Flaming Broiled Provolone With Parsley Toast Recipes

Steps:

• For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two "steaks," each weighing about 14 to 15 ounces. Repeat with the other cauliflower.
• Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.
• In a container large enough to fit the cauliflower snugly, whisk the coconut milk together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.
• For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.
• For the gremolata: Combine the parsley, lemon zest and garlic in a small bowl. Set aside.
• Finish the cauliflower: Preheat the oven to 375 degrees F.
• Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• For the toast: In a medium saute pan set over medium heat, heat 2 tablespoons of the oil. When shimmering, add bread slices and toast for 2 minutes on each side. Remove and set aside. Add garlic, 1 tablespoon olive oil, and 1 tablespoon water to the pan. Saute until garlic is soft, 1 to 2 minutes. Add butter and sesame seeds and toast 1 more minute. Spoon sesame-garlic mixture over toasted bread.
• For the cheese: Arrange provolone in an even layer in a baking dish and sprinkle with Parmigiano. Place in the oven to melt, 6 to 8 minutes. Remove and pour half of the gin over the cheese; ignite the gin using a long match or a click lighter. Once the flames die out add more gin and flame again. Serve with toasted baguette pieces, apples and fennel.

Steps:

• Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
• Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
• While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.

Steps:

• Preheat broiler.
• Cut provolone to fit bread slices and set aside.
• Toast bread (without cheese) on a large baking sheet 4 inches from heat until golden, 30 seconds to 1 minute. Turn bread over and arrange provolone on top. Broil until cheese is melted, 1 to 2 minutes.

Steps:

• Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
• Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
• Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)