May 4, 2020Target Healthy Eating
1 cup chickpea flour or almond flour or any flour available
1/2 cup (approximately) best extra virgin olive oil
3 garlic cloves ground with 3 anchovy fillets
3 more garlic cloves minced
1 cup Panko
1 cup grated Parmesan cheese
1 teaspoon curry
1 teaspoon turmeric
2 pinches chili flakes
Big pinch black pepper
1 large cauliflower head
1. Preheat oven to 375 to 400 degrees F. Line a large baking sheet with parchment paper. Oil it, then set aside.
2. Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
3. Grind the garlic and anchovies into a paste. Use mortar & pestle or mash with a fork.
4. Take out 3 bowls and put flour in one, eggs in the other and Panko or breadcrumbs in the third bowl. Put all the spices in the flour bowl and mix well. Whisk the garlic/anchovy paste into the eggs and add the minced garlic to the eggs. Be sure to combine all ingredients in the egg mixture very well. Into the Panko add all the freshly grated parmesan and combine well.
5. Dip each cauliflower piece into flour first. Be sure to cover each piece with the flour.
6. Second step: dip all cauliflower pieces into the egg mixture. Be sure to cover each piece with this mixture.
7. Finally, roll each cauliflower piece into the Panko bowl. Be sure to cover each piece, very well, with the Panko/Parmesan mixture.
8. After covering each piece of cauliflower with the Panko/Parmesan mixture, place on the oiled parchment.
9. Place each breaded piece on prepared baking sheet. Roast cauliflower for 30 to 35 minutes, or until the Panko is golden brown.
10. To fry, melt about 2 Tablespoons extra virgin olive oil and 1 Tablespoon unsalted butter plus using a garlic press, add 1 or 2 fresh garlic cloves to the butter mixture, stir then add your cauliflower pieces. Cook around 2 or 3 minutes per side, using tongs to turn each piece and check on a golden brown color, which indicates a piece is done and ready to drain on paper towel. ©Joyce Hays, Target Health LLC
This quick and easy sauce will go with the cauliflower appetizer, as well as raw veggies. ©Joyce Hays, Target Health LLC
1 cup Kraft mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch black pepper
Pinch chili flakes
Pinch salt or mash up 1 anchovy fillet
*Note: for thinner sauce slowly add almond milk or soy milk, etc.
In large bowl, whisk together, well, all the ingredients. Cover with saran wrap and refrigerate for 30 to 60 minutes, before you serve.
We play Scrabble each weekend along with an opera from our digital library. This weekend we watched Norma by Vincente Bellini. Back when we went to the MetOpera, we saw Norma, then had dinner at our favorite Italian restaurant, where the Captain, a true Italian, knew us well. When he heard that we were just coming from Norma, he would serve us Bellinis. Those were the days, my friends. Sad to say, they may never come back.
One of opera's great soprano arias is, of course, Casta Diva. After listening to most of the greatest sopranos' versions of this gorgeous piece of music (including Sutherland, Callas and Caballe), I want to share with you my own personal choice, which is Renee Fleming. Listen, in particular to the ending - beautifully controlled pianissimo, with fluttering trill. Each time I hear this, I am overwhelmed by ethereal beauty, beyond description.
One phrase from Casta Diva, song to the moon goddess: Let thy peace which reigns in heaven, enfold the earth Can't think of a better sentiment, a better wish, for our whole planet, at this particular time.
From the opera 'Norma', by Vincenzo Bellini.
From Our Table to Yours
Have a Great Week Everyone!