Cauliflower "Cous Cous" with Crispy Kale Chips

As my parents are currently on vacation I have become the acting head of the household and am responsible for making sure everything is okay while they are gone. Mostly that means feeding myself and my brothers as well as keeping the house neat and tidy, with the occasional bits of laundry in between.

Normally I would love the fact that I get free reign of the kitchen for almost an entire month. However the difficulty for me is that with my parents away, I have to actively remember to scale down on how much food I cook as 40% of our family is currently not present. Also, it restricts the amount of new recipes I can try because generally I like to have a lot of opinions from my family members so that I can gauge how successful a particular dish is.

This cauliflower "cous cous" is a perfect example of the dilemma I face: I made it and enjoyed it but I am the only one that sampled it. My brother is not the biggest fan of cauliflower and my parents, though great cauliflower enthusiasts, can only offer me their reviews if I make it again once they return. However I decided that since it was easy to make and I liked how it tasted I should share it on the blog. What I liked most about it was the fact that it mimicked cous cous but was actually cauliflower chopped into fine pieces.

As for the kale chips...I have recently gotten "into" kale. I've taken some baby steps by incorporating it into some salads with lemon juice, pine nuts, and tomatoes. Since I had heard of people roasting kale to make crisp chips I decided to give it a go. My aunt, who makes kale chips frequently for my cousin, gave me simple instructions and off I went. In the end the kale turned out a little too crispy as I was busy making the cous cous and didn't take the pan out of the oven in time. Despite my poor execution the concept was good and I think I'll try it again soon, but this time I'll keep a closer eye on the oven.

Cauliflower "Cous Cous"

• 1 large head of cauliflower
• 1 large onion, chopped
• 2-3 cloves garlic, finely chopped
• ½ cup dried cranberries
• ¼ cup pine nuts, toasted
• 2 tsp ground cumin
• 1½ tsp paprika
• Optional: ¼-½ tsp red chili flakes
• ¼ bunch cilantro or parsley, roughly chopped
• Olive oil
• Salt and pepper

For the Kale Chips:

• 1 bunch kale
• 1 tsp garlic, minced 
• Olive oil
• Salt and pepper

1. Break the florets from the cauliflower and chop into smaller pieces. Transfer to a food processor and pulse several times until they are finely chopped and resemble cous cous. It may be easier to do so in two batches to ensure the florets can be evenly chopped.
2. Place the dried cranberries in a small bowl and cover with warm water to plump them up. Set aside for 10 minutes.
3. In a large pan heat the olive oil over medium heat and add the onions. Saute for 3-5 minutes, until translucent, then add the chopped garlic. Cook for another minute or until the garlic becomes fragrant.
4. Add the chopped cauliflower, cumin, paprika, and red chili flakes (if using) and mix well to incorporate. Season with salt and pepper and cook for another five minutes until the cauliflower softens.
5. Drain the cranberries and add to the pan along with the pine nuts. Gently mix in the cilantro or parsley and adjust with salt and pepper.
6. To make the kale chips: trim the ends off the kale and toss with the olive oil, garlic, salt and pepper. Lay the kale in an even layer on a large baking tray and roast at 400 degrees Fahrenheit for 10-20 minutes, depending on how crispy you want it. Halfway through flip the kale pieces over so that both sides crisp evenly.

Asian Quinoa Slaw

For a while now my grandmother has been hinting (and by hinting I mean actively asking) to be invited over for dinner so that she could try some of my cooking. Although she has sampled much of my baking, considering I always bring some to family get-togethers, most of my extended family doesn't get the opportunity to sample my actual cooking. They hear about my soups, lasagnas, enchiladas, etc. but never really get the chance to try it since those are things that I just make and feed my immediate family.

I decided this week to finally have my grandparents over for dinner as my parents are away in Australia. The dinner was meant to be low-key but of course I always like to take on a challenge and decided to make some new dishes in addition to what I had already planned.

My grandmother had told me that my grandfather really enjoyed my roasted beet and quinoa salad when I had brought it one time to a family birthday dinner. Since I was already preparing quinoa to make the salad I decided to double the amount and use the other half in this slaw. I had come across the recipe earlier in the week and it sounded appealing, especially because I love Asian flavors.

The truth of the matter is that I made the slaw more so for my brothers and me rather than my grandparents because I didn't think they would like the Asian twist. However I was completely taken aback when they raved about the slaw and both took seconds. My brothers both liked it as well and I will definitely repeat the dish when my parents come home.

