There are only a few vegetables that I can truly say I detest, and cauliflower makes list. That is, until my mother-in-law proved to me that Taiwanese recipes can make even chalky-tasting cauliflower redeemably palatable.   Here's what you need to cook up this great east meets south blend recipe -- hint (there's a secret ingredient!)


Ingredients:
3-4 garlic cloves, minced
2 green onions, finely chopped
1 cauliflower head
1 tablespoon dried scallops  (This is the secret ingredient! You can also substitute dried shrimp)
Chili Soy Paste
Salt
Pepper

Directions:
1. Slice cauliflower into individual stalks, rinse with water to clean and set aside to let dry in a strainer.

2. Add 1-2 tablespoons of oil to a skillet over high heat
3. When hot, add minced garlic.
4. When garlic is browned (usually 3-5 minutes), add cauliflower
5.  Cover skillet and turn down to medium high heat. Steam for 5 minutes.
6. Remove lid and add dried scallops and drizzle with chili soy paste to taste (usually 1-2 teaspoons is enough).  Add salt and pepper to taste (about 1 teaspoon of each is a good starting place).  Mix ingredients evenly.  Add more oil if pan is getting too dry to prevent burning.

The secret ingredient that makes this dish spectacular?  It's not so vegetarian after all.  You can get dried scallops at most Asian grocery stores.

7. Cover skillet and steam for 5 more minutes.

8. Remove lid and add green onions.  Stir and cook for another 1-2 minutes.  Onions should remain bright green and crispy.
9. Remove from heat and enojy!

Nothing says fall like baked goods, but let's be honest, not all of us are really baking people.  I will be the first to volunteer that baking isn't my forte.  But this time of year I love eating something warm right out of the oven, and I also love being able to bring baked goods over to friends' homes as this is the time for get-togethers.  So what can you do when you want to bake, but you know your own limits?  I've got a solution for you:

The Pear Galette via

I stumbled across this Martha Stewart recipe for a pear galette (you can substitute Bartlett pears for apples too, both of which are very easy to find seasonally in the grocery store this time of year). Don't worry about how complicated her recipe it looks.  We're going to hack it below.

Crust
I'm sure the Martha Stewart crust is fantastic, but I don't have all day.  Or if I do, I'm probably not going to spend it baking. If you are wanting to take a short cut here, just buy a Pillsbury Crescent Recipe Creations Seamless Dough Sheet.  You can always roll out crescent rolls into a seamless dough too, but honestly it tends to break apart at the serrated edge despite your best efforts so just get the dough sheet if possible.

What You Need:

• 1 large pear or apple, cut into slices  I have tried using 2 pears but it is just a little too full this way and makes you have to spread your dough too thin--meaning it will be more likely to break!
• 1 Pillsbury crust
• 1 tablespoon butter, cut into small pieces
• 1 egg
• 2 tablespoons granulated sugar or brown sugar
• pinch of salt
• 1/4 teaspoon cornstarch  Cornstarch helps dry up moist mixtures as the heat rises while baking--making your galette hold together better after it cools!