Coliflor en salsa de mantequilla - Cauliflower in butter sauce, a Pinedo recipe

I have to admit that I am not a fan of cauliflower.  I don't buy it while grocery shopping.  When it is served to me at a restaurant, I eat it but it is never tasty.  In general, what I get is usually hard and the flavor is uninteresting.  I wondered if I would ever try a Pinedo recipe involving cauliflower.  (There are six of them.)

But when one is given a cauliflower, one does not ignore it.  I decided the fates were telling me it was time.

On page 69, Encarnación Pinedo gave us a recipe for Cauliflower in butter sauce.  This is the second recipe in the cauliflower section.  The first tells us how to cook the cauliflower:  boil it in salted water, then drain it.

Her Recipe

My Translation

My Redaction

1 pound, 6 ounce cauliflower in one whole head

1/2 teaspoon salt

water to cover

2 tablespoons butter

2 tablespoons white wine vinegar

1/4 teaspoon black pepper

It looks simple enough.

Remove the leaves from the head and wash the head well under running water.

Bring salted water to a boil in a saucepan big enough to hold the cauliflower head comfortably.

Immerse the head in the water, stem up.  Bring water back to a boil.   Turn the heat down so the water is at a fast simmer.

Cover the pan.

Cook until fork tender, about 7 minutes.  

Meanwhile, melt the butter in a small pan over low heat.  

Whisk in vinegar and pepper.

Let this combine for a few minutes while you get back to the cauliflower.

Remove the head from the water and allow to drain.  

Cut off stem and place the head in a serving bowl.

Whisk the sauce again and slowly pour it over the head.  Aim to allow the sauce to cover the entire head.

Serve while still steaming!

An only somewhat enthusiastic simmer.

The sauce is combining over a very low heat.

It looks lovely, no?

My Notes

I checked the head for fork tender at 4 minutes, and it was nearly done.  It was still too firm near the center of the head.

When I was allowing the sauce to combine, I turned the heat down to the lowest possible setting.

When I poured the sauce over the head, the pepper "marked" where I had already poured.  The sauce disappeared into the head and I worried that it would all just end up on the bottom of the bowl and not on the head at all.  

There was pepper left over in the pan once I had poured the liquid.  It might work just fine to use 1/8 teaspoon of pepper instead of 1/4.

The Verdict

I served it with baked spiced chicken for a simple meal.

It really was that simple.

I had put a sharp knife near the bowl to help with serving, but the cauliflower was so tender that it came apart easily with a large serving spoon.

And yet it wasn't mushy, which was my "don't you dare overcook this" worry.

My guest taster, who is also not a fan of cauliflower, tried it cautiously.  He was very surprised at the taste!  He could taste the pepper and the vinegar, then figured out there was butter in the sauce, too.  

I knew what was in it, of course, so I was pleased to discover that the sauce had stayed mostly in the nooks and crannies of the head, even though I couldn't see it.  There was just enough vinegar to add interest and the pepper made it more exciting.  That the cauliflower was so tender made me happy.

In fact, I had seconds!  I never thought I would be able to write that.

So success!  We both enjoyed it and it went well with the Chinese spice mix that had coated the chicken before it was baked.

This is a simple sauce, but it brought the (otherwise boring) vegetable to new heights.  

My guest taster tried the leftovers the next day and decided that it was really good and that I could fix it again any time I wanted to.  That says a lot of good things about how it tasted.

All Things Mulberry

My Pakistani mulberry tree starts producing ripe mulberries in early April.  I put a large tarp under the tree because when the berries are ripe, they fall off the tree.  The tarp makes it easier to find the berries and keeps them cleaner.  I sit down under the tree, take my shoes off, then perform what I amusingly call “Mulberry Yoga.”  I scoot, crabwalk, and roll my way around and under the tree, putting ripe berries in a bowl and the unacceptable berries in a little tub.

