Lemon Thyme and Ginger

Seared Cauliflower with Vibrant Kale Parsley Sauce

Seared Cauliflower with Vibrant Kale Parsley Sauce, a recipe.

During the month of March, despite modern farming and trade making fresh produce available 365 days of the year, there is clear evidence that the remnants of winter produce are coming to an end. In the northeast, as we eagerly anticipate the arrival of spring with its’ young seasonal produce, there is a “I’m tired of winter,” expression on many faces. Unfortunately, our winter blues is made more pronounced with the slim pickings at the farmers market. Fortunately, some winter produce, like cauliflower, is easily dressed up with a vibrant sauce made with available winter greens and seasonings. Seared cauliflower with kale parsley sauce is a spring alarm clock for the winter weary.

Seared Cauliflower with Vibrant Kale Parsley Sauce, a recipe.

Throughout the winter I particularly enjoyed roasted broccoli and cauliflower. The charred flowerettes and roasted flavor comforted me on many cold winter nights. Yet, I get antsy in March and seek out clues for an awakening spring. The blustery days still have me craving comfort food like slow braises and stews, but something more vibrant and less rich is dawning. As a result, I decided to add a zesty sauce with my usual seared and roasted cauliflower to waken up the senses after a long winters nap.

Kale Parsley Sauce for Cauliflower Steaks

Kale parsley sauce is a hybrid similar to pesto and chimichurri, but not quite a true member of either one. The heft of the sauce comes from blanched lacinato kale and puréed with assertive ingredients to soften the bitterness of this hearty winter green. To counter the bitterness I added anchovies and lots of garlic. The acid from the capers and vinegar give the sauce a bright and semi-sweet flavor to counter the bitterness as well. Even though this sauce resembles a South American chimichurri sauce, it has a distinct Italian personality.

The most important thing to remember when cooking with kale, no matter what variety, is to remove the whole stem running up the middle of the leaf. The stems are very fibrous and unpleasant to eat and as a polite gesture to your dinning companions remove the stem before cooking. If you want your kids to eat kale, get rid of the stem. Kale leaves have a naturally dry and chewy texture that does not appeal to everyone. Served with the sharp and fibrous stem your children will cross their arms and turn up their nose. Harrumph. You won’t win this battle.

To remove the stem from the kale leaf, simply run a sharp paring knife along the length of both sides of the stem and slice it out. Or, fold the leaf in half like a book with the stem as the binder. While holding tight at the base of the seam (where the stem meets the leaf), yank upwards on the stem and tear it away from the leaf.

Seared Cauliflower with Vibrant Kale Parsley Sauce, a recipe.

How to Slice Cauliflower Steaks

It is easy to slice cauliflower into “steaks” at the center of the cauliflower head. Unfortunately, you may only get two to three intact steaks. First trim off any leaves at the base of the head then trim the stem even to the bottom of the cauliflower head. Then, slice right down the middle of the cauliflower from pole to pole. Beginning at the cut side, slice the cauliflower into half-inch (1.5 cm) wide steaks then repeat with the other half. Cauliflower naturally wants to break into flowerettes the farther away from the core so do not despair if they start to come apart.

If it is important for appearance and presentation that you have as many intact cauliflower steaks as you have guests, then buy a couple heads of cauliflower for some insurance. Chop up and roast the remainder flowerettes and add it to toasted farro with mushrooms, or in risotto, or roast in a 400°F (200°C /Gas Mark 6) oven with olive oil and Romano cheese for a side dish for another meal.

 What to pair with Seared Cauliflower with Kale Parsley Sauce

Seared and roasted cauliflower is a versatile vegetable that is perfect as a vegetarian meal or a side dish with grilled or roasted meats. The prominent bite of the kale parsley sauce comes from the vinegar (like chimichurri sauce) and requires a hearty food like grains, pasta or steaks to pair alongside. This recipe will make more kale parsley sauce than you need, so use the remainder as a sauce for pasta with cauliflower, peas, chickpeas and grape tomatoes for an easy weeknight dinner.

Seared Cauliflower with Vibrant Kale Parsley Sauce, a recipe.

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Seared Cauliflower with Vibrant Kale Parsley Sauce, a recipe.

Seared Cauliflower with Vibrant Kale Parsley Sauce

Cauliflower naturally wants to break into flowerettes, but in the center through the stem you can slice the cauliflower sections with the stem and flowerettes intact. You will get anywhere from 2-4 intact steaks depending on the size of the cauliflower. Don’t despair if they break apart, it will still taste delicious. Buy a couple of cauliflower heads for backup if the cauliflower steaks break apart or if you want your guest to have similar looking pieces. 

The kale parsley sauce is a vibrant hybrid of a chimichurri sauce and a pesto. The acid brightens the sauce while the anchovies, capers garlic and hot pepper flakes give it depth. It is a delicious sauce to add some pizzazz to roasted vegetables and meats. 

If you have some leftover cauliflower it is delicious stirred into penne or fusilli pasta with some chickpeas and sliced cherry tomatoes, coated with the kale parsley sauce.

