Broccolini is a green vegetable similar to broccoli but with a milder taste. It has smaller florets with thinner and more tender stalks. I use the whole vegetable except for the last half-inch of the stems.
Broccolini © Karen Lee 2016
- 1 bunch broccolini
- 1 ½ tablespoons olive oil
- 1 tablespoon sliced garlic
- ¼ teaspoon salt
- a pinch of crushed dried chili pepper
- ¼ to 1/3 cup chicken stock
- Wash broccolini by submerging and lifting in a big bowl of water to which a dash of white vinegar has been added.
- Let drain in a bowl. Spinning dry is not necessary.
- After discarding about ½-inch of the stems, cut the broccolini into ½-inch pieces.
- Heat a 10-inch stainless steel or enamel skillet for one minute over medium heat. Add 1 tablespoon oil and then the garlic. Turn heat to medium low and sauté the garlic until it just starts to take on some color. After the garlic has been in the pan for one minute add the salt and the chili pepper.
- Add the broccolini and toss; sauté about 1 minute, then add the stock a few tablespoons at a time. Simmer until evaporated then toss and add more stock as needed until the broccolini is tender, approximately 5 minutes. Dish. Drizzle with the remaining ½ tablespoon of olive oil and sprinkle with a little salt.
© Karen Lee
Organic Israeli red peppers are in season and available in the Northeast from December through March. In NYC you can by them at Whole Foods and Fairway. They are my favorite. Mexican red peppers can be equally as sweet if you get one that is crimson red. They are available at Food Emporium and Citarella in NYC. Great in salads raw or roasted. Remember the deeper red the pepper, the sweeter it is. Recipes to follow in the next few weeks.
Look for a small squash, dark green with a splash of orange called a kiss of sunshine. Acorn squash is packed with beta carotene.
Rosemary has been given credit for improving the memory, being an antioxidant, and a natural anti-inflammatory.
Roasted Rosemary Acorn Squash
- 1 acorn squash, organic if possible
- 1 tablespoon plus one teaspoon extra virgin olive oil
- 1/3 teaspoon salt
- 1 sprig of rosemary, organic if possible
- Preheat oven to 375 degrees.
- Rinse the squash then dry. Cut in half lengthwise through the stem end; remove seeds. I like to use a serrated knife to cut the squash in half, and then a grapefruit spoon to remove the seeds.
- Drizzle 1 tablespoon of the olive oil in and around the cavity of the two halves of the squash (not the skin side).
- Sprinkle with salt.
- Place a half sprig of rosemary in each cavity.
- Add the remaining one teaspoon olive oil to the bottom of an iron skillet (8 or 10 inch).
- Flip the squash over so it is skin side up and the rosemary is hidden in the cavity.
- Bake for 20 to 25 minutes.
- Lift the squash with a spatula to see if the rim is brown. If so turn the squash over and bake another 7 to 10 minutes or until a knife can easily pierce the skin and go through the squash.
- Eat hot or room temperature.
© Karen Lee
Here’s a re-post of a previous entry, with some more tips included. Nantucket scallops are in season now and are fabulous… we made them in class last night and everyone said they were the best they ever had. Recipe follows.
- 3/4 pound Nantucket scallops
- 1 teaspoon flour
- 1/4 teaspoon salt mixed with 1/16 teaspoon cayenne
- 3 turns of the black pepper mill
- 1 Tablespoon olive oil
- 1/2 Tablespoon butter
- 1 lime
- opt. garnish fresh thyme and lime slices
- Tips for success - dry scallops, don't over crowd in pan, hot pan
- Wash the scallops by submerging, lifting then placing in strainer to drain for 2 minutes. Flip over the strainer onto a sheet of paper towel to dry. Place the scallops on a plate. Mix together flour, salt, cayenne and black pepper. Sprinkle mixture over the scallops and toss to coat. Heat a 10-inch iron skillet over high heat for 2 minutes or until you see a little smoke. Add the oil and then swirl it around to coat the skillet. Add half the scallops and level them with a spatula into a single layer. Add half the butter and saute over high heat for 2 minutes.
- Then shake the pan to turn the scallops. it's ok if they do not all turn over. Saute another 30 to 60 seconds. Turn off the heat. Using a slotted spoon remove the scallops from the pan and place them on a serving dish and garnish with half slices of lime alternating with sprigs of fresh thyme. Repeat procedure for remaining scallops, adding a dash more oil to the skillet if necessary.
- Squeeze a little lime juice over the scallops. Serve as an appetizer or as a main course. Only draw back is that they are 30 dollars a pound but if you serve them as an appetizer 1 pound is enough for 5 to 6 people. Enjoy!
- NB: sautéing the scallops in batches give you a superior result - more brown and crispy.
© Karen Lee