When the harvest starts, I get 4 to 5 pounds a day just from the tarp.  A week or so into it, the amount slows down to 4 to 5 pounds every few days, and often I shake the tree to make more berries fall.  That is what I end up getting; I cannot estimate what I lose to the birds, squirrels, bunnies, possums, raccoons, and skunks.  I don’t mind sharing with them, and the harvest is large enough that they actually share with me (unlike with my peach tree).

Pakistani mulberries are longer than a “typical” mulberry, and when they are dark purple, they are sweet and flavorful.  When they are dark, they look just like big, fat caterpillars hanging on the tree.

This is about four pounds of berries.

Forty to fifty pounds of mulberries is a lot to handle!  I decided this post would give you a sense of all the things I can do with such a beautiful and large harvest.

First and easiest, eating them fresh!  I’ll eat them right off the tree while picking and they make a great little side dish at lunch.  Fresh berries are excellent with yogurt (I like vanilla yogurt, berries, and a chocolate/coffee granola), and I think mulberries and jack cheese are a great combination (with a white wine, of course!). 

I share with friends, too.  I like to give to people who never had mulberries before; they are often surprised at the flavor.  I know that the mulberries I had as a child were Russian mulberries, which are tart and small compared to mine.  I think most of the people I give them to eat them fresh.

This year I made mulberry jam, where I cut the berries up a little and cook them in sugar with a little lemon juice until they form a syrup and thicken up.  It is not a standard jam because the fruit is bigger so it separates from the syrup more than jam.  It tastes great! I used less sugar than one usually puts into a jam, with the idea that it would be more "fruit forward."  It was, and I store it in the refrigerator to keep it fresh.  I think the next time I do this, I will chop the berries up more or maybe pulse them in the food processor.

Juicy jam.

I also started a batch of liqueur.  First, I put the berries in vodka and let them soak for a while.  Last year they soaked for 6 months before I strained them out; this year I waited two weeks.  This year, too, I used a muddler to press the berries in the jar.  This made a lot of juice, so I couldn’t fit much vodka into the jar.  Oh well, I put in what I could and tucked it away into a cupboard.  A few days later, I smelled ferment.  Sure enough, the juice and berries were bubbling away!  They smelled and tasted good but it was not what I wanted.  So, I moved the mixture into a bigger jar and added more vodka, which stopped the fermenting.

A lovely color, no?

When I strained out the berries, the mulberry-infused vodka was dark purple and the berries were mostly white – a good sign.  It tasted good, but it needed the sugar that makes it a liqueur.  Before I added the sugar, I poured in my attempt this year to make mulberry molasses.  I’ve done this in the past successfully:  basically, it is super-concentrated mulberry juice with a little lemon juice added.  But I didn’t feel I had achieved the molasses-level of reduction and the quantity was so small that I didn’t want to reduce it any further.  Then I added enough sugar to finish filling the jar.  I’ve made liqueurs for decades so I don’t really measure anything.  Now it is officially aging, which allows the flavors to blend and the sugar to dissolve.  In six months or so, I’ll taste it to see if it needs more sugar. 

Last year’s mulberry liqueur had aged for nearly 6 months, so I decanted it into a bottle.  It was wonderful!  Not an epic liqueur, but a very good one.  Smooth, just sweet enough, and a rich, fruity flavor.  The danger with such a liqueur is that it tastes so good that it is easy to consume too much in one sitting.  Sip at your own risk!

Mmmmmm.

This year I’m trying again to make mulberry wine.  Last year’s was good.  I’m not willing to call it a great wine, but it was certainly interesting.  Dry, when most people expect it to be sweet, with a mild flavor that made it clear it was not a grape wine.  One recipient thought it was excellent with a good steak.  This year I’m following the same recipe but most of my sugar was vanilla-scented.  I’m curious to see if that makes a difference in the outcome.

It sure smells good.

My experiment this year was to embed fresh berries in a lot of sugar and watch it turn into a syrup.  I took a picture every day for six days to see the changes.  What a fun and easy way to make syrup!  No cooking, just patience. 

A lot of sugar, layered with mulberries.

The view from above.

Day 1, layering is completed.

Day 2, juice is seeping into the sugar.

