This dish was so...simply delicious! It’s a snap to pull together and can complement just about any main dish. Preheat the oven to something like 450*. Yes! That hot! Coat wedges of cauliflower in olive oil and if you like a dash of heat, add some chili powder. Bake, turning once to prevent burning on the sheet. And serve! I made one of the recommended side sauces: curry yogurt sauce and really enjoyed it. I’ll be making this dish again - probably as a main coarse with some rice.
Indian Style Vegetable Curry (Cooks Illustrated, May/June 07, pg 15) 8
Oh. My. Goodness. LOVED THIS! This dish was super good and fairly simple to assemble. I highly recommend mise en place as it comes together much like a Chinese stir-fry. The veggies were cauliflower, potatoes, onion, peas, garlic, ginger, garam masala, and curry powder. I did cut back on my curry powder as I have "hot" and the recipe called for "sweet". It makes an nice thick, saucy dish that is perfect over basmati rice (which I flavored with some saffron). One warning - it does make a potful. I think this would freeze well so a batch could be made ahead of time and individual servings frozen for later meals.
New York Style Crumb Cake (Cooks Illustrated, May/June 07, pg 23) 7
I made this for Secretaries Day for the office and I think it was well received. I had to drop it off then head down to our downtown office so I didn’t get to hang around and watch peoples reactions. Amanda e-mailed me later and said she thought it was really good. This was easy to make: you start with the crumb topping by mixing melted butter, cinnamon, flour and sugar then set that aside to solidify. Then make the cake itself. It doesn’t make a lot (like fill up the pan a lot), which surprised me, but it bakes up really nice and when the crumb topping is added it makes a beautiful coffee-cake style cake. One note - I only had a glass 8x8 pan, and the cake did over bake somewhat. Next time I would put it in a metal pan.