Roasted & Spiced Cabbage Slabs

Sometimes plain. Sometimes not.
Sometimes spiced, making it hot.

This little rhyme reminded me of an old commercial for chocolate bars. 
'Sometimes you feel like a nut. Sometimes you don't.' 

I realized it's exactly the same when adding spices. Sometimes you feel like spicing things up a bit while others times not.  It got me thinking about the last few recipes I posted.  In the category of 'sometimes plain', my recent post for a quick, pull together stir fry didn't utilize any spices. That recipe was all about letting the vegetables do the talking.  In the 'sometimes not' category, my recipe for cauliflower was all about zinging up the veg and making them sing.

Although I'm not feeling like a nut, I am definitely yearning more spice lately.  It could just be 2018, as many things are being spiced up for me this year. My 2017 was a bit bland, but 2018 is shaping up to be banging.

So with that, here's another spiced up idea for slabs of vegetables.  Given the recent slabbing of cauliflower and dousing with spices, the heads of cabbage were destined to meet the same fate.

Normally, my first 3 thoughts for using cabbage are:

1. Slaw
2. Soup
3. Stir fry

On first viewing, I see cabbage and think of slaw. Hence being at the top of the list.  Then soup, then stir fry.  Since slaw is usually cold food/warm weather food- scratch that.  Number two on the list is soup and that completely fits the cold weather/warm food criteria, and was actually my intention when I bought them.  However, I just wasn't feeling soupy. And third on the list was stir fry.  And as you know, of the three cabbages I bought, the Savoy cabbage actually did make it into the stir fry recipe. But now I had two other heads staring back at me.  My need for variety coupled with my recent desire for spice was screaming at me, 'You can't make stir fry again!'   

Which forced me to add #4 to my hit list...

Roast it, baby!

Hey, this is not such a far fetched idea.  I roast everything.  Much like the cauliflower, it was time to heat things up both in temperature and flavor.

Once again, not wanting a big fuss because I had no idea how this would turn out or what I would serve this with, I kept the prep fairly simple.

Ingredients

1 small purple cabbage, cut in 3/4 - 1" slabs
1 small green cabbage, cut in 3/4 - 1" slabs
1 rounded t each of cayenne, turmeric, paprika
1 t salt
¼ t red pepper flakes
1 heaping T freshly grated ginger
1 heaping T grated garlic
4-5 T olive oil

Instructions

Cut the cabbage in thick slabs and place them on a baking sheet and drizzle with 2 T oil.

In small bowl, mix the cayenne, turmeric and paprika. Then sprinkle the mixture on both sides of the cabbage slabs.

In another small bowl, grate the ginger and garlic, add the red pepper flakes, salt and oil.  Mix and then brush on each slab.

Roast in a 425 degree oven until soft in the middle and a little crisp on the edges, turning them to ensure they are well roasted on both sides. 

Once they were done I will admit I wasn't sure what I would do with big spicy slabs.  Certainly, they could be served as a side dish with jasmine rice and grilled chicken or fish.  This would be great with Tikka Chicken and a cucumber yogurt sauce. But I didn't have any of that made, so I packed them up and stored them in the fridge.  As the next day dawned, these spiced cabbages solved a lunch dilemma.  I decided they would be the feature in Indian inspired tacos.  I sautéd some spinach and warmed the cabbage. Grilled corn tortillas melting some cheese on them. Then filled them with the vegetables and topping it with sour cream.  Quite the tasty bite.

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Sardinian Style Spaghetti

Rich with flavors from the sea balanced with sweetness from the tomatoes paired with Spanish wine from Menica, Petalos

One Sunday morning after getting home super late from a wonderful night out with friends, we rolled out of bed at 10am. Indeed, we slept in uber late, waking up still sleepy and without much motivation for anything. But given that we hit our pillows at 3:30a, I feel you understand. We ain't no spring chickens anymore.

So after our morning coffee and a little work, starving pangs hit our stomachs and brains at the same time. JC was jonesing for pasta, and no big surprise, so was I. It was Sunday after all.  Our pasta day.  I do feel quite responsible, and delighted at the same time, as I take full credit for conditioning him to crave pasta on Sundays. The two just go together.

We truly had zilch in the house. Not even parsley, which is considered a constant round these parts. I do, however, try to keep some staples in the pantry for just these occasions.  Knowing we had anchovies, sardines, garlic, red pepper flakes, I suggested a Sardinian style pasta from our stash. When I yammer on about creating something from nothing, this is exactly it.  Scrounging around the pantry, and fridge to see what might be viable options.  It's moments like these that having quality pantry items can be your hunger pangs' salvation.

JC was up for the challenge and immediately ran to carry out our plan.  I must say, he executed this perfectly, creating a spicy, salty mix reminiscent of that sexy Italian island.

