Tag Archives: cauliflower

There are witches in the air: purple cauliflower soup

Purple cauliflower soup

2 Servings

Looking at Her Majesty’s Halloween menu, I had the impression that something was missing. What was it? We had the bats and the skeleton and the ghost … so? But some witches of course!

Purple cauliflower soupOver the last few days, I have been thinking about a dish which would be reminiscent of witches and when I saw a purple cauliflower at the grocery store, the idea struck me like a thunder. Isn’t purple a typical witch color? How about a purple soup to be served after the bat eyes and before the skeleton stake? 🙂

I decided to use very few ingredients – kind of a basic soup recipe, because I didn’t want the color of the other ingredients to alter the purple color of the cauliflower. And since witches are always a little bit sinister, I thought that a touch of yellow was a must, beside contrasting nicely with the deep purple (no, not the band…). So I sprinkled some olive oil and added some lemon strips on top of the soup. I was very pleased to find out how beautifully the citrus flavor contrasts with that of the cauliflower.

Purple cauliflower soupHer Majesty was so excited by the purple color that for the first time ever she ate some soup without making any fuss. Actually, I couldn’t believe my eyes! 🙂 And I’m pretty sure that if you serve this dish for a dinner party, your guests will be really surprised and amazed at the same time. 🙂

Ingredients:

1 shallot, chopped
2 Tbsp, extravirgin olive oil
2 potatoes, diced
1 purple cauliflower
1 1/2 Cups, vegetable stock
1 lemon
Salt
Ground white pepper

Directions:

Wash the cauliflower and cut the florets off. Set them aside.

In a medium/large pot, place 1 Tbsp of olive oil, the shallot and a couple of tablespoons of water and cook, on low heat, until the shallot softens.

Purple cauliflower soupAdd the cauliflower florets, the potatoes, some salt and pepper (to taste) and the vegetable stock and toss to coat. Cook, stirring often, for about 20/25 minutes. Eventually, the florets and the potatoes will turn kind of mushy and the stock will almost completely evaporate.

In the meantime, using a citrus zester, cut some strips out of the lemon peel. Set them aside.

Transfer the soup to a food processor or a blender and blend until it is smooth and creamy.

Return the soup to the pot and, on a very low heat, cook for a few minutes, stirring often.

Pour the soup into two serving bowls or plates and add some olive oil and lemon strips on top of each.

We wish you all a super fun and sweet Halloween!

Francesca Xx

Scenes From an Italian Wedding and Bacon-Wrapped Cauliflower and Broccoli Florets

Bacon-Wrapped Cauliflower and Broccoli FloretsHello there!

Long time no talk and no cook! 🙂 My personal photographer has been buried alive in the office, working long exhausting hours, and I have been busy with a … home project that is taking more than I was expecting.

So where were we? Ah, my cousin’s wedding! Care to know how it was? Sure!

Let me set the tone of this post right away by saying that I don’t like weddings. With my being an introvert, I just hate big gatherings and I try to stay away from weddings as much as anyone tries to protect themselves from contagious diseases. I can literally count on the fingers of one hand the weddings that I enjoyed, which thankfully include mine – maybe because I was kind of the main character there. 😉 Still, I end up attending most of the weddings I’m invited to because good manners and social conventions require me to do it.

But let’s start from the beginning. The groom and the bride (my cousin) picked Ravenna, a town in Emilia Romagna (a region in Northern Italy) as their religious celebration venue. This choice upset some of my family members for different reasons, including that it contravened the old Italian tradition that a wedding must be celebrated in the bride’s hometown (which, in our case, would have been in Southern Italy).

The mass was set to start at 6:00pm on a Saturday. My close family, Her Majesty and I (Stefano, my sneaky husband, deserted the happy gathering adducing work-related excuses! 😉 ) arrived in Ravenna from Rome at 10:00pm on Friday, after (only!) a 5-hour train ride. I hadn’t even put one foot through the hotel doorway that a countless number of my mom’s relatives (first cousins, second cousins, third cousins, whatever degree cousins!) started hugging me and asking “Do you remember me?” The first thing that came to my mind? “Honestly, I haven’t the faintest idea who you are, maybe because the last time I saw you I was seven and please let me go since I need to breathe every now and then”. Did I go for it? Of course not! Only because I wouldn’t have heard the end of it from my mom. I put on my fakest smile and, using my best Virgin Mary voice, I said that it was very late and I had to put Her Majesty to bed.

The next morning, at breakfast, the same scene repeated itself more or less, only with more people and the additional tiny detail that everyone was speaking dialects from the south of Italy (both the bride’s and the groom’s families are originally from there). Now, I grew up listening to those dialects so, even if I cannot speak a word, I understand them pretty well. But Her Majesty? There is no day that goes by without Stefano correcting her Italian pronunciation and grammar so that she only speaks a perfect, proper and accent-less Italian, and as a result she felt completely lost in that breakfast room and she asked me which foreign language our relatives were speaking! 😉 That’s when I knew that I had to leave that room and leave fast. Ravenna gave me the perfect excuse.

