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1. Pappardelle with Braised Lamb Shank and Fontina

2. Curried Cauliflower with Scallions and Golden Raisins

Book Description

In Alfred Portale Simple Pleasures, one of our most accomplished chefs invites you to taste the sublime and surprisingly easy-to-prepare, restaurant-quality dishes he serves to friends and family at home. The 125 recipes include home versions of Gotham classics as well as new recipes straight from Portale's home kitchen. They're all simple enough for any home cook, and spectacular enough to impress anyone who tastes them.

... (more)

Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill's Acclaimed Chef

Authors: Portale and Andrew Friedman, Photographs by Gozen Koshida

Date: November 2004

ISBN: 0060535024

Publisher: Morrow Cookbooks

Hardcover

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In this regal side dish, the curry-tinged cauliflower appears positively golden. Because cauliflower is white inside and out, it’s easy to forget that it belongs to the mustard family, but this fact may never elude you again after you taste this dish’s piquant flavors. Its deceptively velvety mouthfeel owes nothing to cream or butter, but is achieved by pureeing some of the cooked cauliflower and returning it to the sauce. This versatile dish, which is as compelling cold as it is hot, is good served with basmati rice.

Servings: 6

• 1 tablespoon canola oil

• 1/2 medium onion, peeled and chopped

• 3 garlic cloves, peeled and chopped

• 1 tablespoon Madras curry powder

• 1 teaspoon turmeric, optional

• Pinch of red pepper flakes

• 4 whole canned plum tomatoes, gently crushed by hand

• 1 large head cauliflower (about

• 2 pounds), separated into large florets

• 2 cups Chicken Stock

• 2 to 3 teaspoons lime juice

• Coarse salt

• Freshly ground black pepper 2 tablespoons golden raisins, plumped in hot water for 10 minutes and drained

• 2 scallions, white and light green parts only, sliced

• 1 tablespoon chopped cilantro leaves

1. Warm the oil over medium low heat in a saucepan that is large enough to hold all of the cauliflower without crowding. Add the onions and garlic and cook for 2 minutes. Add the curry powder, turmeric if using, red pepper flakes, and tomatoes. Stir and cook gently for 3 minutes.




2. Add the cauliflower and chicken stock, and season to taste with salt and pepper. Raise the heat to high and bring the liquid to a boil. Then lower the heat and simmer until the cauliflower is just cooked through, approximately 10 minutes.




3. Use a slotted spoon to transfer the cauliflower and tomato pieces to a warmed serving bowl, leaving 2 florets behind. Cover the bowl to keep warm. Continue to cook the florets until they are quite soft, approximately 3 more minutes. Use a hand-held blender placed directly into the pot to purée these soft florets and thicken the sauce. (Alternatively, mash them with a fork in a small bowl and return the puree to the sauce.) Add 2 teaspoons lime juice, taste, and adjust the seasoning with salt and pepper if necessary. Stir in more lime juice, if needed, to lift the flavors.




4. Spoon some of the sauce over the cauliflower, and serve garnished with the raisins, scallions, and cilantro. Pass the remaining sauce on the side.

More From This Book:

1. Pappardelle with Braised Lamb Shank and Fontina

2. Curried Cauliflower with Scallions and Golden Raisins

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