Have you ever had purple cauliflower before? Tastes just like the normal kind, but so much prettier! This recipe is an adaptation of the Cinnamon Cauliflower recipe in my cookbook. Just slice a head of purple cauliflower into florets on a baking sheet then sprinkle the whole sheet with a half teaspoon each of the following: cinnamon, smoked paprika, chili powder, sesame seeds and garlic powder. Then sprinkle with salt and pepper, plus 1 T sesame oil and 3 T olive oil. Roast at 425ºF for about 30 minutes or until a bit golden and crispy. Happy cooking!
Carrot Salad with scallions, nuts & raisins
So sorry for the lack of posts lately! Baby Ezra has been keeping me busy, but now I am officially back to work- and excited to be working on 2 new Forest Feast cookbooks! One for kids to learn how to cook, and one that’s entertaining focused- both slated to come out sometime next year!
Jonathan gave me a spiralizer for Valentine’s Day a couple years ago (he knows the way to my veggie lovin’ heart) and I use it all the time. You can find them online for less than $10…there are all different types, but mine is like a big pencil sharpener and works beautifully with carrots and zucchini. I always look for fat carrots, as they spiral more easily and don’t break off at the tip. I’ve been getting rainbow carrots at our grocery store lately, but even regular carrots make this dish beautiful and colorful. Also, this salad does very well when made in advance, so it’s great for entertaining.
Also, I’m excited that my blog has been nominated for the Better Homes and Gardens Blogger Awards in the “Everyday Eats” category. To see all the other awesome blogs and to vote, click here.
Happy cooking!
Brown Butter Tomatoes from The New Greenmarket Cookbook
I know I am spoiled by the produce in California, but I have to say- I do miss the New York City Greenmarket. The produce that pops up in Union Square (and in farmers’ markets all over the city) is truly spectacular, especially in late summer. Coming out of the subway at 14th Street and seeing all the farmers amidst the cityscape is so unique and exciting. While at the market, it’s common to see big city chefs shopping for their dinner menus and The New Greenmarket Cookbook tells the stories behind these chefs and recipes.
The cookbook is by my friend Gabrielle and it’s beautifully compiled with so many fresh ideas. I shot with a lot of these chefs when I was working as a food photographer in New York, so it’s really fun to have this collection of their recipes. Here’s one super simple summer recipe I tried the other day that was a total winner. I made it while visiting my parents’ little cabin up in Sonoma County, where they have an enormous garden with 50+ tomato plants growing this summer (crazy!). Such a simple idea and SO delicious. Happy cooking!
* * * * *
BROWN BUTTER TOMATOES
From The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC. Reprinted with permission from Da Capo Lifelong, © 2014
Recipe by Amanda Hesser, Food52.com and Provisions
2 large or 3 small ripe beefsteak tomatoes
6 tablespoons unsalted butter
Flaky sea salt, such as Maldon
Coarsely ground black pepper
Baguette or other country bread, for mopping up the butter
Most locavores have more recipes for tomatoes than Eskimos have names for snow. But this preparation, which drizzles beurre noisette over tomatoes in place of the classic olive oil, will stop you in your tracks. As surprising as it is simple, it’s the kind of thing you can slap together in mere minutes for a solo snack or serve to guests on fine china.
Core the tomatoes and slice them 1⁄3-inch thick. Divide the slices among four plates (preferably warmed), overlapping the slices just a little. Place the butter in a small, heavy-bottomed saucepan and set over medium heat. Let the butter melt completely. It will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown, 3 to 5 minutes. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They’ll sizzle! You want to dress the tomatoes with the butter, as if you were pouring ganache over a cake—be generous!
Season the tomatoes with salt and pepper, then rush the plates to the table so everyone can taste the tomatoes while the butter is hot. Mop up the butter and tomato juices with good bread. Toast to summer!
Serves 4
My Quinoa in People Mag!
Apparently, 2013 has been named the “International Year of Quinoa”! For this reason, People Magazine reached out to me looking for a quinoa recipe, and they chose one of my favorites- my Fall Quinoa Salad with red bell peppers, butternut squash and dried figs. It’s featured in the November 11th issue of People which is on stands now (a collector’s issue with the Royals on the cover!). This recipe can be served warm or at room temperature and would be a great Thanksgiving side (especially for all your gluten free guests!).
And if you’re really into quinoa, here are a couple other ideas:
Quinoa Edamame Salad & Mushroom Quinoa Risotto
By Erin Gleeson for The Forest Feast
Roasted Broccoli with Feta & Chickpeas
Roasted Broccoli with Feta & Chickpeas! A super easy side that’s perfect for a weeknight dinner (or lunch!), or for entertaining because it can be made ahead and is great at room temperature. Click on over to see my full post and the detailed recipe on the Better Homes & Gardens blog.
