loosie-rouge_olivier-palazzo_garance-dore

8 months ago by

Photos

Erik Melvin

There’s something about Southern inspired cooking. It just feels like a good lonnnnggggg hug from your most favorite person. Okay, that might be my feeling about all comfort food, but perhaps you share the same love.

And that is why Loosie’s Kitchen really hits the spot. I first discovered this restaurant last fall, on one of those unusually warm New York evenings. Loosie’s Kitchen is kind of the perfect combination of quaint French vibes mixed with homey touches, and has an incredibly cool bar next door that you must try!

We wanted to share one of their recipes with you – something that’s simple enough to make in your own kitchen without losing any of the warm feeling you get being at theirs. Its a roasted cauliflower that boasts crisped leaves, capers and jalapeno – the perfect appetizer! The secret ingredient might be the handsome French chef Olivier who makes it, but either way its worth a go to make at home!

Roasted heads cauliflower, deviled eggs aioli and capers condiments 

Olivier Palazzo, Chef  at Loosie’s Kitchen, Brooklyn, NY

For 4 people

 

loosie rouge garance dore photo

 

 

 

Ingredients :

For the cauliflower: 

8 heads of baby cauliflower

1/4 cup olive oil

3 qt water

1 tablespoons kosher salt

 

For the capers condiment: 

1 tablespoons of Capers

1 Teaspoon Chive finally chopped

1 teaspoon of lemon supreme

2 tablespoons of Extra Virgin olive oil

2 tablespoons of lemon juice

1 teaspoon of jalapeño finally chopped

 

 

For the deviled eggs aioli:

4 hard boiled eggs

8 tablespoons mayo

1/2 teaspoon of Dijon mustard

0,030 oz of saffron powder/ 1 pinch

1/4 garlic finally chopped

Salt and freshly ground black pepper

______________________________________________________________

loosie rouge garance dore photo

For Cauliflower 

Boil the water and put the cauliflower in for 5 minutes.
Take out of the water and put them in sheet tray. Let cool.
Put olive oil and salt on top and bake for 10 minutes. Leave them at room temperature.

For Caper Condiments  

Mixed all the ingredients in bowl and keep in fridge before serving.

For Deviled Eggs Aioli 

First, peel the eggs.
Halve the eggs lengthwise. Remove yolks, keep the whites in fridge. Put the yolks in the food processor. Add the mayo, mustard, garlic, saffron, salt and black pepper. Mix well. Keep in fridge.

Direction:

Warm cauliflower in the oven for 4 minutes at 350 degrees. In a large plate, spread with a spoon the deviled eggs put 2 pieces of cauliflower in the middle and add the capers condiments on the top.
Sprinkle baby celery leaves and dill leaves. Grate the egg whites and lemon zest on the top with a microplane. Season with a sea salt, black pepper and sprinkle olive oil for finish!!

Bon appétit bien sur 

loosie rouge garance dore photo

loosie rouge garance dore photo

loosie rouge garance dore photo

loosie rouge garance dore photo

You may also like

Lexie’s Olive Oil Cake

Lexie’s Olive Oil Cake

Sauvage’s Ricotta Dumplings

Sauvage’s Ricotta Dumplings

Ruby’s Cheeseburger

Ruby’s Cheeseburger

Kingsley’s Guinea Hen Egg

Kingsley’s Guinea Hen Egg

Malibu Farm’s Paella

Malibu Farm’s Paella

Coutume Cafe’s Spring Garden

Coutume Cafe’s Spring Garden

garance dore blue apron photo

Blue Apron to the Rescue

Ellsworth’s Mussels

Ellsworth’s Mussels

Epicerie Generale Recipes x 3

Epicerie Generale Recipes x 3

root and bone squash spaghetti recipe restaurant food garance dore photo

Root & Bone’s Squash Spaghetti

flinder's lane nyc laksa cocount curry soup recipe restaurant food garance dore photos

Flinders Lane’s Laksa Soup

crepe recipe delice sarrasin food garance dore photos

Délice & Sarrasin’s Crêpe

15 comments

Add yours