Hot and Numbing Stir-Fried Potatoes (with Variations)

FOR THE POTATOES:
2 pounds small yellow new potatoes, scrubbed and rinsed
Kosher salt

FOR THE SPICE BLEND:
2 teaspoons red Sichuan peppercorns
1 star anise pod
1 teaspoon fennel seeds
1 teaspoon white peppercorns or 1/2 teaspoon ground white pepper
2 teaspoons cumin seeds
2 whole dried hot chiles (such as chile de arból or Japonais) or 1 tablespoon red-pepper flakes
1 teaspoon kosher salt, plus more to taste
1 teaspoon granulated sugar
1 teaspoon powdered chicken bouillon (or replace with 1/2 teaspoon salt and 1/4 teaspoon MSG to make the dish vegan)
2 tablespoons toasted sesame seeds

FOR STIR-FRYING:
1/4 cup peanut, rice bran or soybean oil
4 medium garlic cloves, minced
2 scallions, chopped into 1/2-inch pieces

Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there’s no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.

While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.

When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.

Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.

Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.

Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.

Tips:
To stick with more traditional Thanksgiving flavors, flavor the potatoes with garlic and rosemary:

Follow recipe steps above, omitting the spice blend and skipping Steps 2 through 4. As the potatoes boil, finely mince 1/4 cup fresh rosemary leaves. Add the minced rosemary leaves to the wok in Step 6, along with the garlic and scallions, plus 1 teaspoon salt and 1/2 teaspoon black pepper.

For another flavor profile, try the potatoes with blistered cumin and mustard seeds:

Follow recipe steps above, omitting the spice blend and skipping Steps 2 through 4. As the potatoes boil, heat 1/4 cup vegetable or canola oil in a wok over high heat until shimmering. Add 2 teaspoons each cumin seeds and black (or brown) mustard seeds and stir-fry until they sizzle and pop then popping starts to subside. Strain through a fine-mesh strainer set over a small heatproof bowl. Transfer the blistered mustard and cumin seeds to a separate bowl and add 2 teaspoons curry powder and 1 teaspoon kosher salt. This is your spice mixture to be added to the potatoes as directed in Step 6. Use the strained oil to stir-fry in Steps 5 and 6. This version is especially good with a handful of chopped fresh cilantro leaves tossed with the potatoes just before serving.
Thanks

Crispy Coconut Dessert Topping

1 teaspoon ground cinnamon
2 tablespoons sugar
4 tablespoons butter
2 cups coconut panko

Mix cinnamon and sugar and set aside.

Melt butter in saute pan over medium low heat.

After butter is melted, place coconut panko in pan. Toss continually to keep from burning. Remove from heat when panko turns golden.

Mix in cinnamon-sugar mixture.

Sprinkle on top of pie filling, cheesecake, ice cream, yogurt, or fruit.

Coconut Katsu Chicken

2 boneless chicken breasts pounded to 1/2 inch thickness
1/4 cup flour
2 eggs beaten
2 cups coconut panko
Oil for frying

Put flour, eggs, and panko in three separate bowls.

Coat each chicken breast with flour, then egg, then panko.

Deep fry in 350 degree oil until golden and internal temperature is at least 165.

Grilled Lemongrass Pork Chops

3 cloves of garlic, coarsely chopped (1 tablespoon)
2 tablespoons of coarsely chopped shallot, or 3 tablespoons of coarsely chopped yellow onion
1/4 cup of coarsely chopped fresh lemongrass (from 2 medium stalks; tough outer layer discarded)
2 tablespoons of light or dark brown sugar
Rounded 1/4 teaspoon of freshly ground black pepper
1 tablespoon plus 1 1/2 teaspoons of canola or other neutrally flavored oil
1 tablespoon plus 1 1/2 teaspoons of fish sauce
1 1/4 teaspoons of soy sauce
1/2 teaspoon of molasses or dark amber honey
4 thin-cut, bone-in pork chops (6 ounces each), about 1/2 inch thick
1/2 cup of nuoc cham dipping sauce (optional; see note)

Combine the garlic, shallot or onion, lemongrass, brown sugar and pepper in a mini food processor; process to a fine texture. Add the canola oil, fish sauce, soy sauce and molasses or honey; process until relatively smooth, to form a wet paste. This is your marinade; transfer to a mixing bowl.