Now, there are tons of recipes for Sardinian style pasta.  Some incorporate raisins and spices and other combinations which are all fantastic. And I implore you to experiment with them. But when you want pasta fast, easy and without having much in the fridge, but still delivering bold flavors, then try this one.  It will knock your socks off.  Again, the key is the quality of the canned ingredients. The ones we used truly enhanced this dish to the max. Since I work at Despaña, I have access to some delicious products. (And you can too, the website here ships all across the country.) These tiny tins pack so much flavor that you barely need to add anything else.  I will say that both the Spanish and the Italians have a knack for producing some of the best jarred and canned products. 

JC and me in the Italian countryside. Montespertoli, Tuscany

So with Spain providing a healthy boost to create the sauce, and Italy providing the idea of combining them together for pasta, it was a lovely marriage that resembles the one between this Italian American gal and her spicy Spanish man.

These Spanish fishes are canned at peak freshness and are absolutely delicious.  Despaña carries them both in their stores and website.

Ingredients

1 - 4 oz. tin sardines in olive oil
1 - 4 oz. tin sardines in hot sauce
1 - 4 oz. tin Baby Surimi Eel
2-4 anchovies, optional
5 garlic cloves, thinly sliced
3/4 c roasted tomatoes
1 T capers, drained and wash in water
pinch red pepper flakes
pinch dried oregano
2/3 c olive oil
1/2 lb spaghetti

 

 

Instructions

Start by slowly heating up oil, red pepper flakes, oregano and garlic.    

Add the two tins of sardines with their liquids and eels, but draining the tin of baby eels first.

Add the roasted tomatoes and let the sauce warm through.  That's all it takes.  You should not need to add salt to this dish, but always taste and season according to your taste bud.

This may look strange, but these roasted tomatoes keep in the fridge for weeks due to the amount of oil.  It keeps them cured as it congeals protecting them.  Use some of that oil in the sauce, too.  

Spoon some of the sauce on the bottom of the bowl, swirl the spaghetti on top, then spoon more sauce and add grated cheese.

Honestly, this couldn't be simpler. It's all about using a few good ingredients and warming them up so they can swim together.  Pour yourself a big glass of red wine. We choose a Mencia wine, Petalos from the Bierzo region of Spain. This was the perfect way to stave off the hunger pains and soothe our European souls.

Viva Italia, and ok Spain helped too.

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P.S. Happy birthday to my fellow Piscean friend, Dianne., who is loyal reader and supporter. And although she may not be a fan of sardines, it's still appropriate in honoring the glorious versatility of fish!

Sunday Brunch - Part Homemade/Part Not

A bounty of yum.

Hosting a brunch can be easy, or a lot of work.  It can be made up of all the usual suspects, or a mash up of the expected and the unexpected.  I am never one to shy away from hard work, but I am also a huge fan of working smarter not harder.  So the idea of creating a sumptuous brunch spread that would serve up that mix with as much ease as possible was what I was aiming for.

One of the keys to achieving success; a good mash up of homemade items with banging good store bought items.  This greatly cuts down on the amount work.  Another huge help is asking guests to bring an item or two.  I'm sure your guests, as do ours, always ask, "what can I bring?" This is the perfect time to say "Bagels, or lox".  Or both!

Such was the case when we hosted a Sunday family brunch.  Our guests provided the bagels, lox and cream cheese. While we prepared the remaining dishes. 

For me, the perfect brunch is a like a moveable feast.  As with any party that isn't a sit down meal, there should be a decent variety of items ranging in temperatures and protein choices. A to and fro of movement.  Nibbling here, picking there. Foods that can last for several hours of conversation without too much fuss.

Here is what we offered up, and what was consumed with zeal.

• some from scratch (Warm Items)

  • Pork Belly

  • Roasted eggplant with feta gremolata & roasted tomatoes

  • Apple Tart

• others partly homemade (also warm)

  • Lentils

• the rest, some assembly required (Cold & Room Temp)

  • Cheese/Charcuterie Board with grapes, figs, olives, marcona almonds

  • Boquerones

  • Sardines with cucumbers/tomatoes

  • Salmon sashimi

• Graciously Provided by Guests

  • Bagels

  • Lox with onions & capers

  • Cream Cheese & creme fraiche

When you buy quality products, the best plan is to let them shine with maybe just a few embellishments. That was the case with all of the "some assembly required" items. The Spanish sardines were enhanced with cucumbers and tomatoes. 

Spanish sardines with cucumber and fresh grape tomatoes.

Cucumber slices bring a crisp, freshness to the intense sardine.

Plate them simply and use the rich oil they are packed in.

