Tuesday 24th November 2020.
November 24, 2020
Today is all about food. Tuesday we always link up with our Feisty food Sara and in the eight o’clock hour today it is indulgence time with Chocolate.
My guest is Karina Carrero Blanco from Panamanian chocolate manufacturer Oro Moreno.
Oro Moreno was born in 2013 in a small laboratory as an undertaking to promote the development of national cocoa to artisanal chocolate.
From the beginning, our purpose has been to make Panamanian artisanal chocolate of the highest quality, with unique Panamanian flavors, that transcended our borders, and thus bring a piece of Panama to all corners of the world.
We are the pioneers of this industry in Panama and over the years we have built a national culture and a wonderful history of flavors that represent and taste Panama. That’s why our motto “Panama in a chocolate”.
Feisty Foodie Sara is back on the line and today we do things with the humble Cauliflower.
½ small onion, diced
1 large head cauliflower, cut into florets
2 tbsp. extra-virgin olive oil
2 tbsp. freshly chopped parsley
1 tbsp. fresh lemon juice
1 tsp. fresh thyme leaves
Freshly ground black pepper
- Heat oil in a large skillet and sauté onions until translucent and the edges are golden brown.
- Meanwhile, place florets in a large food processor and pulse until finely chopped (to use a box grater, grate florets along the medium holes), plus until about the size of rice (or a touch smaller).
- Place riced cauliflower in a clean kitchen towel and ring out any excess moisture.
- Add rice to onions and cook until tender, 5 minutes. Add herbs and lemon juice, and season with salt and pepper.
2 medium heads of cauliflower
Olive oil spray
1 teaspoon kosher salt divided
1/2 teaspoon black pepper divided
1 teaspoon garlic powder divided
1 teaspoon paprika divided
1 teaspoon coriander divided
- After you wash the cauliflower and trim it, you cut it into thick slices. Make them about 3/4-inch thick, and don’t worry about those that end up falling apart (and some inevitably will). You can simply bake them as florets with the intact slices.
- Spray the cauliflower slices with olive oil and sprinkle them with the spices.
- Bake them until golden-brown and fork tender, 10-15 minutes per side in a 425°F oven.
Note: The only challenge here is that when you cut the cauliflower head into slices, some of it will fall apart and turn into florets. That’s why you need two cauliflower heads for this recipe, to account for the slices that fell apart on you. Just roast the small pieces on the side of the baking pan.
Alternative flavours: You can replace these spices with a Zaatar blend (mix with a bit of EVOO and brush cauliflower) and serve with tahini for a delicious twist!
This is one of my favourite Indian dishes! There are many different preparations for it, but the key is making sure that the veggies don’t get overcooked and soggy!
We’re going to start by making a ginger-garlic paste. This is something that you can keep in your fridge for many recipes, or even spoon into an ice cube tray and free. This mixture is a base for many Asian dishes.
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
2 potatoes medium, sliced or cubed
1 cauliflower medium, cut into small florets
1 onion medium, chopped
2 tomatoes medium, chopped
1/2 teaspoon cumin seeds
1.5 teaspoons ginger-garlic paste (see recipe above)
1/4 teaspoon turmeric powder
½ cup water
1/4 teaspoon red chili powder or to taste
1 tablespoon coriander powder
3-4 teaspoons oil
2 tablespoons chopped cilantro
salt to taste
Mix 2 tbsp of the garlic ginger paste with the turmeric, coriander and ½ cup of water (this is a simple wet-masala), set aside.
Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them. Drain on a tissue paper and set aside. (if you prefer, you can roast the cauliflower and potatoes for about 25-30 minutes at 400 degrees)
In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
Add the onions and cook for 2 minutes till translucent.
Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
Add the chopped tomatoes and cook for 2 minutes till they are little soft, then add red chilli powder.
Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
Add chopped coriander leaves and give a good mix and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies.
Garnish with some more coriander leaves and serve hot with any Indian bread.
- Add lots of chopped cilantro leaves to your aloo gobi, it adds a lot to the flavor.
- You can even deep fry the potatoes and cauliflower till they are completely cooked and then add them to the masala. But deep frying = more calories so it’s not the way I make aloo-gobhi at home regularly.
- Adjust spice levels to taste.
- You can also sprinkle some kasuri methi (dried fenugreek leaves) on top for added flavor.