#romanesco curry

[hle24]

Roasted Romanesco

Bright, nutty, and irresistibly crispy, this Roasted Romanesco recipe is the perfect combination of simplicity and flavor. Romanesco is a stunning vegetable that deserves a place in your kitchen, whether you’re serving it as a side dish, snack, or salad topper. With a handful of pantry staples, you can transform this unique vegetable into a showstopping dish. Let’s dive into everything you need…

[morethansalad]

Autumn Supergreen Korma (Vegan)

[johnwhowell]

Views of the Neighborhood - Polar Plunge

Today, we are going to the Lakeway pool to witness the annual polar plunge, a January tradition. We are catered by Eberly of Austin, and our entertainment is Foreigner. Menu HALIBUT – pomme purée, pepper relish, watercress salad SALMON- crispy rice cake, romanesco, citrus, chive beurre blanc, trout roe SWEET POTATO PAVÉ- red curry, baby bok choy, pickled pears, mint & fennel salad HALF CHICKEN – …

[happigness]

Les meilleures soupes

C'est la saison des soupes. Personnellement j'ai un blender qui fait bouillir tout seul puis mixe les aliments. Ci-dessous mes idées de recettes :)

Soupe au potimarrron : 1 potimarron + sel poivre + recouvrir d'eau.

Soupe au brocoli : 1 brocoli + 3 CS de lentilles corail + une pincée de curry + sel poivre + une pincée de curcuma + recouvrir d'eau.

Soupe aux légumes d'hiver : 2 poireaux + 2 carottes + 2 pommes de terre + sel poivre + recouvrir d'eau.

Soupe au butternut : 1 butternut + sel poivre + recouvrir d'eau.

Soupe au chou romanesco : 3 CS lentilles corail + 1 chou romanesco + recouvrir d'eau.

*CS : Cuillère à soupe

[farzanatradingcompany]

Exotic Fruits and Vegetables: Bringing Variety and Excitement to Your Plate  

The world of fruits and vegetables has a wide variety of colors, shapes, and flavors waiting to be discovered. Familiar produce like apples and carrots are kitchen staples, but stepping into the world of exotic fruits and vegetables opens a world of culinary excitement and nutritional benefits. In this blog, we go on a journey with Farzana Fruits Wholesale Distributor UAE to discover and discover the wonders of exotic fruits and vegetables that bring variety and a pinch of excitement to your table.  

Dragon fruit: A tropical gem  

Dragon fruit, a member of the cactaceae family, is visually pleasing with its bright pink or yellow skin and mottled flesh. Rich in antioxidants, vitamins and fiber, this exotic fruit has a subtly sweet flavor that will enhance the flavor of your breakfast bowl or fruit salad. Jackfruit: the universal giant  

Considered the world's largest fruit, jackfruit is a versatile ingredient that can mimic the texture of pulled meat when cooked. Mild and sweet in taste, jackfruit can be added to curries and tacos, or enjoyed on its own as a meat substitute.  

Kiwano (horn melon): Natural curiosity  

 Kiwano, which resembles a prickly orange cucumber, is not only exotic and quirky, but also highly nutritious. It's rich in vitamins and minerals, and its mild, cucumber-like flavor adds a refreshing touch to salads and desserts.  

Chayote: Edible pear  

Resembling a wrinkled green pear, chayote is a versatile vegetable with a crunchy texture. Whether eaten raw in salads or cooked into stir-fries, chayote adds a delicate, refreshing flavor that makes it a delicious addition to your cooking repertoire.  

Rambutan: Natural lychee  

Rambutan, with its hairy appearance and juicy, translucent flesh, is a tropical fruit that closely resembles a lychee. This exotic, sweet treat is perfect for snacking or adding to fruit salads, adding a tropical touch to your palate.  

Romanesco: Fractal vegetables  

Resembling a lime green cauliflower with a mesmerizing fractal pattern, Romanesco is not only beautiful to look at, but also rich in vitamins and antioxidants. Roasted or steamed for a nutty, slightly sweet flavor that adds a unique touch to vegetable dishes. Passion fruit: tropical spice  

Passion fruit is surrounded by a tough outer shell that contains a juicy, seed-filled pulp with a unique tangy flavor. You can also use the pulp in desserts, cocktails, or simply scoop it up for a refreshing dose of tropical goodness.  

