Pistachio Dusted Cream of Cauliflower Soup from The Knowledge

Many of you may be familiar with Martha Grimes' series featuring Scotland Yard Detective Superintendent, Richard Jury, and her clever pub name titles.  The Knowledge  is one of those, her latest effort in the series.. Jury and his occasionally strange cohorts/friends are always fun.  I'd recommend starting at the beginning however, unless you already have.

From the Publishers:
"With their signature wit, sly plotting, and gloriously offbeat characters, Martha Grimes’s New York Times bestselling Richard Jury mysteries are “utterly unlike anyone else’s detective novels” (Washington Post). In the latest series outing, The Knowledge, the Scotland Yard detective nearly meets his match in a Baker Street Irregulars-like gang of kids and a homicide case that reaches into east Africa.

Robbie Parsons is one of London’s finest, a black cab driver who knows every street, every theater, every landmark in the city by heart. In his backseat is a man with a gun in his hand—a man who brazenly committed a crime in front of the Artemis Club, a rarefied art gallery-cum-casino, then jumped in and ordered Parsons to drive. As the criminal eventually escapes to Nairobi, Detective Superintendent Richard Jury comes across the case in the Saturday paper.

Two days previously, Jury had met and instantly connected with one of the victims of the crime, a professor of astrophysics at Columbia and an expert gambler. Feeling personally affronted, Jury soon enlists Melrose Plant, Marshall Trueblood, and his whole gang of merry characters to contend with a case that takes unexpected turns into Tanzanian gem mines, a closed casino in Reno, Nevada, and a pub that only London’s black cabbies, those who have “the knowledge,” can find. The Knowledge is prime fare from “one of the most fascinating mystery writers today” (Houston Chronicle)."

Spicy Roasted Cauliflower from Food52

What a terrific Cookbook.  I keep telling myself, "You do NOT need any more cookbooks Claudia!!" - however we are making an Executive Exception for this one -  A New Way to Dinner, by Amanda Hesser & Merrill Stubbs, sub-titled, A Playbook of Recipes and Strategies for the Week Ahead.  This was actually my first acquaintance with Food52.

At the present point in time, I've composed (yes, they're artistic compositions) a number of the recipes in this book, starting with that one shown on the cover, Steak with Arugula, Lemon and Parmesan.  In addition, there were Grilled Pork Chops with Hacked Romesco, which I double hacked, doing a more Mexican take with tomatillos, some wonderful Chicken Fingers (yes, home-made and delicious), Tad's Roasted Potatoes, which I converted to Claudia's Roasted Cassava, a lovely Braised Chickpeas with Celery (another adaptation using lentils instead), some wonderful meatballs (Bob's favorite), the Brussels Sprouts Salad with apples and Anchovy Dressing (pictured below), the wonderful lamb merguez with preserved lemon cream, and my featured Spicy Roasted Cauliflower.

Potato, Cauliflower and Camembert Gratin for Surf and/or Turf

 This week at IHCC (I Heart Cooking Clubs) it's a Surf and/or Turf theme, a recipe that features either surf (fish and seafood) and/or turf (meat, poultry, and vegetables) from our currently featured chef, Curtis Stone.  I had a nice looking cauliflower, and the potatoes, so this recipe in his book, What's for Dinner? was a natural, being from the turf side of the agenda.  I served the gratin with roast chicken rather than his suggested grilled pork chops.

Purple Cauliflower Pickles

I believe I have mentioned Michael Ruhlman's book, Ratio a number of times with regard to pickle making. Generally speaking,  it is quite a useful little cooking manual for some very basic preparations, just one of which is an extremely easy method for naturally fermented pickles. I keep trying various vegetables, of which the celery root was not successful.  Don't bother pickling that one.  However, I thought these purple cauliflower pickles deserving of their very own post.

Sometimes a vegetable will just call to me from the bins at our market.  Broccoli Romanesco was like that.  So beautiful and unusual, a natural approximation of a fractal.  The purple cauliflower stopped me in my tracks as well.

I decided to pickle the boy, combined with some wedges of daikon (large Japanese type of white radish).  In common with beets, this cauliflower will eventually turn the whole batch a brilliant burgundy color.  The good news is, that's not a dye of any sort. Purple cauliflower gets its beautiful hue, which can vary in depth, from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine.  It has the same texture, and firmness as the white variety, with a mild, slightly sweet and nutty taste.

Here it is starting out, with the air-lock on the kitchen counter.

Golden Cauliflower with Penne, Prosciutto and Gruyere Mac 'n Cheese

I saw this lovely veg, sometimes referred to as a cheddar cauliflower, in a produce bin and, as occasionally happens to me in markets, it emitted a come and get me siren call.  I visualized colorful florets mixing and mingling with pasta in an upscale Mac'n cheese, with prosciutto and grated Gruyere cheese.   Luckily, the cheese aisle was right near, and I had the prosciutto.  Doesn't that  make you happy when an idea comes in time.  Not at home with ingredients missing.

According to an article in the Daily Mail, about the bright colored cauliflowers, "Some scientists have even claimed that they are healthier for you.  Andrew Coker, a spokesman for the plant company Syngenta - which is developing the plants in Europe - stressed that the colourful cauliflowers were not the result of genetic engineering, but came after decades of traditional selective breeding....

Tests of the orange cauliflowers in America found that they contained 25 times the concentrations of beta carotene in normal cauliflowers."

Cauliflower and Pennes from Heaven

Adam, the cute and funny Amateur Gourmet, posted about this winning combination last January.  I just got around to making it when finally, some nice looking cauliflowers were spotted in our market.  And, believe me, it is a fairly rare occurrence around here.  The cauliflowers we usually see have splotches of gross mold on them.  Not very appealing.

If produce is not healthy looking and wearing happy faces, I don't think I'm up to making it all better in my kitchen.  You need to start with something that's good.  Same with people.  If the attitude is off, I stay away.

Like today.  I was helping at our Church Bazaar (in the fruits and plants area) and a chef guy who had made the Thai Curry was talking to us.  He said the curry was all sold out.  This was before noon even.  Later I went over to see what food was still available, and there were two big pots of curry - two different kinds.  You have to wonder what that was all about??

Just an Easy Recipe

Cauliflower in Bearnaise Sauce

This was absolutely good. I had to stop eating, get my camera and take a quick picture (though it didn't come out as clear as I'd like) so I could post it for you. And, why it's so easy ........

Not to advertise or anything. I'm sure other brands would be as delicious? Maybe.

All you need to do is wash, trim, cut up and steam some cauliflower. While it's steaming (just til barely tender) follow the directions for the sauce and put water on for your pasta (or maybe do that first). I added about 1/2 cup of grated sharp cheddar to the sauce. Then, add the steamed cauliflower to the sauce and sprinkle with some toasted macadamia nuts. A little arugula or a nice salad on the side. Oh boy.