When a hero dies (Levon Helm) it’s comforting to hear of other heroes or in this case heroines, flourishing.
Two such are revered veteran food writers and cooks Claudia Roden
and Madhur Jaffrey
They are both in their 70’s and both have new projects.
Claudia Roden (75) is publishing The Food of Spain and Madhur Jaffrey (78) is relaunching herself on the Good Food TV Channel with a new series to accompany her new book, Curry Nation.
Madhur Jaffrey had come to mind when I felt a yen for something with an Indian flavor for supper tonight–but couldn’t find a focus for the fancy, until I spotted a nest of cauliflowers offering themselves on the small table stall of a local grower early this morning.
I was pretty sure Madhur Jaffrey had a good recipe for cauliflower in her book Indian Cookery; so I bought the middling sized one and headed home for breakfast.
Here it is–adjusted a little:
for 2--as a main course:
1 medium cauliflower–the head separated into small bite size florets
3 tablespoons olive oil
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 cloves of garlic–chopped fine
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
- Soak the cauliflower in water for a half hour–then drain the florets.
- Heat the oil in a pan large enough to hold the florets in a single layer.
- Add the fennel and mustard seeds and sauté until they start popping.
- Add the turmeric and the cayenne.
- Add the garlic to the pan and let it colour lightly.
- Add the drained florets, salt and 3 tablespoons of water.
- Cover and cook for 10 minutes–or until the cauliflower is almost tender.
Brown basmati rice, red lentil dhal and yogurt sauce accompanied it–my yen was satisfied!
Robin Ellis 