See notes for a vegan alternative. 

Course Vegetable Side Dish, Vegetarian Main
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings
Author Ginger

Ingredients

  • 4 oz (125 g) lacinato kale
  • ¼ cup (34 g) pine nuts, more for garnish
  • Shy ounce (26 g) Italian parsley
  • 3 cloves garlic minced
  • 2-3 anchovy fillets 1 tsp white miso paste for a vegan substitute, optional
  • 2 TB capers rinsed and dried
  • 2 TB red wine vinegar
  • ¼ - ½ tsp red pepper flakes (Depending on how hot you want the sauce)
  • ¼ tsp Kosher salt
  • A couple of rounds of fresh black pepper
  • ½ cup (125 ml) 125 ml extra virgin olive oil plus more for the cauliflower
  • 1 large head of cauliflower

Instructions

Make the kale parsley sauce

  1. Fill a large bowl with ice water and set aside.
  2. Bring a large stock pot half full of water to a boil. Add a teaspoon of Kosher salt to the pot. While the water is combing to a boil, clean and remove the stems from the lacinato kale. Chop the leaves into thirds. When the water reaches a brisk boil, add the kale and blanch for 2 minutes. Remove the kale from the boiling water with a spider or tongs and add to the ice water bath. Once the kale is cool to touch, drain from the water and spread out over a clean lint free kitchen towel. Gently pat dry. Set aside.

  3. Toast the pine nuts. Heat a small skillet over medium high heat for 4 minutes. Add the pine nuts. Keep the pine nuts in constant motion so they do not burn. Shake the pan and move it back and forth on the burner, or stir with a wooden spoon. The pine nuts are toasted when you start to smell a warm nutty scent and the pine nuts are slightly browned in parts, about 1 minute. Quickly pour the pine nuts onto a plate to cool. Set aside.
  4. Trim off most of the parsley stems and rough chop the parsley leaves.
  5. In a bowl of a food processor or blender, add the blanched kale and give it a few pulses to break it up and start to make a purée. Add the parsley and pulse to blend.
  6. Add the remaining ingredients, except the olive oil and pulse to create slightly textured purée. Taste and adjust the seasoning.
  7. Pour out the kale sauce into a small bowl and add the olive oil. Stir to combine. Cover with plastic wrap and set aside on the counter.

Cauliflower Steaks

  1. Preheat the oven to 375°F / 190°C / Gas Mark 5

  2. Trim away any leaves from the base of the cauliflower head. Rest the cauliflower head on its bottom, stem end down, and cut the cauliflower head in half vertically. Push one half aside and cut ½ inch (1.5 cm) width slices making cauliflower steaks. You might only get two intact cauliflower steaks per side, and the remaining cauliflower may fall into pieces. Repeat with the other half.

  3. Spread the cauliflower steaks on a rimmed baking sheet and gently brush with olive oil on both sides. Sprinkle with Kosher salt and black pepper.
  4. Heat a griddle pan or large skillet to medium high heat. I set my griddle to 325°F (160°C). When hot add the cauliflower steaks to the griddle or skillet and sear for about 5-6 minutes a side. Check after 4 minutes to see the progress. You want a nice brown sear along the flat surface of the cauliflower. Carefully turn the cauliflower steaks over and sear the opposite side.

  5. Place the cauliflower steaks on a large rimmed baking sheet and roast in the oven until the cauliflower is tender in the middle, about 10-12 minutes.

  6. Plate the cauliflower steaks on a serving platter or individual plates, and drizzle with the kale parsley sauce. Garnish with pine nuts and chopped parsley and sliced grape tomatoes.

  7. Serve with grains or grilled or roasted meats and chicken.

Recipe Notes

If you want to make this a vegan meal, omit the anchovies and add white miso paste. Start with a teaspoon of miso paste and taste. It will give the kale parsley sauce some body similar to the anchovies, but you lose some of the Tuscan vibe in the sauce. Another alternative is just omit the anchovies and add more capers to your liking.

Seared Cauliflower with Vibrant Kale Parsley Sauce. A recipe for seared and roasted cauliflower steaks with a vibrant kale parsley sauce. Made with lucinato kale, Italian parsley, anchovies, capers, garlic and hot pepper flakes. Substitute white miso paste for the anchovies for a vegan version.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Loaded Nachos

Loaded Nachos, recipe.

Who doesn’t love nachos? All that melty cheese, warm beans, salsa, avocado, and crispy chips just taste so good together. Unfortunately, when I order nachos in a restaurant the chips are soggy with rubbery cheese, and half the chips are naked. What is the point of getting nachos when most of the food on the plate are plain chips? It is like ordering a cheese burger and getting one partially covered with cold cheese.

Loaded Nachos, recipe

Loaded Nachos, recipe.

