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The Tuscan soup sounds delicious, I'll try that.

Back to the celery stack: I use them in a chicken dish: take chicken legs and
cover them with mustard, cut up celery stacks, put both in an ovenproof dish,
add a bit chicken broth to it and bake until the chicken is tender. Very simple
dish but so flavorful.

1 Reply

@CalamityJane,

We did a similar thing with our roast chicken at Christmas. The chicken was roasted on top of a combo of celery/fingerling potatoes/onions/key limes. The celery adds great flavour and scent.

1 Reply

@ehBeth,

ehBeth wrote:

The celery adds great flavour and scent.

It certainly does! Celery is also good as a snack with peanut butter spread on it.

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I saw an unusual looking, green cauliflower at the market the other day. Can someone tell me, please, does this variety taste any different to the common, white, variety? And would you cook it in pretty much the same way as the usual variety?

2 Replies

@msolga,

Coincidentally, we had some tonight for dinner.

It is what we call broccoflower in California. You prepare and cook it the same way you would a head of cauliflower.

To me, it tastes mostly like cauliflower with a hint of broccoli flavor. They counterbalance each other to give a milder flavor of both vegetables.

http://www.taste.com.au/images/articles/untitled01171155.jpg

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@Butrflynet,

Here's the page on it at the Cook's Thesaurus website:

http://www.foodsubs.com/Vegiesinflor.html

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@Butrflynet,

Ah, I see, butrflynet. I was a bit put off by that weird, sort of radioactive looking, green colour! Laughing

Broccoli seems a popular choice for this sort of "cross breeding" - broccolini is currently my favourite vegetable. Love it! Rather expensive here, though.

1 Reply

@msolga,

http://www.foodsubs.com/Photos/broccolini5.jpg

Ah here it is!: broccolini. A cross between broccoli & Chinese broccoli. Fantastic. But mind you, I'm very much a "stem" person in these matters, much less a "flower" person. And as for cabbage stems! I'm addicted! They are wonderfully sweet & crunchy, raw. I can never understand why people throw away stems or complain at the greengrocer's that there's too much stem on their broccoli. The best part of the plant, I reckon!

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@Butrflynet,

Quote:

Coincidentally, we had some tonight for dinner.

Could I ask how you cooked it, Butrflynet?
Any brilliant ideas? I'm sort of stuck with steaming cauliflower ... then (generally) adding a cheese sauce.

2 Replies

@msolga,

I am trying to find out about the "white" asparagas.

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@alex240101,

I have never heard of it, Alex. When you do find out something, could you share it with us?

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@msolga,

I just put a bit of water in a pot and put the florretts in a steamer rack and cooked them until fork tender.

Didn't do anything else to it other than sprinkle a bit of salt on it once it was on the plate.

It is too good to do anything else to. I like the pure natural flavor of the veggie.

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@alex240101,

http://www.foodsubs.com/Stalk.html

Quote:

white asparagus Notes: Growers make asparagus white by shielding it from the sun, thus stifling the production of chlorophyll. The result is daintier looking and a bit more tender than green asparagus. Substitutes: asparagus

Quote:

asparagus
Pronunciation: uh-SPARE-uh-gus

Asparagus has a wonderfully distinctive flavor and a meaty texture. It's often served as a side dish, after being steamed or briefly boiled. Better cooks insist that it be peeled first, but many people skip this step. To remove the tough base, simply snap the asparagus in half with your hands. The stalk should break right about at the point where it starts getting too tough to serve to company.

There's a purple variety, but it turns green when it's cooked and so loses its novelty. White asparagus, on the other hand, is more tender than green, and more expensive. Asparagus is often available year-round, but the best time to buy it is in the spring.

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Not that long ago, I recall someone (I think it was ehBeth) posted a cauliflower recipe on one of the cooking threads here which received rave reviews! Could someone kindly tell me which thread that was? (You see I have this cauliflower in my fridge, just waiting for something interesting to be done with it. And I can't think of anything remotely inspiring myself!)

Thanks,
Olga

1 Reply

I've got a cooking question. I have four New York Strip Loins, about .5 lb each. I'd like to make Beef Wellington tonight, but have only used roasts. Can I cook all these steaks in one pastry, and if so, for how long? If I can't, how long should I cook them for, individually? And at what temp?

Two of us like med-rare, and one likes his well-done.

Any advice is appreciated. Thanks.

1 Reply

@msolga,

We eat a lot of broccoli/cauliflower - the broccoflower combo is expensive
here too, yet I haven't found that the taste justifies for the higher price.

I have found this site very helpful. Such good recipes for cauliflower
http://www.hertzmann.com/articles/2004/choufleur/

2 Replies

@alex240101,

Ask Walter, in Germany they love white Asparagus - probably because they
only can buy it a few weeks out of the year. With hollandaise sauce and ham
wrapped around it's delicious.

Here is one with baked cheese

http://www.genial-lecker.de/archiv/ueberbackener-spargel.jpg

1 Reply

@msolga,

msolga wrote:

Not that long ago, I recall someone (I think it was ehBeth) posted a cauliflower recipe on one of the cooking threads here which received rave reviews! Could someone kindly tell me which thread that was? (You see I have this cauliflower in my fridge, just waiting for something interesting to be done with it. And I can't think of anything remotely inspiring myself!)

Thanks,
Olga

Check these old threads of yours:

http://able2know.org/topic/75410-1

or

http://able2know.org/topic/77216-1

Not sure which one you are looking for. Both threads are full of good suggestions.

2 Replies

@Mame,

Mame wrote:

I've got a cooking question. I have four New York Strip Loins, about .5 lb each. I'd like to make Beef Wellington tonight, but have only used roasts. Can I cook all these steaks in one pastry, and if so, for how long? If I can't, how long should I cook them for, individually? And at what temp?

Two of us like med-rare, and one likes his well-done.

Any advice is appreciated. Thanks.

Have you considered putting them back together in a roast form and using butcher's twine to tie them together? If you do that, I'd proceed with your usual method for a roast.

You could stick some herbs or stuffing between the layers of steak as you are reforming the roast too.

1 Reply

@Butrflynet,

Well, I did consider that but we have a Red Seal chef at work and he suggested I do them individually, so I think that's what I'll do. Only cook (400 deg) until the pastry turns a nice golden colour, so I'm okay.

But thanks for responding, But. or BFN. Smile

0 Replies

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