Purple sweet potato: Colorful variations  

In addition to the traditional orange color, purple sweet potatoes also bring a pop of color to your plate. Rich in antioxidants and fiber, these potatoes can be baked, mashed, or roasted for a nutritious and visually appealing side dish.  

Buddha's Hand: The Miracle of Fragrant Citrus  

This type of lemon resembles several yellow fingers radiating out from a central base, resembling the hands of the Buddha in prayer. Known for its intense citrus aroma, it lends a special flavor to sweet and savory dishes and is a unique eye-catcher in the kitchen.  

Amaranth greens: A nutritious leafy snack  

With its bright colors and delicate leaves, amaranth green is a highly nutritious plant rich in vitamins and minerals. Saute it, steam it, or add it to soups for its earthy flavor and health benefits.  

Embark on a journey to discover exotic fruits and vegetables and expand your culinary repertoire with their rich flavors, textures and nutritional benefits. These unique and aesthetically pleasing ingredients not only add variety to your plate, but also give you the opportunity to enjoy the rich diversity of the world's cuisines. Experience the excitement of trying something new and let the world of exotic produce awaken your taste buds to a realm of culinary possibilities. 

[foodmagazineofficial]

Exploring unique and exotic vegetables found in specialty markets.

When we think of vegetables, the usual suspects come to mind: carrots, broccoli, tomatoes, and lettuce. These vegetables are staples in our diets, readily available in most grocery stores and markets. However, if you're looking to elevate your culinary experience and expand your palate, the vegetable market can be a treasure trove of unique and exotic finds. Specialty markets are where you can unearth hidden gems that add flair and flavor to your meals.

The World of Specialty Vegetable Markets

Specialty vegetable markets are a haven for those who crave novelty and adventure in their culinary pursuits. These markets, often tucked away in cultural enclaves or thriving in bustling cities, offer a rich tapestry of vegetables from around the world. Walking through the aisles of a specialty vegetable market is like embarking on a global gastronomic journey without ever leaving your town.

Kohlrabi: The Extraterrestrial Turnip

Kohlrabi, often called the "extraterrestrial turnip," is a unique vegetable that looks like it landed from another planet. Its bulbous, pale green, or purple exterior conceals a crisp, white flesh. With a taste somewhere between a cabbage and a radish, kohlrabi is versatile and can be enjoyed both raw and cooked. Try it thinly sliced in a salad or roasted with a drizzle of olive oil and your favorite herbs.

Romanesco Broccoli: A Natural Fractal

Romanesco broccoli is not your ordinary broccoli; it's a mathematical marvel. Its striking, lime-green appearance resembles a fractal, with spiraled florets that create an intricate pattern. Romanesco broccoli has a mild, nutty flavor and is an excellent addition to salads, pasta dishes, or as a side roasted with garlic and lemon.

Click here to know more : -

Dragon Fruit: A Vibrant Tropical Delight

While dragon fruit is typically associated with tropical fruits, it deserves a mention when exploring specialty vegetable markets. This exotic beauty boasts bright pink or yellow skin and speckled flesh flecked with tiny black seeds. Its flavor is a delicate balance of sweetness and mild tartness, making it a delicious addition to smoothies, fruit salads, or enjoyed fresh on its own.

Chayote: The Vegetable Pear

Chayote, also known as vegetable pear, is a unique vegetable that resembles a knobby green pear. It has a crisp, juicy texture and a mild, slightly nutty flavor. Chayote can be prepared in various ways, from sautéing and stir-frying to adding it to soups and salads. In some cuisines, it's even used to make a refreshing, chilled drink.

Yucca: The Starchy Powerhouse

Yucca, a staple in many Latin American and Caribbean cuisines, is a starchy root vegetable with a tough, bark-like exterior. Once you peel away its rugged outer layer, you reveal a creamy, white flesh. Yucca can be boiled, fried, or mashed, and it's often enjoyed as a side dish or a main course. Its texture is similar to that of a potato, making it a delicious alternative for those seeking variety in their starches.

