Psycho Cooker

Recipes + Travels + Reviews


Curried Broccoli-Cauliflower Soup with White Cheddar

I am heading out of town in a few days, and I wanted something to eat this week that would be readily available and somewhat detoxifying, as I know calorie-laden food will probably abound while I’m on vacation.  I settled on broccoli soup, akin to the one in this post, but as I contemplated my plan of attack, the recipe evolved throughout the day, into a new and blog-worthy form.  Initially, it was supposed to be the vision of simplicity: broccoli, onion, and potato, simmered in chicken broth, then pureed and finished with a little white cheddar, but this beast […]

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Linguine with Cauliflower and Bacon

This is a new twist on an old favorite:  linguine with cauliflower and bacon.  In the fall, I wrote a post about pasta with cauliflower, green olives, and almonds.  It was a lovely dish, with a perfect balance of savory flavors and textures.  This recipe is similar:  pasta with beautifully caramelized cauliflower, swathed in garlic and hot pepper flakes.  However, instead of saltiness from green olives, and crunch from toasted almonds, bacon takes over, boasting both salt and crunch.  I will not try to be coy about it: this is not a low fat dish.  I started this by rendering […]

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My First Curry

Indian food seems to be one of my culinary blind spots.  Between my parents’ love of food, my cooking pursuits, and my years of waitressing, I have been exposed to a lot in the world of food.  Somehow, Indian cuisine has not been a part of that.  My brother took me to an “all you can eat” Indian buffet for lunch once; maybe that turned me off.  Nonetheless, this entire cuisine is a mystery to me, and lately this lack of knowledge has been nagging at me.  I started doing a little research on curry.  It seemed like a good […]

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Blonde on Blonde: Cauliflower and Pasta

Cauliflower is a highly underrated vegetable.  I absolutely love it, and this is a significant statement coming from someone who has a penchant for comfort food (see the previous post for an example).  Steamed, mashed, caramelized, or roasted: cauliflower is the epitome of versatility.  It fits into infinite ethnic cuisines.  Its adaptability is reminiscent of pasta, another one of my favorites, and the two create quite a duet in the right context, such as Pasta with Cauliflower, Green Olives, and Almonds (courtesy of Epicurious.com).  In this heady blend, linguine is tossed with sautéed cauliflower, and laced with garlic and hot […]

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