There is an easy solution. When I make nachos, I spread the chips in an even layer on a rimmed sheet pan, then cover each chip with bean spread (or refried beans), avocado, pickled jalapeño, and grated cheese. Once assembled, they bake in the oven until the cheese thoroughly melts. Why bother with this nacho assembly? Because it is just not a pretty sight, watching your family and friends wrestle and compete over the nachos covered in all that Tex-Mex goodness. With this process, no one gets stuck eating naked chips when they wanted the works.

There are several ways you can put these nachos together. One, buy the chips, bean dip or refried beans, and salsa already made, along with a couple of blocks of cheese and a ripe avocado. The only thing left to do is assemble and bake the nachos. Second, you can use a combo of homemade and store-bought items to make these nachos. The third option is, you can go all out and make everything from scratch.

My version is the second option. I made chips from store-bought tortillas and made the salsa verde. Everything else I bought. If you make everything from scratch, your nachos will have more nuance in flavor, especially the beans. However, these days it is easy to source good quality store-bought salsas, beans and chips. Why not take advantage of your resources? Whichever method you choose, buy the best quality ingredients you can afford.

Loaded Nachos, recipe.

Suggestions for making Nachos:

For my recipe testing, I discovered getting tortilla chips with a deep corn flavor depends on the tortillas you use. If possible, buy freshly made tortillas from a market or restaurant, and make the chips at home. Or, buy chips from a Mexican restaurant. Both options produce the best tasting chips. Nachos require thick chips that won’t break easily and not too salty.  Thicker chips hold up better. If you don’t have a Mexican market or restaurant in your area the store brand I had success with is, Simply Organic Yellow Corn Chips by Tostitos. However, the other corn chips by Tostitos are too thin.

Making your own chips requires some cooking skill, special equipment and deep-frying in 375° F (190°C) oil. You need an instant read thermometer, a 10-inch (25 cm)cast iron skillet, or Dutch Oven, or wok, and a spider strainer. If you do not have all the equipment, please don’t make the chips. Deep frying is tricky business and buying chips a lot safer.

I also provided a recipe for a raw salsa verde made with tomatillos, serrano chilies, onion, garlic and cilantro. The recipe is from Tacos by Alex Stupak, but my method is different. (You can read my cookbook review on Tacos, here.) Instead of using a mortar and pestle, I made the salsa with an immersion blender. It was a breeze and finished in fifteen minutes. Sometimes, tomatillos are hard to find. I found tomatillos at my local Asian vegetable market, but I also saw them at Whole Foods. If you can’t find them substitute with your favorite store-bought salsa verde or red salsa.

Loaded Nachos, recipe.

Traditionally, nachos are made with refried beans. I used a black bean dip instead. Feel free to use what you like. The beans should be thick and somewhat smooth, so it stays put on each chip. The store brand I used was Newman’s Own Black Bean and Corn Salsa. It was a little too thin, but it still worked. Look for a black bean spread or dip. If you prefer using refried beans, just remember refried beans are made with lard, so if you are serving vegetarians or vegans, find or make a vegetarian one. Here are links for home-made refried beans, and vegan refried beans from Serious Eats.

Loaded Nachos, recipe.

Helpful Tips Serving Nachos:

  • Serve nachos immediately. If you are entertaining, have all your ingredients made and prepared. After all your guests arrive and settled down, assemble the nachos then bake in the oven. It takes about 5 minutes to assemble and 4 minutes to bake. Serve right away. This isn’t an appetizer which is placed on an hors d’oeuvres table and forgotten about.
  • Pass these appetizers around, or place in the center of a coffee table where everyone is sitting. Nachos are best eaten immediately. The longer they sit the soggier they become.
  • Make sure you grab a couple of nachos for yourself before they disappear. Maybe this is because I am more familiar with the eating habits of teenage boys, college co-eds, and athletes, but appetizers like nachos quickly disappear.
  • For a small cocktail party make one tray at a time. If you want more for later, make another tray just before you want to serve them. My sheet pan fit 24 chips.
  • Don’t forget the pickled jalapeño . A slice of pickled jalapeño on each nacho makes all the difference between good nachos and great nachos. They add some heat, and the acid brightens all the other ingredients.

Loaded Nachos, recipe.

 

More appetizers: Crispy Potato Skins with Cheese and Pickled Jalapeno, Spinach Artichoke Dip with Bacon, Roasted Shrimp Cocktail

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Loaded Nachos, recipe.

Loaded Nachos

Everyone loves nachos with lots of melted cheese and fixings. To make sure every person gets a chip loaded with all the nacho goodness, I have assembled and baked the chips in a single layer. With this recipe, you decide if you want to purchase all the ingredients or make the salsas and chips from scratch. If you rather not make your own tortilla chips buy restaurant style, or thick tortilla chips that are not too salty. The thicker chips stay crisp and won't break as easily. Serve immediately with creme fraiche and salsa verde.
Course Appetizer
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Ginger

Ingredients

Tortilla chips

  • 3 cups (675 ml) canola or vegetable oil
  • 6 fresh corn tortillas or thick cut, restaurant style store- bought tortilla chips
  • Kosher salt