Use paper towels to blot excess moisture from the pork. Add the pork to the marinade, turning to coat well, then cover and marinate at room temperature for 30 minutes. Or, refrigerate for up to 24 hours; let the meat sit out at room temperature for 30 minutes before grilling.

Heat a cast-iron stovetop grill pan over medium-high heat. Remove the chops, discarding any leftover marinade. Do not wipe off the meat.

Add the pork chops to the pan; cook for 5 to 7 minutes, turning frequently, until firm and cooked through. To check doneness, pierce with the tip of a sharp knife; it’s okay if the center is faintly pink. Transfer them to a plate to rest for 5 to 10 minutes.

Serve the chops warm, passing the dipping sauce at the table, if desired.

VARIATION: To make the marinade without a food processor, mince the garlic and shallot, transfer to a large bowl, then mix with 3 tablespoons grated or minced lemongrass (or store-bought lemongrass paste) and the remaining ingredients.

NOTE: To make the dipping sauce, combine 1 tablespoon sugar (or 1 tablespoon plus 1 1/2 teaspoons maple syrup), 1 tablespoon plus 1 1/2 teaspoons fresh lime juice and 1/4 cup warm water in a medium bowl. Taste, and, as needed, add 3/4 teaspoon sugar (or 1 1/2 teaspoons maple syrup) and/or 1 1/2 teaspoons lime juice; dilute with water if you go too far. If there’s an unpleasant tart-bitter edge, add 2 teaspoons of plain rice vinegar to fix the flavor. Add 1 to 2 tablespoons fish sauce, aiming for a bold, forward finish that’s a little gutsy. If you want heat, add 1 thinly sliced Thai or serrano chile, or 1 to 1 1/2 teaspoons chile garlic sauce or sambal oelek; for pungency, add 1 small minced garlic clove. The yield is 1/2 to 2/3 cup.

Gochujang Pork with Orange Slaw

FOR THE PORK CHOPS

4 thin boneless pork chops (about 3 ounces each)
Kosher salt
Freshly ground black pepper
4 tablespoons gochujang, plus more for serving, if desired

FOR THE SLAW

1 lemon
2 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon freshly grated ginger (optional)
2 cups thinly shredded green cabbage (about 1/2 medium head)
1 cup thinly shredded red cabbage (about 1/4 medium head)
1/2 cup roughly chopped parsley leaes
1/2 cup coarsely grated carrots (about 1 large carrot)
1/4 cup sliced scallions (from 1 large scallion), plus more for garnish
2 tablespoons toasted sesame seeds (optional)

Place the oven rack 5 to 6 inches from the broiler and turn on the broiler. Line a large, rimmed baking sheet with foil and lightly grease the foil.

Pat the chops dry and then lightly salt and pepper both sides. Transfer the chops to the baking sheet and place it under the broiler. Cook for about 4 minutes, turning once midway through cooking.

Remove the chops from the oven and brush them liberally with the gochujang on both sides. Return the chops to the broiler and broil for an additional 2 to 3 minutes on one side, watching carefully so the sauce does not burn.

Remove the pork from the oven. Transfer the meat to a cutting board and let rest for 10 minutes before slicing into 1/4-inch thick strips.

While the meat is resting, zest and juice the lemon. In a small bowl, whisk together the lemon juice and zest, lime juice, oil, soy sauce and sugar as well as the crushed red pepper flakes and ginger, if using.

In a large bowl, combine the cabbages, parsley, carrots and scallions.

Add the vinaigrette and sesame seeds, if using, to the slaw and toss until well coated. Taste, and season with salt and pepper, if needed.

Divide the slaw among 4 shallow bowls and top with the sliced pork. Sprinkle with additional scallions, if desired.

Beef-a-Roni

2 quarts water
Salt to taste
1 1/2 cups elbow macaroni
1 tablespoon olive oil
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green pepper
2 teaspoons finely chopped garlic
1 pound lean ground beef chuck or round steak
Freshly ground pepper to taste
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 tablespoons chopped fresh basil or Italian parsley
1/2 cup canned crushed tomatoes
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups cubed or shredded Cheddar cheese
Cayenne pepper to taste
1/4 teaspoon freshly grated nutmeg
2 tablespoons grated Parmesan

Bring the water with salt to a boil. Add the macaroni; stir and simmer until tender, about 5 minutes. Do not overcook. Drain and rinse under cold water.

