06.22.09
Posted in dessert, food, home cooking at 2:03 am by wingerz
It’s impossible to resist summer peaches. They smell incredible and are impossibly juicy - Amy and I both agreed that the only real way to enjoy one is gobbling it up over the sink.
The recipe recommends firm peaches. Don’t even attempt this recipe if you have soft peaches because they will destroy you twice - once when you’re trying to peel the peaches (I didn’t feel like blanching them because it’s summer and I didn’t want to boil a ton of water and prep an ice bath), and again when you try to remove the seed and slice them.
I mixed two white peaches in with the yellow, and threw a few blueberries on top. I also only used 3/4 of the amount of sugar recommended since my peaches were fantastic.
Peach Shortcake
from Cook’s Illustrated
Fruit
2 pounds ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges
6 tablespoons sugar
2 tablespoons peach schnapps
Biscuits
2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon table salt
2/3 cup buttermilk , cold
1 large egg
8 tablespoons unsalted butter , melted and cooled slightly
Whipped Cream
1/2 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1. For The Fruit: Gently toss three-quarters of peaches with 4 tablespoons sugar in large bowl. Let stand 30 minutes. Toss remaining peaches with remaining 2 tablespoons sugar and schnapps in medium microwave-safe bowl. Microwave on high power until peaches are bubbling, about 1 to 1 1/2 minutes, stirring twice during cooking. Using potato masher, crush peaches into coarse pulp. Let stand 30 minutes.
2. For The Biscuits: Adjust oven rack to middle position and heat oven to 475 degrees. While peaches macerate, whisk flour, baking powder, 1 tablespoon sugar, and salt in large bowl. Whisk together buttermilk and egg in medium bowl; add melted butter and stir until butter forms small clumps.
3. Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue stirring vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up mound of dough and drop onto parchment-lined rimmed baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6 biscuits. Sprinkle remaining tablespoon sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes. Transfer to wire rack and let cool 15 minutes before assembling.
4. For The Whipped Cream: Using hand mixer or stand mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
5. To Assemble: Split each biscuit in half and place bottoms on individual serving plates. Spoon portion of crushed peach mixture over each bottom, followed by peach slices and any exuded juices. Top peaches with 2 tablespoons whipped cream, cap with biscuit top, and dollop each shortcake with some of remaining whipped cream. Serve immediately.
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06.01.09
Posted in dessert, food, home cooking at 12:55 am by wingerz
It’s impossible to wander through the farmer’s market and not be tempted by the beautiful red berries. I was thinking of making this last week but didn’t have enough berries to do it. Got around to it this evening. This recipe is a bit labor-intensive, but I’d almost certainly make it again because it was delicious. It packs a powerful berry punch and has a nice texture. We may need to invest in some cute glasses to serve it in.
Note that the berry-jello needs to be left in the refrigerator for a while to set. The recipe says 2 hours but I got it down to less than 1 by putting two of those (soap-bar-sized) frozen blue-ice things each into its own zip lock bag and then putting the bags into the mixture before refrigerating.
Berry Fool
from Cook’s Illustrated
2 quarts strawberries (about 2 pounds), washed, dried, and stemmed
1 pint raspberries (about 12 ounces), washed and dried (see note)
1/2 cup plus 4 tablespoons sugar
2 teaspoons unflavored powdered gelatin
1 cup heavy cream
1/4 cup sour cream
1/2 teaspoon vanilla extract
4 Carr’s Whole Wheat Crackers , finely crushed (about 1/4 cup) (or graham crackers)
6 sprigs fresh mint leaves (optional)
1. Process 1 quart strawberries, 1/2 pint raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.
2. Meanwhile, chop remaining 1 quart strawberries into rough 1/4-inch pieces. Toss strawberries, remaining 1/2 pint raspberries, and 2 tablespoons sugar together in medium bowl. Set aside for 1 hour.
3. Place cream, sour cream, vanilla, and remaining 2 tablespoons sugar in chilled bowl of stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high; continue beating until mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped-cream mixture to small bowl and set aside.
4. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture; mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.
5. Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs, if using. Serve immediately.
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05.25.09
Posted in fish, food, home cooking at 12:10 pm by wingerz
Another tasty fish and salsa combination. The beer-battered fish is good enough to serve on its own. I substituted fresh tomato salsa for the diced tomatoes and sour cream for the chipotle mayonnaise.
Fish Tacos
from Cook’s Illustrated
4 - 5 cups vegetable oil
1 cup all-purpose flour
1 teaspoon table salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup light-colored beer
2 pounds skinless cod , cut into 4- by 1-inch strips
12 (6-inch) corn tortillas or flour tortillas
1 1/2 cups recipe Chipotle Mayonnaise
3 cups shredded iceberg lettuce
1 1/2 cups diced tomato
Lime wedges (for serving)
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Pour the oil into a large Dutch oven until it measures 1 inch deep. Heat the oil over medium-high heat until it reaches 375 degrees.
2. Meanwhile, whisk the flour, salt, cumin, black pepper, and cayenne together in a large bowl. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth.
3. Wrap a stack of corn or flour tortillas in foil and warm on a baking sheet in the 200-degree oven while frying the fish.
4. Pat the fish dry with paper towels. Add half the fish to the batter and stir gently to coat. Following the photo, use tongs to lift the pieces of fish from the batter, one at a time, allowing any batter to drip back into the bowl, and add to the hot oil.
5. Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown, about 5 minutes.
6. Remove the fried fish from the oil and let drain briefly on paper towels. Transfer the drained fish to a wire rack set over a baking sheet and keep warm in the oven. Return the oil to 375 degrees and batter and fry the remaining fish. Smear each of the warm tortillas with 2 tablespoons Chipotle Mayonnaise, then sprinkle with 1/4 cup lettuce and 2 tablespoons tomatoes. Add 1 piece of the fried fish to each tortilla and fold the tortilla over the fish. Serve with lime wedges.
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05.10.09
Posted in fish, food, home cooking at 10:52 pm by wingerz
Sometimes you just let the ingredients at the market determine what’s for dinner. Everything but the olive oil and kosher salt were from this morning’s visit to the farmer’s market. In general I’m not a huge fan of tuna but I was pretty happy with the way this turned out - the salsa is great, especially when made with good ingredients.
Seared Tuna with Peach Salsa
2 tuna steaks, about 1/2 lb each
4 tbsp extra-virgin olive oil
2 tbsp lemon juice
kosher salt
1 tbsp oil
Peach Salsa
2 small peaches, diced
2 small tomatoes, diced
1 jalapeno pepper, chopped
1 small red onion, chopped
1 tbsp lemon juice
1. Place the tuna in a ziplock bag with olive oil and 2tbsp lemon juice. Let it marinate for 1-2 hours. Right before cooking, take it out and sprinkle some kosher salt on both sides of the steaks.
2. Mix all of the salsa ingredients in a small bowl. Add more lemon juice/salt/pepper to taste.
3. Heat a heavy-bottomed skillet at high heat. Add 1 tbsp of oil to the skillet and wait until it smokes.
4. Place the tuna in the skillet. Flip it over in 1-3 minutes, depending on how much you want it to be cooked. I usually look at it from the side and flip when it looks like it’s cooked 1/4 to 1/3 of the way through. After flipping, let it cook for another 1-2 minutes.
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04.20.09
Posted in fish, food, home cooking at 1:14 am by wingerz
Between my traveling and some rainy Sundays it’s been a few weeks since I got fresh fish from the farmer’s market. Today I snagged a 1lb piece of halibut. Pan-roasted it and served it with a concoction of olive oil, butter, shallots, garlic, pine nuts, lemon juice, salt, pepper, basil, and parsley (sort of like this).
As with all fish, keep a close eye on it. There’s a very fine line between perfection and very slightly overdone. Mine was perfect, Jen’s was very slightly overdone. She should have said something before I gobbled up my piece.