Day 3, more juice and it is spreading.  I shook the jar to mix it up a bit.

Day 4, look at that syrup formation!

Day 5, notice how the level has dropped?  I shook it again.

Day 6, that looks amazing.  I rolled it to mix it, too.

I was ready to add more mulberries to the jar, so I got to taste it (on Day 7).  It was unsurprisingly sweet, but I really enjoyed the strong mulberry flavor that went with it.  I added more berries, stirred it thoroughly, then put it into the refrigerator just in case it was tempted to start fermenting.  

In the past, I have made historical mulberries recipes.  One is a sort of breadcrumb pudding, called a Murrey.  You can view the recipe by clicking here.

 Another was a mulberry meatloaf, called a Red Murrey or Red Mulberry.  You can view that recipe by clicking here.  Yes, you read that right.  A mulberry-flavored meatloaf!

The other day I froze a box of mulberries knowing I want to make a cobbler in a few weeks.  

Last year I tried mixing the juice with milk, sugar, and flour, then heating it to make a thick saucelike dessert; this was a riff on an historical recipe that used cherry juice.  Unfortunately, the mulberry juice curdled the milk!  But I recovered from the blow and poured the curds and mulberry whey over sliced bread.  This was well-received and no one knew it was supposed to be different.

So there you have it.  Lots of things to do with mulberries!  I will continue to look for historical recipes that use them, with the hope I can report it on this blog.

Success! 

Pollo guisados -- Stewed chickens, a Pinedo recipe

I have to admit that I love stews.  They are generally easy to fix, can contain a lot of flavors, feed a crowd, and can be made in advance.  This Pinedo recipe, on page 207, checks all those boxes.  

Her Recipe

My Translation

I also have to admit that I don't have any pigeons on hand, so I have to make this one with just chicken.  I noticed she didn't say to cut the birds up, but I assumed they were.  I chose to use boneless, skinless chicken thighs (a favorite).  But look at all the ingredients that make up the sauce!  

My Redaction

3 pounds boneless, skinless chicken thighs

2 cloves garlic

7 ounces onion

1 1/4 pounds tomatoes

16 large, pitted black olives

4 ounces mushrooms

1/2 cup raisins

1/4 cup fresh parsley leaves

1 teaspoon pepper

1 teaspoon salt

1 tablespoon flour

2 cups boiling water

1/8 cup fresh oregano leaves

olive oil for cooking

Everything but the chicken.  Its picture is further down. Not the olive oil, either.

First, heat the olive oil in a Dutch oven.  I put enough in to lightly cover the bottom of pan once it was hot.

Add the chicken thighs and brown them over medium heat.  You can do this in batches if you want them to be more brown.  I did one batch.  Note:  I interpreted "half fried" as "brown them."  After they cooked on one side, I turned them to brown the other side.

While the meat is browning, chop the tomatoes, garlic, parsley, oregano, and mushrooms.  Also, slice the onions and olives.  I had a big bowl nearby and I placed each ingredient in the bowl once it was chopped or sliced.  Add the raisins, too.

Once the meat is browned, add all the ingredients from the bowl into the Dutch oven.  Stir them well.

Add the boiling water, salt, and pepper.  The sprinkle the flour over the top.  The goal is to avoid lumps and clumps of flour.  Stir well.

Bring the whole mixture to a boil, then reduce the heat to low.  

Simmer over that low heat for 3 hours, stirring occasionally.

Serve by placing one thigh with a scoop (or two) of sauce over the top.

This is a bit crowded for standard browning, but I didn't worry about it.

Everything in the bowl, as viewed from the top.

The bowl, as viewed from the bottom, after added to the chicken.

Stirred well.  Note the herbs are not finely chopped.

Now it is everything.  See how the flour was sifted with no clumps?

Stirred and starting to bubble.

Ahh, done.

My Notes

Miss Pinedo suggested using flour or toast.  By that she probably meant toasted or dried bread crumbs, which is a time-honored method of thickening a liquid.  I chose flour because it was convenient, although I do have copious amounts of dried crumbs that I store in my freezer.  Either works.  I have learned that with stews, bread crumbs seem to make a more "gooey" sauce, meaning thicker with more body.

For my low heat, I used 1 or 2 out of 10 on my stove's settings.  I was looking for just a little bubbling in the middle; that's all.  Slow cooking will get the meat very tender.

I judged the amount of water to use by how high the level in the Dutch oven was -- it was almost as high as all the ingredients together.  And that was 2 cups.  

The house smelled so good while the stew was cooking, and continued to smell good afterwards.  Yum!

The Verdict

I kept the meal simple:  stewed chicken, toasted onion rolls, and wine.  Don't forget the wine!

The chicken was tender.  I never used the knife because the meat broke up easily with a fork.  The meat was not dry, either.  

The sauce:  Oh, the sauce!  Full of flavors, textures, and surprises.  My guest taster, who didn't know all that I put in it kept saying, "Are these raisins?" and "There are mushrooms!" and similar comments.  He loved all the ingredients he discerned while eating.  

Overall, we both loved the sauce.  It was complex in its flavor profile, but no one flavor stood out.  I consider that a win.  I got the balance right, even for the amount of salt and pepper.  The tomatoes cleared formed the basis of the sauce but it was not a "tomato-y" sauce.  It was fun to taste different ingredients along with a bite of chicken.

The toasted roll came in handy for sopping up the sauce once the meat was gone.  

My guest taster had seconds.  That is also a win!

Success!

The leftovers were just as good reheated.  

Did the flour really thicken the sauce?  I will say, "Probably not" but the long cooking with the lid off reduced the sauce and it did thicken up a little.  How much was from the flour, I cannot tell.  Would bread crumbs have been better?  I've used them in stews before and I think it would be thicker.  But with only one tablespoon, maybe not.

It just occurred to me that Miss Pinedo's tablespoons were probably two of ours - so it could have been thicker had I thought of that earlier.  I realized that after reviewing her table of weights and measures on page 274:  she said, "A tablespoon measures an exact ounce."  Our standardized tablespoons measure one-half ounce.  I need to keep that in mind for future experiments.

Schinkenfleckerln - Austrian Ham-and-Noodle Casserole

This is a casserole I have been making for 35 years, so technically it is a Most Favorite recipe.  But I did not want to wait until December to write this post.  So here it is!  Bonus Most Favorite!

I found it in my Betty Crocker's International Cookbook, published in 1980.  I've used this book so many times that the binding is cracking and pages are falling out.  I can't really say how "authentic" her recipes are -- they might have been adjusted for the American palate of the 1970s -- but they are fun to peruse and explore.

ISBN 0-394-50453-4

This recipe is on pages 154 - 155.  The book gives the English name of the recipe first, with the ethnic name after it in parentheses.  There is a guide in the back of the book (pg 350) on how to pronounce schinkenfleckerln:  shink-k'n-fleck-airl'n.  My mouth has fun trying to say "airl'n."

Schinkenfleckerln

8 ounces uncooked wide egg noodles

1/4 cup margarine or butter

1 medium onion, chopped

2 eggs, beaten

1/2 cup dairy sour cream

2 cups diced fully cooked smoked ham (about 1/2 pound)

1/2 teaspoon caraway seed (optional)

1/4 teaspoon pepper

1/4 cup dry bread crumbs

Paprika

Drop noodles into 6 cups rapidly boiling salted water (4 teaspoons salt).  Heat to rapid boiling.  Cook, stirring constantly, 3 minutes.  Cover and remove from heat; let stand 10 minutes.  Drain.

Stir margarine and onion into noodles.  Stir eggs into sour cream.  Stir egg mixture, ham, caraway seed and pepper into noodles.  Sprinkle bread crumbs evenly in greased 2-quart casserole.  Pour noodle mixture into casserole.

Sprinkle with paprika.  Cook uncovered in 350 degree oven until mixture is set, 40 to 45 minutes.

