Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

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Jam-Filled Walnut Scones

by Danica Waters / photo courtesy of wowhowsnacktastic.wordpress.com

While on the subject of tea and scones, this is an awesome little recipe you’ll want to have in your teatime repertoire.  These scones are easy to make and fill the house with a delightful smell; they’re just the thing for those stay-in-your-jammies, wintery weekend mornings when you want to treat the family (and yourself!) to something special.

 

They look as divine as they taste; the little wedges with their jewel-toned centers add visual richness and texture to serving platters at teatime.

 

Enjoy!

 

 

Jam Filled Walnut Scones

(Simply Scones)

 

2 c all-purpose flour

½ C finely chopped walnuts

¼ C granulated sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

6 Tbsp unsalted butter, chilled

2/3 C buttermilk (or 2/3 C milk + 1 Tbsp white vinegar)

1 tsp vanilla extract

¼ C strawberry or other preserves

 

Preheat oven to 400? F.  Lightly butter a baking sheet.

 

In a large bowl, stir together the flour, walnuts sugar, baking powder, baking soda, and salt.  Cut the butter into ½ inch cubes and distribute them over the flour mixture.  With a pastry blender or two knives used scissors fashion cut in the butter until the mixture resembles coarse crumbs.  In a small bowl, stir together the buttermilk and vanilla and stir to combine.

 

With lightly floured hands, divide the dough into two equal-sized pieces and put each portion into a 5-inch circle on a lightly floured cutting board.  Cut each circle into 6 wedges.  Transfer the 12 pieces to the prepared baking sheet.  Dip the point of a sharp knife in flour and make a slit in the top of each scone, dipping the knife in flour as needed.  Carefully spoon 1 teaspoon of strawberry preserves into the sit in the top of each scone.  Bake for 17 to 19 minutes, or until the tops are lightly browned.

 

Remove the baking sheet to a wire rack and cool for 5 minutes.  Using a spatula, transfer the scones to the wire rack to cool.  Serve warm, or cool completely and store in a single layer in an airtight container.  These scones freeze well.

 

Makes 12 scones.

Posted November 4th, 2011.

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The Art of Greeting: The Five Week Manners Makeover, Step 3

by Danica Waters / photo courtesy of liluinteriors.com

Remember being a little kid and absolutely dreading those first few awkward minutes of meeting someone you hadn’t seen in a long time, or perhaps didn’t know at all?  No matter if the semi-strangers had extended an invitation to an event at their home or if the occasion found them invading your home, one of two things was certain to happen during the greeting process:

1.  You’d be eyeballed up and down like you were some sort of germ-ridden-troublemaker-to-be and summarily dismissed, or;

2.  You’d end up having your cheeks pinched off your face as you were slathered in kisses and lipstick stains,  barraged with a million questions you didn’t know how to answer, by someone you really didn’t know all that well at all.

Not knowing what to do in either instance, you’d visibly shrink there next to your parents, feeling awkward and silent and uncomfortable and wishing to all heck you could will yourself to disappear altogether.  Anxiety amplified as you quickly realized that your own embarrassment was unwittingly embarrassing your parents.   “Say something, silly!” they would admonish, nudging you further into the line of fire. “Don’t just stand there like a bump on a log!  Ha ha ha….!  Kids – I’ll tell you…”

And there you were, feeling like a germ-ridden-troublemaker the rest of the evening.

 

In the words of America’s etiquette expert, Peggy Post, “Most etiquette dilemmas arise when people don’t know what to do. This results in a feeling of uncertainty and, ultimately, a sense that you may do something wrong or offend someone.”  Yep.   And that’s not a happy space for anyone to be in – especially kids.

Now’s the time to practice the Art of Greeting, so that your children can negotiate these awkward moments with confidence and poise now and in the future.

 

Tips to a perfect greeting:

1.  Look the person in the eye and smile!

2.  No mumbling!  Speak confidently and clearly, even if you’re feeling shy.

3.  It’s best to call the person by name:  “Hello, Mr. and Mrs. Humphries / Aunt Matilda / etc.  It’s nice to meet you/see you again.”

4.  Strangers or acquaintances should be greeted with a handshake; if the person is a relative or someone close to you, you should greet them with a hug.

