Wednesday, November 18, 2015

Roasted Broccoli With Lemon Tahini Dressing


Roasted Brocoli:


2 lbs. brocoli crowns, washed and dried
1/4 c. olive oil
1 T. salt

On a sheet pan, toss broccoli with oil and salt. Roast at 350f for 40 minutes. See below notes and photos on roasting brocoli.

Dressing:
2 T. tahini
1/4 c. lemon juice
1 clove garlic, peeled
1/3 c. grated parmesan cheese
1/2 t. salt

In a blender, blend all the ingredients until smooth. 

Garnishes:
1/4 c. sliced pitted olives
2 T. capers
1 t. lemon zest
2 T. parsley leaves


When Roasting Broccoli, slice the florets into 1/2 inch planks. Roasting typically implies dry direct 400f and up in the oven. However, for broccoli, I suggest 350f for 40 minutes.

 
As you can see in the before and after photos, roasted vegetables shrink!



Allow the broccoli to cool to room temperature. In a bowl, combine the dressing and broccoli. Pile the dressed broccoli onto a platter and garnish with the olives, capers, lemon zest and parsley. 

Note: This salad can be made up to twelve hours ahead and refrigerated until serving. This salad is ideal for buffets.

Tuesday, November 17, 2015

Garam Masala Roast Sweet Potatoes With Mint-Cilantro-Almond Chutney


Sweet Potatoes

4 sweet potatoes, washed, dried and cut into 1/4 inch strips
1/4 cup olive (or other preferred oil)
1 t. garam masala
1/2 t. salt

on a sheet pan, toss the sweet potatoes, oil, garam and salt. Roast for 45 minutes at 350. Allow the sweet potatoes to cool, before transfering to platter.

Chutney

1/4 c. olive oil
2 c. washed and dried cilantro (remove most of the stems)
1 c. mint leaves
3/4 c. raw almonds
2 cloves garlic, peeled
1 jalapeno, stem and seeds removed
1/2 t. salt
2 T. lime juice
1 t. turmeric (opt.)

In a blender, blend all the ingredients, on the lowest speed until almost smooth. Serve with room temperature sweet potatoes or.....?

Monday, November 16, 2015

Roasted Butternut Squash Rosemary Pie



Single All-Butter Pie Crust

1-1/4 cups AP flour
½ t. salt
4 oz. unsalted cold butter
3-4 T. ice water

 Combine the dry ingredients. Cut in the butter. Add water and gently press into dough. Refrigerate for a least one-hour. Roll out dough and transfer to a 9inch pie dish. Blind bake the crust for 20 minutes at 350.

 Pie Filling
 3 cups (large dice) butternut squash
1 T. minced fresh rosemary
2 T. olive oil
1-12 oz. can sweetented condensed milk
1 T. vanilla 1 t. ground green cardamom
1 t. salt
2 t. cinnamon
3 eggs

On a sheet pan, toss the squash rosemary and oil. Roast for 30 minutes at 375.

 In a food processor, puree the squash mixture, sweetened condensed milk, vanilla, salt, cardamom, and cinnamon. Add the eggs and pulse thoroughly, to incorporate (without over mixing). Pour the mixture into the pre-baked crust.

Bake at 350 for 50 minutes. Cool to room temperature before serving.

Serve with lightly sweetened whipped cream.