Barbara was home today. The Greenmarket yielded dry sea scallops,
onions, and a spectacular-looking greenish caulifower with pointed
spiral peaks.

For lunch, Barbara started by dicing and rendering a slice of smoked
bacon, also Greenmarket, from a small farm near Utica. Sauteed a
chopped (by me) onion in an 8-in. iron skillet. Stemed the cauliflower
in a steamer. I finely chopped a large clove of Keith's garlic.

She halved a bunch of cherry tomatoes from an organic-hydroponic farm.
Still tasty this late.

I heated a large iron skillet (Wagner's, old enough to have a smooth
bottom) dry.

I removed the fibrous thing (?) from the side of the scallops. put
them into the hot pan and seard one side; flipped to sear other side.

She put the garlic, steamed cauliflower, and rendered bacon bits into
the small skillet and finished them as the scallops came out of the
pan.

Served with Rancho Zabaco Sauv. Blanc.

The strange-looking cauliflower had a touch of sweetness which was ok
with scallops. It might have been disconcerting with soemthing else.
Everything seemed perfect.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Fri, 24 Dec 2004 14:33:51 -0500, Rodney Myrvaagnes
> wrote:

>
>The strange-looking cauliflower had a touch of sweetness which was ok
>with scallops. It might have been disconcerting with soemthing else.
>Everything seemed perfect.
>

Can you find a picture of this cauliflower somewhere online? All I can
think of is broccoflower, but that usually has a regular cauliflower
shape to the curds. Is it deeper or more pale in hue than
broccoflower?

Boron

Rodney Myrvaagnes wrote:

> The strange-looking cauliflower had a touch of sweetness which was ok
> with scallops. It might have been disconcerting with soemthing else.
> Everything seemed perfect.

Was it brocoflower?

Rodney Myrvaagnes wrote:

> The strange-looking cauliflower had a touch of sweetness which was ok
> with scallops. It might have been disconcerting with soemthing else.
> Everything seemed perfect.

Was it brocoflower?

On Fri, 24 Dec 2004 14:58:56 -0500, Boron Elgar
> wrote:

>On Fri, 24 Dec 2004 14:33:51 -0500, Rodney Myrvaagnes
> wrote:
>
>>
>>The strange-looking cauliflower had a touch of sweetness which was ok
>>with scallops. It might have been disconcerting with soemthing else.
>>Everything seemed perfect.
>>
>
>Can you find a picture of this cauliflower somewhere online? All I can
>think of is broccoflower, but that usually has a regular cauliflower
>shape to the curds. Is it deeper or more pale in hue than
>broccoflower?
>
The green of the "white" part is paler than the leaves by quite a lot.
I use a dial up connection (remember those) so I don't do a lot of
picture browsing on the web.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Fri, 24 Dec 2004 14:58:56 -0500, Boron Elgar
> wrote:

>On Fri, 24 Dec 2004 14:33:51 -0500, Rodney Myrvaagnes
> wrote:
>
>>
>>The strange-looking cauliflower had a touch of sweetness which was ok
>>with scallops. It might have been disconcerting with soemthing else.
>>Everything seemed perfect.
>>
>
>Can you find a picture of this cauliflower somewhere online? All I can
>think of is broccoflower, but that usually has a regular cauliflower
>shape to the curds. Is it deeper or more pale in hue than
>broccoflower?
>
The green of the "white" part is paler than the leaves by quite a lot.
I use a dial up connection (remember those) so I don't do a lot of
picture browsing on the web.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Fri, 24 Dec 2004 15:10:29 -0500, Nancy Young >
wrote:

>Rodney Myrvaagnes wrote:
>
>> The strange-looking cauliflower had a touch of sweetness which was ok
>> with scallops. It might have been disconcerting with soemthing else.
>> Everything seemed perfect.
>
>Was it brocoflower?

Dunno. Another message said Brocoflower isn't geometric like this.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Fri, 24 Dec 2004 15:10:29 -0500, Nancy Young >
wrote:

>Rodney Myrvaagnes wrote:
>
>> The strange-looking cauliflower had a touch of sweetness which was ok
>> with scallops. It might have been disconcerting with soemthing else.
>> Everything seemed perfect.
>
>Was it brocoflower?

Dunno. Another message said Brocoflower isn't geometric like this.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

Rodney replied:

>>> The strange-looking cauliflower had a touch of sweetness which was ok
>>> with scallops. It might have been disconcerting with soemthing else.
>>> Everything seemed perfect.
>>
>> Was it brocoflower?
>
> Dunno. Another message said Brocoflower isn't geometric like this.

The last broccoflower I bought -- in fact, MOST of the broccoflowers I've
bought -- have had pointed flowerets. So I really think that's what you got.

I make a shamefully easy chicken-and-broccoflower casserole. Just dump
chicken pieces and broccoflower florets into a casserole dish, top with
Consorzio "Tropical Grill" marinade, and bake until the chicken is done.

Bob