Asian Quinoa Slaw
Note: For directions on cooking quinoa see post from roasted beet and quinoa salad

• 1½ cups cooked quinoa
• 4 cups (about ½ head) cabbage, finely shredded
• 1 cup shredded carrot
• 1 medium onion, chopped
• 2-3 cloves garlic, finely chopped
• 2 tbsp fresh ginger, finely chopped
• 2-3 tbsp soy sauce
• 2-3 tbsp Worcestershire sauce
• ¼ bunch fresh cilantro, chopped
• Sesame seeds (for sprinkling) 
• 1 tbsp sesame oil
• Olive oil
• Salt and pepper

1. Combine the sesame oil with about 2-3 tbsp of olive oil in a large pan and saute the chopped onions over medium heat until translucent, about 3-5 minutes.
2. Add the chopped garlic and ginger and saute for another minute or until fragrant.
3. Add the shredded cabbage to the pan and mix with the onions, garlic, and ginger. 
4. Cook and stir the cabbage for another 2-3 minutes to allow it to soften.
5. Add the shredded carrot and cooked quinoa and stir through until everything is well mixed. 
6. Add the soy sauce and Worcestershire sauce and season with salt and pepper. (Note: start with a small amount of each sauce and add more to taste).
7. Sprinkle sesame seeds and the chopped cilantro over top and serve warm.

Cheese and Chive Biscuits

Out in the food blogging community there is something called the Daring Bakers Challenge. Every single month a prominent food blogger proposes some sort of food item that everyone has to make. Generally it involves some sort of interesting technique or is considered a complicated item...hence the "challenge". Most times there are some sort of rules as well, such as how and what type of variations can be made. Each challenge lasts for the duration of the month and then starts all over again in the next month with a new featured food item.

I have never actually participated in the Daring Bakers Challenge nor do I know how the hosts get chosen, let alone if there are any winners. However when I browse tastespotting.com I can always tell when a new challenge has started because all of a sudden there will be many recipes all featuring the same type of food, just with different styles and variations.

As it happens, when I was looking for a good recipe for scones and biscuits to make for my family high tea I found out that it was the theme of the Daring Bakers Challenge exactly a year ago in January 2012. I decided to use the recipe provided by the host of the challenge and in the process I learned the difference between scones and biscuits. It turns out that what we call "scones" in North America are actually called "rock cakes" in England and Australia, and that which we call "biscuits" here are called "scones" over there. It's all trivial information but interesting when talking to someone from a different part of the world and finding out about these slight nuances.

For the high tea I wanted to stick with traditional flavors so I decided to make the biscuits using Gruyere cheese and chopped chives. According to the host he bookmarked over 288 recipes and tried 16 different batches before coming up with the best technique and recipe. In the end he had very simple instructions with plenty of pictures, which I appreciated. Since the techniques were not that hard or time consuming I decided not to skip any steps and follow all of his specific instructions.

It was nice to see the rationale explained behind each specific technique, such as triple sifting the dry ingredients in order to allow plenty of air to become incorporated into the mixture as well as evenly distributing the rising agents. Supposedly this gives the scones maximal lightness, though I can't honestly say whether my scones achieved this. They were extremely light and fluffy and very layered, thanks to the kneading technique also outlined in the recipe, but since I only made one batch I didn't have anything else to compare them to in order. I'll just have to trust that triple sifting the ingredients led to a better biscuit than if I had simply mixed the ingredients together.

In terms of taste the biscuits turned out deliciously and were especially enjoyed by my mother and brother. I was especially pleased that my mom liked the biscuits because she often complains that biscuits sold in stores are too hard, though I think her complaints are aimed more toward scones rather than biscuits. She said she loved the flaky layers and softness of the biscuits. Personally I enjoyed the subtly of the Gruyere cheese but my brother asked that next time I use a stronger cheese, such as cheddar, for a more intense and cheesier flavor. The great thing about the recipe is that it provides a base and can then be modified to individual preference.

Cheese and Chive Biscuits
Note: This recipe makes about 16 palm-sized biscuits.

