Help Me TI Food Board ....

HA!  I hope you fell to your knees again, glared up to the heavens, and said, "I take that back."

And a black cherry soda to drink.

All this Canadian food talk makes me want some rappie pie

Cauliflower steaks - I like to do a puttanesca sauce on it.

Buffalo Cauliflower or the other types mentioned in this article.

Grate the florets and briefly steam in place of rice/cous cous.

Mashed/pureed cauliflower


I was just discussing how much I love cauliflower with my girlfriend on Sunday. She made a cauliflower, broccoli, and tomato soup with a ginger peanut vegetable broth. 


[edit] there's also this serious eats article that asks (and hopefully adequately answers) your question. www.seriouseats.com/2015/07/what-to-do-with-cauliflower.html

Whip up some dips (hummus, spinach artichokes, beer cheese), break the cauliflower into florets and dip away. Snack lunch!

I've heard great tales of cauliflower pizza crust, but you'll have to look up a recipe.

Also, just browsing in facebook, someone posted this video


www.tastemade.com/videos/cauliflower-hash-browns

Love you guys

Ok, so for June my daughter hit me with "Poland" for our meal to cook from. I'm going to be putting my foot down after this: she seems stuck in Mittel/Northern Europe. Hasn't picked a single Asian country yet. Also too we just cooked Germany last month. And it's too damned hot already for that kind of food.

So. What's something lighter from Poland we can make? Preferably no stews or braises; a roast or grilled item would be great. PS she doesn't like sausage, so I really don't know what she was thinking.

PPS I found the last of the butter bars from Canada in the fridge last week.

Yeah, I know. Right when I posted that I thought of stuffed cabbage, which could work. Except no way she'll go for that.
But then again, what the hell is she picking Poland for, then.

Oooh!
Well my great-grandmother's simplest appetizer was to take a slice of kasar cheese ("kasseri" in Greek), put it on a slice of baguette, sprinkle with red pepper, and throw under the broiler until the cheese melts but the bread's not burnt. Actually that's a good breakfast. Great. Now I want some.

One of my top ten favorite dishes on earth is great hünkar beğendi ("sultan's favorite"), a tomato-cumin lamb stew served on a bed of smoked, then pureed eggplant. (There's plenty of cheese and cream and garlic mixed into the eggplant.) When my grandmother made this for me in 2011, I had thirds.

I love making spinach and feta börek (EDIT: also one of my top ten), but there is a lot of work involved for what's essentially a big appetizer. (You have to do a zillion layers of fillo dough, and typically 2-3 layers of filling.)

Lahmacun is a thin-crust kind of pizza with mildly paste-like meat topping that you can roll up into a taco, if you feel like eating it that way. Imam bayildi ("the imam fainted") is a cold eggplant side dish, topped with a bunch of onions and tomatoes, so-named because reportedly the imam passed out from how much oil you pour over it. If you've got a charcoal grill, go with the best lamb chops you can find in a rub of oil, lemon juice, pulverized onion or onion juice, salt, oregano, and green (!) peppercorns. One quick-and-dirty side that my mom loves to roll out at every opportunity is to get a bag of those two-inch red and yellow sweet peppers and grill/broil them until slightly burnt. Oh! You could fry slices of eggplant and top them with a simple plain-yogurt-garlic-and-salt sauce. Do you live near a Phoenicia location or an Arab grocery? They have handy packs of kofta seasoning if you wanna make shish kabobs.

Don't forget the parsley.

Damn it I'm so hungry.

going back to CANADA! Presented without comment:

Wait, where did the Soundwave come from?

Here's what Mom says:

"Well, of all the things they could have picked! Here is what I suggest:

Buy good quality lamb or a mixture of lamb and veal. I am NOT talking about ground meat! Make sure it is not very lean. Well-marbled meat is important. The flavor comes from the fat. In fact, most doner spits do have added tail fat.

Slice the meat thinly. Grate onion. It will be liquidy--that's OK. Marinade the sliced meat with olive oil, onion and onion juice, garlic, allspice, black pepper, thyme, paprika and to taste, red pepper. Marinade overnight in the fridge, wrapped under Saran wrap. The next day, get the slices out, separate them and sprinkle all with salt. Then, if they have a spit/rotisserie, thread/stack the meat onto the spit tightly, to form the typical sausage-like shape. Grill, rotating the spit at regular intervals.
A good idea: keep a disposable metal pan or any metal pan under the spit and place pita bread in the pan to catch some of the drippings for extra flavor. Then get the spit off the fire when done, shave thin slices going longitudinally, and serve inside the prepared pita bread. Slice red onions thinly, sprinkle with fresh chopped parsley and sumac and garnish the meat with the onion combo. You can add sliced fresh tomatoes too. If you don't want to eat it as a sandwich, you can serve on a bed of nice rice (maybe with sliced almonds inside).
You can easily turn it into Iskender by placing the meat on top of the pita, pouring garlic yogurt sauce on top and then drizzling with a butter/tomato paste/red pepper sauce.
If they don't have a spit/rotisserie, they will have to fry the individual meat pieces in a skillet. They need to be sure not to burn/toughen the meat. Not ideal but without a spit, that's what you have to do. Don't crowd the skillet as the meat may get liquidy.
This is probably the toughest thing for a novice to make because of the equipment needed. In fact, it is typically restaurant fare. If it were up to me, I'd go with shish kofte or Adana kofte (spicier version) which could be made with ground lamb and would not require a rotisserie.
Does this help?

There may also be English language recipes if they looked under "doner kebap"."

hahahaha I should have known! I am madly in love with eggplant, but having just written to her asking if she has a side of choice with doner, may I suggest bulgur pilaf, especially if you can find any decent tomatoes? Oh, and of course a ton of good pita, but that goes without saying.

For eggplant, you can either go the imam bayildi route or you could take a shot at making baba ghanoush. The Turkish word for baba ghanoush is "patlican salatasi" (patlican = eggplant [pronounced paht-li-JOHN], salatasi = salad, that word's derived from the French)