Bitter Melon: An Acquired Taste

Bitter melon, also known as bitter gourd, is exactly what its name implies—a bitter vegetable. This cucumber-like vegetable is known for its unique and challenging flavor, which can be an acquired taste for some. It's a common ingredient in Asian cuisine and is believed to have numerous health benefits. When cooked properly, it can be a delightful addition to curries, stir-fries, and soups.

Jackfruit: The Vegan Meat Substitute

Jackfruit is a tropical fruit that has gained popularity in recent years as a vegan and vegetarian meat substitute. In its unripe form, the flesh of the jackfruit has a neutral flavor and a fibrous, meat-like texture, making it a versatile ingredient for savory dishes. It can be used in tacos, sandwiches, stews, and more, providing a meaty texture without the animal products.

Watercress: A Peppery Delight

Watercress is a nutrient-packed leafy green with a peppery flavor that adds a zesty kick to salads, sandwiches, and soups. It's often found in specialty markets and is a great addition to your vegetable repertoire. Watercress is also known for its health benefits, as it's rich in vitamins and minerals, including vitamin K and vitamin C.

Pandan Leaf: Fragrant and Flavorful

Pandan leaf, also known as screwpine leaf, is a fragrant and flavorful ingredient used in various Southeast Asian cuisines. Its leaves emit a sweet, vanilla-like aroma and are often used to flavor rice, desserts, and beverages. Pandan leaf infuses dishes with a unique and delightful fragrance, making it a standout in the world of exotic vegetables.

Exploring the Vegetable Market

Specialty vegetable markets offer a playground for food enthusiasts, chefs, and adventurous eaters. Exploring these markets not only introduces you to a world of flavors and textures but also supports local vendors who often carry these unique and exotic vegetables. To make the most of your visit to a vegetable market, consider these tips:

Do Your Research: Before you visit a specialty vegetable market, do some research on the vegetables you're interested in. Learn about their flavors, how to select the best ones, and how to prepare them.

Ask for Advice: Don't hesitate to ask the vendors for advice. They can provide valuable insights on how to use the vegetables, share their favorite recipes, and even suggest complementary ingredients.

Experiment and Have Fun: Embrace the spirit of adventure in the kitchen. Experiment with these unique vegetables, try new recipes, and enjoy the process of discovering flavors from around the world.

Support Local and Sustainable Practices: Many specialty markets prioritize locally-sourced, organic, and sustainable produce. By shopping at these markets, you're not only expanding your culinary horizons but also contributing to more eco-friendly and ethical food systems.

In conclusion

The vegetable market is a treasure trove of unique and exotic vegetables that can add excitement and variety to your meals. From the otherworldly kohlrabi to the vibrant dragon fruit, these specialty markets provide a gateway to a world of flavors and experiences. So, venture into the world of specialty vegetable markets, and let your taste buds embark on a journey that transcends borders and traditions. Your culinary adventures await, and you may just discover your new favorite vegetable.

Read more : - The Science Behind Aseptic Packaging Materials for Liquid Foods.

[drawesomecooks]

This was SUPER tasty and will totally make it again.

This is my version below

1 romanesco

1 cup Greek yogurt

1/4 cup olive oil + a bit more for drizzling 

1 tablespoon Persian Lime curry rub

2 garlic cloves thinly sliced

1 inch finely minced ginger

Salt

Pepper 

Preheat oven to 375

Lightly grease the bottom of an 8x8 glass baking dish (or cookie sheet with parchment) with oil

Trim leaves from romanesco and place in dish, drizzle with oil and season with salt and pepper

Bake 1 1/2 hours

On the stove heat the remaining oil and fry the garlic and ginger until almost brown, add curry powder and reduce heat. Cook one minute (until fragrant) Turn off. 

When romanesco is done (insert a knife it should be able to pierce through easily), cut it into 4 pieces and set aside

Plate 4 plates by making a layer of Greek yogurt on each. Place a quarter of romanesco on each, drizzle with the oil and garlic mixture. 

[guardians-of-the-food]

Roasted Romanesco with Garlic and Curry Leaf

[isaaceats]

Romanesco Chick Pea Curry

Got my hands on some romanesco, and I found this recipe using it. Ended up following it exactly, except found it bland at the tasting stage, doubled the spices, added about 1/4 teaspoon kosher salt, and also I didn't have fresh limes so I just stirred in about 1 tablespoon of lime juice at the end. Served it over rice.

