Thursday 4 April
Barbara bought a
"broccoflower" (variant of the Italian fractal-shaped romanesco) on spec at Kroger's. Both these things, as well as cauliflower,
broccoli, cabbage, collards, and brussels sprouts, are just various forms of brassica. The broccoflower looks like a chartreuse
version of cauliflower, and you can also get golden and purple versions, should your whimsy take you that way.
We made a salad with
tuna and capers out of our broccoflower, according to this overly healthy recipe.
We actually did the step where you
lift the lid off the steaming broccoflower for 15 seconds in the midst of the
process, though we doubt that there is any reason for that. But the recipe needs some improvements. It really takes two broccoflowers, or one
enormous cauliflower, to soak up all the dressing it makes; the tuna should be
oil-packed, not the catfood packed in water it asks for; and we added black olives to ramp
up the flavor a bit.
It came out great even though it didn't marinate for long,
and would be a wonderful dish to bring to any potluck or picnic supper.
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