Monday, November 1, 2010

Tastes better than it looks

Had quite a few veggies from the CSA this week that I'm still brainstorming.  Tonight's meal was much anticipated, however.

What to do with red cabbage and cauliflower?  Well, pork tenderloin goes well with apples, so I found a red cabbage and apple dish, and made smashed cauliflower! Both courtesy of

(I poured too much broth from both dishes on my plate, so that explains the pile of liquid... sorry! At least the picture isn't orange!)

Pork Tenderloin... read the other blogs and find the recipe, I'm not retyping it because I just buy the stupid thing and bake it at 350 for 20/lb. See, there you go.

Smashed Cauliflower


* 1 large head cauliflower, cut into florets [I honestly just cut it in chunks, I'm not sure how you can do that...]
* 3 cups chicken broth
* 3 tablespoons butter
* 1 cup shredded Vermont white Cheddar cheese [I didn't have this, so I used 1/2 cup of mozzarella and 2 slices of swiss diced up!]
* 1/4 cup grated Parmesan cheese
* salt and pepper to taste


1. Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
2. Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.

Red Cabbage and Apples


  • 3/4 cup water
  • 1 small head red cabbage, finely shredded
  • 3 apples - peeled, cored and chopped
  • 1/4 cup packed brown sugar [I used a little more in the end, because it was too much vinegar]
  • 1 cup distilled white vinegar [I used apple cider vinegar]
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice [I just used nutmeg, a little extra cloves and a little extra cinnamon, which I learned by this website]
  • 1/4 teaspoon ground cloves
  • 2 tablespoons butter, divided

  • Directions
  1. Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.

No comments: