Wednesday, July 23, 2008

Grilled or Roasted Cauliflower (plus proof that Lillian is only a pie-goddess-in-training)

Hooray! We finally got a grill and we put it to use immediately. Crisp, succulent cauliflower seems to be in season around here so we threw some on the grill. I make this in the winter too, using the oven. Simply cut up a cauliflower into fairly large chunks, brush with oil, and sprinkle with salt, pepper, and paprika. Roast it in a hot oven (450) with a run under the broiler, if need be, or on a charcoal grill. It may take some time, so be patient.

The steaks simply had salt and pepper on them and were fantastic. There may be hope for my steak-making skills yet. Look forward to more grill recipes!

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In other news, I finally found some rhubarb at one of the farmers' markets around here and I set out to make a strawberry-rhubarb pie. It sure looked good when I finished baking it...


...but, alas, it didn't thicken up enough and was also rather tart!

Reflecting upon what went wrong, I realize that I only used 3 Tbsp. of thickener instead of 4 because I lost count, and I probably should have used 5! I was also using tapioca starch for the first time in years. I wasn't sure how much sugar to add, since the strawberries were frozen in syrup, so I used 1 c. Guess I should have gone for the max. amount of 1 1/4 to account for the rhubarb anyway. Another day, another pie...live and learn.

1 comment:

Marjorie Magidow Schalles said...

Ahh, the elusive zen of pie. I think that using between 4-5 TBSP of tapioca flour is pretty consistently thick, yet not too thick. Sugar? I think you just have to taste the filing before you add it to the crust - baking it will not change the sweetness. Shore is purty tho!