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Unusual cauliflower |
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Marissa
Cook Joined: 28 February 2012 Location: Austin TX Status: Offline Points: 160 |
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Posted: 30 March 2012 at 11:26 |
Just thought I would post a picture of some cauliflower we grew this year!
The uncooked is at the back. I was so afraid all the color would drain away like it does with purple podded green beans. But it was still incredible after cooking! Tasted great too!
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ChrisFlanders
Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
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Absolutely stunning. Think of what eyecatching things you can do on a plate with those!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Gorgeous!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Beautiful stuff Marissa...did you notice any flavor difference between the two breeds?
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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@ Marissa,
Good afternoon. These violet and perriwinkle cauliflowers are gorgeous ! Thanks for sharing your foto. Violet, violet blue and magenta red violet lettuces are very common throughout Italia ... and the Mediterranean ... Are there distinctive texture and / or tastes between a white cauliflower and a violet or a violet blue ? How have u paired this dish ? Happy Holidays. Margi Cintrano.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Aspen Hill
Cook's Assistant Joined: 15 August 2011 Location: Vermont Status: Offline Points: 89 |
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Neat! They hold their color better than blue or purple potatoes too.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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@ Aspen,
Hello again.
What are your views on violet or magenta colored lettuces ?
Yes, these cauliflowers are stunning ... very lovely.
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Marissa
Cook Joined: 28 February 2012 Location: Austin TX Status: Offline Points: 160 |
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Margi, I couldn't tell a taste difference but I didn't have a "regular" cauliflower to do a direct comparison. It certainly tasted delicious - so fresh! I only had the one head (it was an experimental batch so we all just got a little of the harvest, but will plant it next year!) so we just ate it simply with a little butter and salt. Wonderful!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Good Morning, Marissa,
Thanks so much for your feedback.
So curious ... as they are so gorgeous ...
I enjoy the Mediterranean simplicity when it comes to fresh vegetables:
EVOO, Balsamic Modena and a sprinkle of fresh herbs ( basil, parsley, oregano, thyme ) and/or dried spices and: Fine grain Sea Salt & freshly ground peppercorns in rose, green and black ...
*** Herbed butter for Corn on Cob ...
Have nice wkend.
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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