There are really only two things to write about on a food blog the day after Thanksgiving. One is using up leftovers, and the other is your holiday gift guide (isn’t this one nice?). Since buying things isn’t my strong suit (except for groceries, of course, where I excel beyond all necessity), I guess I’d better give you an idea for using up some of those tuppies in the fridge.I roasted my broccoli especially for this recipe, but I am going to give you license, as always, to substitute. Have leftover green beans, Brussels sprouts, cabbage, cooked greens? Any of those would be great here. Continue reading »
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I have a soft spot for those unreasonably large Greek “gigantes” beans. They’re lima beans, maybe? They’re fat and meaty and they make their presence known. Here they nestle into a soft bed of pasta and roasted vegetables. Small white beans could be fun too, though, especially if you use a shell pasta shape and let them get lost in the pasta swirls. Either way, the beans and pasta are elevated one step beyond peasant food by the sweet, flavorful roasted vegetables. Serve with a bracing, crisp, lemony salad for a nice flavor and texture contrast.
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I’m starting to feel rushed now that summer’s days are numbered. I never told you about my favorite summer cocktails! We haven’t even talked yet about whether to drench tomatoes in brown butter! We’ve hardly grilled together at all, except for a lonely piece of fish and those eggplants. Tune in next summer, friends, because some of those may have to wait.
But this broccoli can’t wait. Besides, broccoli is a vegetable that will come along right into fall with us. And once you taste this grilled broccoli, you’ll be firing up the grill every chance you get, even after summer’s gone. Continue reading »
Here’s my high-tech approach to tracking the many recipes I find online that I’d like to try: I open a new tab in my browser with the recipe I want to remember and leave it there until my computer slows to a crawl because I haven’t rebooted in days. Then I shut my computer down and start all over again. Efficient, right? (I do technically have a Pinterest account, but I guess I’m a slow adopter.) (There’s also this list.)
Luckily, this chilled broccoli soup recipe from Sassy Radish appeared at just the right moment in my life, and I was able to press it into action right away. Nash’s graced us with both broccoli and green garlic in our CSA box this week, Seattle provided us with soup weather today, and the rest, as they say, is history.
We ate the soup warm the first time, as eating a cold broccoli soup would have required either advance planning or patience, neither of which I could muster today. But now that it has thoroughly chilled in the fridge, I can confirm that it also makes an excellent chilled soup as intended. Either way, a crusty chunk of bread and a soft cheese alongside will make this a a nice summer meal. Continue reading Broccoli and Green Garlic Soup (click for recipe)
Make new friends, but keep the old. Do you know that song? It’s a round. One is silver and the other’s gold.
I made a lot of new friends this week. What more is there to life, really? I went to the BlogHer Food conference here in Seattle and a few things came to my attention. First, I like food bloggers just as much in real life as I like them on the internet. (There is an automatic bond among people who spend the day in serious contemplation of what to eat next, I think.) Second, I learned some photography basics for producing better pictures than the iPhone snapshots you see here–which I will put into practice some day when I have loads more time, maybe. And, honestly, I came home refreshed and grateful for my family after spending most of two whole daytimes away from my girls for the first time in more than a year.
I ate plenty of great food this week, but I was glad to be back in my own kitchen tonight. I used a favorite trick of mine for squeezing more vegetables into our meal by blending broccoli into a pureed sauce for pasta and more broccoli. I don’t know if this is technically a “pesto” but it is green and saucy, so there you go. I didn’t use cheese in it, so this dish is vegan if you leave out the feta.
This is an easily-deconstructed meal if you care about that sort of thing: J & I had it all, the girls had plain pasta and broccoli (they declined the green “dip”–I thought I was so smart with that spin!), and the baby had pasta, broccoli, and as many olives as we’d give her. Go figure. The broccoli pesto would also be just right dolloped over a pizza or spread onto crostini, or even as a dip for crackers or other vegetables.