CAULIFLOWER WITH CURRY BUTTER

(adapted from NYT David Tanis)

Prep Time:  20 minutes
Cook Time:  10 minutes
Serves: 6-8 as a side dish
Cooking Utensils Needed:  large bowl, small pan, paring knife, slotted spoon, large saucepan, large strainer or colander with small holes

INGREDIENTS
3 pds cauliflower*
4 Tbsp butter
1/2 tsp turmeric
1/8 tsp cayenne
1/4 tsp black pepper
1/8 tsp nutmeg
1/8 tsp cloves (ground)
2  tsp grated fresh ginger or 1/2 tsp dry ginger
2 Tbsp snipped chives
1 Tbsp fresh lime juice, or to taste

*To enrich dish, add 2-3 cups of frozen peas, defrosted and warmed in microwave for 2 minutes. You could also defrost/warm peas in the same water you are cooking the cauliflower in.  Other small pretty green veggies like green beans cut bite-size could be added too.   Add more spices than recipe calls for your spices aren't too fresh (except for the cayenne!) or if you enrich the recipe with other vegetables.

PROCESS
1. Bring a large pot of water to a boil.  
2. Using a paring knife, cut the cauliflower into tiny florets, as small as possible. You will have about 8 cups.
3. In small batches, cook the florets for 1-2 minutes, so still firm. Remove with slotted spoon, drain well in strainer placed over a bowl or pan, and place florets on towels, let cool.
4. Melt butter in small pan and stir in spices.
5. Put cauliflower in large bowl, season slightly with salt.
6. Drizzle butter/spice sauce over it, toss gently, and put in oven-proof serving dish
7. Before serving, heat in 400-degree oven for 10 minutes. (optional if serving right away)
8. Sprinkle with chives and lime juice.

NOTE:
This is a very tasty and pretty dish.  Wonderful with chicken or any meat or strong fish (like bluefish). Spices are crucial for good taste.  Chives are more decorative than a taste boost.  Lime juice is nice, lemon could be used too.  To reconsitute this dish (after a couple of days in the fridge, add a little ginger and clove or nutmeg.  Lime or lemon juice too.

Roast DELICATA SQUASH (or Butternut)

An original recipe by Helen and Isaiah Jackson

Prep Time: 10-15 minutes
Cook Time: 25-35 minutes
Cooking Utensils:  Chef's or other very sharp larger kitchen knife,melon baller or teaspoon, bowl, parchment paper or foil, baking pan or dish
Serves:  4-6 depending on size of squash

INGREDIENTS
1-2 small to medium size delicata squash (medium equals size of your two fists together)  Butternut should be small if you don't want to peel it.  
1-2 Tbsp olive oil
Pinch or two of  sea salt and pepper

PROCESS
 Heat oven to 425.
1.  Wash and dry the squash removing any blemishes or scars on the skin. Do not peel.

2.  Leaving the squash whole,cut off the end where the vine was attached, and  slice the squash into approximately 1/2 inch rings. Cut rings in 1/2 or 1/3rds ( if large)   Using a melon baller, teaspoon or sharp small knife, remove all seeds (the stringy part will melt in the  roasting process)

3. Toss squash rings in oil and s&p and place on roasting pan, flesh side down on the parchment paper on foil.(this is important as you want the squash flesh to brown)

4. About 1/2 way through the roasting process, check the squash carefully lifting a few pieces to see if they are browning properly.  When browned nicely, turn the pieces over using tongs or a lifter so as not to break the pieces in two or mush them. Return to oven.

5. Brown the other sides of the squash (this will only take 5-7 minutes).

Squash is done when it is soft, is somewhat caramelized, and smells slightly sweet.

NOTE:  The squash doesn't take very long to cook, but the browning process is important as it adds a lot of flavor and color to the dish.  It's OK if it gets really dark brown, that's just the sugar converting to a more liquid state.  Just watch so that it doesn't burn.

This is a wonderful complement to any meal.  This dish can be prepared earlier in the day, or the day before.