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.
Salt and pepper
2 or 3medium heads romanesco broccoli (about 3 pounds)
3tablespoons extra-virgin olive oil, plus more for baking dish
1pound fresh mozzarella, sliced
1cup grated pecorino or Parmesan (about 2 ounces)
1dozen soft black oil-cured olives, or another type of black olive, pitted
1teaspoon roughly chopped capers
4roughly chopped anchovy fillets (I’ve never used anchovies, you don’t need them)
4garlic cloves, minced
½teaspoon crushed red pepper, or to taste
Pinch of dried oregano
Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
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.
Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
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.
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.
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.
Avocado oil, for searing. Original calls for canola oil but I don’t like using that.
1 (2 1/2 to 3 pound) brisket
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.
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:
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.
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.
Salads. Salads are generally speaking boring. Putting a few poached or fried eggs on top makes them fun an tasty.
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 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 →