The Lederman Kitchen

I came across this great recipe a while back and at first was not sure how the ingredients would all come together.  We loved it so much that this recipe made its way into our regular rotation. This recipe is enough for 4, or in our case dinner and lunch for 2: 1 1/4 cups pitted brine-cured green olives 1/2 cup chopped fresh flat-leaf parsley 1/2 cup olive oil 1 (2 1/2-pound) head cauliflower, cut into 1-inch-wide florets (8 cups) 1/2 teaspoon salt 3 garlic cloves, finely chopped Scant 1/2 teaspoon dried hot red-pepper flakes 1/4 cup water 3/4 pound dried spaghetti or linguine 1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup) plus additional for serving 3/4 cup whole almonds with skin (3 3/4 ounces), toasted and coarsely chopped I decided to make homemade whole wheat spaghetti for this, but store bought is of course fine.   Instead of using the pasta roller, I decided to try and make the spaghetti using the...

I had a week off work between the holidays, so I decided to try and pickle some veggies.  Brian has been obsessed with picked veggies ever since we went to Argentina where all cheese plates were huge and filled with every type of veggie, pickled. My Veggies, all pickled This is what cheese plates in Argentina look like! I went to the Farmer's Market in search of in season veggies to pickle and came home with cauliflower, green beans, radishes, carrots and ginger.  Then I did some research for Quick Pickle recipes.  Since I had all day, I decided to try a different recipe for each veggie. Here are the recipes for the best 3.  Let's not talk about the radishes or ginger.... Lemony Pickled Cauliflower 2 pounds cauliflower 1 cup apple cider vinegar 1 cup water 2 teaspoons sea salt 1 small lemon, sliced 1 large garlic clove, sliced 1/4 teaspoon peppercorns First wash the cauliflower and break or cut it into florets In a la...

Michelle loves scallops.  After mussels it's probably her favorite seafood.  I am continuing my cauliflower kick and used a mash as the base of this delicious and quick weeknight dinner.  Sauteed mushrooms and braised carrots rounded out the meal.   For a delicious dinner for two... For the carrots: 1 bunch of small carrots 1 tablespoon of olive oil 1/4 cup of red wine vinegar salt and pepper For the cauliflower mash: 1 head of cauliflower 1 tablespoon of butter 2 tablespoons of milk 1 clove of garlic salt and pepper For the rest: 1/4 lb of mushrooms (I used crimini) 1 tablespoons of butter 1 tablespoon of olive oil 4 scallops salt and pepper The carrots can take while, so prep them first by washing and peeling.  Try to get carrots that are close to the same size so that they cook evenly. Next, add some olive oil to a pan over medium heat and sear the carrots. While the carrots cook away, chop ...