roasted cauliflower, chickpeas and harissa

roasted-cauliflower-chickpeas-with-harissa

I was browsing through Vegetable Love, a huge and wonderful cookbook by legendary food writer Barbara Kafka. The recipes are not strictly vegetarian or vegan, but it contains a bounty of ideas, methods and nutritional info for just about any vegetable you can think of. I especially like the A – Z glossary at the back of the book.

Which is what I was reading when I came across the section on cooking methods for Cauliflower, where Barbara lists the many ways it can be prepared; steamed, stir-fried, boiled, fried, and last but not least…microwaved. And then she writes: “cauliflower...is not good roasted”.

cauliflower-photo

Are you freaking kidding me?! I couldn’t disagree more. Cauliflower is delicious roasted. In fact, it might be my favorite way to eat it. But to give Ms. Kafka the benefit of the doubt, I’m sure she’s expressing her fine-tuned personal taste.

My personal taste includes a pretty intense addiction to the spicy Tunisian chili paste harissa. I could – and do – put harissa on everything at any time of day, from eggs to leftovers I eat for lunch. It’s my global ketchup.

tunisian-harissa-paste

You can find harissa in many well-stocked supermarkets. But if you really want to find harissa nirvana, I recommend the one made by Moulin Mahjoub. I don’t know what it is, but to my palate it has just the right amount of smoky, sweet-heat and savory deliciousness.

You can get it at Amazon if you’re not near a specialty food store, which is where I often buy it. I’ve even seen it at Williams-Sonoma a while back.

If you love cauliflower or better yet, if you find yourself on the vegetable fence, try spicing it up and roasting as I do in this slightly Moroccan-inspired recipe.

roasted-cauliflower-chickpeas-with-harissa

roasted cauliflower, chickpeas and harissa

Serving Size: serves 4 - 6

The cauliflower makes a simple salad meal served warm over wilted spinach.

Ingredients

  1. 1 head cauliflower, separated into bite-sized florets
  2. ¼ cup extra virgin olive oil
  3. Salt
  4. 1 teaspoon whole cumin seeds
  5. 1 15-ounce can chickpeas, drained
  6. 1 small sweet onion, like Maui or red onion; finely sliced
  7. 2 – 3 tablespoons harissa
  8. ½ bunch each Italian parsley and cilantro
  9. ½ a lemon
  10. 1/3 cup crumbled feta cheese

Instructions

  1. Heat the oven to 400 degrees.
  2. Spread the cauliflower out on a large rimmed baking sheet. Add 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 20 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.
  3. Meanwhile, heat the remaining tablespoon oil in an 8 – 10-inch sauté pan. Add the onion and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft. Stir in the harissa along with 1 tablespoon water.
  4. Pick the leaves off the parsely and cilantro and tear into rough pieces; throw them over the chickpeas. Squeeze the lemon over and toss together with the onion mixture.
  5. Transfer to a serving bowl and top with the feta.
http://familystylefood.com/2013/01/roasted-cauliflower-chickpeas-and-harissa/

Roasted Vegetable & Barley Salad

In the spirit of the season, I’m revisiting one of my go-to recipes that makes the best of summer produce. This barley salad with roasted Mediterranean vegetables is a great choice for sharing with family and friends at picnics, potlucks or parties over the next few summer months.

I originally posted this recipe in 2007, and haven’t really changed much except to simplify and punch up the flavor a little.

Happy summer!

Roasted Vegetable & Barley Salad

Serving Size: 6 - 8 side dish servings

I like to arrange some arugula or baby spinach leaves on the bowl or platter before piling on the barley mixture.

Make ahead note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Ingredients

  1. 1 1/2 pounds eggplant, diced
  2. 4 cups cherry tomatoes, halved (2 pint containers)
  3. 1 orange or yellow bell pepper, chopped
  4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  5. 1 1/2 teaspoons salt
  6. 1 red onion, chopped
  7. 2 teaspoons ground cumin
  8. 1 teaspoon ground coriander
  9. 1/4 - 1/2 teaspoon cayenne pepper
  10. 1 1/4 cups pearl barley
  11. 3 cups water
  12. 2 tablespoons fresh lemon juice
  13. 1 teaspoon finely chopped garlic
  14. 1 teaspoon honey or agave nectar
  15. 1/2 cup chopped fresh basil
  16. 1/2 cup crumbled goat feta cheese
  17. Arugula or baby spinach leaves; a few handfuls

