Tag Archives: broccoli

Broccoli and Black Forest Ham Spaghetti Pie

Spaghetti pie. An odd – and delicious, I might add – sounding item don’t cha think? I reckoned it would be, too, so I took the recipe I saw on foodnetwork.com and made some modifications to accommodate the edibles I had on hand. Then it was time to get to work.

After about 30 minutes of effort, I found myself with a counter covered with mixed/chopped ingredients all ready to do their job, but no vessel to do it in. The Robert Burns quote, “best-laid schemes o’ mice an’ men” came to mind. I reached into the cabinet for the springform pan and found only the ring. The bottom of the pan somehow vanished. I pulled every pot and pan out in my search with no success. I had to come up with a plan B, so I grabbed a cake pan, lined it with foil, and sprayed the foil with non-stick spray. It worked out okay in the end, but you’d make it easier on yourself if you have a springform. I still have no idea where the missing piece disappeared to and with no kids living at home to blame, what’s a girl to do? 

Serves 6-8 people (although we each had 2 large pieces. It was that good!

1 tbsp. butter

8 oz. Black Forest Ham, diced small

1.5 tsp. kosher salt, plus more for the cooking water

1 bunch broccoli (Keep the heads intact, but slice the stalks thinly)

1 pound dried spaghetti

1 ½ cups whole milk

Zest from one lemon

3 large eggs

2 egg yolks

8 oz. grated fontina

2 oz. grated Parmesan

1 tsp. black pepper

Heat oven to 425-degrees

Butter a 9-inch-springform pan and wrap the outside in aluminum foil. Place on a baking sheet.

Bring a large pot of well-salted water to a boil. Cook the broccoli for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and dunk in a bowl of ice water (blanching). Drain, squeeze the water out of the broccoli with paper towels, and chop small.

Mix the milk eggs, lemon zest, ¾ of the cheese, salt, and pepper in a large bowl.

Add the ham and broccoli and mix well.

Now add the spaghetti to your boiling water and cook until 2 minutes shy of done and very al dente (very chewy!). Drain and let cool.

Once the spaghetti is cool, add it to the egg mixture. Mix very well.

Pour the spaghetti mixture into the pan. Push down with a spatula and top with the rest of the cheese.

Bake for 35-40 minutes or until golden brown on the top and the center is set.

Cool for 10 minutes and release the ring. Serve in wedges like a pie. Enjoy!

Eat well,

April

“Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.” – Sophia Loren

 

 

Broccoli + Potato Soup with Gruyere Toasts

It’s been delightfully cool outside these past few weeks. Just when it was beginning to feel like that would never happen.

We had some peeps over for a casual dinner the other evening and soup was on the menu. You can see by the ingredients that this soup makes a great meal for tight budgets and is also perfect for meatless Mondays. Oh, and you could substitute the broccoli with cauliflower, too. 
This recipe makes enough for 6-8 as a first course, and there’s enough left over to stash some in the freezer for future meals.
Here’s what you’ll need for the soup –
1.5 lbs. Yukon gold potatoes, peeled and diced into large cubes
1.5 lbs. of broccoli. Chop broccoli stems into coins and set aside the broccoli florets.
1 med. onion roughly chopped
3 cloves of garlic, peeled and smashed
Zest and juice from one lemon
1 tbsp. coriander
1 tbsp. EVOO
3 tsp. kosher salt
1 tsp. Espelette pepper

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Sweat the onion in 1 tbsp. EVOO until translucent. Add the coriander and garlic and cook until fragrant.

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Add 6 cups of hot water, 1 tsp. of salt, diced potatoes, and the chopped broccoli stems. Simmer until the potatoes and coins are tender.

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Add 2 cups more of water, broccoli florets, and 1 tsp. salt. Simmer until the florets are soft.
Using either an immersion blender or a regular blender, chop until mostly smooth. I like my soup a bit chunky, but the texture is up to you.
Add the last tsp. of salt, lemon juice, lemon zest, and Espelette pepper. Mix and heat again.
Here are the ingredients for the toasts –
Grated gruyere cheese, crème fraiche, and multi-grain bread. The amounts are up to you. Sprinkle with some finishing salt.

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Smear the bread with crème fraiche and add some grated cheese. Put the toasts in the over on 400-degrees until the cheese is golden and bubbly. Enjoy!

Eat well, 

April

Garlic, Sausage, and Broccoli Pasta

My version of garlic, sausage, and broccoli pasta is a family favorite and frequently requested. It’s nothing like the dish you’d find at pedestrian Italian restaurants. It’s not sparsely populated with a few massive hunks of flabby brown-ish broccoli heads scattered here and there. This version is brimming with vibrant and al-dente broccoli, so it’s impossible not to have some of the green stuff pass your lips with each and every bite. That’s just how we like it. Here’s what you’ll need-

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