The kind folks with California Endive surprised me with an early Valentine today 
- a bouquet of beautiful endives! I thought it was so clever, mostly because I think it would be such a fun hostess gift. I've always waited for the day when someone brings me a large Brussels sprout stalk or the like to be quirky and fun - not to mention useful!
Anyway, with this surprise vegetable bounty, I decided to put it to use with some things lingering in my pantry and fridge. The result, a delightful meal!
Cauliflower Pasta
1/2 large head cauliflower, cut into bite-sized florets (2-3 cups)
1 tablespoon olive oil
1 teaspoon truffle salt (or sea salt)
1/2 teaspoon pepper
1/2 pound whole wheat pasta
2 slices bacon, chopped
2 cloves garlic, minced
6 sundried tomatoes, chopped
1/2 cup olives, chopped
1/2 cup fresh grated Parmigiano Reggiano
Preheat oven to 450 degrees. Lay out cauliflower florets on a baking sheet, then drizzle with the olive oil and sprinkle with the truffle salt and pepper. Toss to combine then place in the oven to roast for 30 minutes, until cauliflower begins to brown. Remove and place in a large bowl.
Meanwhile, place a large pot of water to boil. Cook pasta until al dente. Drain and add to the cauliflower bowl.
While pasta cooks, heat a cast iron or other skillet on medium heat and cook bacon until browned. Remove with a slotted spoon and set on a paper towel-lined plate, reserving oil. Add garlic to the drippings and saute one minute. Remove garlic and add to pasta bowl. Add the sun dried tomatoes, olives and Parmigiano Reggiano and toss to combine. Bon Appetit!
Endive Surprise Salad
2 endives, cores removed and outer leaves roughly chopped
reserved bacon drippings (from recipe above!)
4 ounces spring mix
6 dates, chopped
1 ounce toasted walnuts
Balsamic vinegar to taste
Salt and pepper
After removing the garlic from the bacon drippings in the cast iron skillet from the cauliflower pasta, I added the endive to the skillet to saute it in the drippings for 3-4 minutes. Next add it to a large bowl, then add in the lettuce mix, dates and walnuts and toss to combine. Top with balsamic vinegar, Parmigiano Reggiano and salt and pepper and toss to combine. The bacon drippings that cling to the endive will combine with the vinegar for a delightful dressing.
Born to midwestern parents, I LOVE potatoes. But recently, something has taken their place in my heart. I'm not sure exactly when/how it happened, but I'm a very late comer to the cauliflower lover's group. Luke and I cannot get ENOUGH of these little white florets, most often seasoned with salt and pepper, tossed with olive oil and then an extra herb or spice to make them compliment the meal we're having that evening.
This meal is our twist on steak and frites and was a bit indulgent, but SOOOO good. Enjoy!
Steak and Frites Our Way
1 head of cauliflower, florets removed and cut into about 1-inch pieces
Salt and pepper to taste
2 teaspoons fresh chopped rosemary
1 tablespoon olive oil
1 ounce Parmigiano Reggiano, freshly grated
2 tablespoons butter, divided
1 pound New York Strip steak, about 1 1/2 inches thick
2 large shallots, thiny sliced
2 tablespoons balsmic vinegar
Preheat oven to 400 degrees. Place the cauliflower florest on a baking sheet sprayed with cooking spray. Season liberally with salt and pepper, add rosemary and drizzle olive oil, then toss until thoroughly coated. Bake 30-40 minutes, turning cauliflower once, until it starts to get browned and a little crispy. Remove from oven and top with Parmigiano Reggiano and serve immediately.
For the steak, preheat a cast iron skillet over high heat. Place one tablepoon butter in the pan and melt. Season steak heavily with salt and pepper, then place in skillet, careful not to move it, and sear about 3 minutes on each side. Then place in oven and let cook about 8 minutes, or until desired doneness is reached.
Remove skillet from the oven and set steak aside on a cutting board to rest. Return the cast iron to the stove top and heat to medium. Add the reserved tablespoon of butter and melt. Then add shallots and saute about 5 minutes, until caramelized. Add balsamic vinegar and cook until reduced, about 3-4 minutes. Serve balsamic shallot mixture over steak and enjoy!
Truffled Side Salad
4 ounces spring mix
1/2 teaspoon truffle oil
Salt and pepper to taste
1 tablespoon Parmigiano Reggiano, fresh grated
Top spring mix with truffle oil, salt and pepper and Parmigiano Reggiano. Serve next to the steak and the delightful truffle hints will get picked up in every bite :)
- a bouquet of beautiful endives! I thought it was so clever, mostly because I think it would be such a fun hostess gift. I've always waited for the day when someone brings me a large Brussels sprout stalk or the like to be quirky and fun - not to mention useful!
