Recipes

Ingredient of the Month
September: Cauliflower 

The understated and elegant cauliflower is often overlooked, but its versatility alone should make it a staple during this season. 

Buying:  Select firm and unblemished cauliflowers that seem heavy for their size.  It should be a creamy white with bright green leaves 

Storing:   Unwashed cauliflower can be refrigerated in a perforated plastic bag for up to 10 days.  Cooked cauliflower will keep for no more than 3 days. 

Preparing:  Remove the stalk and outer leaves.  Separate the florets from the main stalk, leaving a small part of the stem.  Wash the cauliflower under running water to clean thoroughly. 

OTHER USES

Subtly change traditional dishes by adding cauliflower to a gratin or in macaroni and cheese.  Cauliflower can be added to soups, pastas, stews, omelets and quiches.

 

For a delicately flavored soup, pour ¼ cup canola oil into a large, heavy bottomed stockpot and warm it over low heat.  Add ¼ cup medium diced Spanish onions, ¼ cup medium diced celery, and a pinch of salt and cook until softened but not browned, approximately 4 minutes.  Add 3 pounds cauliflower that has been cleaned and cut into florets and cook without browning for another 3 minutes.  Pour in 4 cups water and bring to a boil over high heat, then lower the heat and simmer until the cauliflower is tender, about 30 minutes.  Stir in ¼ cup grated cheddar cheese.  In batches, put the soup in a blender and puree until smooth.  If necessary, add some water to achieve a smooth consistency.  Season with salt and 4 grinds of pepper or to taste.  Divide soup among 6 bowls.  Garnish with 3 pieces of chervil and serve. 


Poached Halibut with Blood Orange Grenobloise and Cauliflower Silk
Serves 4

 Ingredients:

4 halibut steaks, center cut, 6 ounces each, 1 ¼ inches thick
10 cups water
½ cup white wine
¼  cup and 1 teaspoon lemon juice
¾  pound and ¾ cup small cauliflower florets
1/3 cup ¼ inch crustless white bread cubes
½ cup (1 stick) cubed cold unsalted butter plus 4 tablespoons at room temperature
20 blood orange segments (from about 4 oranges) plus ½  cup blood orange juice (from a third orange ; navel oranges can be substituted)
1 tablespoon capers, rinsed and drained

2 tablespoons roughly snipped flat-leaf parsley leaves
2 bay leaves
5 sprigs thyme
1 tablespoon black peppercorns
2 tablespoons salt
kosher salt
black pepper in a mill
white pepper in a mill


Method:

For the Cauliflower Silk:
Pour the 4 cups water in a 2-quart saucepan.  Add the ¾ pound of cauliflower and 1 tablespoon salt.  Bring to a boil over high heat, then lower the heat and simmer until the cauliflower is tender, 20 to 25 minutes.  Drain the florets and transfer them to a blender.  Puree until smooth, turning off the blender to scrape down the sides, several times if necessary, to ensure an even, creamy consistency.  Transfer the puree to a bowl and season with salt and 6 grinds of pepper, or to taste.

Cover the puree and keep warm.

Put ¾ cup of cauliflower in a bowl, toss with 1 tablespoon oil, and season with salt and 3 grinds of pepper, or to taste.  Heat an 8-inch sauté pan over medium-high heat.  Add the florets and sauté until golden brown, 3 to 4 minutes.  Remove the pan from the heat and set aside.

Prepare the halibut:  Put 6 cups water in a heavy-bottomed, 4-quart pot and set over high heat.  Add ½ cup white wine, ¼ cup lemon juice, the bay leaves, thyme, peppercorns, and 2 tablespoons salt.  Bring to a boil over high heat, and then lower the heat so the liquid is simmering.  Carefully add the halibut steaks and poach for 2 minutes.  Remove the pot from the heat and let poach off-heat for another 5 minutes.

For the Blood Orange Grenobloise:
Heat a 10-inch sauté pan over medium-high heat.  Add the cold butter, swirling the pan to keep it moving.  When the butter has melted and turns brown, approximately 2 minutes, vigorously whisk in the blood orange juice to make a sauce.  Add the capers, parsley, cauliflower florets, and orange segments.  Toss in the croutons and season to taste with salt.

To serve, spoon 2 tablespoons of cauliflower silk onto 4 dinner plates.  Set halibut steak atop the cauliflower silk.  Spoon the blood orange grenobloise over the dish.