fantastic crudité
With Fibonacci numbers running up the sides, fractal cauliflower makes the most beautiful of crudités, the simple and elegant practice of serving raw vegetables with a vinaigrette.
Equally enchanting roasted, a plate of green forestry waited while I thinned yesterday’s carrot green pesto (1 clove garlic processed, then 1 bunch carrot tops, 1/3 cup pine nuts, 1/3 cup grated Parmesan added, 3 Tbsp oil drizzled in while the machine whirs) with additional oil.
A woodland scene on a snowy plate, much like the weather I am heading toward this week in the District and Charlottesville, Virginia, and what I imagine characters in Italo Calvino’s early “fantastic” fables enjoyed whether or not their cottages boasted ovens—
What’s your favorite crudité?
Related posts:
- stinging nettles and strangled priests
- pppsst: spsp (summer pesto squash pasta)
- kthread cooks: tomato pesto
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Posted by Kristen Taylor on Sunday, March 1st, 2009, 4:42 pm * Filed in Beauty, Food. * Tags: cauliflower, crudité, fractal, kristen, kthread, pesto, romanesco, romanescu, taylor. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.
March 1st, 2009 at 7:40 pm
I’ve never tried fractal cauliflower, but it looks really good with the brown, roasted edges. I might have to try making it–Harrison is intrigued. (“It DOES look very fractal-like!”)
March 1st, 2009 at 10:43 pm
My favorite part is that it actually is built in fractals—so science and math and vegetal deliciousness come together.
Hard to find outside of farmers’ markets, but I think I found it this summer at Chicago’s Green City Market :)