Friday, November 30, 2012

Hole In The Wall, With Maple Syrup & Cayenne

Just a little twist to traditional English breakfast!

You gotta try this, it's quick, cheap and really satisfying. . .

Recipe for one:

1 slice of bakery san Juan sourdough bread, middle removed
1 egg
pinch sea salt
pinch cayenne pepper
olive oil
maple syrup

Add a little bit of olive oil and butter to a heavy skillet. Place over medium heat, when the butter is foaming, shake the pan to combine with the oil.

Take the bread and tear out the middle bit, about the size of an egg.  Place the bread in the pan and cook for a couple of minutes.  Now crack an egg right into the middle.  Season well with sea salt and cayenne pepper.  Cook until the egg looks like it's half way cooked, then turn the whole thing using a large steel spatula.  Cook for about 2 more minutes, or until the egg is cooked the way you like it.

Plate onto a warm plate, and add a little more salt and a splash of maple syrup.

Bon Appetit!  Chef Hobbes

Thursday, November 29, 2012

Dover Sole, Bok Choy, Cilantro, Lime With a Ginger Soy Sauce

A nice change of pace...

Recipe for two:

2 fillets fresh dover sole*
1 scallion, thinly sliced
1 shallot, finely chopped
1 t garlic, finely chopped
1 T ginger, finely chopped
1/4 c cilantro, rough chopped
juice of one lime
4 medium size Bok Choy, quartered lengthwise
1/2 c sake or white wine
2 T soy sauce*
2 T rice vinegar
salt and pepper*
olive oil

* A couple of notes:  Dover sole is very delicate, so avoid handling it to much and don't over cook it.  Cook it hot and fast on the presentation side, then turn it gently with a large steel spatula.
*Because you are using soy sauce, go easy on the salt!

First season and flour the fish.  Place a little olive oil in a heavy saute pan and heat over medium high heat.  When the oils hot and shimmering carefully place the fish (presentation side down) into the oil, shaking the pan as you go to avoid sticking.  Turn when brown, and cook for about 1 minute more, then transfer to a warm oven.

Using another pan with a lid.  Saute the shallots in a little olive oil until soft.  When almost done then add the garlic and ginger.  Cook a little more, and then add the sake or wine, and reduce it down by half.  Add the lime juice, vinegar and soy sauce, cook for about 30 seconds then reduce the heat to low.

Add the bok choy and half of the cilantro, place the lid on for just a couple of minutes.  Serve the veggies and sauce onto warm plates and then place the fish on top.  Garnish cilantro and scallions...

Bon Appetit!  Chef Hobbes

Wednesday, November 28, 2012


This was a fun night cooking tempura, and a sneaky way to get some veggies into the kids...

This recipe is from Saveur magazine, by Harris Salat

I adapted this recipe a little bit, but not by much.  This is fun to do when cooking with your partner, another set of hands is helpful.

We cooked shrimp, cauliflower, broccoli and sweet potato, but you can use anything!

Batter recipe:

2 egg yolks
21/2 cups tempura flour or cake flour, we used cake flour
peanut oil
1/4 cup sesame oil
2 cups ice cold water
1/4 cup ice cubes

deep-fry thermometer
4 chop sticks
12" heavy cast iron skillet

Put enough peanut oil in the skillet to a depth of at least one inch.  Heat the oil over medium heat to 360* maintaining consistent temperature is important!!!

While the oil is heating, place 1/2 cup flour onto a plate for dredging.  And line a sheet pan with paper towels for draining.  In a bowl mix the egg yolks with the cold water and ice cubes.

Add 2 cups flour to the water and eggs.  IMPORTANT don't mix or whisk or use a fork, instead use the four chop sticks in one hand.  With tips pointed down stab at the flour to combine it with the liquid until a loose lumpy batter forms, about 30 seconds.  The batter should look barely mixed.  Again don't stir it!  Pockets of dry flour should be visible and the liquid should have the consistency of heavy cream.

When the oil is at 360* add the 1/4 cup of sesame oil.  Let the oil back up to 360*

Dredge the shrimp or veggies in the flour, now mix the batter and then dip the floured shrimp or veggies in it, and carefully place them into the hot oil.  It's best if you cook in small batches.

While the stuffs frying, dip your fingers into the batter and drizzle some of the batter right on top of whatever you're cooking.  This process will make the tempura even crispier.

