Wednesday, December 14, 2016

Roasted Cauliflower

I made this last night, and it turned out great! Somebody even ate all the leftovers last night.


1 head of cauliflower cut into pieces (the smaller the pieces the faster it cooks)
Olive oil
Garlic powder
Salt 
Pepper
Grated parmigiano reggiano 

Line a roasting pan with aluminum foil for easy clean up. Place the cauliflower florets in the pan and toss with plenty of olive oil. Season generously with salt, pepper, and garlic powder.  Place pan in oven, set to 450, and roast approximately 20 minutes. Cooking time depends on the size of the florets. So, check on it after 15 minutes. It should be dark brown in spots and should offer no resistance when pierced with a knife. Remove from oven, taste and add more salt and pepper if needed. Grate parmigiano reggiano over all. Toss and serve.

Thursday, December 08, 2016

Bourbon balls

Makes just under 4 dozen

  • 8ounces Nilla Wafers cookies
  • 4ounces shelled pecans
  • 6ounces semisweet chocolate (64% cacao)
  • 1/3cup granulated sugar, plus more for coating
  • 2tablespoons light corn syrup
  • 6tablespoons bourbon
  1. In a food processor, reduce the Nilla wafers to fine crumbs and transfer to a large mixing bowl. Chop the pecans fine and add them to the bowl. Set aside. 
  2. Melt the chocolate in a heatproof bowl set over a pot of over hot, but not boiling water. Stir in the sugar, corn syrup, and bourbon. Add this mixture to the crumb mixture. Blend by hand until well combined. 
  3. Form tablespoon-sized lumps of the mixture unto balls, rolling between the palms of your hands. Drop the balls in a bowl of sugar and toss to coat. Transfer to an airtight container, arranging the balls in single layers separated by parchment. Store the bourbon balls tightly sealed at room temperature. They get better (mellower, and with a smoother texture) as they age.