CRISPY CAULIFLOWER CAKES WITH HERB SAUCE AND ARUGULA SALAD

Want to WOW both vegetarians and carnivores alike? Give this dish a whirl. Cauliflower, potato and shallots are roasted until tender and brown. With a quick pulse in the food processor they become soft and fluffy. Add some cheese, egg and spices, coat with Panko and Parmesan and bake in the oven until brown and crispy. Serve on a bed of arugula and tomato and top each cake with a lively sauce of sour cream, chives, parsley and garlic. Want a party in your mouth? Take a little bit of everything in one bite!

CRISPY CAULIFLOWER CAKES WITH HERB SAUCE AND ARUGULA SALAD

      Cakes:

• 12 ounces cauliflower florets
• 1 (10-ounce) peeled baking potato, cut into 4 wedges
• 2 large shallots, halved lengthwise
• 1 1/2 tablespoons extra-virgin olive oil
• 2 ounces fontina cheese, shredded (about 1/2 cup)
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg, lightly beaten
• 1/2 cup Panko (Japanese breadcrumbs), lightly toasted
• 2 tablespoons grated Parmigiano-Reggiano cheese

Sauce:

• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise (such as Hellmann's)
• 2 teaspoons chopped fresh flat-leaf parsley
• 2 teaspoons minced fresh chives
• 1/4 teaspoon black pepper
• 1 garlic clove, minced

Salad:

• 4 cups baby arugula
• 1/2 cup halved grape tomatoes
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice

Preparation:

1. Preheat oven to 400°.

2. To prepare cakes, place cauliflower, potato, and shallots on a baking sheet. Drizzle 1 1/2 tablespoons oil over vegetables; toss. Bake at 400° for 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, 1/2 teaspoon pepper, and egg, stirring well.

3. Combine Panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape cauliflower mixture into 8 (1-inch-thick) patties; dredge in Panko mixture. Place patties on baking sheet. Bake at 400° for 25 minutes or until browned, turning once.

4. To prepare sauce, combine sour cream and next 5 ingredients (through garlic) in a small bowl.

5. To prepare salad, combine arugula, tomatoes, 2 teaspoons oil, and juice; toss well to coat. Place 1 cup arugula mixture on each of 4 plates; top with 2 cakes and 1 tablespoon herb sauce.

*To toast panko, place in a large skillet, and cook over medium heat 3 minutes or until browned, stirring frequently.

Recipe from Cooking Light

POLENTA GRATIN WITH MUSHROOMS AND FONTINA

If you have a fear of making polenta, don't like to spend the time it takes stirring to make it creamy, or you buy those tubes of pre-made polenta, then I'm here to change your life.

This is an oven baked polenta that comes out creamy with only two stirs. Really! I didn't believe it until I tried it. All you do is put cornmeal, water and salt in a gratin dish. One stir. Bake for 45 minutes and add butter and Parmesan cheese. One more stir...that's it. You can choose your toppings. I used mixed mushrooms and Fontina cheese. My niece Brittany used zucchini, onions, and tomatoes. This was our main course for dinner but it would also make a nice side. I think it would even be good topped with cooked ground beef, cheese and a marinara sauce.

POLENTA GRATIN WITH MUSHROOMS AND FONTINA

1 cup corn meal (polenta)

4 cups water

Salt

4 TBSP. butter

1/4 cup milk

1/2 cup grated Parmesan cheese

10-12 oz. mushrooms (I used crimini and portobello)

1 clove garlic, minced

1 sprig fresh rosemary, minced (about 1/2- 1 tsp.)

1/4 pound Fontina cheese, sliced or Provolone grated

Heat the oven to 350~. Put the corn meal in a 2 quart gratin dish, and stir in the water, milk,  and 1 tsp. salt. Bake for 45 minutes. Stir in 2 TBSP. butter and the Parmesan cheese. Return to oven and cook 15 minutes more.

Heat 2 TBSP. butter in a non stick skillet over medium-high heat. Add the mushrooms and sprinkle with 1/4 tsp. salt. Cook, stirring frequently until the mushrooms give up their moisture, about 5 minutes. Add the garlic and the rosemary and continue cooking until the mushroom are dry, about 5 minutes.

