Aunt Suzy says . . .

This roasted cauliflower is not only delicious, it’s good for you!  In a prelude to the original recipe, it states “The turmeric, white peppercorns and coriander seeds are beneficial to the respiratory and circulatory systems; the kumquat, with its sour and bitter tastes, warms the chest and eases coughs.”  And I will say that the shallot I used was hot, hot, hot, –  adding to the overall warming effect.  Served with these Indian-spiced chicken burgers, which made for a great meal. A French Pinot Gris was a perfect match for the spices of these two dishes.

1/4 cup extra-virgin olive oil

1/2 teaspoon ground coriander

2 teaspoons ground turmeric

1/4 teaspoon freshly ground pepper

1/4 teaspoon salt

1 large clove garlic, minced

1/2 teaspoon crushed red pepper

One 3-pound head of cauliflower, cored and separated into 1-inch florets

1 medium shallot, thinly sliced and separated into rings

4 kumquats, cut in half lengthwise, seeded and sliced

1/4 cup chopped cilantro

Preheat the oven to 400°.

In a small bowl, whisk together the olive oil, spices, salt, garlic and crushed red pepper.

Place the cauliflower on a large foil-lined rimmed baking sheet.  Drizzle the cauliflower with the olive oil mixture and toss to coat. Roast for 20-25 minutes, until the cauliflower is tender.  Check and stir after 15 minutes.  Scrape the cauliflower into a serving bowl. Add the sliced shallot, kumquats and cilantro and toss well. Can be served hot, warm or room temperature.

Aunt Suzy says

Recently we visited friends in Madison, Wisconsin and went to their fabulous farmers’ market which takes place around the Wisconsin State Capital square.  I’ve had in mind lately to make this dish which uses a pound of shallots, but haven’t seen any good ones around locally.

I happened upon a vendor at this farmers’ market who had beautiful shallots, so I grabbed a bunch to make this recipe, as well as a celery salad that uses shallots.  (Cooking with shallots makes me smile thinking of a fridge magnet I have .  . “shallots saved her from mediocrity”.)

This goes really well with oven roasted potatoes and a salad accompanied by a Pinot Blanc wine, which went well with everything, but especially the celery salad.  We had leftovers that I served over rice with a side of broccoli – equally delicious!

Serves 4

Ingredients

4  bone-in chicken breasts, skinned and cut in half OR

8 bone-in chicken thighs, skinned

Salt and Pepper

1/4 cup flour

2 tablespoons olive oil

1 pound small shallots (about 12), peeled and halved lengthwise

5 cloves of garlic, peeled and halved

1/2 cup dry white wine

3 tablespoons Dijon mustard

1 1/2 cups water

1 pint cherry tomatoes, halved

fresh tarragon leaves, for garnish

Season the chicken with salt and pepper.  Dredge with the flour and shake off excess before browning.  Heat the olive oil over medium-high heat in a Dutch oven or deep saute pan.  When hot, add the chicken and cook till browned, about 3-4 minutes per side. 

Remove the chicken and set aside.  Add the shallots and cook on medium-high until browned and slightly softened, about 5 minutes.  Add the wine and cook until evaporated, about 2-3 minutes.  Stir in the mustard and the water.  Bring to a boil and then return the chicken to to the pot.  Reduce heat and simmer for 30-35 minutes, until done.

Once the chicken is finished, transfer to a plate and loosely tent with aluminum foil.  Add the tomatoes to the pot and season with salt and pepper.  Cook on high until the sauce has thickened, 6 to 8 minutes.  Return the chicken to the pot and reheat if necessary.

 

Garnish with tarragon and serve.

A note on the ingredients:  We used half the amount of chicken, but the full amount of all other ingredients – the sauce is great!!  I might try substituting chicken broth for the water next time for a richer sauce.