Serve onto warm plates with your favorite dipping sauce, such as, soy ginger, soy sesame oil, chili and ginger.

Bon Appetit!  Chef Hobbes

Monday, November 26, 2012

Vegetable & Sausage Farfalle Pasta, With a Nutmeg Cream Sauce

Farfalle or Bowtie pasta with sausage, and vegetables, that's finished with a light cream sauce and nutmeg...  It's a real crowd pleaser!

Recipe for four:

12 oz packet farfalle pasta (bowtie)
3 mild Italian sausages, casings removed and broken up into small pieces
1 carrot, finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
2 tomatoes, chopped
2 T tomato paste
pinch chili flakes
olive oil
salt and pepper
1/2 c veggie stock
1/2 c half and half
1/2 t freshly ground nutmeg
flat leaf parsley for garnish

First get your salted pasta water going and cook the pasta when ready.  While that's happening, put a little olive oil and some butter in a heavy saute pan over medium high heat.  When the pans good and hot add the sausage pieces and cook until nice and brown.  When done place the sausage in a bowl and set aside.  Using the same pan add the  onion, carrot, celery, garlic, chili flakes and season with salt and pepper.  Cook until soft but not browned.

When almost done, add the tomatoes and cook a little bit more.  Now add the stock, sausage and tomato paste and reduce the stock down a bit.

Drain the pasta, then return it to the pan with a little extra virgin olive oil and toss to coat.

Add the cream and nutmeg to the sauce and stir until combined and warmed.

Plate onto warm plates and garnish with fresh parsley.

Bon Appetit!  Chef Hobbes

Friday, November 23, 2012

Holiday Salmon Gravlax

I've done this recipe before, back when my blog was new, and my followers were few and far between.  So I think this recipe was missed by a lot of people.

This is the perfect treat to make for the holidays, when you have guests over!

For those of you who are new to gravlax, gravlax is cured with salt, sugar, spices and dill.  Unlike smoked fish which is cured with heat and smoke!

It takes three days to cure, and is the most wonderful, sweet, soft and tender gravlax you will ever eat!

Recipe for two:

1 pound king salmon, skin on and pin bones removed
1/8 c good quality sea salt such as Eden or Maldon
1/4 c cane sugar by Rapunzel, available at Gourmet Galley
1 t fresh ground white pepper
1/2 fresh dill, stems removed

Lay the salmon skin side up on a cutting board.  With a sharp knife, make six slits across the fish, just cutting through the skin and not the meat.  It's best if you lay the knife flat on the fish to make diagonal cuts.  What we are trying to do is to make some pockets that we can pack in the ingredients.

Mix together all the ingredients.  Lay the salmon on a piece of parchment paper, and cover the whole fillet with the mixture, making sure to pack the stuff into the slits you made.

Wrap the fillet in the paper tightly, and then wrap it in plastic wrap.  Place on a flat plate, then place another plate on top the same way.  Now put a one to two pound weight on top, and bang it in the refrigerator for three days, turning daily!

If you also want the recipe for the picture to the right, just search gravlax on my blog.

Bon Appetit!  Chef Hobbes

Thursday, November 22, 2012

Happy Thanksgiving!

Happy Thanksgiving everyone!

If you haven't heard, my good friends and my best supporters, Ian and Josie Byington are moving to Victoria...

I give thanks today, for meeting you both.  Thank you for coming into my life, and thank you for all the support, help and kind words!

This blog and my website would not have been possible without Ian's help and expertise!

I'm going to miss you guys, and those great hugs...

Take good care my friends.  Peace, Love and Hugs

Bon Appetit!

Wednesday, November 21, 2012

Local Butternut Squash & Pecan Ravioli With a Creamy Sage Sauce

I usually make my own ravioli, but I saw these fresh ravioli at the farmers market, and had to try them!

I was delightfully surprised!

San Juan Pasta Companies Butternut squash and pecan ravioli, with leeks and mixed greens, with a brown butter sage sauce, with a little cream.

I started making these with a sage brown butter sauce, but changed my mind at the end by adding a little cream...

Recipe for four:

1 packet ravioli
2 leeks, chopped, light green and white parts only
1/2 c shallots or red onion, finely chopped
2 cloves garlic, finely chopped
2 big handfuls of baby mixed greens or chard, rough chopped
8 fresh sage leaves, finely chopped
more fresh sage leaves fried for garnish
salt and pepper
1/2 c cream
1/2 c white wine
1 T butter

First fry a few sage leaves in a little olive oil, make sure they are dry, if they are wet they will spit at you, and maybe even burn you.  When done set them aside on some paper towels.

