Yesterday we cooked Pollo di Casseroula, Roasted Potatoes, and Romanesco Cauliflower with Gremolata Breadcrumbs. The chicken was baked in a sauce of tomatoes, capers, & white wine. The secret ingredient – mayo. My husband, Owen, was the mastermind behind this dish and he would prefer I call it aioli. Best Foods aioli. It was whisked in at the very end to add a creaminess to the sauce. My finicky 5 year old ate her chicken up before she even had a chance to think of something to complain about. And that’s fast.
My great discovery this week was Romanesco Cauliflower. I’ve looked sideways at this vegetable for a long time. You can’t help but stare, really. What ARE you? Last week one showed up in my CSA box, and it was time to figure out how to cook it. So I called JM’s husband, John. He’s a chef and he knows…
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