living it up on Mardi Gras (or all winter long)

February 12th, 2013

 child with Romanesco Cauliflower fettechini with Gorgonzola for Mardi Gras 

living it up (on Mardi Gras) in a savory and seasonal way:

Romanesco Cauliflower fettechini with Gorgonzola 

Romanesco cauliflower is in the markets right now and the tight, pointed green curds are nutty tasting and delicious. Given that we have two celebrations in one week – Mardi Gras and Saint Valentine’s Day – a little culinary indulgence in a tasteful, seasonal, and savory way inspired this week’s simple pleasure: Romanesco Cauliflower fettechini with Gorgonzola. (However, if you prefer to celebrate Mardi Gras with something sweet, try making traditional beignets !  recipe here.) 

 

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Romanesco cauliflower Fettechini with Gorgonzola

February 12th, 2013

 

Romanesco Cauliflower fettechini with Gorgonzola for Mardi Gras

Romanesco cauliflower Fettechini with Gorgonzola 

 

serves 6-8

preparation time: 10 minutes
cooking time: 15 minutes

Romanesco Cauliflower fettechini with Gorgonzola for Mardi Gras ingredients, pine nuts gorgonzola, heavy cream

what you need:

  • 1 head Romanesco cauliflower (or any cauliflower), cut into small florets (~ 10 ounces)
  • ½ pound dry fettechini
  • 8 ounces Gorgonzola (or quality semi-soft blue cheese such as St Agur), crumbled
  • 1-2 tablespoons cup heavy cream
  • ⅓ cup pine nuts, toasted    
  • ~ 1 teaspoon gros sel de Guérande (and to taste)
  • freshly ground black ground pepper (to taste) Read the rest of this entry »

kale and turnip slaw with mustard seed dressing

April 15th, 2012


Mcgrath Family Farm Recipes kale and turnip slaw with mustard seed dressing 

 kale and turnip slaw with mustard seed dressing

serves 4

what you need:

from the farm
1 bunch baby Tuscan kale leaves, trimmed and en chiffonnade
1 cup grated (or julienned) purple globe turnips
¼ cup currants
¼ cup pine nuts, toasted Read the rest of this entry »