Hubby was a big fan, but we both added hot sauce to ours. The flavors are good, but it was a bit bland. When I make it again, I'll probably chop some onion to sweat and double the spices to begin with. Do note that while you could sub in broccoli, the non absorbent nature of romanesco vs broccoli means that romanesco really does shine here.

Note that my local Asian grocery store sells lime leaves and Thai chilies in rather larger quantities than any one recipe I've made calls for, so I intentionally planned this dish in concert with making Tom Kah soup later in the week, as it uses many of the same ingredients; lime leaves, ginger, lemongrass, Thai chilies.

[yfukuoka]

【＊＊＊＊目】2022-03-13 夕食後…晩ご飯第二章がオーブンから出てきました！ ＠自宅 ‪____________________________________ カリフラワーの一種であるロマネスコを丸ごと使ったインドのオーブン料理。カリフラワーを存分に味わえるご馳走料理です。 ＊Romanesco Gobi Dum むかし渋谷にあったお店「アユルダ」のゴビダンを再現を目指して制作。インドのレシピサイトでは焼くものが多かったのですが、あとから調べてみるとどうやらアユルダのものは油で揚げていたようですね。 そして、もっとドライなトマトソースだった。 再現性は低かったのですが、この子も美味しくできました。特別なスパイスを使うわけでもなく、シンプルな味付けですが、ガーリックとパクチーがいい仕事をしてくれて、カリフラワー（ロマネスコ）の甘い風味を引き立ててくれます。 また、今度、チャレンジしましょう。 ＊Kaju Barfi 食後には、恵比寿のムンバイで購入したミターイで〆る。濃厚ミルクうまし。 ‪____________________________________ 🇮🇳 #india #indiafood #instafood #asianfood #asia #foodpic #foodstagram #tasty #delicious #spice #curry #ayurda #インド #インド料理 #自宅 #カリフラワー #ロマネスコ #カレー #カレー部 #カレーきな人と繋がりたい #‬フクドローン #ふくすたぐらむ #アユルダ https://www.instagram.com/p/CbPwxLPrTqL/?utm_medium=tumblr

[ninetailedfoxmanchi]

My dear virtual associate...you said jin has strange groceries...

What is my man's buying...

I don't know lol like fruits that nobody has ever seen before or those massive garlic cloves that are the size of a fist (he'd probably make curry paste for days or sth haha) and he just buys them for the hell of it (like romanesco, horned melon, carambola and stuff, maybe he'd be at the supermarket and just... "Huh, this looks interesting" and throw it in the cart) 🤷🏽‍♀️😅

[healthyskillz]

Vegan Challenge - Week 2/4

This week I slipped up a couple of times but I am ready for a fresh start tomorrow!

Slip ups:

ordered a tomato soup to go, cream was added

baked cookies with my grandma, used butter

had a mini binge, ate some Pringles which apparently contain milk powder?!

And I really did miss the butter with my asparagus...

However I enjoyed...

A delicious creamy Romanesco soup! (leftover steamed Romanesco, shallots, soy milk, curry powder)

Awesome curry w vegan naan flatbread

Homemade quick microwave apple butter granola (the one we normally buy has honey)

[morethansalad]

Vegan Chickpea Curry with Coconut Romanesco

[recetassanasymolonas]

Sopa tailandesa de curry verde 💚 con noodles de arroz y muchas verduras 🍜. Para preparar la sopa necesitas 🔸1 🥄 aceite de coco (para saltear las verduras)🔸1 🥄pasta de curry verde🔸1 🥄 salsa de soja 🔸1 🥄 azúcar moreno🔸1/2 lata de leche de coco 🔸1 vaso de agua 🔸zumo de 1/2 lima 🔸verduras variadas (en este caso cebolla roja, setas shiitake , pimiento rojo, calabacín, romanesco)🔸proteína (este plato lleva tofu) 🔷Preparación 🔹Cocemos los noodles según las instrucciones y dejamos aparte🔹Salteamos las verduras con los ingredientes de la salsa excepto la lima y la leche de coco durante 5/8 min 🔹Cuando estén un poco rendidas o doradas añadimos la leche de coco y el agua y dejamos que hierva durante 5 min🔹 Añadimos el zumo de lima 🔹En un bowl volcamos los noodles y por encima la sopa con las verduras. Revolvemos y a disfrutar 😋