Pan-Roasted Halibut Steaks
from America’s Test Kitchen
2 tablespoons olive oil
2 halibut steaks , each about 1 1/4 inches thick and 10 to 12 inches long (about 2 1/2 pounds total), gently rinsed, dried well with paper towels, and trimmed of cartilage at both ends
Table salt and ground black pepper
1. Adjust oven rack to middle position and heat oven to 425 degrees. When oven reaches 425 degrees, heat oil in 12-inch, heavy-bottomed, ovenproof skillet over high heat until oil just begins to smoke, about 2 1/2 minutes.
2. Meanwhile, sprinkle both sides of both halibut steaks generously with salt and pepper. Reduce heat to medium-high, swirl oil in pan to distribute; carefully lay steaks in pan and sear, without moving them, until spotty brown, about 4 minutes (if steak is thinner than 1 1/4 inches, check browning at 3 1/2 minutes; thicker steaks of 1 1/2 inches may require extra time, so check at 4 1/2 minutes). Off heat, flip steaks over in pan using two thin-bladed metal spatulas.
3. Transfer skillet to oven and roast until instant-read thermometer inserted into steaks reads 140 degrees, flakes loosen, and flesh is opaque when checked with tip of paring knife, about 9 minutes (thicker steaks may take up to 10 minutes). Remove skillet from oven and separate skin and bones from fish with spatula. Transfer fish to warm platter and serve immediately, with flavored butter or sauce (see related recipes), if desired.
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03.08.09
Posted in food, home cooking at 4:14 pm by wingerz
A few weeks ago while we were discussing the heavenly Bi-Rite ice cream, Joy mentioned another one of her favorites: Niman Ranch Pork Chops. I picked up a package of two at Trader Joe’s. They were juicy and delicious, especially with this sweet, spicy sauce.
I didn’t get much of a fond when I seared them, but I imagine that the adobo chilis and molasses would have overpowered the meatiness. The brine doesn’t have to be as involved as it is below - aside from sugar and salt the other ingredients are optional.
Pan-Seared, Oven-Roasted Thick-Cut Pork Chops with Spicy Citrus Pan Sauce
from Cook’s Illustrated
Pork Chops
3/4 cup dark brown sugar (lightly packed)
1/2 cup kosher salt (or 1/4 cup table salt)
10 medium cloves garlic , crushed
4 bay leaves , crumbled
8 whole cloves
3 tablespoons whole black peppercorns , crushed
4 bone-in rib loin pork chops (12-ounces each), 1 1/2-inches-thick
2 tablespoons vegetable oil
Sauce
1/2 cup molasses
1/4 cup lime juice
1 1/2 teaspoons grated lime zest from 2 limes
1 cup orange juice from 2 large oranges
2 medium cloves garlic , chopped
4 chipotle chiles en adobo
2 tablespoons unsalted butter (cold), cut into 2 pieces
Table salt and ground black pepper
1. For Pork: In gallon-sized zipper-lock plastic bag, dissolve sugar and salt in 2 cups hot water. Add garlic, bay leaves, cloves, peppercorns, (if using) and 4 cups cold water; cool mixture to room temperature. Add pork chops, then seal bag, pressing out as much air as possible; refrigerate until fully seasoned, about 1 hour, turning bag once. Remove chops from brine and dry thoroughly with paper towels.
2. Adjust oven rack to lower-middle position, place shallow roasting pan or jelly-roll pan on oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat oil in 12-inch heavy-bottomed skillet over high heat until shimmering but not smoking, about 2 minutes. Place chops in skillet; cook until well-browned and nice crust has formed on surface, about 2 minutes. Turn chops over with tongs; cook until well-browned and a nice crust has formed on second side, about 2 minutes longer. Using tongs, transfer chops to preheated pan in oven. Roast until instant-read thermometer inserted into the center of each chop registers 125–127 degrees, 8 to 10 minutes, turning chops over once halfway through cooking time. Transfer each chop to platter; cover loosely with foil (be sure not to wrap foil tightly around meat), and let rest about 5 minutes. (Check internal temperature; it should register about 145 degrees).
