I made this for a job a couple of nights ago - for 15 people (used 2.5 bunches of broccoli - should have used 3. Everyone raved about it. After the plates were cleared, the nanny (for two of the three toddlers at the table) ran into the kitchen and said "You've got to tell me how you made that! Maxie's never eaten broccoli - but he ate two servings of that!"
I gave her this recipe.
Children - will eat this broccoli.
Adults will to.
Roasted Broccoli
1 bunch broccoli (though you might as well go ahead and get 2 - or 3 - because this is so good)
extra virgin olive oil
salt - pepper
fresh lemon
heat oven to 475
wash broccoli and cut florets - not too big - not too small - you know - medium-y. Also - if you're lucky enough to have broccoli with stalks - peel them - putting them on your cutting board and running a sharp knife - like a good paring knife - around them - laterally, e.g. "sideways" - like they are little logs and you're peeling the bark off of them. Then cut them into chunks about an inch or so - again - medium-y (they're pretty if you cut them on the bias - e.g. "at an angle".
toss with olive oil - 2 tsp - 3 at most (really - TEASPOONS - not tablespoons) - will be enough for one bunch of broccoli - add salt and pepper - but not lemon - not yet.
Put on a flat baking pan - like a jelly roll pan - and make sure the pieces aren't too crowded. They need a little space between them - don't let them be all piled up like puppies.
Put in hot oven - and wait - when you start to smell it - it will smell like you are cooking broccoli over a campfire (kind of) - then take the pan out and toss the broccoli around a little. Put back in the oven. Keep an eye on it (with your nose) Once you get used to this method - you'll be able to smell when it's ready. The goal is for it to be tender enough to chew - a little more tender than "crisp tender" - but not "smoushy". It should have some black/brown - caramelized spots and the ends of the florets should be getting a singed look to them. Once that has happened - but not until it has happened - it's ready. Adjust seasoning - adding more salt as needed - and spritz with fresh lemon juice. DELICIOUS!!
Friday, March 29, 2013
Make this: Potato Cauliflower Puree
Yes yes - this idea basically came from The South Beach Diet - a diet I've never been on, will never go on and don't particularly care for (though it's better than it's greasy, grouchy older brother The Atkin's Diet - also known as "The Bacon Diet" or the "You don't look so good are you feeling OK? diet").
I hope I'm making it clear that I don't advocate a low or no carb "life-style". (life-style? Really? Is it a "lifestyle" ??? Next thing you know they'll want to get legally married!)
BUT seriously - this recipe is very good. I make it a lot. It is easily variable (try it with turnips! Or parsnips! Sweet potato! And so on) it can be rustic - or fancy. And - it's NOT "no carb" anyway - since it's got some potato in it. But because it's "low-carb" - it's got way less calories - and you can eat it - and enjoy it - and save your "carbs" for some good whole wheat bread - brown rice - quinoa or whatever.
Potato Cauliflower Puree
1 large head cauliflower - creamy white or light yellow - with no spots if possible. (about 2 pounds)
1 or 2 russet - or yellow potatoes (just not the waxy red ones) (about 10 or 12 ounces - tops)
low fat buttermilk OR low fat milk - 1 or 2 cups (buttermilk is better)
extra virgin olive oil
butter
salt - pepper
Peel potatoes then cut into biggish pieces. .
cut up cauliflower - also in biggish pieces - discarding leaves. Put potatoes in a medium pot with water and salt and bring to a boil (make sure the pot has room to fit the cauliflower too) - once boiling - turn heat down to medium and simmer for about 8 minutes, then add the cauliflower. Simmer until the potato and the cauliflower are completely tender - easily pierced with a paring knife. Drain - then place back in the empty pot. Put the pot on the flame, shaking, briefly - just to dry everything off. (careful not to scorch it) - start adding the buttermilk (or regular, low fat milk) - start with 1/2 cup - mashing with your potato masher of choice - and continue, adding more buttermilk as needed until you have the consistency you want. If you want a very smooth puree a "stick" blender comes in handy - or - put the mixture through a ricer. Add a tablespoon of butter AND a tablespoon of good olive oil. Or - just add one of the other, though I like the combo. If it's a special occasion and you're not watching calories so closely - add a little more. If you are watching calories - you could even get by with a little less. You could also add a little low-fat sour cream or creme fraiche - or even a little heavy cream (as little as a 1/4 cup will make a big difference). A dash of freshly grated nutmeg is good in this too, plus fresh ground pepper - white pepper if you don't want it to show. Reheat gently over low flame - or keep in a low oven - covered - until ready to serve.