Get the salted pasta water going.  While that's happening put a little olive oil into two saute pans, using a large one for the greens and a small one for the sauce.

Over medium high heat add the leeks and garlic to the big one and season.  In the smaller pan add the red onion or shallots.  Cook to soften but not brown.

When the leeks are done, add the greens and lower the heat to low, to wilt.

When the shallots or onions are done, add the wine and reduce it almost all the way.  While that's happening start cooking the ravioli.

When the wine has reduced add the butter and brown it just a little, this will bring out a nice nutty flavor.  Add the sage and cream and reduce a little bit.

Drain the ravioli and return them to the pan, and pour on a little extra virgin olive oil to coat.

Plate on to warm plates and garnish with the fried sage leaves.

Bon Appetit!  Chef Hobbes

Tuesday, November 20, 2012

Two Bangs For Your Buck!

Comfort food to the max!

Braised rib eye steaks with turnips and tomatoes & Pappardelle (egg noodle) pasta, garnished with fresh parsley using the left overs!  Awesome meals...

This meal is best done in a heavy cast iron dutch oven.

Recipe for two:

2 organic rib eye steaks
2 carrots, chopped
1 red onion, chopped
2 stalks celery, chopped
1/2 c sweet potato, chopped
1 leek, white and pale green parts only, sliced
1 head garlic, separated and peeled
1 c red wine
2 c beef stock
10 baby turnips, peeled
big handful of cherry tomatoes
2 sprigs fresh rosemary
salt and pepper
1 t paprika
pinch chili flakes
olive oil
1 T tomato paste

1 packet good quality Pappardelle pasta
Italian flat leaf parsley, chopped for garnish
warmed up meat sauce with meat pulled apart

Set your oven to 325*

Place the dutch oven over medium high heat with a little olive oil.  When hot carefully place the seasoned room temperature steaks in to the pan and brown both sides.  Remove the steaks and set aside.

Leaving the pan on the heat add a little more olive oil and a bit of butter.  When the butter is foaming add all the chopped veggies, cook until soft.  Season with salt, pepper, chili flakes and paprika.  Stir and then add the wine.  Cook until reduced a little bit.

Now you don't have to do this step, but if you do it will be better!  Add the stock or using small sauce pan, reduce the stock by half, then add it to the veggies.

Add the rosemary, turnips, cherry tomatoes and tomato paste.  Cover and place in the oven for about an hour or until tender.  Check once and a while to make sure the steaks are covered with liquid, add more stock if needed...

Bon Appetit!  Chef Hobbes

Monday, November 19, 2012

Pan Seared Chicken Thighs, With Leeks, Potatoes & Kale

Pan fried chicken thighs with leeks, potatoes, greens and a rustic pan sauce!

There's something about the combination of leeks, kale and potatoes that is just plain Magic!

Deb's daughter Hannah really dislikes veggies.  I was blown away last night when she had seconds!  I might be on to something...

Recipe for four:

4 chicken thighs, bone out and skinless
3 large leeks, cut in half lengthwise and sliced, white and pale green parts only
2 cloves garlic, finely chopped
6 small yukon gold potatoes, peeled, cubed and boiled
2 big handfuls of baby kale or mixed greens
olive oil
1 T butter
2 c chicken stock
salt and pepper

Set the oven to 325*

Add a little olive oil to a heavy saute pan over medium high heat, when it's hot carefully place the seasoned chicken to the pan, shaking it as you go to avoid sticking.  Brown both sides, then transfer to a oven dish and finish in the oven.

Using the same pan you cooked the chicken in, add the stock and reduce by two thirds.  While that's happening in another pan, add some olive oil and butter, again over medium high heat.  When hot add the leeks and cook until soft but not brown, so adjust the heat.  Then add the cooked potatoes and greens.  Cook on medium low to wilt the greens and warm the spuds through.

Remove the chicken from the oven and drain any juices into the stock.  Return to the oven.

When the correct amount of stock is left in the pan, after reducing, then turn off the heat and add 1 tablespoon of butter, shake the pan until it's melted and the sauce shines!

Plate on to warm plates...

