Received a plethora of cookbooks for Christmas, which spurred me to get back posting again, especially recipes that feature techniques that are new to me. My favorite cookbook so far from the bunch is Humm & Guidara's I <3 NY.
After flipping though it, I was quickly captivated by this recipe because I had never whole roasted a head of cauliflower before in this fashion. The cauliflower is placed in a pan on top of an aluminum foil ring to elevate it off the bottom of the pan. The pan is filled with 3 cups of a canola oil & clarified butter mixture, which is brought to temperature on the stove top. The cauliflower is basted with the hot oil until it is golden brown, then finished in the oven until cooked through.
To plate, half-inch planks are cut from the center of the cauliflower, and placed atop a cauliflower puree. The plank is then topped with a prune & pumpkin seed ragout, florets from the roasted cauliflower, shaved raw cauliflower, pepitas, lemon supremes and parsley.
Couple things: One, the lemon supremes were a really cool way to bring acid to a dish that was otherwise lacking in that department. I thought they would be way too tart if you bit into a whole one, but not at all. Two, Daniel Humm is quickly becoming my favorite chef. Though I've had some failures making his recipes, I really identify with his cooking style and how he composes dishes. The way he uses a single ingredient in multiple different ways in a dish is something that inspires my own cooking. The flavors in his recipes are always so clean and focused, and I think that plays a part.
Trying to get back into posting again. Am going to try and do more posts, just with less text. Hit up Facebook for more photos.