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3B Wednesday, October 9, 2013 – Daily News County Fare & tasty fresh Roasted Cauliflower With Pistachios, Olives and Raisins Crisped Cauliflower With Lemon Tahini Sauce By David Hagedorn, special to The Washington Post This dish was inspired by the whole roasted cauliflower with pine nuts, black olives and golden raisins that chef Nick Stefanelli has featured on his vegetarian tasting menu at Bibiana. MAKE AHEAD: The cauliflower can be prepared an hour in advance and held in a warming drawer, but it is best served just after it has been made. From Washington food writer David Hagedorn, co-author with chef Cathal Armstrong of "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, March 2014). ROASTED CAULIFLOWER WITH PISTACHIOS, OLIVES AND RAISINS 6 servings 1 large head (2 pounds) cauliflower (outer leaves removed), broken into 1 1/2-inch florets 3 tablespoons canola oil 1/2 teaspoon kosher salt 1/2 cup golden raisins 1/4 cup dry vermouth 3 tablespoons unsalted butter 1/2 cup shelled, roasted unsalted pistachios 1/3 cup cured pitted black olives, coarsely chopped 1/2 teaspoon crushed red pepper flakes Finely grated zest and juice of 1 lemon Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line a baking sheet with parchment paper. Coat the cauliflower florets with the oil and salt, then spread them on the baking sheet with any flat edges down. Bake on the lower rack for 20 minutes. Preheat the broiler, then transfer the baking By David Hagedorn, special to The Washington Post MAKE AHEAD: The tahini sauce can be made a week in advance. From Washington food writer David Hagedorn, co-author with chef Cathal Armstrong of "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, March 2014). CRISPED CAULIFLOWER with LEMON TAHINI SAUCE 4 servings For the sauce 1 cup tahini 1/2 cup fresh lemon juice 1/2 cup water 3 cloves garlic, crushed 2 teaspoons kosher salt Dash hot sauce, such as Tabasco For the cauliflower 4 cups canola oil, for frying 1/2 head cauliflower, cut into 1 1/2-inch florets (4 cups) Kosher salt Leaves from 1/2 small bunch mint, minced For the sauce: Combine the tahini, lemon juice, water, garlic, salt and hot sauce in a food processor or blender; puree until smooth. For the cauliflower: Line a baking sheet with paper towels, then place a wire cooling rack over it. Heat the oil in a medium pot over medium-high heat to 350 degrees. Working in batches as needed, carefully add the florets and fry for 3 to 5 minutes, until golden brown. Using a slotted spoon, transfer the florets to a baking sheet lined with paper towels. Season them with salt while still hot. Transfer to a serving bowl; garnish with the mint. Serve with tahini sauce on the side. sheet to the top rack and broil for 10 minutes. The florets should be browned and tender. Meanwhile, place the raisins in a small bowl. Warm the vermouth in a small saucepan over medium-low heat, then pour it over the raisins to plump them. Melt the butter in a large saute pan over medium-high heat. Once the butter stops foaming and its solids start to brown, turning the butter golden in color, stir in the pistachios, olives, crushed red pepper flakes and lemon zest and juice. Stir the plumped raisins and any remaining vermouth into the mix. Remove from the heat. Transfer the broiled cauliflower to the saute pan, stirring to coat and incorporate. Serve immediately. Roasted Cauliflower Gratin By David Hagedorn, special to The Washington Post There is no need to whip up a bechamel sauce for this quick version of a gratin, made all the more alluring by first ovenroasting the cauliflower. From Washington food writer David Hagedorn, co-author with chef Cathal Armstrong of "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, March 2014). You'll need an 8-cup gratin dish. MAKE AHEAD: The cauliflower can be roasted several hours in advance; warm it through in a saute pan with the cream, then assemble the gratin and broil. ROASTED CAULIFLOWER GRATIN 6 servings 1 large head (2 pounds) cauliflower (outer leaves removed), broken into 1 1/2-inch florets 3 tablespoons canola oil 1/2 teaspoon kosher salt 1/2 cup heavy cream 1 small clove garlic, minced 1/2 cup grated Gruyere cheese 1/2 cup grated Parmigiano-Reggiano cheese 1/2 teaspoon freshly ground black pepper Pinch freshly grated nutmeg Position oven racks in the upper and lower thirds "Your Family Supermarket" (530) 384-1563 8049 Hwy 99E, Los Molinos, CA 1 DAY MEAT BONANZA Saturday, October 12, 2013 8am-5pm Beef Tri-Tip Roast (In the Bag) $ 3.79 1⁄2 or Whole Loins (In the Bag) $ 3.49 $ 5.99 Lb. Top Sirloin (80/20) 2.49 $ 2.99 Lb. Boneless Boneless Pork Loin Pork Tri-Tips (In the Bag) Lb. Pork Spareribs (In the Bag) $ 2.29 Lb. Pork Ribletts $ 1.79 $ 12.99 Lb. 1.79 Lb. Family Pack Chicken Breasts Chicken Thighs Family Pack Ea. $ 1.79 Turkey Breast lb. Lb. Bacon Ends Whole Bone-In 1.79 $ Boneless Skinless 10 Lb. box $ Lb. Boneless Whole Beef Family Pack $ Lb. New York Strips Ground Beef Prime Rib and tender. Keep the broiler on. Transfer the florets to the same bowl you first used. Add the cream, garlic, Gruyere cheese, half of the Parmigiano-Reggiano and all the pepper and nutmeg. Stir to incorporate, then spoon the cauliflower into a large gratin dish. Sprinkle with the remaining Parmigiano-Reggiano and return to the broiler for 5 minutes, until golden brown and bubbly. Serve hot. Fully Trimmed Fresh Boneless of the oven; preheat to 375 degrees. Line a rimmed baking sheet with parchment paper. Toss the cauliflower florets, oil and salt in a mixing bowl to coat. Spread the florets on the baking sheet, flat edges down. (Wipe out the bowl; you'll use it again.) Bake on the lower rack for 20 minutes, then turn the oven on broil. Once it's preheated, transfer the cauliflower to the top rack and broil for 7 to 10 minutes, until nicely browned We accept EBT, Credit or Debit 15 Lb. Box $ 25.99 99¢ Lb. 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