recipe

KNR, p. 303 “Roasted Cauliflower”

Roasted Cauliflower

Sheila & Charlie Kerrian
Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 2

Equipment

  • 2-quart pot
  • colander
  • large bowl
  • cookie sheet with sides
  • parchment paper

Ingredients
  

  • 4 cups cauliflower florets
  • 3 Tablespoons melted butter or margarine
  • 1 teaspoon spicy brown mustard (Gulden's)
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon fine sea salt

Instructions
 

  • Heat oven to 400.
  • Bring water to boil in two-quart pot.
  • Prep cauliflower by removing outer leaves and any discolored florets.
  • Remove core and divide head into two inch sized florets, about 4 cups.
  • Place florets into boiling water and boil for 3-4 minutes, until just fork tender.
  • Immediately remove florets from water with slotted spoon, place in colander, and drain.
  • Place drained florets into large bowl.
  • Toss with butter, mustard, garlic, and sea salt until evenly coated.
  • Place parchment paper on cookie sheet with sides.
  • Evenly distribute coated florets in single layer on the parchment paper and bake for 5-6 minutes.
  • Flip florets and bake for another 5-6 minutes or until golden brown on edges.
  • Serve hot.

Notes

Bonus: Sheila uses this recipe as a base for making cauliflower soup. Stay tuned for that one!
Keyword Vegetable

KNR, p. 295 “Blueberry Pie”

Here in the Eastern United States, the fresh blueberry season has come to a close, but if you’re an avid blueberry lover, you have plenty stockpiled in the freezer. Chin’s recipe takes advantage of the frozen blueberries available most of the year and is an easy go-to pie without a lot of fuss. Dress it up with ice cream (the photo shows Breyer’s Very Berry Cobbler ice cream) or whipped cream if you like, but nobody ever turned down his blueberry pie. I’ve even been known to have a slice for breakfast. Or as an afternoon snack with ice cream. It doesn’t last long at our house, and even better, nobody has keeled over yet after devouring a second helping. Enjoy!

Blueberry Pie

Chin Bawambi
Print Recipe
Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • pie crusts for lattice top pie
  • 5 cups frozen blueberries
  • 1/3 cup flour
  • 1/2 teaspoon sea salt
  • 1/3 cup real maple syrup

Instructions
 

  • Prepare bottom crust and lattice pie crust strips and set aside.
  • Place frozen blueberries in large bowl.
  • In separate bowl, mix flour and sea salt together.
  • Add flour mixture to blueberries and toss together until blueberries are well-coated.
  • Add maple syrup and toss again.
  • Evenly spread pie filling mixture in bottom pie crust.
  • Place lattice strips on top of pie filling and weave together in lattice pattern, leaving a one inch overhang at both ends of the strips.
  • Tuck each of the lattice strips overhang under the edge of the bottom crust and crimp to seal.
  • Place pie protectors around the edges to keep the crust from over-browning.
  • Bake at 375 on center oven rack for 60-70 minutes or until crust is golden brown and juice is bubbling.

Notes

Makes 9" lattice top blueberry pie.
We used amber maple syrup from northern New York.
Prep time listed does not include time for making the pie crusts.

 

KNR, p. 286 “Puttanesca Sauce” (Staten Island Gravy)

Our good friend and enthusiastic cook, Chin Bawambi, sent us a recipe for Puttanesca Sauce. Sheila and I followed the recipe and it’s a WOW! We took the photos before and after taste-testing and tried it with pasta as well as beef and chicken dishes. We can honestly say it’s a truly versatile sauce. Guarantee: no bodies were found anywhere on the premises while cooking. Sheila tells me that I did fall asleep on the couch with a satisfied smile after dinner, though. I believe her.

Puttanesca Sauce (Staten Island Gravy)

Chin Bawambi
5 from 1 vote
Print Recipe
Prep Time 15 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Italian

Equipment

  • Crock-pot

Ingredients
  

  • 1 28 oz can crushed tomatoes with basil
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon powdered or minced garlic
  • 1 14 oz can diced tomatoes with basil, garlic, oregano
  • 1 heaping Tablespoon capers
  • 1/4 cup sliced Kalamata olives
  • 1 2 oz can anchovy fillets in olive oil
  • 2 Tablespoons olive oil
  • 1 teaspoon Montreal steak seasoning (or to taste)

Instructions
 

  • Turn crock-pot on high.
  • Place crushed tomatoes, sea salt, oregano, and garlic in crock-pot.
  • Drain diced tomatoes and add to crock-pot.
  • Drain and mince capers, add to crock-pot, and blend.
  • Finely chop olive slices, add to crock-pot, and blend.
  • Pour olive oil from the anchovy can, plus the two Tablespoons of olive oil, into the crock-pot, keeping the anchovies in reserve.
  • Finely chop anchovies and add to crock-pot, blending in.
  • Add Montreal steak seasoning.
  • Stir all ingredients thoroughly.
  • Cook on high for 30 minutes, stir and drop temperature to low.
  • Cook an additional 45 minutes, stir again and check for flavor. If needed, add more steak seasoning to taste.
  • Cook for an additional hour.
  • Serve while hot or let cool for a bit and refrigerate up to a week in glass jars.
  • Serve with pasta, poultry, veggies, or meats.

Notes

Yields 48 ounces. We pour the sauce into Ball/Mason jars and refrigerate up to a week if not serving it right away.
Keyword Sauce
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