Nachos

  • 4 oz (125 g) cheddar cheese
  • 4 oz (125 g) pepper jack cheese
  • 24 tortilla chips homemade or store bought
  • 16 oz 453 g jar bean dip or refried beans
  • 1-2 ripe avocados
  • 24 - 48 slices of pickled jalapeno peppers
  • Creme fraiche plus some milk for thinning
  • Salsa verde

Salsa Verde (or store-bought salsa verde)

  • 1 garlic clove
  • 1 teaspoon Kosher salt
  • 3-4 tomatillos about 5 oz (150 g)
  • 2 serrano chilies
  • ½ white onion minced
  • 1 tsp honey
  • 1 handful of cilantro minced

Instructions

Tortilla Chips

  1. In a cast iron skillet, Dutch Oven, or wok, add the oil and heat until the oil temperature reaches 375°F (190°C). Stack the tortilla chips and cut them into quarters. When the oil is hot, add a few chips to the oil and cook until starting to brown, about 2-3 minutes. Turn the chips over to the other side and finish cooking. Use a mesh spoon, or spider and remove the chips from the oil and place on paper towels to dry. Sprinkle a small pinch of Kosher salt over the chips while they are warm. Continue until all chips are fried.

Nachos

  1. Pre heat the oven to 425°F ( 218°C) with the rack in the middle position. Line a large rimmed sheet pan (18" x 13" / 46 cm x 33 cm) with aluminum foil. Set aside.
  2. Prepare your garnishes of creme fraiche and salsa verde
  3. Add the creme fraiche, or sour cream, to a small bowl and add the milk a tablespoon at a time and stir. Continue to add just enough milk so the creme fraiche will easily drizzle over the nachos. You do not want it too diluted, but the creme fraiche drizzles easier when it is slightly thinned out. Cover and keep in the refrigerator until ready.
  4. If you are making the tomatillo salsa do so now before you bake the nachos. See recipe below.
  5. Grate the cheeses using the large holes of a box grater, or food processor. Place the grated cheese in a medium size mixing bowl and mix to combine. Set aside.
  6. Arrange the tortilla chips in a single layer on a sheet pan.
  7. Spoon a tablespoon of bean dip over the center of each chip, spread it out into an even layer.
  8. Slice an avocado in half lengthwise and remove the pit. Thinly slice each avocado half lengthwise and scoop out the slices with a spoon. Arrange one slice of avocado over each chip covered with the beans. Depending on the size of your avocado, you might need to cut each slice in half to fit on the chips. I was able to get enough slices from one avocado.
  9. Place one slice of pickled jalapeno on each chip, then cover them with grated cheese .
  10. Place the sheet pan with the chips in the oven and bake until all the cheese has fully melted, about 4 minutes.
  11. Immediately place the nachos on a serving platter and serve with the creme fraiche and salsa verde. You can drizzle the salsa verde and creme fraiche over the nachos and sprinkle with some chopped cilantro, or you can serve the creme fraiche and salsa verde on the side.

Salsa Verde

  1. Peel and mince the garlic. Sprinkle the garlic with the salt and use the side of your chef's knife to make a pulp with the garlic. Move the knife back and forth pressing the side of the blade on the garlic and salt until the garlic turns into a smooth pulpy consistency. Add the garlic pulp to the bowl of a food processor, blender, or immersion blender.
  2. Husk, wash and dice the tomatillos. Place the tomatillos in the bowl with the garlic.
  3. Add the minced onion.
  4. Cut the Serrano peppers in half lengthwise and cut off the stem. If you want a milder salsa, remove the seeds and the white pith. They contain most of the heat, especially the pith. Mince the serrano chilies and add them to the bowl with the tomatillos. Add the honey and process all the ingredients until you get a smooth salsa, or to your desired consistency. Stir in the minced cilantro and pour the salsa into a small serving bowl.
  5. Serve immediately or cover with a tight fitting lid or plastic wrap. Refrigerate until ready to serve. Homemade salsa is best used the same day it is made. If several hours pass before serving, hold off from adding the cilantro until just before serving.
Loaded Nachos with black beans, avocado, pickled jalapeno slices and grated cheese.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Purée of Vegetable Soup

Puree of Vegetable Soup, recipe.

Oh baby it’s cold outside and nothing warms up a numb body better than a steaming hot bowl of soup. Purée of vegetable soup is an easy recipe made with ingredients typically found in a well-stocked pantry and refrigerator. Canned tomatoes, canned or fresh cannellini beans, onions, carrots and celery make up the foundation for this hearty soup. The additional ingredients, like herbs, spices and other vegetables, add extra body and flavor for a bright tasting vegetable soup with great depth of flavor.

Puree of Vegetable Soup, recipe.

Puree of Vegetable Soup recipe.

My original intention was to create a hearty tomato soup recipe. I love tomato soup, especially when paired with a grilled cheese sandwich. Essentially, I did develop a tomato soup, but one with a blended flavor of tomatoes, aromatics and legumes. As a result, compared to a traditional tomato soup, the tomato flavor is less pronounced. I found the generous amount of mixed vegetables softens the tomato flavor, creating a hearty and fresh tasting blend of garden delights.

