超出你想象的花椰菜吃法

　　超出你想象的花椰菜吃法

　　Last week, the first really cold air of the season came to the east end of Long Island. With the wind cutting through my fall jacket, I visited Balsam Farm in East Hampton looking for signs of life. At first, all I saw were cleared fields of neatly tilled soil with some rows of rye cover crop beginning to sprout. It looked like it was time to start looking below ground for potatoes and beets. Then I saw what looked looked at first like a mirage in the distance. Soon enough, I waded into a vibrant field of cauliflower, brussels sprouts, broccoli, kale and cabbage. These plants, the last ones standing, are all members of the hearty brassicaceae family of vegetables.

　　上周，本季第一股真正的冷空氣來(lái)到長(zhǎng)島東端。頂著穿透秋裝的寒風(fēng)，我在東漢普頓巴爾薩姆農(nóng)場(chǎng)(Balsam Farm)尋找生命的跡象。一開(kāi)始，我只看到開(kāi)闊的田野上是耕好的土壤，幾排黑麥覆蓋作物開(kāi)始發(fā)芽。似乎這時(shí)候只能去地底下翻些土豆和甜菜根。然后，我看到遠(yuǎn)處有些奇跡般的東西。我很快精神飽滿地鉆進(jìn)一片茂盛的田地，里面種著花菜、球芽甘藍(lán)、西蘭花、羽衣甘藍(lán)和卷心菜。這些在冬季里最后挺立的蔬菜都是健壯的十字花科的成員。

　　I decided to cook that day with cauliflower and brussels sprouts. For years, I’ve been mining vegetarian restaurants for interesting dishes to serve on more mainstream menus. One I’ve been seeing recently is cauliflower couscous, in which the cauliflower serves as a replacement for the couscous. It’s a gluten-free substitute that can be as good as the genuine article — better, even. I planned to try my hand at it, with some shaved brussels sprouts to add color. The dish, it turns out, is simple to make and astonishingly good. Just take a head of cauliflower, chop it and then pulse in a food processor until it has the consistency of couscous. Simmer it in water flavored with herbs and zest for five minutes. That’s it — done. Add whatever you would to a normal couscous dish. This technique is pure gold.

　　那天我決定用花菜和球芽甘藍(lán)做菜。多年來(lái)，我一直在素食餐廳尋找有趣的菜肴，添加到更主流的菜單上。我最近看到的一道菜是花菜古斯庫(kù)斯(couscous，一種中東食品，用類似小米的粗麥制成——編注)，它是用花菜來(lái)代替粗麥粉。花菜不含麩質(zhì)，跟原來(lái)的材料一樣好——甚至比原來(lái)的材料還要好。我打算試試手，又加了些切碎的球芽甘藍(lán)以增添顏色。結(jié)果我發(fā)現(xiàn)這道菜不僅很好做，而且很好吃。把一個(gè)花菜切碎，放入食物加工機(jī)中脈動(dòng)加工，直至跟粗麥粉接近。放入水中，加入香草和檸檬皮屑，小火煮五分鐘。這就行了。然后加入你做常規(guī)古斯庫(kù)斯所用的任何調(diào)料。用花菜代替粗面粉這個(gè)技巧是非常重要的。

　　Cauliflower Couscous with Brussels Sprouts

　　花菜甘藍(lán)古斯庫(kù)斯食譜

　　Yield: 4-6 servings

　　份量：四至六人份

　　1 medium head cauliflower

　　1個(gè)中等個(gè)頭的花菜

　　2 cups water

　　2杯水

　　1 tablespoon lemon zest

　　1湯匙檸檬皮屑

　　1 bay leaf

　　1片月桂葉

　　1/4 cup olive oil, plus extra if necessary

　　1/4杯橄欖油，需要的話再加一些

　　3 shallots, thinly sliced

　　3個(gè)圓蔥，切成細(xì)絲

　　1 teaspoon dried chili flakes

　　1 茶匙干辣椒片

　　1 pint brussels sprouts, thinly sliced

　　1 品脫球芽甘藍(lán)，切成細(xì)絲

　　Salt

　　鹽

　　1. Roughly chop the cauliflower into 2-inch florets.

　　1. 把花菜大致切成兩英寸長(zhǎng)的碎片。

　　2. Place the chopped cauliflower in a food processor and pulse until it becomes the consistency of couscous, about 45 seconds.

　　2. 把切好的花菜放入食品加工機(jī)中，脈動(dòng)加工至跟粗面粉接近，大約需要45秒鐘。

　　3. In a large sauté pan, bring the water, lemon zest and bay leaf to a simmer. Add about 1/2 tablespoon of salt to the water. Add the cauliflower and cook for five minutes, or until cauliflower becomes tender. Drain any excess water and set aside.

　　3. 在一個(gè)大煎鍋里加入水、檸檬皮屑和月桂葉，用小火煮。往水中加入大約1/2湯匙鹽。加入花菜煮五分鐘或煮至花菜變軟。把多余的水分濾掉，放到一邊。

　　4. To a separate large sauté pan set over medium heat, add the olive oil, thinly sliced shallots and dried chili flakes. Sauté until the shallots become translucent, about 3 minutes.

　　4. 把另一個(gè)大煎鍋放到中火上加熱，放入橄欖油、切成細(xì)絲的圓蔥和干辣椒片。煎至圓蔥變透明，大約需要三分鐘。

　　5. Add the thinly sliced brussels sprouts to the pan. Salt to taste, and add additional oil if necessary. Sauté until the sprouts become bright green and tender, about 4 minutes. Remove from heat.

　　5. 把切碎的球芽甘藍(lán)加入鍋中。加點(diǎn)鹽調(diào)味，需要的話再加點(diǎn)油。煎至甘藍(lán)變成鮮綠色，變軟，大約需要四分鐘。從火上端下來(lái)。

　　6. In a large bowl, fold together the cauliflower and sprouts. Add salt or olive oil if needed. Serve warm.

　　6. 在一個(gè)大碗中，把花椰菜和甘藍(lán)混合到一起。需要的話加點(diǎn)鹽和橄欖油。趁熱上桌。