it is beet week...how about roasted beet salad with bacon vinaigrette?

i burst out laughing when i saw it was beet week at food network's fall fest.  don't get me wrong; i really do love beets.  but...oh man...beets again?  it was a very cool spring, summer and early fall here in the napa valley.  we had few hot days and the weather really impacted the agriculture.  everything was late...or non existent.  ( a friend in the wine business told me about the number of "zero crop" vineyards...happily most grape growers have crop insurance).  my csa box included beets almost every week.  so, beets...for six months...um?  can you say overkill?

look how big the beets were by the end of summer...compared to a "normal" sized beet on the right

i roasted beets, served them raw in salads, shredded for a version of coleslaw, peeled and chopped to add to smoothies (really delicious), juiced them, obliterated in a blender and added to pasta sauces, added to chocolate cake batter...you name it...i did it.  i think my favorite beet recipe was the roasted beet soup i told you about earlier this summer...i named it the most beautiful soup in the world.  the soup not only looks beautiful, it tastes delicious.

roasted beet soup

the csa box deliveries ended for the season in early november.  i vowed i would not eat beets again until spring.  then i received the email from food network announcing beets as this week's fall fest item.  eek..what's a girl to do?   add bacon, of course.  introducing my roasted beet salad with bacon vinaigrette.  easy, delicious, perfect for lunch or dinner and, at this time of year, the beautiful color is perfect for the holidays.  enjoy!

roasted beet salad with bacon vinaigrette

roasted beet salad with bacon vinaigrette
(4 servings)
4-6 medium beets,different colors if you can,  roasted (technique follows)
4 handfuls baby arugula, washed and dried
1 tbsp fresh italian parsley, chopped

bacon vinaigrette
3 slices of bacon

2 tbsp red onion
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tbsp honey mustard
sea salt
freshly ground pepper

roast beets according to the directions in the post want some pink lentils with roasted beets?  when cooked and cooled, peel and cut into bit sized pieces.  place in serving bowl and toss with parsley, a pinch of sea salt and a pinch of pepper.

make vinaigrette: fry bacon in skillet until very crisp.  remove from pan, reserving drippings. crumble bacon and set aside.  add onion to pan and sauté until translucent.  add bacon fat and cooked onion to small bowl.  whisk in oil, vinegar and mustard.  add small pinch of pepper and whisk again.

top beets with 2 tbsp vinaigrette and the crumbled bacon. toss.  taste and adjust seasonings if needed.  place one handful each arugula on 4 salad plates.  mound beets on top of greens.  drizzle additional vinaigrette over salad if desired.  serve

now it is your turn to participate in fall fest. simply leave your beets tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers.  they will be posted on wednesday at noon:
Bay Area Foodie: Baked Beet Ravioli
Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese
What's Gaby Cooking: Farro Beet and Herb Salad
My Angel's Allergies: Roasted Beet and Potato Vinaigrette Salad
Cooking Channel: Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure: Simply Sauteed Beets
FN Dish: Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge

Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon

so..what is your favorite way to prepare beets?  please share in the comments section of this post....thanks

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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a carrot slaw recipe for thanksgiving?

courtesy microsoft images

so thanksgiving is in 2 days...and food network has selected carrots as the featured item for fall fest.  this makes me very happy because it means i can tell you about my spicy carrot slaw. a few years ago i realized that i needed to add something fresh and crunchy to the thanksgiving table.  something prepared without butter and cream, without gravy...something healthy.  something with a bit of spice.  now, don't misunderstand.  i love the traditional thanksgiving meal dishes...but how many of us eat that way any other day of the year?  i need something with a bit of spice...and a bit of tang...to help  balance out all the rich food.

the carrot slaw is super quick to make and very easy.  the last thing any of us needs on thursday is another complicated dish.  and, because there is no cooking involved, you don't have to worry about finding room in the oven. feel free to substitute ingredients to suit your taste.  i had a few tomatoes left in the garden this week so i could add them to the slaw.  if tomatoes are out of season when you make this, don't use them.  just double the beet quantity.  i love this salad on t-day...but is is also delicious the next day piled up on top of your leftover turkey sandwiches.  try it on fish tacos.  or use instead of coleslaw as a side dish.  fast, easy, healthy, tasty...what else do you need?