 

How to give a proper handshake:

1.  Right hand to right hand, thumbs up (not a limp, palms-down hand)

2.  Firm grip, but not too tight or too limp

3.  Only two to three “pumps”, then release hands.  No shaking the other person’s arm off!

 

Other tips:

1.  Feeling useful is one of the most powerful confidence builders out there.  If the event is being held in your home, children can offer to help take guests’ coats or show them a secure place where they can put their bags.  Teach them to treat these articles with care.  (If you are attending an event at another home, remind children to say “thank you” when someone takes their jacket.)

2.  If you’re hosting the event, it’s a great idea to review the guest list with your kids in advance.  Letting them know about the personalities and interests of the people coming to the party goes a long way towards helping kids feel confident about their participation in the event.

 

With practice, your kids’ kind, confident greeting skills might even help them avoid lipstick and cheek pinching altogether.

And remember:  keep practicing Basic Table Manners  and The Art of Conversation!

 

 

 

Posted November 1st, 2011.

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Savory Mediterranean Cheesecake

by Danica Waters

 

Who says cheesecake is only for dessert?  This savory Mediterranean Cheesecake is undoubtedly as addictive as its sweeter cousin.  Not too rich, but substantial enough to satisfy, the rich flavor of Parmesan mingles with the mild tang of feta to hit all the right spots for all kinds of partygoers.  Unbeatable as an hors d oeuvre or as an accompaniment to soup or salad, it is also a visual showstopper, guaranteed to rock any buffet table it’s invited to.

 

This recipe is for 1 – 9 inch cheesecake, which will feed a rather large crowd.  Because it freezes extremely well, try making two smaller cheesecakes out of one batch.  Homemade Cracker Bread is a perfect accompaniment, and is also easily made ahead of time so you have one less thing to worry about on party-day.

 

Enjoy!

 

Savory Mediterranean Cheesecake

(Fine Cooking Magazine)

 

1-1/2 C Panko Breadcrumbs

6 Tbsp butter, melted

 

3/4 C butter

¼ C minced green onion

¼ C chopped fresh parsley

2 cloves garlic, minced

1 (10-oz) package frozen chopped spinach, thawed and squeezed dry, or enough fresh spinach that has been chopped well and wilted to render approximately 1-1/2 C.

3 – 8 oz packages cream cheese or Neufchatel cheese, softened

¼ C heavy whipping cream

4 large eggs

½ tsp dried oregano

½ tsp dried basil

½ tsp salt

¼ tsp ground black pepper

2 – 2.5 oz cans sliced black olives, drained

1 C grated good-quality Parmesan cheese

1 C crumbled feta cheese

 

Sour cream

Fresh chopped herbs

*

Preheat oven to 325 degrees F.

 

In a small bowl, combine panko and melted butter.  Press mixture into bottom of a 9-inch springform pan (or use two 5-inch springform pans).  Bake 8 minutes.

 

In a medium skillet, melt ¾ C butter over medium high heat.  Add onion, parsley, and garlic.  Cook 5 minutes, stirring occasionally, or until tender.  Add spinach, and cook 2 minutes, stirring frequently.  Remove from heat and set aside.

 

In a large bowl, beat cream cheese, cream, and eggs at medium speed with an electric mixer until smooth.  Beat in oregano, basil, salt and pepper.  Divide mixture evenly into two medium bowls.  Stir spinach mixture into one-half of cream cheese mixture.  Pour into prepared pan.  Sprinkle evenly with sliced olives.

 

Stir Parmesan cheese and feta cheese into other half of cream cheese mixture.  Spread cheese mixture evenly over olives.  Bake 1 hour and 15 minutes (for 9-inch springform;  if using smaller pans, adjust time accordingly).  Let cool completely in pan.  Gently run a knife around edges of pan to release sides.  Cover, and chill.

 

Prior to serving, remove cake from springform ring.  Top with a light spread of dairy sour cream, and garnish with a sprinkling of fresh herbs.

 

Serve cheesecake at room temperature with assorted crackers (try homemade Cracker Bread)

 

Note:  Cheesecake can be made up to one month ahead!  Wrap tightly in heavy-duty plastic wrap, and freeze.  Simply let come to room temperature before serving.

Posted October 27th, 2011.

