Tuesday, July 24, 2012

Body Smart, Center of Plate

Refining overcooked and smelly vegetables to aromatic and slightly crisp we get a new center of plate.  My vote on the cheese might be a switch to feta or even goat's cheese but YUM is in the taste for the beholders.  Bring out the Vegetable Alchemist in you!

Quick braise of Broccoli and Cauliflower
Prep Time:  10 minutes
Cook Time: 10 minutes
Serves:         4
1   small bunch of broccoli, seperated into 3 inch lengths
1   small head of cauliflower, cored, broken into fleurettes
2   tbl        olive oil
2   teas      butter
1   lemon, cut in half, seeded and juiced
8   (1 oz)   parmesan,  thin slices
2   tbl fresh chopped herb like flat leaf parsley (optional)
pinch crushed red chile flakes
sea salt, freshly ground black pepper
Cut the broccoli stalk into 3 X 1/2 inch pieces.
Heat a 10 inch stirfry or saute pan to medium.  Add the olive oil and butter.  Heat until the butter stops foaming.  Add the broccoli and cauliflower and toss.  Season lightly with salt and fresh pepper. Cook about 3 minutes. Turn heat to medium high.  Add 1/4 cup of water, cover partially and braise for about 4 minutes until vegetables are cook but crisp.

Remove from heat, uncover and plate vegetables neatly.  Place the pan back on the heat and turn to medium. Add the lemon juice and simmer gently for two minutes.  Sprinklein the red pepper and spoon pan juices over and around. Top with the cheese and possibly a little fresh grated carrot.  A little Italian white wine called Vermentino goes well.