now...a bit of thanksgiving help.  if you are still tinkering with your menu...or have no idea where to start...i published some tips last year in my post  need some last minute thanksgiving ideas?  check it out for a complete thanksgiving meal...recipes included.  i am repeating the menu for my guests this year...except adding my caramel apple pie from last week...and the spicy carrot slaw.

spicy carrot slaw
6 large carrots, shredded
1/2 sweet while onion, peeled and diced
2 medium tomatoes, seeded and diced
1 medium beet, peeled and diced
1 jalapeño pepper, seeded and chopped 
2 tbsp chopped italian parsley
2 tbsp seasoned rice vinegar
4 tbsp extra virgin olive oil
sea salt 
freshly cracked pepper

place vegetables in medium sized bowl.  in a small bowl, whisk together the vinegar and oil.  add a pinch each of salt and pepper.  drizzle the vinaigrette over the carrot mixture.  using salad tongs, or 2 forks, mix together until combined.  refrigerate a minimum of 1 hour to allow flavors to meld.  serve cold or at room temperature.

now it is your turn to participate in fall fest. simply leave your carrots tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What's Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini

happy thanksgiving everyone!
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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caramel apple pie for thanksgiving?

regular readers know that i am fortunate to celebrate two thanksgivings each year.  we have canadian friends living here in napa so four years ago we started the tradition of gathering a large group of friends to observe canadian thanksgiving.  this holiday is similar to the usa version...exact same food...just no pilgrim & native american stories and is held on the second monday in october. (although my friends tell me it is usually celebrated the weekend before).  the dinner is pot luck and the food and the wine (we are in napa after all) is incredible. please  read my post from last year  pear recipes, canadian t-day, a cleanse & jury duty...what? for additional details and links to other canadian t-day stories.

canadian t-day 2011  photo by ann trinca

of course i also celebrate our thanksgiving...in fact it is my favorite holiday of the year.  i love everything about thanksgiving...the food, the getting together with family and friends, the "no pressure/no gift" thing...just being with people i love and giving thanks for what we have is the point...and i love every minute of the day.  prepping, cooking, talking, eating, drinking, football (lots of football), the parade....i even love the time spent planning the menu.  this year i am adding a new item to the dessert table...my caramel apple pie.  this pie was my contribution to the canadian holiday and received so many rave reviews it must make a return appearance.

this year, in honor of thanksgiving, food network is getting the entire food community together to celebrate a virtual thanksgiving, called the communal table, on wednesday, november 16 at noon EST and they have invited me to participate...how cool is that?  here's how it works....bloggers from all over the country, as well as the food network gang,  will create a post/article on their respective sites about the dish they are "bringing” to the communal table.  each blog/website will contain links to all the other blogs so readers can see what everyone is “bringing to the table.”   just think...a one stop place to view loads of delicious sounding recipes, and plan your thanksgiving menu, with a week to spare.  now...who wants some caramel apple pie?

photo courtesy ann trinca

caramel apple pie
6 large organic granny smith apples, peeled, cored, sliced
2 tbsp fresh lemon juice

1/4 cup organic blue agave syrup
1/4 cup dulce de leche (milk caramel sauce)
2 tbsp white, whole wheat flour
1/2 tsp organic ground cinnamon
1/4 tsp organic freshly ground nutmeg
pinch sea salt
1/2 cup butter, very cold and cut into small pieces 
1/4 cup organic brown sugar
1/2 cup white, whole wheat flour
1/2 cup dulce de leche (milk caramel)

9 in deep dish pie crust, recipe follows

preheat oven to 400 degrees.  add apples to large bowl and toss with the lemon juice.  pour agave and dulce de leche over apples and stir to combine.  sprinkle flour, cinnamon, nutmeg and salt over apple mixture and stir until thoroughly mixed. place apple mixture in prepared pie crust. 