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Nifty Napkin Folds: Basic Buffet Roll

by Danica Waters

With Holiday buffets lurking around the corner, today’s lesson in nifty napkin folding is the incredibly simple, sturdy, straightforward Basic Buffet Roll.

Enjoy!

 

Nifty Napkin Folds:  Basic Buffet Roll

 

Step 1:

Lay napkin face down in front of you.

 

Step 2:

Fold one corner down to meet the opposite corner, forming a triangle.  Position the triangle so that the open corners face away from you.

Step 3:

Place your utensils along the bottom and in the center of the long side of the triangle.

Step 4:

Fold one end in to cover the utensils.

Step 5:

Fold the opposite corner in to completely cover utensils.

Step 6:

Roll tightly from bottom up.

Voila!  You’re done!

 

While this fold holds just fine on its own, you can tie a bit of decorative ribbon, raffia, or other decorative on each roll to dress it up a bit.

Posted October 24th, 2011.

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Green Beans Sauteed in Olive Oil

by Danica Waters / image courtesy of www.moosecrossinggardencenter.com

 

There are lots of recipes for sautéed green beans out there in the wild blue yonder.  Most of those recipes invite a whole lot of other ingredients to the party: tomatoes, wine, garlic, cream of mushroom soup, etc. – the list goes on and on.  It seems that somewhere along the way, we forgot that the good ol’ green bean can hold its own on the dinner table; its simple, spectacularly fresh flavor doesn’t need a lot of help as long as it’s treated properly.  Allowed to simply be itself, the green bean has all sorts of great things to offer:  Vitamin C, Vitamin K, Manganese, and a full range of beneficial B Vitamins, carotenoids, and antioxidans are but a few of its virtues.

 

This recipe is simple.  It features fresh green beans sautéed in a bit of extra virgin olive oil until crisp tender, and sprinkled with kosher salt and fresh lemon juice.  Exquisite!  .

 

An excellent accompaniment to Chicken with Tarragon Cream Sauce, these green beans go well with French and Italian cuisines, in addition to fish, poultry, and vegetarian dishes.  This preparation is so delicious, it might have you looking at that grayish green been casserole on the Thanksgiving menu in a whole new light.

 

Enjoy!

 

Green Beans Sauteed in Olive Oil

(serves 4)

 

1 lb fresh green beans, washed, trimmed, and patted dry

2-3 Tbsp extra virgin olive oil

Juice of ½ a lemon

Kosher Salt to taste

 

Prepare beans, be sure they are thoroughly dry to avoid splatter when they are added to the oil.

In a wide, shallow sauté pan or frying pan, heat olive oil until hot but not smoking.  Add green beans and cover; allow to cook for about a minute.  Beans should be lightly browned, but not charred – keep your eye on them.  Remove cover and allow condensation to run back into the pan; turn beans and cook another minute.  Once beans are browned a bit on all sides, add 2 -3 Tbsp water to the pan.  Reduce heat to medium and allow to steam until beans are bright green and crisp tender, approximately an additional 3 -5 minutes, depending on your preference.

 

Remove to a serving dish; squeeze fresh lemon juice over beans and season with Kosher Salt to taste.  Toss well and serve.

 

Posted October 20th, 2011.

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The Five-Week Manners Makeover

by Danica Waters (photo credits at end of post)

Aahhhh…. Autumn.  Blustery late-October winds send the last leaves scattering and Christmas holiday merchandise creeps steadily onto Store-Shelves-Near-You.

This is an exciting time of year; with the onset of winter holiday festivities, you find yourself considering travel plans and gift lists, mulling over menu options and guest lists. And then, at the dinner table one night, the chilly mists of anxiety waft over you as you realize that the family table etiquette you thought you’d whipped into shape long ago has not even remotely recovered from the long, lazy, finger-licking days of summer.

 

Finger-licking indeed.

You watch for a minute or two with a bit of a sickening feeling accompanying your current state of disbelief.  Yes, you really did see Johnny lick his fingers after using them to pick up a long green bean and nibble it from the bottom up.  And yes, you really are watching little Katy blow air in and out of a limp macaroni noodle that has had all the cheese sucked off of it.   Eeesh.


