Goin' Green; Spring Green That Is - Gremolata

Well, it's official - 12 days ago Punxsutawney Phil saw his shadow and spring is on the way.  Or at least, it is suppose to be.  I am beginning to think that Punxsutawney's predictive powers propose no promise of pacifying the North Pacific's propensity for protracting it's piercingly polar presence.  Then again, knowing that nefarious Nor'easter that nailed New England, it's fair to figure that Phil's forest floor forecast is faulty.

But even though it seems that Spring won't "spring" for another six weeks hence, there is no reason that you cannot "taste" springtime on a plate.  I am speaking of the infamous gremolata.  For nothing tastes quite as "green" as gremolata.  OK, Pesto tastes green too, but I have already posted about that.  :)

Gremolata recipes are fairly varied, but it's safe to say that they ALWAYS contain lemon zest.  Without the lemon zest, Gremolata looses it's sunny disposition and tastes more like a rainy day.  Which is sad indeed.  As far as other ingredients are concerned, there is a little more fluidity.  Usually it involves some combination of Garlic, Mint and Parsley; mainly because Gremolata is the key ingredient in Ossobucco alla Milanese (braised veal shank).  Tone down the Mint, or remove it completely, and Gremolata's verdant visage is a welcome addition to seafood and vegetables as well.

I take a little bit more of a pesto route when I make Gremolata and include nuts, pistachios in particular, but they are not necessary.  I do this because Gremolata is devoid of both cheese and olive oil, unlike Pesto Genovese, and the nuts give the "sauce" a little more body and substance without "pesto-izing" it too much.  But that is just my own personal preference.

My newest favorite vehicle for Gremolata conveyance is the Cauliflower "steak".  But as I stated earlier, it is also magically delicious over shrimp and fish.

Gremolata

1 bunch of Italian Flat-Leaf Parsley (none of that soapy tasting curly stuff)
2-3 cloves of Garlic
2 TB Pistachios
Pinch of Kosher Salt
Juice of 1/2 Lemon
Zest of whole Lemon

Normally I would break out my mega mezzaluna for something like this, cause I prefer the texture created by hand chopping, but I was in a hurry.  Luckily, Gremolata doesn't emulsify as easily as pesto does, since it contains no Olive oil.  Thus, you can cheat with a food processor and still retain some form of texture.

In the work bowl, add Garlic, Parsley and Pistachios and give it several pulses to break everything down.

Add a pinch of Salt, and pulse again.

Add Lemon Juice, and pulse.

Add Lemon Zest and pulse briefly.

Serve over Cauliflower Steak or Shrimp.

mmmmmmm 

Fear not, my friends, though spring be late,
And Old Man Winter doth fulminate,
Your appetite may yet be sate,
With Springtide greetings on a plate.

Mangia!!
~~

Wordless Wednesday - Cauliflower "Steak" with Gremolata

~~

Cauliflower Power - Cauliflower & Chestnut au Gratin with Asiago Cream

I don't know 'bout you, but I really love cauliflower.  Especially when it is covered in cheese sauce (mornay).  And nothin' says cheesy mornay lovin' with complete conviction the way an "au Gratin" can.  This is one of my most favorite au Gratins, followed very closely by Pommes de Terre au Dauphinois.  Who can possibly say "No" to Cauliflower and Chestnuts baked in a thyme laced Asiago Cream sauce.  It's utter decadence.  Which is why I only make it once a year.  And Thanksgiving is the perfect Holiday to bust this one out.

I believe I originally got this recipe from the Hastings. Then again I have read so many recipes over the years, it could truly be anyone...  LOL   I know it originally called for 3/4 lb Purple Cauliflower and 1 lb of White Cauliflower.  Me? I prefer to use the 3/4 lb of the Orange Cauliflower instead, but could not find any this year. I also like to change out the Parmigiano-Reggiano for Asiago, though it is quite tasty with Gruyere as well.

I apologize for the final pictures looking kind of messy, but it was Thanksgiving.  In this family, no one is really willing to take a chance that the food might get cold in order for someone to take a picture of it... LOL

Cauliflower and Chestnut au Gratin

1 3/4 lb (795 g) Cauliflower florets, cut into bite sized pieces (or 1 lb White and 3/4 lb Orange)
12 Roasted Chestnuts, chopped
4 cups (945 ml) Heavy Cream (yeah, you know it's gonna be good)
2.6 oz (75 g) (3/4 cup) Asiago d'allevo, freshly grated (and now it's better than good)
1/2 tsp Thyme, chopped
8 oz (225 g) fresh French baguette, torn into 2-inch pieces
2 TB Thyme leaves, chopped
1/4 cup Parsley, chopped
3 TB Chives, chopped
1 1/2 tsp Lemon Zest
1 clove Garlic, finely minced
~1 1/2 tsp Kosher Salt
~3/4 tsp Black Pepper
4 oz (113 g) (1/2 cup) (1 stick) Unsalted Butter, melted (and this makes it awesome)
~1 1/2 tsp Kosher Salt
~1/2 tsp Black Pepper

Preheat oven to 400 degrees.
Disassemble the cauliflower head into bite sized pieces...

