A Juicy Cauliflower Steak

 Cauliflower is versatile.One of the best recipes for it is cutting into steaks. This makes not only for a good vegan meal but also a tasty one too.

I was inspired by an episode of Chris Kimball'sMilk  Street. His recipe called for peppers and capers mixed together with cheese. I used Lidl's Italiamo bruschetta mixed with Violife's shredded vegan Parmesan and breadcrumbs. I liked this mix better 

I added just a pinch of the VIolete and a pinch or two of breadcrumbs

As for the cauliflower it has to be soaked in salt water for fifteen minutes

It was them sliced into one in ch steaks (Milk street suggested one and a half inches but the inch work). The it was brushing them with olive oil.After deasoning they were put imto q 500 degree Farenheit oven for ten minutes The bruschetta was then layered on and let sit in an turned off oven (which cooks just as well as a lit

one)

This was the most flavorful dish I've made so far.

I loved it .The bruschetta was mot overcooked and it just leaned a tangy , fresh flavor to the cauliflower - which is good raw or cooked./

It's a lovely , fulfilling meal that I will be making for Easter too. There is something about the marriage of different flavors that makes this dish simg. My version was really delicious.

Cauliflower steaks topped with a bruschetta mix is an excellent meal choice. The blend of tomatoes, cheese, and peppers with cauliflower is a unique taste. Try it for a one of a kind dinner.

The Wildfire Aftermath

 The last few days have been horrible for those living in the Northeast. Thanks to the Canadian wildfires, we had dangerously polluted skies. worse that smoke settled on our produce . What is the exact aftermath?what can we do to ensure our fruits and veggies are safe to eat.

it's no lie that everyone was rightly scared after smoke from the Quebec and Nova Scotia provences. even though the Canadians firefightersnwere out in full force along with help from siix hundred American fire fighters, the fires raged on. It sent down a blanket of smoke that affected every aspect of life. The worst is that plants were affected .The smoke itself won;t have any major effect on veggies or fruit. However you  should wash anything from the garden or the local farmer's market. You could try a produce spray if you;re really worried  or a white vinegar soak. This will rid the skins of any impurities from smoke particles to pesticides. It's submerging your fruits and veggies in a cup of white vinegar and soaking them for fifteen minutes. Drain the water and give the produce a quick rinse, To dry, lay   your fruit and veggies out a kitchen towel until completely dry. You can also dry each piece individually if you have the time. As for those stil growing veggies in th e garden, hose them down when the smoke clears. This rinses away any residue that might have settled on them, Also apply fertilizer to encourage heathy roots and new leaves.

Is it safe to eat outside yet? It depends on where you are. Two days ago when Manhattan looked more like Mars , it was unthinkable. The city's air quality was the worst in the world along with Philadelphia and Washington D.C., The skies are clearing now and people are craving to enjoy the June weather. The answer is up to you. if you 're not too old or have very young children , then the answer is yes . However if you feel your eyes are watering and your throat scratchy, then immediately ask for an indoor table. The restaurant will be glad to accomodate you. Also try to sit as far away from the doorway as you can The door will always be opening ,letting in air with each swing. You may have to ask the manager to close any windows if they''re open too.  The last thing diners want is smoky air wafting voer their food.What about those already planned picnics and beach outings? Have the elderly and young wear masks until it's time to eat. (although masks may come off when kids hit the water)If the air quality is stillo bothersome, then look for a place where they can sit inside if it's possible.

Hopefully the Canadian wildifres won't be a harbinger of what's to come. We need to enjoy our air along with our produce , free from smoke and impurities. Its up to us to make sure this doesn't happen again.

Bean Time

A cold January day means a hot , home cooked meal and what better than simple beans themselves. They're an easy cook and can be made a variety of ways. Best of all, they're not as challenging as some think. Any novice home chef can make them with very good results.

Melissa Clark knows this and offered her advice on them in her A Good Appetite column in today's New York Times Food section. Beans are the perfect meal for those watching their diets and budgets. They're a healthy alternative to meat along with being one of the cheapest foods to buy. Already cooked beans are also perfect for freezing for later consumption. Some home chefs prefer using the canned variety simply for convenience's sake. Don't. Buy dried beans and just let them soak.It's an old wives tale that it takes anywhere from four to twenty-four hours for a good bath . Home chefs can soak them for however long they want to.The  practice does have its merits, so don't rule it out entirely. Soaking will help beans cook faster along with leaching out the sugars that can cause intestinal distress.If that's the case, then soak. Just remember to add a good tablespoon of salt to the water.It speeds up cooking by breaking down the beans' skins..Keep in mind you could wind up with old beans (many grocery stores are guilty of selling ones that are past their sell by date). Their meat may not be tender and there could be a bit of a chew to their texture.