Bacon-Wrapped Cauliflower and Broccoli Florets

Ravenna is a little gem from a historical and artistic point of view. It was the capital of the Roman Empire in the 5th century and then of the Byzantine Empire until the 8th century. Ravenna’s monuments and mosaic art are so unique that UNESCO added eight, I say eight, of its monuments to the World Heritage List. Of course, it was impossibile for me and her Majesty to visit all of them that morning but I was determined to see as much as we could. When we stepped into the Basilica of San Vitale, Her Majesty was speechless (and believe me, it doesn’t happen very often!) in front of the extraordinary beauty and magnificence of the mosaics. We spent most of the morning contemplating as many mosaics as we could and Her Majesty got all excited at the idea that, maybe one day, she could attend Ravenna’s mosaic restoration school. Another site that you do not want to miss if you happen to be in Ravenna is Dante’s tomb. Yup, the divine poet died and was buried there in 1321. The stories of how Florence (Dante’s hometown and the same town that condemned him to exile) has been trying over the years to bring the body of the most famous Italian literate back home are really amusing. Time literally flew by and, at lunch, it was time to get back to my “family” reality.

Eventually 6:00pm came. Her Majesty was the ring bearer and she was supposed to precede the bride down the aisle. I immediately knew that the ceremony was going to be a disaster by the tone that the priest used to address my daughter outside the church: arrogant and rude! I disliked him instantly!

Now, the usual Italian catholic wedding ceremony is very long and the sermon is crucial in making the difference between a good one and a bad one. In my mind, a good sermon is one that is supposed to convey a sweet message of love, happiness and blessing for the newlyweds. Sweet sermon my foot!

The opening statement of that guy was that there was not going to be any sermon because the love of the two lovebirds didn’t need any comment and then he went on and on for 2 hours (two hours, I say!) pontificating and thundering against us, poor sinners, so strongly that I thought the dome was about to crack open and the arrows of some vindicative angels would pierce our hearts. I’m pretty sure that Michelangelo was listening to a sermon like that when he got the idea of how the Final Judgement should look like! 😉

Finally, past 8:00pm, after surviving the Inquisition torture and avoiding divine punishment, we got out of the church and jumped on a private bus to go to the place where the wedding reception would be, which was (only! 🙁 ) a 40 minute ride away!!!
When we got there, people were famished. When they saw the appetizers’ buffet table, they attacked it like there was no tomorrow. I saw plates so full of food that a starving dinosaur would have turned pale in front of them!

And after everyone stuffed themselves with so much food that they were ready to blow up (à la Monty Python, you know the “wafer thin mint” scene?…), the unavoidable wedding dinner started. After two endless pasta courses (it felt like it took me less to give birth to Her Majesty!), at 11:30pm the second course was starting being served… Now, the newlyweds’ choice fell on pork (seriously? In August?) and they wanted to impress their guests showing the whole poor cooked animal on a serving plate before it was all cut out to delight our palates (like I still had one!). I had the brilliant idea to wear a pair of gorgeous Sergio Rossi high heels (over 12 cm) for the occasion. After all those hours, my feet were so swollen that you could have replaced them with those of the poor pork on that darn serving plate and nobody, nobody would have noticed the difference.

Bacon-Wrapped Cauliflower and Broccoli FloretsAt 1:00am the wedding cake was finally brought out to the garden. I couldn’t care less at that point. I don’t even know what cake was served. I kept just staring at the people sitting at my table falling asleep on the plate and constantly watching their watches. Why? Because 2:00am was the time that had been set for our freedom. That was the time when the bus was going to pick us all up and take us back to the hotel.

The cherry on top of the cake? That night, the Italian gods decided to surprise us sending a thick fog our way – in August… The bus driver had to drive very slowly and it took us way more than 40 minutes to get back to Ravenna.

When I put my face on the pillow at 4:00am thanking God that this excruciating night was finally over, I promised myself that the next wedding I am going to attend will be Her Majesty’s!!!

Oh well, enough with the wedding! Let’s talk about something more tempting. 🙂

Did I tell you that I love appetizers? A good appetizer (along with a glass of champagne or white wine of course!) has the magical power to put me in a great mood. Don’t get me wrong: I love the classic cheese platter, especially if it is full of rich, soft French cheeses, but variety is what makes life beautiful, isn’t it?

The good thing about this appetizer is that you can really cheat yourself. After all, you are eating vegetables. Let’s not focus on the fact that they are fried and wrapped in bacon, shall we? 😉

Now, there is really no recipe for this appetizer. You will just need some broccoli and cauliflower florets, plus the same ingredients you would use to make your breaded chicken cutlets (flour, eggs, breadcrumbs), some extravirgin olive oil and some slices of bacon.

Directions:

Coat the florets into the flour. Shake the excess off and dip the florets into some beaten salted eggs. Let the excess drip off and coat the florets into the breadcrumbs.

Fry the florets in olive oil. When they are browned, remove the florets from the oil, place them on some paper towel and let them cool off.

Preheat oven at 375F.

Wrap the florets with bacon slices, overlapping the ends of the slices under the florets.

Put some parchment paper on a baking sheet, place the wrapped florets on the paper and bake them for about 10 minutes.

Remove the florets from the oven and let them cool for a few minutes.

Decorate the florets with party toothpicks of your choice et voila’!

Hope you are enjoying this gorgeous fall weather!

F. Xx