• 2 cups flour
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground mustard seeds (dry mustard powder)
• ½ tsp salt
• 1 cup freshly grated cheese (any variety)
• 4 tbsp chives, finely chopped
• 4 tbsp cold unsalted butter, cut into pieces
• 1 cup cold milk

1. Triple sift the flour, baking powder, baking soda, dried mustard, and salt together into a large bowl.
2. Add the grated cheese and chopped chives and mix in with the dry ingredients.
3. Rub the butter pieces into the dry ingredients until the mixture resembles large, beach-sized sands pieces and the butter is well coated with the flour.
4. Add the milk to the mixture and mix until it just starts to form a wet and sticky dough. Turn the dough out onto a lightly floured surface and gently shape it into a ball.
5. To achieve a layered effect, gently knead and press down on the dough to form a large rectangle. Fold it into thirds on itself then turn 90° and repeat the process 3-4 times.
6. On the last turn pat the dough down so that it is ¾"-1" thick. Use a well-floured 2"-3" biscuit cutter (depending on how big you want them) to cut out the biscuits. Sprinkle with a little bit of cracked pepper and place on a parchment or wax paper lined baking tray 2" apart.
7. Bake for 8-10 minutes at 475 degrees Fahrenheit. Take the biscuits out of the oven as soon as the tops turn golden and immediately remove from the tray and place on a plate or cooling rack to prevent the bottoms from burning.

Cranberry and Orange Scones

This past Saturday I hosted a high tea for all of the female members of my family. One of the many items I prepared were these cranberry and orange scones. If you have ever had the pleasure of attending high tea you would know that the food selection almost always includes some sort of sweet and fruity scone served alongside jam and cream.

I decided to go to my favorite food blog Annie's Eats and use her recipe for cranberry scones, but pair it with orange rather than lemon because I had only recently baked some cranberry lemon squares over the holidays. The nice thing about the recipe was that the scones could be made in advance and then baked once the time came, ensuring they were hot and fresh from the oven when serving them.

Everyone seemed to enjoy the scones, especially my aunt and grandmother. They were perfectly tender and crumbly and the sprinkled sugar on top added a nice crust. I truly felt that I properly represented this traditional high tea goodie and was impressed with how it turned out so well.

Cranberry and Orange Scones
Note: This recipe makes 15-20 palm-sized scones.

• 2½ cups flour
• ½ cup + 3 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 orange, zested
• 6 tbsp cold unsalted butter, cut into pieces
• 1¼ cups fresh or frozen cranberries, coarsely chopped
• 1 large egg + 1 egg yolk
• 1 cup heavy cream

1. In the bowl of a food processor (or a large bowl) combine the flour, half cup of sugar, baking powder, salt, and orange zest. Pulse a few times to briefly blend together.
2. Add the pieces of butter and continue to pulse until the mixture becomes mealy and the butter pieces become the size of large peas. If you don't have a food processor use a fork or or your hands.
3. In a separate bowl combine the chopped cranberries with the three tablespoons of sugar and mix to ensure the cranberries are evenly coated. Stir the cranberries into the flour and butter mixture.
4. Combine the whole egg, egg yolk, and cream and whisk to blend in a small bowl.
5. Add the liquid mixture to the dry ingredients and stir gently with a spatula or wooden spoon until the dough starts to come together.
6. Turn the dough out onto a lightly floured surface and gently knead it just so that it stays together. Be careful not to overwork the dough.
7. Shape the dough into a round disk and gently pat it down so that it is about ½"-1" thick, depending on how thick you want the scones to turn out. Use a well floured biscuit cutter to punch out small 2"-3" rounds (also dependent on how big you want them). 
8. Gather the scraps and gently mold together and repeat the process with the remaining dough. Alternatively the dough can simply be patted down and then cut regularly into triangular wedges or squares.
9. The shaped scones can be refrigerated, frozen, or baked right away. If freezing, flash freeze them on a baking tray directly in the freezer then put into freezer-safe bags and store. If refrigerating, arrange on a baking tray and cover with plastic wrap. 
10. Once ready to bake, brush the tops with the leftover egg white and sprinkle them lightly with some additional sugar. Place them about 2"-3" apart on a baking sheet lined with parchment or wax paper and bake for 15-20 minutes at 400 degrees Fahrenheit, or until they are a touch golden. (If baking from the freezer they may require an extra 3-5 minutes.)

High Tea

About two and a half years ago a friend introduced me to high tea and I've been hooked ever since. Unfortunately I only had the chance to go with her a couple of times because she graduated university and then moved back home to LA. However since then I have gone many times with other friends as well as my mother.

