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Romanesco with Garlic & Pine Nuts

Posted by Marie on Oct 24, 2014

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 romanesco
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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Vegetarian Cabbage Rolls

Posted by Marie on Oct 21, 2014
My grandmother made the best cabbage rolls around.  What made hers so special, besides the fact they were made by her, was her sauce; sweet but not overpoweringly so and reduced during the long slow baking into a delicious intensity.  It’s her sauce I use on my vegetarian version.  Serve with Rösti. MORE»
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Posted by Marie on Oct 19, 2014
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»
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Pumpkin Pudding

Posted by Marie on Oct 17, 2014
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»
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Lemon Loaf

Posted by Marie on Oct 13, 2014
Lemon loaf…nothing calls me to tea more urgently than the smell of lemon loaf cooling on the counter.  This classic recipe is a snap to make and tastes divine. MORE»
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