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The Daily Herald
Wednesday, 01.06.2016
NOURISH | Ellie Krieger
Recipes like this makes eating your vegetables exciting
I
f you’re going to do one thing to get on a healthy track for 2016, it should be: Eat more vegetables. Happily, that resolution can be an exciting invitation rather than a boring chore, thanks to recipes like this one. Here, cauliflower is turned into a luxuriously creamy puree with the help of a splash of milk, a smidge of butter and a whir in the food processor. I used low-fat milk, but you could use unsweetened almond milk or another nut milk if you prefer. You can also get a tasty result mashing it with a hand masher, but for the smooth, whipped texture that makes this recipe really luscious, the processor makes all the difference. The puree is flavored simply, but deeply, with freshly grated Parmesan cheese and a pinch of nutmeg, which amplifies the cheese flavor and brings out its nutty undertones. It is showered at the end with fresh parsley and black pepper for
DEB LINDSEY FOR THE WASHINGTON POST
A splash of milk, a smidge of butter and a pinch of nutmeg turns Parmesan Cauliflower Puree into a luxurious, healthy treat.
Parmesan cauliflower puree
a dish that will make you doubly glad you are eating your vegetables, because they can both taste this good and be good for you.
(7 cups) ⁄3 cup low-fat milk (1 percent), plus more as needed 1 tablespoon unsalted butter ¼ teaspoon kosher salt, plus more as
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1 medium head (2 pounds) cauliflower, cored and cut into 1 ½-inch florets
Gourmet Create a beautiful, tasty lime coconut sour cream bundt cake From Page B1
Kitchen is reasonably priced given all it can provide. The pre-designed meals keep you from eating out on those desperate nights of exhaustion when you’ve not planned properly. If we were still both working full time, with or without a
By Susan Selasky Detroit Free Press
Lime coconut sour cream bundt cake Serves: 16 Prep time: 20 minutes Total time: 1 hour, 20 minutes, plus cooling time
LIME GLAZE 1 cup confectioner’s sugar, sifted 5 tablespoons heavy whipping cream ½ teaspoon pure vanilla extract Zest of 1 medium lime Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan, set aside. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter
Cookbook From Page B1 Enjoy a beautiful lime coconut sour cream bundt cake. until smooth. In a separate bowl, combine the sugar and lime zest mixing together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes. Mix in vanilla. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder and baking soda. Add flour mixture to sugar mixture alternately with sour cream, beating until well blended after each addition. Fold in the coconut. Spoon mixture into prepared pan and smooth the top with a spoon or offset spatula. Bake 50-60 minutes or until
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From www. mybakingaddiction.com. Tested by Susan Selasky for the Free Press Test Kitchen.
GARLIC-DILL VINAIGRETTE ¼ cup white wine vinegar 1½ teaspoons Dijon mustard 2 cloves garlic, minced ¾ cup canola oil ½ teaspoon salt Freshly ground pepper ½ cup chopped fresh dill
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aside, covered, in the refrigerator. Trim the woody ends off the asparagus spears and cut the spears into thirds crosswise. Bring a little salted water to a boil in a skillet and add the asparagus. Lower to medium-low heat and cook, covered, until just tender but still crisp, 3 to 4 minutes. Drain and immediately run under cold water to stop the cooking. Set aside, covered, in the refrigerator. Wash the lettuce and discard any blemished outer leaves. Tear into bite-size pieces. You should have about 6 loosely packed cups of lettuce. To make the vinaigrette, stir together the vinegar, mustard, and garlic in a small bowl. Gradually whisk in the oil until an emulsion forms. Add the salt and season with pepper to taste, then stir in the dill. To make the creamy dressing, stir together all of the ingredients in a small bowl. Set aside in the refrigerator. To assemble the salad, decoratively arrange the prepared mushrooms, shrimp, mussels, crabmeat, asparagus, and lettuce on a large platter or layer them in a shallow bowl. Just before serving, pour half of the vinaigrette over the ingredients, passing the remaining vinaigrette in a small pitcher at the table. Serve with the creamy dressing in a bowl on the side.
