Du choux fleur, that what it was... and for those of you who have been putting up with reading this blog for a while, you must remember that my husband is not a big fan of cauliflower... But that's not enough of a reason for me not to cook it, especially in the Winter time when the offer of vegetables-in-season is limited. This time, in order to change from our usual recipes, I had followed a recipe found in one of the latest issues of Vegetarian Times Magazine (I got a free subscription, that's why I get it these days).. and since I had all the ingredients handy, I decided to give it a try. On top of that, it was a recipe using a pressure cooker, which I am a big fan of because it actually cut cooking time!
Cooking cauliflower is always tricky. I remember my mom trying any tricks she could (bread in the cooking water was one of them) to dampen the smell in the kitchen (no American open-kitchen in our French apartments, ie, at least, the smell is contained in the kitchen : not in the whole apartment and in the hallway by the same token!!). I don't have any truc special to share with you. I just try to make a draft, no matter how cold it can get!
The verdict for this recipe? Delicious. My children ate it (minus the ginger bits that I had not cut small enough for them not to notice them). And so dit my husband. Sure, this dish will never compete with a Boeuf Bourguignon, but 1) that was never the point 2) it's good enough to make it again this Winter. Even if it means freezing for a few minutes and/or not getting a nice evening greeting first! Bon Appetit!
Cooking cauliflower is always tricky. I remember my mom trying any tricks she could (bread in the cooking water was one of them) to dampen the smell in the kitchen (no American open-kitchen in our French apartments, ie, at least, the smell is contained in the kitchen : not in the whole apartment and in the hallway by the same token!!). I don't have any truc special to share with you. I just try to make a draft, no matter how cold it can get!
The verdict for this recipe? Delicious. My children ate it (minus the ginger bits that I had not cut small enough for them not to notice them). And so dit my husband. Sure, this dish will never compete with a Boeuf Bourguignon, but 1) that was never the point 2) it's good enough to make it again this Winter. Even if it means freezing for a few minutes and/or not getting a nice evening greeting first! Bon Appetit!
Ingredients:
- 2 ts ghee or melted butter
- 1 large onion diced
- 4 cloves garlic, minced
- 2 ts minced fresh ginger
- 1 1/2 ts curry powder
- 1 ts ground cumin
- 1 ts brown mustad seeds
- 1/2 ts turmeric
- about 1 1/2 pound of potatoes
- 1 head of cauliflower, washed and cut into florets
- 1 cup frozen peas
- Heat the ghee in pressure cooker over medium heat.
- Add onions and cook for about 2 minutes or until softened.
- Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric. Saute for 2 minutes.
- Add potatoes, cauliflower and 1/2 cup of water.
- Closer pressure cooker and bring up to high pressure. Cook for 5 minutes
- Release pressure
- Stir in peas. Season with salt and pepper.
My Personal Comments:- I used more water than the 1/2 cup ; it will depend on how many potatoes and how big your cauliflower head is.- The recipe calls for sugar but I never felt I needed to add it.- You can cook it without a pressure cooker, just cook it over low-to-medium heat in a thick-bottom pot.-The little choux-fleur was made by Leslie whose shop on Etsy.com is here.
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Yum, sounds deliciopus to me. Merci. Lisa
ReplyDeleteThis is very similar to an Aloo Gobi recipe I made in the crock pot a few weeks back. Your spices are a little different, but I bet it would cook up in a crock pot pretty well if someone's without a pressure cooker.
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