Wednesday, November 13, 2013

Electrolux Event Recap

On November 6th, 2013 Electrolux held an event and sweepstakes. I got to watch via Skype while they did a demonstration of their induction cooking and a giveaway of one of their ranges!
Friends-of-Food52 Phoebe Lapine, Jennifer Perillo, and Camille Becerra faced off over Pan Roasted Cauliflower from Food52's Your Most Impressive Dinner Party Side contest on three different cooktops. Amanda and Merrill are emceeing the event and Electrolux is hosting.

Electrolux gave away a cooktop to a lucky viewer who answered the question in the live chat! We were able to watch by following this link. Of course, that contest is now closed. It was only good for November 6th, but I wanted to recap what went on that night.
Here is the dish that they cooked:
It's called Cavolfiore Palma a la Leah (Pan-Roasted Cauliflower)
Here is what the winner, pigisyummy had to say about her inspiration:
My friends and I stumbled upon the cutest Italian restaurant in the West Village that is truly a hidden gem (which is why I decline to name it here) and it has since been the venue for a number of our families' important dinners, including my wedding rehearsal dinner. They serve this cauliflower dish as an appetizer but it's more of a side dish in my mind. It's definitely my favorite thing on the menu and everything they make is amazing, so this one is quite special. I'm not sure if I'm replicating it exactly, but I come pretty close.

The original recipe features currants, but lacking those at the moment I substituted golden sultana raisins and a little bit of sumac for the slight tartness you'd get from currants but is sadly absent from a raisin. You could probably use dried cranberries (the unsweetened kind if you can find them) or any other slightly sweet, slightly tart dried fruit you like.
The recipe, because I know you want it!


  • 1/2cup pine nuts
  • 1 head of cauliflower
  • 1/4cup olive oil, divided
  • 2teaspoons fresh rosemary, chopped
  • 1/2teaspoon sumac (optional and don't use if using currants)
  • 1/2cup fresh breadcrumbs
  • 1handful parsley, chopped
  • 1teaspoon kosher salt, plus a few pinches
  • Freshly ground black pepper
  • 1/4 cup golden sultana raisins (dried cranberries or regular raisins), chopped (or currants not chopped)
  • Freshly grated pecorino (optional)

  • Directions:
    1. Cut the florets off the stems and then chop them into tiny florets. You can also chop up the stems into tiny pieces if you want. You should have about 6 cups of chopped cauliflower.
    2. In a large sauté pan, toast the pine nuts over medium low heat. Once toasted and fragrant, remove them from the pan and set aside.
    3. In the same pan heat 2 tablespoons of olive oil over medium-high heat, then add the cauliflower, 1 teaspoon of salt, rosemary, and sumac. Sauté until cauliflower is tender and starts to brown a bit, stirring as necessary. You can also add a bit of olive oil if the pan starts to get too dry or the cauliflower is starting to stick.
    4. While cauliflower is cooking, heat the remaining 2 tablespoons of olive oil in a small pan over medium-low heat. Once oil is shimmering, toss in the breadcrumbs and stir, toasting the breadcrumbs. Season with a pinch of kosher salt and a few turns of freshly ground black pepper. Remove from the heat and toss in half of the chopped parsley.
    5. When cauliflower is done, remove from the heat and season to taste with freshly ground black pepper and a pinch or so of salt if necessary. Toss in the toasted pine nuts, the chopped raisins, and the remaining parsley.
    6. When ready to serve, sprinkle the top with the toasted breadcrumbs and some pecorino.
    It was fun watching 3 different people cook on the 3 different stovetops and give tips on the best ways to use induction cooking. I have a ceramic range myself but it does have "eyes" that you turn on and can see the round circles. With induction cooking, you won't see those. Units may have one, two, three, four or five induction zones, but four (normally in a 30-inch-wide unit) is the most common in the US and Europe.
    An induction cooker is faster and more energy-efficient than a traditional electric cooking surface. It allows instant control of cooking energy similar to gas burners. Other cooking methods use flames or red-hot heating elements; induction heating heats only the pot. Because the surface of the cook top is heated only by contact with the vessel, the possibility of burn injury is significantly less than with other methods. The induction effect does not directly heat the air around the vessel, resulting in further energy efficiencies. Cooling air is blown through the electronics but emerges only a little warmer than ambient temperature.
    I hope that one day I will be able to get one of these because it sure does sound like it would save a lot of time and money! This was a great learning experience for me. I do have to admit I missed the first 15 or so minutes because my doctor appointment lasted longer than I thought it would, so I can't tell you what was said in the very beginning. Hopefully, I got enough information out of the part that I did see and hear!

    Disclaimer: Mary Bearden personally reviewed these products. I did not receive any monetary compensation for my review, just a sample product. All opinions are mine and belong to me solely. My thoughts and opinions may differ from yours.