Puree of Vegetable Soup, recipe.

I love living where there are four distinct seasons, but during this dark and chilly winter, I sometimes need a reminder of the sunny and warm days to come. These short days with harsh and biting temperatures can make a person feel sad and extra hungry. Do you find your appetite increases during the winter? Mine does. I believe the body needs extra calories to maintain a normal body temperature. That is my theory but some scientists disagree.

If you find you are always craving something extra during the winter, instead of reaching for a bunch of crackers, or cookies, make a bowl of vegetable soup. Not only will it provide sustenance and warm you up, the bright color and taste will lighten your winter mood and give hope for the spring days to come.

Puree of Vegetable Soup, recipe.

Warming winter foods:

Swedish meatballs

Beef stew with Horseradish Sauce

Cod Braised in Tomato Saffron Broth

Puree of Vegetable Soup, recipe.

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Puree of Vegetable Soup, recipe.

Purée of Vegetable Soup

This is a fresh tasting and hearty soup perfect for cold fall and winter days. It is an easy and delicious soup made with canned tomatoes, canned white beans, onion, celery, and carrots. I also added fennel bulb for a brighter flavor. If you prefer, substitute it with roasted red pepper or any leafy green vegetable you wish. Also, any canned or fresh white bean works with this recipe. If you are using canned beans, make sure they are the low or no salt variety. Homemade stock is preferred, but low-salt store bought stock will work just fine. You can also use chicken stock if you are not making this a vegetarian meal. Fresh herbs like thyme, basil or tarragon are nice additions as well. Add the thyme instead of the Herbs of Provence, and the fresh basil or tarragon after the soup is puréed.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 7 cups
Author Ginger

Ingredients

  • 2 TB extra virgin olive oil
  • 1 onion (about 9 oz / 254 g), minced
  • 3 celery stalks about 8 oz /223 g, minced
  • 2 carrots about 6 oz/ 165 g, minced
  • 1 bay leaf
  • 1/2 tsp Herbs de Provence
  • 1/2 tsp Kosher salt
  • 1/2 fennel bulb about 7 oz / 219 g, minced (optional)
  • 3 cloves garlic minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup 60 ml dry white wine
  • 1- 28 oz can 800 g whole peeled tomatoes in purée
  • 1- 15 oz can 425 g cannellini beans
  • 2 1/2 cups 625 ml vegetable broth
  • Freshly ground black pepper

Garnish

  • 2 TB raisins
  • 2 TB chopped walnuts
  • 2 TB chopped celery leaves
  • 1 TB extra virgin olive oil
  • 1-2 tsp sherry vinegar or red wine vinegar
  • Small pinch of salt

Instructions

  1. Heat extra virgin olive oil in a large stock pot over medium-high heat. Add the minced onion, celery, carrots and bay leaf. Cook the vegetables until they begin to get soft but not browned, about 5 minutes. While cooking occasionally stir the vegetables so they don't brown or stick to the bottom of the pan.
  2. Add the fennel and cook for 5 more minutes, or until the vegetables are soft.
  3. Add the minced garlic and red pepper flakes, cook until the garlic becomes fragrant, about one minute.
  4. Add the white wine and cook until almost evaporated.
  5. Cut up the tomatoes into 3-4 irregular size pieces and add them and their juices to the vegetables. Add the vegetable stock and cannellini beans. Cook for about 15-20 minutes or until the vegetables are very soft. Taste the soup after 7 minutes and correct the seasoning with more Kosher salt and or fresh ground black pepper.
  6. Turn off the heat and remove the pot from the stove. Remove the bay leaf and discard.
  7. Purée the soup with a blender or an immersion blender, until smooth or to your desired consistency.
  8. Taste and correct the seasoning with salt and black pepper.
  9. Garnish with croutons, your favorite garnish, or the celery raisin walnut garnish.

Garnish

  1. Put all the ingredients into a small bowl and mix together. Taste and correct the seasoning. Let the garnish sit for 15 minutes before serving. Serve room temperature with the soup.

Recipe Notes

You can make this soup any consistency you like. If you do not own a blender or food processor, keep it chunky. Add more stock to thin it out if you think it needs it.
To make it smooth with chunks of vegetables, strain out about 2 cups (500 ml) of the cooked vegetables from the soup before you purée it. Once the soup is puréed to your desired consistency, add the mixed vegetables back in.

For more pronounced tomato flavor, add a tablespoon of tomato paste to the pot of cooked vegetables before you add the tomatoes and other liquid ingredients. You may need more stock to thin out the consistency.

Puree of Vegetable Soup, an easy recipe with bright fresh vegetable flavor.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Brussels Sprouts with Pomegranate Glaze

Brussels Sprouts with Pomegranate Glaze, recipe.

