Roasted Cauliflower with Walnut Sage Cream Sauce

Roasted Cauliflower with Walnut Sage Cream Sauce 

A wonderful holiday side dish, once baked the walnut sage pesto and cream create rich velvety sauce,  a great compliment to the earthy flavor of the cauliflower.

1 head cauliflower

1 jar Bella Cucina Walnut Sage Pesto

¼ cup chicken or vegetable broth

¼ cup heavy cream

1/3 plus 3 tablespoons Parmigiano-Reggiano

3 tablespoons breadcrumbs

Preheat oven 350°

Cut the stem and leaves off the head of cauliflower. Remove the core from the center and  discard. Cut the cauliflower into bite size pieces and blanch in boiling salted water until tender, about 4-6 minutes. Drain and pat dry. Place in a 9-inch round buttered ovenproof casserole dish and set aside.

In a mixing bowl, combine the pesto, broth, cream and 1/3 cup of the cheese. Pour over  the cauliflower. Mix the remaining 3 tablespoons of cheese and breadcrumbs and sprinkle over the to. Bake until tender, golden brown, and bubbly at the edges, about 35-45 minutes.

Serves four

Buon appetito! copyright 2011 Alisa Barry

Lamb & Mint Meatballs with Tomato Broth

LAMB and MINT MEATBALLS WITH TOMATO BROTH

This recipe would also make a great appetizer- serve the meatballs on skewers.  Serve with 
tomato broth  and  mint yogurt on the side as a dipping sauce. 

1 pound ground lamb

2 Tablespoons Mint & Pistachio Pesto * 

1 Tablespoon chopped yellow onion 

1 Tablespoon pine nuts 

1 teaspoon kosher salt

1/8 teaspoon cracked black pepper

1 Tablespoon extra virgin  olive oil 

1 cup Passata or tomato sauce 

1 cup chicken broth 

In a medium bowl, mix the lamb, mint, onion,  pine nuts, salt and pepper.  Roll into 1 inch meatballs. 

In a large saute pan, heat the olive oil until warm. Add the meatballs and brown on all sides. Add the tomato sauce and chicken broth. Simmer, covered, over low heat until the meatballs are cooked through, about 8-10 minutes. Serve over couscous.  Garnish with fresh mint and dollop of Greek yogurt sauce {1/4 cup yogurt plus 1 teaspoon Mint and Pistachio Pesto } 

Serves four to six. 

* Substitute with 2 Tablespoons finely chopped fresh mint leaves

Buon appetito! copyright 2010 Alisa Barry

Warm Goat Cheese Rounds with Walnut Pesto + Mache

You either love it or hate it. 

Goat cheese, that is. 

I am a fan, especially when it's creamy and mild and melts in your mouth when warmed. 

The variations are endless.

Add some greens, and you have a humble feast. 

{Warm Goat Cheese Rounds with Walnut Pesto + Mache}

This recipe starts with panko breadcrumbs, which give the cheese a delicate crunchy bite when baked in the oven until golden brown. I topped it with a dollop of walnut pesto + a few sprinklings of chopped walnuts. 

Ingredients:

 6 oz. goat cheese {in a log}

1 Tablespoon extra virgin olive oil

1/4 cup panko bread crumbs 

2 Tablespoons Walnut Pesto 

1 Tablespoon chopped walnut pieces {untoasted}

juice of one orange

1 Tablespoon red wine vinegar

1 shallot, chopped

1 teaspoon salt

1/8 teaspoon cracked black pepper

2 Tablespoons extra virgin olive oil + 1 Tablespoon walnut oil 

{* if you don't have walnut oil,  use 3 Tablespoons olive oil}

Preheat oven to 350 degrees. 

With a piece of dental floss or  paring knife dipped in warm water, cut the goat cheese crosswise into six equal rounds.  Rub each slice of goat cheese  with olive oil on both sides and then dredge in the bread crumbs until lightly coated. Place on a parchment-lined sheet pan. Divide the walnut pesto and place atop the coated rounds of cheese. Top with the walnut pieces. Bake in the oven for about 10-12 minutes, or just until the goat cheese is warmed and slightly melting and the bread crumbs are a light golden brown.  Remove from the oven.

To make the vinaigrette for the greens, add the orange juice, vinegar, shallot, salt and pepper to a mixing bowl. Whisk in the oil until the dressing is emsulsified.

Dress the greens with the vinaigrette.  Top with the goat cheese rounds and serve immediately. 

Serves six as an appetizer or salad course. 

Buon appetito! copyright 2010 Alisa Barry