Clean leaves from head of cauliflower and break cauliflower into big chunks. Microwave on high for about 10 minutes. Add one small carton of plain yogurt (regular or fat-free) and mash to almost mashed potato consistency. Add 1 or 2 tablespoons of Patak’s Biryani paste and stir well into mashed cauliflower. You’ll discover how much is too much, yourself. I suggest starting with1 tablespoon and keep adding until it’s as you like it.

This paste has a very fragrant aromatic quality that’s entrancing. Even though it contains no sugar, it’s kind of sweet tasting–I think it’s the coriander in the mix that does it. The paste is an oil based paste, but it’s not oily. Used to be you could only find Patak’s pastes in Indian/Paki grocery stores. No longer. Most Publix stores have a wide assortment of their various seasonings in their “ethnic” aisle.

This is probably best if served warm, but I like it cold, too. One entire head of cauliflower disappears quickly. A good way to get one’s roughage!

I made my first steak, ever! It turned out pretty good. I learned a few things (use less butter to sear the steak; use less wine to deglaze the skillet; my topping of melted butter, minced garlic, and horseradish was perfect; don’t bother with the oven–just sear a little longer on each side; I’m not sure the marinade did all that much–will experiment with others; salt & pepper on light coat of oil on steak worked good; cooking with a cast iron skillet is GREAT!).

I bought a boneless ribeye. I asked the young man at the counter all about how to tell the best steaks (both filets and ribeyes) and got his tips on cooking. It was $8 for a .73 pound ribeye, which seems pretty affordable.

Can hardly wait to make it again with adjustments. It turned out medium rare. I think by increasing the searing time by about 30 seconds a side I can get it to medium which is where I prefer it. But…this was damned good!

Here’s pictures:

Isn’t it great to know where your food comes from? The word, “community,” in that phrase really strikes a resonant chord with me. There’s something “right” about it being grown by real people, not a monolithic corporation in some distant state or country. This salad has got to be fresher than anything on earth.

I’m happy with this picture. Click on it and see the detail. Depending on your monitor, you may be able to click on the resulting picture to get in even closer. If you do, you’ll see capers, artichoke hearts, blue cheese dressing, green olives, cheddar cheese cubes, and sardines! Did I leave anything out?

A fellow blogger (he publishes Zack Shack) and friend has posted several recipes that have made my mouth water. Recently, Zack had a recipe for Brined Turkey Butternut Squash Soup that I simply had to try since I only recently learned how to cook winter squash.

To me, it seemed that the heart of Zack’s recipe was the use of lite creamed cheese instead of cream, which is what typical recipes call for. In checking around online, I noticed some additions that I had laying around that I wanted to use up: carrots and apples. I took that idea from this AllRecipes recipe: Butternut and Apple Harvest Soup. I combined those elements with elements of Zack’s.

I basically made a double recipe, based on Zack’s ingredients. So, I used the butter and olive oil he calls for, but double the amount. On the other hand, I only used 3 cups of veggie broth and 3 cups of water, plus two Knorr’s vegetable broth cubes, only half the fluids he calls for based on a double recipe. I used veggie broth instead of the turkey Zack calls for because I wanted to make it vegetarian this time.

I sauted the onions in the butter & oil, then added the diced apple and diced carrots. I cooked the butternut in the microwave, softening a well punctured squash for 6 minutes, halving it, and then fully cooking for 12+ minutes (it was a large one). I scooped out the meat and added it to the browning onions, apples, and carrots and finished browning them all.

At that point, as per the AllRecipes instructions, I added the fluids and boiled until all was soft. Then, I CAREFULLY ladled the mix into my (quaint 70s vintage) blender and pureed it all, a couple blenders-full at a time, returning it to the pan. I added the whole brick of creamed cheese, stirring and simmering until all the cream cheese was melted and well incorporated, blending it all again at the end.

For spices, I used “apple pie spice” (cinnamon, nutmeg, and allspice) plus sea salt and white pepper to taste. This makes a soup that is an interesting mix of sweet and unami. As I eat it over the next couple weeks (I’ll freeze at least half), I’m going to experiment with adding other spices to increase the unami quality–maybe sage?

It’s winter in Florida (60s…!) so it’s time for winter food and the winter squashes are in. I’m simply too lazy and impatient to cook them properly in the oven and I’m very afraid of cutting off my fingers–my main source of income–because cutting them is so difficult when they’re uncooked. (The squash I mean, not my fingers.) Nevertheless, I was looking online for speedy, microwave recipes for winter squash and I learned a trick: poke holes in the whole, hard squash and nuke for 2 minutes (with my microwave it took 4). At that point, it’s soft enough that it cuts like butter and can then have its seeds scooped out and nuked the rest of the way (in my case about another 4 minutes). Even though one must still be careful, poking holes in the hard, whole squash is pretty easy. Poking the holes is important; this keeps your squash from exploding! I topped them off with real Vermont Maple Syrup that some friends had brought me from their vacation in Vermont. Now, I know I can make winter squash whenever I want and not have to wait 90 minutes as I used to with the oven.

