Surely you remember how tiresome it was when you were a child and any speaking relative could tell you to eat your vegetables. Well, spring into summer as we have here a recipe for a whole roasted head of delicious cauliflower in a yogurt marinade as well as a tasty dish of fresh fettucine with morels, asparagus, and peas! I adapted the recipes here and there, as one does to suit the individual taste, and I found the following two dishes to be quite good. So did my guests! PureWow.com served up Spicy Whole Roasted Cauliflower, the link found here. I bought prepared tzatziki to sub for the yogurt marinade and it worked just fine. Add in the suggested chili, cumin, garlic, and curry or more to make it as spicy as you like.
Epicurious.com provided the fettucine recipe via Bon Appetit, and I adapted the recipe that may be found here. I did much more tinkering with this one, adding in about a cup of frozen peas that I cooked and tossed in at the end. I readily roasted the asparagus in Persian lime oil (extra-virgin olive oil is fine of course, or even a spritz of lime juice) instead of boiling the stalks, as the recipe suggests. The fettucine was fresh (not dried), I skipped the snips of tarragon because we didn't have any on hand and used fat-free condensed skim milk instead of whipping cream--we didn't even notice the lack of fat! And as hideous as the morels may appear, they are so sumptuously fragrant and spongy and really make the whole dish.
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox