The Meat Lover's Meatless Cookbook - Kim O'Donnel [62]
Lower the heat, add olives and capers (if using), and cook for 20 minutes. The sauce will reduce a bit. Taste first before seasoning with salt (olives and capers are salty). Turn off the heat and add the parsley.
INGREDIENTS: Quickie Broccoli Raab
1 teaspoon salt, plus more
to taste
1 bunch broccoli raab (also sold
as rapini), washed and
trimmed as needed
2 tablespoons olive oil
1 to 2 cloves garlic, smashed
HERE’S WHAT YOU DO:
Have ready a bowl of ice water. Bring 4 cups of water in a medium-size saucepan to a rapid boil. Add 1 teaspoon salt. Add the broccoli raab and cook for about 90 seconds. With tongs, remove from the pot and place in the bowl.
Drain and chop roughly.
Heat the oil in a skillet over medium heat and add the broccoli raab, turning with tongs. Add the garlic and allow it to season the oil and veg. Cook for about 2 minutes. Season with salt to taste.
ASSEMBLY
Cut the polenta into squares or triangles. Place one or two pieces on each plate. Spoon the sauce on top and finish with a few pieces of broccoli raab.
Makes 6 servings
GO-WITH-THE-FLOW POTPIE WITH CHEDDAR-BISCUITY CRUST
For several years, I’ve had a version of this recipe in my files, and over time I have revisited and revised the filling, much like a work in progress. To that end, I’ve come up with a filling that gives you both structure and room to experiment, so you can create your own works of art!
KITCHEN NOTES: There are three elements to this dish: crust, filling, and gravy. Make the crust first. Even though it requires little resting time, it’s good to get it out of the way and have it ready to go when time to assemble the pie. You can make the crust in advance, but use it the same day, as the milk and cheese are perishable.
Make It a Meal
Is your appetite bigger tonight than anticipated? Consider a versatile side to round out your plate. Mix-and-matching encouraged! See Make It a Meal sidebar on page 26.
INGREDIENTS: Crust
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cayenne or ground
chile pepper of choice
¼ teaspoon dry mustard
¼ teaspoon ground black pepper
½ teaspoon garlic powder, or
1 clove garlic, minced
3 tablespoons cold butter, diced
(I’ve also done this with Earth
Balance nondairy spread)
½ cup grated cheddar cheese
½ cup whole or 2% milk
HERE’S WHAT YOU DO:
You can make the dough in a food processor or completely by hand.
In the bowl of a food processor, combine the flour, baking powder, salt, cayenne, dry mustard, black pepper, and garlic powder. Use the “pulse” function to blend.
Add the butter and cut into the flour mixture so that it is integrated, with the texture of coarse meal. Add the cheese and pulse just a few times. Add the milk gradually, just until the dough holds together. It will be wet and sticky. Scoop out the dough into a bowl and cover with plastic wrap. Place in the fridge to relax for about 15 minutes.
By hand: Combine the dry ingredients in a large bowl. When adding the butter, cut it in with the tips of your fingers to achieve a coarse meal texture. With a rubber spatula, fold in cheddar, then add just enough milk for the dough to hold together.
Cover with plastic wrap and allow to relax in the fridge for about 15 minutes.
INGREDIENTS: Filling
1½ teaspoon salt
2 medium-size thin-skinned waxy
potatoes (Yukon Gold, Yellow
Finn, red-skinned), peeled and
cut into 1-inch cubes (about
2 cups)
A total of 4½ cups of additional
vegetables, in any
combination: denser longer-
cooking options—cauliflower
florets, diced sweet potato,
parsnip, rutabaga or turnip,
cubed winter squash; quicker-
cooking options—thinly sliced
mushrooms, fennel, bok choy,
leeks
2 to 3 tablespoons vegetable oil
½ medium-size onion, diced
(½ cup)
1 to 2 stalks celery, sliced thinly
(about ¼ cup)
1 medium-size carrot, peeled and
diced (¼ cup)