When the polenta is done, taste and add more salt if necessary. Scatter the cooked mushrooms over the top of the polenta and then tear the soft Fontina slices into shreds and distribute them over the top of the mushrooms. Return the pan to the oven until the cheese has melted and begins to brown, about 5 minutes.

Recipe adapted from Circle B Kitchen

REVERSE FONDUE

This week I am hosting The Food Matters Project and I chose Reverse Fondue from Mark Bittman's cookbook. Mark says that you can use almost any type of cheese in this recipe and he suggests using a good aged cheddar or Gorgonzola. I went with the more traditional combination of Gruyere and Emmental. I really loved this recipe. It uses half the cheese that you would use in a traditional fondue and although you don't have that decadent feeling when you dip a piece of bread in a pot of warm cheese, you still get the flavors and none of the guilt. I also added a tablespoon of Kirsch (cherry brandy) to the sauce. It gives it a wonderful flavor.

You roast a variety of vegetables and bread cubes and drizzle them with the fondue "sauce". I served this as a side dish but it would make a tasty vegetarian main course.

To see what the other members made this week click here.

REVERSE FONDUE

1 large head broccoli or cauliflower, cut into florets

2 large carrots, cut into chunks

1 large turnip, or small celery root cut into wedges

1 large onion, sliced into thick rings

Salt and black pepper

3 TBSP. olive oil

4 slices bread, preferably whole grain, cut into large cubes

1 cup dry white wine

1 tsp. cornstarch

8 ounces any cheese ( I used 4 oz. Gruyere and 4oz. Emmental grated)

1 TBSP. Kirsch (cherry brandy)

Heat the oven to 450~

Put the vegetables on a large rimmed baking sheet, sprinkle with salt and pepper, drizzle with the oil, and toss until well coated. Put the bread on a separate baking sheet. Roast both the bread and the vegetables, shaking the pans once or twice, until everything begins to brown, 15-20 minutes. Keep an eye on the bread; it may finish toasting before the vegetables are done. You want the vegetables mostly crisp tender and the bread still a little soft inside.

Meanwhile, put the wine and cornstarch in a saucepan over medium heat and bring to a slow bubble. Gradually stir in the cheese and cook, stirring almost constantly, until it melts and the sauce becomes creamy, about 5 minutes. Add the Kirsch. Adjust heat so the mixture does not boil.

Put the vegetables and bread on a serving platter or in individual bowls, drizzle with the fondue, and serve immediately.

Recipe from the Food Matters Cookbook by Mark Bittman

BREADED EGGPLANT WITH ARUGULA AND PARMESAN

What's not to love about  fried anything? I tried to make it a little healthy by topping it with greens. :) So, every once in a while I fry something, not often, but if you are going to fry make sure it's worth it. This vegetarian take on veal Milanese is tender, crispy, and full of flavor. The peppery arugula, salty Parmesan cheese, and  a squeeze of lemon puts this dish over the top.

BREADED EGGPLANT WITH ARUGULA AND PARMESAN

1 large eggplant, cut lengthwise into 1-inch thick slices

Coarse salt and freshly ground black pepper

1/4 cup flour

1 large egg, whisked with 1 TBSP. water

2 cups panko or coarse homemade bread crumbs

1 cup olive oil, for frying

2 cups baby arugula

1/4 cup shaved Parmesan

Lemon wedges for serving

Arrange eggplant in a large colander and season generously with salt. Let stand 30 minutes, then rinse and pat dry. 

Divide flour, egg mixture, and bread crumbs among 3 shallow bowls. Dip each eggplant slice, turning to coat and shaking off excess, in the flour, then egg mixture, then breadcrumbs.

Heat oil in a 12" skillet (oil should be about 1/2 inch deep) over medium heat, and, working in batches, fry eggplant until golden and crisp, about 4 minutes per side.

Transfer to a paper-towel-lined plate and season with salt and pepper.

