Cauliflower Cake with Pecorino and Basil

at mimi's table ciao chow bambina cauliflower cake with pecorino and basil

Cauliflower Cake with Pecorino and Basil is one fabulous side dish recipe. I found it while browsing one of my favorite Italian food blogs, Ciao Chow Bambina from ANNIE SAGEER. Annie’s blog is an excellent source for classic and new Italian recipes, and her photography makes my mouth water. I always leave inspired after I’ve “window shopped” her blog. If you want to learn to make homemade pasta, her tutorial is excellent. Annie makes it look so easy! I’ve tried her Simple Barilotti with Peas, Ham and Cream to rave reviews – it’s a simple, quick, that falls into the “comfort food” category. Lemon Zeppole with Homemade Whipped Cream, a sweet little Italian doughnut, is definitely on my bucket list.

The other night, Richard and I decided to grill a steak for dinner. Any kind of potatoes and salad are always excellent side choices, but I wanted to serve something different. A new side for us to try. We loved it! The cauliflower cake comes together quickly. And it truly has the density of a cake! It slices into wedges like a dream. Because it’s just me and Richard, I heated some up in the microwave the next day for lunch – out of this world!

at mimi's table caio chow bambina cauliflower cake pecorino and basil 2

And it’s SO pretty! I followed Anne’s instructions to butter the inside of a springform pan and sprinkle a mixture of black and white sesame seeds along the inside of the pan. I’m not sure the sesame seeds added much to the taste, but they added a nice visual. Pecorino Romano cheese is the perfect ingredient for the cauliflower cake – it compliments the vegetable and eggs so nicely. Pecorino has a stronger flavor than parmesan, or you might use a combination of both kinds of cheese if you like that idea. Save some extra grated cheese to sprinkle on top of each slice when you serve.

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Here’s a little tip. If you have frozen packages of cauliflower, you can use those instead – you’ll probably need two to substitute for the medium-sized head called for in the recipe. Or you might use cauliflower rice or packaged raw florets from your grocery store’s produce section. I also used an 8″ high-sided springform pan. This cake has a nice rise.

 

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Yield: 6-8

Cauliflower Cake with Pecorino and Basil

Cauliflower Cake with Pecorino and Basil

This is a fabulous, quick and easy side dish. Serve Cauliflower Cake with Pecorino and Basil as a side dish with any protein or on it's own with a salad. Slices are fabulous warmed in the microwave the next day for lunch.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • I medium cauliflower, outer leaves removed and broken into florets
  • 1 medium red onion, 1/3 into thin slices, the rest diced
  • 5 Tablespoons olive oil
  • 1/2 teaspoon dried rosemary, chopped
  • 6 eggs
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 cups Pecorino Romano cheese, grated
  • 2-3 teaspoons dried sweet basil OR 1/2 cup fresh basil, chopped
  • 3 Tablespoons butter, melted
  • 1 Tablespoon white sesame seeds
  • 1 Tablespoon black sesame seeds
  • Salt & Ground Pepper

Instructions

  1. Preheat oven to 400F degrees.
  2. Brush the sides and bottom of an 8" springform pan with melted butter. Place an 8" circle of parchment paper in the bottom and sprinkle the sides with the white & black sesame seed mixture. Set aside.
  3. Place cauliflower in a medium saucepan. Add 1/2 cup of water. Bring the water to a boil. Cover with a lid. Reduce heat to simmer and cook for 15 minutes until the florets are soft. Drain in a colander. Set aside.
  4. In a medium-sized skillet over medium-high heat, add olive oil and chopped red onion. Add rosemary. Reduce heat, stir and saute for 15 minutes until the onion is soft but not burned. Set aside to cool.
  5. Add the cooled onion mixture to a medium-sized bowl. Add eggs and whisk well until combined. Add 1 1/4 cups of grated cheese, flour, baking powder, basil, salt and pepper to the egg mixture. Stir to combine.
  6. Slightly mash the cooked and cooled cauliflower florets. Add to the egg mixture along with the basil.. Gently stir to combine.
  7. Pour the mixture into prepared pan. Top with sliced red onions.
  8. Bake for 40-45 minutes until a knife inserted in the center comes out clean.
  9. Remove from oven and allow to cool for 15 minutes.
  10. Cut into wedges and serve sprinkled with grated Pecorino Romano.
  11. YUM!

Notes

Cauliflower Cake with Pecorino and Basil is a fantastic leftover warmed in the microwave. Served with a big salad and some crusty bread for another meal. It's a great dish to take for lunch the next day.