* This is really an "al gusto" recipe - the amounts of liquid, fat and salt you add should be to your taste. Even at it's most ascetic - with the least amount of added butter or oil - this recipe is still delicious. I served it to my brother - who loves all things caloric - and he was shocked that it was mostly cauliflower AND and that it was so lean. Shocked I say!
makes about 8 cups - about 90 calories in a cup if you use the 2 tbl. of oil and/or butter - and don't add the cream. I'm not 100% sure of the amount here - as it's hard for me to know exactly how big your cauliflower and/or potatoes will be - but - err on the side of making extra. It makes good leftovers - and is easy to turn into a little cream of cauliflower/potato soup!
I hope I'm making it clear that I don't advocate a low or no carb "life-style". (life-style? Really? Is it a "lifestyle" ??? Next thing you know they'll want to get legally married!)
BUT seriously - this recipe is very good. I make it a lot. It is easily variable (try it with turnips! Or parsnips! Sweet potato! And so on) it can be rustic - or fancy. And - it's NOT "no carb" anyway - since it's got some potato in it. But because it's "low-carb" - it's got way less calories - and you can eat it - and enjoy it - and save your "carbs" for some good whole wheat bread - brown rice - quinoa or whatever.
Potato Cauliflower Puree
1 large head cauliflower - creamy white or light yellow - with no spots if possible. (about 2 pounds)
1 or 2 russet - or yellow potatoes (just not the waxy red ones) (about 10 or 12 ounces - tops)
low fat buttermilk OR low fat milk - 1 or 2 cups (buttermilk is better)
extra virgin olive oil
butter
salt - pepper
Peel potatoes then cut into biggish pieces. .
cut up cauliflower - also in biggish pieces - discarding leaves. Put potatoes in a medium pot with water and salt and bring to a boil (make sure the pot has room to fit the cauliflower too) - once boiling - turn heat down to medium and simmer for about 8 minutes, then add the cauliflower. Simmer until the potato and the cauliflower are completely tender - easily pierced with a paring knife. Drain - then place back in the empty pot. Put the pot on the flame, shaking, briefly - just to dry everything off. (careful not to scorch it) - start adding the buttermilk (or regular, low fat milk) - start with 1/2 cup - mashing with your potato masher of choice - and continue, adding more buttermilk as needed until you have the consistency you want. If you want a very smooth puree a "stick" blender comes in handy - or - put the mixture through a ricer. Add a tablespoon of butter AND a tablespoon of good olive oil. Or - just add one of the other, though I like the combo. If it's a special occasion and you're not watching calories so closely - add a little more. If you are watching calories - you could even get by with a little less. You could also add a little low-fat sour cream or creme fraiche - or even a little heavy cream (as little as a 1/4 cup will make a big difference). A dash of freshly grated nutmeg is good in this too, plus fresh ground pepper - white pepper if you don't want it to show. Reheat gently over low flame - or keep in a low oven - covered - until ready to serve.
* This is really an "al gusto" recipe - the amounts of liquid, fat and salt you add should be to your taste. Even at it's most ascetic - with the least amount of added butter or oil - this recipe is still delicious. I served it to my brother - who loves all things caloric - and he was shocked that it was mostly cauliflower AND and that it was so lean. Shocked I say!
makes about 8 cups - about 90 calories in a cup if you use the 2 tbl. of oil and/or butter - and don't add the cream. I'm not 100% sure of the amount here - as it's hard for me to know exactly how big your cauliflower and/or potatoes will be - but - err on the side of making extra. It makes good leftovers - and is easy to turn into a little cream of cauliflower/potato soup!
Friday, March 1, 2013
Hi Pope Benedict? It's me! Sarah Palin!
