|Yes, that is a little heart drawn in red wine sauce. Yes, I am a dork.|
I wracked my brain a couple of weeks ago, trying to remember the last time I cooked a piece of meat at home (bacon, soup and random meats cooked in the homes of others excepted). From my recollection, it had been about four years. Yes, seriously, four fucking years. I am not a big meat eater - this we know - but this still shocked me. Sure, I’ve cooked a few pieces of fish here and there, but even those were few and far between. Valentine’s Day seemed as good a reason as any to test my meat-cooking chops again and see just how rusty I’d become. This is not to say that, prior to the last four years, I’d been a huge meat eater / cooker – I never really have been, and my meat eating tends to be relegated to restaurants and the homes of family and friends. Since this was a special meal, though, I decided to go big, and settled on duck breasts. Duck, done well, is awesome – tender, juicy and so flavorful that any comparison to its poultry brethren is entirely misguided.
From this New York Times recipe
Cumin-Roasted Cauliflower with Pomegranate and Mint
Serves 2 generously
|Yes, I put this in a bowl just to get a picture of it and then put it immediately back into the pot. Again, dork.|
Note: If you're hesitant to plunk some raw garlic into your puree, you can place it in the pot with the cooking liquid while you steam the cauliflower. This will imbue the cauliflower with a very faint garlic aroma, and will significantly take the edge off of the garlic before you puree it. You can go halfsies too and keep one raw and one slightly leeched of flavor.