Thursday, March 20, 2014
In full cauliflower
Bambi's Cauliflower Soup
Cook a cored cauliflower in broth until it's very soft. Remove from broth with a slotted spoon and blend with a little broth until smooth. Return to pot. Add 3/4 cup finely grated cheese and dried thyme and whisk to blend the melted cheese. Meanwhile, cook 1 cup peas for 2 minutes in the microwave. Whisk in about 1/3 cup sour cream and add the peas.
Lori's note: I didn't have any sour cream on hand, so I used Mexican table cream instead. It was delicious.
1 pound small calamari
½ cup rice flour
2 teaspoons Mas Guapo or other spicy salt
Clean calamari and cut into rings. Drain well. Mix the flour and seasoned salt together. Dredge the calamari in the flour and shake off excess. You can do this in advance.
When ready to cook, bring the calamari to room temperature. Over medium heat in a cast-iron skillet, heat about ½-inch of canola oil. When hot, add rings in small batches so they aren't crowded. Cook until golden, about 2-3 minutes, then drain on paper towels. Let the oil come back up to temperature before adding more. Serve with lemon wedges or your favorite sauce.