Most of us had, and possibly still have, foods we did not, or still won’t, eat. Currently, raw oysters are on my list of undesirable foods, but when I was a kid I disliked peas, mushrooms and Brussels sprouts. Honestly, it is a miracle I overcame any of my childhood food prejudices, especially vegetables. Mom only made frozen vegetables and she burnt them 8 times out of 10. Over time I grew to love all vegetables with Brussels sprouts being the last holdout.

Brussels Sprouts with Pomegranate Glaze, recipe.

Brussels Sprouts with Pomegranate Glaze, recipe.

About 15 years ago at a holiday celebration, a beautiful plate of Brussels sprouts was served with dinner. Up until then I did not give this cruciferous vegetable any thought or attention, but out of politeness and curiosity I put aside my childhood opinion and ate them. After one small spoonful of Brussels sprouts, my attitude changed forever. I cannot remember how my sister-in-law made them, but what I do remember was how surprisingly sweet they tasted. Even with the innate bitter components found in all types of cabbages, a tender and sweet flavor emerged. My sister-in-law’s meal tasted nothing like the Brussels sprouts of my childhood.

It is possible my attitude changed because now I tolerate bitter flavors. Whatever the reason, Brussels sprouts are one of my favorite vegetables during the fall and winter seasons. The key to delicious and sweeter tasting Brussels sprouts is cooking them properly. What I learned over the years is, they taste their best with fast cooking methods because the longer they cook the more bitter they taste. The cooking method that retains the most amount of nutritional benefits is steaming them. This is true for all vegetables. Yet, I like to sauté, braise or roast Brussels sprouts. Each technique creates a caramelized sear on the sprouts that add contrasting color and flavor. They are not as quick to prepare as green beans or asparagus,, but like most green vegetables they finish cooking within 20 minutes.

Brussels Sprouts with Pomegranate Glaze, recipe.

How to Cook Brussels Sprouts

This recipe uses two cooking methods. I first sear them in a hot skillet. Once they are nicely browned I add garlic, shallots and add some hot red pepper flakes then sauté them with the Brussels sprouts. For this recipe, I add the garlic after I sear the Brussels sprouts because I do not want the garlic to brown or burn. Then, I braise them in stock or water until they are just tender. I believe the steam from the liquid cooks them faster than they would if only sautéed. Plus the liquid gives the Brussels sprouts a nice coating for the pomegranate glaze to adhere to. Once they finish cooking, I add a glaze of butter and pomegranate molasses over the tender sprouts. It is just that simple.

The pomegranate molasses has a bitter-sweet taste adding just a touch of acid to brighten up the flavor. You can find pomegranate molasses at specialty markets, like Middle Eastern markets or Asian markets, or online.  Or, you can make it. I recommend store-bought pomegranate molasses because it has a long shelf life. You can also use pomegranate molasses in a variety of recipes like, Muhammara.

There are so many variations for additions and garnishes for this meal. I added pomegranate seeds for a pop of color and compliment the pomegranate molasses. A touch of acid like lemon juice brightens the meal, but too much lemon juice, or any acid, will change the color to a drab green.

Other nice additions are crispy pancetta or fried prosciutto. Anything salty like cured meats or anchovies will cut out some of the bitter flavor. If you use anchovies, omit the pomegranate molasses.

Brussels Sprouts with Pomegranate Glaze, recipe.

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Brussels Sprouts with Pomegranate Glaze, recipe

Brussels Sprouts with Pomegranate Glaze

Brussels sprouts are gently seared until golden brown then braised creating Brussels sprouts that are very tender and delicious. A glaze of butter and pomegranate molasses lightly coats the Brussels sprouts giving them a luxurious sheen. You can substitute the butter with extra virgin olive oil for a vegan meal. Garnish with pomegranate seeds, lemon zest or nuts like salted cashews or pistachios. Serve immediately. Special equipment: For 1.5 lbs (750 g) of Brussels sprouts you need an extra large skillet or sauté pan, 12-14 inches (30 -36 cm)
Course Vegetable Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Ginger

Ingredients

  • 1.5 lbs (750 g) Brussels Sprouts
  • 2 TB extra virgin olive oil
  • 1/2 tsp Kosher salt plus more to taste
  • 3 cloves garlic minced
  • 2 cloves shallots thinly sliced in half moons
  • 1/2 tsp Aleppo pepper or dried red pepper flakes
  • 1/2 - 2/3 cup (125 - 150 ml) chicken stock, vegetable stock or water
  • 2 TB butter
  • 2 tsp pomegranate molasses
  • Fresh ground black pepper to Taste
  • Garnish with pomegranate seeds or fried slices of prosciutto, or crispy pancetta (optional)

