Broccoli Strascinati
A simple, classic Roman preparation of fresh broccoli sautéed in olive oil with loads of garlic and red pepper flakes, finished with Mediterranean sea salt, freshly-ground black pepper and a few shreds of soft Bel Paese.
Highly nutritious and pretty seriously delicious..
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- Foods to Eat in 2012: Broccoli (friendseat.com)
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Hummus with Harissa Oil, Parsley and Toasted Pita
I don’t keep ready-to-eat products at home, but hummus is a high-protein, healthy (and delicious) exception to that rule. Made from easily-sourced, individually inexpensive ingredients, hummus is nonetheless becoming expensive to buy already made. My solution of course, is to make it at home to my own taste..
Hummus with Harissa Oil, Parsley and Toasted Pita
1 cup dried chickpeas, soaked overnight
3 cups filtered water
2-3 garlic cloves
juice of 1/2 fresh lemon
1 tablespoon harissa (a Tunisian hot chilli sauce, optional)
1/4 cup fresh parsley, chopped
1/2 cup organic white sesame seeds
1/3 cup olive oil, divided
Lightly toast the sesame seeds in a dry skillet over medium-low heat (about 15 minutes). Allow to cool to room temperature, then transfer to the bowl of a food processor fitted with a steel blade. Pulse repeatedly until broken up, then begin to drizzle in up to 1/4 cup of olive oil while still processing, resulting in a paste with the consistency of thin peanut butter. This is tahini paste, a component of hummus. Scrape the tahini into a clean container and refrigerate for up to 3 days.
Discard any chickpeas that are floating along with the soaking water. Place the chickpeas in a saucepan and cover with the fresh, filtered water. Bring to a full boil, then reduce heat to a simmer, cover and cook until just tender, about 1 hour. Set aside to cool.
Use a slotted spoon to transfer the cooked chickpeas to the bowl of a food processor fitted with a steel blade. Add the garlic, lemon juice, tahini and remaining olive oil and process until smooth, adding a little of the chickpea cooking liquid along the way.
Transfer the hummus to a serving bow, drizzle with olive oil mixed with harissa and serve with toasted pita bread. Leftover hummus will keep in the refrigerator for 3-4 days. Stir a little olive oil into it if it gets dry.
The earliest known recipes for something similar to hummus bi tahini date to 13th century Egypt as a cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic…
The earliest known documentation of hummus (حمّص) itself comes from 18th-century Damascus; it appears that it was unknown elsewhere at that timeHummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini (طحينه) is an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread. –Wikipedia
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Linguine con Vongole
A simple, classic Venetian dish of fresh hard clams steamed in a broth of clam juice, Prosecco frizzante [1], crushed red pepper and loads of garlic. Tossed with fresh linguine and flat-leaf parsley, drizzled with olive oil and remaining pan juices and seasoned with cracked black pepper and crunchy sea salt..
Linguine con Vongole
In culinary use, within the eastern coast of the USA, the term “clam” most often refers to the hard clam Mercenaria mercenaria. It may also refer to several other common edible species, such as the soft-shell clam, Mya arenaria, and the ocean quahog, Arctica islandica. Another species which is commercially exploited on the Atlantic Coast of the US is the surf clam Spisula solidissima.
In Italy, clams are often an ingredient of mixed seafood dishes, or are eaten together with pasta. The more commonly used varieties of clams in Italian cooking are the Vongola (Venerupis decussata), the Cozza (Mytilus galloprovincialis) and the Tellina (Donax trunculus). A variety of mussel called Dattero di mare (Lithophaga lithophaga) was also once widely popular as seafood.
1. Compared to other sparkling wines, Prosecco is low in alcohol, about 11 to 12 percent by volume. The flavor of Prosecco has been described as intensely aromatic and crisp, bringing to mind yellow apple, pear, white peach and apricot. Unlike Champagne, appreciated for its rich taste and complex secondary aromas, most Prosecco variants have intense primary aromas and are meant to taste fresh, light and comparatively simple. –Wikipedia
One Hour Pickles
A recipe for homemade-in-an-hour pickles was making the rounds on the Internets today, so I thought I’d make a batch just for the heck of it. I must say that for something so simple and immediate, the results were surprisingly good!
One Hour Pickles
Makes about 1 Pint (adapted from a recipe in the Chicago Tribune)
1 cup raw cider vinegar
1/2 cup filtered water, plus more, if needed
2 teaspoons coarse sea salt
2 teaspoons pickling spices
1 teaspoon dill
2 pearl onions, sliced
2 cloves garlic, peeled and bruised
1 large cucumber, cut lengthwise into wedges
Trim, cut and arrange cucumber wedges upright in a clean glass jar with a tight-fitting lid, allowing 1 inch headroom.
Bring water, salt and pickling spices to a boil, then remove from heat and allow to stand 5 minutes. Stir in vinegar and dill, then pour mixture over cucumber wedges. Allow to cool to room temperature, then cover and refrigerate until cold, at least 1 hour or overnight. Use non-preserved pickles within 10 days.
(Vegan) Crispy Curry-Fried Chickpeas
Here’s an insanely delicious snack that’s packed full of protein and really easy to make..
Crispy Curry-Fried Chickpeas
1 15oz can BPA-free organic chickpeas
1/4 cup besan (substitute non-GMO corn starch)
2 teaspoons Madras curry powder
1 scant teaspoon chili powder
1/2 teaspoon fine sea salt
1 cup peanut oil
2 cloves fresh garlic, smashed
1/2 small yellow onion, peeled
2 tablespoons fresh cilantro, chopped
Drain and rinse chickpeas and spread out on a tea towel to dry.
Heat ghee or peanut oil until shimmering in a heavy skillet over medium heat to a depth of about 1/4 inch. Add garlic and onion and cook until golden brown and fragrant.
Combine besan (chickpea flour), curry powder (turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves), chili powder and salt in a bowl or zipper bag. Add chickpeas and toss to coat evenly.
Shake off excess flour and carefully add coated chickpeas to the hot oil and fry, shaking the pan often until crisp and golden brown, about 8-10 minutes. Add chopped cilantro and fry 2 seconds.
Use a slotted spoon to transfer chickpeas to a clean towel to drain briefly before serving hot, perhaps with an ice-cold IPA.
Smashed Reds
Un-peeled red potatoes are diced and boiled in vegetable stock, then drained and smashed with raw cream, roasted broccoli, garlic, caramelized onions and grated Parmigiano-Reggiano. Sea salt, freshly-ground black pepper and a little melted butter over the top to seal the deal..
Smashed Reds with Roasted Garlic, Broccoli and Parmigiano-Reggiano