Feel free to substitute frozen cauliflower florets - you'll need 2-12oz packages - follow package directions to prepare for the recipe. Or sub fresh florets or cauliflower rice from the produce department.


 

 

Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous

at mimi's table pan seared cod with veggie couscous

 

Bursting with fresh flavors from a summer garden, Pan-Seared Cod Filet with tomatoes, corn, and basil-infused Israeli couscous will become a fabulous, flavorful favorite in your quick fix menu rotation.

Fresh seafood, like these cod filets, is quick and easy to prepare. Almost any thick, white, flaky fish filet will cook in the blink of an eye. I’ve found cod filets to be very budget-friendly. Flavorful and meaty, this cod filet is the centerpiece of the dish, nestled on top of a bed of Israeli couscous mixed with a variety of fresh and healthy summer vegetables and herbs. Lots of clean flavors.

Have you ever used Israeli couscous? It is substantially larger than regular couscous. I love its chewy, pearly mouth feel. In fact, some packers actually call it “pearl” couscous. Israeli couscous cooks quicker than rice, about 10 minutes from start to finish. I like to cook mine in chicken stock, but water or beef stock would work, too.

 

at mimi's table retrowoman3Israeli Couscous, Giant Couscous, Pearl Couscous

Israeli couscous came onto the culinary scene in the 1950s. It’s actually pasta – don’t mistake it for quinoa – made with semolina and water. Israeli couscous was introduced by then Prime Minister David Ben Gurion to feed the influx of immigrants coming to Israel. It comes in regular form and you can find whole-wheat versions as well or tri-colored where tomato and peas lend color to the finished product. And couscous can be served cold or at room temperature, like in a salad, or warm just like any starchy side.  Master Class Articles “What Is Israeli Couscous?”

I use Israeli couscous in another recipe Shrimp and Scallop Stew with Israeli Pilaf.
A great recipe from Martha Stewart’s kitchen. I like to use Bob’s Red Mill brand that comes as traditional and tri-color. But any commercially available Israeli couscous will do. Common
Mediterranean couscous looks almost like polenta or coarsely ground cornmeal, so you’ll easily notice the difference.

A Tip for Searing Fish Filets

I always, always blot any sort of seafood folded in between layers of paper toweling. You want the seafood patted as dry as possible in order to get it ready for a nice sear. If you don’t, there’s too much water in the fish and the filets will steam rather than brown. I do this with shrimp or scallops, too, whether the seafood is fresh or frozen. This step is especially important if you want to dredge, bread, and fry seafood, or else the coating won’t stick to the meat and the dredge or batter will fall away as it’s fried and there goes your beautiful breading burning at the bottom of the fryer. The goal here is for a well-prepared fish that will have a nice brown crust, but a moist flaky inside whether it’s seared or fried – just the way you want it. So, how hot should the pan be? I’ve found somewhere between medium and medium-high is best – not too hot. I like to warm my cast iron skillet for 5 minutes or so to make sure the skillet is properly pre-heated.

An Ode to Basil

I love, unabashedly love, basil – probably not an ode, but it’s the best I’ve got. Every summer I grow a big potful on my front porch. I run my fingers through the leaves just to come at mimi's table tasty icons basilaway with one of the best culinary smells of summer. Some like to use oregano or rosemary or thyme – my go-to is always basil. I prefer the distinctive almost anise-like taste and smell – fresh or dried – to just about any other herb. Personally, I think thyme is over-rated. Parsley is just so, well, bland. I can’t imagine making any pesto with parsley – not my thing. Of course, basil in spaghetti sauce is a must. And my mother used to roast a rump roast in an oven-baking baking bag simply seasoned with salt, pepper, and dried basil mixed with a can of tomato soup – out-of-this-world gravy to pour over mashed potatoes! Basil simply makes me happy.

I just got a motherload of fresh pine nuts delivered to me by my friend, Cindy, from Nut-tos in West Seneca, NY.? Nut-tos is a beloved roasted nut distributor in the Buffalo area. You know what I’ve been dreaming about – PESTO!

at mimi's table seared cod filet with tomato basil infused Israeli couscous

Three basil plants in a 14″ pot. I moved the plant to a semi-sunny area of my garden in August, and out of the stressful heat of the late summer sunshine. My plant really likes its new location – big healthy leaves of goodness.