Instructions

  1. Wash and dry the Brussels sprouts. Cut off the bottom stem then slice the Brussels sprouts in half lengthwise. Remove any loose outer leaves that are not in good shape.
  2. Add 2 TB of extra virgin olive oil to a very large skillet and turn the heat to medium-high. Once the olive oil starts to shimmer add the Brussels sprouts and lay them cut side down. Sear the Brussels Sprouts until golden about 2-3 minutes. Once seared to your desired color, stir them around then add the minced garlic and sliced shallots. Cook until the shallots start to soften, about 2 minutes.
  3. Add the stock or water, cover with a tight fitting lid and cook until the Brussels sprouts are tender in the middle, when pierced with a fork. about 7-9 minutes.
  4. When the Brussels Sprouts are tender, remove the lid and cook off any remaining liquid in the pan.
  5. Once the pan is just dry, add the butter, or 1 TB olive oil for a vegan dish, and pomegranate molasses, stir to combine. Taste and add salt and pepper to taste.
  6. Garnish with pomegranate molasses, lemon zest, and or crispy prosciutto.
  7. Serve immediately

Recipe Notes

If you are cooking for a large crowd, roasting Brussels sprouts is the easiest way to prepare them. Coat them in extra virgin olive oil and roast in a 400°F / 200°C oven for about 35 minutes on rimmed sheet pans. Turn them over from time to time during roasting. Add the pomegranate molasses immediately after they finish roasting with extra olive oil or melted butter and salt and pepper to taste. 

How to cook Brussels sprouts . Brussels sprouts are seared in a skillet then braised until tender. They are finished with a glaze of butter and pomegranate molasses.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Kabocha Coconut Curry Soup

Kabocha Coconut Curry Soup Recipe

Fall, Recent Posts, Soup, Vegan | November 1, 2017 | By

Whenever I try a new food or learn a new trick I like to share it with you on my blog. This week I discovered a winter squash I never had before, kabocha squash. It is a gnarly looking green winter squash like a small pumpkin, and tastes like a blend of sweet potato and pumpkin. Kabocha is sweet and dense like a sweet potato, but with as silkier texture. Compared to a sugar pumpkin, it has a deeper burnt orange color, smoother texture, and a richer sweet squash flavor. It is not a new variety, but one that is gaining in popularity throughout the US. Like most winter squashes, you can substitute Kabocha in most recipes using winter squash.

Kabocha coconut curry soup recipe

My curiosity was piqued after reading a recipe for Red Curry Ginger Squash Soup. In the recipe the author described Kabocha squash as the sweetest of winter squashes available. Of course, I had to test her statement and bought it to make her soup. This soup is made up of some of my favorite flavor combinations, Thai red curry paste, coconut milk, fresh ginger, and lemongrass. I have a weakness for Thai coconut curries and love stews and soups made with them. With that in mind, I knew this soup recipe is a winner.

Red Curry Ginger Squash Soup comes from Meyers and Chang At Home, by Joanne Chang and Karen Akunowicz. This is a wonderful cookbook featuring dishes from the restaurant Meyers and Chang in Boston’s South End neighborhood. The book is filled with amazing recipes celebrating Taiwanese food and Joanne Chang’s Taiwanese American heritage. For their ginger curry soup recipe, they recommend using one of three different winter squashes, with Kabocha high on their list. I found soup is a great meal to make when trying an unfamiliar vegetable. In the event you are not totally in love with the flavor, it is easier to doctor-up soup into something preferable. Fortunately, kabocha’s flavor satisfied like I thought it would, and required no doctoring. The rich and sweet flavor, and silky texture of the kabocha was perfect with the fresh ginger and Thai curry paste. This soup is giving my all-time favorite pumpkin soup some competition.

Kabocha Coconut Curry Soup Recipe

This is an easy soup to make, but there are a couple of considerations.

How to peel Kabocha squash 2 ways

Like a lot of winter squash, Kabocha has a very tough outer skin. Peeling off the skin is tricky. You need a good cutting board and sturdy surface, and a sharp chef’s knife.

First, cut the kabocha squash in half, then pull the two sides apart. Then scoop out the seeds like you would for a pumpkin. Scrape out as many stringy strands too. Once cleaned, cut each half into 3 or 4 wedges depending on how big your kabocha is. Finally, lay each wedge on its side with the skin facing out, and run your knife down along the outer side, slicing along the curve of the wedge.

Kabocha coconut curry soup reicpe

Kabocha coconut curry soup reicpe

The alternative method is to roast the Kabocha then slice away the peel. First, cut the kabocha in half, scoop out the seeds, then slice in wedges like the method above. Place the wedges on a sheet pan. Drizzle a little olive oil over the kabocha wedges and sprinkle with some Kosher salt. Place the sheet pan in a pre-heated 400°F/ 204°C oven. Roast the squash until the flesh is very tender, about 40 minutes to an hour. Using a spoon or a knife, scoop or cut out the flesh away from the peel. This method cooks and peels the vegetable at the same time.

Kabocha Coconut Curry Soup Recipe

Kabocha Coconut Curry Soup recipe

More delicious Asian Cuisine inspired recipes:

Sugar Snap Peas this Shiitake Mushrooms,

Pork Fried Dumplings

Tips for making Kabocha Coconut Curry Soup

The other consideration is keeping the coconut milk from separating or curdling. This happens when the coconut milk reaches a certain temperature and the proteins that link the fat to the water change shape,  denaturing of the protein,  and no longer stay emulsified.  It is a natural process and does not cause coconut milk to go bad. It just looks unappetizing. To prevent the coconut milk from curdling it is important to make sure the coconut milk is at room temperature and the ingredients in the pot are not boiling. I work at controlling the temperature, so the coconut milk stays emulsified and smooth. Stirring the soup helps with this as well.

