Author Archives: Pumpkin Ridge Gardens

Celeriac and Cheese Puree

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  • 1 large celeriac (2-3 lbs.)
  • 2 large eggs
  • 1/2 c. whole milk or half-and-half
  • salt and pepper
  • 1 c. grated Gruyere
  • 1 c. plain yogurt
  • 3 Tbsp. lemon juice
  • 1 Tbsp. fresh parsley

Quarter peeled celeriac, cook in boiling water until tender (about 30 minutes).  Drain.  Puree, using as much of the milk or half-and-half as necessary to get the mixture smooth.

Preheat the oven to 350 degrees.  Combine puree, egg yolks, remaining milk, salt, and pepper in a mixing bowl.  Beat until well-blended and stir in cheese.  Beat egg whites into soft peaks and fold into celeriac mixture.

Pour into a large buttered casserole or a 5-by-9-inch loaf pan.  There must be enough room for the mixture to rise.  Cover and bake until a tester comes out clean, about 30 to 40 minutes.

Allow to cool for 5 minutes and unmold onto a serving plate.  Serve with a sauce made of the yogurt, lemon juice and parsley.

From the Winter Harvest Cookbook by Lane Morgan.

Cauliflower-Cheese Soup

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  • 2 cups potato chunks
  • 1 cup chopped onion
  • 2 cups cauliflowerets
  • 1 ½ tsp. salt
  • 1 cup chopped carrot
  • 4 cups stock or water
  • 3 medium cloves garlic

Place above ingredients together in pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes. Puree in blender or food processor until smooth and creamy. Transfer to a kettle or double-boiler and heat gently while whisking in: 1 ½ cups grated cheddar,  ¾ cup milk, ¼ tsp. dill weed, ¼ tsp. ground dill or caraway seed (or ½ tsp. whole seed), ¼ tsp. dry mustard, and black pepper. Steam or sauté 1 ½ cups more cauliflowerets and add to soup. Just before serving whisk in ¾ cup of buttermilk. Top with chopped scallions.

Serves four to five.

From the Moosewood Cookbook.

Cauliflower Pakoras

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This Indian cauliflower recipe actually got our kids to try and like cauliflower!

Batter:

  • 3/4 c. garbanzo bean flour
  • 3/4 tsp salt
  • 1/2 tsp. whole cumin seed (optional but nice)
  • 2/3 c. warm water
  • 1 tsp. vegetable oil
  • pinch of cayenne (optional)
  • 1 tbsp. ground coriander

Other ingredients:

  • 1 small head cauliflower
  • vegetable oil for deep frying

Whisk together batter ingredients until smooth. Let sit 20-30 minutes in a warm place.  Wash cauliflower and break into florets. Cut large ones in half.

Heat oil for deep-frying, 2 inches deep, in a medium saucepan to approx. 375 degrees. If you don’t have a thermometer, test temperature by dropping a small piece of cauliflower into the oil. It should rise quickly to the surface, bubbling vigorously.

Coat each floret with batter and lower carefully into hot oil. Don’t overcrowd the pot. The florets should be golden brown and tender, but not too soft. Don’t let oil get too hot or the fritters will be too brown and crisp.

Remove florets with a slotted spoon, drain on paper towels and either serve immediately or keep warm in the oven while subsequent batches are prepared.

From Sundays at Moosewood Restaurant.

Cauliflower Gratin with Gruyere and Hazelnuts

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  • 1 medium cauliflower
  • Salt and freshly ground pepper
  • ½ cup crème fraiche (see note)
  • ¾ c. shredded gruyere cheese
  • 3 Tbsp. bread crumbs
  • 3 Tbsp. hazelnuts, toasted and coarsely chopped
  • 2 Tbsp. flat parsley for garnish

Butter a 2-quart baking dish or gratin pan.  Preheat oven to 375 degrees.  Cut cauliflower into small florets.  Bring a large pot of water to a boil and salt generously.  Add cauliflower florets to pot and cook until tender, but not mushy, about 5 minutes.  Drain florets and pat dry with a kitchen towel.  Toss cauliflower with crème fraiche and half the cheese in the prepared baking dish.  Season to taste with salt and pepper.  Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts.  Bake on center rack until cheese has melted and bread crumbs and nuts are golden, 20-25 minutes or more.  Garnish with parsley.  Serves 5 or 6.  Note: you can make crème fraiche by whisking 1 cup whipping cream with 1/3 c. sour cream in a nonreactive bowl.  Let stand at room temperature until thickened, 6 hours or longer; then cover and refrigerate.