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CREAMY DRESSING ½ cup crème fraîche ½ cup mayonnaise 1 tablespoon concentrated tomato paste ¼ teaspoon salt Freshly ground pepper Trim the mushrooms and cut into ¼-inch slices. Toss with the lemon juice in a bowl and set aside in the refrigerator. In a large pot, bring the water, 1⁄2 cup of the wine, and salt to a boil. Ideally, you’re using small shrimp (51/60 count per pound), so cook them for just over a minute. If using medium shrimp, adjust the cooking time accordingly—they need to cook about 2 minutes before they are done. Drain the shrimp, and when they are cool enough to handle, peel and devein them. If using medium shrimp, slice them in half lengthwise to make them bite-size. Set aside, covered, in the refrigerator. Place the mussels in a large pot with the remaining 1⁄2 cup of wine. Cover the pot, bring to a boil over medium-high heat, and cook until the mussels open wide, 5 to 7 minutes, depending on their size. Turn off the heat and discard any mussels that didn’t open. Drain, discarding the cooking liquid. When cool enough to handle, remove the mussels from their shells. You should have about 4 ounces of mussels. Set
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a toothpick inserted near the center comes out clean. Remove from oven and cool for 20 minutes on a wire rack. Invert cake onto wire rack; gently remove pan. Cool completely. Meanwhile, prepare the lime glaze. In a medium bowl, combine all the glaze ingredients and stir until smooth. If mixture is too thick, add more cream 1 teaspoon at a time until you reach the desired consistency. It should be pourable enough so it drips down the side of the cake.
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out like a mosaic, or layered in a bowl. I generally use a glass bowl to show off the layers, then toss them gently with vinaigrette at the table. The second dressing may at first seem like overkill, but it makes the salad even more festive. 8 ounces small white mushrooms 1 tablespoon freshly squeezed lemon juice 2 cups water 1 cup dry white wine 1 tablespoon salt 1 pound unpeeled small or medium shrimp 1 pound mussels, cleaned 8 ounces fresh crabmeat 1 pound asparagus 2 heads Bibb lettuce Garlic-Dill Vinaigrette Creamy Dressing
JESSICA J. TREVINO/DETROIT FREE PRESS
family, we agreed that this meal solution would be a wonderful fit for around three meals per week, and it’s easy to add a side dish to make the meal go further. While I enjoy cooking, being creative and modifying recipes from a beautiful pile of cookbooks, I also have a life that often runs me. It’s not really “too full” or “too busy,” it just goes by so quickly that when I think
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CAKE 1 cup unsalted butter, softened 1 ½ cups granulated sugar Zest of 3 medium limes 2 teaspoons vanilla 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup regular or reduced-fat sour cream ½ cup sweetened flaked coconut
needed Generous pinch freshly grated nutmeg ¼ cup freshly grated Parmigiano-Reggiano cheese, plus 4 teaspoons for garnish 1 tablespoon chopped fresh flat-leaf parsley Freshly ground black pepper Place the cauliflower florets in a steamer basket set over a pot of boiling water. Cover and steam until the cauliflower is just tender, 5 to 7 minutes. Transfer the cauliflower to a food processor along with 1⁄3 cup of the milk, the butter, the ¼ teaspoon of salt and the nutmeg; puree until very smooth. You will need to stop the processor once or twice to scrape the sides with a spatula. Add extra milk a tablespoon at a time, as needed. Immediately add ¼ cup of the cheese and pulse just until the cheese has melted and is incorporated. (If you’ve allowed the puree to cool, transfer it to a medium saucepan over low heat, then add the ¼ cup of cheese, stirring until it has melted.) Transfer the puree to a serving bowl. Taste, and season with more salt, as needed. Garnish with the remaining 4 teaspoons of cheese, plus sprinklings of parsley and pepper. Serve warm. 4 servings (makes about 3 cups) Per serving: 120 calories, 7 g protein, 13 g carbohydrates, 6 g fat, 3 g saturated fat, 15 mg cholesterol, 240 mg sodium, 5 g dietary fiber, 5 g sugar.
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