In a skillet, heat the oil and add the onions, celery, green pepper and garlic. Cook, stirring, until wilted. Add the meat, salt and pepper. Cook, stirring, until the meat loses its red color. Add the oregano, basil and tomatoes. Cook, stirring, for 5 minutes. Add the cooked macaroni. Blend well and set aside. Keep warm.

Meanwhile, melt the butter in a saucepan, and stir in the flour with a wire whisk until well-blended. Add the milk, stirring rapidly, and bring to a simmer. Cook, stirring, for about 5 minutes.
Remove the sauce from the heat, and stir in the Cheddar cheese, cayenne, nutmeg, and more salt and pepper to taste. Stir until the cheese melts.

Preheat broiler.

Spoon the macaroni mixture into a baking dish measuring 7 by 10 by 2 1/2 inches. Pour the cheese sauce evenly over the macaroni mixture. Sprinkle with Parmesan cheese, and place under the broiler (about 4 to 5 inches from the heat source) until it is hot, bubbling and lightly browned.

Sloppy Joes

2 tablespoons olive oil
1 cup finely diced onion
1 teaspoon minced garlic
2 pounds lean ground beef
1 cup tomato paste
2 3/4 cups tomato puree
1/2 teaspoon chili powder
1/2 teaspoon Tabasco sauce
1 teaspoon pureed canned chipotle in adobo
1 bay leaf
12 kaiser rolls or hamburger buns
12 slices cheddar cheese (optional)

In a large skillet over medium heat, warm oil, and saute onions until translucent, 5 to 6 minutes.

Add garlic, and saute for 30 seconds. Add ground beef, and saute until well browned, 15 to 20 minutes.

Add tomato paste, tomato puree, chili powder, Tabasco, chipotle and bay leaf. Stir until blended. Raise heat to bring to a boil, then reduce heat to low. Simmer mixture, stirring occasionally, until thick enough to spread on a sandwich, about 45 minutes.

To serve, heat a broiler. Slice the rolls open and place them under the broiler until lightly toasted, turning as necessary. Ladle about 1/2 cup onto the bottom of each roll, and top with cheddar cheese to taste. Return bottom halves to the broiler until cheese just melts. Top with the remaining halves, and serve immediately.

Korean Corn Cheese

1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced

Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.

Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it’s hot and cheesy!

Tip: For extra flavor, blend mozzarella with another mild, melty cheese like Muenster. Readers also suggested a cheddar mix.

Readers also suggest adding shredded chicken.

Beef Stew with Red Onions and Ale

2 pounds boneless beef stew meat, cut into 1-inch chunks
Kosher salt and black pepper
3 medium red onions
1 to 2 tablespoons all-purpose flour
2 tablespoon unsalted butter
1 tablespoon olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 cups beef or chicken stock, preferably homemade
1 cup ale or beer (nonalcoholic is fine)
1 rosemary sprig
3 carrots, sliced
1 tablespoon cider vinegar or sherry vinegar, plus more to taste
Chopped chives, for garnish
Flaky sea salt, for garnish

Season the beef all over with salt and pepper. Set aside while you prepare the onions.
Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

Sally Lunn Bread (Batter Bread)

1/2 cup warm (110-115°F) milk
1/2 cup unsalted butter, melted
1/4 cup warm (110-115°F) water
2 1/4 teaspoons active dry (or instant) yeast
1/4 cup sugar
3 large eggs, lightly beaten
3 1/2 to 4 cups all-purpose flour
1 1/2 teaspoons salt
softened butter or vegetable spray for greasing the bread pan

In a small pot or microwave safe bowl, heat the milk and butter together on the stove top or in a microwave oven. When the butter melts, set the mixture aside and allow it to cool to 110-115°F. The mixture should feel warm (not hot!) to the touch.

