I was reading about all kinds of Turkish Pepper Paste and I thought that I could make pepper paste out of roasted bell pepper and add Aleppo and Urfa peppers. I roasted those flavored on to a cauliflower. I added sumac dressing and feta cheese and got something tasty. Serving size will differ because our cauliflowers aren’t the same size and we all eat different size portions of food. I’d say that mine made 6 side servings.

Ingredients for around 6 side servings

1 large head cauliflower

3 roasted red bell peppers – skin, seeds, stem removed, keep bell pepper liquid

2 Tablespoons Aleppo pepper

1 Tablespoon Urfa Biber pepper

1 teaspoon sea salt

2 Tablespoons extra virgin olive oil + plus a little extra to oil pan

3 garlic cloves – ground to paste – dressing

3 Tablespoons extra virgin olive oil – dressing

1 + 1/2 large lemons (just the fresh squeezed juice) – dressing

1 Tablespoon honey – dressing

Reserved pepper juices from roasting the cauliflower – dressing

sea salt to taste

3 oz crumbled feta cheese

2 Tablespoons fresh parsley leaves

Directions

Set oven to 400 degrees F

Cut the cauliflower in serving size wedges….(depending on size of cauliflower it will be 4,6, or 8 wedges)…

Lightly oil a baking sheet and set it to the side.

Blend together the roasted red peppers, Aleppo, Urfa, sea salt and olive oil. Rub this mixture all over the cauliflower wedges. Thee cauliflower goes on a baking sheet in the preheated 400 degree F oven for 10-13 minutes. Carefully remove the cauliflower and add the reed pepper juices to the dressing. Clean off the baking sheet and put the cauliflower back on. Broil lightly on each side till slightly caramelized. (around 5 minutes a side)

In a small mixing bowl mix together the feta with some of the dressing and add it to the cauliflower with some fresh parsley.

ENJOY!

I started out by reading about Kashmiri Masala spice blend and I thought it might taste good on butternut squash…..Then I started reading more about Kashmiri cuisine and got a bunch of ideas that are NOT authentic to Kashmiri cuisine but I thought that this combination taste good anyway and it does. Servings will differ ….I got seven stuffed peppers out of this that made seven servings for me. Some were small and some were bigger depending on the pepper.

Ingredients for around 6 servings

1 small butternut squash – peeled – seeds, stem, end button, and membranes removed and sliced very thin on a mandolin

2-3 Tablespoons Kashmiri Masala Seasoning – Add to taste – I used Archana’s Kitchen’s recipe for Kashmiri Masala. I thought the whole recipe 2-3 Tablespoons was perfect for one butternut squash.

1 lb Anaheim chili peppers (or any peppers that you like but timing might differ)

1 cup white vinegar

4 oz walnuts – lightly crushed

4 oz Pomegranate seeds (reserve 1-2 Tablespoons to finish)

1 teaspoon cumin seed

4 Tablespoons canola oil (1/2 goes in squash mixture the rest gets drizzled on pan and squash)

sea salt to taste

1 cup shredded unsweetened coconut flakes

1/2 cup cilantro leaves and tender stems (packed tight)

1 Tablespoon dried mint (fresh mint is better but I didn’t have any..about two Tablespoons)

2 jalapeno peppers – fine chopped

4 garlic cloves – fine chopped

1/2 teaspoon ginger powder

1/2 teaspoon ground cumin

1 lemon – just the fresh squeezed juice

1/2-3/4 cup water – to make chutney to desired consistency

1 Tablespoon (heaping) yogurt

1 Tablespoon (heaping) white miso

1 Tablespoon (heaping) mayonnaise

Directions

Cut peppers by making a slit across the stem area and down the middle and remove seeds and core. Once all the peppers are done put them in a ziplock bag with the vinegar and let them marinate at least 30 minutes.

Set oven to 400 degrees F.

In a large bowl combine the butternut squash, walnuts, pomegranate (reserve a heaping tablespoon for finishing) cumin seeds and two tablespoons of canola oil. Mix well.

Get a baking sheet ready and drizzle it lightly with canola oil.

Shake off the peppers and stuff them full as much as you can. Put them on the baking sheet and drizzle lightly with oil.

Place in the middle rack of the oven till cooked threw and a little browned. Timing will differ but mine took around 25 minutes.

Make the Green coconut chutney.

Blend together the coconut, cilantro, mint, jalapeño, garlic, ginger, cumin, lemon juice and water to desired consistency. Add sea salt to taste. Put to the side.

Make the yogurt-miso-mayo. Just combine equal amounts of yogurt, miso and mayo. You don’t need much…just a little drizzle.

Finish with remaining pomegranate, Serve with chutney and drizzle with yogurt-miso-mayo.

ENJOY!

A SPECIAL THANKS to Archana’s Kitchen for your amazing Kashmiri Masala Recipe so I could come up with mine.