Bon Appetit!  Chef Hobbes

Friday, November 16, 2012

Fast & Simple Fish Stew

You can make this dish with any kind of fish, or shellfish.  I happened to have some salmon and ling cod in the freezer that needed to be used up!

Recipe for four:
1/2 pound fillet salmon, skin and pin bones removed, cubed
1/2 pound ling cod, skin and pin bones removed, cubed
1 yellow onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 leek, chopped
4 cloves garlic, finely chopped
4 red potatoes, peeled, cubed and boiled
4 rashers bacon, cut into small pieces
1 pint heavy cream
1/2 c white wine,
1 c fish or veggie stock
1 T butter
pinch S&P
pinch chili flakes
olive oil
parsley for garnish
grilled sourdough bread

First lightly brown the bacon in deep heavy pan, then set aside.  Using the same pan add the butter, onion, carrot, celery, leek and garlic, then season with chili flakes, salt and pepper.  Cook until soft but not brown.

When done add the wine and reduce almost all the way, then add the stock and reduce a little bit.

Now add the cream, potatoes and fish.  If it's to thick you can add some more stock if needed.  Cook on medium low heat until the fish only just cooked.  Bingo it's that quick and easy!

Serve into warm bowls, garnished with parsley and a piece of grilled sourdough bread.

Bon Appetit!  Chef Hobbes

Thursday, November 15, 2012

Pan Fried Salmon With Stuffed Squash On the Rocks!

When you're feeding kids, I like to have a little fun with a dish!

This one we call squash on the rocks!

Pan fried salmon, with white wine pan sauce, white beans and roasted squash stuffed with onions and greens.

Recipe for two:

2 1/2 salmon fillets, skin and pin bones removed
2 pieces delicarter squash, seeds removed
1/2 onion, chopped
2 cloves garlic, finely chopped
large handfull of mixed greens, kale, chard and spinach, rough chopped
1 can eden white beans, slightly mashed
1 c white wine
1/2 c veggie stock
olive oil
salt and pepper

Roast the squash 325 for about an hour (coated with olive oil), turning once.  When it's almost done, caramelize the onions and garlic in a little olive oil and butter in heavy pan.

Warm the beans up over medium low heat, always add salt to beans.

While that's happening, get a heavy saute pan nice and hot with a little olive oil, when it's ready place the fish in the pan shaking the pan as you go to stop it sticking (presentation side down or skin side up).  Turn when brown and cook a little more, transfer to a baking pan and finish in the oven.

Now place the greens in with the onions and cook on medium heat to wilt.

Meanwhile scrape out the pan that you cooked the salmon in, removing most of the bits of fish.  Over medium high heat add the wine and reduce by two thirds, then add the stock and do the same.  Turn the heat off and add about a table spoon of butter shaking the pan back and fourth to melt.

Ok, now plate it up on to warm plates.  Brush the squash some honey inside and out, then stuff it with the greens.

Bon Appetit!  Chef Hobbes

Wednesday, November 14, 2012

Warm Jerusalem Artichoke Salad With Bacon & Egg

Sometimes I find it really hard to move into the winter, after having just wonderful summer salads!

So here's a warm salad that will stop you having the blues!

Recipe for four:

6 jerusalem artichokes, peeled and sliced thick
6 rashers bacon, cut into 1" pieces
4 eggs, boiled for 7 minutes then chilled, peeled and quartered
1 avocado, cubed
3 large hearts of romaine lettuce, ends removed and cut on the diagonal
olive oil
salt and pepper
pinch chili flakes
sherry vinegar

First fry the artichokes in a little oil until browned.  Set them aside in a dish.  Using the same pan brown the bacon and set that aside.  Pour the fat from the pan into a large stainless steel bowl, (not more than about two tablespoons).

Place the bowl on the stove over medium low heat, add the vinegar and cook it for a bit so it blows off some of the acid.  Now add some salt, pepper, chili flakes, bacon, artichokes and lettuce.  Toss the bowl or stir you have to to combine the ingredients.  Barley warm the lettuce, it should be warm but not to wilted.

Plate onto slightly warm plates, and then add the egg and avocado...

Bon Appetit!  Chef Hobbes

Tuesday, November 13, 2012

Saffron Mussels With Sausage And Sweet Red Peppers

A different twist on mussels!

Seafood comfort food with a little spice...

