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.
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.
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.
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.