dockhl
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Posts posted by dockhl
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OK, so it doesn't MATTER that it was 96 degrees in Paso Robles today, most of them still in my house when I got home from work..................
yesterday I was reading the Roasted Cauliflower Thread and was obsessing ...........bought a cauliflower on the way home and popped that puppy in a 400' oven after tossing with a little Trader Joe's Garlic Oil and a smidge of melted chicken fat from a roasted chick.........lots of ground pepper (fresh, of course) and kosher salt.
Chopped up some chervil and parsley, slivered some roasted chicken and ESPECIALLY the skin and made up a pot of gemelli pasta. So, here I am, rather 'warm' in this friggin' kitchen wondering if it was all going to be worth it. After all,cauliflower is a WINTER vegetable, and it was anything but frosty in that kitchen. Slipped the chicken skin in for the last 10 minutes to get crispy.........
so crispy crunchy brown cauliflower mixed with gemelli sauced with a chicken glaze, roasted chicken slivers, herbs and a teeny little bit of Parmesan TOPPED with that brittle chicken skin........... seved at room temp with a cold crisp Pinot Grigio...............
Worth it? OH YEAH !
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Thanks, Katie~
I haven't been back for years, went to school there from '76-80. I remember how exciting it was to be there during the "Restaurant Rennaisance" with all of the wonderful chef/entrepreneurs coming out of the Restaurant School. Sadly, I heard from Sam Gugino that my favorite old restaurant, Under the Blue Moon in Chestnut Hill, has closed.
I'd love to come back for a visit. Sounds like it just keeps getting better and better !
Kathy
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waaaahwhaaaahwhaaaah.........in southern ca....... :(
miss philly :(
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Went to school at Pitt but it has been many (many) years........always like the Common Plea
I am sure there are many better since then but it is an old favorite. Maybe the contemporary Pittsburghers can let us know where.
(Heck I'd love to know if there is still a bar in East Liberty called the Tender Trap where I used to hang out with the "Steel Curtain"............now, I'm talking '70's here, showing my age.......) Ahhhhhh, the good ole days
Kathy
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A la Elliott's Oyster House in Seattle:
Kumamoto oyters,raw) and Mac and Jack's African Amber Ale.................ahhhhhhhhhhhhhh!
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Mustard.........any kind (but ESPECIALLY yellow
)The weird thing is I like almost all pickled, vinegary things. I love the little cr
unchy mustard seed texture............just gag on mustard...........
Hated tomatoes, warm from my Grandma's garden, unntil I was 21......go figure. Now I am a tomato nut.
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I just moved to Paso Robles a week ago and went to the Templeton Market this AM........got golden and red beets, BLOOD CARROTS (!?!) and some yummy little orange ones.........teeny squash and baby purple artichole.......strawberries (balsamic and black pepper coming up!)........oyster mushrooms........tomatoes.....and a loaf of delicious corn rye from Pure and Simple.
Whew!
Off to the Paso Wine Festival this afternoon and then, tonight .......roasted veggies !
Kathy
Roasted Cauliflower
in Cooking
Posted
(Also posted in Whats for Dinner thread).....y'all are such an inspiration.........
OK, so it doesn't MATTER that it was 96 degrees in Paso Robles today, most of them still in my house when I got home from work..................
yesterday I was reading the Roasted Cauliflower Thread and was obsessing ...........bought a cauliflower on the way home and popped that puppy in a 400' oven after tossing with a little Trader Joe's Garlic Oil and a smidge of melted chicken fat from a roasted chick.........lots of ground pepper (fresh, of course) and kosher salt.
Chopped up some chervil and parsley, slivered some roasted chicken and ESPECIALLY the skin and made up a pot of gemelli pasta. So, here I am, rather 'warm' in this friggin' kitchenwondering if it was all going to be worth it. After all,cauliflower is a WINTER vegetable, and it was anything but frosty in that kitchen. Slipped the chicken skin in for the last 10 minutes to get crispy.........
so crispy crunchy brown cauliflower mixed with gemelli sauced with a chicken glaze, roasted chicken slivers, herbs and a teeny little bit of Parmesan TOPPED with that brittle chicken skin........... seved at room temp with a cold crisp Pinot Grigio...............
Worth it? OH YEAH !
BTW,I can also taste the slight bitterness; I LIKE bitter in many things and I did here but it was a sweet/bitter combo........