This dish makes an excellent appetizer as well as a delicious side dish.
Ingredients
Makes 4 servings
1 medium head of cauliflower, outer green leaves removed, broken into large florets
½ cup all-purpose flour
3 large eggs, lightly beaten
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
2 cloves of garlic, minced
¼ teaspoon red chili flakes
1 tablespoon capers
Juice and zest of 1 lemon
Olive oil
Sea salt
Freshly ground pepper
Directions
Preheat your oven to 425°F. Cover a large cookie sheet with sides with foil. Pour 2 tablespoons of oil into the pan and spread the oil over the foil with a pastry brush.
Place the flour in a large ziplock bag and add ½ teaspoon salt/. Beat the eggs and add the cheese.
Place the florets in the bag and give a few shakes until the florets are coated. Dredge each floret in the egg mixture until completely coated. Lift each floret out of the egg mixture with a fork and let the excess drain. Transfer each floret to the prepared pam.
Place the pan in the preheated oven and bake for 15 minutes. Turn the florets over and bake for 15 minutes more.
In a large serving bowl, combine the garlic, capers, lemon zest, lemon juice, chili flakes, and 2 tablespoons of olive oil. Stir well. Add the roasted florets and toss to coat in the dressing. Serve hot or at room temperature.
For the topping
3 slices bacon, diced
1/2 cup plain panko breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon black pepper
For the roasted cauliflower sauce
4 cloves garlic, minced
1 shallot, minced
3 tablespoons olive oil
1 large head cauliflower, cored, cut into florets
1 teaspoon dried Italian herb blend
1 teaspoon salt
¼ teaspoon red chili flakes
Pasta
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
12-oz box spinach linguine (DeCecco)
Directions
For the cauliflower
Preheat oven to 450°F. Cover a baking sheet with foil.
In a bowl toss together the cauliflower florets, shallots, garlic, seasoning, salt, red pepper, and olive oil. Spread on the pan and bake for 15-20 minutes or until cauliflower is tender and browned.
For the topping
Cook bacon in a small skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and stir in cheese.
For the pasta
Cook pasta in boiling salted water until al dente. Drain. Reserve ½ cup pasta cooking water.
Return the pot to low heat and add the cream, roasted cauliflower, pasta water, and cheese. Stir until heated through. Add cooked pasta and mix well. Turn the mixture out into a serving bowl and sprinkle with the bacon panko topping. Serve immediately.
Cauliflower Parmesan
Ingredients
½ cup all-purpose flour
1 large egg and ¼ cup water, beaten together
1 ½ cups panko Italian unseasoned bread crumbs
Kosher salt, as needed
Black pepper, as needed
1 small-medium head cauliflower, trimmed and divided into large floret clusters
½ cup of vegetable oil
1 1/2 cups Marinara Sauce
2 cups shredded mozzarella cheese
Directions
Heat the oven to 400 degrees.
Place flour, eggs, and panko into three wide, shallow bowls. Season each with salt and pepper. Dip a cauliflower piece first in flour, then egg, then coat with panko. Repeat with remaining cauliflower.
Fill a large skillet with oil. Place over medium-high heat. When the oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
Spoon the marinara sauce over the bottom of an 8-inch baking pan. Place the cauliflower evenly in the baking dish. Transfer pan to oven and bake for 20 minutes. Sprinkle with the shredded mozzarella and return to the oven until the cheese melts.
Lemony Chicken or Turkey Cutlet Piccata
Ingredients
4 servings
1 lb boneless skinless chicken or turkey breast cutlets
Kosher salt and black pepper
½ cup flour for dredging
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/4 cup lemon juice
2 tablespoons capers rinsed and drained
Fresh chopped parsley for garnish
Directions
Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
In a medium skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 2 minutes, then turn over to cook for 3 minutes. Add the butter and capers. Drizzle the lemon juice over the cutlets and let simmer for 2 minutes. Garnish with parsley and serve.
Linguini with Pesto Cream Sauce
6 servings
Ingredients
Pistachio Basil Pesto Sauce
4 cups washed basil leaves
½ cup shelled pistachio nuts
4 garlic cloves, peeled
1 teaspoon salt
½ teaspoon black pepper
⅔ cup extra virgin olive oil
Cream Sauce
1 lb linguini
1 cup pistachio basil pesto sauce
1 cup grated Parmesan cheese
Freshly ground black pepper
1/2 cup heavy (whipping) cream
Directions
For the pesto sauce
Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped. Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.