Meanwhile, in a quart-size glass measure, whisk together the water, yeast, and sugar. When the milk mixture has cooled sufficiently, add it and the eggs to the yeast mixture. Whisk briefly to combine.
Tip 3 1/2 cups flour into a large mixing bowl. Add the salt, and stir to mix. Make a well in the center of the flour, and then add the liquid ingredients. Stir vigorously, with a stout spoon until a thick, smooth batter develops. If the batter seem soupy rather than thick, go ahead and stir in the extra 1/2 cup of flour. Cover the bowl with cling film and let rise at room temperature until doubled in volume — about 2 hours.

Use a spoon or spatula to gently deflate the batter. Then pour the batter into a 9×5 loaf pan or a 13-inch pain de mie (“Pullman”) pan. Cover loosely with lightly-greased cling film. If using a loaf pan, let the batter rise until it forms a crown approximately 1 inch above the rim of the pan (about 45 minutes at room temperature). If using a pullman pan, let rise just until the batter reaches 1/2 below the rim (about 45 minutes), and then slide the lid on. Halfway through rising time, preheat the oven to 375°F.

Bake in the preheated 375°F until the bread is done — usually 45 minutes. Unmold and let cool to room temperature on a wire rack before slicing.

Homemade Rice Noodles

1 1/4cups rice flour
2 tablespoons tapioca starch (or cornstarch)
1/2 teaspoon salt
1 1/4 cups water
1 teaspoon vegetable oil (plus more for brushing)

Add the rice flour, tapioca starch (or cornstarch), salt and water to a mixing bowl. Mix and dissolve everything together well. Add 1 teaspoon of oil, and strain the liquid through a fine-mesh strainer into another bowl. Cover the liquid and let rest for 30 minutes.

While the mixture is resting, fill your wok (make sure that your flat-bottomed pan fits comfortably inside first!) with water. If you don’t have a wok, use a large, deep cooking vessel with a wide opening and a lid. Bring the water to a boil. (You might need to add more water throughout the cooking process. The goal is to have the pan float on top of the boiling water.)
Brush a light coating of oil on the bottom of the flat-bottom pan, put the pan on top of the boiling water, and add a 1/4 cup of the rice liquid to the pan. Tilt it a little so the rice liquid covers the bottom of the pan.

Now, cover with the pot/wok lid and cook on high heat for 5 minutes. If the flat bottom pan you use has a thicker bottom, e.g., Pyrex, increase the cooking time to 7 or 8 minutes. While it’s cooking, brush the second pan lightly with oil.

After 5 minutes, remove the lid, take out the 1st pan, and set aside. Put the 2nd pan on top of the water in the wok, add a 1/4 cup of the rice mixture. Tilt it a little so the rice liquid evenly covers the bottom, cover, and let cook.

While it’s cooking, attend to the first pan. We’re going to lift the noodle sheet out and place it onto a cutting board. Brush the cutting board with a thin layer of oil to prevent sticking. Then, use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the pan. Lay it flat on your cutting board. By now, your second pan is probably ready. Remember to brush the first layer with a thin layer of oil before layering the second sheet on top to prevent sticking.
Now brush the bottom of the 1st pan with some oil and get ready to make your 3rd batch. Repeat the above steps until all of the noodle batter is gone. Once all of the noodle sheets are made, I cut the noodle sheets into 1/3-inch wide pieces, but feel free to cut them in whatever sizes and shapes you like. I then toss the noodles, loosening each layer to separate them. Now the rice noodles are ready to be used!

You can store these noodles in the refrigerator for a day or two. They might harden slightly, but they should bounce back nicely once heated. Enjoy your homemade noodles!

Nam Prik Ong (Pork, Tomato, and Chile Dip)

For the Paste:
10 to 15 dried spur chiles (15g) (see note)
2 plum tomatoes (about 100g)
1 disc (15g) tua nao (optional, see note)
1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass)
10 small garlic cloves (30g)
5 small shallots (80g)
2 teaspoons (20g) Thai shrimp paste

For the Seasoning Sauce:
1/2 cup (120ml) water
2 tablespoons (30ml) fish sauce
1 tablespoon (15g) Thai fermented soybean paste
2 teaspoons (10ml) Thai thin soy sauce or light soy sauce
Pinch sugar

For the Pork:
1/4 cup (60ml) vegetable oil
1 pound (450g) ground pork
8 ounces (1 1/2 cups; 225g) cherry tomatoes

