Wednesday, May 4, 2011

Curried Roasted Cauliflower

      The beautiful, washed cauliflower (that hopefully didn't cost you a small fortune).

      Half or quarter your florets (if they're large like these) so that they result in bite-size pieces.

Place florets on a lined baking sheet (I lightly spray mine with vegetable spray) 
for easy clean up.

     Pre-heat your oven to 450ยบ. Time to season up these babies!

Here's where the magic happens: 
red chile pepper flakes, curry powder, kosher salt and olive oil.

      First up, the curry powder. Sprinkle about 1 Tbsp (or more, totally your call) all over florets.

Next, kosher salt. Again, totally up to you...I sprinkle about 2 teaspoons of this magically delicious stuff. Then you will drizzle a smidge (translation: about 2 tsp) of olive oil on the florets and sprinkle red chile pepper flakes (or omit if you don't want the heat). 

Plop these bad boys in the oven and try to be patient for 20 minutes (or until edges are slightly browned).

Ladies and gents, I give you roasted curried cauliflower!

Honestly, you could probably do this with just about any vegetable (spuds? YUM) but there's something perfect about the cauliflower and curry.

Monday, March 7, 2011

Salmon Dip

I think we've all been in that situation where we have leftover salmon but can't bear to make a dish with it and live with the remaining funk afterward. Am I right, people?

Here is a perfect solution!

First, let's start with the leftover salmon. No need to worry about the amount, you can adjust the mixins' accordingly. Just put salmon in mixing bowl and flake up with a fork.

Next, we add the room temperature cream cheese. Just plop 'er in there and start to work your magic.

Now, here's the good stuff. The secret ingredient, if you will. Zest a lemon and add the juice.   Prepare for magic.

Next, finely chop three scallions. I use nearly the entire thing but you can adjust this to your liking. Dump 'em in!

Next, glorious sour cream. I usually add approximately 2 tablespoons but, again, eyeball it according to the amount of salmon, etc.

Voila! Magique.

Finish mixing with a spatula to desired consistency. My peeps prefer it more spreadable but you could also leave chunky. It's a free country.

Now we get high tech. Place large piece of plastic wrap (of your choosing) and be sure to have enough to cover entire container.

Place dip in plastic wrap in the container and smooth the top over.

Et voila! Zee beautiful dip.

Place in refrigerator and let chill for as long as you desire. Should take at least 30 minutes to firm up but the longer it sits, the better it will be.

Apres chilling in the fridge. (this one chilled for a few days)

Turn out of whatever it chilled in and invert it onto plate of your choice.

Salmon Dip    

 Serve with crackers or baguette....honestly, the options are endless!