Amsterdam, Viet Nam, Italy and Greece… all on a day off. Just for fun, David and I recently took the Downeaster Amtrack train out of Durham, New Hampshire to Brunswick, Maine and what a pleasant surprise to have our senses tickled with artistic influences from all those continental destinations.
First stop upon arrival; Vietnamese food at the restaurant Lemongrass. Sweet potato and shrimp crisps, Pho [soup] with lime, lemongrass and basil, chicken bean sprout salad.
Next stop; Bowdoin College to visit its art museums. Surrealism photography and Arctic expedition artifacts. But the campus itself, founded in 1794, was art in itself. Classical architecture, so well-appointed with so much detail, made us feel like we were in Europe.
After immersing ourselves in art, we took a stroll through the town peaking our heads into antique and home decor shops, then ended our day with happy hour wine and apps at the local, agrarian Greek and Italian restaurant Trattoria Athena. Prosciutto wrapped artichokes, cheese stuffed “crepes”, cauliflower cakes. A perfect day off.
For your own perfect day-off, try these to-die-for cauliflower cakes that I worked out the recipe for.
Inspired by my recent culinary excursion on a perfect day off, I worked out the recipe for these unbelievably delicious cauliflower cakes. For you Winifred… 🙂
Steam until tender, about 15 minutes:
- 1 1/2 pounds (2 lbs with stem and leaves) cauliflower broken into florets
In a food processor, puree the cauliflower then blend in:
- 1/2 tsp kosher salt
- a few grinds of black pepper
- 1 T minced green onions
- 1/4 cup chick pea (garbonza bean) flour
- 1 beaten egg
Form this mixture into 30 patties. Note that they will be crumbly. Press each patty into:
- almond flour – 3/4 cup total for all patties.
Press them again into:
- unseasoned Panko bread crumbs (if you are gluten-free these days, then just press them again into more almond flour) – 3/4 cup total for all patties.
In a frying pan on medium-low heat, warm some *spiced clarified butter (Ghee) till just smoking. Fry each patty until they are golden on each side. Serve with lime. NOTE: I used a flavored Ghee that was a gift from my friend Winifred. She obtained it on-line from Pure Indian Foods. I used the Niter Kibbeh blend that contains cardamom, cinnamon, coriander, cumin, turmeric and nutmeg.
NOTE: if you can not obtain this pre-blended spiced butter then add some of these spices to your own clarified butter.