Recipe: Grilled trout
Cauliflower steak and cauliflower puree aka the double cauliflower. Sounds like madness, but there's method in cauliflower's madness.And even if there's not, this dish is delicious.The word steak itself might be rather confusing.Who would expect thick cauliflower slices instead of a juicy piece of beef?But when we take a mouthful of crunchy steak and creamy puree, the combination of textures enchants us and we admire the versatility of cauliflower.Spectacular appetizer, effective vegetarian main, intriguing side. Especially when paired with an actual steak.Steak with cauliflower steak with cauliflower puree - pure madness, no method.
Recipe: Cauliflower steaks with cauliflower puree
Cauliflower steaksUsing sharp knife and starting at top center of cauliflower head, cut 2-3 thick slices of cauliflower. Place them on a parchment-lined baking sheet.Whisk olive oil with chili flakes. Brush each cauliflower slice with olive oil.Roast at 180C for about 25 minutes. Flip cauliflower steaks halfway through the roasting time. Brush with remaining olive oil.
Cauliflower pureeCut florets from remaining cauliflower head. Cook them until very tender (about 10 minutes).Puree until smooth in a blender. Season with salt and pepper and combine with sour cream.Divide puree between two or three plates, top each with cauliflower steak.
Breakfast could easily be my favourite meal. Its only flaw is that a bottle of crisp white wine doesn’t go too well with scrambled eggs on toast. But then there are Mimosas or, for more difficult mornings, Bloody Marys. Not every breakfast is perfect though. Sometimes we don’t hear the alarm clock (or deliberately choose to ignore it) and we have just enough time for either a quick sandwich or brushing hair and teeth. Sometimes we have absolutely nothing in the fridge and the closest shop is too far away to go there wearing pyjamas. Sometimes we only have one egg and a brief moment of obilviousness can turn soft boiled into hard boiled.
Nevertheless, I choose a perfect breakfast over a perfect dinner. When we get up early for the sheer purpose of enjoying a lazy breakfast, the time seems somewhat stolen and therefore magical.
I almost never have sweet breakfast, which sadly means that I cannot dip a freshly baked croissant into hot coffee in my Parisian apartment (it is that and the fact that I do not own an apartment in Paris). For me, a perfect breakfast dish resembles dinner as much as possible, but still manages to keep up breakfast appearances. Red lentil and kale in a spicy tomato sauce - not a typical breakfast. It is the gorgeously runny yolk of a perfectly poached egg that makes all the difference.
Recipe: Poached eggs with red lentil and kale
Poached eggsIn a large saucepan, bring water with one tsp. of white vinegar to boil. Crack each egg to a shallow bowl. Stir boiling water to create a whirl. Carefully add the egg. Cook for 2-3 minutes.
Recipe: Stuffed eggplant
Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt. Place in a baking dish and roast at 180C for about 20 minutes. Set aside to cool. Scoop out the flesh and chop it.
Scald tomatoes and remove the skin, dice them.
Heat the olive oil in a skillet, add minced garlic and diced shallots, saute them. Add chopped eggplant and diced tomatoes. Season with salt and pepper, add wine and cook for about 10 minutes, until the wine has evaporated.
Stuff the eggplant skins with eggplant-tomato sauce, top with crumbled feta. Bake at 180C for about 10 minutes.
Before serving, top with fresh parsley.
Belgian endive has a reputation for being bitter, but do not let that be a deal-breaker. Remove the bitter core to enjoy its crunchy leaves raw - chopped and in a salad, stuffed or served with a dip. No need to discard the core when baking, grilling or caramelizing, as it sweetens with cooking. Some bitterness will remain, but this is why you love endive in the first place.