The Five-Week Manners Makeover

There’s just enough time from now until Thanksgiving to give the whole family a manners makeover.  Since most major holiday celebrations involve lots and lots of time around a table, practicing basic table manners is the best place to start.

Week 1:  Focus on Table Settings and Basic Table Etiquette

Explain the placement of table settings and let them practice setting the table properly at mealtimes.  You’ll be pleasantly surprised at how quickly they’ll learn with a little practice!  To brush up on the correct way to set a table, feel free to visit the following videos, compliments of The Emily Post Institute and Howcast:

 

Basic Table Setting

 

Formal Table Setting


 

Review the Other Behavior Basics:

1.  Wash your hands before coming to the table.

2.  Put your napkin in your lap.

3.  Don’t start eating until everyone at the table has been served, or until the hostess eats.

4.  Hold and use your utensils properly.

5.  Say “please” and “thank you” when food, seasonings, or condiments are passed.

6.  Food is usually passed from right to left to avoid confusion; however, observe what’s happening and act accordingly.

7.  If you happen to be overlooked for something, no reaching across someone else’s plate; quietly ask for something to be passed.

8.  Chew with your mouth closed; don’t talk with your mouth full.

9.  Wait to be excused from the table; offer to help clear dishes from the table.

10.  Always remember to thank the cook!

 

It’s their party, too. 

Kids learn better when they are involved and treated as an integral part of the big picture.  Rather than teaching manners as “Rules-That-Must-Be-Followed”, explain that using good manners helps make everything more special.  Then get them involved in the creative and planning stages of the event.  Entrusting them with responsibilities, such as folding fancy napkins or making personalized place cards for all the guests, gives them a personal stake in the overall success of the event.

Practice makes perfect.

Every mealtime presents another opportunity to make something good even better.  Use the extra time afforded on weekends to practice something a bit more formal.

And remember: kids aren’t the only ones who need reminders and repetition. (Just sayin’.)

 

 

 

 

 Photo Credits:

table image:  www.photoshopessentials.com

girl licking fingers:  www.chocolates-made-easy.com

boy scratching head:   www.mombuzz.com

boy eating spaghetti: www.parentsconnect.com

man eating spaghetti: www.deathandtaxesmag.com

 

 


 

Posted October 18th, 2011.

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Nifty Napkin Folds: The Pyramid Fold

by Danica Waters

Ok folks.  The arrival of mid-October means only one thing besides Halloween:

The. Holiday. Season. Is. Upon. Us.

Face it.  We’ve got about a month until the nostalgic refrains of Christmas carols, sparkly-twinkly lights and the heavy, inescapable scent of cinnamon pinecones inundate every venue in the northern hemisphere and beyond.  Brings tears to my eyes.  (Not the holidays; the cinnamon pineconesACK!!) 

 

Since we published ideas and etiquette tips on The Great Buffet, the Allspice Chronicles had countless requests for instructions and ideas on napkin folds.  Given that there’s no time like holiday time to practice and perfect the timeless art of “napkin origami”, every Monday from now until the end of the year we will happily feature a new napkin fold, from fancy-schmancy to buffet-roll basics.  Add them to your entertainment arsenal and perfect your party-making prowess; and for heaven’s sake, teach them to the kids!  Napkin folding is a great way to keep older children occupied and feeling productive while you’re doing everything else.

Today we’ll start with something on the simple side.

Enjoy!

 

The Pyramid Fold

 

This fold is relatively easy to achieve with almost any sort of cloth.  While all napkin folds will work best with a medium weight cloth, most or all of them can be achieved even on flimsy, lightweight material if you use a bit of spray starch and an iron.

 

Step 1:

Lay the napkin face down in front of you, seams facing upwards.

Step 2:

Fold the napkin in half diagonally.

 

Step 3:

Rotate the napkin so the corners on the open end face away from you.  Fold the right corner up to meet the top corner, making sure that the new fold cuts directly down the center.

Step 4:

Fold up the left side just as you did the right; pat well to reinforce the seam that runs down the center.

Step 5:

Carefully lift the napkin and turn it over, keeping the open end facing away from you.

Step 6:

Fold the top, open section of the napkin down towards you and make the two points meet at the point nearest to you.

Step 7:

Flip the napkin over, keeping the open end towards you.  Fold the napkin in half along the center seam and stand up.

