Green Tea & Chocolate: The Cancer Slayer Chronicles

Roasted Broccolini

Broccolini, or "Broccoli Baby," is the new in-season darling in our house.

We've eaten it several times in the last week, straight off the platter with our fingers, like these little spears are crispy, salty, green French Fries. In my opinion, they are way tastier than French Fries!

What follows is my basic recipe for preparing it. It is really more of a method than a recipe since it is simply olive oil, salt, and the broccolini. The trick to this scrumptious side dish that even children will adore is in the oven temp, the rack position, and the cooking time.

The best part is that the whole thing takes 20 minutes, from cutting board to serving platter.

Roasted Broccolini; serves 2

1 bunch broccolini (resembles broccoli but with a long stem & small floret)

extra virgin olive oil

salt

Directions:

Preheat the oven to 400 degrees with the racks in the top third of the oven.

Meanwhile, slice off the ends of the broccolini (just a quarter inch).

Spread the broccolini on a roasting pan, giving space between each stem. If you are doubling the recipe, spread among more than one roasting pan. If the broccolini are stacked, they will steam more than roast.

Drizzle with olive oil and sprinkle with salt. I tend to be generous.

Roast the broccolini for 15 - 18 minutes, checking toward the end for your own preference in crispiness. I like mine a little scorched. If using more than one roasting pan, switch their positions half way through to ensure even cooking.

Enjoy!

Asparagus: It's What's for Dinner

I love asparagus season. It always comes right around my birthday so I feel a special bond with the little plant. We've been cooking it up a lot around here lately, so I thought I'd share our favorite asparagus recipe of the moment -- fast, easy, delicious. (Though you can't go wrong keeping it simple & merely boiling the asparagus for a few minutes and serving it along side your breakfast, lunch or dinner).

Asparagus Gribiche, adapted from Heidi Swanson's Super Natural Everyday

Serves 6

1 1/2 lbs fingerling potatoes, unpeeled, scrubbed & dried

1/2 cup plus 2 TBSP extra virgin olive oil

Fine-grain sea salt

1 bunch of asparagus, ends snapped off, chopped

4 large eggs, hard boiled & peeled

2 TBSP red wine vinegar

1 tsp Dijon-style mustard

2 shallots, chopped

1 TBSP chopped fresh parsley

1 TBSP chopped fresh tarragon

1 TBSP chopped fresh chives

2 large handfuls of arugula, washed & dried

Directions:

Preheat the oven to 400 degrees with two racks in the top and middle of the oven.

If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Use your hands to toss the potatoes with 1 TBSP of olive oil, sprinkle with a big pinch of salt, and turn out onto a baking sheet. Roast until they are cooked through and starting to brown, about 30 minutes.

About 15 minutes before the potatoes should be done, toss the asparagus with 1 TBSP of the olive oil, sprinkle with salt, arrange in a single layer on a second baking sheet and place in the oven as well. You are aiming to have the potatoes and asparagus finish cooking at roughly the same time.

To make the dressing, mash just the yolk of one of the hard boiled eggs in a medium bowl. Very slowly add the remaining 1/2 cup of olive oil, beating constantly; the dressing should look smooth and glossy. Whisk in the vinegar, then the mustard. Stir in the shallots, herbs, and 1/4 tsp. salt.

Coarsely chop the remaining eggs and egg white, and fold them into the dressing.

Put the arugula in a large bowl. On top, put the warm potatoes and asparagus and gently toss with the dressing.

Enjoy!

(Note, Heidi Swanson's original recipe called for broccoli instead of asparagus, which is equally as delicious. Follow the same recipe, substituting 12 ounces of broccoli florets. If you can't get your hands on such a wide variety of fresh herbs, just use and equivalent amount of the ones you can find. If you don't like arugula, simply leave it out.)

 

Related articles

Weekending: Coconut-Infused Dutch Baby