Top each cutlet with arugula, Parmesan, and a squeeze of lemon.

Serves 4

Recipe from Wholeliving.com

BELL PEPPERS STUFFED WITH PERSIAN RICE

Hippie Rice. That was Gracie's recipe pick this week. We are a group of bloggers cooking together using Mark Bittman's The Food Matters Cookbook as our inspiration. The recipe had raisins and nuts and broccoli. It sounded really good but the raisins made me think about my love for Persian rice and all Persian food for that matter. So I made Persian rice with currants, dried apricots, onions, garlic, and mint. A sauce of pomegranate molasses, tamarind paste, garlic, onions, and more apricots and currants. Can you taste it? This is good food. Stuff some bell peppers with the rice and bake it in the oven for a light and flavorful meal. Look for more Persian recipes to come. This is my year to master Persian cuisine.

For all the creative takes on Hippie Rice click over here to our Food Matters Project, and if you like what we are doing join in the fun! Next week we are making Sesame Noodles with Spinach and Salmon.

BELL PEPPERS STUFFED WITH PERSIAN RICE

For the rice:

2 cups Basmati rice

1/4 cup vegetable oil

1 medium onion, chopped

6 garlic cloves, minced

2 tsp. whole cumin seeds

3/4 cup currants

1/4 cup dried apricots, minced

1 TBSP. chopped fresh mint

1 TBSP. salt

2 tsp. tumeric

6 medium sized bell peppers

For the sauce:

1 small onion, chopped

2 garlic cloves, minced

1 TBSP. vegetable oil

4 dried apricots, chopped

1 TBSP. currants

1/2 cup pomegranate molasses

2 tsp. tamarind paste

1 tsp. salt or to taste

Bring 2 cups rice and 4 cups water to a boil and simmer for 8-10 minutes. Drain the rice and set aside.

Brown the onions in 1/4 cup vegetable oil until soft and golden. Add the garlic and cumin seeds. Cook until seeds have toasted.

Remove from heat and add the currants, apricots, mint, salt, and tumeric. Mix well and add the rice back in. Mix until all ingredients are incorporated.

For the sauce, Brown the onions until golden, add the garlic and brown. Add the remaining ingredients and cook for 5 minutes. Add water as needed to make a nice sauce.

Cut the tops off the bell peppers and remove the core and seeds. Lightly baste the outsides of the peppers with olive oil. Fill with the rice mixture. Top with the sauce and bake at 375~ for 45 minutes.

Recipe adapted from food.lizsteinberg.com

ASPARAGUS FLAN

This weeks Food Matters Project recipe was chosen by Lan of Angry Asian Creations. Lan chose Mark Bittman's recipe for Coconut Flan. As you may know I usually go for savory over sweet so I used the recipe as my inspiration and made asparagus flan. This flan has just a few ingredients, is simple to make and went very well with roasted salmon and potatoes. After baking the flan I topped it with some browned panko crumbs for a nice crunchy texture.

For some sweet takes on the recipe click here.

ASPARAGUS FLAN

2 lbs. asparagus (trimmed)

olive oil

salt and pepper

3/4 cup low fat milk

3 large eggs, beaten

3/4 cup grated Gruyere cheese

Preheat oven to 500~. Spread trimmed asparagus on a baking sheet and drizzle with olive oil and salt and pepper. Roast asparagus in the oven until the tips start to brown and the stems turn bright green (about 10 minutes). Cool asparagus, cut off some tips for garnish.

In food processor puree the asparagus with the milk. In a large bowl whisk together the asparagus puree and the eggs. Fold in the cheese and season with salt and pepper.

Preheat oven to 375~. Brush small ramekins with oil and fill with the asparagus mixture. Place ramekins in a large baking pan and pour enough water into the pan to come halfway up the sides of the ramekins. Bake for 25-30 minutes or until the edges start to brown. Remove flan from molds and garnish with browned panko crumbs and asparagus tips.

