Last Night's Dinner

Last night we were in the mood for French, Indian, and Southern so, rather than being decisive (i.e. boring) and picking one, we cooked - and devoured - all three.

The Menu
- Very Herby Cornish Game Hens
- Spiced Cauliflower
- Smoky Greens

To make the hens, rub with olive oil and sprinkle very liberally with sage, thyme, salt, and pepper. Roast at 375 degrees for at least an hour and a half. An extra 10 or 15 minutes makes them super crispy.

For the cauliflower, saute minced garlic and grated ginger in olive oil in a lidded saute pan or saucier. Add ground cumin, cumin seed, red pepper flake, yellow mustard seed, salt, pepper, and warm in the oil. Add the florets along with some water so the cauliflower steams. Cook until desired doneness.

The greens consisted of escarole, kale, and red Swiss chard though collards, mustard greens, etc., would work just as well. Remove the woody stems and chop the greens roughly. Saute garlic slices in olive oil in a lidded saucier or squat pot. Add all the greens. It looks like a lot, but they really cook down. Sprinkle with salt, pepper, and smoked paprika. Cook until soft.