 

So, while I’m high on basil, let’s look at why it’s such a healthy herb. Basil is a powerful antioxidant. It’s a good source of magnesium which promotes good blood flow, is high in Vitamin A for good eyesight, and has been shown to be a good anti-inflammatory. As part of an aromatherapy routine, basil is beneficial to relieve tension, melancholy, depression and mental fatigue. Gee, no wonder I’m so head-over-heels in love with basil. Maybe it’s what my body craves – along with chocolate, wine, and anything in a pie crust.

 

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Yield: 4

Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous

Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous

Bursting with fresh flavors from a summer garden, Pan-Seared Cod Filet with Tomatoes, Corn, and Basil-infused Israeli couscous will become a fabulous, flavorful favorite in your quick fix summer-time menu rotation. Delicious and so easy and quick to prepare!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 lbs thick cod filets, fresh or frozen and thawed, cut into 4 equat portions
  • 2 Tablespoons olive oil
  • 2 cups Israeli couscous
  • 21/2 cups of chicken stock or water
  • 1 pint cherry tomatoes, cut in half
  • 3-4 ears of fresh corn, steamed and cut from the cob; or 2 cups frozen corn
  • 1/2 - 1 cup fresh basil, shredded into pieces or julienned
  • 1/2 cup toasted pine nuts or toasted slivered almonds
  • Salt & Pepper

Instructions

  1. Line a baking sheet with paper toweling. Place the fish on top, and use more paper toweling to pat dry the fish surface. Spray the filets lightly with cooking spray. Sprinkle with salt & pepper. Turn the fish over and repeat.
  2. Start the couscous. In a 3-quart pot, add chicken stock or water, and couscous. Over medium-high heat, bring to a boil, then immeiately reduce to a simmer. Cover and simmer for 10 minutes. Once done, fluff with a fork, cover, and set aside.
  3. In a 12" cast iron skillet, heat the olive oil over medium-high heat. Place the filets in the hot skillet. Sear for 5 minutes per side. Be sure not to crowd the skillet - you may have to cook in 2 batches. You want to sear the fish, not steam it. Each side should form a nice lightly-browned crust. Remove cooked filets to a plate, cover lightly with aluminum foil, and set aside.
  4. Add pine nuts or almonds to the hot skillet. Pan toast, stirring frequently, until the nuts are lightly browned. Remove to a plate and set aside.
  5. In the same skillet, reduce heat to medium or medium-low add the couscous, tomatoes, corn, and nuts. Toss gently until everything is well combined. Add basil and toss. Check seasoning.
  6. To Assemble the Dish: Place one cup of the warm couscous mixture in the middle of a plate. Top with one cod filet. Sprinkle the fish with fresh lemon juice. Serve.

Notes

Cod filets come in all shapes and sizes. Prefer the thicker filet sections for this recipe. The flatter parts of the filet are excellent for making fish & chips.
Toasted garlic bread would be a great side or any tossed salad.


 

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

at mimis table summertime tomato roasted corn avocado pasta salad

 

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad is a salad bowl to behold! This salad is the perfect side or main dish for the height of summer’s flavorful bounty. In August, we can find all these ingredients readily available at the height of their freshness. This is what summer eating is all about, without a doubt!

My inspiration for this recipe came from Teighan Gerard, the spirited, adventurous, creative energy behind Half Baked Harvest. I’ve followed Teighan for several years now, and subscribe to her blog. Every Sunday she emails her subscribers her “Nine Favorite Things” post. There are even more great photos in the post of her family, her home in Colorado which is a converted barn.  When I need a pick me up, I saunter on up to her blog and allow my eyes and brain to rest.  Her food photography is absolutely stunning. This is one talented and down-to-earth young woman.   Here’s a link to Teighan’s fabulous pasta recipe.

This is such a cinch to quickly put together, especially during these last sultry summer days.  I had fresh ears of corn that I grilled in their husks. A lovely pint of fresh sweet cherry tomatoes. An avocado that had to be eaten – such a chore! A hunk of the sharpest cheddar cheese in the refrigerator. My basil produced very well this season, so I grabbed a bunch of that, too.

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I think when you approach recipes like this one, feel free to transform it into anything you wish or have on hand. Here are a couple of change-ups you might enjoy:

  • A Tex-Mex version with a can of drained black beans, corn, tomatoes, avocado, and cilantro with a dressing made with olive oil, lime juice, a squirt of sriracha mixed with a sprinkling of cumin;
  • A French-inspired version made with a couple of drained cans of tuna, chopped cornichons, finely diced red onion, and capers with a lemon/mayo/thyme based dressing;
  • Add a cup or two of diced cooked chicken to the original recipe for a great dinner salad.

