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  • Roasting Cauliflower

    I work a variation on a technique I learned from Cook's Illustrated for oven-roating cauliflower. Here it is.[p]Remove the leaves from a head of cauliflower, and cut the stem so it protrudes just a little beyond the cauliflower head. If it's a big cauliflower, cut it into 8 wedges - tonight's was a small head, so I only cut it into 6. Spray the wedges with olive oil and season them with salt and pepper. Place the wedges cut side down on a sheet of foil and form the foil into a sealed pouch.[p]Heat the Egg to 450 degrees. For convenience, I put the pouch on a pizza pan, and set this on a pizza stone atop the plate setter. (Got plate setter and stone heated to 450 first.)[p]After 10 minutes, open the pouch and continue roasting for 12 minutes. Turn the wedges so "the other" side is down, and roast for another 12 minutes. (34 minutes total cooking time) Remove and serve immediately.[p]The cauliflower was so sweet Diana thought I'd seasoned with more than just salt and pepper. Not so; roasting brings out all the natural sweetness.[p]Wish I had a picture, but all six wedges disappeared before I even thought about it.[p]Ken
  • Re: On's not my fault!

    Gretl Collins,[p]I share your pain. Day before yesterday I was reduced to cooking pork chops on a (gasp) gas grill. Absolutely beautiful! With so little taste I might as well have been eating tofu from the package.[p]Soon, though, very soon I'll be Egging again.[p]Ken
  • Pot roast recipe

    I mentioned pot roast yesterday, and was berated (grin) for not posting the recipe. It follows.[p]Ken[p]Egged Pot Roast
    Based on a recipe in Cook’s Illustrated[p]1 boneless chuck roast (3 to 4 pounds)
    Salt and pepper[p]2 tablespoons oil
    1 medium onion, chopped
    1 carrot, chopped
    1 rib celery, chopped
    2 cloves garlic, minced
    2 teaspoons sugar
    1 can chicken stock
    1 can beef stock
    1/2 teaspoon ground thyme
    1 to 1 1/2 cups water
    1 pound carrots, in ½ inch slices
    1 pound parsnips, in ½ inch slices
    1 pound small red potatoes, halved if larger than 1 1/2 inch diameter[p]1/4 cup red wine – for gravy[p]Bring Egg to 600 degrees. [p]Season both sides of roast with salt and pepper. Place on grill 3 minutes per side; remove to a plate to collect any drippings. Place Dutch oven on grill and shut down Egg to lower temperature to 300 degrees.[p]When dome temperature approaches 300 degrees, open vents to maintain that temperature. Add oil, onion, carrot and celery to Dutch oven; stir occasionally until vegetables begin to brown (6 to 8 minutes). Add garlic and sugar.[p]Add chicken and beef stocks and thyme. Return roast and collected juices to Dutch oven, adding sufficient water to come halfway up the sides of the roast. Place a sheet of foil over the Dutch oven before covering with lid. (This forms a tighter seal to trap the cooking juices.) Turn every 30 to 40 minutes, until meat is tender, about 3 1/2 to 4 hours.[p]30 minutes before roast is done, add carrots, parsnips and potatoes, submerging them in cooking liquid.[p]Remove roast and vegetables to serving pieces, tenting meat with foil to keep warm.[p]If making gravy, uncover Dutch oven and add red wine. Stir to loosen any bits that are stuck to the bottom. Open vents full and cook uncovered until reduced to about 1 1/2 cups. (6 to 8 minutes)

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