Written by: Food52
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9 Comments
Rhonda35
November 20, 2010
Amanda -
Is the frying pan you are using to cook the breadcrumbs the pan I came home with from college - I think it was left in my apt by a roommate? It has the same patina and handle I remember and I was just wondering. Would be funny if that old pan was still around.
Is the frying pan you are using to cook the breadcrumbs the pan I came home with from college - I think it was left in my apt by a roommate? It has the same patina and handle I remember and I was just wondering. Would be funny if that old pan was still around.
OldGrayMare
October 20, 2010
Had this tonight with a slight twist - had only about 2/3 of one head of cauliflower, so added a box of fresh brussel sprouts to the mix.....it was deeeeelish! I could eat that gremolata with a spoon! My husband is definitely benefitting from my experimentation.....and sends his regards to the authors of this recipe!! Think I will do this for Thanksgiving - and add turnips, potatoes and carrots to the roasting mix.
magdance
October 17, 2010
The gremolata looks like a great variation on the garlic-and-butter bread crumbs called broeseln my Austrian husband always liked with cauliflower. Re cutting up cauliflower: I learned long ago from Julia Child that the core of cauliflower is tender if you peel it, much like broccoli stems, so I always include it with the prettier florets.
vagabond1
October 17, 2010
To floret, a marvelous twist in the ever-changing culinary lexicon! And the recipe is one to be repeated through this choufleur season....simply delish...
cheese1227
October 15, 2010
Kind of weird that viewing this video jumps me to the Vimeo site which is really, really spotty. There, the video delivery stops literally every 5 seconds to seeminlyg cue the next frames. It's really tough to watch.
AntoniaJames
October 15, 2010
Sometimes if you just pause the video for 30 seconds or a minute right after you start the first run, it allows the "buffering" to progress, and that cures the stopping . . . . ;o)
Crispy
October 18, 2010
Pause the video and walk away for a few minutes so it has a chance to load. When you return, hit play and should play without pausing :)
AntoniaJames
October 15, 2010
Really like the tip on cutting out the core like a cabbage. I've always cut down the short stems and then pulled, as suggested, when making the fleurettes, but typically have started by cutting out the heavy core in a large circular motion, which is rather imprecise. I like this new way much better!! Also, here's my tip for not putting on too much oil. I use a small cruet, the kind you get at the restaurant supply store, with a screw-on tip that has a single hole on the top. This allows you to shake a smaller, easily controlled amount. I have about a dozen of those cruets on a small lazy Susan in a cabinet nearby, for all my vinegars, olive/sesame oils, tamari, etc. -- any liquid I regularly sprinkle on while cooking or before serving. ;o)
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