How to cut a head of cauliflower into florets
How to cut a head of cauliflower into florets
Here’s an easy way to prepare a head of cauliflower that requires just a few big cuts. First, pull the leaves away from the base of the head and toss them. Cut away any of the remaining, protruding leaf-base. Wedge a knife into the core from the bottom, and split the core in half, using your hands to pry it apart if necessary.
Slice through the core of each half. This will give you four quarters, each with much of the core exposed.
Next, slice the thickest part of the core away from each quarter. You can either discard the core and thicker stems, or slice them thinly and cook them along with the florets. Like broccoli stems, cauliflower stems have a beautiful tender texture when cooked.
Now just pull the florets apart with your fingers. You may need to trim away some of the thicker stems with a paring knife.
Look for smaller turnips with unblemished skin that are firm to the touch and heavy for their size. (Larger turnips tend to be woody and rough-tasting.)
If you can, buy turnips that still have their bright green tops and use them in the same way you use mustard greens.
Spring turnips are more delicate than their robust winter counterparts, and should not be left to languish in the vegetable bin.
A Macomber turnip is a local legend in Massachusetts.
According to an honorary plaque on Main Road in Westport, Massachusetts, Aiden and Elihu Macomber returned from the Philadelphia Exposition of 1876 with a prized turnip seed in their pockets, which they planted in the fertile fields of their home town. The fruit of these seeds produced Pure Bristol White turnips that were descended from Swedish and Russian rutabagas and soon became famous from Boston to Providence.
To this day, the turnip remains a symbol of local pride.
what you should know
"Root vegetables! Get yer squircle root vegetables here!" That's what it might sound like if there was a guy walking around this weekend's Super Bowl selling turnips with the stadium dogs and the cups of beer.
But that scenario is as unlikely as a victory by the Giants, who know as well as anyone that you can't squeeze blood out of a turnip.
sweet little turnip What you can squeeze out of a turnip is a clean, slightly sweet, peppery flavor -- at times almost a nutty horseradish bite. (Like the parsnip, the turnip sweetens when exposed to frost.) Look for smaller turnips with smooth skin that are firm to the touch. Larger turnips tend to be woody and rough-tasting.
turnip green bottoms If you can, buy turnips that still have their bright green tops and use them in the same way you use mustard greens. In the South, where cooking greens are popular, turnips are sometimes even called "turnip green bottoms."
turnip day Public opinion polls show that this Congress is one of the least popular in modern history. Maybe it needs another "Turnip Day" address.
when in mass The Macomber turnip is a local legend in Massachusetts.
what you need
We're finally getting around to exploring two turnip-featuring cookbooks that came out around the holidays: Mark Bittman's How to Cook Everything Vegetarian and Alice Waters' elegant new book, The Art of Simple Food.
We talk about peelers so often that we may have to run an OXO peeler PSA to run alongside our service announcement about tongs.
what you do
For a dish with so few ingredients, these glazed turnips taste surprisingly complex. The richness of the butter and the light sprinkle of sugar draw out the turnip's inherent sweetness.
Simplicity again: grated raw turnips and carrots with a deeply flavorful Asian dressing. A sweet and sour salad to play off a rich roasted meat dish.
Tossing in turnips adds some texture to the classic dish of bangers and cabbage and makes it a more complete meal.
Turnips have a lot of water in them, so even dry-roasted turnips come out of the oven moist and steaming.
Greek yogurt is a thicker, creamier version of the regular variety. It's thicker and creamier because it has been strained of its whey.
In Greece, yogurt is usually made with sheep's or goat's milk. Although there are "lite" versions available, Greek yogurt generally refers to the full-fat variety, the fat contributing to its rich taste.
Greek yogurt's velvety texture has won it fans in the United States in recent years. But if you can't find Greek-style yogurt, you can always make your own. Line a fine-sieved colander with cheesecloth or paper towels, place it over a bowl and allow the whey to drain off in the refrigerator. For small amounts, a cone-shaped coffee filter works well.
Strained yogurt is a healthier cream-cheese substitute -- lightly sweetened, it can be used to frost a carrot cake. Combined with chopped frozen mangoes, litchis or bananas and a splash of light rum, it makes a delicious homemade yogurt.
