Roasted Cauliflower with Capers




Roasted Cauliflower with Capers
adapted from Gourmet
1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
5-6 garlic cloves, sliced
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup lemon juice + zest
4 tablespoons finely chopped shallot
2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
1/2 cup hazelnuts (2 1/4 ounces), or almonds, toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
3-4 tablespoons capers

Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower and garlic slices with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
Whisk together lemon juice, zest, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add parsley, half of nuts, capers and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

Beer-Marinated Roast Chicken w/ Peruvian Rice



Roasted Chicken

http://weight-watchers-points-recipes.blogspot.com/2009/04/peruvian-roasted-chicken-with-aji-verde.html

1 whole chicken
4 oz beer
1/4 cup white vinegar
1 lime, juice of
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
1 tsp chili powder
salt
paprika

Wash chicken and remove all fat. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano. Place in a large bag and marinate overnight.

Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up. Discard marinade. Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°. Let the chicken rest for 5 minutes before carving.

Anchovies on english muffin

Peanut Butter Sandwich Cookies

Cinnamon Raisin Bread - "5-minute" challah dough

Challah Master Dough
Artisan Bread in Five Minutes a Day
(half of original recipe - 2 loaves)

1 cups lukewarm water
3/4 T instant yeast
3/4 T kosher salt
2 lg eggs, slightly beaten
1/4 cup honey
1/4 cup unsalted butter, melted
3 1/2 cups unbleached all-purpose flour (or whole wheat white flour)

In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. Stir until you don’t see any more dry bits of flour (about a minute). Cover (not airtight) and let rise at room temp for aroujnd 2 hours. Stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.

Take the dough out of the fridge and divide in half. Roll out to 1/4" thickness, approximately the width of the loaf pan. Sprinkle with sugar mixture (1/3 c brown sugar, 3 T cinnamon), walnuts, raisins. Start from the shorter end and roll. Pinch seams. Place into oiled pan tucking in the ends. Let rise at room temp around 2 hours until doubled in size.

Bake in preheated 350 degree oven for around 45 minutes.

Grilled squid with white beans and Jalapeno salsa