No matter how “mature” one becomes, a trip to the dentist demands a post-appointment-self-reward of some sort. It just so happens that Mazzaro’s (inkwatu.com/2008/03/12/mazzaros-italian-market) is between my dentist’s office and my home!

Soft food (in this case spinach & sundried tomato lasagna and a cheese & brussels sprouts casserole side dish) was in order following getting a crown. The Mazzaro’s deli counter is unparalleled for all kinds of food, but they have a wide variety of casseroles and pastas and other soft foods.

The brussels sprouts casserole was just an impulsive guess on my part. I’d never tried it before. My goodness…! It’s terrific.

So, next day, I went looking online for a good recipe and found this one at the Disney Family Fun page (familyfun.go.com/recipes/cheesy-gratin-of-brussels-sprouts-684866). As everyone does, I modified a few things: didn’t have any thyme so I used sage and rosemary instead, doubled the amount of both cheeses, omitted the flour, used dry mustard instead of wet, and prepared the sauce in one pan, in stages, rather than in separate pans.

Most important change was substituting Lifeway Kefir for the milk. It made for a tangy, addicting taste that compliments the cheese just right and lifts this dish out of the ordinary. Here’s the Lifeway site: www.lifeway.net. If you’re not familiar with kefir, it’s a middle-eastern beverage made from milk that has low lactose and high probiotic content. Check out this site: www.kefir.net which even has instructions for making your own if you’re so inclined. One interesting feature, according to that site, is that it can be made from any kind of milk including milk from “cow, goat or sheep, coconut, rice or soy.” I prefer to just buy the Lifeway brand which is carried by Publix. It’s back near–but not in–the milk section. If you ask for help finding it, you may have to ask more than one worker before someone knows what you’re talking about. I get the full-fat, original style, but there’s a low-fat version.

I’m probably eating in a restaurant with a friend this coming Thanksgiving, but if I weren’t, if I were going to one of those traditional, family pot-luck dinners, I’d take this dish as my contribution!

A friend emailed me a link to an April 26, 2011 article in the New York Times Dining & Wine section by John T. Edge, In Tampa, the Street Food That Crawled From the Sea, and asked if I’d ever eaten at the Brocato’s reviewed in the article and, if not, did I want to go try it.

Well, as it happens, I’ve eaten dozens and dozens of Brocato’s sandwiches at parties I’ve been to, but I’ve never been to the restaurant itself, nor have I ever had their crab cakes, so there was no hesitation in my saying yes. Although Joe Brocato is an acquaintance–I was once a consultant on the design and purchase of one of the many, generous philanthropic gifts he has made to the community–I don’t really know him well. However, I have a good friend who knows him extremely well, so she and my other friend and I made plans to go eat there. Even though it’s a 50 minute, one way, drive for me, it was worth it. Brocato’s crab cakes, pictured below, are gourmet crab cakes. They are so far beyond any other Tampa crab cakes I’ve had–and I’ve had many–they deserve some additional name to distinguish them from all other Tampa crab cakes.

One of the first things you’ll notice about a Brocato’s crab cake is its size. A typical Tampa crab cake, is only about the size of a hardball but squished to have pointy ends so it resembles a 19th Century submarine. But, a Brocato’s crab cake is the size of a large softball and only slightly flattened. They’re huge!

Secondly, when you cut into a Brocato’s crab cake to douse it with Crystal hot sauce, you’ll notice what really sets them apart the most: there is almost no breading. What breading there is, is only about an eighth of an inch thick, whereas run-of-the-mill Tampa crab cakes typically have at least a half-inch, or more, of breading with just a little crab mixture in the center. The Brocato crab cake is 95% crab filling with just a skin of breading.

Thirdly, the crab mix itself is uniquely delicious. I can’t tell all of what’s in it, but I detected what I believe were small, soft bits of red and green sweet peppers scattered throughout. I suspect they were what lends the slightly sweet taste to the mix. Nevertheless, the main ingredient is clearly high quality, real crab meat.

If you are a visitor to Tampa, say for instance someone attending the Republican party’s nominating convention here next year, get yourself to Brocato’s Sandwich Shop, 5021 E. Columbus Dr., Tampa, FL 33619, 813-248-9977, fax 813-242-4191. It’s not far, at all, from the convention center by car or cab and you’ll not be disappointed. You’ll be eating the finest example of an archetypal Tampa food. If you’re a local, then you know to go there already!

Their hours are Monday through Friday, 7:30am to 5:00pm, Saturday, 7:30am to 3:00pm, closed Sunday. You can fax your order if you want. Unfortunately, there’s not an online menu to which you can refer, so pick up a fax order form and a take-home menu when you go.

While you’re there, try one of their papas rellenas (stuffed deep fried potato balls), another uniquely Tampa food. If you’re not a crab cake fan, try one of their sandwiches; I can personally attest to their quality. I recommend getting two of the crab cakes and taking one home. They refrigerate well and they microwave very successfully.