Serve from casserole or unmold onto heated platter.  To unmold, loosen edge of noodles around inside rim with knife.  Place inverted platter over casserole; invert noodles onto platter.  Garnish with parsley if desired.

Serves 4.

My Notes

There is no way I am adding 4 teaspoons of salt to the noodle water.  Adjust to suit your own tastes, but I used 1/2 teaspoon.  Note that the ham and butter already have salt in them.  

This was the '70s, so margarine. I used butter and always have.  It helps to slice the butter into thin slices then spread them over the hot noodles.  That way they melt easily and are distributed around the noodles well.

I have always used the wide egg noodles until today.  I had rotini in my cupboard and that is what I used.

The beaten eggs and sour cream combine to form the sauce for the casserole, so mix them well before adding to the noodles.  I add the sauce last.

I do not find the caraway seeds to be "optional."  "Mandatory" is my thought because I love their flavor.

I have never unmolded the casserole to serve it.  The breadcrumbs should help with that, but I don't know.  I still always butter the dish and spread the breadcrumbs on it before adding the noodles.

It is your choice on how much paprika to use.  When my family was young, I used just enough to add some color.  Now I use more because I like the flavor.

In order:  the cooked noodles.

Butter and onions added to the noodles.  Stir well.

One sauce to rule them all and in the oven, bind them.

With the ham and spices added.

Pour the sauce on last.

Stirred, not shaken.

I admit: those are not evenly distributed.  But the surface is covered enough to work.

I made that ceramic bowl!  (It has a lid, too.)  I was pleased it fit the recipe just right.

I used about that much paprika.  Ready for the oven.

The Verdict

It smells so good!

This is pure comfort food.  Serve it warm so the flavor of the ham and onion come through and the noodles give good support.  Be careful not to overcook it or it gets dry.

First helping.

I enjoy this every time I make it.  I wished I had added more caraway to this, and maybe a bit more pepper.  (Why does that make me think my tastebuds are getting old???)  

My guest taster thought it was fine but I got the sense he didn't think it was exceptional.  Just enjoyable.  He said he would eat it again if I fixed it.  One thing he noticed right away was the onion flavor.  You see, the onion is not precooked, so it has a bit of a tang and a distinct - but not strong - onion presence.  I think it surprised him because he is so used to the onions in a casserole being cooked before mixed in.

The next day we had some for lunch, and I think he liked it better.  He did add some seasoned salt to it, because he is more of a salt eater than I am.  I sure like it hot, not warm.  The flavors come through better and I did not want more seasoning this time.  Of course, casseroles are always better the next day, like stews.

Success!

In the 1990s, I tried making it more low fat.  My notes say that leaving out the butter worked well.  But translating the whole thing to low fat (by also substituting plain yogurt for the sour cream) was not a good idea.  You need some fat in it to keep it moist.

I have also tried it with cooked chunked breakfast sausage, which is a good substitute for ham.

Unless your table guests are big eaters, I would say this serves 6 to 8, not 4.

Showing off that casserole dish!

Albóndigas de frailes - Friar's Meatballs, a Pinedo recipe

I had two bone-in, large porkchops that needed to be cooked, and this Pinedo recipe looked very inviting.  I've had success with her meatball recipes before, so I felt confident that I could tackle this one.  I didn't make a large quantity, but I can see how this recipe would extend to do that.

Her Recipe

My Translation

My Redaction

1 pound pork, weighed after bones and gristle are removed
4 ounces onion
1 clove garlic
1/2 teaspoon fresh thyme and some more
1/2 Tablespoon fresh mint and some more
1/2 Tablespoon fresh Italian oregano and some more
1 Tablespoon fresh parsley and some more
3/4 cup dried breadcrumbs
2 eggs
2 Tablespoons butter, divided
1/2 teaspoon salt
1/8 cup flour

Fresh herbs!

Note that the herbs measurements are approximate, just to give a target for your cooking.

Start heating a large saucepan with water that is at least three inches deep.

Coarsely chop the onion, garlic, and herbs.

Grind the pork, onions, garlic, and herbs once through a meat grinder.  Then mix in the breadcrumbs and grind the whole mix again.

