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Brassica Oleracea

I’ve been making this Alton Brown broccoli recipe a lot lately, probably because it ranks high in searches for “roasted broccoli” or something.

Actually, I should clarify that I use this recipe for the temperature (425 degrees) and time (10 minutes). A lot of it I ignore, omit or change. For example, I don’t ever use cheese, mostly because I have this idea that it “takes a lot of effort” to unwrap cheese and grate it. This is strange because I already have the microplane out, but for some reason it’s “a lot of extra effort” to unwrap cheese. I also don’t use bread crumbs, mostly because I don’t understand why. So we’re left with broccoli, olive oil, garlic, salt and pepper.

The one tip I appreciated from this recipe was to mix the stuff by hand in a bowl before spreading it on a baking sheet (or cake pan, as specified in the recipe). It’s better to do this than mix it in the pan; better coverage.

Anyhow, so starting with the base of oil, garlic, salt and pepper you can then add other elements; this is what I’ve been goofing with. I’ve looked at The Flavor Thesaurus to get ideas. The other day I mixed some anchovies in with the garlic/oil/salt/pepper stuff; this worked well. Today I goofed with the broccoli and garlic recommendations in the book, adding ginger and oyster (flavored) sauce. I think it was good.

Posted: February 24th, 2015 | Author: Scott | Filed under: Home Cooking | Tags: Cutting Corners, Roasted Broccoli, The Flavor Thesaurus By Niki Segnit

On Lamb

This Melissa Clark recipe for Lamb-and-White-Bean Chili was good. Full disclosure: I omitted the two poblano peppers (and two small green peppers substitute for the two poblano peppers), the cilantro (both the finely chopped stems and the leaves for garnish) and the two small jalapenos. Also, I switched the white beans for some very old white tepary beans I had in the cupboard and had been meaning to get rid of. I skipped the lime, as well, but we added dried mint afterward. So I sort of made this recipe.

How many recipes does this happen with? For me, it’s probably 90 to 95 percent of them.

Jen has been wanting to eat more lamb, so we tried chili with lamb. I think it’s kind of great: beans love fat, or more accurately, people love beans that commingle with fat. Speaking of oozing lamb fat, there was a good tip in this recipe, which was to brown the meat and let it rest on a paper towel on a plate, which soaked up a lot of fat.

For a cocktail, we tried a Jack Rose, which Jen read about in the new, improved Sunday Motherfucking Times Magazine. The hook in this particular piece in the new, improved Motherfucking Magazine was “the classic cocktail that never got invited to the oldies reunion.” It was OK. To be fair, we used the Applejack on hand and not the Laird 100-proof straight apple brandy in the recipe. But as they say, don’t let the accurate be the enemy of the available.

Posted: February 22nd, 2015 | Author: Scott | Filed under: Cocktails, Home Cooking | Tags: Cutting Corners, Grenadine, Jack Rose, Lamb And Its Fat
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