3 hours ago
Thursday, October 17, 2013
The smart gardener (that would be Henry), planted a late crop of broccoli so that I would have some homegrown produce during the chilly months.
The garden that keeps on giving.
This week, we harvested broccoli, along with the kale. Pretty good for October.
I love my homegrown broccoli, it's tender and sweet, and I loved this recipe.
You know I love salty sweet, agrodolce, so this recipe had my name all over it.
This is another terrific vegetable recipe from the fabulous book Mr. Wilkinson's Vegetables.
I love this guy (a lot of love going on here today).
Sweet raisins, with briny capers and salty anchovies, some nice leftover garden basil leaves and a drizzle of balsamic vinegar.
I was drooling thinking about it.
Mr. W. also serves this dressing over a roasted carrot and squash recipe in the book, which is next on my list.
I wanted to serve it for lunch, not just as a side dish, so I added a big ball of locally made burrata to the plate.
That creamy, milky ball of goodness with a mozzarella casing.
I poured the dressing over everything on the plate, and the rest is history.
Broccoli w/ Raisin & Caper Dressing w/ Burrata: (adapted from Mr. Wilkinson's Vegetables)
1 large head of broccoli, cut into florets, leaving some stems attached (I love the stems)
1 ball of burrata cheese (or fresh mozzarella, if you can't find burrata)
1 tbsp capers
1 clove garlic
1 tbsp raisins, soaked in warm water for a few minutes to plump up
3 large basil leaves
juice of half a lemon
2 tsp of balsamic vinegar
1/3 cup of olive oil
Mash the first 5 ingredients to make a rough paste (you can use a chef's knife, or morter and pestle).
Add the lemon juice, vinegar and olive oil and stir with a fork to form a dressing.
Steam the broccoli in boiling water for 3 minutes then pour out water and plate.
Pour dressing over broccoli and cheese, and serve with crusty bread.