Sunday, October 22, 2006

kookoo for kookoos

This is Abby the new genius here (although actually I'm old).
So, Rebecca has 12 hundred million bazillion amazing cookbooks and when she was packing up her life to move it to New York so she could go on her awesome journey, she gave me one. It is 'Madhur Jaffrey's World of the East Vegetarian Cooking'. It has many delicious sounding recipes. So far the only one I have tried is the Kookoo with Cauliflower and Parsley and it is quite delicious. It is, in Mahur Jaffrey's words, "a thick persian versian of the omelette, which sometimes borders on being a souffle". It could also be described as a light crustless quiche. Here is the recipe:

1 pound cauliflower
1 tablespoon plus 3/4 teaspoon salt
2 tablespoons vegetable oil
3 cloves garlic, minced
1/3 cup finely sliced scallions including green
ground black pepper
7 large eggs
3/4 teaspoon baking soda
2 tablespoons minely minced parsley
1 tablesppon unsalted butter

Break the cauliflower into florets.
Bring 3 quarts of water to a boil in a 4 1/2 quart pot. Add 1 tbsp salt. When water is at a rolling boil, drop in the cauliflower. Boil rapidly for about 2 minutes. Cauliflower should be cooked through but still crunchy. Drain cauliflower and run it under cold water. Then mince it.

Heat oil in an 8 inch skillet over medium heat. When hot, put in garlic. Stir around for 20 seconds, add scallions and stir for another 30 seconds. Add cauliflower, 1/2 tsp salt and a lot of black pepper. Stir and cook for 2-3 minutes, then turn off and let cool sliughtly. (I have not been precise with the timing when I've made this and it has been fine. Does anyone time 20 seconds?)

Beat the eggs in a large bowl. Add 1/4 tsp salt, black pepper and the baking soda. Mixx well. Add the cauliflower and parsley and mix again.

Heat the butter in a nonstick skilet that is about 7 1/2 inches wide at the bottom over a low flame. When hot, pour in the eggy mixture. Cover, and let the kookoo cook for 20 minutes. It should be brown on the bottom and slightly crisp at the edges. Turn the kookoo over. You can use a spatula or, if that's too scary, put a plate on top of the pan and flip it upside down, and slid e back into the pan.
Cook the Kookoo on the second side uncovered for 5 minutes or until it develops brown spots.

Serve hot, warm or cold, cut into wedes.
It is quite easy to make and really good.


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