Cauliflower steaks, all smoked-up

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Since we became those people – the kind who own two types of barbecues – earlier this summer, we’ve been experimenting a lot with charcoal versus gas. Overall I’d say we’ve found most barbecued foods turn out better using the charcoal, big egg-style grill because you just can’t beat that smoky flavour. That was definitely the case during our second run at cauliflower steaks a few days ago.

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Geir’s plate

Last summer, we grilled cauliflower steaks for the very first time, and loved them. I figured they’d be hard to beat. This time, I marinated them for about an hour (simple stuff like oil, balsamic, white wine vinegar, garlic, herbs, lemon), and we heated up an Emile Henry stone inside the charcoal grill. As you can see in the photo, the steaks got a lot more colour, and around the edges, the florets became crispy and heavenly. The cauliflower soaked up the smoke more than we had anticipated – and it worked perfectly.

Accompanying the steaks was a spicy corn and tomato salad with chunks of goat paneer, as well as some freshly-made garlic scape pesto. Also, a dollop of goat’s milk Greek yogurt, just for fun. All the goat products were from our favourite goat farm, Ran-Cher Acres.

I still can’t get over the incredible texture of cauliflower steak. It takes a while to cook them through – about 20-25 minutes – but the consistency and flavour is worth it. And if you’re wondering – yes – they are extremely filling!

fresh off the grill (left) my plate (right)

fresh off the grill (left)
my plate (right)

Rock the Leftovers: Halibut Edition

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Last weekend I was in my hometown for a short visit. My parents, who regularly read this blog, made a delicious dinner on Friday night including insanely fresh halibut, roasted on the BBQ in tinfoil, and delicious homemade bread from the bakery.

After having read my Rock the Leftovers: Taco Edition post, the big joke was how I’d take remaining food from this meal (if there was any) and turn it into something. Well, the next day, I was craving brunch. So I ventured into the world of fishcakes, using the strange array of products in my mother’s fridge, and came up with a very satisfying meal: lemon-basil halibut fish cakes with makeshift Dijon tartar sauce, served with homemade brown bread toast.

Yum.

Here is what went in my fishcakes:

Cooked halibut, flaked

Finely chopped onion

Finely chopped homemade white bread (or use breadcrumbs)

Two eggs

Very finely chopped fresh garlic

Chopped fresh basil

Dash of chilli powder

Squeeze of fresh lemon

Salt & Pepper

Here is what went in my makeshift tartar sauce:

Coleslaw “dressing” (my mother’s fridge!)

Dijon

Green relish

Dash of hot sauce

Squeeze of fresh lemon

Salt & Pepper

halibut