Roasted Vegetables
1 Broccoli Crown, chopped, florets only
8 fresh crimini mushrooms, sliced
1 c grape tomatoes
1/4 c olive oil
2 sprigs rosemary
Preheat the oven to 425F.Have a rack at the bottom third and top.
Chop the broccoli into bite sized florets. I ate the stems while chopping. I normally use the whole broccoli but for this dish, not.
Brush the mushrooms clean and cut the bottom of the stem. Slice
In a shallow baking dish, toss all the veg with the oil and the rosemary in the oil. Place in oven.
Toss gently with tongs every 15 minutes. Bake for 35-40 minutes or until broccoli browns.
1 Broccoli Crown, chopped, florets only
8 fresh crimini mushrooms, sliced
1 c grape tomatoes
1/4 c olive oil
2 sprigs rosemary
Preheat the oven to 425F.Have a rack at the bottom third and top.
Chop the broccoli into bite sized florets. I ate the stems while chopping. I normally use the whole broccoli but for this dish, not.
Brush the mushrooms clean and cut the bottom of the stem. Slice
In a shallow baking dish, toss all the veg with the oil and the rosemary in the oil. Place in oven.
Toss gently with tongs every 15 minutes. Bake for 35-40 minutes or until broccoli browns.
Savoury Lite Polenta (based on Alton Brown's)
1 shallot minced
1 clove garlic minced
1/2 c polenta/yellow cornmeal
2 c vegetable broth (2 c water and instant low sodium vegetable broth)
1.5 t seasalt
pepper
1/4 c milk
3 T butter
1/4 c freshly grated parmesan
1 T olive oil
In a small sauce pan with lid that is all oven proof, heat the olive oil on medium high. Sautee the shallots for a minute or two until soft and starting to brown but not brown. Add the garlic, stir for 1 minute. Do not brown the garlic. Add the vegetable broth powder and the pre boiled water so you don't wait too long for it to come to a boil on the stove. Add the milk.
Pre measure out the cornmeal. Turn down the heat and sprinkle into the pot as you whisk to avoid lumps. When it's all incorporated, cover the pot and put into the oven for 30 minutes. Stir every 10 minutes. Turn the oven down to 350 and leave the veg in.
After 30 minutes, take the pot out of the oven. Use mittens, two. Don't forget the lid is hot too! Trust me on why I am specifically telling you this. Add the butter, pepper and salt. Stir rapidly until the butter is melted and incorporated. Grate the parmesan cheese directly into the pot. Don't use the fake stuff. Leave it out altogether before doing that but if you do, you'll want to up the salt slightly. Serve immediately with roasted vegetables on top.
1 shallot minced
1 clove garlic minced
1/2 c polenta/yellow cornmeal
2 c vegetable broth (2 c water and instant low sodium vegetable broth)
1.5 t seasalt
pepper
1/4 c milk
3 T butter
1/4 c freshly grated parmesan
1 T olive oil
In a small sauce pan with lid that is all oven proof, heat the olive oil on medium high. Sautee the shallots for a minute or two until soft and starting to brown but not brown. Add the garlic, stir for 1 minute. Do not brown the garlic. Add the vegetable broth powder and the pre boiled water so you don't wait too long for it to come to a boil on the stove. Add the milk.
Pre measure out the cornmeal. Turn down the heat and sprinkle into the pot as you whisk to avoid lumps. When it's all incorporated, cover the pot and put into the oven for 30 minutes. Stir every 10 minutes. Turn the oven down to 350 and leave the veg in.
After 30 minutes, take the pot out of the oven. Use mittens, two. Don't forget the lid is hot too! Trust me on why I am specifically telling you this. Add the butter, pepper and salt. Stir rapidly until the butter is melted and incorporated. Grate the parmesan cheese directly into the pot. Don't use the fake stuff. Leave it out altogether before doing that but if you do, you'll want to up the salt slightly. Serve immediately with roasted vegetables on top.
This version is quite stiff as a result of the amount liquid and longer cooking time in the oven. Alton goes on to rebake it in a sheet pan for 'cakes'. It will start to congeal but it's okay. It still tastes great. It will just stop flowing.
It was very tastey. Herbier due to the use of the veg stock without the cream. If you want to indulge though, use the recipe from New Years Eve from Michael Chiarello.
Dean and Deluca Chipotle Wild Sockeye Salmon
1 filet of wild sockeye salmon
2T olive oil
2-3 Dean and Deluca chipotle spice rub (or any spice rub, watch the salt content before adding more)
1t seasalt
Clean and dry the salmon filet. We used a whole side that gave us about 250 g each.
Rub the olive oil all over the fish. Drizzle a little into the bottom of a baking sheet. Place the fish skin side down in the dish.
Mix the salt into the Dean and Deluca spice mix. We bought it in a gourmet food shop. It is a pure spice mix so no salt. Mix the salt into a couple of T of the spice rub. Spread all over the fish and rub in with your fingers.
Leave the oven 350. You can leave the vegetables and polenta in there to the side.
Put the salmon in on the bottom shelf for 10 minutes.
Turn the bake/roast off and turn on the broil on high. Move the veg and polenta to the bottom or take them out. Broil for 5 minutes. Serve.
We had a Zind Zind-Humbrecht 2006. Ripe pears and apples. Light and not acidic. Paired well with the polenta and complimented the fish.
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