cream, the coconut milk, and the cinnamon. 
• Mix well, heat, garnish with chopped pistachios and serve! 

Happy Thanksgiving!!!