CRAVE HAPPINESS.

We don’t always want what’s good for us. And if you don’t think it through, you might believe it’s because “naughty” and “nice” are enemies.

But it just ain’t so. “Naughty” and “nice” can be best friends. And they should be, because eating fruits and vegetables don’t just make you healthier, they make you happier. Want proof?

The reason is truly simple when it comes to food. Things that are good for you, and things that are bad for you, are what you eat if they are delicious.

Especially if they are the kind of delicious that you cannot describe.

Enter my roasted cauliflower soft taco.

OTTOLENGHI’S TO BLAME

Yotam Ottlolenghi is still not yet the household name he deserves to be. But you’ve been eating his food for a long time, if you eat out. That’s because chefs adore his approach to bringing out flavor that tastes simultaneously exotic and exactly like home cooking.

What he does with cauliflower is the perfect example. He does cauliflower steaks with za’atar — and also does them with a walnut-caper salsa. He’s got a ridiculously delicious pomegranate, pistachio and cauliflower salad. And a cauliflower soup that will change your life. And cauliflower curry. He’s been roasting cauliflower forever and adding stuff to it that’s addictive.

Restaurant chefs love it, and serve it.

But Ottolenghi’s to blame not for cauliflower, but for spreading far and wide the kind of cooking I’ve loved long before I’d heard of him.

So, this is mine. All mine. But I feel sure Ottolenghi would love it. And you will, too.

DOWN AND DIRTY CAULIFLOWER TACOS

Serves 2

INGREDIENTS

• One whole head cauliflower cut into flat “steaks,” which you then cut into segments.

• One 12-ounce jar of tomatillo salsa

• Ground coriander

• Ground chili powder

• Kosher salt to taste (a pinch or two)

• Freshly ground black pepper

You’ll use the tomatillo sauce in two halves: 1/2 to braise the cauliflower steaks and 1/2 to serve with the tacos.

PROCEDURE

In your largest EuroCAST skillet:

1. Add 3 tablespoons olive oil into a skillet over medium high heat

2. Add the cauliflower and season with salt and pepper, ground coriander, and chili powder. I’m not giving you detailed increments here, because it’s truly about the cauliflower so taste and adjust your way through it. Start small then build out.

3. Allow the cauliflower to really brown on all the sides, because that caramel goodness is GOLD! Gold, I tell you. It’s the flavor that brings saints and sinners to the same table.

4. Add in 1/2 the tomatillo sauce and reduce to low.

Let simmer until fork tender, about 15 minutes.

Serving suggestion

This is a taco. You know how to taco, kittens.

But here’s my way.

• I dig a medium-sized flour tortilla that I char over an open flame

• I add a good smear of sour cream, or full fat yogurt

• I slice or dice up a perfectly ripe avocado

• I slice tomatoes into wedges and…make sure you season both the tomato and the avocado :)

• Then I slide in a bit of green salad-y crunch and color: Try arugula and romaine, broccoli slaw, crispy red radish, purple cabbage, wafer-thin slices of red onion — in any order or quantity that you desire

• Pickled sliced carrots and radishes

• Pickled jalapeno

• Pickled red onions (yes, you can combine thin-sliced fresh red onion with picked red onion because they taste different)

IN A PICKLE, IF YOU’RE LUCKY

As for the pickled items, my long-time readers I love a quick pickle. It’s a staple, a go-to, a perfect magic trick to elevate anything — sandwiches, eggs, Asian foods of all kinds.

QUICK PICKLES

6 Persian cucumbers sliced thin on a mandolin

OR:

6 Medium size carrots sliced wafer thin on a mandolin

OR:

2 medium sized red onions sliced wafer thin on a mandolin

Place those in a colander and toss with 4 T. Kosher salt. Let sit for 30 minutes.

Rinse well and drain.

In the meantime, bring to a boil:

• 2 cups white vinegar

• 2 T. Kosher salt

• 2 cloves peeled garlic

• 2 Serrano peppers, split (if you dare — and you should for this taco)

Let that cool a bit.

Then, in a heat-safe bowl or glass Ball jar, pack the cucumbers (or carrots or onions) in and pour over the cooled vinegar.

Let that sit, ideally overnight, but it can be for less time (hence, “quick pickle”).

Put any of that pickled goodness on your cauliflower taco.

And you will have in your hands proof positive that you can be happier with vegetables, as long as they’re this delicious.

THE BEST SUMMER SANDWICH!

Recipe by Lisa Akey

FRIED CHICKEN PLUS HEAT PLUS SWEET.

You've heard it here before: Pick great ingredients and get out of their way. 

But even the simplest dishes deserve a little extra love. Luckily, with this fried chicken sandwich on a homemade biscuit with an equally homemade slaw, that extra love is easy. 

