Roasted Cauliflower With Feta, Almonds and Olives

Ingredients

1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
Olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
1/2 cup sliced almonds
3/4 cup crumbled feta
½ cup roughly chopped green olives or capers
Italian parsley or Sage or Tarragon
½ lemon, to taste
Flaky salt (optional)

Preparation

Heat the oven to 425 degrees. Microwave cauliflower in batches, if necessary, for 2 minutes to soften slightly. In a large bowl, toss the cauliflower with olive oil to coat. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan or baking dish and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives or capers, half the almonds and 1 tablespoon parsley/sage/tarragon until combined. Top with remaining almonds and lemon. Season with flaky salt, if desired.

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Posted in Beth's Recipes

WM Randolf – Ice Gulch

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Posted in Peak Bagging the White Mountains, New Hampshire

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Posted in Peak Bagging the White Mountains, New Hampshire

Mt Washington Cog Railway

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Posted in Other Adventures

Skillet Chicken With Tomatoes, Pancetta and Mozzarella

Ingredients

3 ½ pounds bone-in, skin on chicken pieces
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
5 ounces pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
¼ teaspoon red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 ounces mozzarella cut into 3/4-inch pieces

Preparation

Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.

In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.

Add chicken to skillet skin side down. Cook the chicken without moving until the skin is a deep golden brown; about 5 minutes. Flip the chicken until the second side is lightly golden; about 3 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.

Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.

Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.

Scatter mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes. Garnish with pancetta and chopped basil before serving.

Posted in Beth's Recipes