Larry and I decided somewhat at the last minute to attend Suvir Saran‘s discussion at the local India Community Center. He was in town for just a few days. I had been virtually introduced to Suvir last year by our mutual friend and pastry chef hero Zoe Francois, over our shared loathing for pumpkin pie. Suvir talked about his approach to food, diet and life for over an hour. I found him to be utterly charming, honest, opinionated and centered. And I’m so glad we finally got to meet in person. Just before we went I threw together a batch of one of our favorite cookies (Citrus Glitters) so I would have a little something to give him. They’re pretty little cookies, vegan and not overly unhealthy, and they sparkle from the raw sugar and bright citrus (I use Meyer lemon zest). As soon as I gave them to Suvir, I freaked out. I made cookies for a Michelin-starred chef. What was I thinking?
In honor of Suvir, I made his Cardamom Roasted cauliflower. We love roasted cauliflower, but normally I just toss it with salt, pepper and olive oil. We enjoyed this version quite a bit. I made a simple pan-fried turkey cutlet and a Marsala pan sauce, and then tossed cherry tomatoes with a bit of sugar and olive oil and roasted them down until they were caramelized and jammy. The tomatoes are heavenly like this, but Heidi’s recipe calls for way too much oil in my opinion. I cut it in half.
- Turkey Cutlets with Marsala (At Elizabeth David’s Table)
- Cardamom Roasted Cauliflower (Suvir Saran)
- Oven-Roasted Cherry Tomatoes (Super Natural Every Day, p. 231)