For reference, that is about this big....

In a medium stockpot, combine Cauliflower, Chestnuts, and Heavy Cream.

Bring to a boil over medium-high heat; immediately reduce heat to low and simmer until Cauliflower is tender. (about 10 to 12 minutes)

Remove cauliflower and chestnuts from cream with a slotted spoon and set aside to cool.

Add shredded Asiago and Thyme to the Cream and bring to a boil over medium flame.

Reduce heat to low and Simmer until cream sauce reduces by half and thickens slightly. (about 15-20 minutes)

Meanwhile, it's time to make the bread crumb topping......

Tear the baguette into 2 inch pieces.

Place in the bowl of a food processor and pulse until breadcrumbs are formed.

Transfer crumbs to a large bowl, then add Thyme, Parsley, Chives, Lemon Zest, Garlic, Salt, and Pepper;

Mix with hands until well combined.

Drizzle with melted Butter and toss with a fork until the crumbs and herbs are evenly coated; set aside.

When the sauce is ready.....
Return cauliflower to Parmigiano-Reggiano Cream mixture and stir to coat well, then season with Salt and Pepper.

Spoon Cauliflower mixture evenly into a 9 x 13 baking.

Top with the Breadcrumb mixture.

Move the baking dish to the oven and bake until topping is golden and sauce is bubbling. (about 4 to 5 minutes)

Serve warm. (Trust me, it doesn't really have a chance to get cold)

Mangia!!
~~

Seas of Bleu - Conchigli alla Crema Azzura

Bleu Cheeses.  You either love them, or hate them.

I find myself in the love category when it comes to this somewhat pungent penicillin perforated potentate of the cheese persuasion.  Whether Danish, Saga, Castello, Stilton, Cambazola, d'Auvergne, Roquefort, Norbury, de Bresse, Gorgonzola, Saint Agur or Rogue River.  Whether made from a closed herd of Fresian cows in England, constructed from Sheep milk and cave aged, goat milk or a combination of all three. They all have their own special characteristics even though they are all based on Penicillin. Yep, Penicillium Roqueforti and P. Glaucum.  Sadly, this species of penicillin does not make a good antibiotic for human sicknesses, but it sure makes some pretty awesome cheese.  LOL

When I am in the mood for a cheese-centric pasta dish, that is NOT Macaroni and Cheese, this is my goto recipe.  Toothy shells or gnocchi (the pasta not "di Patate") bathed in a sea of creamy azure cheese, accented with Shallots, Lemon Zest and Muscat Canelli wine.  I could seriously drown myself in this stuff.  I will warn you though, it's VERY rich.

I think my favorite part is how the shells, or in this case Gnocchi pasta, harbor the sauce within it's al dente folds.  YUM... OK, I need to go bury my face in a bowl now... 

Conchigli alla Crema Azzura

3 Tb Butter
2 Shallots Minced Fine
1 clove of Garlic Minced fine
2 oz Muscat Canelli or Muscato
3 oz Chicken Stock
12 oz Heavy Cream
8 oz Gorgonzola Dolce (Dolcelatte, Creamy Gorg or Young Gorgonzola), crumbled
Zest of 1 lemon
Pinch of Kosher salt
Freshly Ground Black pepper
1 lb Conchigli or Gnocchietti di Siciliana
Handful of Italian Parsley, finely chopped

Bring a large pot of salted water to a boil and drop the pasta.

Over medium heat, melt butter and sauté shallots and garlic about 3 minutes.

Add the Muscat and let it reduce by half.

Reduce heat to low and add stock and cream, then bring back to a simmer.

Stir in the crumbled gorgonzola and stir until melted.

Add the Lemon zest.

Season with Kosher Salt and Cracked Black Pepper.

Drain the pasta and place in a large shallow bowl.

Pour the Gorgonzola Sauce over the Pasta and toss to coat.

Sprinkle with the chopped Parsley and toss again.

Serve immediately.

Dive into a sea of blue-green deliciousness.

Mangia!!
~~

Ah, Puppy Breath - Parsley Pooch Pops

For anyone who has followed this blog over the last couple of years you probably have a pretty good insight into how my mind works and have been privy to my somewhat outspoken opinions on certain things.  (shout out to all my beeps out there - Sorry I have not been around in the forums that much)  Such concerns as nutrition and FDA labeling regulations, or lack there of, coupled with conflicting information regarding the health of certain foods.  Yes, I have lived through the scandal over the evils of the avocado, now they are touted as one of natures miracle foods. Oye Vey!   Or how the makers of NutraSweet finally admit that there are "side effects" from consumption (like seizures).  Or how Stevia had to be sold as a "supplement" instead of a sweetener due to NutraSweet lobbyists.  Blah Blah Blah... I could go on for hours, but I will stop there; at least where human food is concerned.

I wanna talk about your dog's food, of which the FDA regulations are pretty much nil.  Yeah, that's right.  The FDA allows for pretty much ANYTHING to be placed in dog food.  I can tell you horror stories, but there is enough of that all over the net.  And while some of the information is fanatical propaganda, sadly, most of it is true.  Then you have the constant recalls of this food or that food because some by-product shipment from China was contaminated with this or that. Top that off with the preservatives that are used which are deemed to dangerous for human consumption. It's a recipe for health disaster.

