Broccoli. So much broccoli. I know I shouldn’t complain but broccoli is just about the only vegetable the girls will reliably eat. And when I say eat I mainly mean the “leaves” of the “broccoli trees.” The trunks? Nooooo, they won’t touch that part. This means there are an awful lot of stalks left over when we buy a bunch of broccoli. So, if Beyonce can make Lemonade out of lemons, Ima make some broccoli soup.
This recipe is only slightly modified from one I found on thekitchn.com. I won’t bother getting into arguments about authentic soda bread here either—I grew up on the loaded sweet and caraway versions available at our local supermarket. But it’s definitely worth making this easy bread at home. And of course, it’s the perfect way to sop up that Guinness braising liquid with your corned beef!
This is a companion post to Scallops with Bacon-Red Pepper Coulis.
We’re past peak asparagus season here in NY but we’re still eating it at our table. Asparagus is one of those vegetables that has a much longer season than it is usually given credit for: that springtime asparagus hype is always more about it being one of the first green things to pop out of the ground after a long, hard winter. But they remain delicious into August, and sliced thinly as they are in this recipe it’s easy enough to trick a certain set of twins in this household that they are just a kind of green bean, the only vegetable they reliably eat any given night.
This is a companion post to Grilled Lemon-Garlic Pork Chops with Mint-Parsley Salsa Verde.
Today’s post is short, though the end product gets sweeter the longer you cook them. This is a variation of Tomatoes Provençal, and are not much more than a garnish. They are a very tasty garnish though, and will add the perfect accent to your grilled meats for the holiday.
I’ve had a copy of Roger Vergé’s Vegetables in the French Style sitting on my cookbook shelf for years, and to be honest it has rarely been opened. Published in the mid-90s, it’s one of those books that you leaf through and after a while feel as though you’re looking at pictures and recipes for food you might find in a stodgy old Upper East Side dinosaur of a restaurant, or a cruise ship. But history (and maybe cruise ships) can be fun, or at least enlightening. Chef Vergé passed away recently at the age of 85, so once again I opened his book, determined to cook something from it.