Sunday Suppers

Whole Roasted Cauliflower with Whipped Goat Cheese

While flipping through my latest issue of Bon Appetit, a picture similar to this jumped out at me immediately.

I couldn’t not try out this appetizer. Whipped goat cheese? Um, yes please. This was not a tough sell.

If this seems a bit elaborate for a roasted vegetable, it is. It’s worth it. The cooking liquid gives it a spicy cook, the roasting makes it crispy, and the whipped goat cheese makes it memorable. Try this at your next casual dinner, served family-style.

I cut the whipped goat cheese in half, and it’s still well more than I need. I think it would be delicious on a burger, or an ear of corn. Any other ideas?

When a recipe calls for “dry” white wine, they mean one that isn’t sweet. I used an unoaked chardonnay, but use one you like.

Whole Roasted Cauliflower with Whipped Goat Cheese

Adapted from Bon Appetit

Serves 6 as an appetizer

8 cups water
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
2 oz. goat cheese
2 oz. cream cheese
1 oz. feta
3 tablespoons heavy cream
1 tablespoon olive oil plus more for serving
Coarse sea salt (for serving)

Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Blend cheeses and tablespoons oil in a food processor until smooth; season with sea salt if needed. Transfer whipped goat cheese to a serving bowl and drizzle with oil. Do Ahead: whipped goat cheese can be made 1 day ahead; cover and chill.

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

Martha Stewart’s Yellow Layer Cake with Vanilla Frosting

Perfect, simple yellow layer cake, with just-sweet-enough frosting. You probably already have the ingredients on hand, and it comes together quickly.

Martha is an institution for a reason.

Do yourself a favor: step away from the boxed cake mix. You don’t need it. And this is way better.

You’re welcome.

Yellow Layer Cake with Vanilla Frosting

From Martha Stewart Living

Cake:
1/2 cup (1 stick) unsalted butter, softened, plus more
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 eggs, room temperature
1 cup whole milk
1 teaspoon vanilla

Frosting:
1/2 cup (1 stick) unsalted butter, softened
4 oz. cream cheese, room temperature
5 cups (approx) confectioner’s sugar
1/4 teaspoon salt
1/4 cup whole milk
1/2 teaspoon vanilla

Preheat the oven to 350 degrees. Butter two 8″ round cake pans and line bottoms with parchment; butter parchment as well.

Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.

Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner’s sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Make ahead: Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.

Place 1 cake layer on a cake plate. Spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting is too soft, refrigerate to firm up.) Make ahead: Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

Tacos Al Pastor

Vacations never last long enough, do they?

Okay, that’s a pretty ironic statement coming from me, a self-proclaimed workaholic who has trouble using her (admittedly generous) vacation time.

When I do go on vacation, I like to eat. And when I come back, I like to play in my kitchen and try to recreate some of the dishes. I returned from Mexico with a few ideas, but was especially interested in trying to make my own tacos al pastor.

When I think “taco,” I picture either your basic American family weeknight supper, featuring ground beef, sour cream, and shredded cheese, or fish tacos, which are pretty much the perfect beach food.

When I ordered these tacos, I was expecting shredded pork like I’ve had before. Instead, I was delighted with tiny crumbles of pork with a spicy kick.

Upon returning stateside, I did some research. “Al pastor” means “in the style of the shepherd.” It seems to be a fusion of Lebanese and Mexican cooking, typically involving a rotisserie. This recipe is modified for a home cook working on a stove. If you have the ability to roast the pork shoulder whole (maybe on a larger grill this summer?), by all means, try it out and let me know how it goes!

The enzymes in pineapple help tenderize the meat, while its sweetness is a nice contrast to the spice. And speaking of spice: achiote paste is a wet spice blend found in the spice aisle of international supermarkets. When I read “paste,” I was expecting the consistency of tomato paste, but it’s more like a dry brownie, if that makes any sense. The package I bought was about three ounces, so it was easy to measure out the amount I needed. Turns out, you can cut the sad little “brownie” with a butter knife. :)

I found achiote paste in a nearby international grocery store.

Is it just me, or does this achiote “paste” look like a sad packaged brownie or snack cake?

Combine achiote paste, pineapple juice, oil, garlic and salt in a food processor.

Place the pork in a freezer bag and add the marinade. Seal and place in the refrigerator.

The marinated pork is cooked and then chopped into bite-sized pieces

Caramelized pineapple complements the marinade while also cutting the spice.

This recipe didn’t produce identical results to my meal in Puerto Vallarta, but I imagine every restaurant has its own variation anyway. It was still quite good, and it is definitely worth adding to your cooking repertoire.

Tacos Al Pastor

Adapted from The Food Network

Serves 6

1 cup pineapple juice
1/4 cup vegetable oil, plus more
1 oz. achiote paste
1 tablespoon adobo sauce
4 chipotles in adobo sauce
1 clove garlic
Pinch kosher salt
2 pounds boneless pork butt, sliced into 1/2″ thick slices, then into 1/2″ wide strips
12 fresh 6″ white corn tortillas

1/2 cup finely chopped onion

1 fresh pineapple, peeled, cored and cut into 1/2″ pieces
1/4 cup fresh cilantro leaves

For serving, as desired: diced red onion, chopped cilantro, avocado sauce, salsa, crumbled cotija cheese

Puree pineapple juice, oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 2 hours.

Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm.

Raise the heat under the skillet to high. Remove the pork from the bag and wipe off excess marinade. Cook the pork in batches, until charred and cooked through. Remove the pork from the skillet and chop into bite-sized pieces.

Add the onions and pineapple to the pan and quickly cook until lightly browned, about 2 minutes.

Spoon pork into taco shells. Serve immediately.