[edgewaterfarmcsa]

FALL CSA WEEK 6

PICK-LIST

SWEET POTATOES - KALE - LETTUCE - CURLY PARSLEY - DELICATA WINTER SQUASH - BROCCOLI - SAVOY CABBAGE - ORNAMENTAL CORN - FENNEL - BOK CHOY - ROMANESCO - RED POTATOES

Ok, now is the time of year where my emotions can really get the best of me and I become very sentimental.  This week, the better half of our field crew heads home to Jamaica, and it always makes me a little weepy.  Roy, Strong, Ramone, Jasper, and Garnet begin to work with us seasonally starting in May.  Their arrival in the Spring marks the beginning of our full bore growing season.  Together, we plant, weed, pick, and pack, clean, etc… truly embracing the adage, many hands make light work.  And if I knew an old adage about life is better working with people you love, trust, and laugh with, I’d use it here too.  

For me personally, this crew makes it possible to farm and parent at the same time.  Both the fields and the kiddos demand love and attention.  So while Roy, Strong, Ramone, Jasper, and Garnet tend more towards tasks that go into raising good crops, Ray and I (and full disclosure, Grannie Annie (Anne Sprague)) tend more towards the tasks that go into raising (good?) kids.  

Also, if you don’t already know, Roy Mitchell in particular, is key in the success of our CSA.  He shows up every single Wednesday to assist in the CSA box pack-out.  We work together from the start of CSA harvest on Monday to pick-up on Wednesday.  After working together for the past 12 years we’ve got our systems in place with potentially too many jokes thrown in along the way.  Later today, Roy and I will pack his last CSA box for the year with our Wednesday radio station of choice (97.5 fm) to carry us through.  

But it’s mid-November now, and the temps have certainly dropped!  By Thursday night these guys will be back in the tropics quarantining until they can step foot into their own homes and reunite with their own families- giving hugs, eating good goat curry and catching up on life.  Of course traveling during this time (hello pandemic) feels completely complicated and nothing is without risk, but we are taking all the precautions that we can on our end to get them back home safely.  If all goes well- and I have to believe it will- the next 5 or 6 months will move swiftly through winter, into the next growing season and we will all be back in the fields in no time, planting onions, catching up, snacking on donuts, and preparing for the 2021 harvest season.  

LASTLY BEFORE WE GET INTO RECIPES, HOT TIPS, ETC…. 

The final CSA pick up is next week on TUESDAY (this timing should allow for proper Thanksgiving meal prep for all)

HOT TIPS:  

KALE SALAD WITH ROASTED SQUASH AND FENNEL

FROM START SIMPLE

Copyright © 2020 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. 

The dressing - a mix of maple syrup, lemon juice, and olive oil, plus an optional jolt of ginger- could make anything taste good, and the salad, with its autumnal profile, works just as well in holiday menus as it does in packed weekday lunches… Add some crumbled feta if you’d like a tangy creamy element.

2 cups winter squash cut into bite size pieces

1 to 1 ½ tablespoons maple syrup or honey

3 tablespoons olive oil, divided

2 teaspoons finely grated ginger (optional)

Salt & pepper

1 small fennel, cored

2 tablespoons fresh lemon juice

1 large bunch of kale (stemmed and torn into bite size pieces

¼ cup crumbled feta cheese (optional)

Preheat the oven to 425.  Spread the squash on a baking sheet, then toss with 1 ½ tablespoons of the olive oil and sprinkle with a big pinch of salt and pepper.  Roast until tender, 15-20 minutes, stirring once or twice.  Cool.

Whisk together the remaining1 ½ tablespoons of olive oil, the lemon juice, maple syrup or honey, and ginger, if using, in a serving bowl.  Cut the fennel into thinnest-possible shavings, preferable using a mandoline or, if not, a very sharp knife.  Add the fennel and squash to the bowl with the dressing and stir to coat.  Let stand for about 5 minutes, which will soften up the fennel, then add the kale and toss with your hands.  Top with cheese if using.  

