Steamed Baby Cauliflower
Recipe courtesy Emeril Lagasse, 2005
1 cup water
1 rib celery with leaves, cut into several pieces
1 lemon, cut in 1/2
1 head garlic, cut in 1/2
3 pounds assorted colored baby cauliflower, such as yellow, orange, and purple
Dressing:
1 lemon, juiced
1 teaspoon minced garlic
1/4 cup extra-virgin olive oil
Salt and pepper
Heat water, celery, lemon, and garlic together in a saucepan. Place cauliflower in a steamer basket and set over water. Steam cauliflower for 5 to 7 minutes or until fork tender.
Meanwhile, combine all dressing ingredients in a small bowl. Season, to taste, with salt and pepper.
Transfer cauliflower to a large bowl and toss with dressing. Serve warm.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 7 minutes
Yield: 6 servings
_______________________________________
I have to say I HATE cauliflower but I substituted green beans and broccoli. So yummy and nice and light!
What are some of your faves?
Recipe courtesy Emeril Lagasse, 2005
1 cup water
1 rib celery with leaves, cut into several pieces
1 lemon, cut in 1/2
1 head garlic, cut in 1/2
3 pounds assorted colored baby cauliflower, such as yellow, orange, and purple
Dressing:
1 lemon, juiced
1 teaspoon minced garlic
1/4 cup extra-virgin olive oil
Salt and pepper
Heat water, celery, lemon, and garlic together in a saucepan. Place cauliflower in a steamer basket and set over water. Steam cauliflower for 5 to 7 minutes or until fork tender.
Meanwhile, combine all dressing ingredients in a small bowl. Season, to taste, with salt and pepper.
Transfer cauliflower to a large bowl and toss with dressing. Serve warm.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 7 minutes
Yield: 6 servings
_______________________________________
I have to say I HATE cauliflower but I substituted green beans and broccoli. So yummy and nice and light!
What are some of your faves?
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Re: Fave Recipes
Tue, April 17, 2007 - 3:46 PMTenderloin with Blue Cheese and Herbs:
* 2-1/4 lbs. beef tenderloin,cut into 6 equal portions
* 3 Tablespoons butter, softened
* 3 Tablespoons all purpose flour
* 3 cups beef stock
* 6 Tablespoons Madeira Wine
* 1/4 cup breadcrumbs
* 6 Tablespoons Roquefort (or other blue cheese)
* 1/4 cup parsley, chopped
* 1/4 cup snipped chives
* 1/4 teaspoon black peppercorns, crushed
* 1 Tablespoon olive oil
PREPARATION:
1. Tie a piece of kitchen twine around the middle of the tenderloins so that they will keep their shape. Set aside.
2. Mix the butter and flour together.
3. Pour the stock and madeira into a saucepan and bring to a boil. Whisk in the butter/flour until dissolved and simmer for 15 minutes.
4. Preheat oven to 350F. Combine the breadcrumbs, Roquefort, parsley, chives and pepper to form a paste.
5. Heat the oil in a nonstick skillet and sear the tenderloins about 2 minutes per side.
6. Place them on a rack in a roasting pan. Top each with 3 tablespoons of the cheese mixture. Roast for 6-8 minutes for medium rare.
To serve:
Remove the twine. Place some of the madeira sauce on a plate. Place the beef in the center and serve.
