Oven Roasted Romanesco

It seemed so easy.  And it really was.  This slipping in another new item didn't work with the boys this time.  They had some funny comments and descriptions of the veggie, like, look it's a Christmas tree!  Oh if only they knew...  I loved it.  Does it matter what they think? HA

So here's the science stuff:  Romanesco Broccoli, or Roman Cauliflower, is a variant form of cauliflower.  It was first documented in Italy in the 16th century. Available in spring and fall. It is a relatively good source of potassium and dietary fiber, with some protein.  Good eaten raw or roasted!

Oven Roasted Romanesco

2 lb fresh romanesco, cut from the center core into pieces
1 Tbs minced shallot
1 tsp minced garlic
1 tsp minced fresh thyme
2 Tbs EVOO

1.  Preheat oven to 350 degrees.

2. Toss all ingredients together and spread onto a baking sheet.  Bake approx. 20 minutes, giving a toss to the baking sheet during cooking.  Serve!

See, so simple.  The boys will eventually learn!~

Eat happy!


Fish In Crazy Water

I had a funny conversation with one of my brothers recently.  He is the cook in his house and he has boys too.  He usually asks the kids what they would like for Sunday family dinners and usually makes what they ask for.  Always the same roast beef dinner.  Well of course, they aren't going to ask for something that they haven't been introduced to.  Same thing in my house.  But I love trying new recipes!  With a bunch of boys and their finicky palates, culinary adventures can be tricky.  I usually just slip one new thing in with a bunch of old favorites to see if they'll go for it or not.  Sometimes it works...   

My sweet husband and I decided to stay in for dinner on Valentine's Day. Going out always poses issues for me with the fixed menus so often offered on "holidays."  They don't tend to have gluten free options.  So I went for it.  I tried all new recipes!  I am happy to report - with great success.  

Naturally, my menu was all fresh and mostly Italian.  I found this fish recipe in the March 2013 issue of Food and Wine.  Red Snapper wasn't available at my local Whole Foods market, so I substituted halibut.  I served mine without the bread, of course, and topped it with fresh shaved Grana Padano.  We all enjoyed it.  Hope you do too!!!

Pesce All’Acqua Pazza by Marcella Hazan
Food and Wine, March 2013 

Serves 4

1 ½ lbs ripe tomatoes, coarsely chopped, juices reserved
¼ c EVOO
3 large garlic cloves, thinly sliced
2 Tbs minced parsley
1/8 tsp chopped fresh red chili, or to taste
4 c water
4 red snapper fish fillets, skin on, 6 oz each
4 slices grilled sourdough bread

1.     In a large, deep skillet, combine tomatoes, EVOO, garlic, parsley, chili, pinch of salt & water.  Cover and bring to a boil.  Reduce heat to medium and simmer 45 minutes.
2.     Uncover skillet and bring tomato water to a boil.  Reduce liquid to half.  Add fish, skin side up, and cook for 2 minutes.  Gently lift fillets with spatulas and turn.  Season fish with salt and simmer until cooked through.
3.     Place bread in shallow bowls.  Arrange fish across bread and spoon broth on top.  Serve.

Eat Happy!