Braised Cauliflower with Garlic and Anchovies
1 medium head cauliflower (core removed and cut into same-size
4 cloves garlic, thinly sliced
1 tablespoon anchovies chopped
⅛ teaspoon red pepper flakes, crushed
4 tablespoon olive oil
¼ cup chopped fresh parsley (or more)
1 tablespoon lemon juice
salt and pepper
Cut the cauliflower in half, cut out the core part, and cut the
cauliflower into same-size flowerets.
Heat half the olive oil in large, heavy non-stick frying pan. Sauté the
cauliflour for about 10 minutes until mostly done. Then remove to a dish.
In the same pan, with a the remaining oil, sauté the garlic and anchovies
for a minute or two until it is turning brown, then turn heat down, return the
cauliflower to the pan, cover and simmer for 10-20 minutes until tender.
Put in bowl, use lemon juice to deglaze the pan.
Mix in chopped parsley and serve hot.
Roasted Zucchini with Garlic
2 lb zucchini, 3 large, each cut lengthwise twice,
and then cut in half across the middle
2 tablespoons fresh minced garlic clove
½ cup olive oil
Salt and freshly ground black pepper
2 teaspoons Herbes de Provence
Preheat oven to 450ºF. Place the zucchini pieces on a cookie sheet,
skin down. Mix the garlic with the oil in a small bowl. Spoon garlic
oil mixture over all of the zucchini pieces. Place in heated oven on the top
rack. Bake for 15 minutes. If not browning, place under the broiler
for a few minutes. Remove from oven and place in a bowl. Mix in Herbes
de Provence. Add salt and pepper to taste.
Herbes de Provence
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon dried summer savory
½ tablespoon dried rosemary
Herbes de Provence can vary in content and proportion. Usually the mix
will include thyme, bay leaf, rosemary, savory and basil. You can
prepare your own blend using these herbs along with other quantities
of aromatics such as lavendar, fennel seeds and sage all depending on
your personal taste.
Put the herbs in a jar with a screwtop lid and shake together.
Make sure it is well sealed and store away from direct sunlight.