Add one beaten egg and mix well.  Melt one tablespoon of butter and mix it well into the meat mixture.

Form meatballs about two inches in diameter.  If the mixture is not sticking together well, consider adding more breadcrumbs if too wet or more liquid (an egg or butter or water) if too dry.

Put the meatballs, however many that can fit comfortably in the pan without being crowded, into the boiling water.  You will probably have to cook them in several batches.  Turn the heat down to a gentle simmer.  Gently stir them a few times while cooking.  After 10 to 12 minutes, remove the first batch with a slotted spoon; place in serving bowl.  Cook the next batch.  Keep cooking until all the meatballs are done.

While the meatballs are cooking, put flour, one egg yolk, and 1/2 cup cold water into a bowl and stir well.  If the bowl has a lid, shake it, too, to mix it.  

Once the meatballs are done, take 1 cup of broth that the meatballs were cooked in and put it in a small saucepan.  Bring it to a boil.  Turn the heat down to medium, then, while whisking the broth briskly, start pouring in the water/flour/yolk mixture.  Keep the broth moving!  

The broth mixture should simmer now.  Add 1 tablespoon butter and a tablespoon or so of finely chopped herbs (a mixture).  Simmer for a few minutes, stirring occasionally, until the broth thickens.  Add salt to taste.  

To serve, pour some of the thickened broth over the top of the meatballs.  Put the rest of the broth into a pitcher and place on the table.

The first grind with the breadcrumbs sprinkled on top.

Breadcrumbs mixed in.  Ready for the second grind.

Second grind with butter and egg mixed in.

Meatballs achieved!

A gentle simmer, so they don't break apart.

About that much mixed, chopped herbs for the sauce.

Simmering the sauce to get it thick.  

Cooked meatballs.

Meatballs with sauce.

My Notes

I have a grinding attachment for my mixer, so this is convenient for me.  I suppose you could start with ground pork, finely chop the onions and garlic by hand or using a food processor, then mix in the rest.  The point is to have the meat so fine that everything sticks together well after being mixed.

The eleven meatballs I got were cooked in two batches (of five and of six).  I wasn't sure how long to cook them, especially because they first sank then rose to the surface after about four minutes.  But I checked their interior temperature with an instant read thermometer, and they were still pretty cold.  So I kept simmering them until the interior temp was about 160 degrees F, which took 10 to 12 minutes.  I think it would be hard to overcook them.

The amount of water I used to cook the meatballs was a lot, and I realized that I didn't want that much sauce for the meatballs and that the flavor would probably be weak if I used it all.  So I decided to use one cup of the broth.  That still made about 1 1/2 cups of sauce, which was a lot.  

My goal for the sauce was to make it thick and have an herbal taste.  Pinedo did not call for salt but I felt it needed it, so I mixed in 1/2 teaspoon and that was just right.

The Verdict

We wanted a light dinner so our meatballs and sauce went into our bowls along with some whipped sweet potatoes mixed with cardamom, mace, and a splash of cream.  And wine!  Don't forget the wine!

I was pleased to see that the meatballs were fully cooked into the middle.  They also stayed firm enough to hold their shape, even when being removed from the serving bowl into our eating bowls.

The amount of sauce on them for serving looked nice, but my guest taster and I both wanted more sauce while we were eating the meatballs.  We poured in small amounts from the pitcher of sauce as we ate.

The meatballs themselves were very tender, almost delicate.  They had a soft pork flavor enhanced by the herbs, onion, and garlic.  No one flavor was dominant.  I thought I could taste the herbs more than anything else and my guest taster thought the onion was stronger than the rest.  

The sauce was thick enough to stick to the meatballs (hooray!).  It had a stronger herbal flavor than the meatballs, which I wanted because I thought it should emphasize the herbal aspect of the meatballs.  Fortunately, it wasn't too strong.  I thought the balance was just right.

So, success!  Whew!  We had four meatballs each, so there were some leftover as well as sauce.  I think they would make a good evening snack when a full dinner wasn't wanted.