A while back I came up with the idea that I wanted to organize a high tea at my house for all of the female members of the family. After much talk and planning the event finally took place this past Saturday. No one in my family, apart from my mom, had actually been to high tea before so I had to explain the concept to them and also instruct everyone on what to make. The idea was that everyone would be responsible for one dish, apart from me because I planned several things to make (overachiever that I am). The morning of the high tea I drove to everyone's houses and picked up their items then arranged them at my house before they came over in the afternoon.

Our menu was quite extensive and I'm so proud of how it turned out. We had:

• Croissants with egg salad
• Zucchini and tomato tartlets
• Stuffed mushrooms
• Salmon and cucumber crostini
• Cucumber roll ups 
• Ham and cheese roll ups
• Cheese and chive biscuits
• Cranberry and orange scones
• Chocolate almond florentines
• Brownies with cream cheese filling
• Macarons with raspberry and vanilla buttercream
• Chocolate macarons with espresso buttercream

The food was accompanied by three varieties of tea: mango, amaretto, and green tea. Everyone, from my grandma to our little five-month old cousin, enjoyed the gathering and thanked my mom and me for hosting the event. Of course we had leftovers in the end so I packed some up for everyone to take home to the male members of each household. I'm happy I was able to introduce the rest of my family to high tea, though I think next time we will go out so that they can experience the real thing.

Creamy Roasted Cauliflower and Leek Soup

 

I haven't made any new soups for a long time and I suddenly got the urge to do so last week. Winter time tends to make people crave warm and comforting flavors and I thought to tap into one of my favorite techniques, roasting vegetables, and incorporate it in a soup. I knew that cauliflower would taste soft and sweet after a simple roast in the oven and I thought it would pair well with leeks.

Originally my plan had been to season the soup with oregano and thyme but then my dad convinced me to use cumin, coriander, chili powder, and turmeric. I wish I had stuck to my first instincts because, although delicious, the delicate flavor of the cauliflower was lost to the overpowering spices. Ironically enough, he didn't actually try the soup because by the time he got around to it the rest of the family had eaten it up.

Interestingly, the soup inspired a conversation amongst my family members about creamy vs. chunky soups. My mom, though a lover of many of my pureed soups such as roasted tomato and pepper and red lentil tomato and coconut, prefers chunkier soups. She claims she likes to have pieces that she can see and combine on her soup for the perfect bite. My aunt, on the other hand, said she adores creamy soups and was intrigued by my latest creation. Personally, I think that I too like my soups on the chunky side but occasionally I enjoy eating a perfectly smooth soup as well. Next time I will try making the soup based on my initial plan with the oregano and thyme and leave it chunky. Still, I can't deny I enjoyed this soup as well and will probably repeat it sometime in the future.

Roasted Cauliflower and Leek Soup

• 2 leeks (white parts only), chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1 head cauliflower, florets cut into bite size pieces
• 3-4 cloves garlic
• 1½ tsp cumin
• 1½ tsp coriander
• 1 tsp chili powder
• 1 tsp turmeric
• Optional: ¼-½ tsp chili pepper flakes
• 6 cups chicken or vegetable stock
• ½ cup sour cream
• 1 lemon, juiced
• Olive oil
• Salt and pepper

1. Toss the cauliflower pieces and garlic cloves with some olive oil and salt and pepper. Arrange in a flat layer on a baking tray and roast in the oven for about 20 minutes at 400 degrees Fahrenheit. Stir about halfway through to ensure even baking and keep in the oven until the cauliflower starts to soften and becomes golden. 
2. While the cauliflower is roast9ng, saute the leeks in a large pot over medium heat with some olive oil until they start to become translucent, about 3-5 minutes.
3. Add the chopped carrot and celery to the pot and continue to saute until the vegetables soften, another 3-5 minutes.
4. Add the cumin, coriander, chili powder, turmeric, and chili pepper flakes (if using) to the pot and mix through. 
5. Once the cauliflower and garlic has finished roasting add it to the pot and mix to incorporate.
6. Pour the stock into the pot and bring to a boil. Once boiling, reduce the heat to low and simmer the soup, covered, for 10 minutes or until the cauliflower starts to easily break down. Stir occasionally.
7. Stir in the sour cream then using a hand blender or by transferring the soup in batches, puree the soup and return to the pot. Season to taste with the lemon juice, salt, and pepper.