First a word about buying mussels, clams & oysters.  You must be able to trust your fishmonger, and don't buy shellfish that has been wrapped in plastic.  Shellfish needs to be able to breathe, and not be suffocated with plastic!  I buy my shellfish at the fish barge Thursdays when it comes in nice and fresh...

Saffron:  Use only a tiny little pinch of the stuff, it's very pungent and it will turn your meal bitter if you use too much!

Recipe for two:
1-2 pounds of fresh mussels, cleaned and beards removed
1 small yellow onion, chopped
1 sweet red pepper, chopped
1 stalk celery, chopped
1 ripe tomato, chopped
4 cloves garlic, finely chopped
4 sausages, cut into chunks
1 tiny pinch saffron
olive oil
S & P
pinch chili flakes
1 T tomato paste
1 c white wine
1 c fish or veggie stock
2 slices sourdough bread, brushed with olive oil and grilled
1/2 c leftover rice, optional
2 T Italian flat leaf parsley, rough chopped

Using a saucepan that has a lid, add a bit of olive oil and heat it up over medium high heat.  When hot, add the sausage and brown.  When done transfer to a bowl and set aside.  Using the same pan add some more oil and add the onion, celery, pepper, garlic, chili flakes and season with salt and pepper.  Cook to soften only, but don't brown.

When done add the wine and reduce by half, then add the stock and do the same.  Now add the tomato paste, tomato, sausage, rice and saffron, cook for a couple of minutes.  The mixture should be a little soupy but not to thin.  Now add the mussels and combine everything together.  Place the lid on and cook only long enough that a little more than half of the mussels have opened.  When that's done turn the heat off leaving the lid on.  The rest of the mussels will open by the time you get your warm bowls out of the oven.


Garnish with parsley and serve with fresh grilled sourdough bread.

Bon Appetit!  Chef Hobbes

Sunday, November 11, 2012

Dover Sole With Caramelized Onions, Turnips, Brussel Sprouts & Rosemary White Wine Butter Sauce


This dish will blow your socks off!

Recipe for two:

2 large Dover Sole Fillets, halved
1 red onion, chopped
6 small turnips, halved and sliced
10 brussel sprouts, cleaned
6 cloves garlic, finely chopped
1 t fresh rosemary, very finely chopped
1 t paprika
1 c white wine,
1/2 c veggie stock
1 T butter
olive oil

First par boil the cleaned brussels in salted water for about 2 minutes, then drain them and cut in halve when they are cool enough, and set aside.

In a heavy saute pan, add a little olive oil over medium high heat.  When hot add the onions and turnips.  Cook until they are just starting to brown and then turn the heat all the way down to low, and add the garlic and a little butter.  Cook until they are sticky and caramelized.

When done add the paprika and a little salt and pepper, and stir.  Add the brussels and set this aside, we will finish it in a bit.

In another saute pan heat up some olive oil until hot, and then add the fish shaking the pan as you go so it doesn't stick.  Cook until it's starting to brown then turn the fish and cook only for about 30 seconds.  Remove from the pan and finish it in a warm oven.  Dover sole is a delicate fish, so handle it to much!

Place the veggies back on the stove over low heat.  Scrape out the fish pan removing the bits of fish and oil.  Place the pan back on the stove over medium high heat, and add the wine.  Reduce by two thirds then add the stock and do the same.  When you have just enough sauce add the rosemary, turn off the heat and add the butter shaking the pan to melt the butter.  Your veggies should be done by now.

Plate on to warm plates.

Bon Appetit!  Chef Hobbes

Breakfast Sandwich With Spicy Cayenne Mayo

Sometimes we all need a little inspiration...

The hardest thing about being a cook or Chef, is having new ideas.  The restaurant business is a tough business to be in, and the ones that make it, are the ones that have some spark and consistency!

Here's a little twist on an egg and bacon sandwich...

All you need to do is mix a little cayenne pepper with some mayo to your taste.  Toast some sourdough bread for best results.  Cook your bacon, and the eggs can be anyway you like them, I did these over medium so they wouldn't make such a mess..

Bon Appetit!  Chef Hobbes

Wednesday, November 7, 2012

Sausage, Sage & Onion with Apple & Celery!

Turn this into this in minutes!  This is an easy, one pot meal, that's absolutely wonderful.

The combination of sausage, sage and onions, is classic and just plain fantastic!  You can serve it with eggs for breakfast or pasta for dinner, and you won't be disappointed...

