Tuesday, January 31, 2012

A Quick Tuesday Post

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

10 comments:

  1. 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.
    Hope you have a great Tuesday

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  2. Thank you for posting the recipes & for the review on the Romanesque : ) Blessings, Shirlee

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  3. Thanks for posting the stuffed cabbage recipe, it looks awesome! I will be making that one soon. Have a great day, Edgar!

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  4. Oh, I'm glad you posted the cabbage recipe. I want to try it for sure! Interesting about the cauliflower thingie too. :D

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  5. I saw another blog today that made cabbage rolls. Now I am so hungry for it!

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  6. Edgar - always enjoy reading your blog and seeing what you are stitching and cooking. Thanks for the recipes - look forward to making the cabbage rolls.

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  7. Your 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.

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  8. I've had the Romanesque Cauliflower deep fried. Not too much can go wrong with that kind of recipe!

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  9. Roasted 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!!!

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  10. All your recipes are lovely - and I love the shots you put up of the market visits you make, those lemons look delicious!

    Fee

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