I took a trip up to Singh Meadows in Tempe AZ and picked up some amazing produce. Fiddlehead Ferns and Black Trumpet mushrooms are hard to come by and are highly prized by food lovers. You cook fiddle head ferns sort of like asparagus but longer. You MUST clean the fiddle head ferns very well and you have to cook them completely because they contain some sort of toxin that you have to cook all the way out. I read that if you boil them for 5 minutes that is enough so that is how I cooked mine. I think the sauces I picked go really well with this dish. This makes around 4 servings.

Ingredients for around 4 servings

1 lb fiddlehead ferns – cleaned really well

6 oz black trumpet mushrooms – cleaned

1 oz unsalted butter

1/4 cup tahini (tahini verde)

2 Tablespoons fresh tarragon (tahini verde)

1 Tablespoon fresh cilantro (tahini verde)

1 Tablespoon fresh Thai Basil (tahini verde)

ice water (I didn’t measure but I think it was around 1/4 cup) (tahini verde)

1/2 teaspoon sea salt (tahini verde)

pinch ground white pepper (tahini verde)

2 Tablespoons white miso (miso aioli)

1 Tablespoon sour cream or greek yogurt (miso aioli)

1 Tablespoon mayonaise (miso aioli)

1 teaspoon garlic confit (miso aioli)

small splash rice wine vinegar (around a teaspoon or 2) (miso aioli)

sea salt to taste

ground black pepper to taste

optional – white and black sesame seeds to finish

Directions

Make the sauces.

For the tahini verde blend together the tahini, tarragon, cilantro, Thai basil, sea salt and white pepper. You will need to add ice water to get it to the right consistency. I think I used around 1/4 cup off ice water. Put this to the side or refrigerate for latter.

Make the miso aioli. In a small bowl combine the miso, sour cream, mayo, garlic confit and rice wine vinegar. Mix well. Set to the side or refrigerate for latter.

Get a pot of water to boil the fiddlehead ferns. Medium boil them for 5 minutes. Shock them with ice water to stop the cooking process. Drain the fiddlehead ferns and put them on a serving platter. I used the same pot to cook up my mushrooms. I dumped the water out and melted the butter and then added the mushrooms. I cooked them till they looked cooked. Then I dumped the mushrooms and all the mushroomy butter all over the fiddlehead ferns. I served the sauces on the side and sprinkled lightly with salt and pepper. I also added a few white and black sesame seeds.

ENJOY!

The recipe called Honey-Mustard-Braised Radishes and Mustard Greens arrived in my inbox from Food and Wine Magazine today. I was drawn to the recipe because it sounded flavorful and I could make it work with what I had at home. I didn’t change too many things. I did add the pickled mustard seeds….Actually I added the mustard seeds because Food and Wine Magazine has the recipe on-line without the mustard seeds in the recipe. Instead of mustard greens I used baby bok choys. I also added the crispy radishes. I must note that I really didn’t think that this sauce would work out but it did….It looked like it was breaking and would never reduce or get together BUT IT DID!…………it just takes MUCH longer than written but it’s worth waiting for as it taste marvelous. My idea of a serving size might differ from your idea of a serving size. This makes between 4-6 side servings.

Ingredients for around 4 side servings

2 Tablespoons mustard seeds

2 Tablespoons pickled pepper brine (preferably home made) or substitute apple cider vinegar

1 stick unsalted butter

4 oz prepared hot horseradish

3 garlic cloves – ground to paste

2 shallots – fine chopped

1/4 cup + 2 Tablespoons white vinegar

2 Tablespoons honey

1 1/2 Tablespoons Dijon Mustard

2 cups water

12 radishes – cut in quarters

2 radishes – sliced very thin

1 lb baby bok choy – cut in half long ways

fresh crushed sea salt – to taste

fresh ground black pepper to taste

2 Tablespoons chives – chopped

neutral oil to fry the radishes with

Directions

Directions make pickled mustard seeds at least 6 hours before you make this recipe. Toast the mustard seeds on low heat for around 5 minutes. Remove seeds from pan and put in a small container or dish. Pour the brine or apple cider vinegar over the mustard seeds. Put it in the refrigerator until ready to use.

Put around an inch of oil in a sauce pot on slightly over medium heat. When the oil is hot starts frying up the radish slices until they are crisp but not burnt. They need to drain and cool on either a cooling rack or a baking sheet lined with paper towels.

In a sauce pot add the butter, horseradish, garlic, shallots, vinegar, honey, mustard, and 2 cups of water. Bring this to a simmer on medium high heat stirring occasionally. You need this to reduce to at least half. After it’s reduced to half add the radishes and cook them till fork tender (timing will differ) Mine took around 5 minutes but depending on size and freshness they might take less time. Remove the radishes when done and then add the bok choy root side down in pot. The root needs to cook around two minutes. After two minutes stir the bok choy around for a few seconds to wilt the leaves. Remove bok choy on to a platter for serving. Season with salt and pepper to taste. At this point I wanted to reduce my sauce even more so I let mine reduce more and then I put the plate together.