Instructions

  1. Put rack in middle of oven and preheat to 425°F.
  2. Toss eggplant, tomatoes and bell pepper with 2 tablespoons oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast vegetables until eggplant is golden brown and tender and tomatoes are shriveled, stirring halfway through, about 25 minutes.
  3. Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high. Add the onion and cook until softened. Add the cumin, coriander, cayenne and 1/2 teaspoon salt, stirring until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil for 1 minute more. Add water and bring to a boil.
  4. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer barley to baking pan with roasted vegetables and spread to cool, about 20 minutes.
  5. Whisk together lemon juice, garlic, honey, remaining 1/2 teaspoon salt and oil; pour over the barley and vegetables along with the basil and feta; mix together, and transfer to a serving bowl or platter.
  6. I like to arrange some arugula or baby spinach leaves on the bowl or platter before piling on the barley mixture.
  7. Make ahead note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.
http://familystylefood.com/2011/07/roasted-vegetable-barley-salad/

Julia Child’s Bouillabaisse Recipe

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I’m caught up in Julia Child fever {so much so that I’ve started a new blog – visit Dinner with Julia and follow me as I dive into Julia’s recipes}; the movie Julie & Julia is opening this weekend and I’m not ashamed to say that I will be standing in line for a ticket. I’ve read that Meryl Streep has captured the best of what we love about Julia, from her warbly, exuberant voice to her healthy physical lust for her husband.

Thinking about my Julia Child moment had me plucking my copy of Mastering the Art of French Cooking off the shelf for a little sit-down time. I wanted to make a recipe from the book, but I had trouble conjuring that spark of hunger that usually makes me rush to the kitchen to cook.

Is it because some of the recipes in Mastering are stuck in a bit of a time warp?

Browsing through the book, I see recipes that speak to another time, a time before crème fraîche became a staple in the grocery store and we knew not to cook a piece of pork to within an inch of its life: cold chicken aspic decorated with slivers of canned pimiento, veal Prince Orloff and crepes filled with boiled, canned pineapple.  In my mind I draw a caricature of the 1960′s American housewife that Julia was writing for – a perfectly coiffed woman about to throw a dinner party in her sprawling suburban ranch house, wearing a bullet bra, Jackie O skirt suit and smoking a long cigarette, like a character from the television show Mad Men.

But in between the thick, cream-colored pages of Julia’s tome are a multitude of other classic recipes and techniques that will never go out of style or fail to please – her precise directions for making homemade mayonnaise, perfect rolled omelets and puffy souffles are what make Mastering the Art of French Cooking stand alone on the cookbook shelf.

I chose to make the bouillabaisse (page 52) the other day, along with a rouille sauce to smear on crusty toasted bread.

Bouillabaisse is a Provençal fish soup, and Julia stresses the importance of keeping it simple; the broth is fortified with lots of seafood shells and trimmings (available for less than a dollar a pound at your fish counter) and flavored with the typical flavors of the region: garlic, saffron, olive oil and tomatoes.

The soup was outstanding and I like how it had something for everyone at my table (picky children among them)  – delicious broth, different kinds of fish and seafood, and a big hunk of bread to soak up every drop in the bowl.

The simplicity and authentic taste of this recipe is what Julia Child is all about to me. It also defines how I love to cook.

Julia says it best:

This is the kind of food I had fallen in love with: not trendy, souped-up fantasies, just something very good to eat….the ingredients have been carefully selected and beautifully and knowingly prepared. Or, in the words of the famous gastronome Curnonsky, “Food that tastes of what it is”. (from My Life in France)

Here’s to you, Julia!

Julia Child’s Bouillabaisse Recipe

Serving Size: Serves a table of 6

Serve the bouillabaisse with toasted bread and rouille on the side.

Ingredients

  1. 1/2 cup olive oil
  2. 1 cup each chopped onion and leek
  3. 4 cloves mashed garlic
  4. 2 or 3 large, ripe tomatoes
  5. 2 1/2 quarts water
  6. Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
  7. 1/2 teaspoon saffron
  8. 1 tablespoon sea salt
  9. 3 - 4 pounds fish heads, bones, trimmings, shrimp shells
  10. 1 1/2 pounds each peeled shrimp (use the shells for the stock); wild cod, halibut and/or sole cut into chunks, and debearded, scrubbed mussels or clams
  11. Toasted rustic bread
  12. For the Rouille:
  13. 1 roasted and peeled red bell pepper
  14. 1 roasted hot red chile pepper or ground cayenne pepper to taste
  15. 1 tablespoon fresh lemon juice
  16. 1 small peeled garlic clove
  17. 1/4 cup fresh bread crumbs or finely chopped almonds
  18. 1/4 cup fresh parsley leaves
  19. Fine sea salt, about 1/2 teaspoon or to taste
  20. 1/3 cup extra-virgin olive oil

Instructions

    For the soup:
  1. Heat the oil in a tall pot (I used an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, saffron, salt and fish bones. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
  2. Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.
  3. Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open. Taste the soup and add more salt and freshly ground pepper if needed.
  4. For the Rouille:
  5. Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.
http://familystylefood.com/2009/08/julia-childs-bouillabaisse-recipe/