3. For Sauce: In bowl of food processor, puree molasses, lime juice and zest, orange juice, garlic, and chipotle chiles until smooth. Transfer to small bowl; set aside.
4. Pour off fat from skillet used to brown chops; place skillet over medium-high heat and add molasses mixture, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until thickened and syrupy, about 2 minutes. Whisk in butter, one piece at a time; season to taste with salt and pepper and serve with pork chops.
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03.04.09
Posted in food, personal, photos, sloan piggybacking at 2:54 am by wingerz
We spent the past weekend in Sonoma to celebrate our friend’s completion of the California bar exam. Ten of us (Sloanies, significant others, and Meatball the dog) shared a fantastic house (back of the house, backyard view) in Guerneville.
Spent most of Saturday wine tasting, highlights included the beautiful gardens at Ferrari-Carano (I didn’t sample the wine there) and a few hours lounging around on the back patio of the Harvest Moon Winery. Harvest Moon, a tiny winery, was our favorite of the bunch - we all had a really pleasant time, got along well with our hosts, and bought several bottles of wine. We had brought along our own bread, prosciutto, and cheese, and also sampled their chocolate and olive oils.
On Sunday it was rainy but that didn’t stop a few of us from heading to the beach. We strolled along Goat Rock Beach, catching a break in the rain. We spent a lot of the day lazing around from the comfort of our house.
Of course, the eating was fantastic. We cooked one breakfast, one brunch, and three dinners together. Meal after meal, we all ate far beyond the point of being full. The nine of us fit comfortably around the dining room table. It was warm, cozy, and homey.
Congratulations, Amy!
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02.23.09
Posted in food, home cooking at 3:48 am by wingerz
A few weekends ago I discovered the Holding Ranch meat stand at the Menlo Park farmer’s market. It’s got a lot of different cuts of beef, whole chickens, and sometimes pork and lamb. Everything’s frozen so you don’t have to worry about using it right away. I picked up a few pounds of short ribs (and all of the vegetables I needed for the recipe). The woman warned me to be careful of overcooking the grass-fed beef; it cooks faster since it’s got less fat.
(Incidentally, this is one of the cases where the healthier, more expensive option may not be the best one for the environment. I haven’t done a lot of research on this yet.)
I’ve reproduced the recipe unchanged below, but when I made it I lowered the temperatures. For the browning I had the oven at 430 deg F (instead of 450) and braising at 275 deg F (instead of 300). There was very little fat rendered by the browning process so I used a bit of canola oil to soften the mirepoix. After an hour and a half I checked the meat with a fork every 20-30 minutes; it ended up taking about 3 hours.
The end result was quite delicious, and the sauce had a nice, full body.
Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions
from Cook’s Illustrated
6 pounds bone-in English-style short ribs , trimmed of excess fat and silver skin, or bone-in flanken-style short ribs
Table salt and ground black pepper
3 cups dry red wine (full-bodied)
3 large onions , chopped medium
2 medium carrots , chopped medium
1 large rib celery , chopped medium
9 medium cloves garlic , chopped (about 3 tablespoons)
1/4 cup unbleached all-purpose flour
4 cups chicken stock or canned low-sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes , drained
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme leaves
3 bay leaves
1 teaspoon tomato paste
Bacon, Pearl Onion, and Parsnip Garnish
6 slices bacon (about 6 ounces), cut into 1/4-inch pieces
8 ounces frozen pearl onions (do not thaw)
4 medium parsnips (about 10 ounces), peeled and cut diagonally into 3/4-inch pieces
1/4 teaspoon granulated sugar
1/4 teaspoon table salt
6 tablespoons chopped fresh parsley leaves
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Arrange short ribs bone-side down in single layer in large flameproof roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with bulb baster. Return pan to oven and continue to cook until meat is well browned, 15 to 20 minutes longer. (For flanken-style short ribs, arrange ribs in single layer in large roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with baster. Return pan to oven and continue to cook until browned, about 8 minutes; using tongs, flip each piece and cook until second side is browned, about 8 minutes longer). Transfer ribs to large plate; set aside. Drain off fat to small bowl and reserve. Reduce oven temperature to 300 degrees. Place roasting pan on two stovetop burners set at medium heat; add wine and bring to simmer, scraping up browned bits with wooden spoon. Set roasting pan with wine aside.
