New Year, More Cooking!
It’s the 3rd day of the year, and after ringing in the new year with a sumptuous 5-course meal at Kiwiana and bottles and bottles of white wine and prosecco, a New Year’s Day starting with fried chicken, mashed potatoes and chicken gravy at Applewood, and a meaty hot pot last night, my body could use a breather. Such a cliche, I know, but there’s something so mouthwatering about a meal composed mainly of vegetables and fruit. Let’s see how long this kick lasts.
Cauliflower Steaks, Roasted Butternut Squash with Rosemary and a Kale, Pomegranate, and Anjou Pear Salad
Inspired by Bon Appetite, the cauliflower was sliced in large “steak-like” pieces, sauteed in a skillet for a few minutes on each side until browned and then popped into the oven for 15-20 minutes. Emerging lovely and tender from the oven, I dressed my little steaks with a little Pecorino-Romano, melted anchovies, a bit more oil, and a few good squeezes of fresh lemon.
Butternut squash can be a pain to cut up – I always feel like I’m hacking away at the darn thing, and while using my Williams Sonoma Pumpkin knife wasn’t any easier than using my Japanese knife, it’s always the adorable smiling pumpkin faces that get me. Tossing the butternut squash with grapeseed oil, S&P, a few dashes of nutmeg, and torn sprigs of rosemary, I popped the baking tray of squash into the oven for 45 minutes, turning over halfway through, and throwing in a few more torn sprigs of rosemary once done.
Winter salads are wonderful with a bit of sweetness. After sauteing a dark, leafy kale with oil and a little bit of water to help the stems cook, I tossed the kale, slightly cooled, with sliced Anjou pears, pomegranate seeds that I smacked from a big pom, walnut pieces, a small handful of dried cranberries, a squeeze of lemon, and finished it off with a little more fleur de sel. What’s sweetness without a little salty?
Taking a look through Bon Appetit’s 2012 Food Lover’s Cleanse makes eating healthy look v. easy, and positively delicious.