Recipe adapted from Vegetarian Times

SPINACH-TOFU BURGERS

This weeks Food Matters Project was hosted by Matt & Claire from It's Not About the Recipe. They chose Mark Bittman's recipe for Spinach-Tofu Burgers. The recipe had an Asian twist to the burgers which sounded interesting but I had a spinach-tofu recipe that also contained carrots, walnuts, brown rice, miso, and Dijon mustard. Mine were also baked. I loved the combination of  ingredients and the walnuts and brown rice were a delicious addition.

I served my burgers on buns, with arugula, tomato, avocado and cheese. It was a nice light lunch.

Thank you Matt & Claire for a great choice. For all the other members take on the recipe click here. For the recipe that Mark Bittman wrote click here.

SPINACH-TOFU BURGERS

10 oz Fresh Spinach (frozen chopped spinach works too)

1 Tbsp. Olive Oil

1 Cup Scallions (or leeks) chopped

1/2 Cup Carrot grated

1/2 Tsp. Oregano dried (or 1 1/2 tsp. fresh)

1-2 Garlic Cloves, pressed or minced

1/2 Cup Walnuts

1/2 Cup Brown Rice cooked

16oz Firm Tofu (1 cake)

1 Tbsp. Dijon Mustard

2 Tbsp. Light Miso

Dash of Ground Black Pepper

2 Tbsp Chopped Fresh Dill or Basil

Preheat oven to 350 degrees.

Steam the spinach and drain it well. Set aside.

Warm the olive oil in a saucepan on medium-high heat and cook the scallions (or leeks), carrots, oregano, and garlic until soft (about 3-4 minutes).

Pulse the walnuts and brown rice in a food processor until crumbly, and set aside in a mixing bowl.

Pulse half the tofu and half the spinach until well combined, then add this mixture to the bowl.

Pulse the rest of the tofu and spinach and add the mustard, miso, black pepper, and dill (or basil) until well blended.

Add the scallion/carrot/garlic mixture and mix well. Feel free to add some more miso or soy sauce to taste

Shape the mixture into 6 burgers (about 1/2 cup each) and arrange on a lightly greased baking sheet.

Bake for about 35 minutes until puffed and browned (flipping them half way through).

Serve on toasted buns spread with some mayo, arugula, tomato, cheese, and avocado.

Recipe from The Science of Eating

RAJAS POBLANO CON CREMA TACOS

Our garden has been amazing this summer. One of my treats is being able to walk through it as I look for inspiration for dinner. We have plenty of tomatoes and lettuce for a side but I was looking for a main course. Our Poblano chili plants have done well this year. We have made chili rellenos, grilled them and used them in fajitas. I was looking at the Poblano plant with bright green peppers hanging from it and I thought about Rajas con Crema, translated means slices with cream. Something I haven't had in years. Rajas are sliced roasted Poblano peppers, sliced roasted onions, then simmered in cream and cheese. I used the recipe below as a guide but I spotted a small zucchini growing and added that. I also added one serrano for a little heat. I used 1/2 and 1/2 for the cream and Trader Joe's Quattro Formaggio-a blend of Parmesan, Asiago, Fontina, and Provolone. This was one of the best tacos ever and the zucchini added a nice crunch.

When shopping for Poblano peppers don't get confused. Many times markets mislabel them as Pasilla chilies.

These are Poblano peppers. When dried they are called ancho peppers.

These are Pasilla chiles. It is the dried form of a long and narrow pepper called a chilaca.

RAJAS POBLANO CON CREMA TACOS

2 pounds fresh large poblano chiles

      1 onion, quartered, cut crosswise into 1/4-inch slices

4 garlic cloves, minced

2 teaspoons dried oregano, preferably Mexican

3/4 cup crème fraîche, sour cream, or 1/2 and 1/2

1/4 cup shredded Monterey Jack or white cheese blend

Kosher salt 
Artisanal Corn Tortillas

Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chilies on a rimmed baking sheet. If grilling, put chilies directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.

Transfer chilies to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chilies. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.

Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.

Add chilies; cook until flavors meld, about 5 minutes. 

Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. 

Season to taste with salt.

Serve inside warm corn tortillas.

Recipe adapted from Epicurious