Romanesco and Parmesan Purée

I have never bought Broccoli Romanesco. I always admire its beauty at the market, and sometimes even put a head or two in my shopping basket, then change my mind. The vibrant chartreuse exterior and bizarre texture deeply appeal to me aesthetically, but I have been intimidated to cook it.

This week, we got our first CSA box from Riverdog Farm - one of my favorite stops at the Berkeley Farmer's Market. And what did I find.... 2 heads of Romanesco! I did some sleuthing about how to prepare this stunning vegetable. It seems that it can easily be steamed, roasted, etc, like any other broccoli and cauliflower. Plus I found out it is rich in Vitamin C.

I wanted to celebrate my new ingredient, so this is the recipe I had to try. I think you will really enjoy it - I am loving every bite as I sit here writing to you.


INGREDIENTS
Adapted from Martha Stewart Living, November 2007

• 2 heads Broccoli Romanesco
• 4 cloves garlic
• 3 tablespoons olive oil
• 1/2 cup water
• 1 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup cream
• 2/3 cup Parmesan, grated
• salt and pepper to taste

Remove Romanesco florets from stalk and separate into pieces. Thinly slice garlic. Heat olive oil in a large saute pan over medium heat. Add garlic and Romanesco florets and cook about 8-10 minutes. Romanesco should begin to turn golden. ( If the garlic begins to burn, add a splash or two of water.) Then add 1/2 cup water and salt. Cover pan and simmer for 10-15 minutes until Romanesco is tender.





While Romanesco is cooking, gently warm milk and cream in a saucepan.

Place half of cooked Romanesco in a food processor or blender with half of warmed milk/cream. Blend. Put blended Romanesco in a bowl. Repeat with other half of ingredients. Then add 1/2 cup Parmesean, salt, and fresh ground pepper to taste.

Serve purée on top of your favorite crackers, or on little slices of bread that have been pan-fried in butter. Sprinkle with Parmesan. Enjoy!

Roasted Cauliflower with Pinenuts, Meyer Lemon, and Mint

Cauliflower has never been the first vegetable I'd choose for dinner. I am still a bit scarred by the childhood memory of all those raw veggie platters with dip - cauliflower was always the last veggie remaining. Because I consider myself to be a truly open-minded omnivore, I have been determined to give cauliflower another chance. I began to reconsider my ban, after planting some in our garden last fall and admiring the gorgeous flowering plant. For a year or so I have tried oven-roasting with plenty of olive oil and salt. Not bad.

I love to improvise with whatever ingredients I have on hand and that is how this dish came to be. If you are cauliflower-phobic as I was, this might just make you a convert.



INGREDIENTS

• 1 large head cauliflower
• olive oil
• salt
• 1/2 cup toasted pine nuts
• 2 dozen fresh mint leaves, chopped
  
• juice of 2 lemons (Meyers if you have them, if you haven't noticed, I am obsessed!)
• zest of one lemon

Preheat oven to 400. Chop cauliflower into bite-sized pieces. Put in roasting pan. Coat with olive oil and a few generous shakes of salt. Roast for 25-35 minutes.

To the cooked cauliflower, add 2 tablespoons more olive oil, plenty of lemon juice, zest, pine nuts, and mint. Salt to taste. Enjoy.

Serves 4