You've seen me use boquerones before. This brunch crowd loves them so, of course, I would serve them.  These fresh anchovies dressed with chopped garlic and parsley and good olive oil always get gobbled up.

I selected fish shaped dishes for these two under the sea selections. I love the shape and cobalt color. I've had these dishes for 30 years. Yes, you read that number correctly.

Cheese/Charcuterie platters are another easy to assemble ahead offering that everyone loves.  And a perfect brunch item.  So go ahead and create one chock full of your favorite combinations.

It's always good to have a full board of charcuterie and cheese mixed with fruits, olives and nuts.

The lentils were partially homemade, in that I used delicious precooked lentils that I get from Despaña but enhanced them by sautéing onions, carrots and celery then adding the lentils to warm through.  That simple.

This group of guests hadn't had my Eggplant Gemolata dish yet, so why not make it again. I did alter the feta topping, keeping it simple and not using the sun-dried tomatoes, olives and lemon zest but adding oven roasted tomatoes to finish the dish.  It was a huge hit with no left overs. This is one of those dishes that you can prep, then cook right before serving.  The flavors are powerful and beautifully melded. It has never let me down, no matter the event or the guest.

Eggplant with feta gremolata.

A little something for the meat lovers. Pork belly, lovingly prepared by JuanCarlos, cut in bite sized chunks and simply served on a wooden board.

Pork belly does take some time, as it is twiced cooked. Slow oven roasted to render the fat, then seared crispy in a skillet.

The usual brunch suspects, bagels, lox, cream cheese are always welcome and always the perfect Sunday comfort food.

Bagels, lox, cream cheese, capers. Also served was Sushi grade Salmon Sashimi.

Eggplant, lentils and a bowl of the extra oven roasted tomatoes.

Make your life easy with the table setting.  Throw a graphic cloth down the middle as a landing strip for all the dishes. Then a simple stack of all the right plates, bowls and utensils in an easy to grab fashion keeps the laid back feeling going.

Finish with a little something sweet, Apple Tart.  And that's how part homemade/part not is done.

Create the vibe you want by selecting food that fits that mood.  A spread that spreads love.  One that invites conversation and fills their bellies and their souls.  What a great way to mark a Sunday, or any brunch day.

Cauliflower: Spiced & Roasted

I'm not sure which came first the cauliflower ideas or the idea to use cauliflower to mark the anniversary of this blog.  If have you been reading this blog from its inception you will recall that I launched the blog with my Faux Creamy Cauliflower Soup recipe, and then ended that year with a Creamy, Cheesy Cauliflower Dip.  Clearly, I like cauliflower and make it during the winter months. I love having that creamy soup on a cool fall or cold winter's day. As you know, I am also a fan of roasting. So the remainder of the time, I roast cauliflower. Just some plain Jane roasted cauliflower. (Poor Jane, we have no idea whether she was plain or not but she sure does get the short end of that stick.)

So instead of plain Jane roasted cauliflower, this time would prove different.  I have spices and I like to use them.  I especially like using turmeric because of its anti-inflammatory benefits.  With my cauliflower's need to not be plain and my need for variety, I opened the spice cabinet. 

I literally just pinched a little of this and a little of that right onto the sheet pan with oil and mixed it all around.  Then smushed (yes, the very technical term for imparting all that flavor onto the vegetable) the cauliflower around making sure the entire surface was covered with the tiny particulars of flavor.  While it was roasting, I decided to make a 'salsa' for a finishing topping. 

ingredients

1 head of cauliflower, sliced in slabs
3 T olive oil

pinches of:
cayenne
paprika
turmeric
salt
black pepper
red pepper flakes

Topping (optional)
1/4 c basil leaves
1/4 c mint leaves
1 medium garlic clove
1/8 t coarse sea salt
1/4 c olive oil

Instructions

As I mentioned, this was as easy as pour the oil on the roasting sheet and then add the spices and mix until you get a pasty mixture. 

Spiced oil mixture.  Basil, mint standing by to become a 'salsa'.

Cut the cauliflower in slabs so you get a tree like slab. 

Cauliflower 'trees'

Place them on the pan and make sure they are fully coated with the spice mixture. Roast at 425 degrees, turning once to make sure both sides get a good suntan, back and front.  No one wants a tan on the front and a milky white backside. While the cauliflower is roasting, use a mortar and pestle to crush the basil, mint, garlic and salt together to form a paste. Then add the oil to create a salsa like mixture. (You can also use a mini blender.)

Swimming around in spices, these cauliflower slabs are ready for roasting.

