Hooooeeey! Good morning! That'll wake you up, a nice, brisk, 33 (!) degree walk to start the
day. Few first snow flurries to boot. Whoa! But I was ready, with long underwear and windpants, a pocketful of tissues, and a soft hat. I actually enjoyed being out there, mostly because I've been so house-bound since getting sick last week. But also because the howling winds have yet to blow down all the beautiful leaves. Ah, Minnesota. Lovely; yet brrrrr...!
Happy Birthday to my father-in-law John! I hope you're planning a fabulous meal and some damn good wine!Today, since I have CSA-veggie share broccoli and cauliflower sprouting from my fridge, I'm going to make another couple of Jacques Pepin gems - broccoli puree with brown butter and cauliflower with scallions and sesame oil. Both are gorgeous, delicious, simple. (Recipes posted in comments, below.)
And hey, I'll add a couple more recipes to boot, I made myself a tasty and satisfying lunch - miso soup and a cabbage, spinach, and apple salad with sesame dressing. Both super-simple, and good together. (Recipes posted in comments, below.)Stay warm!
posted by Stephanie @ 10:20 AM
4 Comments:
Broccoli Puree with Brown Butter
Adapted from Fast Food My Way by Jacques Pepin
Serves 4
3 bunches broccoli (about 1 ¾ lbs.)
2 garlic cloves, peeled
2 Tbsp. butter
¾ tsp. salt
¼ tsp. freshly ground black pepper
Cut the broccoli florets from the stems. (You should have about 1 lb. florets.) Reserve the stems (about ¾ pound) for a different use or discard.
Bring about 2 c. water to a boil in a medium saucepan. Add the broccoli florets and the garlic. Bring back to a boil, reduce the heat to low, cover, and cook until tender, about 10 minutes. Drain; reserve the liquid. Put the solids in a food processor.
Melt the butter in a skillet and continue cooking it over medium heat until it turns light brown. Add to the food processor along with the salt, pepper, and 3 Tbsp. of the reserved cooking liquid. Process into a fine puree. (You will have about 2 cups.)
Serve immediately, or cool, cover, refrigerate, and reheat in a microwave oven at serving time.
Cauliflower with Scallions and Sesame Oil
From Fast Food My Way by Jacques Pepin
Serves 4
1 firm, white cauliflower head (about 1 ½ lbs.), trimmed of any green leaves
¼ tsp. salt
¼ tsp. freshly ground black pepper
1 Tbsp. peanut oil
2 tsp. dark (Asian) sesame oil
1/3 c. fine minced scallions
Divide the cauliflower into 12-14 florets. Bring about ½ inch water to a boil in a stainless steel saucepan and add the florets. Cover and cook over high heat for 8-10 minutes, until the cauliflower is tender but still firm. There should be almost no water remaining in the pan.
Transfer the florets to a serving bowl and immediately add the remaining ingredients. Toss gently to coat the cauliflower and serve immediately.
Miso Soup
Stephanie Levy
Serves 2
1 tsp. oil
2 scallions, chopped
1 small carrot, sliced thin
2 mushrooms, sliced thin
Other vegetables, sliced thin (cabbage, cauliflower, whatever you feel like or have)
2 c. (or 1 14-oz. can) chicken or vegetable broth
¼ c. firm tofu, cut into small cubes
2 Tbsp. miso paste (red or white, I like red)
Heat the oil over medium heat in a small saucepan. Stir in vegetables and sauté for 2 minutes. Stir in broth and tofu, bring to a boil, then stir in miso until dissolved. Simmer over low heat, partially covered, for 5-10 minutes, until vegetables are tender.
Cabbage, Spinach, and Apple Salad with Sesame Dressing
Serves 2
1 c. shredded cabbage
1 c. shredded spinach (or lettuce)
½ apple (Honeycrisp is terrific), sliced into matchstick pieces
1 scallion, sliced thin
salt and pepper
Dressing
2 tsp. dark (toasted or Asian) sesame oil
1 tsp. apple cider vinegar
Combine cabbage, spinach, apple, and scallion in a medium bowl. Sprinkle lightly with salt and freshly ground pepper. Whisk together the dressing ingredients and toss into greens. Serve.
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