Wednesday, October 31, 2007

Cauliflower with Garlic and Paprika

The Gourmet Fusion store is now selling Spanish at both its online store and its Solana Beach location.

Paprika is a source of vibrant color and flavor in cooking and is derived from a type of dried red pepper. The fresh pods from the mild Nora pepper are smoked over oak logs to develop the different aspects of the flavors. Peppers that are smoked over an oak fire develop into a rich and complex range of flavors which is much more powerful and pronounced than the sun-dried varieties.

The types of paprika we have available are sweet (dulce), hot (picante), and smoked (ahumado).

Pimenton Dulce: This lightly smoked variety is earthy and mild, and perfect for many dishes.

Pimenton Picante: This paprika is lightly smoked and blended with medium-hot varieties. It is slightly sweet to smokey in flavor, and will add a kick to your cooking.

Pimenton Ahumado: This is a rich and complex flavor with smokey overtones. This is the paprika that forms the basis of many Spanish meat and seafood dishes.

Our sweet and hot varieties of paprika are best used in sauces, vegetables, fish, eggs, and French Fries. Our smoked paprika works well in Paella, Fabada, beef and shellfish dishes, and for grilling.

The cauliflower recipe below is from the province of Murcia in Spain which is known for its wonderful vegetable gardens. We suggest using our sweet paprika in this .

Cauliflower with Garlic and Paprika (serves 6)
  • 2 lb small cauliflowers, cut into florets
  • 2 teaspoons fresh lemon juice
  • 1/3 cup olive oil
  • 2 or 3 thick slices coarse country bread, crusts removed (about 3 ounces)
  • 1 tablespoon sweet paprika
  • 2 cups water
  • salt to taste
  • 3 cloves garlic, coarsely chopped
  • 2 tablespoons pine nuts, toasted
  • 3 tablespoons chopped fresh flat-leaf (Italian) parsley
  • freshly ground pepper to taste
  1. Fill a bowl with water and add the cauliflower florets and lemon juice. Set aside.
  2. In a large frying pan over medium heat, warm the olive oil. Add the bread slices and fry, turning once, until crisp and golden on both sides, 3-5 minutes total. Remove from the pan, break into pieces, and place in a blender or food processor.
  3. Add the paprika to the oil remaining in the pan over low heat and cook for a minute or two to release its fragrance. Add the water and bring to a boil. Drain the cauliflower and add to the pan. Season with a little salt and cook, uncovered, until the cauliflower is tender, 10-15 minutes.
  4. Add the garlic, pine nuts and parsley to the blender or food processor and pulse until well crushed. When the cauliflower is tender, add about 1/4 cup (2 fluid ounces) of the cauliflower cooking water, pulse once, and then transfer the mixture to the frying pan. Stir to mix and cook for 5 minutes over low heat to blend the flavors.
  5. Season with salt and pepper, transfer to a warmed serving bowl, and serve.

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