For Serving:
Assorted raw vegetables such as cucumbers, green cabbage, lettuce, Thai eggplant, long beans, and more, cut for dipping
Assorted steamed or blanched vegetables such as winter squash, okra, and more, cut for dipping (optional)
Hard-boiled eggs, halved (optional)
Unflavored pork rinds (optional)
Cooked jasmine or sticky rice

For the Paste: Place spur chiles in a dry wok or carbon steel or cast iron skillet, and toast over medium-low heat, turning occasionally, until chiles are fragrant and turn a deeper shade of dark red, 4 to 5 minutes. Remove from heat and transfer chiles to a plate to cool slightly; wipe out wok or skillet and return to stovetop. Once cool enough to handle, remove stems from chiles and transfer to a granite mortar and pestle; set plate and mortar and pestle aside.

Meanwhile, place plum tomatoes in now-empty wok or skillet, and cook over medium-high heat, turning occasionally, until charred all over, about 5 minutes. Transfer tomatoes to now-empty plate and set aside to cool.

If using tua nao, use tongs to grab disc and hold about 2 inches above low flame on a gas burner. Flip disc every 5 seconds until tua nao is toasted to a hazelnut brown color, with little leopard spots all over on both sides, 2 to 3 minutes. Transfer tua nao to plate with tomatoes to cool; set aside.

Pound chiles in mortar and pestle to a coarse powder, 3 to 5 minutes. Add lemongrass and pound fine, 3 to 5 minutes. Add garlic and shallots and pound to a coarse paste with a few large pieces remaining, 3 to 5 minutes. Add shrimp paste and tua nao (if using) and pound until well-incorporated. Add charred plum tomatoes and gently pound until broken down and incorporated into paste, about 2 minutes. Transfer paste to a small bowl and set aside.

For the Seasoning Sauce: In a small bowl, stir together water, fish sauce, soybean paste, soy sauce, and sugar until well-combined and sugar is dissolved. Set aside.

For the Pork: In a wok or 3-quart saucier, heat oil over medium-high heat until shimmering. Add the chile-tomato paste and cook, stirring frequently, until paste is aromatic and turns dark red, about 3 minutes. Add the pork, stir to combine, and cook, using a wok spatula or wooden spoon to break meat up and scrape up any bits that stick to the bottom of the pan, until cooked through, about 4 minutes.

Add cherry tomatoes, stir to combine, and continue to cook until tomatoes begin to burst, 3 to 5 minutes. You can coax the tomatoes into bursting by pressing down on them with a wok spatula or wooden spoon, and you can decide whether to lightly crush all of them or leave some whole for juicy pops of tomato flavor in the finished dip. Stir in seasoning sauce and bring to a boil over high heat. Cook, stirring frequently, until liquid is reduced to a saucy consistency and oil begins to separate from emulsion, about 8 minutes. Remove from heat and allow to cool to room temperature, at which point nam prik ong can be served or refrigerated in an airtight container for up to 1 week, or frozen for up to 1 month.

For Serving: Transfer nam prik ong to a serving bowl and serve with assorted raw and steamed vegetables, hard-boiled eggs (if using), pork rinds (if using), and rice.

Halibut with Fennel and Olives

2 halibut steaks, 16-20 ounces each

For the marinade:

3 tablespoons olive oil
Juice of 2 preserved lemons
6 cloves of garlic, chopped
Handful of basil leaves
A few pinches of salt
Freshly ground black pepper

For the vegetables:

3 leeks, chopped (white and pale green parts only)
2 bulbs fennel, sliced
2 shallots, sliced
1/2 cup unsalted butter

For the chutney:

3/4 cup finely chopped fennel
8 large green olives, chopped
4 preserved lemon segments, sliced thin
3 tablespoons finely chopped parsley
6 tablespoons olive oil
Juice of 2 lemons
Salt and pepper to taste

Pour the marinade ingredients over the fish, and let it sit in the fridge for 45 minutes.

Preheat the oven to 400 degrees. In a medium, oven-safe pot, melt the butter over medium heat and add the leeks and fennel, cooking them until translucent, about 10 minutes. Add the shallots and cook for a few more minutes, until they have softened. Place in the oven for 30 minutes.

