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I am falling into a vegetable rut. I prepare the same Brussels sprouts with caramelized shallots and pancetta, baby peas with pearl onions, roasted potatoes with herbs and green beans with garlic.
For a number of years, we ate a lot of broccoli. Edward recently brought home a bag filled with fresh, deep, green broccoli rounds and I set out to create a new side dish that would enhance our weekly roast chicken dinner. I looked to Asia for inspiration.
Sometimes a culinary mistake leads to a delicious dish. I always zap acorn squash in the microwave for a minute or so to insure easy slicing. I wanted to cut them in half, add a dot of butter, salt and honey and roast them in the oven. I lost track of the time and wound up with overcooked squash. A remedy sprung to mind. I scooped out the flesh and turned it into a tasty puree.
While shopping at Springdale Farms in Cherry Hill, N.J., I happened upon a jumbo cauliflower fresh from the field. Instead of steaming it, I baked it in the oven and enjoyed the results.
You might not think a simple onion would enhance an entrée. But if you follow my recipe, you will discover a new side dish filled with flavor
Asian-Style Broccoli
Ingredients:
4 tablespoons of Canola oil
1 large shallot, sliced
4 fat garlic cloves, sliced
Broccoli crowns from 1 large head
1 large red bell pepper, seeded and diced
2 tablespoons of soy sauce
1 tablespoon of sesame oil
Sprinkling of hot pepper flakes
Directions:
Heat the oil over high in a wok or large skillet. Lower the heat to medium-high and add the shallot and garlic. Stir-fry for about a minute.
Add the broccoli and red pepper and stir-fry vigorously for about two minutes. Add all of the remaining ingredients and stir-fry another minute or so.
Taste and correct for seasoning, if needed. Soy sauce tends to be salty so you may not need kosher salt.
Serves four.
Acorn Squash Puree
Ingredients:
2 large acorn squash
4 tablespoons of unsalted butter
1 tablespoon of honey
Kosher salt, to taste
Directions:
Place the squash in a glass dish. Microwave on high for about five minutes. Carefully remove the squash from the microwave, set them on a cutting board and allow to cool for at least 30 minutes.
Slice each squash in half. Remove the seeds and fibrous threads. Save the seeds for toasting if you like.
Carefully scoop out the flesh and place it in a saucepan. Set the heat on low and carefully mash the squash using the back of a spoon.
Add all of the remaining ingredients, raise the heat to medium-high and heat through.
Serves four.
Note from Phyllis: You can add a sprinkling of ginger or nutmeg to the squash puree.
Baked Onions
Ingredients:
4 large sweet onions, peeled
4 tablespoons of unsalted butter, divided
Kosher salt and freshly ground black pepper, to taste
Sprinkling of garlic powder
Directions:
Preheat the oven to 350 degrees.
Tear off four sheets of aluminum foil large enough to completely wrap the onions.
Place each onion on the aluminum foil. Dot with the butter and season with the salt, pepper and garlic powder.
Wrap the onions with the foil. Place them on a baking sheet. Bake for one hour.
Serves four.
Baked Cauliflower
Ingredients:
1 large head of cauliflower, cut into florets
4 tablespoons of olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup of freshly grated Parmesan
1 cup of grated cheese of choice such as Gruyere, Swiss or cheddar
Directions:
Preheat the oven to 350 degrees.
Line a baking sheet with aluminum foil. Place the cauliflower in the pan. Drizzle with the oil and add the salt and pepper. Toss well.
Bake for 30 minutes tossing well so the cauliflower browns evenly. Sprinkle with the cheeses and bake for about another minute until the cheeses melt.
Serves four.
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