in a small bowl, add butter, brown sugar and flour.  using your fingers, combine all ingredients forming very small pieces the size of peas.  scatter the mixture over the apples.  drizzle the dulce de leche over the topping.  bake for 60 minutes or until crust is golden brown and topping is bubbling.  check pie after 35-40 minutes and cover edges with foil if browning too quickly

food processor pie crust
using a food processor makes making pie crusts as easy as, well pie!   just be sure not to over mix or the crust will be tough...
2 cups all purpose unbleached flour
pinch salt
1 1/2 sticks unsalted butter, ice cold and cut into tiny pieces.  (put back in refrigerator after cutting)
1/2 cup ice water

add flour, salt and butter to bowl of processor fitted with steel blade.  pulse 6-8 times, stopping after every other pulse, until mixture resemble coarse meal.  with machine running, pour half the water into bowl.  stop and check dough.  you are looking for the dough to have formed into big chunks.  if necessary, add remaining water until dough reaches desired consistency.  do not let machine form dough into a ball...you want to process just until you get the large pieces mentioned earlier and that it holds together when pinched with your thumb and forefinger.  stop machine. divide dough in half and , using your hands, lightly form dough into two balls.  work quickly.   flatten  each ball into a disk and wrap in plastic wrap.  chill in refrigerator for a minimum of 1 hour. (longer if possible).  note, you only need 1 disk for this recipe.  either double the apple recipe and make two pies (i do for thanksgiving) or freeze one for later use.

place 1 disk of dough on lightly floured silpat mat. (if you don't have one, i highly recommend you buy one...they are perfect to line pans when baking cookies or roasting vegetables and can be cleaned and reused for years...very eco-friendly.  they also are an amazing tools for rolling out pie crusts.)
lightly press down with rolling pin.  place pin in center of disk and roll toward the side.  continue rolling from center to side working in a circle.  continue rolling until crust measures 12 inches in diameter.  use the top and bottom of the silpat mat as a guide...it measures 12 inches.  place one hand under the silpat sheet and lift..(crust and sheet).  flip the sheet over a 9 inch deep dish pie pan so that the crust is evenly placed over pan.  lightly press dough into pan...do not pull or stretch.  flute/pinch top to form decorative edge. place crust back in refrigerator for 30 minutes or until ready to use.
my absolute favorite pie pans are by emile henry...they come in many colors, but i always use the white ones...the fluted edges naturally form lovely crust edges.

now it is time to check out all the amazing recipes from my fellow bloggers.  let me know if you add any of them to your thanksgiving menu...and please, join us at the communal table.  tell us about your favorite t-day dishes in the comments section below...or link to your blog or website. happy thanksgiving cooking/eating everyone!

Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup

Mains:
CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown's Good Eats Roast Turkey
My Angel's Allergies: Cranberry-Glazed Cornish Hens

Sides:
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What's Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana's Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce

Desserts:
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page


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cocktails in wine country? mutineer magazine's red carpet gala

when you live in the napa valley of california you drink wine...often.  you know people in the business, you attend events celebrating wine, you contrubute to fundraisers  including wine in the silent auction, you have friends who spend countless hours discussing terroir...you get my point; in napa, wine rules.

so it was exciting to be invited to mutineer magazine's 3rd annual 'red carpet party' and king's ginger cocktail competition this past sunday.  finally...a night celebrating cocktails and food pairing...in a "dress to impress" environment....(and all of my book club girls in attendance!) it was held at the napa valley opera house in downtown napa.  what a blast!  a cocktail competition and the opportunity to sample the contest entries along with bubbles, beer, water and appetizers.

the official press release for the event describes it this way:
"Beverage influencers from across the country came together to celebrate drink culture and the exciting cocktail renaissance in Napa Valley, with some of the top local bartenders on hand to showcase their skill. The partnership for the event was with two iconic spirits brands on the event: Luxardo, the legendary Italian distillery now in its sixth generation of production, and Chinaco Tequila, which introduced the United States to ultra-premium Tequila in 1983.  In addition, three inspired Napa Valley voices were officially announced in partnership with No.3 Gin."