I lost my last companion to Diabetes due to a veterinarian prescribed special dog food, that upon closer inspection of the ingredients, was nothing but a steady diet of junk.

Brewers Rice, Corn Starch, Pork Fat (preserved with mixed tocopherols and citric acid), Dried Egg Product, Powdered Cellulose, Chicken Liver Flavor, Flaxseed, Potassium Citrate, Soybean Oil (preserved with BHA, propyl gallate and citric acid), Calcium Carbonate, L-Lysine, Iodized Salt, Choline Chloride, vitamins (Vitamin E Supplement, Niacin, Thiamine Mononitrate, Vitamin A Supplement, Calcium Pantothenate, Biotin, Vitamin B12 Supplement, Pyridoxine Hydrochloride, Riboflavin, Vitamin D3 Supplement, Folic Acid), Dried Beet Pulp, L-Threonine, Taurine, Vitamin E Supplement, minerals (Ferrous Sulfate, Zinc Oxide, Manganous Oxide, Copper Sulfate, Calcium Iodate, Sodium Selenite), preserved with Mixed Tocopherols & Citric Acid, L-Tryptophan, L-Carnitine, Beta- Carotene, Rosemary Extract.

If you read this ingredient list, you will see that the only protein is this formulation is "dried egg product" and maybe the Chicken Liver "flavor", everything else is just carbs and fat...  Corn starch speaks for itself, but Brewer's rice?  It might as well say, converted white rice.  And the Soybean oil is preserved with BHA - a carcinogen.  A perfect recipe for diabetes in not only humans, but canines....  Which is what happened.

It only stands to rights that I am a little more sensitive to the nutritional needs of my new canine companion.  While I have done a ton of research and have finally found several "dog food" formulas that I am OK with.  I still refuse to buy any of the dog treats available at either the mega-mart or the pet-mart.  If you read the ingredients, they are still full of "junk"; even the ones that claim to be organic or holistic...

In my personal experience there are 3 big bad no no's in canine food and treats...  Gluten (from wheat), Corn (in any form) and Soy.  There are to many chances for intolerance.  Another is preservatives like BHA, BHT, TBHQ, propyl gallate (a xenoestrogen) and Ethoxyquin (which is a pesticide and a hardener used in synthetic rubber manufacturing) ... I figure, if I am not eating preservatives, then neither should canine pal.  Don't get me wrong, I am not going to jump on the BARF wagon or anything (Biologically Appropriate Raw Food).  Simply because part of the reason that Otto had Calcium Oxalate stones in his bladder to begin with was because he was getting TOO much protein, so I don't necessarily agree with that particular diet either.  It's all about balance and stopping the over exposure to harmful chemicals.

Thus I present my formulation for a healthy homemade dog treat that, as a bonus, will help freshen your pets breath as well as promote urinary tract health.  Parsley is a wonder herb.  I don't mean that curly stuff either, I mean good old Italian Flat leaf parsley. Barley, though a grain and technically a carb, is low in gluten.  Flax and Olive oil are good for the skin and coat (though I would not feed more that 1 or 2 a day as flax has other abilities in the "fiber-lax" department, if you catch my drift)  The egg white helps to bind the whole thing together without the extra fat from the yolk and the Applesauce, just makes it taste good.  LOL

Parsley Pooch Pops 

1/4 cup (7 g) (.25 oz) Fresh Italian Parsley leaves (try to keep the stems to a minimum)
1/4 cup (60 ml) (2 oz) Water
1 Egg White
2 TB Olive oil
1/4 cup (75 g) (2.5 oz) Applesauce, unsweetened
2 cups (250 g) (8.8 oz) Barley flour
1/2 cup (85 g) (3 oz) Golden Flax Seeds, ground (or Flax Meal)

Puree the Parsley with the water in the food processor.

In a small bowl, beat the egg white and olive oil together with a fork.

Add the applesauce and Parsley puree, stirring to combine.

In a large bowl, whisk together the Barley flour and ground Flax seed.

Make a well in the flour mixture and pour in the Egg/Applesauce/Parsley mixture.

Stir with a fork until well combined. (Just like makin' pasta)

Wrap the dough in plastic and let it rest at room temp for 30 minutes (this allows for even dispersion of the moisture in the dough)

Line a baking sheet with parchment and begin preheating the oven to 375 degrees.

Begin breaking down the dough into .5 oz (13 g) pieces.

Roll each piece into a ball and load them up on the baking sheet (cause they won't spread or anything)

Bake for 20 minutes.

Turn off the oven and let the "cookies" cool in the oven for 1 hour, if you want a softer center;

or you can let them sit in the oven for 2 hours to dry them all the way through.

And when your puppy is done defending the lawn from wayward leaves,

reward him/her for a job well done.

There is nothing quite like a smile on a dog.

Mangia!!  (after all, you can eat them too, if you want)  LOL
~~