I never said math was my long suit.
Last week, a reader took me to task for providing two of the best recipes I discovered in 25-plus years as Food Editor/Columnist, when I said I'd be sharing three. Man, you can't get away with anything in this blogging business.
Here are two more of the recipes I prepared during my class at Great News! Cooking School.
1 large head cauliflower, broken apart into rosettes
1 to 2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons capers, drained
1 tablespoon minced garlic
Preheat oven to 400 degrees.
Place cauliflower rosettes in baking pan. Drizzle with olive oil, sprinkle with kosher salt and stir with wooden spoon. Roast for about 40 minutes, or until rosettes are tender and have well-charred edges.
Remove oven from pan and immediately add minced garlic and capers. Stir to combine. Serve immediately. Serves 3 to 4.
4 ripe pears, whatever type smells the best at the market
¾ cup apricot preserves, pushed through a strainer
½ cup white wine, dry or slightly sweet
1 to 1 ½ cups almond macaroons (I buy the canned ones that are in the Kosher food section of the supermarket. You can also use amaretti.)
1 tablespoon unsalted butter for buttering pan
1 ½ tablespoons butter for cooking
Preheat oven to 375 degrees.
Place macaroons in plastic zip-lock bag and crush with rolling pin until no large pieces remain. There should be about 1 cup of crushed cookies.
In a large bowl, beat the preserves and white wine together until smooth.
Peel, core and slice pears thinly.
Butter a ceramic baking dish large enough to hold all the pears. Arrange pears in slightly overlapping concentric circles.
Pour apricot-wine mixture over pears. Sprinkle with crushed macaroons. Dot top with the 1 ½ tablespoons butter broken into small pieces.
Bake until bubbling and slightly browned, about 25 minutes. Gratin will be very juicy. Serve warm in shallow bowls with whipped cream, or spoon over softened vanilla ice cream.