our cauliflower obsession continues…belle-icious!

05 Friday Oct 2018

Posted by theRAREbelle in belle-icious, what's ringin' our belle

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Alon Shaya, amazon, cauliflower, Cooking, Domenica, Food52, genius recipes, recipes, roasted, sides

Thanks to one our favorite w ebsites by the name of Food 52 we were reminded of one of our fave cauliflower showstoppers – w hole cauliflower with whipped goat cheese

We told you about it before… here, but we just had to repeat! It’s beautiful and delicious!

This recipe takes a little time but is very easy and well worth the effort.

Alon Shaya’s Whole Roasted Cauiflower and Whipped Goat Cheese

Serves: 4 to 6

Prep time: 10 min

Cook time: 1 hrs

Roasted Cauliflower

1 head cauliflower, whole, stem trimmed and leaves removed

2 1/2 cups dry white wine

1/3 cup olive oil plus more for serving

1/4 cup kosher salt

3 tablespoons fresh lemon juice

2 tablespoons unsalted butter

1 tablespoon crushed red pepper flakes (or to taste)

1 tablespoon sugar

1 bay leaf

1 pinch Coarse sea salt (for serving)

1 Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.

2 Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.

3 Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.

4 Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.

5 Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).

Whipped Goat Cheese

4 ounces fresh goat cheese

3 ounces cream cheese

3 ounces feta cheese

1/3 cup heavy cream

2 tablespoons olive oil plus more for serving

1 Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.

2 Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.

3 Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.

This makes a generous portion of goat cheese…you can use remainder as a spread with crackers , or as a condiment to grilled meats .

We love it so much that we bought the Genius Recipes cookbook …

Via Amazon

Yum!!

a&a

pretty peas…a healthy twist to a great original

22 Friday Jan 2016

Posted by theRAREbelle in belle-icious

≈ 2 Comments

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peas, salads, sides

We love a good pea salad. The time-honored classic is still a favorite, but this lighter version is giving the original a real run for its money.

Here’s what you will need:

16 ounces frozen petit peas, thawed and drained
3 strips bacon, cooked and crumbled
6 ounces fat free Greek yogurt
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pine nuts, toasted
1/2 one small sweet onion, chopped finely

Whisk in a medium bowl the yogurt, honey, vinegar, salt and pepper Add the peas, onions, nuts and combine. Top with bacon and stir gently. Serve cold or at room temperature.

Serves 4-6

This makes a great side to any meal or is an awesome option to have in the fridge for lunches through the week.

“Peas” enjoy!!

a&a

a ridiculously belle-icious dish…

17 Thursday Sep 2015

Posted by theRAREbelle in belle-icious

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asparagus with burrata, food and wine, salad, sides, Vinaigrette

We are always looking for a a fresh take on sides and salads …ones that are delicious but beautiful to look at and even better to eat.

This Asparagus with Burrata fits the bill!

We found the burrata (a couture level of mozzarella…creamy, ooey, gooey, light and fresh) at Whole Foods. If you can’t find it, sub in a good quality mozzarella.

And, speaking of quality…the ingredients here are few and simple, so get the freshest and best quality you can locate. You will be glad you did…and craving this dish over and over.

The ingredients:

2 T fresh lemon juice

1 medium shallot , finely chopped

1T coarsley chopped parsley

1/2 t kosher salt

1/4 t cracked black pepper

3 T good quality olive oil

1 large bunch asparagus, trimmed

1 container Burrata or good quality mozzarella

In a medium bowl, whisk together the lemon juice, shallots, parsley, salt and pepper. Slowly whisk in the olive oil.

In a skillet of boiling water, blanch the asparagus and cook for 3 to 5 minutes until just cooked through.

Transfer immediately to iced colander to stop the cooking.

Either divide the asparagus among individual plates or place on serving platter. This can be prepared through step 2 in advance. Let all stand seperatly at room temp until ready to serve.

So beautiful, so easy, so scrumptious!!

For the original recipe (untweaked) go here.

This could be the perfect side to you Labor Day fare. Enjoy!!

a&a

white bean salad…belle-style

02 Thursday Oct 2014

Posted by theRAREbelle in belle-icious

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salads, sides, white beans

Belles love salads of all varieties…but we especially love a lil’ salad that keeps in the fridge and only gets better with time. This easy, tasty recipe will have your mouth watering…sending you back to that fridge for just one more taste.

So here we go…you are going to need 1 can of white beans (northern or cannellinni), drained and rinsed.

Then add 1/4 cup green onion, chopped. Feel free to use any onion you have in your larder.

Now, chop up 3 stalks of celery.

In a bowl, whisk together 1 tablespoon fresh lemon juice, 1 tablespoon apple cider vinegar, 2 teaspoons honey, 1 tablespoon Dijon mustard, salt and pepper to taste.