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Westfield NJ 07090
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1500 Larger Cross Road N.
Far Hills, NJ 07931
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Golden Roasted Cauliflower with Parmesan
Golden Roasted Cauliflower with Romano Cheese
Set oven rack in middle position and preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet.
Roast the cauliflower, stirring a few times to promote even browning, until tender and golden brown, 20-30 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they’re getting too dark, turn the oven down to 425 degrees.) Sprinkle with grated cheese, then taste and add more salt and pepper if necessary. Transfer to a serving dish and garnish with parsley if desired. Serve hot or room temperature.
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Green Zucchini Noodles with Shrimp
Green Zucchini Noodles with Shrimp
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Coupons
Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
Serve immediately, garnished with Parmesan and parsley, if desired.
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Blueberry Buckle (Alton Brown Style)
FOR THE TOPPING
1/2 cup sugar
1/3 cup cake flour
1/2 teaspoon freshly grated nutmeg
4 tablespoons unsalted butter, cubed and chilled
FOR THE CAKE
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
4 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/2 cup whole milk
3 cups fresh blueberries
Combine the sugar, flour, and nutmeg in a small bowl then work in the butter, using a fork or pastry cutter to combine. Work until the mixture has a crumb-like texture. Set aside.
Heat the oven to 375ºF. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside.
Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
Bake on the middle rack of the oven until golden, about 45 minutes. Cool for 30 minutes before serving.