Monday, June 4, 2018

Fried Cauliflower in Garlic and Hoisin Ginger Sauce

We were in Montreal and had this as an appetizer. It was so good, we went back to the restaurant for the same dish twice. We love vegetable entrees and this was outstanding. Tim recreated the recipe when we got back.  Awesome.  It is fried and we are going to try it baked and see if we like it as well.



















FRIED CAULIFLOWER IN GARLIC AND GINGER SAUCE 

INGREDIENTS
  • 1 large cauliflower, cut into bite-sized florets
  • 3 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 2 1/4 cup water
  • 1 cup flour
  • 2 tablespoon sesame seeds,plus more for garnish
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried red chili flakes
  • 2 tablespoons soy sauce
  • 2 teaspoons vinegar
  • 2 tablespoons sugar
  • 1/4 cup green onions, cut into 1 inch pieces, plus sliced onions for garnish
  • vegetable or canola oil

INSTRUCTIONS

  1. In a large mixing bowl, add 2 tablespoons of the cornstarch, the baking soda, salt, 1 teaspoon of the sesame oil, black pepper, 1 1/4 cup of water, and 3/4 cup of flour. Mix together well.
  2. Add the cauliflower florets and toss to coat.
  3. Sprinkle the remaining 1/4 cup of flour and the sesame seeds over the coated cauliflower. Lightly toss to coat. Set aside.
  4. In a small sauce pan, bring to a slight bubble, the following ingredients: 1 tablespoon vegetable oil, grated ginger, minced garlic, dried chili flakes, 1 teaspoon sesame oil, soy sauce, vinegar, sugar, and one cup of water. Stir well.
  5. When the mixture comes to a slight boil, add 1 tablespoon of cornstarch to 1 tablespoon of water and mix well, add that mixture to the sauce pan. Next, toss in the green onions and stir to combine. Reduce to a simmer and allow to thicken.
  6. In the meantime, heat the vegetable oil in a deep pot to 375 degrees. (You can also use a deep fryer if you have one.)
  7. Carefully place the coated cauliflower florets into the hot oil. Fry each piece until golden brown - about 3-4 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
  8. Once all of the pieces are fried, increase the temperature of the oil to 385 degrees and re-fry the nuggets of cauliflower for another 30-60 seconds. This will provide a deeper colour and a better crunch. This step is completely optional!
  9. Lastly, plate the cauliflower and spoon the thick, hot sauce over top. Garnish with the sliced green onions and a few sesame seeds. Serve immediately.

Monday, May 28, 2018

Montreal

Nice long weekend in Montreal to celebrate my birthday.  Used to go to this city for years for work but haven't been there in awhile. Wanted to practice my French and eat a lot - it was the perfect place to go. Gorgeous weather, no crowds, great hotel and a beautiful drive.  Thanks Tim for a great weekend.















Wednesday, May 2, 2018

NYC Post Dinner Walk and Finally It's Spring

It was a gorgeous warm evening last night. Tim and I had had dinner with a friend in midtown and decided to walk off our meal. It was so nice out. As we passed Bryant Park, we couldn't believe how beautiful everything looked. The empire state building reflected in glass buildings and the park was packed. Such a nice evening.






Sunday, April 29, 2018

Yard furniture

While in the city this week, I managed to find this folding fleshy beige colored cafe table for nothing. It just needed some TLC. I also found a couple of outdoor metal chairs near a dumpster and snatched them away from the jaws of extinction.  I brought them all up to the house and cleaned and spray painted them.  Voila! A new outdoor set for the yard.  Wish I had before pics but it was such a quick project that it was done in the blink of an eye.


Marsala Meatballs


Marsala Meatballs

Always looking for new meal ideas.  Found this one in Skinny Taste.  Chicken marsala meatballs but because the grocery store here doesn't sell ground chicken, substituted ground turkey.  Served on riced cauliflower with lemon and parsley.  Delicious. Thanks, Tim.


















 This winter has been so long. The minute the sun came out today, I was outside working on a basement full of projects. I finished the wreath on the porch. I wanted to add some old garden tools I attached along with the pots. My Mom's gardenia bushes that I had brought in for the winter, survived, and I took them out because they are blooming and need some sun and heat terribly.  Adding more planks to the upper part of the pergola, cleaning up the vegetable garden for summer and a slew of other projects to get started.

Architectural Salvage

I have an obsession with architectural salvage stores. I drove over to a store this week with one specific project in mind.  3 hours later, I realized I must have been drugged or something. I have to get a quote on a couple things but wanted to buy everything I found.