Food recipes
Steaks
Steaks
Ingredients:
2 large cauliflower heads (about 2 pounds each)
¼ cup peanut oil (or perhaps a little more)
¾ cup Thai sweet chili sauce, such as Mae Ploy
Directions:
1. To make the puree: Set a large saucepan over medium heat for a couple of minutes,
then add the walnut oil. Dump in the onion, ginger, salt, and pepper. Cook, stirring
often, until the onion softens, about 5 minutes. Add the sweet potatoes and stir over the
heat for 1 minute. Pour in the cider and bring to a simmer. Cover, reduce the heat to
low, and simmer until the sweet potatoes are tender, about 25 minutes.
2. Transfer the contents of the saucepan to a large food processor and process until
smooth, scraping down the bowl at least once.
3. To make the steaks: Position the rack in the center of the oven and heat to 375°F.
• AHEAD
•
Make the sweet potato puree up to 4 hours in advance. Store, covered, on the back of the stove.
• GARNISH
Combine equal parts panko breadcrumbs and coarsely ground gingersnap cookies to sprinkle over each
serving.
• NOTES
•
Thai sweet chili sauce is the dipping sauce of choice for spring rolls in Thai restaurants—and available in
almost all larger supermarkets. It’s a thickened concoction of vinegar, sugar, and chiles, sometimes with
aromatic vegetables in the mix.
•
There will inevitably be leftover cauliflower that is not cut into steaks. Save it in the fridge and use it in a
day or two to make an easy dinner like Orecchiette, Cauliflower, Raisins, Olives.
4. Trim the green leaves off the cauliflower heads, then slice them each in half through
the stem. Starting at the cut side of each cauliflower half, make ½-inch-thick slices for
as long as the slices will hold together. You should end up with about 4 slices per
head (or 2 slices per half a head).
5. Set a large cast iron skillet over medium heat for a few minutes. Swirl in 1
tablespoon peanut oil, then slip some of the cauliflower slices into the skillet,
probably no more than 2 slices. Cook, turning once, until browned, even blistered a
bit, about 8 minutes. Transfer to a large rimmed baking sheet, add another tablespoon
of peanut oil to the skillet, and continue frying the rest in more batches as necessary.
6. Once all the cauliflower slices are on the baking sheet, brush them with the chili
sauce. Bake until tender and bubbling at the edges, about 10 minutes.
7. To serve, divide the sweet potato puree onto the serving plates and top each with a
cauliflower steak.
• A MENU
FIRST SMALL PLATE: Roasted Grapes/Olives
SECOND SMALL PLATE: Masa Tarts, Caramelized Garlic Custard, Radish Slaw
SOUP: Plum Soup, Cinnamon, Cloves
Ingredients:
2 large cauliflower heads (about 2 pounds each)
¼ cup peanut oil (or perhaps a little more)
¾ cup Thai sweet chili sauce, such as Mae Ploy
Directions:
1. To make the puree: Set a large saucepan over medium heat for a couple of minutes,
then add the walnut oil. Dump in the onion, ginger, salt, and pepper. Cook, stirring
often, until the onion softens, about 5 minutes. Add the sweet potatoes and stir over the
heat for 1 minute. Pour in the cider and bring to a simmer. Cover, reduce the heat to
low, and simmer until the sweet potatoes are tender, about 25 minutes.
2. Transfer the contents of the saucepan to a large food processor and process until
smooth, scraping down the bowl at least once.
3. To make the steaks: Position the rack in the center of the oven and heat to 375°F.
• AHEAD
•
Make the sweet potato puree up to 4 hours in advance. Store, covered, on the back of the stove.
• GARNISH
Combine equal parts panko breadcrumbs and coarsely ground gingersnap cookies to sprinkle over each
serving.
• NOTES
•
Thai sweet chili sauce is the dipping sauce of choice for spring rolls in Thai restaurants—and available in
almost all larger supermarkets. It’s a thickened concoction of vinegar, sugar, and chiles, sometimes with
aromatic vegetables in the mix.
•
There will inevitably be leftover cauliflower that is not cut into steaks. Save it in the fridge and use it in a
day or two to make an easy dinner like Orecchiette, Cauliflower, Raisins, Olives.
4. Trim the green leaves off the cauliflower heads, then slice them each in half through
the stem. Starting at the cut side of each cauliflower half, make ½-inch-thick slices for
as long as the slices will hold together. You should end up with about 4 slices per
head (or 2 slices per half a head).
5. Set a large cast iron skillet over medium heat for a few minutes. Swirl in 1
tablespoon peanut oil, then slip some of the cauliflower slices into the skillet,
probably no more than 2 slices. Cook, turning once, until browned, even blistered a
bit, about 8 minutes. Transfer to a large rimmed baking sheet, add another tablespoon
of peanut oil to the skillet, and continue frying the rest in more batches as necessary.
6. Once all the cauliflower slices are on the baking sheet, brush them with the chili
sauce. Bake until tender and bubbling at the edges, about 10 minutes.
7. To serve, divide the sweet potato puree onto the serving plates and top each with a
cauliflower steak.
• A MENU
FIRST SMALL PLATE: Roasted Grapes/Olives
SECOND SMALL PLATE: Masa Tarts, Caramelized Garlic Custard, Radish Slaw
SOUP: Plum Soup, Cinnamon, Cloves
Printed from https://recipe.bluelayer.org/recipe/71603/steaks