While making this soup, I lowered the temperature after the kabocha became tender and mushy. Then I let the liquids in the pot cool down to barely a simmer. Once the soup cooled, but remained warm, I added the coconut milk while stirring constantly until the coconut milk incorporated. Once the coconut milk is added, the soup needs to cook for an additional 30 minutes. It is important to control the soup’s temperature, so it does not boil. I slightly turned up the heat to a low simmer and continued to stir the soup at regular intervals.

I have yet to determine if Kabocha is the sweetest of winter squashes around, but I am eager to continue testing that theory. My next kabocha adventure might be adding it in my pumpkin pie recipe, or my sweet potato cake recipe. What is your favorite Kabocha or winter squash recipe? Let me know in the comments section below the recipe.

If you liked this post and recipe, let me know by clicking on the Like button at the bottom of the post. Thank you.

Kabocha Coconut Curry Soup Recipe

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Kabocha Coconut Curry Soup Recipe

Kabocha Coconut Curry Soup

Kabocha is a green winter squash with burnt orange flesh. It has a sweet and silky flavor like sweet potatoes. Winter squash combined with Thai red curry paste, and coconut milk creates a delicious soup you will want to make repeatedly. If kabocha squash is not available substitute it with butternut squash or sugar pumpkin. This recipe is from Meyers and Chang At Home by Joanne Chang and Karen Akuowicz with slight adjustments. Meyers and Chang is a Taiwanese - American restaurant in Boston's South End neighborhood.
Prep Time 20 hours
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Author Ginger

Ingredients

  • 2 TB olive oil or butter
  • 1 small yellow onion chopped
  • 2 TB fresh ginger peeled and minced
  • 1 TB Thai Red Curry Paste
  • 1 1/2 - 2 lbs 750 g - 1 k Kabocha or butternut squash, peeled and cut into 2" chunks
  • 1 stalk lemongrass
  • Zest from 2 limes (or preferable if you have access to Asian markets 2 makrut lime leaves)
  • 1 13.5 oz 403 ml can of coconut milk
  • 2 TB fresh squeezed lime juice more to taste
  • 1 tsp sugar plus more to taste
  • 1/2 - 1 tsp Kosher salt more to taste

Instructions

  1. Heat a large stock pot over medium high heat. Add the olive oil and heat for about a minute. Add the onion and garlic and gently cook until the onion is translucent, about 5 minutes. While the vegetables cook, stir frequently to prevent the onions and ginger from sticking to the bottom.
  2. Add the curry paste and stir until incorporated. Cook for about 1 minute.
  3. Add the kabocha, or butternut squash, and 2 cups (500 ml) of water. Bring to a gentle boil and cook until the squash is tender and mushy. About 15 minutes.
  4. Prepare the lemongrass. Peel off the outer papery layer and discard. If your lemongrass is not already trimmed, cut off the top 2/3 of the stalk, leaving about 6-7 inches of a pale and pliable piece. Cut off the dense base of the stalk. Slice the stalk down the center lengthwise.
  5. Turn down the heat to low. Add the lemongrass and lime zest, or lime leaf if using.
  6. Once the soup ingredients stop boiling and cooled to a low simmer, add the coconut milk. Constantly stir until the coconut milk is thoroughly mixed in. Be careful not to allow the soup to a boil, or the coconut milk will curdle. Frequent stirring will also prevent the coconut milk from curdling.
  7. Turn the heat up to medium-low and cook for about 30 minutes. Make sure the temperature does not get above a gentle simmer. Stir the soup at frequent intervals to prevent curdling.
  8. When done, remove the lime leaves (if using) and lemongrass from the soup. Use a fork to help fish out any loose lemongrass strings.
  9. Purée the soup. In a blender, food processor or immersion blender, process the soup until smooth. If you are using a blender leave a vent for the heat to escape. Also purée the soup in batches so the soup does not explode. I used my immersion blender with good results and avoided possible explosions with a blender. However, blenders do a better job at getting a smoother purée.
  10. Once puréed, pass the soup through a fine mesh strainer.
  11. Place your soup back in your stock pot and taste, and turn the temperature to medium low. Add the lime juice and correct the seasoning with the sugar and salt. Taste and adjust the seasoning. When adding the sugar and Kosher salt, start with less amounts then taste. You can easily add more. Add more lime juice if needed. Also, add more water if the soup is too thick. The texture should be light and smooth and not too thick.
  12. Serve warm right away.
  13. Can be made 2 days in advance and stored in an airtight container in the refrigerator, or freeze up to 2 weeks.
Kabocha Coconut Curry Soup. Just the right amount of heat ans sweet for the perfect soup.

 

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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