Low carb comfort food? Sign me up! Upon finding myself in possession of a generous amount of cauliflower, I looked through a few cookbooks and blogs for inspiration, and one of my all-time favorite blogs, Smitten Kitchen, came through with a great idea for cauliflower cheese. It’s kind of like mac and cheese, only with cauliflower instead of macaroni. Doesn’t it sound delicious? I thought so! So here’s my version. I’ve adapted Smitten Kitchen’s recipe by using Gruyére instead of Cheddar, adding some extra Dijon mustard, and topping it with some smoked paprika and crunchy panko (breadcrumbs). (But you can leave those off if you are avoiding all carbs, or substitute sliced almonds.) Continue reading
Do you ever have a day in the early autumn when you absolutely *must* have comfort food? OK, maybe more than one day? A day like that just happened for me, while the NYC area was being rained on by a Nor’Easter for a week, while waiting to see if a hurricane was going to hit us next. I decided I *needed* to make classic macaroni and cheese, with a Radish Rose twist.
Where does one turn for the best classic recipes? To Cook’s Illustrated New Best Recipe, of course! For my Radish Rose variation, I added smoked paprika and dijon mustard to the classic cheese sauce, and I mixed in some kale before baking for extra healthy yum (not that this dish is slenderizing in any way!). And instead of regular bread crumbs, I used panko for extra crunchiness in the golden brown topping. I also baked it instead of broiling it as the original recipe says, because of that time I caught a breadcrumb topping on fire in the broiler. See? I can be taught. Continue reading
My office recently moved to from midtown to downtown Manhattan, and I’ve been having a lot of fun exploring the neighborhood. One day my foodie friend and I were wandering around TriBeCa looking for a place to have lunch. We passed by a spot called Tiny’s, located in a 3-story pink townhouse built in 1810 – and she said “Hey! I hear their kale salad is famous.” Sold! We happily ordered it, while enjoying Tiny’s decor, which includes exposed brick walls, original tin-tile ceilings and a Masonic-themed copper-and-marble bar. The salad was crunchy, delicious, and refreshing on a super-hot day, with slightly mustardy, slightly gingery dressing, and an umami accent from the aged gouda grated over the top. Since we both love to cook, we kept puzzling over what might be in the dressing and whether there was a way to recreate the goodness at home. Luckily, she found a take on it by The Bari Studio (they must be as obsessed with this salad as we are!), so I used their recipe as my starting point. But don’t worry, Tiny’s, we’ll definitely be back for your original version! Continue reading