Roasted Veggie Recipes in Pacific Magazine
We were happy to share a few of our roasted veggie recipes with Braiden Rex-Johnson of the Seattle Times in Pacific Magazine this week, including Carote Nuove, a simple and delicious dish we served this summer, and our Roasted Cauliflower Spread with Cumin that is a great way to showcase this glorious cool-weather vegetable.
Click here for the entire article (including a how-to on the Carote Nuove) and read on for the cauliflower recipe…
Roasted Cauliflower Spread with Cumin
Makes about 3 cups
1 large head cauliflower, cut into bite-sized pieces (about 6 cups)
6 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
Juice of one lemon
1 teaspoon sesame seeds, toasted (See Cook’s Hint, below)
Pita wedges, toasted bread slices and/or raw vegetables (crudités), for dipping
1. Put the oven rack in the middle position. Preheat the oven to 425 degrees. Line a rimmed baking sheet or roasting pan with aluminum foil or parchment paper.
2. In a large mixing bowl, toss the cauliflower pieces with 2 tablespoons of the olive oil, the cumin and the salt until the pieces are lightly but thoroughly coated.
3. Arrange the cauliflower over the prepared baking sheet in one layer without crowding. Roast the cauliflower, stirring once or twice, 35 to 45 minutes, or until lightly browned and very tender.
4. Carefully transfer the roasted cauliflower to a food processor and add the lemon juice and the sesame seeds. Pulse, while drizzling in 3 tablespoons of the olive oil, until almost smooth, scraping down the sides of the bowl as needed. Add the remaining 1 tablespoon of olive oil if needed.
5. Spoon the cauliflower spread into a serving bowl and serve with warm pita wedges, toasted bread slices and/or raw vegetables.
Cook’s Hint: To toast the sesame seeds, heat them in a small, dry skillet over medium heat for 3 to 5 minutes, or until they begin to turn light brown and/or give off their aroma, shaking the pan back and forth often so they don’t burn. Remove from the heat and cool.
For the love of tripe!
Ronald Holden of Crosscut.com released a great story on our tripe dish today:
“Artusi, Cascina Spinasse’s spin-off aperitivo restaurant, has adapted to Seattleites’ big appetites for Italian with a tripe reinvention that even the pickiest eaters can’t help but love.”
Have you had tripe? What did you think of it? Love it? Hate it? Ronald Holden thinks it’s a pretty delicious dish. Pop in this weekend, Friday-Sunday, August 19-21, order the tripe and we’ll give up a complimentary glass of Primitivo wine to go with it!
How can you resist!
Artusi in Where magazine
Artusi is an Editor’s Pick in this month’s Where magazine, a great publication that goes out to tourists and locals, alike.
“Opened this June by Jason Stratton, the wunderkind chef helming in-demand Italian restaurant Spinasse, Artusi is a modern space…Showcasing liqueurs like amaro and grappa, and celebrating Italian aperitivo culture (the drinking of appetite-whetting liqueurs), the new bar also offers small plates rooted in early (and we mean medieval) Italian recipes.”
Read on for more of the mention and should you desire to bring a little Artusi home with you, here is a recipe for one of our most popular drinks, the Bambi Warhol:
1.5 oz Aviation Gin
.75 oz 360 Vodka
.25 oz Cocchi Americano
1 dash Scrappy’s orange bitters
Measure all ingredients into a shaker and add ice. Stir 30-40 times or until the mixture is very cold. Strain into a champagne coupe or cocktail glass. Garnish with a lemon zest, or the citrus zest of your preference.