Brocato’s is very popular so it will be crowded, just accept that; but the line moves quickly, and there is plenty of seating inside and out. One taste, and you’ll know why it so popular. Brocato’s get the maximum number of stars on almost every travel site with user reviews.

Sometimes, you just have to reward yourself. Last night was one of those times. That large hot fudge sundae with extra hot fudge over hand-packed chocolate chip mint ice cream (hold the whipped cream, cherry, and nuts) at Dairy Inn on MLK last night after a friend’s concert was exactly what I needed.

If that sounds good to you, too, see this Inkwatu review for more info on the Dairy Inn.

My theory, looking forward, is that if I substitute one of those for supper once a week, I won’t gain any weight. Think that’ll work?

SADLY, ISLAND SEAFOOD MARKET & BISTRO IS NO MORE–IT WAS A CASUALTY OF THE DIFFICULT ECONOMY. IT WAS A BEAUTIFUL IDEA AND CONCEPT THOUGH. IT WILL BE MISSED

Island Seafood Market & Bistro (Inkwatu review; Island Seafood website; 2057 Central Ave., St. Petersburg, FL 33713, 727-821-8181) has new hours: Tues – Thursday 7AM – 3PM Friday 7AM – 10PM Saturday 7AM -3PM; Open for Dinner Saturday by Reservation Only.

This is more than just an adjustment in hours. This is the opening of an opportunity for St. Pete that I don’t believe has ever existed before, the institution of a breakfast place that specializes in seafood.

Of course, Munch’s (Inkwatu review; Munch’s website; 3920 6th St. S., St. Petersburg, 727-896-5972) and the Central Coffee Shoppe (Inkwatu review; 530 Central Ave., St Petersburg, FL 33701, 727-821-1125)–both favorites of mine–have that good southern dish, catfish and eggs.

This new direction at Island Seafood, however–since it is not only a bistro but also a full market with fresh fish, crustaceans, and other seafood coming in daily–holds the promise of something I haven’t seen since the times I used to eat at Mother’s in New Orleans. I live in hope that Liz (co-owner/operator of Island Seafood) will devise her own Crawfish Étouffée Omelet!

But, already she has some good looking breakfast dishes available, such as Shrimp & Grits w/gravy, Lobster & Eggs Benedict, Maryland Crab Cake Eggs Benedict, Salmon Benedict, Fish & Grits w/gravy, and Bagels & Lox. Of course, as you can see from the new hours listed above, they are still serving their great lunches. A tip: try the fish tacos or the Amberjack Philly Cheese Sandwich!

Another tip: they have an Island Seafood Facebook page. If you’re on Facebook, I highly recommend “Liking” the page, because they often post their specials for the day for both the bistro and the market.

PS: this morning I stopped by and had their Maryland Crabcakes Egg Benedict. Excellent, no exaggeration–the spiciness of the crabcake ad the smoothness of the Hollandaise sauce complement each other. And they know how to poach an egg. If you’re a poached egg lover, you know how uncommon that can be. Try the Maryland Eggs Benedict.

Another downtown restaurant, that I wrote about in Tangelo’s Grille, has relocated: this one to Gulfport (see their website). My favorite thing there is their hamburger. I miss the atmosphere and feel of the downtown restaurant, though. Plus, when it comes to Gulfport, I’m more inclined to eat next door at Stella’s Deli & Gelato or O’Maddy’s. But, when I get the hankering for a hand-formed, thick hamburger, I go to Tangelo’s new location.

There’s a new restaurant at the end of that block, just across from the Gulfport Casino, the Neptune Bar and Grille. The Gufport Patch has this excellent review of it. It’s fast becoming one of my favorite haunts. I enjoy sitting at the bar to eat so I can look out at the bay. That’s the way the old, old Hurricane Lounge down in Pass-a-grille Beach used to be in one of its earliest incarnations; you could sit at the bar and look out at the gulf. PS: the Neptune has EXCELLENT Greek food.

I’m extremely happy to report that the Central Coffee Shoppe is doing well. It’s still the same great family-owned-and-operated grille serving up some of the best breakfasts in town. For a while, I was very worried about some of my favorite places, because several did succumb to the recession and go under. But, the Central Coffee Shoppe has, thankfully, survived, and is as good as ever.

Skyway Jack’s opened up a branch up near 4th St. N. and the Gandy, but I haven’t tried it yet. I can’t imagine they managed to duplicate the wonder of the decor at the South 34th Street location, but I’m sure the menu’s the same.

Just this week, I went to the new 2462 Central Avenue location of Nitally’s Thai-Mexican Fusion Cuisine. I went with a friend who’d never been there. He was an instant convert. The food is simply spectacular and I love the fusion concept. My friend had Panang Mole. What a thrilling idea to combine a mole sauce with a panang curry. Thankfully, my friend let me sample some of his dish. I had the more traditional Thai basil stir fry; equally scrumptious!