Cook the pasta al dente according to the package directions. Drain the pasta in a colander.
In the same pot add the pesto, cream, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.
4 servings
Ingredients
1/2 teaspoon fennel seeds
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried Italian seasoning
1 tablespoon olive oil
½ cup finely diced red onion
1 garlic clove, minced
Kosher salt, freshly ground pepper
1 1/2 cups chopped Italian tomatoes
12 ounces skinless sole or flounder fillets
4 ¼ inch slices of fresh mozzarella cheese, cut in half
4 oz fettuccine or wide needles, cooked
Directions
Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside.
Heat oil in a large skillet over medium-low heat. Add onion, cook stirring often, until soft, 5-6 minutes. Add garlic and spices and cook about 1 minute.
Add tomatoes and salt and pepper to taste; bring to a simmer and cook uncovered to meld flavors, about 5 minutes.
Season fish with salt and pepper and gently place fillets in the sauce. Cover skillet and reduce heat to low. Cook 4 minutes. Turn fish over with a wide spatula and evenly top with mozzarella slices. Cover the pan again cook for 2 minutes or until the cheese melts.
Place the cooked noodles on a serving dish. Place the fish and sauce on top of the noodles and serve.
Italian Style Fried Cauliflower
Ingredients
1 head of fresh cauliflower washed and cut into large florets
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon sea salt
1 teaspoon granulated garlic powder
1 teaspoon dried Italian seasoning
Pinch of cayenne pepper
1 egg
2/3 cup cold seltzer or ice water
Vegetable oil for frying
½ cup grated Parmesan cheese
Directions
Whisk all dry ingredients together, set aside. Beat in another bowl the egg and seltzer or ice water. Stir into the dry ingredients, stirring until a smooth mixture forms.
Heat the oil, about 1-inch deep, in a deep skillet (chicken fryer) on low to medium heat.
Add the cauliflower to the batter, using thongs or a slotted spoon, letting the excess drop back into the bowl.
Add the cauliflower to the preheated oil. Do not crowd them or touch them together.
Fry each floret until golden brown on each side around 8 to 10 minutes. Remove to a paper towel-lined platter. Keep warm in a 200 degree F oven until ready to serve. Sprinkle with Parmesan while still hot and serve.
Leftover roasted cauliflower may also be used, as I did, using the leftover roasted cauliflower from my Fall Recipes post.
Ingredients
12 oz short pasta (penne)
Topping
1/2 cup Italian seasoned panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
Sauce
2 tablespoons butter, melted
2 medium shallots, chopped fine
2 minced garlic cloves
1/2 teaspoon crushed red pepper
½ cup sliced cherry tomatoes
1/2 cup heavy cream
Cauliflower
1 (1 1/2-pound) head cauliflower, trimmed and cut into small florets
2 tablespoons olive oil
1/2 teaspoon salt
Directions
For the topping:
Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat. Cook, stirring until the mixture is well toasted and golden-brown; remove from the heat and reserve.
Preheat the oven to 350°F.
In a medium baking dish, combine the cauliflower, oil, and salt. Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.
Remove the dish from the oven and stir in the shallots, melted butter, garlic, cream, tomatoes, and red pepper. Place the dish bake in the oven for 10 minutes. Remove from the oven and set aside while the pasta cooks.
Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan. Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving bowl. Sprinkle the breadcrumbs topping over the top of the pasta and serve.
Roasted Cauliflower With Cheese Sauce
Ingredients
1 large head of cauliflower
3 tablespoons olive oil, divided
1/2 teaspoon coarse kosher salt
1/4 teaspoon coarse black pepper
Directions
Preheat the oven to 375ºF. Pull all the leaves off of the cauliflower and use a paring knife to remove enough of the core to let the cauliflower sit flat. Don’t take out too much though. You don’t want the head to break into florets but you want it to stay in one piece.
Put 1 tablespoon of the olive oil into a deep baking dish and rub it around. Add the head of cauliflower, cut side down. Drizzle with 2 tablespoons of olive oil. Rub it in a bit. Sprinkle with the salt and pepper. Roast for 45 minutes or until a skewer pokes into it very very easily.
Make cheese sauce according to directions below. Pour cheese sauce over the cauliflower and serve.
