Kyle MacLachlan Is an Awesome Cook (and Muse)
Plus, what could be the world's first ever MacLachlan recipe
“I was a huge fan of Dune, the book, since I was 15. I read it maybe twice a year. It was really a very important piece of literature when I was in junior high and high school, it helped get me through a lot of stuff. So that at the end of the day it turned out I was playing Paul, it was almost unreal. But I know that I was not the only person who had that affection for the book. I just happened to be fortunate enough to be the guy that played Paul the first time out.”
I just joined the Culinary Council of the excellent, wonderful God’s Love We Deliver, a nonprofit organization in NYC that delivers high-quality, medically tailored meals to those struggling with illnesses — free of charge, regardless of income. I’m proud to be supporting them, and I’m joining a group of terrific people who also do so — including today’s guest on Food with Mark Bittman, actor Kyle MacLachlan.
Everyone knows Kyle: but he’s perhaps best known for being what you might call a muse to the eclectic genius director David Lynch; he had starring roles in the original Dune, Blue Velvet, and, of course, Twin Peaks — which firmly established him as acting royalty. But he’s also known for Sex and the City, Portlandia, and Desperate Housewives — and played the voice of Riley’s dad in Inside Out, so technically, even my 6-year-old grandson knows who he is.
Kyle also happens to be an extremely good guy; generous with his time, and thoughtful — and we talked, of course, about David Lynch, but also about Kyle’s winery — Pursued by Bear — and God’s Love We Deliver, and cooking, which he does a lot of, and a bunch of other things. Really, he’s the closest someone can come to being universally beloved; Kate is a huge fan — and joined the conversation — as am I, and we’re really happy to welcome Kyle to the show.
By the way, we also have what MAY BE the world’s first original Kyle MacLachlan recipe — that’s shared below.
Please listen, subscribe, and review. And we’d love to hear your food-related questions, as we’d like to start doing live Q&A: Email us: food@markbittman.com.
Thank you, as always. — Mark
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Render the Head of Cauliflower Garcia
Ingredients
1 head cauliflower
Couple tablespoons olive oil
1 ½ tablespoon cumin (more or less to taste)
1 teaspoon smoked paprika
1 teaspoon salt
2 tablespoons panko
2 tablespoons finely grated parmesan
Splash of white vinegar
Instructions
1. Preheat the baking sheet.
2. Render the head of cauliflower into bite-size pieces (not too small!).
3. In a bowl, coat the cauliflower with olive oil.
4. Add the cumin, smoked paprika, salt, panko, and parmesan.
5. Mix with your hands to coat the cruciferous cauliflower.
6. Splash the vinegar onto the veg, then fling those bad boys onto the preheated baking sheet.
7. Roast at 375°F for about 45 minutes, stirring occasionally.
8. Add more parmesan during the last 5 minutes of cooking.
Note: Don’t stack the cauliflower, you want the pieces to roast and if they’re too close, they’ll steam and come out soft.
— Kyle
I haven't tried this version, but roasted cauliflower by itself is to die for..
Major crush 🙈