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Holiday time is such an exciting time of the year in the culinary world. As the temperature starts to cool down, I always think of my apprenticeship at the Buckhill Inn under one of the world’s greatest chefs, Rene Mettler, and all the fall and winter cooking we were taught. The braising of different meats, game and holiday favorites was interesting, but it was the side dishes that always stuck out.

Roasted Brussels sprouts with bacon and pearl onions, roasted whole carrots, maple butternut squash purée and potatoes au gratin were enjoyable but the one that opened my eyes the most was Cauliflower Polonaise, a classical side dish made with brown butter, bread crumbs, hard boiled egg and flat leaf parsley. I still remember the first time I was taught to make it. The nutty flavor of the brown butter, the smell of the toasted bread crumbs and the soothing character of the egg combined with the subtle flavor of the cauliflower stopped me in my tracks. It’s a great time of year for cooking the most inspired foods we eat.

A note on the recipe: You can either blanch the cauliflower in salted boiling water. Cut into flowerettes and cook for no longer than 4 minutes or season the flowerettes with salt and pepper and a little cumin, toss with olive oil and roast in over till brown and tender.

CAULIFLOWER POLONAISE

1 head cauliflower

12 ounces butter

1 cup bread crumbs

2 eggs, hard boiled, small, diced

3 tablespoons Italian parsley

Salt and black pepper, to taste

For the cauliflower:

Cut cauliflower into flowerettes and, in a pot of salted boiling water, blanch cauliflower for 2-4 minutes or until just cooked. Transfer into ice water to cool.

For the polonaise:

In a saute pan, start to melt the butter.

When it starts to foam and turn brown, add bread crumbs and keep cooking, making sure to keep mixture moving. Add salt and pepper, parsley and chopped egg. Stir until combined.

Put into a container and keep warm.

To finish:

Heat cauliflower and arrange on platter. Spoon polonaise over the top and serve.

Chef Tony Sindaco
https://www.timesleader.com/wp-content/uploads/2015/11/web1_chef.jpg.optimal.jpgChef Tony Sindaco

Cauliflower Polonaise offers an eye-opening blend of flavors.
https://www.timesleader.com/wp-content/uploads/2015/11/web1_cauliflower.jpg.optimal.jpgCauliflower Polonaise offers an eye-opening blend of flavors. Submitted Photo | Tony Sindaco

Tony Sindaco

Chef’s Corner

To reach Tony Sindaco, owner and chef at Sindaco’s Hearth Fired Restaurant in Luzerne, call 570-338-2680 or 570-338-2569.