Most of us have done it. We promise we’re going to have more vegetables and then end up eating one of this post’s featured featured items. Avocados, eggplant, bell peppers, okra…. oops. Guess I should go back and ammend that earlier post about okra…
I’m gonna go with the saying about if three people agree on a defninition it is one. If you agree with me that we’ll call these guys vegetables and Jesus knows what I mean in my prayers when I refer to them as vegetables that should count, right?
So to round up this *POW!* of veggies we’ll end with the fruit that dreamed of being a vegetable (and one I just happened to have way to many of this summer): The Tomato.
Avocado and Heirloom Tomato Toast with Balsamic Drizzle
Caprese-Style Stuffed Tomatoes with Balsamic Reduction
Roasted Tomato Soup with Broiled Cheddar
Roasted Tomato Salsa
Tomato Cobbler with Cornmeal-Cheddar Biscuits
Burrata with White Wine and Garlic Sauteed Tomatoes
I can’t remember which retelling of the classic Persephone being dragged down by Hades to his underground kingdom but it was probably some seedy romance that tried to fill in the gaps of the storyline while enforcing the somewhat lingering fad of the whole dominating man being too proud for his own good but actually having a cuddly center that just needed to be loved by some “headstrong” woman with amazing hair and the ability to forget how headstrong she is when in the presence of the sulty dark god of the underworld. But enough about my bedtime reading for now. Whichever book it was talking about he ghostly gardens of the underworld. Of plants that mimic those above ground but requiring no sunlight to grow. When I look at steamed cauliflower I always think that it looks like the ghost of broccoli. Or maybe the vegetable garden fairies just spilled some bleach and human are all like “Ooooo!”.
Either way (because these are both valid option as to why cauliflower is the way it is), cauliflower is an interesting vegetable that has recently taken on new heights. It has the unique personality of being rather bland in the flavor department but being able to take on a rariety of textures depending on how it’s prepared. While some of the attempts at making cauliflower cool clearly fall short of the goal I’m impressed with the way that it manages to take on new flavors easily and holds up to some experimental treatment. So far one of my absolutely favorite dishes is from Woodlands, a vegetarian Indian restaurant with a buffet on the weekends that could make a lover of deliciousness die with happiness. Not sure what it is but something like battered and fried florets then mixed with other sauteed vegetables in a sauce. I really do need to find out what it’s called.
But in the meantime here are some other forms of this ghostly source of nutrients that I thoroughly approve of.
Laundry, done. Room, clean enough. Plants, not dead (yet). Parents, all tucked into bed….
It’s almost my bed time and I’m ready for bed but not quite there yet. And that’s why I head down the rabbit hole. This image flashes across my computer screen:
Pan-Seared Butternut Squash with Balsamic & Parmigiano Shards (Links to original recipe on The Kitchn)
Gastroporn… never a god idea if you’re almost ready for bed and you want to go to bed in the near future. Because it starts with the Pan-Seared Butternut Squash and leads to the struggle not to pull out your credit card to buy this book:
“Modernist Cuisine At Home”
To imagining the ability to trot into town and find a cozy place next to a fire with good friends having a Raclette Party. Then you’re thinking about Raclette and you start looking up videos…
And then it’s several hours later and it’s like you’ve just come out the other end of a black hole. So you slam your laptop shut and scramble into bed to calm down with a good erotica novel. You know, to take your mind off the fact that you just realized you haven’t eaten since breakfast.