Prepare the chutney by mixing together the olives, preserved lemon, parsley, olive oils, lemons, salt and pepper in a bowl.

Heat a pan over medium-high heat until it’s good and hot, but not smoking. Tip in the marinade from the plate of fish, then add the fish flesh-side down. Cook for 6-8 minutes on each side. Serve over the bed of cooked vegetables and top with chutney.

Roasted Cauliflower with Pancetta, Olives, and Parmesan

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.

In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.

After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.

Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

Baked Sriracha-Mango Cauliflower

1 head of cauliflower mine was small-medium-ish size

Batter
1 cup (250 ml) water
3/4 cup (94 g) + 2 Tbsp flour (I used half whole wheat + half white , (use 1/2 cup chickpea flour + 1/4 cup or more rice flour to make gf)
3/4 to 1 tsp salt or to taste
1 tsp each of garlic powder and onion powder
1/2 tsp (0.5 tsp) each of smoked paprika, chili powder/cayenne
a very generous dash of black pepper
2 tsp oil optional

Mango Sriracha Glaze
1 cup (340 g) mango jam or preserves or use orange marmalade or grape jelly for variations
1/4 cup (60 ml) Sriracha sauce or to taste ?
1 Tbsp or more hot sauce or to taste I used Frank’s red hot
1/4 cup (62 ml) Orange juice or apple juice more juice if you like a thinner glaze
a generous pinch of garlic powder
1/4 tsp (0.25 tsp) ginger powder

Preheat the oven to 450 degrees F / 230ºc. Chop the cauliflower into 1.5-2 inch pieces. Mix everything under batter in a bowl until smooth and thick enough batter that can coat the cauliflower pieces well.(add more flour if needed). Dip cauliflower in the batter and place on parchment lined baking sheet. Line the sheet with parchment or grease very well. Bake for 20 minutes.

Glaze
In a pan, mix all the ingredients under glaze and heat on medium. Taste and adjust spice, sweet and tang if needed(add sugar or vinegar for extra sweet or tang). You can also use fresh or frozen ripe mango puree + maple/sugar instead of preserves(as suggested by some readers who made these already).

Once the glaze is hot, taste and adjust spice + sweet. add the baked cauliflower to it. Toss well to coat carefully and let the glaze come to a boil. 1-2 minutes. You can use a large pan that can fit all the florets or do 2 batches. do not toss/move the florets too much. Remove from pan and Serve hot as is, or with rice/grains or with any creamy cool dips like vegan ranch. Alternatively, bring the sauce ingredients to a boil and pour over the baked cauliflower, mix to coat and serve.

Notes
Variations: Use grape jelly or Orange preserves. Add a 1/4 cup ketchup to the glaze.Use Barbecue sauce or sweet and sour sauce.To make buffalo wings, mix in enough hot sauce with melted vegan butter or oil (2:1 ratio) and toss the baked cauliflower in it, bake for a few minutes and seve.

Spicy Baked Cauliflower (or Potato Wedges)

For the batter:
2 to 3 Tbsp (2 to 3 tbsp) hot sauce
1 Tbsp evoo
1/2 to 3/4 tsp black pepper
1/2 to 1 tsp cayenne/ red chili powder
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 to 2 tsp paprika
1 tsp cumin powder
3/4 tsp (0.75 tsp) salt
3 Tbsp cornstarch or arrowroot starch
1/3 cup (41.67 g) flour
1/2 cup (113 ml) coconut milk canned, preferably full fat
1/4 cup (62.5 ml) water
3.5 to 4 cups (1160 to 1300 g) cauliflower florets

Breadcrumb coating:
3/4 cup (81 g) bread crumbs
2 tbsp flour
1/2 tsp (0.5 tsp) cayenne
1/2 tsp (0.5 tsp) onion powder
1/2 tsp (0.5 tsp) garlic
1/2 tsp (0.5 tsp) paprika
1/4 tsp (0.25 tsp) salt

In a bowl, mix everything except cauliflower for the batter. if the batter is too thin, add more flour or starch.

In another shallow bowl, mix everything under breadcrumb coating.

Dip cauliflower in the batter, then coat in breadcrumbs and place on parchment lined sheet.(use gloves or a fork. the batter is spicy)

Drizzle any remaining batter on the cauliflower. Spray oil.