Makes about 1 1/3 cups.

From Foodday.

Cauliflower Confit

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  • 1 medium head cauliflower
  • juice of 1 lemon
  • ½ onion, chopped
  • 1-2 cloves garlic, minced
  • 2 sprigs thyme
  • salt & pepper
  • 8 oz white wine
  • 1 ½ cup olive oil

Cut cauliflower into equal sized florets.  Blanch florets in salted water for 30 seconds to 1 minute.  Drain cauliflower and refresh in a bowl of ice water until cold.  In a sauce pan bring wine and chopped onion to a slow boil until reduced by 1/3.  Meanwhile, in another pan, gently warm olive oil, garlic and thyme.  Watch the temperature closely, you want infuse the oil with the flavor of garlic and thyme without cooking either one.  When wine has reduced, add the olive oil (straining out garlic & thyme) and remove from heat.  When this mixture has cooled to approx. 100 degrees, combine with refreshed cauliflower, season with salt and pepper, add lemon juice then refrigerate.  Allow to marinate in refrigerator for two to three days before serving.  This will last for two to three weeks in the refrigerator.  It can be served alone as an appetizer or be added to any fresh green salad.

Cashew Salad with Tamarind Dressing

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  • 8 Chinese cabbage leaves
  • 1 large carrot
  • 1 cucumber
  • 6 scallions
  • 8 slices dried mango
  • ½ cup cashews, toasted and coarsely crushed

For the dressing:

  • 1 ½ Tbsp. tamarind paste
  • ½ tsp. coarsely crushed toasted Szechuan peppercorns
  • 2 tsp. sesame oil
  • 1 garlic clove, finely chopped
  • ½ tsp. brown sugar
  • 2 Tbsp. Thai basil or cilantro, chopped
  • Salt to taste

Put tamarind paste, Szechuan pepper, sesame oil, garlic, sugar and chopped herb into a screw-top jar and shake well. Set aside. Stack the Chinese cabbage leaves on top of one another and slice thinly. Julienne or grate the carrot into long thin sticks about 2” long. Seed and slice the cucumbers into long thin 2” sticks. Divide the shredded leaves onto four plates, top with the strips of carrot and cucumber. Top with chopped scallions and dried mango. Drizzle the dressing over the salads and sprinkle cashews on top. Serve immediately. Serves 4. From Easy Vegan from Ryland Peters and Small.

Carrots and Rutabagas with Lemon and Honey

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  • 1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
  • 1 pound carrots, peeled, cut into matchstick-size strips
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup fresh lemon juice
  • 3 tablespoons honey
  • 1 teaspoon grated lemon peel
  • 1/2 cup chopped fresh chives

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.  Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

From Bon Apetite November 2001.

Carrot Salad

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  • 2 cups grated carrot
  • 3 Tablespoons lemon juice
  • 1 grated apple
  • ¼ cup coconut
  • ½ cup orange juice
  • 1/8 teaspoon ginger

Mix grated carrot and apple.  Add orange juice, lemon juice, coconut and ginger.  Mix well.  Serve chilled.

Serves 4.

From The New Laurel’s Kitchen.

Carri’s Salad Dressing

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  • 1/4 c each brown sesame seeds and sunflower seeds. Soaked for 4-6 hours
  • 1/2 c olive oil
  • juice of 2 lemons
  • 1/4 c apple cider vinegar
  • 1 1/2 T white miso
  • 2 cloves garlic
  • 4 slices ginger
  • 1 tsp chili powder
  • 2 T tamari
  • 1/4 tsp salt
  • 1/4 c water

Blend all ingredients together in a blender.

Carote Insalata

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  • 2 lbs carrots
  • coarse grain salt
  • 1 med lemon
  • 15 sprigs Italian Parsley
  • 2 cloves garlic
  • 2 Tbs. capers
  • ½ cup olive oil
  • salt & pepper to taste

Boil carrots, skin on, for 10 minutes.  Remove skins by rubbing under cold water.  Cut into ¼ inch disks.  Cut lemons into quarters then slice as thinly as possible.  Chop parsley and garlic.  Mix all ingredients in a glass bowl & season to taste.  Serve at room temperature.