One pot cauliflower

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Spring in central Ohio is gorgeous. After the miserable, soul-sucking gray months of damp, cold winter the explosion of flowering trees really is miraculous. Tulips are a marvel. Hyacinths send me into orbit. Daffodils make me smile every damn time I see hthem.

But then I sneeze and rub my red, watery eyes. I gasp for my albuterol and happily ingest prednisone, my lungs begging for merciful corticosteroids. Ah, Zyrtec, Zyrtec, come hither. Mama needs thee.

My food thoughts, happily, are less itchy, scratchy, and wheezy. I turn away from February and early March carbohydrate-laden chowathons, and turn to salads and fruits, finally starting once again to have some taste. My kids, sick of bananas, sliced apples, and pears, feast on strawberries that actually taste like strawberries. Sure, they're still imported, but not from as far. Asparagus. Ramps. A glorious pile of plump green beans greeted me at the market yesterday for NINETY NINE cents a pound!

What to do with it all? Well, here's an idea.

From my favorite new cookbook, Mad Hungry, I acquired the completely nifty practice of slicing cauliflower like bread to bake, roast, blanche, or steam. So much less waste! Remove the green leaves, cut out the woodiest part of the core, then slice. Today I combined my sliced flowerets with a fast pickle-like preparation on the stove, cribbed from Mollie Katzen in Salads. An all-in-one salad prep, and I must say, it's pretty good. We'll have it all week either as a stand-alone side dish, tossed in greens with a salad, or tossed with cooked beans and raisins as a lunch perhaps stuffed in pita.

Bavarian Spring Cauliflower Salad

1/3 cup extra-virgin olive oil
1/4 cup white wine or white balsamic vinegar
1/2 cup of waater
2 minced garlic cloves
1 teaspoon Bavarian spice mix (Penzy's, optional product but tasty)
Whole peppercorns
2-3 bay leaves
1 cauliflower, cored, sliced like bread into florets
1 spritz lemon

Combine oil, vinegar, water, spice mix (if using), garlic, salt, a tablespoon or so of peppercorns, bay leaves, and cauliflower in a large saucepan. Bring to a boil, then cover and simmer gently until the cauliflower is done to your liking.

Transfer to a bowl, add a squeeze of lemon, remove bay leaves, and chill.

To serve, consider addition of capers. Sliced hard-boiled eggs would make this tapas-like. For that matter, canned or fresh tuna chunks wouldn't be out of place, with or without capers, or the hard-boiled eggs.

Jacques Pepin

When I was young I had a teddie bear named "Jacques" after Jacques Pepin. Love him. Love his cookbooks. Love his autobiography. Love his scrappy attitude. Try to emulate the cheery workman-like execution of his craft. Came upon this in the Washington Post with delight today:

For Pepin, Impromtu Comes Easy

I vow to try every single recipe, only I might use butternut squash rather than acorn because those ridges on the acorn squash scare me.

Flanken-Style Shortribs with Mushrooms
Baked apples
Sweet and Sour Glazed Squash
Slaw with Mustard Garlic Dressing
Sauteed Cabbage and Kielbasa
Crisp Pear Tart
Crispy Chicken Thighs with Mushroom Sauce

Moroccan-spiced spaghetti squash. Or maybe....

I like spaghetti squash. I have tended to be a purist about it, roasting with olive oil, then serving with butter, salt, and pepper. Little parmesan. My husband thinks it is boring and tastes like nothing, but I'm not so quick to dismiss, particularly since there's butter involved.

I came across this recently in Smitten Kitchen. Might give it a try with that squash that's been sitting on my counter now for about a month.

Moroccan-spiced spaghetti squash

But hmmm....I cut this out of Food & Wine last month. Maybe I should try this one instead:

Spaghetti Squash Salad with Pine Nuts and Tarragon

Except that while I was searching for the recipe I came upon this, also from Food & Wine. It has feta and almond. Those two things alone make me like it:

Warm spaghetti squash salad

What am I to do?

Together at last: Brussel Sprouts and Bacon

Just in time for Thanksgiving, via Yum Sugar:

Hash it out with brussel sprouts and bacon

Hominy and me

Are pretty good company. I've come to hominy later in life thanks to Jacques Pepin. I've been a proponent of use in soups and burritos and that kind of thing, but I am ready to wholeheartedly embrace it, marry it, and have children with it.

Hominy Casserole

Photo and link to the entire recipe at Confessions of a Pioneer Woman. This is so absolutely, positively on the menu this week.