Voila!

 

Posted October 17th, 2011.

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Marbled Blackberry Pound Cake

by Danica Waters

 

Having grown up under the influence of heavy-duty Southern Sensibilities and then steeped in the sweet civility of British living once or twice, I must admit that I have come to truly appreciate the merits of a good pound cake.  While most folks shudder at the thought of what a pound cake can do to a diet, I personally feel better if I’ve got three or four of them tucked away in my freezer for gift giving and emergencies.  And tea.

My Nana was famous for handing out pound cakes to visitors.  It was just what she did.  The mailman came with packages during the summer and received pound cake and lemonade to go.  Mothers would come to pick up their kids after a play date, and they, too, received some version of a delectable pound cake.   A cake walk or a bake sale at the school?  Yep.  Pound cake.  She always spoke to the fact that a good pound cake went with everything, was admired by everyone,  remained virtually indestructible during transport, and always showed up looking good at a party.  While that sounds more like a great travel garment than something you’d eat, go figure; I now find myself collecting great pound cake recipes, baking them in wee tiny pans and putting them away for gift giving, emergencies, and yes, afternoon tea.

This is a lighter version of a pound cake I found on Martha Stewart’s website.  It could easily be made with any type of jam, but is completely smashing with a  fresh blackberry swirl.  As a footnote, I chose to leave my blackberries crushed but not pureed, and the result was fantastic.  Super easy to make ahead and freeze, this is a great way to get a head-start on the holiday season.

Enjoy!

 

Marbled Blackberry Pound Cake

(Martha Stewart)

 

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

6 ounces blackberries (1 1/3 cups)

1 1/4 cups plus 2 tablespoons sugar

1 1/2 cups all-purpose flour

1/2 teaspoon coarse salt

1/4 teaspoon baking powder

2 large eggs, lightly beaten

1/2 teaspoon pure vanilla extract

1/2 cup sour cream, room temperature

 

Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. (Or, for a more rustic texture, simply crush blackberries and combine with sugar.)  In a medium bowl, whisk together flour, salt, and baking powder.

In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.

 

Posted October 11th, 2011.

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Creamy Chocolate Cupcakes

by Danica Waters / nature photos courtesy of www.nps.gov/romo/index.htm

 

I first discovered this recipe about ten years ago, in the back of an issue of Taste of Home magazine.  It was October, the aspen were ablaze in the Colorado high country and I was excitedly planning an annual autumn picnic for a large group of friends and family.  Although our family made frequent pilgrimages to the mountains throughout the year, our October excursion was special in a spiritual sort of way.

 

In the lush valleys of Colorado’s Rocky Mountain National Park, October heralds the return of the giant elk as they descend from higher elevations to mate and prepare for the onset of winter.  It is a humbling, transfixing ritual to observe, as old as time and as beautifully executed as a waltz in a king’s court.

 

On this particular October excursion, we arrived with enough time to spend the day hiking, and, of course, daring each other to dip our toes in the ice-cold burbling streams.   Finally, as the late afternoon chill set in, we returned to the small parking lot on the far side of the meadows. Wet, shivering children got tucked into clean, dry socks and loads of blankets; hearty picnic dinner offerings were devoured and steaming cups of hot cocoa were passed around as we, and the many other nature-lovers around us, waited for the elk to appear.

 

Venus twinkled over Long’s Peak, shining like a  diamond in the deepening periwinkle sky; then, as if by magic, the soft sounds of laughter and conversation suddenly gave way to reverent silence with the first sighting of a bull elk. He appeared from the shadowy depths of the forest and walked slowly and deliberately into the meadow, completely aware of and unfazed by our presence; we were mere courtiers in the presence of a King.

 

He assumed his position center stage in the tall grasses and stood magnificently still, waiting.  Then, on an impulse, he thrust his head back and let out a haunting, lonely cry that reverberated all the way through the valley.  The ensuing silence was nothing short of deafening; it was as though every molecule of every being in the entire valley had been suspended in time.

 

Ever-so-slowly, from the forest shadows appeared the does.  With almost-choreographed precision, they made their way, one by one, in front of the group of onlookers and then past the King, only to disappear back into the trees on the opposite side of the meadow.  After the last doe had made her appearance, the King turned and followed them, swallowed by the shadows of nightfall.

