Thank to all of you who sent in recipes to my Sentimental Recipe Contest. I admit that the stories alone were food for me. As fall tucks us into Montana and the fever to spend long afternoons in the kitchen takes over, I will look forward to trying them all.
To that end, I’ll share a sentimental recipe moment with you that happened just yesterday.
I have not cooked anything in recent history that made me want to weep like this dish did. Where every simple item blends so perfectly with the next that the result is akin to Violet Beauregarde’s reaction to Willie Wonka’s magical gum, hitting on a four course dinner with every chew. One bite: and there it all was, the caulifower, and the lemons, the olive oil, the oregano, the cinnamon, the tomatoes, the onions, the garlic, the feta. And I was back in Greece, where I spent the summer of my 19th year, sitting at an outdoor cafe with cats crawling around my feet, just waking to my senses. I hadn’t relived that moment in over half my life and there it was. There I was. Greece in Montana.
It began as an exercise in trying to figure out how to get my kids to eat a new vegetable. I chose cauliflower and I remembered that I’d loved a particular dish in Greece, went on line, found what seemed like the right ingredients to that particular dish, and made the recipe. By the end of the day, I’d completed an entire casserole-sized portion of this fantastic dish– forget my kids. I’ll make it for them later this week. Sentimental recipe indeed.
Kounoupithi (Baked Cauliflower With Feta and Tomato Sauce)
By Cookgirl on October 27, 2005
• Total Time: 40 mins
• Serves: 4-6
About This Recipe
“Cinnamon is one of the intriguing and delightful ingredients in this Greek dish.”
o 4 tablespoons olive oil
o 3 garlic cloves, minced
o 1 large yellow onions, chopped
o 30 ounces Italian plum tomatoes (I used diced canned tomatoes)
o 1 bay leaves (I used 3)
o 2 teaspoons dried Greek oregano (I used fresh)
o 2 inches cinnamon sticks
o fresh ground black pepper
o 1 large heads cauliflower
o 1 tablespoon fresh lemon juice (I used 2 tbs)
o 5 ounces feta cheese (I used 8 ounces)
1. Preheat oven to 375 degrees.
2. In a saute pan, gently cook the garlic and onion in half of the olive oil until soft. Add the tomatoes, herbs, spice and seasonings. Cover pan and simmer 5 minutes.
3. Cut up the cauliflower into florets and stir into the tomato sauce mixture. Cover pan and cook another 10 minutes.
4. Transfer the mixture into a shallow, ovenproof dish, and drizzle with the remaining olive oil and the lemon juice.
5. Grate the feta cheese on the top and garnish with black pepper.
6. Bake in the preheated oven for approximately 25 minutes. (I cooked mine another 15 minutes until the water from the tomatoes was absorbed and the cauliflower was soft.)