2. Heat 2 tablespoons reserved fat in large Dutch oven over medium-high heat; add onions, carrots, and celery. Sauté, stirring occasionally, until vegetables soften, about 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour until combined, about 45 seconds. Stir in wine from roasting pan, chicken stock, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste. Bring to boil and add short ribs, completely submerging meat in liquid; return to boil, cover, place in oven, and simmer until ribs are tender, about 2 to 2 1/2 hours. Transfer pot to wire rack and cool, partially covered, until warm, about 2 hours.
3. Transfer ribs from pot to large plate, removing excess vegetables that may cling to meat; discard loose bones that have fallen away from meat. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately with plastic wrap and refrigerate overnight. (Can be refrigerated up to 3 days.)
4. To prepare garnish and finish dish: In Dutch oven, cook bacon over medium heat until just crisp, 8 to 10 minutes; remove with slotted spoon to plate lined with paper towel. Add to Dutch oven pearl onions, parsnips, sugar, and salt; increase heat to high and sauté, stirring occasionally, until browned, about 5 minutes. Spoon off and discard solidified fat from reserved braising liquid. Add defatted liquid and bring to simmer, stirring occasionally; adjust seasoning with salt and pepper. Submerge ribs in liquid, return to simmer. Reduce heat to medium and cook, partially covered, until ribs are heated through and vegetables are tender, about 5 minutes longer; gently stir in bacon. Divide ribs and sauce among individual bowls, sprinkle each with 1 tablespoon parsley, and serve.
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02.19.09
Posted in food, home cooking at 12:13 am by wingerz
We picked up some shrimp from the weekend seafood guy at Costco. They were humongous and already de-veined. I used about half a pound in a half portion of this pasta dish, which was wonderfully garlicky and robust. I didn’t have cognac or brandy so I substituted vermouth with a dash of vanilla extract. I have no idea of whether this is a legitimate substitution, but I wasn’t able to get it to flame up (see instruction 2).
Shrimp fra Diavolo with Linguine
from Cook’s Illustrated
1 pound medium-large shrimp (preferably 31 to 35 count), peeled (and deveined, if desired), preferably Gulf or Mexican Whites
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons table salt
1/4 cup Cognac or brandy
4 tablespoons minced garlic (about 12 medium or 8 large cloves)
1/2 teaspoon granulated sugar
1 (28-ounce) can diced tomatoes , drained
1 cup medium-dry white wine , such as Sauvignon Blanc
1/4 cup minced fresh parsley leaves
1 pound linguine or spaghetti
1. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.
2. While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add shrimp to skillet and quickly spread in single layer; cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds. Off heat, stir to turn shrimp, and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer shrimp to medium bowl, and set aside.
3. Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved shrimp and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil.
4. While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce (without shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and shrimp, and serve immediately.
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02.14.09
Posted in food, home cooking at 4:21 pm by wingerz
I picked up some cauliflower from the farmer’s market, thinking that I could roast it alongside some broccoli. Fortunately I checked Cook’s Illustrated before experimenting and discovered that cauliflower takes a lot longer in the oven.
Roasted Cauliflower
from Cook’s Illustrated
1 medium head cauliflower (about 2 pounds)
1/4 cup extra-virgin olive oil , plus extra for drizzling
Kosher salt and ground black pepper
1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see photo). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.
2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with oil (or sauce), and serve immediately.
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