Friday, January 18, 2013
a couple of recipe suggestions
My computer has been broken since mid-November, so I'm going to try posting this from my tablet. It's more work, so the formatting might not turn out just right.... I just wanted to tell you real quickly about a couple of really tasty recipes I fixed from the New York Times yesterday when Ana came over to cast on for our hat knitalong and have lunch. I made this cauliflower dish exactly as written except that I used some fake, vegan parmesan in place of the cheese. The parmesan tastes just like the kind you shake from the green can, but it worked out well with my cauliflower. The cauliflower got a pleasant, surprisingly fluffy texture from being boiled, then baked. I also made this roasted carrot salad, and it too was a real success. I left out the olives as we were already having a lot in the cauliflower, and I had some radicchio on hand so used it in place of the arugula. It was so pretty and red and orange, I decided to make it even redder by adding some pomegranate arils. So yummy!