Adam the butcher at market place, here in Friday Harbor, has recently gone out on a limb to make sausage and other products using his own recipes.  And here's doing a great job!  Be sure to go by and meet him.

Recipe for two:
6 Adams chipolata sausages, skins removed and broken up into small pieces
1/2 large yellow onion, finely sliced
1/2 apple, finely chopped
1 stalk celery, finely chopped
8 fresh sage leaves, finely sliced
olive oil
pinch chili flakes
1 t paprika
parsley rough chopped for garnish

Brown the sausage in a heavy saute pan with some butter and olive oil, over medium high heat.  Don't be shy using butter, it will bring the flavors together and make it taste really good...

When done add everything except the paprika.  Cook until done. Then add the paprika and cook a little more to toast it.

Serve on warm plates with an egg and garnish with parsley.

Bon Appetit!  Chef Hobbes

Tuesday, November 6, 2012

Green Mango, Avocado Salad With Peanuts & Lime Juice.

Awesome salad!

My green mango turned out to be really ripe and wonderful, Oh well, but trust me this works with an unripe mango...

Recipe for two:

2 big handfuls of simple lettuce mix with romaine
1 small sweet red pepper, thinly sliced
6 scallions, thinly sliced on the diagonal
1 mango, sliced or cubed
1/2 avocado, sliced
extra virgin olive oil
juice of one fresh lime
pinch cayenne, salt and pepper
1 t sherry vinegar
handful of roasted peanuts

Assemble all the ingredients in a large stainless steel bowl, leaving out some of the mango and avocado slices for decoration...  Toss and plate on to cold plates!

Bon Appetit!  Chef Hobbes

Monday, November 5, 2012

The Best Pot Roast Ever!

Oh baby, pot roast is the best if you use this, and do this!

Pay attention, this is easy to do!

Recipe for 4-6
1 pot roast or chuck
1 red onion, chopped
1 parsnip, chopped
4 carrots, chopped
4 stalks celery, chopped
6 cloves garlic, whole skins removed
1/2 apple, chopped
2 tomatoes, core removed and chopped
2 c red wine
2-4 c beef stock, depending on how thin you want it
2 T tomato paste
1 pinch chili flakes
1 long sprig of fresh rosemary
olive oil
1 T butter

Bring the pot roast up to room temperature for about an hour.  While thats happening, chop you Mir Poix, which is the combination of onion, carrot and celery, in this case it includes the parsnip and apple.

When ready season the meat with sea salt and black pepper.  If possible use a cast iron dutch oven of other heavy pot with a lid.  Heat the pan up over medium high heat with a little olive oil.  When hot add the meat and brown on both sides.

When done, remove the meat and add the Mir Poix, adding a little more oil if needed along with the butter.  Now soften this mixture but don't brown.  After doing that add the wine and reduce it down a bit.  When done return the meat to the pan and add all the other ingredients.  Cook until it starts to boil, then turn off the heat, place the lid on and now stick it in the oven set 325* for two hours, checking the liquid once and a while, adding more stock if needed.

Serve with mash potatoes, sweet potatoes, wide egg noodles or rice.

Bon Appetit!  Chef Hobbes

Friday, November 2, 2012

Roasted Lovely-ness!

This is a one pan meal, that is easy to prepare, and really yummy to eat!

Roasted chicken legs, cauliflower, red onion, garlic, cherry tomatoes and herbs, with white wine and quinoa!

There's no real recipe here, but this is what I made for two.

4 chicken legs
1 head of garlic, separated but skins left on
1 small head cauliflower, sliced into thick 1" steaks
1 large red onion, quartered
2 dozen ripe cherry tomatoes
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 c white wine
olive oil
1/2 stick butter
sea salt
pinch chili flakes

Place the chicken in a roasting pan with some olive oil and sea salt.  Now put it in a hot 400* oven, for about 40 minutes or until it's starting to brown and get crispy.  Then add the cauliflower, onion, herbs and butter, with some more olive oil and put it back in the oven.

When the cauliflower is brown on one side, turn it and add the wine, tomatoes and garlic, and cook it for another 30 minutes or so, keeping an eye on the tomatoes so they don't burn just soften.  Almost all of the wine should have reduced leaving just enough to sauce the meal.

Serve onto warm plates with some quinoa.

Bon Appetit!  Chef Hobbes