"best book club ever"  photo courtesy julie dalrymple

i am not sure i would describe myself as a beverage influencer...maybe student?  i love reading about interesting cocktails and about the very cool bartenders creating different and delicious sounding combinations.  i think that is why i am such a fan of mutineer magazine.  every issue is chock full of stories and interviews from restaurants and bars around the world spotlighting top bartenders.  walking around the red carpet event last weekend, i finally figured out why these articles resonant with me...the successful bartenders all share the same characteristic; an emphasis on fresh, best-quality-possible ingredients .  but it wasn't until i watched eight bartenders from some of napa's best restaurants compete in the king's ginger cocktail competition, that i truly understood the care and craftsmanship that goes into each drink. truly works of art and no machines in sight.  lots of muddling lovely looking fruit, vegetables and herbs; eye droppers dispensing precise measurements, homemade syrups, hand blended tinctures...each drink made one at a time.   the cocktails served to the guests were made the same way...no easy task...handmade drinks for a huge crowd...each delicious. 

congratulations to the contest winner: michael jack pazdon from solbar at the solage resort -calistoga, ca.  his submission, named the king’s waes hail, is pictured in the next 3 images and was my favorite of the night. want the recipe?...it is included at the end of this post.  (and please let me know if you make it at home).  check out the november/december 2011 edition of mutineer magazine for all eight cocktail recipes.

Photo by Phil Jimcosky of Mutineer Magazine

Photo by Phil Jimcosky of Mutineer Magazine

Photo by Phil Jimcosky of Mutineer Magazine

have i mentioned the food?  created specifically to pair with the cocktails served, the menu included both savory and sweet treats...really interesting and very, very good....with the same attention to detail and quality ingredients adopted by the bartenders.  a dish called spherification of margarita with chinaco tequila was delicious and weird at the same time.  picture a thin gel membrane encasing a shot of margarita....not sure why this technique has become so trendy...but hey, a margarita is a margarita. (thanks ronda, for convincing me to try it!).  my favorite bite was the "aerated" milk chocolate treat...light as a cloud but packed with flavor...really excellent. 

so...what's not to love about a night filled with great friends, delicious cocktails, good food and a beautiful setting. thank you ash and alan for the invitation. what fun! looking forward to next year...

Photo by Phil Jimcosky of Mutineer Magazine

FOOD MENU
Savory, Chef Gary Penir:

-Poached Scallop, Agadashi, Instant Sesame Tofu Noodles with King's Ginger Froth
-Local Albacore Tuna Tartare, Tempura Nori, Wasabi Tobiko Aioli with No.3 Gin
-Pork Belly Yakitori, Sangue Morlacco, Avocado
-Spherification of Margarita with Chinaco Tequila

Sweet, Pastry Chef Sara Wurst:
-Aerated milk chocolate with Luxardo Amaretto di Saschiro and Freeze Dried Cherries
-Luxardo Limoncello Mousse with Basil and Juniper Berry Butter Cookies, Micro Basil

Photo by Phil Jimcosky of Mutineer Magazine

The King’s Waes Hail

by Michael Jack Pazdon, SolBar

1 oz. Christian Drouin VSOP Calvados
3/4 oz. The King’s Ginger Liqueur
3/4 oz. lemon juice
1/2 oz. Carpano Antica Formula
1/2 oz. egg white
dash house-made grenadine*
dash Maraschino Orginale Luxardo
5 drops gingersnap spice tincture**
5 drops Genevieve Genever-style Gin

Combine all ingredients, aside from the genever, in a mixing glass, dry shake for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops gingerbread spice tincture and 5 drops Genevieve on top of foam.

*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle and refrigerate.

**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nutmegs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1 c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain and bottle in a medicine dropper.

