Friday, August 21, 2015

Roasted Cauliflower Croquettes!

These were a tasty item on the menu at the dinner in Spokane this week.
An endless number of variations on this can be easily made...

Roasted Cauliflower Croquettes


2 C. Cauliflower
1 C. flour or alt. flour mix (like sorghum/chickpea), more as needed
1 tsp. baking powder or soda
2 Tbsp. oil
2 minced garlic cloves
1 tsp. curry powder
1 Tbsp. brown mustard
1/3 C. chopped onion
2 Tbsp. minced italian parsley
salt and white pepper to taste
1 Tbsp. starch (potato, corn or whatever) if using alternative flours
liquid as needed to be able to make a slightly sticky but workable
dough, several Tbsp. at least... broth, soy or nut milk, beer or water
are good choices

also:
oil for frying

Separate the cauliflower into florets and sprinkle with oil and salt, roast
on baking pan for about 30 minutes at 375 degrees. Allow to cool, then mash them
in a mixing bowl with 2 Tbsp. oil and a little of your liquid.
Add the other ingredients, adjusting flour and liqud until dough can be formed into
balls. Make smallish balls, no more than 2" in diameter, then chill these on a tray in
a single layer while you heat your oil up.
You can roll the balls in an herb blend or breadcrumbs if you like before frying.
Fry the balls at 350 in oil, turning here and there, until browned.
Drain on absorbent paper.
Alternatively, you can lightly oil them and bake at 400 degrees on a baking sheet, turning
once or twice, until browned which will take around 25 minutes give or take.
Serve with favorite chutneys (I went with huckleberry here), fennel or other simple slaw,
maybe a mustard.
Pictured is half apricot puree, half brown mustard with a dash of sugar, a little salt, a
sprinkle of lemon juice and some curry powder.
Very tasty.


Monday, August 17, 2015

Late Summer/Fall Schedule

well, it's all a bit nebulous but...
Aug. 22-28 Sacramento
Most of September I will be in SoCal and available for dinners or anything, which you should book now!
October 4-15 or so I will be out east... talking Richmond, DC, Baltimore, Philadelphia, New York, Providence, Boston, maybe Connecticut

The new Select Sex album will be out Sept. 15 so we'll probably play a couple of shows around then and then a few in late October/November

believe it or not, this seems like a mellow schedule on my end

As always, get in touch/email me if you want to book something. I'll also again be doing the multimedia dinner events with performance, historic reference, food and esoterics... probably a couple out east and then some SoCal ones in November.

if anything exciting/public gets booked I will post it here!

Monday, August 10, 2015

Spokane popup at Ruins August 18th!!!

Chef Tony Brown and I will be doing a joint menu at Ruins in Spokane on August 18th
All vegan, much local
and a lot of fun
5 courses and a few surprises!
$45 a head, make your reservations now.
6pm and 8pm seatings
reserve by calling (509) 443-5606 or email us at ruins.spokane@gmail.com

 Menu:
-Cauliflower croquettes, fennel slaw, curry apricot mustard, huckleberry chutney.
-Porcini dusted seitan, Brussels sprouts, caraway, pickled onion, salsa verde.
-Red Quinoa and Mushroom collard roll, blackberry beets, caramelized sunchoke.
-Palouse lentil cakes, heirloom tomato jam, macadamia cheese, oregano pesto
-Cocoa fig cake, sweet corn/nutmeg & carrot/turmeric/ginger ice Kreems, blueberry chocolate sauce



should be pretty badass!!


there will be also special mixology from Crystal Bertholic!