Gentle Readers and Dear Friends thanks again for stopping by and for all the great comments on yesterdays post!!
I posted both the "Cabbage Roll" and the "White Chocolate Chip & Cranberry Cookie" recipes over at Blacksheep Bakes. You can click HERE to get there - and check them out. Both of the recipes are pretty straight forward, but if you have any questions please feel free to ask.
I wanted to thank you all for identifying the vegetable I bought on Sunday - a Romanesque Cauliflower. I cooked that sucker up last might - basically cutting it into florets and steaming it - then a pat of butter and serve - it was really very tasty. The mouth feel was very reminiscent of a cauliflower, but the flavour was less strong than either a cauliflower or a broccoli and a bit nutty - I will certainly buy one again - I found a great recipe for roasting one that looks easy that I want to try.
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I stitched quite a bit last night, but on Exchange things, so still no snap.
There you go - a quick post - wham bam! Do stop by again!
Take care,
edgar
After your post yesterday I could not get stuffed cabbage out of my head, so of course had to make some for dinner LOL... Roasted cauliflower is so tasty, a bit of salt, some olive oil and your good to go.
ReplyDeleteHope you have a great Tuesday
Thank you for posting the recipes & for the review on the Romanesque : ) Blessings, Shirlee
ReplyDeleteThanks for posting the stuffed cabbage recipe, it looks awesome! I will be making that one soon. Have a great day, Edgar!
ReplyDeleteOh, I'm glad you posted the cabbage recipe. I want to try it for sure! Interesting about the cauliflower thingie too. :D
ReplyDeleteI saw another blog today that made cabbage rolls. Now I am so hungry for it!
ReplyDeleteEdgar - always enjoy reading your blog and seeing what you are stitching and cooking. Thanks for the recipes - look forward to making the cabbage rolls.
ReplyDeleteYour stuffed cabbage juice is different from ours so I will give yours a try. I've never seen that type of cauliflower here and probably never will. Thanks Edgar.
ReplyDeleteI've had the Romanesque Cauliflower deep fried. Not too much can go wrong with that kind of recipe!
ReplyDeleteRoasted cauliflower is so good-I just tried doing it myself for the first time last week. Cut it into florets, take a good EVOO and your basting brush, then I put some lovely pink sea salt and freshly coarse ground pepper. Single layer on a baking sheet and there you go!! YUMMY!!!
ReplyDeleteAll your recipes are lovely - and I love the shots you put up of the market visits you make, those lemons look delicious!
ReplyDeleteFee