Skip to main content


Showing posts from May, 2013

Slow Cooked Broccoli - UPDATED

This is a dish that I first read about in an article about  Alice Waters and Chez Panisse in Berkeley California. People mentioned that sometimes they had this amazing dish on the menu and many people tried to replicate it. Eventually Alice herself offered up the recipe, but I have to admit that my first go at it did not yield the best results. I felt that it was unpleasant to look at and had lost that rich broccoli flavor  That being said, when you cook broccoli for 2 hours (yes, the recipe does call for two hours), what do you expect?  I felt there was a better way and after some experimentation, I have come up with my version which I really like.  The key is to cook it very slowly and not to bother it too much. Ingredients 1lb Broccoli, cut into 1 inch pieces, stems and florets 4 Tbsp Extra Virgin Olive Oil 1/2 cup Vegetable Broth, or 1/4 cup White Wine and 1/4 cup broth 2 Lemons zested and then juiced 4 cloves of Garlic, sliced 1 Shallot, thinly sliced 1 tsp Sal

Vegan Pesto

I think summer is the perfect time for pesto. The ingredients are fresh and the flavor just screams summer. That being said, I have had a lot of really awful pesto. My top complaints would be be too rich, too much garlic and a pasty texture.  I have been making pesto for years and wanted to share my recipe as I think it solves all of these issues. The basic recipe was from a friend in Genoa, which is home to the best pesto I have ever eaten. Give it a go and I think you will agree. This will make enough pesto to serve with one pound of pasta. Personally  I like to serve this with gemelli pasta, which can be found in most grocery stores. Barilla makes a good one, and you could substitute fusilli or orechiette, however I would not suggest anything with holes or tubes as it can overwhelm the pasta. 1 cup fresh Basil leaves, firmly packed. 1/4 cup Extra Virgin Olive Oil 1 clove of garlic, peeled and minced 1 Tbsp Walnuts 1 Tbsp Pine Nuts 1 Tbsp Go Veggie Parmesan Cheese subst