 

The whole experience was like a dream; we had to sit a minute to digest what we’d just seen.  Kids being kids, they decided this was the perfect opportunity to remind me that we hadn’t yet served dessert.  I absentmindedly broke out these little cupcakes, and suddenly realized I was experiencing another kind of dream, because that same sudden, magical hush fell over everyone in our group as they took their first bite.  Even the kids were quiet.  No joke.

 

Need some magic?  Try these.   Creamy Chocolate Cupcakes are the best cupcakes in the WORLD.  They have no frosting.  Instead, they have chunks of chocolate and walnuts baked into a peek-a-boo cream cheese center. Not too sweet, modestly decadent, easily transportable, and visually stunning; this is the perfect cupcake to make for every occasion.

 

Enjoy!

 

 

Creamy Chocolate Cupcakes

Taste of Home August/September 1994

1-1/2 C all-purpose flour

1 C sugar

¼ C baking cocoa

½ tsp salt

2 eggs lightly beaten

¾ C water

1/3 C vegetable oil

1 Tbsp vinegar

1 tsp vanilla extract

 

Filling:

 

1 package (8 oz) cream cheese, softened

1/3 C sugar

1 egg, lightly beaten

1/8 tsp salt

1 C semisweet chocolate chips

1 C chopped walnuts

 

In large mixing bowl, combine dry ingredients.  Add the eggs, water, oil, vinegar, and vanilla; mix well.  Pour into 18 greased or paper lined muffin cups.  For filling, beat cream cheese and sugar in another mixing bowl.  Add egg and salt; mix well.  Fold in chocolate chips.  Drop by tablespoonfuls into center of each cupcake.  Sprinkle with nuts.  Bake at 350 degrees for 25-30 minutes.  Makes 1-1/2 dozen.

 

Posted October 7th, 2011.

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The Romanesco: Roasted with Garlic, Onion and Almonds

by Danica Waters

Is it a modified American version of broccoli? A Roman Cauliflower? A German Cabbage? No one knows for sure. Only one thing is certain about this almost alien-looking annual: The Romanesco is a fabulous fractal, pleasing to nearly any palate, and guaranteed to grace any table to which it happens to be invited.

First documented in sixteenth century Italy, the Romanesco is a mild-tasting hybrid between broccoli and cauliflower, packed with important vitamins and minerals that support vision and overall immunity. What makes it even better is that it’s FUN to look at, and FUN to eat. Tell your kids it’s Martian food at Halloween, or that they’re feasting on miniature Christmas trees plucked from a fairy forest.   Its mild, mellow, and somewhat nutty flavor makes it equally effective served as crudites’ as it is when cooked ’til crisp-tender and incorporated into other dishes or served as a side.

Here’s a tasty, more grown-up way to enjoy this exotic vegetable.

Enjoy!

 

The Romanesco: Roasted With Garlic, Onion, and Almonds

(Danica Waters)

1 head Romanesco Broccoli/Cauliflower/Cabbage/Whatever, trimmed and cut into sections approximately 1 inch in diameter, larger sections cut appropriately to ensure even cooking
1 large yellow onion, peeled and sliced to 1/4 inch
5-6 large cloves fresh garlic, peeled and thinly sliced
1/4 C sliced almonds
Olive oil
White Balsamic Vinegar, to taste
Salt & Freshly Ground Black Pepper, to taste
Freshly grated Parmesan or Asiago cheese

In large, heatproof saute’ pan, heat oil until hot but not smoking. Add sliced garlic and cook until pale golden brown. Add onion slices and cook until soft and translucent; add Romanesco, White Balsamic Vinegar to taste, and 2 Tbsp water. Reduce heat, cover and cook until Romanesco is crisp-tender, approximately 7 minutes, or until it has reached desired texture. (Be careful not to overcook – it turns to mush and isn’t as palatable!) While Romanesco is cooking, preheat your broiler.

Remove from heat and season with salt and freshly ground black pepper to taste. Sprinkle with almonds and grated Parmesan or Asiago; place pan, uncovered, under broiler until cheeses have melted and turned golden brown.

Serve immediately.

(Serves 4)

Posted September 26th, 2011.

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