Let’s start with the fried chicken.

Here’s how this one works: 

• Soak six organic chicken thighs (boneless, skinless) in 1-1/2 cup whole milk with 1 small onion grated on a box grater.

• * Extra care tip: I hand trim the fat away so there’s more chicken on the chicken.

• Add 2 T. Kosher salt, 2 teaspoon black pepper, 1 T. garlic powder.

• Let this hang out on the counter, giving it a little shake once in a while till the chicken comes to room temperature. (You could refrigerate for later, but bring back to room temp before moving on to the next step.)

• Dredge the chicken in 2 cups unseasoned panko flakes and 1 cup all-purpose flour.

• Dunk in 5 beaten eggs, making sure to coat all the crevices.

• Dredge again in the panko and flour mixture. Pat the chicken in the mixture to get it to stick.

• In your EuroCAST deep-sided fry pan over medium heat, heat 4 inches of corn oil till hot but not smoking and fry chicken pieces until golden brown and cooked through. You’ll want to turn them 1/2 way through to brown and crisp the other side

• Drain on a rack set over paper towels.

Dust with:

• 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/4 teaspoon black pepper.

Drizzle the honey! 

ABOUT A BISCUIT

I love a great biscuit, and my folks grew up in the south, so there’s lots of talk about how to do it “right”.

Butter vs. Lard conversations go on and on and on but you can be sure, the recipe they learned was not my momma, or her mommas recipe it was the recipe of a formidable black woman who taught them. it was her recipe.

Chef Rashad Frazier has a terrific recipe and one of my all time favorites. It'’s all butter, some buttermilk and some excellent lamination tips. Or you can grab it here: https://www.aphrochic.com/2017/03/21/chef-rashad-fraziers-buttermilk-biscuits/

The tricks I love include:

• freezing the butter after you’ve diced it so it stays firmer longer whilst you pinch it into pea size shapes.

• using a bench knife to move and fold the dough

• I cut mine square to get more biscuit.  

   

DECONSTRUCTED COLE SLAW

The other day when I was thinking through today's post, I was making Cole Slaw, looking at piles of shredded and Savoy cabbage, and it occurred to me that doing the final assembly into a traditional slaw wasn't really needed. The colors and textures were so gorgeous, and juice and bite of the vegetables so perfect, I knew the fried chicken sandwich was pack even more punch. 

And, hey, it saves a few steps, and I am all about saving you time.

INGREDIENTS FOR THE DECONSTRUCTED SLAW

• 2 cups shredded red cabbage

• 2 cups shredded savoy

• 3 shallots thinly sliced

• 2 cups baby kale

• 3 T chiffonade of basil (or torn) but for the love of all that is beautiful in the world, do not chop the basil

Layer them on the chicken, or loosely combine in a big bowl and then put the desired amount on top of the sandwich.

But what about the dressing? That’s next.

INGREDIENTS FOR THE DRESSING

Either spread this dressing on the chicken, or spread on bun (top, or bottom, or both), or just put it everywhere you want it. 

Mix in a bowl:

• 1 cup best-quality mayonnaise

• 1/4 cup whipping cream

• Salt and pepper to taste

• Aleppo flake for a little heat, to taste (you'll find you can use more than you might expect, because the heat is enjoyed in the context of fried chicken and all that slaw, and even lettuce and tomato)

• dash of Tobasco or other yummy hot sauce

• 1 T of honey

Use the dressing to dress Cole slaw or use as a condiment.

PUTTING IT TOGETHER

Not rocket science. One option is to let people assemble their own, because everyone has their own opinions on whether this is a slaw sandwich with some chicken, or a chicken sandwich with some slaw, or something unbelievably crunchy all slathered with dressing. 

Consider fresh, best quality tomatoes (room temperature so you can smell them), some butter lettuce, a quick pickle, and some thinly sliced red onion. Or, use pickled red onion or cucumbers that you can make yourself. That delivers bite you'll love with this sandwich. 

Put it on the sandwich, or put it all on a plate so your lunch partners can pick and choose. 

Everyone will agree on the biscuit though. And the stories they can tell to their friends about this fried chicken on a biscuit sandwich. It sounds like it's a simple tale, but this sandwich is epic. 

THIS WEEK ONLY! $40 OFF OUR EUROCAST 11” HIGH-SIDED SAUTÉ PAN.

Take advantage of this limited-time offer by clicking the picture below and use promo code: 3IESDW4 at checkout. Offer expires July 8, 2020.

BROWNIES

A Brownie might be one of the globes most desirable desserts. Simple to make, super chocolaty, easy to carry in your pocket, and totally versatile. But, what about a brownie that takes on MAGNIFICENT SIZE?

