planetdanika

I ended up at this random food blog not long ago and one click led to another. I found myself reading a post about “The Best Broccoli Ever”, which is based on a recipe by the Barefoot Contessa. Anyway, I love broccoli, and I love Ina, so it seemed like a sure bet. I tried it that night and have since made it about 4 times. Each time, G and I manage to eat 4 or 5 heads of broccoli in a sitting. This stuff is delicious and kind of addictive. Apparently, Ina’s original recipe included fresh basil and pine nuts. I’ve tried it with the basil and I honestly don’t think it adds much (certainly doesn’t hurt, though!). I have yet to try the pine nuts, but this is quite good enough for me as is. Finally, I cut way back on the lemon as G doesn’t like excessive lemon. Enjoy! And please do stock up on broccoli- I think you’ll be making a lot of this one.

Parmesan-Roasted Broccoli
Ingredients
4-5 lbs broccoli
4-5 garlic cloves, peeled and thinly sliced
3 tablespoons extra virgin olive oil (I eyeballed)
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice (I used about 1/2 of this)
1/3 cup freshly grated parmesan cheese

Directions
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic over the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with the lemon zest, lemon juice, and Parmesan. Serve hot.

Oh my. I have been horribly remiss in keeping this blog up to date. I am so sorry. There are loads of things to tell you about, like all of Lucy’s crazy shenanigans and our upcoming Maui trip. There’s a few good recipes to share and lots of muddy trail running to fill you in on. My mom and sister are coming to town this weekend to celebrate the girl turning TWO. TWO!? Can you believe that? In any case, I’m busy. Really busy. Work, running, Lucy time, Gordon time, etc. And there’s just not enough time to blog.

However! There are some really yummy things that have crossed my dinner table of late. I am a HUGE fan of winter greens- kale, collards, chard, spinach. You name it. When I came across this recipe on 101cookbooks, I figured it was worth a shot, despite G’s grumblings about KALE in mashed potatoes. But it’s good. I think the key is to slice it fairly thin- in ribbons. You don’t need a big old chunk of chewy kale messing up your pillow-y mashed potatoes. But if you slice it failt small it’s more like flecks of kale. And THAT is quite alright with me. I suspect that my use of heavy cream in place of milk (I had some to use up) also contributed to the final product.

Kale and Olive Oil Mashed Potato Recipe
Adapted from: 101cookbooks

3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender – about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions and Parmesan cheese.

Serves 6.

I’ve been on a brussels sprouts kick for a few weeks now. I tried a recipe from 101 cookbooks on Christmas Day and it was another keeper. A bit on the sweet side with the apples and maple syrup, if you like that sort of thing. I skipped the tofu since I made it as a side dish.

Shredded Brussels Sprouts and Apples

1 large, crisp apple, cut into bite-sized wedges
1 lemon
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
a scant tablespoon of maple syrup
1/3 cup pine nuts, toasted and chopped
12 ounces (3/4 pound). brussels sprouts, washed and cut into 1/8-inch wide ribbons

Soak the apples in a bowl filled with water and the juice of one lemon.

Heat oil in a large skillet with a bit of salt. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple mixture out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts – gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts.

Serves 2 – 3 as a main, 4 as a side.