Well, it’s Monday, 3 days left till the big feast day and this is a good time to go over your recipes and grocery list to make sure you have all the ingredients you need. I needed about 30 pecan halves for some cheddar biscuits I’m making to bring to our dinner. Wow, the price of nuts has really gone up! I found a 4 oz container for $7.99 and a big bag at Costco for about $15.00 and almost gave up until I remembered that Wegman’s has a bulk food section of nuts, grains and seeds. So even though the cost per pound was a whopping $12.95, I was able to get about 40 pecan halves for $3.95-yes I am excited about that. As an aside and I know it’s a minor digression, have you noticed how much almost everything has gone up in price??? I’m looking at items that I purchase in order to save money and those things have risen in some cases over a dollar more! I really can’t imagine what it must cost to feed a family of four these days…. Okay, so you know maybe I’ll do a whole blog on the rising cost of food and really get myself depressed, but not this week BECAUSE this is the week of harvest and plenty and bountiful and thanks for all the good food and here’s another recipe for you to consider.
CAULIFLOWER with HAZELNUT BROWN BUTTER
1 cup hazelnuts (filberts)
3 small or 2 large heads of cauliflower (about 3 1/2 lb)
10 TBS unsalted butter
2 TBS freshly squeezed lemon juice
2 TBS finely chopped chives
Preheat oven 350 degrees
Place hazelnuts on baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Coarsely chop nuts; set aside.
Trim stems of cauliflower so they sit flat, keeping head intact. Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste. Steam cauliflower until just tender, about 10 minutes. Transfer to platter.
Combine butter and hazelnuts in a small saucepan. Cook over medium heat until butter turns brown, 3-4 minutes. Remove from heat, and add lemon juice and chives. Season to taste with salt. Whisk to combine. Pour over cauliflower and serve immediately.
Serves: 12 – 14 Recipe from Martha Stewart Whole Living 2001
Hazelnuts also known as Filberts
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