Cauliflower with Almonds, Capers, and Raisins

1 head cauliflower, trimmed of leaves
1 1/2 tablespoons butter
3 tablespoons fresh soft bread crumbs
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 tablespoons whole almonds
Salt and freshly ground black pepper
2 tablespoons golden raisins
1 tablespoon white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives

Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add one tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.

Return pan to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.

Wipe out pan and return to medium heat. Add remaining one tablespoon olive oil and cauliflower slices. Saute until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. (I had to brown my cauliflower in batches, not having enough surface area in my pan, but tossed everything back in to roast it.)

Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.

Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.

Oatmeal Cookies

1 1/2 sticks (6 ounces) unsalted butter, softened
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup raisins

Preheat the oven to 350 degrees. Use a little of the butter to grease 2 cookie sheets (see my notes below).

In a large bowl, sift together the flour, cinnamon, salt, and baking soda. In a separate bowl, cream the butter and gradually beat in the brown sugar, then beat in the granulated sugar. Beat in the egg until the batter is smooth. Beat in the vanilla and 2 tablespoons water. Fold in the flour mixture, then the oats and raisins. Drop scant tablespoons of the batter onto the baking sheets, placing them about an inch apart.

Bake for 8 to 10 minutes until slightly browned.

Remove from the oven and cool the cookies on the baking sheets for about 10 minutes, then transfer them to wire racks to finish cooling.

Makes about 24 cookies

From Dorie Greenspan. Dorie’s notes:

I made these both with regular oats, because that’s what I usually have in the house, and with the quick-cooking oats the recipe calls for – quick-cooking oats make a better cookie.

Instead of buttering the cookie sheets, I lined them with parchment paper for one batch and used a silicone baking mat for another, just to make clean-up faster.

I used a 2-teaspoon scoop to spoon out the dough and I left about 2 inches of space between each mound of dough – these are spreaders.

Using the 2-teaspoon scoop I got more than 50 cookies out of the batch and they were all munched happily – and quickly.