Bok Choy is on the platter. Add the braised radishes. Add more sauce. Finish with crisp radish slices and chives,

A special THANKS to Star Chef Grant Achatz for sharing his FORKING Amazing recipe with Food & Wine Magazine so I could come up with what I made here.

Enjoy!

This is one of those recipes where I got the idea from a chef on the internet but his recipe didn’t work out at all so I had to figure out on how to make it because it did sound interesting to me. I figure that much of the recipe was missing because I had to figure out a lot and I had to change almost everything including the meringues. But in the end meringues are GENIUS and do taste marvelously GREAT on bok choy with black bean sauce. I think the meringues are actually better if you break them up over the bok choy and sauce……Ingredients for around 4 servings. (you might end up with more meringues than you need but they stay fresh for a long time.)

Ingredients for around 4 servings

2 egg whites

2 Tablespoons sugar

1 Tablespoon soy sauce

1/3 teaspoon granulated ginger

1 1/2 lbs bok choy (I got three in my bag) – cut in half long ways

1 teaspoon sesame oil

1 teaspoon peanut oil

1 garlic clove – ground to paste

1/2 teaspoon granulated ginger (fresh is better here butI didn’t have any)

2 Tablespoons black bean sauce

1 Tablespoon sherry

1/4 cup scallions (to finish)

Optional mushrooms (around 5 ounces go well with bok choy and these flavors)

Directions

Preheat oven to 185 degrees F.

Use silicon lined baking sheets.

Whip egg whites to firm peaks. Whip in sugar. Slowly stir in soy sauce and ginger. Give it a little whip if it needs it. Put mixture in a pastry bag and squeeze out little mounds until you are out of mixture. (they spread slightly so leave a little room). They stay in oven till crisp. Timing will differ because size will differ. This will take maybe one hour – 1 1/2 hours.

Fill a sauce pot with water around three quarters high and add a teaspoon of sesame oil. Bring this to a medium boil. Carefully place the bok choy in bulb sides down into the water and let it cook around 2 minutes. Shut off heat and dip the leaves in so they cook slightly. Then remove the bok choy from the water and drain. Put the bok choy in a serving dish. Put to the side. Dump the water out of the pot.

(cook mushrooms if you are adding optional mushrooms)

The pot is still hot so just use it to whip up the sauce. Add a teaspoon of peanut oil. Then add the ginger, garlic, black bean sauce, and sherry. Pour it over the bok choy. Add Meringues and scallions.

Enjoy!

I was reading about Cabbage Tacos with Celeriac and date barbecue sauce by Yotam Ottolenghi. I was very intrigued and wanted to do his recipe. I thought I was reading a story about that dish but found out that I was just reading an ad for the Flavor Cookbook by Yotam Ottolenghi. That recipe is not (as of yet) posted anywhere on the internet. I had some Brussels sprouts that I had to cook so I thought that the sauces and seasonings from the Ottolenghi recipe would be delicious with Brussels sprouts and they are. My GOSH they really are darn scrumptious! I don’t have the Flavor Cookbook (yet….) But I was able to find the ingredients for the Yotam Ottolenghi recipe from an on-line recipe grocery shopping site that I found by accident. I figured out something a little different but close to his recipe so I must give Yotam Ottolenghi some credit for this amazing recipe. My idea of serving size might differ from your idea of serving size.

Ingredients for around 4 servings

1 pound brussels sprouts – cut in half

canola oil to fry Brussels sprouts

sea salt – to taste

ground black pepper to taste

1 teaspoon canola oil

1 shallot fine chopped

2 garlic cloves – ground to paste

1/4 teaspoon red chili flakes

2 ounces balsamic vinegar

1/4 teaspoon smoked paprika

1/2 teaspoon ground cumin

4 ounces dates – chopped

3 Tablespoons black garlic

3 ounces water (maybe a little more)

1/2 cup extra virgin olive oil

2 red chillies – chopped

1 teaspoon ground coriander

2 teaspoons chives – chopped

1/2 cup feta cheese – crumbled or cubed

Directions

Make the black garlic date bbq sauce.

In a fry pan on medium high heat add about a teaspoon of canola oil. When it is hot add the shallot and cook till soft. Then add the garlic, chili flakes, vinegar, smoked paprika, cumin, dates and water. Cook briefly. Take off heat and add the black garlic. Blend this up and add some water to get to the right consistency. Put to the side.

Make the seasoned oil. Blend together the olive oil, red chillies, coriander and chives. Pour this over your crumbled feta cheese and put to the side.

Fry up your Brussels sprouts. Put around a quarter inch of canola oil in your fry pan and put the heat on medium high. When the oil seems hot put the Brussels sprouts into the pan cut side down. Fry them till they have some color on them. Put them on a baking sheet that is lined with paper towels.

Plate it out and serve. Brussels sprouts topped with the seasoned feta cheese and spoon on some black garlic date bbq sauce.

Enjoy!

A Special THANKS!!!! To Yotam Ottolenghi for his recipe for this inspiration.