Archive | May, 2018

We’re in Wisconsin!

30 May

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Charred Orange-Chile Broccoli

15 May

Broccoli, Orange-ChiliParve

Adapted from the May, 2018 issue of Cooking Light.

I found this recipe in Cooking Light magazine only about a month ago, and already I’ve made it twice, it’s that good.

Broccoli is so good for you! And did you know that by roasting it you not only improve the flavor, you shrink down the pieces so you can eat a lot more of it? When I boil or steam broccoli, we eat only about half a head at a time. When I roast it, we can easily eat a whole head between the two of us. So the recipe is right on when it tells you two heads will feed four people. (Of course if they are large heads of broccoli, you can probably stretch this to feed six.)

The sauce is very flavorful but not at all overwhelming, because you use only a little of it, and the ingredients meld very nicely together.

Ingredients:

2 heads broccoli, cut into florets
2 Tbs. olive oil
2 Tbs. orange juice
1 Tbs. soy sauce
1 Tbs. light brown sugar
2 tsp. Asian chile-garlic sauce
2 tsp. dark sesame oil
2 tsp. toasted sesame seeds

Directions:

Preheat oven to 425 degrees.

Toss the broccoli with the olive oil and place on a large baking sheet. Roast until tender, 25 to 30 minutes, turning once or twice during the roasting.

While the broccoli is roasting, combine the orange juice, soy sauce, brown sugar and chile-garlic sauce in a small saucepan or measuring cup and boil on the stove or microwave for about two minutes until it is reduced and slightly thickened.

Stir in the sesame oil, and drizzle the sauce over the roasted broccoli. Sprinkle with toasted sesame seeds and serve immediately.

Serves 4

Easy Hollandaise sauce

1 May

Hollandaise

I wanted to make salmon a little differently. I wanted a smooth sauce that was buttery and lemony. I wanted Hollandaise! But I had never made it. One reason is because it always seemed intimidating. Another is that most recipes make a large quantity of sauce, and there were only two of us so I didn’t want to make a lot.

So I did a web search. Some of the recipes described as Hollandaise “for two” called for a whole stick of butter — no thank you! This recipe, which I found on a blog called The Spruce Eats, used only half that – which still seemed like a lot, but more reasonable. The title was “Hollandaise Sauce for Two,”but as you can see from the photo, where the salmon is just about swimming in the stuff, the recipe can easily serve four to six, because a little Hollandaise goes a long way!

It was easy enough to make. If you’re looking for a rich, butter/lemony sauce, give this one a try!

By the way, the black specks in the photo are the fresh-ground black pepper I put on the salmon before I cooked it.

Ingredients:

1 egg yolk, at room temperature
2 tsp. lemon juice
Pinch salt
Pinch white pepper
2 oz. (4 Tbs.) unsalted butter, cut into 8 pieces, at room temperature
1½  tsp. water

Directions:

Put an inch or so of water into the bottom of a double boiler or a saucepan large enough to hold a metal bowl without it touching the bottom of the pot. The water should not reach the bottom of the double boiler insert or the metal bowl.

Boil the water, then turn down the heat to maintain a low simmer.

In the double boiler insert or bowl, whisk the egg yok, lemon juice, salt and pepper.

Set the bowl over the boiling water and whisk slowly but consistently until the mixture starts to thicken.

Add the butter, one piece at a time, whisking until each piece is incorporated before adding another piece. Repeat until all 8 pieces are incorporated. The sauce should be thick, smooth and glossy.

Whisk in 1½  tsp. water. Adjust the seasoning and add a bit more lemon juice if desired.

Remove the pan from the heat. The sauce will keep over the hot water for a half-hour or so as long as you whisk it occasionally.

Pour over vegetables, fish, or poached eggs on toast.

Serves 4 to 6