I’d call that a EuroCAST Miracle!

Our guest contributor this week is Albana Shupki, originally from Albania, which is on Southeastern Europes Balkan Peninsula. a small country that dips it’s toes in the Adriatic and Ionian waters. Her recent work has garnered some pretty impressive looks from the New York Times Cooking page, and Food52!

Please let me introduce this weeks guest contributor, Albana Shkupi

“I have a passion for cooking. I’m not a chef by profession, my handle name it’s just for fun! But, I consider myself a chef for my family. I spent half of my life in Albania, and the rest in France and US! Thus my different journeys affect my way of cooking!

I currently live in Tampa Bay, a Floridian  for a long time now. I started this blog a year ago just with the desire to share what I cook for our family of four! My way of cooking it’s easy, uncomplicated, and balanced everyday recipes with a touch of gourmet as my friend says. I consider myself a foodie who loves to explore, try new types of cuisine and foods from different cultures, and incorporate it on my everyday cooking! I love to cook, but I take a great pleasure photographing my dishes. My biggest achievement during this busy year was the features on NYT Cooking page, and Food52! In the end my goal is to show you that cooking is fun and Uncomplicated!

My favorite quote “ The secret of life is Butter”

I left my country when I was 23 year old. Albania is well known for different types of pies using fillo dough, such as cheese pie, spinach pie,  or my favorite meat pie or we call them “byrek”  Albanian cooking is representative of Mediterranean cuisine, based on consuming a lot of vegetables, olive oil, fish and seafood. But, also meat is part of every day meals. I started cooking at a very young age in my family, mostly just by watching my mom cooking. 

When I moved to Paris, I cohabited with an aged french lady which gave me the opportunity to learn about french cuisine and start exploring new flavors. That is when I started to become a foodie and really enjoyed eating in Parisians bistro.

I have been living in Florida for 18 years now! I have to admit, moving from Paris to Clearwater wasn’t easy. But, slowly we started to get adapted to the new life and appreciate American food. I am a big lover of Southern food! 

Yes, I think all the countries that I lived have their own contribution on my way of cooking. My all time favorite dish will be the albanian “byrek” . That is the first dish I ask to eat when I visit my country. 

Albana’s byrek. “Ground beef, onion, spices all wrapped up in handmade phyllo dough, but store bought phyllo shortens the prep time, and it’s still flakey and delicious.”

ONE SKILLET BROWNIE

Albana made this scrumptious brownie in EuroCast’s 11” skillet with removable handle. It’ll serve as many as can fight their way to it!

INGREDIENTS

• 1/2 cup butter, or 1 stick

• 1 cup of sugar

• 3/4 cup dark cocoa powder

• 2 eggs

• 1/2 cup of flour

• pinch of kosher salt

• 1 tsp vanilla

• Chocolate chip morsels for flair (optional, but why not?)

• Ice cream (which in my book, is not optional but you do you baby)

Procedure:

Albana made this in EuroCAST’s 11” skillet with the removable handle.

It will serve as many as can make it to the table in time.. :)

Preheat oven to 375F

• in a microwave safe bowl, melt the butter completely and allow to cool

• In your stand mixer, or with a hand mixer and a medium size bowl add the sugar and slowly pour in the melted and cooled butter, scraping in any solidified bits

• add the eggs one and a time and incorporate well

• add in the vanilla

• beat the egg, sugar and vanilla mixer on high for 2 minutes until slightly pale

• In a separate bowl sift together the flour, cocoa powder and salt

• with the mixer running on low sift in the dry ingredients and mix well.

• Pour into your EuroCAST skillet and place in your preheated oven

• Bake until the top resists, and the edges come away from the sides of the pan. Approx: 18-20 minutes

• Sprinkle chocolate morsels as you see fit.

• Allow to cool to room temperature before cutting and serving

  SERVING SUGGESTION:

• The whole pan of Brownie’s will easy slide onto a cutting board for easier cutting. (careful to only use silicon or wood tools INSIDE the skillet to maintain that beautiful non-stick surface and your warranty)

• Ice cream, shaved chocolate, more chocolate morsels or you know … both!

  ALTERNATIVE METHOD: Albana shared with me that she also makes this brownie IN the pan, the mixing and all and it’s very clever. Use a spatula to mix.

• Melt the butter in the pan over medium low heat

• add the sugar and stir well to incorporate and “melt” the sugar

• stir in the dark cocoa until well mixed

• REMOVE from heat:

• add both eggs and the vanilla, salt and finally the flour

• Mix well OFF the heat and pat into place to smooth the top

• sprinkle the morsels over and place in the oven.