Posted by: Wink | December 3, 2010

A Vegetarian dinner for two…


      1/2   c            Yellow cornmeaal
      1/4   c            All-purpose flour
      1/4   ts           Baking soda
      1/2   ts           Ground cumin
      1/4   ts           Salt
      1/4   ts           Pepper
       1    md           (7oz) zucchini
       1                 Egg
      3/4   c            Buttermilk
    1 1/2   tb           Canola oil
      1/2   c            Fresh or canned whole corn
       1                 Green onion with top, minced
                         About one T butter or
                         Sour cream

   In a large bowl, stir together cornmeal, flour, soda
   cumin, salt and pepper Using large holdes on a
   shredder, shred zucchini to make 3/4 cup (packed).
   Squeeze with your hands to extract excess moisture. In
   a medium-size bowl, mix egg, buttermilk, oil,
   zucchini, corn and green onion.  Pour liquid into dry
   ingredients and stir until evenly moistened. Heat a
   large skillet or griddle over medium-high heat.
   Grease lightly with butter.  Spoon about 2 tablespoons
   bater onto skillet for each cake, spreading batter to
   make 3-inch cakes.  Cook until tiny bubbles form in the
   centers and edges of cakes appear dry; turn and cook
   other sides until browned and cakes puff slightly.
   Serve 2 or 3 cakes per person. Top each serving with
   sour cream as desired.


1/4 cup olive oil

1/4 cup sage leaves, loosely packed

1 tablespoon coarse salt, more for tossing

3 heads cauliflower, cut into florets

About 1 teaspoon table salt

6 tablespoons unsalted butter

1 lemon, zest finely grated.

1. Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.

2. Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.

3. Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.

4. Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.

Yield: 10 to 12 servings.


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