GangaA fermentista's breakfast this morning - a glass of beetroot kvass with a kimchi-miso omelette.
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I love it when the salad with dinner comes completely from the garden. Capsicum, deep red coloured carrots, radish, pomegranate arils, radish greens, a collection of winter salad greens, nasturtium leaves, broad bean leaf tips, purslane, amaranth leaves, herbs, pickled quince (from last year), apple vinegar (from the recent vinegar making). Some nuts and seeds (not from the garden) and avo oil (ditto).
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Leftovers Prep for Next Meal
Leftover cauliflower is stored in the fridge to make a pasta sauce with some cooked cannellini beans or chickpeas. The water that the cauliflower was cooked in is saved to cook the pasta in. It could also go in the freezer to be used for stock, but this time I wanted to cook the pasta in it. It adds beautiful flavours to the pasta.
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I bought a cauliflower for an enormous price the other day, so chose the biggest one possible. It is huge! So far I have had 3 meals from it. Tonight I'll make some Ottolenghi cauliflower fritters, and make enough for breakfast as well..
But it all reminded me of this dish, the only time I like overcooked veg. I am not sure where I got the recipe, but it is one of my favs. The pic shows it with some cannelini beans.
Here is the recipe...
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**A Plate of Cauliflower**
NOTE: It is important to cook the cauliflower in properly salted water until quite soft. The reward it gives you is many fold, this gentle, yielding, flavoursome vegetable and broth.
Remove the leaves and core from the cauliflower. Slice through the centre of the head of cauliflower from top to bottom to make large batons – don’t separate them into florets. Place in boiling, salted water and cook until very soft.
Spoon the cooked cauliflower onto a lovely bowl and drizzle liberally with wonderful extra virgin olive oil. It may break up a little as you remove it to the dish. Dress with black pepper and some salt (if needed).
Spoon some of the cooking liquid around the dish, as much as you want. You can make this quite soupy or just wet the dish with the hint of a soup sometime in the past.
You may add some slivers of parmesan. We didn’t (this time) as the left overs will go into a pasta sauce for later.
Eat with gusto, soaking up those juices with the crusty bread.
recipe notes
The green leaves and core of the cauliflower were sauteed with chilli, garlic and olive oil, adding a little of the cauliflower cooking water if it dried out, until wonderfully soft and tasty. They made a wonderful breakfast on toast drizzled with olive oil.
Leftovers Prep for Next Meal
(see next in thread)
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I wanted to make dill rice to have with dinner (my favourite recipe has fresh fava/broad beans and dill but fresh fava are out of season).
I came across an unusual recipe in Mediterranean Vegetarian Feasts, the book I love to hate*. It cooks medium grain rice in milk in the oven with dill, chilli and spring onions. So I am trying it. What can go wrong? It is like a savoury rice pudding.
* There is nothing "vegetarian" about this book. It should be called Mediterranean Vegetable Dishes. And it openly discusses non-vegetarian dishes similar to many recipes. As a vegetarian I find this pretty distasteful. I don't cook from it very often, in a silent protest.
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Chikad Choley (Punjabi slightly mashed chickpeas) are cooked and cooling. Enough for several meals - some for today and some for the freezer (which is getting full).
Vegetarian TVP Keema again, with all the veg from the fridge. Like a good mince fryup but with TVP and Indian flavours.
Delicious. And I made enough for the freezer.
Several times I have read recently that eating 6 fermented foods per day is recommended. I thought, "yeah, right, of course fermentistas would recommend that, but 6 is a lot."
After a few days I wondered how many I usually include in my diet each day. It is more than I realised.
Typically, a day contains
* Miso
* beetroot kvass
* fermented brine or one of my fermented vinegars (used in cooking)
* typically 2 different ferments eg kimchi and fermented beetroot salad (but varies each day)
* often fermented beetroot cubes are included in my smoothie
That is 6! And if you eat yoghurt or cheese, fermented drinks like ginger beer, or other fermented products, that helps the total.
So easy!
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While that is draining, let me tell you about these wonderful greens.
The past little while I have been playing with picking and cooking beetroot leaves. Just one large one is enough for 2 serves. In the morning I pick one of the largest ones.
In the evening I chop it and cook it with whatever is in the kitchen. It is cooked with a little moisture (water or stock) so it steam/simmer cooks.
The basic recipe is onion and garlic (sauteed), something sweetish (eg my sultanas), and something sourish (my quince vinegar or some tasty fermented brine like the one as a result of fermenting purslane).
Other greens can be added - I have a lot of mature rocket and it cooks well. Herbs can be added - a pile of parsley at the end is wonderful. Thyme, sage or bayleaf is often added.
And throw in anything else that needs using. I might saute some red capsicum along with the onions, for example, or add some fermented eggplant.
I had leftover bread crumbs from making the miso pâté so they were sprinkled overtop of the finished dish.
Goodness, it is good.
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As is tradition, there was also food, very very spicy food. @sister_ratched would have loved it (it is so hard to get good spicy food in Indian restaurants here, it is all dulled down). It was incredibly good, and I cleared every component of my plate.
🍽️ The tali contains prasadam, very spicy paneer and vegetable curry (this was SO good), dal made with channa dal and potatoes (yum), rice with spicy rasam (oh it looked incredible in the pot, and was delicious), 2 types of breads, under the breads is a green bean and carrot poriyal.
Not seen is a sweet tapioca/sabudana Payasam (yum yum), hot sweet tea, and water.
Ping @SRDas