Cheese Sauce For Vegetables
ingredients
1 cup heavy cream
1 cup sharp cheddar cheese, grated
1 teaspoon Dijon mustard
Directions
Combine all ingredients in a medium saucepan.
Stir over medium-low heat until all the cheese is melted. Remove pan from the heat immediately.
Baked Sweet Potatoes
ingredients
2 medium sweet potatoes
1 tablespoon olive oil
Salt & pepper
1 tablespoon butter, melted
2 tablespoons pure maple syrup
Pinch of cinnamon
Directions
Preheat oven to 375°F.
Wash and dry the potatoes. Poke about 3-4 holes on each side with a fork. Rub the skin with olive oil and sprinkle with salt and pepper.
Bake 50 minutes or until tender when pierced with a fork. Allow potatoes to rest for 5 minutes before cutting open.
Combine the melted butter, maple syrup and a pinch of cinnamon. Drizzle over the cut portions of the sweet potatoes and serve.
Easy Butternut Squash Soup
6 servings
Ingredients
4-12 oz packages frozen pureed butternut squash
32 oz container vegetable broth
4 oz container unsweetened applesauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon of sea salt
1/2 teaspoon black pepper
1/4 cup heavy cream
Herbs for garnish, such as sage
Directions
Put all the ingredients in a Dutch Oven except the cream. Bring to a boil, stir well, lower the heat to a simmer, cover the pot and cook for 30 minutes. Stir in the cream and serve garnished with fresh herbs.
Apple Rosemary Tart
Ingredients
One 9-inch refrigerated pie crust, at room temperature
2 tablespoons all-purpose flour
1/4 cup packed dark brown sugar
1 1/2 pounds baking apples, such as Granny Smith or Golden Delicious
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh rosemary (do not substitute dried instead use 3/4 teaspoon ground cinnamon)
1 teaspoon unsalted butter
2 teaspoons confectioners’ sugar
Directions
Preheat the oven to 400°F.
In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve.
Peel and core the apples. Slice them into ¼ inch-thick slices. (You should have about 3 cups.)
Place the apples in a bowl and toss them with the lemon juice, the remaining 3 tablespoons brown sugar and the rosemary or cinnamon.
Place the dough on a parchment-lined baking sheet and sprinkle the reserved flour/sugar mixture evenly over the dough, leaving a 2-inch border uncovered.
Arrange the apples evenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together.
Dot the apples with the butter.
Bake the tart for about 40 minutes, until the crust is golden brown, the apples are tender and the juices syrupy.
Cover the tart with foil halfway through the cooking time, if the crust is browning too rapidly.
Let cool for 10 minutes, then slide the tart onto a serving platter. Just before serving, sift the confectioners’ sugar evenly over the crust.
Scallops In Garlic Sauce
Serve this dish over rice or make my Cauliflower “risotto”. It is delicious.
Servings: 2
Ingredients
2 tablespoons extra-virgin olive oil
10 oz or 12 large sea scallops
2 tablespoons unsalted butter, divided
4 large garlic cloves, minced
Salt and fresh ground black pepper to taste
1/2 cup heavy cream
1 tablespoon lemon juice
1/4 cup chopped parsley
Directions
If the scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly dry the scallops with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer.
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms), then turn the scallops over and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove the scallops from the skillet and transfer to a plate.
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook for 1 minute.
Add the cream and allow to simmer until slightly thickened. Remove the pan from the heat; stir in the lemon juice and add the scallops back into the pan to warm through slightly. Garnish with parsley. Serve over the cauliflower risotto.
Cauliflower “Risotto”
Servings 4
Ingredients
2 tablespoons butter
2 cloves of garlic, minced
1 shallot, minced
1/4 cup dry white wine
3 cups cauliflower rice (if using frozen, defrost and drain well)
1/2 cup Parmesan cheese, grated
Directions
Heat a sauté pan and then add the butter, garlic, and shallots. Cook until the shallots are tender.
Add in the cauliflower rice. Stir to coat in the butter. Pour in the wine and bring to a simmer.
Next, add in the Parmesan cheese, mix once more and then cover and cook for 5 minutes. Serve immediately.
Asparagus Wrapped in Bacon
For each serving, you will need
4 asparagus spears
1 slice of bacon
Olive oil
Salt and pepper
Directions
Preheat the oven to 425º F.
Wrap 3-4 stalks with a piece of bacon. Arrange on a rimmed baking sheet and repeat until all asparagus stalks have been wrapped with bacon pieces.
