Roasted Cauliflower

February 2, 2017

Ina’s:  Heat oven 425º

(Cauliflower, Panko, garlic, grated parmesan)

  • Slice 1 head cauliflower into ½” slices (snowflakes) . Leave core intact.
  • mix with 3T olive oil, ¾ tsp salt, ¼ tsp pepper.
  • Roast in oven on baking sheet 15 min.
  • ADD ½ C Panko crumbs mixed with 1 TB oil, sprinkle on top of cauliflower slices 10 min more.
  • Sprinkle with ½ C parmesan cheese, bake 2 min more.

VARIATIONS: add sliced onion, thyme sprigs, 2 cloves garlic

Glazed Corned Beef

February 12, 2012

San Francisco a la Carte. Serves 8-12. Cook time 4 hours.

  • 6-10 lbs corned beef brisket, trimmed of fat.
  • 12 peppercorns lightly crushed
  • 2 bay leaves
  • 1 large onion studded with 8 whole cloves
  • 2 cloves garlic bruised

Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).

Glazing: preheat oven 300°.

  • 3/4 C firmly packed dark brown sugar
  • 1 TB dry mustard
  • 1 Tb cider vinegar

Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.

VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.

  • small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.

Gus’ Chicken

February 5, 2012

UC Davis From 1970s Gus Lee’s chicken.  preheat oven 350°

  • 1/2 C oil
  • 1/2 C soy sauce
  • 1/2 C brown sugar
  • 1 -2 clove pressed garlic
  • chopped onion
  • chicken pieces cut up

Bake 1 hour, serve with rice, vegetables.