 

Any way you decide, you’ll have a fabulous summer side or main dish salad.

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Yield: 4-6 servings

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

The perfect salad for the last sultry days of summer. All ingredients are at their peak flavor. You'll have a nice side dish in no time at all!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 lb rotini or Gemelli pasta
  • 1 cup fresh basil, roughly chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1/3 cup olive oil
  • 1/4 cup grated parmesan or pecorino cheese
  • 2-3 Tablespoons fresh-squeezed lemon juice
  • 1 teaspoon dijon mustard
  • 1 Tablespoon fresh chives, chopped
  • Pinch crushed red pepper flakes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 ears fresh corn, steamed or grilled in their husks.
  • 2 cups or 1-pint cherry tomatoes, cut in half
  • 1 avocado, diced

Instructions

  1. Cook the pasta according to package directions for al dente pasta.
  2. While the pot of water is coming to a boil, start to make the salad dressing and prepare the vegetables.
  3. In the bottom of a large salad bowl, mix together dressing ingredients: olive oil, parmesan or pecorino cheese, lemon juice, dijon mustard, red pepper flakes, salt and ground pepper. Whisk together until well combined and the dressing thickens a little. (Or put dressing ingredients in a pint canning jar and shake until mixed and slightly thickened.)
  4. Add the chives to the dressing and whisk until distributed. Set salad bowl aside.
  5. Cut corn kernels from the cob, set aside.
  6. Cut tomatoes in half, set aside.
  7. Dice avocado set aside.
  8. Drain the cooked pasta and run under cool water to stop cooking. Shake the colander to release more water.
  9. Add pasta to the salad bowl with dressing. Toss until dressing evenly coats the pasta.
  10. Top pasta with corn, tomatoes, avocado, cheese, and basil. Toss until well combined.
  11. Check for seasoning and serve!

Notes

I added more salt and pepper to the dressing. I added 1 teaspoon dijon mustard. If you have leftover cooked chicken, dice the meat and add to the salad for more of a dinner salad.


 

 

 

Lemon Pasta from John Alberti

It doesn’t get any easier than this. Lemon Pasta is inexpensive to make, easy and quick to prepare, and is a delicious lemony, cheesy pasta delight. Lemon Pasta is a perfect main dish or as a side dish served alongside any lightly grilled protein.

I discovered this recipe watching Hoda and Kathie Lee while I was getting a mani/pedi. Devine intervention. I love lemon, in whatever form it comes. Lemon has such a pleasing and uplifting scent. Any lemon carcasses are put through the garbage disposal for a lingering, fresh-smelling aroma. Take a look at a lemon-sour cherry coffee cake I love to bake: Macrina Bakery Lemon Sour Cherry Coffee CakeSeriously delicious.

The ladies were cooking up dishes made with lemons and the Alberti twins, John & Tony. While downing shots of Limoncello between bites of pasta and Limoncello cake. Looked like a very happy show! Then, Huda and Kathie Lee always have a happy show.

Anyway, I can’t take credit for Lemon Pasta. John Alberti gets all the credit. (As well as the photo.) It’s such an easy and basic recipe. I’m certain every Italian nonna around the world has made something very similar, if not the exact recipe. Don’t leave out the fresh basil. In addition to lemon, I love the flavor and smell of basil – a refreshing and sensory herb. A girlfriend of mine sent me home with a hunk from her garden that I used here. Thanks, Cindy!

I prepared half the recipe for us served with a leftover salmon filet and a big green salad. No garlic bread, unless you love your carbs. There are plenty of carbs in the pasta. (I love carbs, but we need to watch our dietary intake.  Garlic bread is now on our “I have to have now it or I’ll die” list.)  Or it can be made with low-carb pasta or pasta made from quinoa or whole wheat. There are so many options available now.

Get out the olive oil, lemon juice and zest, basil, and linguine. Buon appetito!