Bake at pre-heated 425 degrees F / 220ºc for 25 minutes or until a toothpick goes through the cauliflower easily. Serve warm with ranch dressing.

Crispy Kung Pao Cauliflower

For the Baked Crispy Cauliflower
5 tbsp corn starch or other starch
6 tbsp bread crumbs use gluten-free crumbs to make gf
5 tbsp or more water
1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
2 tsp soy sauce
1/4 tsp (0.25 tsp) salt
1/4 tsp (0.25 tsp) roasted sesame oil
1 tsp oil
1 medium head of cauliflower chopped into florets

For the Kung Pao sauce:
1 tsp oil
8 to 10 (8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
1/2 tsp (0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
2 to 3 tbsp chopped cashews or peanuts
4 to 5 cloves of garlic minced
1 inch ginger minced
2 tbsp scallions chopped

Sauce mix
2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
1 tsp chinese rice wine optional
1 tbsp sugar
1/4 cup (63 ml) + 2 tbsp water use 1/2 cup for more sauce
1 tsp cornstarch

Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn’t thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.

Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)

Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.

Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.

Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.

To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

Golden Turmeric Roasted Cauliflower

1 medium head of cauliflower, chopped into small florets
3 tsp oil
1 tsp lemon juice or lime juice
1 tsp turmeric
1 tsp garam masala or use curry powder of choice
1/2 tsp salt
1 tsp garlic powder
1/4 tsp onion powder
1/2 tsp cayenne or use 1 tsp sweet paprika + pinches of cayenne to taste
a good dash of black pepper
pinches of cinnamon and clove powder, optional
1.5 to 2 tbsp panko breadcrumbs
raita, chutney or lemon to serve

Slice the cauliflower into florets and add to a large bowl. Drizzle oil and lemon juice. Mix and rub the oil and lemon juice into the florets.

Mix the spices and breadcrumbs in a bowl. Sprinkle all over the cauliflower and toss well to coat.
Spread on parchment lined baking sheet or large dish and spray oil on the florets.

Bake at 425 degrees F (220 deg C) for 20 minutes, then reduce heat to 400 degrees F. Turn the sheet around or move the cauliflower around a bit and bake for another 10 to 15 minutes.

Serve with raita.

Nashville Cauliflower Wings

1 medium head of cauliflower chopped into florets

Batter:
1/3 cup (78.67 ml) almond or soy milk
1 tsp hot sauce
1/2 tsp (0.5 tsp) garlic powder
1/2 tsp (0.5 tsp) onion powder
1/2 tsp (0.5 tsp) salt
1/4 cup (31.25 g) flour (all purpose, or use rice flour for gluten-free)
3 tbsp starch (I use cornstarch, arrowroot or potato starch works too)
1/2 tsp (0.5 tsp) baking powder
1 tsp oil

Nashville style hot chicken sauce:
1 tbsp oil or melted butter
1/2 tsp (0.5 tsp) cayenne , use 1/4 tsp for less heat
1 tsp black pepper , use 1//2 tsp for less heat
1 tsp sugar or maple syrup
1 tsp sweet paprika , use more if omitting cayenne
2 tbsp hot sauce
1/2 tsp (0.5 tsp) garlic powder
1/2 tsp (0.5 tsp) poultry seasoning ( or use sage + onion powder)
1 tbsp vinegar
1 tbsp water

Chop the cauliflower and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C).

Make the batter by whisking all the ingredients under batter. The batter will start to thicken after half a minute, so work quickly.

Add cauliflower florets and toss well to coat. It will take a minute for the thick batter to coat the florets well. Some uncoated cauliflower edges are ok. Drop on parchment lined baking dish. Spray oil on top. (You can also sprinkle 2-3 tbsp breadcrumbs on the florets in the dish for extra crispyness).
Bake at 425 deg F for 25 mins (35 mins if serving the bites with hot sauce on the side) . In the meantime, make the nashville hot sauce mixture in large bowl. You can double this sauce easily for larger cauliflower.

Remove the dish from the oven and cool for 5 mins. Add the baked cauliflower to the sauce bowl and gently toss to coat.

Drop back into the baking dish and bake for 15 mins or longer at 400 deg F. Serve with cooling dips such as vegan ranch and some pickles.

Notes