Tahini Cauliflower w/ Caramelized Shallots

  • 1/2 head of cauliflower
  • 1/4 medium-sized eggplant (diced)
  • 1/4 cup red wine vinegar
  • 2 tbsp apricot jalapeno jam (optional)
  • 1/2 shallot
  • black pepper
  • 2 tbsp capers
  • 1 tbsp dijon mustard
  • 3 tbsp extra virgin olive oil
  • 1 pat butter

  1. caramelize shallot in the 2 tbsp olive oil and butter, remove from pan
  2. add remaining tbsp olive oil to pan at medium heat
  3. cut florets off cauliflower into bite-sized pieces and add to pan, drizzle vinegar and jam over top (optional, could replace w/ honey)
  4. after 5 minutes add eggplant and continue to cook at medium-low heat, making sure the eggplant doesn’t turn to mush but it cooked through (opaque-looking) grind pepper over top
  5. take off heat and mix in a bowl w/ shallot, mustard and capers

© 2014, domenicadreamsofcalamari. All rights reserved.

Truffle Gnocchi w/ Brown Butter Sage Sauce

  • 1/2 a shallot
  • 3 pats butter
  • 2 tbsp olive oil
  • 15 sage leaves
  • 1/4 cup cherry tomatoes (golden go especially well)
  • 1 pack gnocchi
  • 1/2 tsp. salt (for pasta water)
  1. boil water for gnocchi and follow directions on package
  2. heat 2 pats butter and add sage leaves, cook at low temperature, flipping leaves occasionally until butter bubbles a bit and sage starts to crisp up and turn brown
  3. remove sage leaves, add another pat butter and 1 1/2 tbsp olive oil, slice shallots thinly and add them to the pan when butter melts, cook on medium low heat until shallots start to soften and add tomatoes, continue cooking until tomatoes start to pop and shallots are caramelized
  4. after draining gnocchi, drizzle w/ olive oil, add sage leaves, shallots and tomatoes and serve

© 2014, domenicadreamsofcalamari. All rights reserved.

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