We’ve been eating out a lot lately. For a variety of reasons. So I haven’t cooked much for several days. Also, I had only one “story” in the bank – the blog bank – so to speak – a post I wrote up last week, but haven’t yet posted. But yesterday I thought – hmmm – I need to use up some of the frozen stuff in the garage freezer.
You see, in July we’ll have a quarter of a 4-H pig arriving, so I simply MUST make room for this new part of a pig in my freezer. My kitchen Sub-Zero freezer, which is amply sized, is absolutely jamb-packed full. So, there’s trouble in river city. I need to make a conscientious effort to cook some freezer items. If you haven’t read my previous post about the 4-H pigs we’ve had over the years, you may want to read about it.
Therefore, I looked around at what was in there – a couple of pork roasts, some pork chops, a steak or two, a pan of lasagna from last fall and also found a flattish package that appeared to be meat, but the writing on it was smudged so I couldn’t read it. Oh well, defrost it anyway. My friend Cherrie calls these “mystery meat” dinners. And yes, this was mystery meat in some kind of sauce.
Once defrosted it appeared to be country ribs, already prepared in a thick marinade. So, I baked them, made a salad, and scrounged around in the refrigerator for any vegetables I might have. Sure enough, there was a whole head of cauliflower about a week old. What to do. Lacking key ingredients for nearly every recipe I looked up, I decided to wing it. And it was delicious.
Here’s what you do:
Steamed & Pureed Cauliflower
1. Steam the cauliflower florets until they are tender (along with a bit of onion chopped up), about 10-15 minutes
2. Have ready at the food processor some butter, some truffle salt and Italian parsley (quantities are up to you)
3. Drain the cauliflower and pour into the processor bowl
4. Add some butter, the salt and parsley and process until smooth and serve with chives on top, if you have them
Now, is that not easy? I scooped some out onto our plates, added some freshly ground black pepper and plopped some chives on top.
The mystery meat? Well, it was country ribs. They had been in the freezer for way too long, and I baked them a tad too long. But they were edible. With a lovely green salad, it was a simple, but delicious meal. I liked the cauliflower best – the truffle salt added a nice undertone that was undefinable, elusive, but very tasty.
No recipe for this one – it’s too easy.






Toffeeapple
said on May 20th, 2008:
Truffle SALT? My, there is something new everytime I look around me! I love the idea of puréed cauliflower but my ‘texture buds’ don’t like it – odd since I love the thing in florets…