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page


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turnips...really?

courtesy rawdiet.com

how often do you eat turnips?  be honest.  turnips are just not a vegetable most people think about.  or talk about.  or plan menus around.  so when food network selected them to be featured this week on food fest i was less than thrilled.  i mean i like them (i really do).  but how many ways can you prepare them?  mashed?  check.  roasted? check.   in soups and stews? check.  steamed and then baked in a casserole?  raw in a salad?  all delicious....but, frankly, been there done that...many, many times.  then i realized the beauty of fall fest.  i am not just a contributer.  i am a fan and i get to try all the wonderful, creative recipes my fellow bloggers will share. 

good thing because turnips are a healthily addition to our diet.  according to rawdiet.com:
"The Turnip holds a great number of nutritional benefits. It is highly rich in calcium, magnesium, folic acid and phosphor and thus essential for a healthy body. Turnips have low calories and no fat. A cup of turnips contain 36 calories. Thus regular consumption does not affect the physique. Turnips have high level of vitamin C and thus protect the body against free radicals. The anti-oxidant properties of turnips help in removing harsh oxidation reactions."  cont. on the raw diet website 

last year, i shared my recipe for pan fried turnips in olive oil served with italian sausage and padrone peppers...so very good.  today, i am going with roasted root vegetable casserole, a mix of sweet potatoes, carrots, parsnips and turnips; roasted and then topped with a garlicky bread crumb topping.  the vegetables are roasted until caramelized making them very sweet. the topping adds crunch and a big garlic punch.  perfect with roasts, chicken, the thanksgiving turkey.  i sometimes add a couple of poached eggs and serve for brunch.  i love this dish! try both of these recipes and those of my fellow bloggers...they just might change your opinion of turnips.

roasted root vegetable casserole
(as always, use local organic/sustainably grown ingredients if you can...the dish will taste better and be better for you)
4 carrots
3 sweet potatoes
4 turnips
4 parsnips
1/2 red onion
extra virgin olive oil
sea salt
aged balsamic vinegar
freshly cracked black pepper
1 1/2 cups fresh bread crumbs from french or sourdough bread
2 cloves garlic, minced

preheat oven to 400 degrees.  chop each vegetable into cubes approx 2 inches each and add to a rimmed baking sheet.  drizzle with olive oil (about 3 tbsp).  using your hands, roll the vegetables in the oil until each piece is coated.  sprinkle with sea salt and pepper.  roast in oven 15 minutes.  remove from oven, stir and place back in oven for an additional 20-25 minutes or until vegetables are tender and caramelized. reduce oven heat to 350 degrees.

pour vegetables and the olive oil from the pan into a casserole dish.  drizzle 2 tbsp balsamic vinegar over top of vegetables. sprinkle prepared bread crumbs (see recipe below) over vegetables.  place casserole in oven for 15-20 minutes, or until hot.  serve immediately.

garlicky bread crumbs
add 1 tbsp extra virgin olive oil to a small skillet over medium heat.  add the minced garlic and sauté for 1 minute.  add the bread crumbs and an additional tbsp olive oil.  stir until crumbs are coated with the oil.  sauté mixture, stirring frequently, until golden brown.  remove from heat. 

now it is your turn to participate in fall fest. simply leave your turnips tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
The Sensitive Epicure: Roasted Turnips With Olive Oil and Rosemary
Virtually Homemade: Turnip Gratin With Parmesan and Nutmeg
And Love It Too: Turnip Pancakes
Purple Cook: Vegetable Biryani With Turnips
Glory Foods: Turnip Greens With Potatoes and Mushrooms
Big Girls Small Kitchen: Creamed Turnips With Their Greens
FN Dish: Simply Roasted Turnips

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.                                                                                                          

pop up in napa?

hi everyone!
i am so excited to tell you about a very cool event being held in napa next weekend.  my friends ann trinca and norma quintana are opening a "pop-up" version of their amazing shop the nest.  the event details are listed on the attached invitation.  and yes....napa farmhouse 1885™  will be there with a selection of our "farmhouse food", organic bath & body and, of course, our famous handcrafted organic dog treats.

i am friends with all of the other vendors and, trust me, they are an amazingly talented group of artisans...this is the perfect place to begin your holiday shopping.

stop by and say hello!

best,
diane
napa farmhouse 1885

do you like us? really like us? then please like us on facebook

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

a recipe for painted cauliflower?