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Lemon Pasta from John Alberti
 
Prep time
Cook time
Total time
 
It doesn't get any easier than this. Lemon Pasta is inexpensive to make, easy and quick to prepare, and is a delicious lemony, cheesy pasta delight. Lemon Pasta is a perfect main dish with a big green salad, or as a side dish served alongside any lightly grilled protein.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 1 pound linguini
  • ⅔ cup extra-virgin olive oil
  • ½ cup freshly grated Parmigiano Reggiano cheese
  • ½ cup freshly squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ⅓ cup chopped fresh basil, plus more for garnish
  • Salt & Pepper as needed
Instructions
  1. Bring a large pot of salted water to a boil. Cook linguini according to package directions to slightly less than "al dente."
  2. While the pasta is cooking, whisk the olive oil, lemon juice, lemon zest, and basil in a large saute pan. Heat over medium heat.
  3. With tongs, lift the cooked pasta out of the pot and into the saute pan with the lemon sauce. Use tongs to integrate the sauce and pasta. Remove the saute pan from the heat.
  4. Add grated Parmigiano Reggiano. Lift with tongs until incorporated. Add the fresh basil, and toss again to incorporate.
  5. Serve with extra grated Parmigiano Reggiano and fresh basil.
Notes
Lemon Pasta may be served as a main dish with a big green salad, or as a side dish for lightly grilled fish or meat.
Substitute any pasta alternative for linguine: quinoa, bean, gluten-free, whole wheat. Cook according to package directions.

 

 

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Creamy Crunchy Bacon Pea Salad

This is one delicious salad. My Grandma Smith was fond of these kinds of salads like carrot salad, roasted beet salad, and sauerkraut salad. These are folksy homey old-timey country salads with bright colors and flavors. They’re easy-peasy to put together. And they’ll go with almost anything like ham, any manner of chicken, pork chops, ribs, or grilled burgers. One batch will feed a crowd of 12 – sounds like picnic time to me!

Pea salad was made in the good old days with canned peas – yuck! Bags of frozen peas are the way to go. Their color is better. The peas themselves have a subtle crunch. Frozen peas taste so much better, too, ten times better than canned. And you don’t have to worry about sodium, which we do in our family.

Here’s a Tip or Two:

#1  I’m using more and more frozen vegetables nowadays. In a 12-ounce bag, you get all vegetables, no water. Frozen vegetables like peas & carrots, broccoli, cauliflower, green beans, diced or hash brown potatoes, and onions are prepared, meaning the only work you have to do is thaw them out. Or just add them frozen into your recipe. As an example, I dump a bag of frozen peas & carrots to the sauce for a tuna-noodle casserole. Or dump a bag or two of frozen broccoli florets into broccoli-cheese soup. Sometimes I’ll even use frozen chopped onions to start a mirepoix. You get the gist. Sometimes it’s just easier.

#2  I’m as big a mayonnaise fan as anyone. I’m beginning to substitute full-fat Greek yogurt for some of the mayo in recipes like this one. Yogurt lightens up the mix a bit and adds a nice tang. I like to make homemade salad dressings and Greek yogurt plays well swapped out for some of the mayonnaise. See Healthy Thousand Island Dressing for an example.

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Wanna learn how to make this awesome pea salad?
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P.S. I didn’t mean to take the picture for this post with lemons and avocados in the background. Avocadoes were on the counter when I decided to be creative. They are not in the recipe, but they are beautiful. Oops. Ha!

 

Creamy Crunchy Bacon Pea Salad
 
Prep time
Total time
 
We love this pea salad.Creamy Crunchy Bacon Pea Salad is quick, economical, made tasty with a secret ingredient and the addition of toasted pecans. Swap out some greek yogurt for the mayo and it's healthier, too. If you love peas, you'll love this salad alongside ham, any kind of chicken, pork chops, burgers, etc.
Author:
Recipe type: Salad
Cuisine: American
Serves: 10-12 servings
Ingredients
  • 2-12oz. bags of frozen peas, thawed and patted with paper towels to remove moisture
  • ½ cup sharp cheddar cheese, shredded
  • ½ cup red onion, diced
  • ⅓ cup mayonnaise
  • ⅓ cup full-fat Greek yogurt
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice, freshly squeezed
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 12 oz. bacon, cooked to crispy and drained on paper towels, broken or chopped into pieces
  • ⅓ cup dried cranberries, lightly chopped
  • ⅓ cup pecans, toasted and lightly chopped
  • 1 Tablespoon flat leaf parsley, chopped (optional)
Instructions
  1. In a large bowl, mix dressing ingredients. mayo, Greek yogurt, lemon zest, lemon juice, salt & pepper. Stir or whisk dressing ingredients.
  2. Add peas, cranberries, pecans, and cheese. Lightly toss.
  3. Add bacon and lightly toss until combined.
  4. Chill salad in the refrigerator for one hour.
  5. Serve.
  6. Note: Can make salad night before. But add the pecans, cheese, and bacon immediately before serving.