Brush the bundles with olive oil and sprinkle lightly with salt and pepper.
Bake until asparagus is cooked through and bacon is done in about 20 minutes. Turn the bundles over halfway through cooking. Remove from the oven and serve.
While the dish originated from fishermen of the Neapolitan area, who sautéed the catch of the day in seawater together with tomatoes and extra virgin olive oil, The term itself most likely originated from Tuscany; where the local peasants would make wine, but had to give most to the landlord, leaving little left for them to drink. The peasants were resourceful, however, and mixed the stems, seeds, and pomace leftover from the wine production with large quantities of water brought it to a boil, then sealed the mixture in a terracotta vase and let it ferment for several days. Called l’acquarello or l’acqua pazza, the result was a water barely colored with wine, which the fisherman may have been reminded of when seeing the broth of the dish, colored slightly red by the tomatoes and oil.
Acqua pazza became a very popular dish with tourists on Capri Island in the 1960s.
The pezzogna fish (also known as “occhione” or “big eye” because of the size of its eyes) is caught in the Bay of Naples and is highly prized for its delicious taste.
Marcella Hazan was introduced to the dish by her friend from Amalfi, Pierino Jovine, and her first reaction was, “Who wants to eat fish in water?” Here is the link to her recipe:
https://www.foodandwine.com/recipes/fish-in-crazy-water
And here is my version
Pesce All’Acqua Pazza
Ingredients for 2 people
1 lb fish fillets (red snapper, flounder) cut into serving portions
Salt and pepper
4 mini plum tomatoes (Marzano) or cherry tomatoes, sliced
1/2 cup white wine
1/2 cup water
1/2 teaspoon crushed red pepper (peperoncino)
1 clove garlic, thinly sliced
1/4 cup sliced red onion
2 tablespoon extra virgin olive oil
2 tablespoons chopped parsley
Directions
Dry the fish fillets on paper towels and season them with salt and pepper.
Heat the oil and lightly fry the garlic, onion, and peperoncino in a skillet with a cover that is large enough to fit the fish, until the onion softens. Add the tomatoes, white wine, and water. Bring the sauce to a boil, reduce the heat to low and add the fish. Cook, covered, 10 minutes for thin fillets or 15 minutes for thicker ones. Serve immediately, dressed with the cooking liquid and topped with the parsley.
Here is another example of my cooking philosophy – never waste food. I had extra zucchini squash and leftover cooked cauliflower, so I decided to use them for side dishes with this fish recipe.
Cauliflower Cakes
Makes 6
Ingredients
2 cups mashed cauliflower
1/2 cup shredded cheddar cheese
1/4 cup parmesan cheese
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup panko breadcrumbs
Butter
Directions
Combine the mashed cauliflower, cheeses, and seasoning.
Heat a stovetop griddle to medium/high heat. Coat with butter.
Form the cauliflower mixture into 6 patties about 3 inches across. Coat the patties in the panko crumbs.
Cook until golden brown & set, about 3-4 minutes per side.
Zucchini Pancakes
These are so good that I usually double the recipe.
Makes 8-4 inch patties
Ingredients
2 cups grated zucchini
1 large egg
1 garlic clove, grated
2 green onions, finely minced
1/4 cup arrowroot powder or cornstarch or flour
Kosher salt
Freshly ground black pepper
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
Butter
Directions
Place the grated zucchini on a kitchen towel and sprinkle the zucchini lightly with kosher salt. Let rest 30 minutes.
Squeeze the excess moisture out of the zucchini with the towel.
In a medium bowl, combine the zucchini with the egg, garlic, green onions, and arrowroot powder. Stir in the cheddar and mozzarella cheeses. Season with black pepper to taste.
Brush a large stovetop griddle pan or large skillet with butter. Scoop 1/4 cup of the zucchini mixture onto the griddle and pat it flat with a metal spatula. Add as many patties as you can to the pan without letting them touch each other.
Cook until golden brown and crispy on both sides, about 4 minutes per side. Remove from the pan and keep the cooked pancakes warm in a low oven until all the pancakes are made.
Extras can be wrapped in foil and stored in the refrigerator for a week. Believe me when I say the leftovers are delicious reheated for breakfast and served with a fried egg on top.
Have lots of leftovers from Thanksgiving? Here is a delicious recipe to use some of the leftovers in a new way. For the topping, I use a mixture of potatoes and cauliflower to reduce the number of carbs in the dish. If you are not a fan of cauliflower use all potatoes. Don’t forget the leftover cranberry sauce to add as a side.