I think this side dish would be a nice addition to a Meze platter. A perfect side dish to fish or steak.  Of course, any Indian inspired food would be a natural plate partner.  I served myself a slab alongside some sautéd kale, and garlic mashed potatoes.  I dabbed a bit of the mint/basil oil on top. It gave it more of a kick.  Jill and JC liked the cauliflower all by itself.  I venture to say that if you added yogurt to the basil/mint that the cream and fat content would be a lovely complement to that mixture.  As far as the roasting, this method can lead to a variety of other spice mixes.  Try it with oregano or Chinese Five Spice.  Whatever tickles your spice fancy.

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Last Minute Stir Fry - Everything You Have

Oh the panic!  What to make?  I know that doesn't sound like the me who is the cheerleader for 'don't worry, 'just throw something together.' Yet that was the overwhelming feeling I had last week when I got entrenched in work, looked up at the clock, realized it was 7pm and I hadn't started dinner.  Not only was nothing prepped or cooking at that hour but I really had no clue what I was going to make. And, tick tock, my sister was due to arrive. 
It's time like these when one really needs to rely on the Houdini skill set of making something appear out of nowhere.  Sure, I had produce in the fridge.  Some of which were destined for future recipe ideas for the blog, but, oh boy, did these seem like random items.  Fear not, as nothing is ever random or can't party together.  You just need to ruminate on what unites them.  (I venture to say that that is true in all aspects of life.)

Upon grabbing every produce item I could find, I sectioned off what I thought would work.  As I stared at them, pondering their destiny, I wondered what common thread would weave this tale... 

Rice Sticks.  The perfect item to string them together.  Let the chopping, stirring and combining begin.

From the top left: Enoki mushrooms, spinach, Cremini mushrooms, scallions, Shitake mushrooms, garlic, snow peas, parsley, onion, red cabbage (which at the last minute I opted not to include), and savory cabbage which seemed to be camera shy and slipped out of the shot.

Ingredients

Vegetable Stir Fry (These were the amounts that I grabbed.  It was enough for 2 servings.  Increase for your needs.  Also, you can add more of any items that suits your fancy but these proportions created a good blend of flavors.)

3-4 T olive oil
1 T sesame oil
1/2 onion, diced
1 garlic clove
6-7 Shitake mushrooms, sliced
8-10 Cremini mushrooms, rough chop
1 - 7oz package of Enoki mushrooms
1.5 c snow peas, cut on diagonal
2 c Savory cabbage, chopped
3 c baby spinach, rough chop
2 scallions, sliced
1/4 c parsley, rough chop
salt and pepper to taste
fresh grated ginger (optional)

Rice Noodle Stir Fry
1/2 pkg Rice Stick Noodles (you can also use a wider rice noodle, or rags)
1/2 onion, sliced
1 garlic clove
1/3 heaping c chives, fine chop
2 T olive oil
1 T sesame oil

Whenever I have a lot of ingredients that don't need to be cooked all at the same time instead of the usual mise en place ( prepping everything first), I opt to chop what needs to be cooked first. Then while those are cooking, I continue to prep the remaining ingredients.  Ah, multitasking. It's a glorious thing.  To help make this recipe easier, I listed the ingredients above in the order they should be prepped and cooked. 

Instructions

Let the rice stick noodles soak in warm water until softened.  Do not cook these, just soak them first.

Rice Noodle sticks.  You can use whatever style you prefer.  A wider noodle would also work well.

In a large skillet, sauté the onions and garlic in olive and sesame oils until translucent. Add the Shitake and Cremini mushrooms, allowing them to get a nice sear before adding the Enoki mushrooms.  Season with salt and pepper. If you are adding the freshly grated ginger, add that at this time. 

An earthy mix that starts the flavor base.

While the mushrooms are cooking, in a separate sauté pan, add oils, onions, garlic and chives and cook until softened.  Add the rice stick noodles and stir until all the noodles are coated with the oil.  You might need to add some of the soaking liquid to avoid them clumping together.  Season with salt.

Once the mushrooms have a good sear, then add the snow peas and allow to soften but still have crunch.  Next add the cabbage and spinach and stir until just wilted. Then add the scallions and parsley. Taste for seasoning and adjust according.

To serve, you can combine the noodles and vegetables together. We opted for noodles on the bottom and stir fry on the top.  I didn't use grated ginger because Jill isn't a fan. (What!!?? I know, it's a crime.  Even though I didn't add it for our dinner, I am absolutely sure it would be a great addition to the dish.)

So sure, this is another easy, something from nothing, pull it out the air kind of dish, but here is the funny part.  I realize that I always say this or that recipe is easy.  And I truly mean it. So when my sister, Jill, enjoyed this meal so much she went back for seconds, a very rare occasion since she eats the amount of tiny bird, I told her it was easy, she could totally make it. Her response, "You say that about everything you make. It's easy for YOU."  But when I recounted what I did she said, "Well, I guess that IS easy."  So there you have it.  From the mouth of my muse, if she thinks it's easy, so will you.

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