This is the most interesting vegetable I have run across recently; its buds form a natural approximation of a fractal, so of course I had to buy it. Steamed whole (how can you not, it looks like a work of art), drizzled with garlicky butter and olive oil and sprinkled with pine nuts...delicioso!
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) olive oil
1 large glove garlic, sliced paper thin
1/4 cup (60 ml) pine nuts
Big pinch of salt
Juice from half a lemon
Remove the leaves from the romanesco and trim the stem. Place into a large pot that has about 1 in (2.5 cm) of boiling water in it. Cover, reduce the heat so it is at a nice simmer and steam the romanesco until tender, about 10 minutes.
Meanwhile, heat the butter and oil in a small sauté pan over medium low heat. Add the garlic, pine nuts and salt and cook gently until the garlic is tender and aromatic and the pine nuts are lightly browned, about 4 to 5 minutes.
Place the romanesco onto a serving plate, spoon the pine nut mixture over and around the romanesco, squeeze on the lemon juice and serve immediately.
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This remarkably delicious potato dish originates from Switzerland. Swiss cooks have been know to add caraway seeds, rosemary, eggs or even cheese to their rösti, but I prefer this simple potatoes only version. MORE»
What this pudding lacks in the looks department it makes up for in taste; it is delicious and deeply satisfying…comfort food at its best. This pudding is a variation of one made made throughout New England, the addition of pumpkin is my nod to autumn…which happens to be my favourite season of the year. MORE»