One of the great things about beans is that they're incredibly versatile. They can be cooked up in herbs rosemary and thyme broth, or for a more flavorful dish, bay leaf, oregano or sage.Putting a bouquet garni into the pot also will yield up a flavorful dish of beans. What are known as soft herbs such as cilantro, basil , parsley and chives can be used not only for enhancing the dish  but also for adding some color and decoration, Beans and spices are always a good pairing. Think cumin  and coriander.for an Indian vibe. Cinnamon and allspice are out of the box suggestions but they add a kind of smoky sweetness to the dish, To get the spices' full effect, do what Ms. Clark does :toast them in the pot for a few minutes until they release an aroma  before adding the beans and water.Of course, the best seasonings are the aromatics. Cooking with  celery or  carrots along with any of the members of the onion family such as garlic leeks and shallots to create a savory broth . Ginger gives beans a fiery kick , perfect for a cold night,Most people love adding a huge chunk of ham or bacon to any bean dish, but especially to Boston baked beans,Usually beans are served over rice but feel free to try them poured over polenta or faro.


This is bean season. Pick out whatever one looks appealing ad get creative with spices and ideas. The end result is a tasty filling dish that will warm you on a cold winter's night.

Full of Corn!

Nothing complements a summer meal like fresh corn. Everything about it, from buying it fresh to grilling to eating symbolizes the goodness of the summer season. Not only that it's just fun to eat and enjoy.

Everyone thinks that corn is as American as apple pie and the Fourth of July. Well, that's only partially true. Corn is American but comes from Mexico where it is a cousin of a wild grass known as teosinte. It was originally grown in isolated patches around the Sierra Madres mountain chain and was put into use between 4,000 to 3,000 years ago BCE. Over a period of years the Mesoamericans bred the corn from a little plant with just small flowers to our modern ears. They created their own brand of hybridization , perfecting the plant's appearance. By 1000 AD corn had reached what is now Southern New England. Its' name comes from Indoeuropean then the German korn. It was also called mahis which means life by the Caribbean tribe , the Tainos. It was then pronounced "maize" by Christopher Columbus when the Tainos first gave him the grain. Corn grows in different varieties from the Indian corn you hang on your door during autumn to the sweet corn that you're probably buying now.

What makes a good ear of yellow sweet corn? Look for dark green moist husks and stiff dark silk protruding from the opening.It's best to cook it the same day you buy it otherwise the ears will lose their sweetness. The sugar will convert to starch. If you've let it go for a few days just add one teaspoon of sugar for every quart of water used in boiling it. To be honest cook the corn the day you buy them. Fresh corn, boiled, baked or grilled tastes wonderful.

How you prepare it is up to you. Boiling is the easiest and takes only three to five minutes. Remember to move the entire husk and silk when doing this.Cover the pot and then wait. If you're the only one eating it, then microwave. (this is done for only one ear and one ear alone). Husk the corn and remove the silk. Rinse the spike and then wrap it loosely in a paper towel. Microwave on high for one to two minutes. The ear should be nice and hot when touched. Grilled corn is also yummy because you have the added smokiness and flavor of scented wood chips. For both grilling and baking soak your ears for one to three hours to keep them from drying out. Remove the silk but leave the husk because it will protect the kernels. Grill for about ten to fifteen minutes, turning often to prevent burning. Another method is baking. Soak the corn , remove only the silk and bake for twenty to twenty-five minutes. However you make it, serve your corn with lots of salted butter. You can also drizzle on olive oil and oregano. I received this recipe from our dear and much loved late family doctor . (who even delivered me back in the day) and his daughter. Being Italian and gourmands they loved new takes on old classics. Both would often serve corn this way at their family barbecues.

Corn is a great addition to any summer meal. It's just full of sweet goodness and bursting with flavor. Boil it. Bake it. Grill it. Or even just microwave it for yourself. Indulge in this native American treat!