You might know Sarah Michelle Gellar from Scooby-Doo and Buffy the Vampire Slayer, but more recently she’s been busy with her two-year-old baking company, Foodstirs, and a now a brand-new cookbook, Stirring Up Fun with Food, both of which emphasize cooking as a fun, creative way to connect with kids.
Below is a look at two recipes from the cookbook, which Sarah Michelle co-wrote with her friend, Gia Russo. If you’re into the dishes you see here, join us on Wednesday, May 24 at your local Williams Sonoma store for our cookbook club. $60 per person includes a cooking demonstration from one of our culinary specialists, a copy of Stirring Up Fun with Food and a generous tasting of all the recipes prepared. Roasted Vegetable Lasagna Cups, Crispy Asparagus Fries and Tortellini Batons will all be on the menu; get in touch with your local store for more details.
Cauliflower Popcorn. Photo credit: Amy Neunsinger
Cauliflower Popcorn
Gia grew up eating classic Italian preparations of cauliflower, but all of them required a fork. A big bowl of popcorn may be a Super Bowl staple, but we’re positive this little bait and switch will become as much in demand from the first handful. Nutritional yeast, a vegan substitute for cheese, is generally available in the bulk foods section of most natural food stores. Not only is its nutty flavor addicting, but the flakes are loaded with B vitamins. If cheese or yeast doesn’t appeal, use lemon zest, chopped rosemary, or curry powder.
Serves 12
2 large heads cauliflower, halved and cored
3 tablespoons olive oil
1 teaspoon kosher salt
¼ cup grated Parmesan cheese or nutritional yeast
Preheat the oven to 425°F.
Break the cauliflower into popcorn-size pieces and put them in a large bowl. Add the olive oil and toss to coat. Season with the salt. Spread the cauliflower in a single layer on a rimmed baking sheet or two and roast until tender and golden, about 25 minutes. Let cool slightly, then sprinkle with the Parmesan. Transfer to a large serving bowl and pass with napkins.
Garlicky Pull-Aparts. Photo credit: Amy Neunsinger
Garlicky Pull-Aparts
These delightfully fluffy muffins are the kind of thing you can bake up on even the most hectic night of the week but still look like you spent a long time in the kitchen. The secret is in the prepared buttermilk biscuits. Add fresh garlic, chives, and cheese and you have the perfect accompaniment to pasta.
Makes 12 muffin-size biscuits
2 (12-ounce) tubes chilled buttermilk biscuits (24 biscuits)
5 tablespoons unsalted butter, melted
3 garlic cloves, finely grated
3 tablespoons thinly sliced fresh chives
¼ teaspoon ground black Pepper
¼ cup plus 2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin with canola oil.
Cut each biscuit into 4 pieces and set aside. In a large bowl, combine the butter, garlic, chives, pepper, and ¼ cup of the cheese.
Working in batches, brush the dough pieces with the butter mixture, coating them completely. Arrange 8 pieces of dough in each muffin cup, pressing lightly. Sprinkle the tops evenly with the remaining 2 tablespoons cheese.
Bake until the rolls are golden, 14 to 16 minutes. Let cool for 5 minutes before serving.
Excerpted from the book STIRRING UP FUN WITH FOOD by Sarah Michelle Gellar and Gia Russo. Copyright © 2017 by Sarah Michelle Gellar and Gia Russo. Photos credit Amy Neunsinger. Reprinted with permission of Grand Central Life & Style. All rights reserved.