While Louis XV did little to popularize the belief of the divine correct of kings, he was a really perfect lover of cauliflower and is possibly rightfully credited with bringing that intently flowered vegetable cousin of the cabbage to its culinary most sensible stage in history.
Even in this day and age for individuals who see the identify “Du Barry” on a French menu—similar to crème Du Barry—you’ll be able to be assured that cauliflower figures into the recipe. (You understand, the Countess Du Barry was Louis’ favorite mistress and he or she shared her love for the whole thing cauliflower with the king and his court docket docket.)
The ones day the royal pastime for cauliflower is also history, on the other hand it will if truth be told be mentioned that cauliflower is one of those vegetables that can do it all. Cauliflower florets—ceaselessly known as “the curd”–can also be eaten raw, baked, boiled, steamed, roasted, french-fried and stir-fried. They can also be sautéed and pureed after cooking.
Cauliflower, identical to the tomato and corn, is at its tastiest merely after harvest. If you eat your cauliflower within a day or two of deciding on, that may rely as harvest fresh.
Late fall into early winter is a wonderful time to be searching for cauliflower at your local produce stand. Cauliflower takes from 90 to 120 days to achieve harvest from planting and requires solid cooling local weather to mature evenly. That means the plants set out in late summer season at the present time are coming to harvest.
Contemporary cauliflower must taste mildly sweet or nutty and have a light crumbly crunch. Raw cauliflower must not be chewy or squeaky whilst you chunk into it. As for cooked, if the cauliflower you might be eating tastes “strong” or has a cabbagey scent then it maximum undoubtedly is not fresh or has been cooked too long. In short, for individuals who bring to mind cauliflower one of the simplest ways Louis XV did, it’s going to should be in all techniques chic to the senses.
When settling on cauliflower, seek for heads which can also be creamy white. The curds or florets of unpolluted cauliflower must be compact and tight. One way to test for freshness is to snap the leaves that surround the top at their midribs. If there is a “snap”, the top is fresh. Steer clear of heads which can also be discolored or spotted. If the stem of a cauliflower head is dry or discolored, the top is not fresh.
3 flowerets of raw cauliflower (about 2 ounces.) include 14 power, 12 power cooked.
Since you want to enjoy your cauliflower at its freshest like a tomato or ear of corn, why not place the more youthful, white florets raw on a salad or savor them with a mustard- or curry-flavored dip.
As for crème Du Barry, the delicious creamed cauliflower soup: why not take a look at the countess’ private recipe, sautéed florets served in a rich sauce made with veal, ham and cream.