Filling Ingredients
4 cups cubed leftover turkey
1 medium onion, diced
1 garlic clove, minced
1 celery stalk, diced
1 carrot, finely diced
Half a green bell pepper, diced
1 cup leftover green beans, diced
2 cups leftover turkey gravy
Topping
2 cups leftover mashed potatoes
2 cups leftover mashed cauliflower
1 tablespoon melted butter.
½ cup shredded cheddar cheese
Directions
Preheat the oven to 350°F. Choose either an 8×8-inch or a 9×14-inch oven-proof pan, depending on how much food you have. Oval gratin dishes or a casserole dish also work well, as do individual baking dishes. Butter the dish well.
To reheat the filling before putting the casserole in the oven.
Combine the filling ingredients in the baking dish, cover with plastic wrap and heat in the microwave until warm (not hot), about 4 minutes on high.
If you don’t wish to use the microwave, reheat the mixture in a saucepan and pour into the baking dish.
To make the topping:
Thoroughly combine the mashed potatoes and cauliflower. Mix in the melted butter and cheddar cheese. Spread the topping over the filling in the baking dish, spreading it to the edges of the dish. Place the baking dish on a foil covered cookie sheet. The filling may bubble over.
Bake, uncovered, for about 45 minutes. You will know it is done when the pie filling is bubbling hot and the topping turns golden brown. Let rest for 5 minutes before serving.
Stuffed Pork Chops
For two servings you need
Ingredients
Freshly ground black pepper
2 one-inch thick boneless pork chops (about 6 oz each), trimmed of all fat and butterflied
½ cup creamed spinach (see recipe below) (leftover or frozen and defrosted)
4 slices Prosciutto di Parma
2 tablespoons olive oil
1 tablespoon butter
Half of a 9 oz.package of frozen artichoke hearts, thawed
2 large or 3 medium shallots peeled and halved
1 large clove garlic, thinly sliced
2 sprigs fresh thyme
Directions
Heat the oven to 400°F.
Pound the butterflied pork lightly just to even out their thick areas. Season the pork chops with black pepper.
Place ¼ cup creamed spinach on half of each pork chop. Fold the uncovered side over the filling. Wrap each chop with two slices of prosciutto.
Heat the oil and butter in a medium ovenproof skillet over medium-high heat, add the chops and brown the bottom side. Turn the chops over, add the garlic, artichokes, and shallots to the pan and cook until the second side is brown.
Stir the vegetables occasionally. Add the thyme and place the pan in the oven. Cook the pork until an instant-read thermometer inserted in the center of a chop reads 140°F, about 6-8 minutes.
Creamed Spinach
This is the recipe I use for creamed spinach. I made it for Thanksgiving and had some leftover.
8 servings
Ingredients
2 tablespoons butter
1/4 cup minced onion
1 garlic clove, grated
1/2 cup heavy whipping cream
1/4 cup cream cheese with chives and onion
1/2 teaspoon salt
1/4 teaspoon pepper
Two 16 oz packages frozen spinach, defrosted and squeezed dry
Directions
In a large skillet, heat butter over medium heat. Add onions; cook and stir 5 minutes or until tender. Add garlic and stir in cream cheese until melted. Add cream and salt and pepper to taste. Add spinach; cook, covered, 3-5 minutes or until the spinach is soft, stirring occasionally. Can do ahead and reheat in the microwave.
Oven Roasted Cauliflower Steaks
4 servings
Ingredients
1 large head of cauliflower
Olive oil
1 large garlic clove, grated
2 teaspoons dried Italian seasoning
Salt and pepper to taste
4 tablespoons shredded Parmesan cheese
Directions
Remove the outer leaves and trim the stem end.
Hold the cauliflower with its stem on a cutting board.
With a sharp knife, make one cut through the center of the cauliflower to divide it in half.
Cut each half into two 3/4-inch thick slices. Save the ends for another recipe.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the cauliflower steaks on the prepared baking sheet. Sprinkle with the garlic, salt, and pepper to taste. Drizzle with olive oil and sprinkle the Italian seasoning evenly over the cauliflower. Top each cauliflower steak with 1 tablespoon of Parmesan cheese.
Roast the cauliflower steaks in the preheated oven for 30 minutes or until tender and golden.