Hi Pope Benedict? It's me! Sarah Palin! You're probably surprised to hear from me ... what? I'm sorry I didn't get that? OH - Oh right you're not Pope Benedict anymore, it's ... it's what? In Extremis? Extrictus? I'm sorry - jeez - your accent is stronger than Todd's mornin' coffee! No offense. Pope Emeritus - got it - Anyway - I heard about your quittin' and all, and I thought I should give you a call, cuz I'm sure, I mean I'm really really sure cuz I know from experience, believe me, that you're gettin' flack, major flack, for "quittin'". Right? I mean I know I did. Major. Flack. Like nobody every quit bein' a Governor before? Seriously? Well I'm pretty sure other governors have quit - I just haven't had time to look it up. I'm not a big "reader" - ya know? I've got bigger fish to fry! And catch! If I wanted to go fishin' - which I don't, but I could if I wanted to. Or huntin', which is also fun. Anyway - I don't know if you're into that stuff - huntin' n' fishin', but that's one of the major "benny's" of quittin' your job. Now you've got TIME to do stuff, ya know? And you're welcome to come with me like, whenever, seriously, cuz I'm very religious, as I'm sure you know, so I totally admire ... excuse me? Omigosh. Really?
It's Sarah. S-A-R-A-H, that's my first name, and P-A-L-I-N. That's my last name. From Alaska ... in America. Alaska, America. Right. I ran for President ... I mean Vice President (kinda the same really) ... with a Mr. John McCain? Back in 2008? Wow ... this is refreshing, I gotta tell you. It's been a loooong time since I had to explain who I was! Yes! Right. Yes - Sarah from Fox TV. That Sarah. I'm so glad you were watching! Who knew! - Um - no. I didn't quit there, they ... um ... well they let me go! Go figure. Coulda knocked me over with a salmon! I'm tellin' ya, I didn't see that comin', at all. Anyway. People have been giving you flack right? That's what I heard.
Right. I heard they were all like "... that hasn't happened in 600+ years blah blah blah" Listen. I get it. I mean if being Pope is anything like being Governor of Alaska - and I know it's different, but it IS a management position right? I mean there's more to runnin' Alaska than people think. It's pretty big. Very cold, slippery - lots of slips and falls happening - so law suits out the yingyang, beggin' your pardon. Not to mention Russia, just sittin' there starin' at us all the time, 24/7, so on and so forth. So - all I'm saying is - I feel ya. Time to MOVE ON. So think about this. Two words: Reality. Television.
Since Fox cut the cord I've been thinkin' about gettin' into producin'. And I thoughta some ideas for you! Seriously. Sit down. Here goes.
Cookin' and food shows are HUGE - so - first idea: "Pope Culture!" You - Ex-Pope - open an Artisinal cheese and yogurt shop behind the Vatican, you could call it,"Cheeses of Nazareth!" or "Cheeses Loves Yogurt!" ... and then just all the funny, day to day stuff that happens with that, ya know? Or - "Pope Corn Wars!" You - the Ex-Pope - judging competitive pop-corn making competitions. Sounds boring, I know, but with the right music and "crazy" contestants? Genius. And I predict "popcorn" is the next "cupcake" OK? So you'd be on the cutting edge of that. Or - and I really love this one: "Undercover Pope!" The one and only Ex-Pope, you - goes undercover to see what Priests are doing when they think they're not in front of the Pope - or Ex-Pope ... at the end you take off your wig and fake mustache and everybody cries! or laughs! - or gets arrested! Not you of course, just them. And that's just the beginning - there's all kinds of cool judgin' work you could get - or forgivin' stuff - like a great big dramatic show called "The Confessionator" or "Project Stairway to Heaven!" or somethin' - for people who just never really felt "forgiven" enough with a plain ol' priest - you could really - really forgive them - Ex-Pope style. Seriously, I've got A MILLION ideas. And you'll be surprised how quickly people stop talkin' about the fact that you "quit" whatever - seriously. Nobody talks about me hardly at all anymore, which is, you know ... what I really wanted in the first place. And why it's important for me to "get my name back out there!" Yeah! It IS like being reborn. I mean, just between you and me - The Catholic Church has seen better days - but Reality TV? You betcha. Bigger than ever. Sure. Sleep on it and we'll talk ... what was that? Red shoes? Heck yeah! You can have a new pair every day as far as I'm concerned!
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