i talk to my mom every sunday.  i live in napa, my mom and dad live in southern california and we only see each other a few times a year. so we have long (1 1/2 - 2 hours) chats each week.  we cover what we each did for the week, my mom fills me in on the family happenings and we talk food...always food.  my mom tells me what she made for the week and how she made it...i do the same, each of us in great detail.  we share meals we ordered at restaurants...or what was served at luncheons or dinner parties and we always discuss what we are cooking for dinner that night.  sunday dinner has always been a very important meal in our family.

i fell in love with the color of this purple cauliflower, but you can use any kind for this dish

my dad often exclaims, "how can you guys talk so long...don't you run out of things to say?"  i always think that is a strange question.  if i were visiting my parents we could talk all day long without taking a break.  anyway, during these conversations about food we usually start reminiscing about recipes my mom made when my sisters and i were children.  most of them she makes to this day, but every now and then we rediscover an old favorite. 

roasted cauliflower and garlic

yesterday, i told her it was cauliflower week at fallfest and i was still considering what to write about.  last year i posted my very favorite cauliflower recipe, roasted cauliflower and garlic.  you really must click over and then try this recipe...delicious!  plus i shared a number of nutrition facts for this very healthy vegetable from the braccicas family.  my mom reminded me of her "painted cauliflower" dish.  this recipe was in a cookbook included with the first microwave she ever bought.  back then, microwaves were so new that people did not not how to use them!  the cauliflower dish became a family favorite.

the melted cheese hides the cauliflower, but the recipe is so delicious i included the photos

the original recipe just called for mayo, cauliflower and cheese.  i like adding dijon mustard and some heat to the "paint".  this dish is called painted cauliflower because you kind of "paint" the mayo on the vegetable.  also, the cookbook version instructs to microwave the cauliflower first and then again when you add the mayo and cheese.  i tweaked the process and used the broiler for the last step...i like the texture better.  but feel free to clean one less dish by microwaving the cheese step too. i used the purple cauliflower for the photo shoot because i thought the color was so beautiful and because of the "painted" name.  white cauliflowers are just as delicious...and probably easier to find!   oh...and if you want to gild the lily a bit, top the finished dish with crumbled bacon!! 

painted cauliflower
1 whole cauliflower
1 cup mayonnaise (i use vegenaise, a vegan version that i think tastes even better than mayo)
2 tbsp. dijon mustard
1 tsp cayenne pepper
1/2 cup extra sharp cheddar cheese, shredded
pinch coarse sea salt
pinch black pepper
paprika
(crumbled bacon, optional)

place cauliflower in a medium sized bowl and cover with plastic wrap. microwave on high 8-15 minutes or until tender. (time varies based on size of cauliflower, mine took 15 min...check after 8 minutes and keep checking in 2 min intervals...test by piercing stem with sharp paring knife.)  remove from microwave and pour off any accumulated liquid.  place cauliflower stem side down on small rimmed baking sheet.

preheat broiler.
combine mayonnaise, mustard and cayenne pepper in small bowl. use a knife to "paint" mixture over cauliflower.  sprinkle with the shredded cheese. sprinkle salt, pepper and paprika over top of cheese.  broil 1-2 minutes until cheese melts. (watch carefully so cheese does not burn.) serve immediately.

now it is your turn to participate in fall fest. simply leave your cauliflower tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
The Sensitive Epicure: Cauliflower Souffle
Haute Apple Pie: Cauliflower and Chicken Gratin
CIA Dropout: Cauliflower Squash Soup With Creme Fraiche
Daily*Dishin: Tender Roasted Cauliflower
Virtually Homemade: Cumin Crusted Beef Tenderloin With Cauliflower Puree
What's Gaby Cooking: Cumin Roasted Cauliflower
Thursday Night Dinner: Roasted Garlic and Parmesan Mashed Cauliflower
Cooking Channel: 4 Ways to Cook Cauliflower
FN Dish: Roasted Cauliflower 5 Ways
Big Girls Small Kitchen: Cauliflower Soup With Sharp Cheddar and Thyme
Dishin & Dishes: Cauliflower Gratin

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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