Sunday, November 24, 2013

Buttermilk Cauliflower

Buttermilk Cauliflower

This recipe encloses the cauliflower in a fluffy and crisp batter, and it is a great addition for our Thanksgiving day feast! Cauliflower lovers will enjoy the WOW flavors, and those who are not the greatest fans of cauliflower will absolutely change their minds!

1 head of fresh cauliflower
3 large eggs
1/2 cup buttermilk
1/2 cup Bisquick
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons chopped parsley
Vegetable oil

Cut and separate raw cauliflower into florets. Boil until tender but still firm. Plunge cauliflower into a bowl of ice water for about two minutes. Take out of water, drain very well, and pat dry. Whisk eggs, buttermilk, Bisquick, cayenne pepper, salt, pepper, and chopped parsley to create a batter (should be lighter than a pancake batter) coat each piece of cauliflower well. In a sauté pan, warm vegetable oil over medium heat. Fry each floret, turning occasionally, until golden, a few minutes each side. Sprinkle each floret with additional salt.

Baked Mushroom Caps

Our veggie trimmings add the rainbow of colors to our Thanksgiving table. To me, they are akin to the accessories to an outfit or the flowing curtains and décor to a room, adding another dimension of value to a holiday meal in order to make it complete.

I have developed many tasty recipes for mushroom caps but this particular one is a giant crowd pleaser. I have served them countless times for catering and also for family and friends. Happily, I have received great responses!
The key ingredient is to use prosciutto or lard bread, and these speciality loaves can be found in most Italian gourmet markets.

30 large white mushrooms
3 tablespoons vegetable oil
1 shallot, chopped
3 garlic cloves, chopped
1/2 cup dry white wine
1 loaf prosciutto or lard bread
2 tablespoons extra-virgin olive oil
Flat-leaf parsley

With a damp cloth, wipe mushrooms clean. Remove stems, chop, and set aside. Roughly chop prosciutto bread and place in a food processor. Pulse a few short times, until bread crumbs are coarse.

In a large sauté pan, warm vegetable oil over medium-low heat. Add shallots and cook until translucent. Stir in mushroom stems and garlic and cook until tender. Pour white wine and allow to evaporate as the flavors combine. Add the prosciutto bread crumbs to the skillet. Stir very well, incorporating ingredients and allowing bread crumbs to become lightly moist.

Transfer filling to a shallow dish and allow to cool for ten minutes. Coat a large baking sheet with half the olive oil. Spoon the filling into the mushroom caps and arrange on the baking sheet, cavity side up. Lightly drizzle remaining olive oil over each mushroom. Bake in preheated oven at 375°F for twenty-five minutes, until mushrooms are toasted golden on top. Garnish with parsley.

Camille’s Tip: When buying mushrooms, be sure to check that the stems and caps are attached snugly. This ensures that the mushrooms are fresh