In Middle Eastern cuisine, strained yogurt is also known as labneh, which is often bathed in olive oil and showered with a spice mix known as Za'atar. It is also used to thicken sauces, mixed in at the last minute (the high fat content prevents curdling). Strained yogurt is the main ingredient in Indian raita and Greek tzatziki, dips made with cucumbers and garlic or spices. Garnished with a dollop of honey, strained yogurt is a popular dessert in Greece, and fit for the gods.
Recipe: Grilled Yogurt-Mint Lamb Kebabs (Cookthink)
Reference: What is Za'atar? (Cookthink)
Reference: What is tzatziki? (Cookthink)
Reference: What is raita? (Cookthink)
what you should know
Poor thyme. It deserves better than to be perenially butchered by pun-prone copy editors (and root source writers). "The thyme has come!" "Big-thyme flavor!" "Only thyme will tell..."
A woodsy, stimulating herb, thyme has a warm taste with a light whiff of a minty antiseptic. It's a friend to roasts and stews; unlike many other fresh herbs, it stands up well to long cooking times. (In this osso buco, we add it at the end for a stronger jolt of thyme, but for a subtler, more diffused flavor, you could add it much earlier.)
serving thyme If you've got t-t-t-too much thyme on your hands, try using it with eggs, tomatoes and lamb, three ingredients with an affinity for thyme.
thyme waits Thyme takes to drying as well as any herb. If a recipe calls for fresh thyme, use 1/3 of that amount in dried thyme. Many popular herb-spice blends call for thyme, notably Za'atar, Herbes de Provence and bouquet garni.
all in good Thyme was also used by various ancient Mediterraneans as a cleansing agent, embalming mix and symbol of courage for soldiers going off to battle.
what you need
Books on herbs often lean too heavily towards the non-culinary uses. With Herbs and Spices: The Cook's Reference, this isn't an issue.
Same goes for The Mediterranean Herb Cookbook, which focuses on the many cuisines -- Southern European, Middle Eastern, Northern African -- in the region where thyme originated.
Chip's favorite way to end a big meal is with the thyme-infused liqueur called farigoule.
The Vermont Country Store sells a beautiful maple bowl and chopper that's perfect for prepping lots of herbs.
what you do
Brys loves an orange- thyme vinaigrette as a simple highlight to the concentrated flavors of a roasted fennel and tomato salad.
In a simple penne, the tart sweetness of the tomatoes complements the farminess of the goat cheese. Everything benefits from the intense perfumey studs of chopped fresh thyme.
Roasting potatoes on high heat makes them crisp on the outside and pillowy and steamy on the inside. Lemon and thyme brighten the earthy potatoes.
For a classic fall side dish -- maybe alongside grilled flank steak with chimichurri marinade -- try these creamy white beans with garlic and thyme.
Roasted lamb with black olives, thyme and orange zest is a nearly perfect balance of flavors. Really. Nearly perfect.
Cauliflower is a member of the Brassica family of cruciferous vegetables, like cabbage, broccoli, brussels sprouts, turnips, mustards, radishes and kohlrabi.
It thrives in cooler temperatures and is high in fiber, low in carbohydrates and chock full of vitamin C.
Cauliflower is a very versatile vegetable; try it roasted, mashed, stewed, stir-fried or boiled; in soups or gratins or eaten raw as part of a crudité platter.
When choosing cauliflower, look for large, firm heads that feel heavy for their size -- this indicates that they've been held in a cool, humid environment and haven't dried out.
The cauliflower heads should be composed of creamy white florets that are tightly packed together around a squat core. There should not be any soft, mushy or discolored spots on the florets, which may result from mishandling or a patch of rot.
If possible, look for cauliflower heads that are packaged with a few of large, green leaves still attached to the stem; they will protect the underside of the head.
The best way to store cauliflower is in the refrigerator in a plastic or paper bag.
Store cauliflower with the stem-side down to prevent any moisture from collecting in the florets and possibly causing the head to spoil.
The cool temperatures of the crisper drawers in a refrigerator will keep a raw, unwashed head of cauliflower fresh for a week to 10 days.
Cauliflower that has already been washed and prepped into florets should be kept for no longer than 3 or 4 days. You should eat cooked cauliflower within 2 to 3 days, otherwise it may start to smell sulfur-y.