 BAKED SWEET POTATO CHIPS

FROM START SIMPLE

Copyright © 2020 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. 

 2 medium sweet potatoes

1 teaspoon flaky sea salt

2 tablespoons olive oil

pinch crushed red pepper flakes

Zest of 1 lime 

Preheat the oven to 425.  

Using a mandoline, or if you don’t have one, a chef’s knife, slice the sweet potatoes into rounds about ¼ inch thick.  Place in a large bowl, add the oil, and stir to coat evenly.  Arrange on a baking sheet in the best single layer you can manage, then transfer to the oven and bake for 10 minutes.  Stir and flip, then return to the overn and bake for 5 to 10 minutes more, until most of the chips are crisp and browned (some take on some black spots; thats fine!).  Watch carefully towards the end, as they darken quickly.  

 In a small bowl, mix together the salt and red pepper flakes.  Sprinkle over the sweet potatoes chips and zest lime over everything.  Serve while they’re still warm.  These are best when eaten within a few hours.  

 roasted broccoli/romanesco 

FROM START SIMPLE

Copyright © 2020 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers.

JENNY’S NOTE:  I don’t know why it took me so long in life to cook broccoli in the oven (vs. steaming).  I feel like I’ve been shown the light, and I am so excited to grow old and spend the next 37 years (more? less?) roasting broccoli.  It’s Perfect.  

 Broccoli/Romanesco

freshly ground black pepper

olive oil

Salt

Preheat the oven to 400*

Working close to the stem, cut or snap off large bunches of florets of broccoli or romanesco.  Depending on their size, halve or quarter them so that you’ve got a flat surface or two.  For the broccoli, use a vegetable peeler or baring knife to remove the thick fibrous skin around the stem, then cut the peeled stem into pieces the same thickness as the florets.

 Divide the vegetable between the two baking sheets, then drizzle generously with olive oil and sprinkle with salt and black pepper.  Toss to evenly coat, then transfer to the oven and roast until tender and caramelized in parts, 20 to 30 minutes, stirring and rotating the pans once halfway through.  

 Jenny’s note on start simple by lukas volger:  

I can not stress enough how helpful this book has been when it comes to easy GOOD meals.  And it highlights all the food that we tend to have so much of this time of year: squash, sweet potatoes, kale, and cabbage.  This would be a great addition to your cookbook collection to get you through the year.  Nope this is not a paid advertisement- I'm just a lover of this book and it complements a CSA season all too well.  I also feel the same way about TENDER by Nigel Slater.  If anyone needs any more cook recs, reach out, apparently I’ve just deemed myself an expert.    

 BOK CHOY: 

I am a forever lover of this crisp asian green.  Goes great in stir fries, soups, salads, etc.. 

LETTUCE:

You might come across some browning on the bottom (it was picked on Saturday due to cold nights ahead). This lettuce will continue to stay fresh for a while, just cut back the bottom butt and outer leaves if need be.

[fooddiaries]

Japanese vegetable curry

Set a wok or deep pan drizzled with 1 1/2 tbsp rapeseed oil to a medium heat, add 1 chopped onion, and 1 tbsp each grated ginger and garlic (I find it more convenient to use a pre-prepared pellet of puréed ginger and garlic, which you can buy frozen). Stir for 2-3 minutes to soften. 

Add 1 small apple, peeled, cored and grated. Continue stirring for another 2 minutes. Do not let it brown.

Now add 2 1/2 cups vegetable broth and bring to a boil. Add 2 potatoes, peeled and cut into small bite-sized pieces. Reduce to a simmer.

After 6 minutes, add 2-3 carrots chopped into bite-sized pieces. 

After 3 minutes add some Romanesco broccoli florets (or other green veggie such as spinach or green beans). 

After 4 minutes add 1 tbs honey* and season with salt to taste. Stir well to combine.

Now add half a box of medium spicy Japanese curry  (equivalent of 110g). I like S & B’s Golden Curry. Stir well to melt and thicken the sauce.

Serve with Japanese rice and if you like, a vegan fried cutlet.

Serves 2.

* Other last minute flavourings you could add include mirin, soy sauce, tonkatsu or worcester sauce, ketchup