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The Cookbook Co. Cooks welcomes authors Lindsay Anderson and Dana VanVeller to celebrate the launch of their new cookbook!


Recipes and Stories from a Canadian Road Trip

Thursday, March 2, 6:30-9 pm $42pp – includes a copy of the book, a glass of wine and delish, fresh recipes from the book.

THE COOKBOOK CO. COOKS 722 - 11th Avenue SW, 403-265-6066, ext #1

Call now to register!

Two friends. Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North.

one ingredient

Julie Van Rosendaal


Who would have guessed that the bland brassicas of our childhoods, the broccoli, Brussels sprouts and cauliflower that were habitually cooked to a soft shade of grey-green before being forced upon us, with cheese sauce only if we were lucky, would become hip among vegetables, the darlings of Pinterest? As generations have relaxed a bit about vegetable cooking times, brassicas have become less sulphur-y and more celebrated – for their health benefits as well as their easygoing flavour. At one time, cauliflower was separated into florets and steamed, buttered and salted, and that was about it. These days, heads of cauliflower are sliced into thick steaks and seared in hot pans, chipped in the food processor into a substitute for rice, or roasted whole, nestled or doused in sauce (try butter chicken sauce – truly) and served in wedges. Its benign flavour means cauliflower pairs well with other ingredients, from curry paste to tomato sauce to blue cheese. Try it with browned butter, lemon and capers, spicy harissa or garlicky chimichurri. Stir leftovers into curries, pastas, quiche and sandwiches. Don’t be afraid to treat cauliflower like meat, pushing its limits in the oven or on the stovetop or grill – those extra-crispy bits are the best part. The intense heat of the oven, a cast-iron skillet or grill caramelizes its natural sugars, giving it a smoky-crispy exterior and buttery soft interior. Simmered into submission, cauliflower purees perfectly into mellow soups. And if you like its dense texture and crunch, cauliflower is just about perfect raw, shaved into salads, marinated or pickled. (Want to try cauliflower “rice”? Pulse raw florets in the food processor until they have a texture that resembles rice, place in a covered bowl and microwave for a few minutes, or stir-fry in a hot pan with a little oil until tender.) Once relegated to frozen mixed veggies and meatloaf’s supporting cast, cauliflower is in its prime, inspiring chefs, diners and now home cooks. The next time you pick up a head, let it pull you outside your culinary comfort zone.

Cauliflower Fritters with Lemony Mayo These tasty fritters are a staple at Bistro Rouge, where they serve them with hollandaise sauce for dipping. A garlicky, lemony aioli makes a tasty substitute. Fritters: 1 small cauliflower, cut into florets 1-1/2 c. beer 2 c. all-purpose flour Salt, to taste

Lemony mayo: 1/2 c. mayonnaise finely grated zest and juice of a lemon (or to taste) 1 garlic clove, finely crushed 1 t. grainy mustard salt and freshly ground pepper, to taste

Steam the cauliflower florets until tender; cool and refrigerate until needed. In a deep bowl, whisk the flour and beer with a big pinch of salt until smooth. Heat a couple of inches of oil in a shallow pot set over medium-high heat until it’s hot but not smoking; a thermometer should read 350°F. Dip the cooked cauliflower florets into the beer batter to coat and carefully place them one at a time in the hot oil, frying them until golden. Remove with a slotted spoon, transfer to a paper towel-lined plate and season with salt. To make the mayo, stir all the ingredients together in a bowl, adding enough juice to keep it thick, yet tangy, seasoning with salt and pepper to taste. Serve the fritters immediately, with the mayo for dipping. Serves 4-6.


recipe photos by Julie Van Rosendaal

canola oil, for frying

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