Baked romanesco (or broccoli) with mozzarella

This recipe originally came from the New York Times. They use romanesco but you can use broccoli or cauliflower or mix them all.I simplify this quite a bit for a weeknight easy recipe.

INGREDIENTS

  • Salt and pepper
  • 2 or 3 medium heads romanesco broccoli (about 3 pounds)
  • 3 tablespoons extra-virgin olive oil, plus more for baking dish
  • 1 pound fresh mozzarella, sliced
  • 1 cup grated pecorino or Parmesan (about 2 ounces)
  • 1 dozen soft black oil-cured olives, or another type of black olive, pitted
  • 1 teaspoon roughly chopped capers
  • 4 roughly chopped anchovy fillets (I’ve never used anchovies, you don’t need them)
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper, or to taste
  • Pinch of dried oregano

PREPARATION

  1. Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
  2. Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
  3. Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
  4. Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
  5. Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano. Give it a bit of salt… this dish can really pop with a little salt.

Baked Romanesco and Broccoli

Need a good recipe for dinner that is easy to prep beforehand? Have kids who don’t eat broccoli? This is a great and really easy recipe.

Often I cannot find romanesco so I just use regular broccoli. I also skip the olives most of the time. The dish is great, we rarely have leftovers.

Slow Cooker Brisket with Brown Gravy Recipe

Get the recipe for Slow Cooker Brisket with Brown Gravy via @FoodNetwork:

Source: Slow Cooker Brisket with Brown Gravy Recipe : Sandra Lee : Food Network

I made this recipe last week and it was a hit. I was skeptical about how a brisket would come out; usually I use the smoker with a brisket. The result was great, family loved it, no mess or hassle to prepare.

Note: I don’t know what “pot roast seasoning” in the ingredients list means. There was nothing like that at the grocery store so I dumped in a little extra salt, pepper, and brown gravy mix.

Ingredients

  • Avocado oil, for searing. Original calls for canola oil but I don’t like using that.
  • 1 (2 1/2 to 3 pound) brisket
  • Kosher salt
  • 1 bunch parsley, stems reserved and leaves chopped
  • 2 stalks celery with leaves, chopped
  • 1 bay leaf
  • 1 (14.5-ounce) can beef broth
  • 2 cups red wine
  • 2 tablespoons tomato paste
  • 1 (.87 ounce) packet slow cooker pot roast seasoning. I still don’t know what this is. I just used a little extra brown gravy mix.
  • 2 medium onions, chopped
  • 2 large carrots, sliced
  • 2 (8-ounce) packages mixed wild mushrooms. I forgot to put these in. Oops, would have just made the dish better.
  • 1 (.87-ounce) packet brown gravy mix
  • 1 cup cold water
  • Special equipment: a slow cooker

Slow Cooker Chicken Soup Recipe

This easy recipe cooks a whole chicken along with veggies in a slow cooker for a flavorful and simple chicken soup; add noodles or rice before serving.

Source: Slow Cooker Chicken Soup Recipe – Chowhound

I made this recipe for dinner Saturday. I started it midday Friday and since it wasn’t ready for Friday night dinner I just let it stay on ‘warm’ in the slow cooker.

Interestingly enough at some point the chicken became very dark. It almost looked like I had smoked the bird first.

Final result: B+. The only downside was the chicken was a little dried out if you didn’t eat it right away. Will definitely use this recipe again.

 

Put an Egg on It – The New York Times

Our new egg guide and loads of healthy recipes for the new year.

Source: Put an Egg on It – The New York Times

Absolutely great list of foods you can make that include eggs, most are beyond the basic breakfast fare.

I’m a big believer in putting eggs on things. Some winners:

  1. Pizza. I first saw this living in Europe but some of the good, high-end places in the U.S. have pizzas with eggs. Serious Pie in Seattle will add eggs to most of their pizzas and it *really* works.
  2. Hamburgers. With bacon and cheese this is truly all-American. The tip is you need to _commit_ to the burger. Once you pick it up you need to eat the whole thing or it will fall apart. Do not wear long sleeves, stuff will be running down your arms.
  3. Salads. Salads are generally speaking boring. Putting a few poached or fried eggs on top makes them fun an tasty.
  4. Poutine. Not much wrong with poutine to begin with (french fries, gravy, and cheese curds) but adding an egg just gets you that much closer to heaven (and a heart attack).

That’s a good start, what are your favorite egg dishes?

Sofrito

Sofrito buttoni, wordpress.com Click to enlargeSofrito is a sauce seen often in Puerto Rican and Spanish recipes. I have seen many recipes for it, but have never made it myself. I finally decided to try my hand at it. I … Continue reading