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broccoli affogato crostini

broccoli affogatoAffogato in Italian means drowned.  Most are familiar with the dessert version using a scoop of vanilla ice cream and topped with a shot of hot espresso; simple and really quite scrumptious.  Broccoli affagato is a simple Sicilian recipe that can be used on toast (crostini), in pasta or on its own as a side.  It’s a forgiving dish as you really can’t mess it up.  It can be prepared a few hours before serving…just reheat.  In this Sicilian recipe, the drowning bit is where a glass of red wine is poured over the steamed broccoli. Continue Reading →

Baked Vegetable Custard

Vegetable CustardYears ago I bought a book to hold all my scraps of paper that I scribbled recipes on or ones I cut from magazines and newspapers.  I remember, after the last recipe was glued down, how triumphant it felt to see my collection in one place.   The other day I went through one I started back in 2005.  I had forgotten these recipes.  The baked vegetable custard is one I made once before, most probably in 2005, and it’s a pity I forgot about it as it’s darn delicious and relatively easy to make.  As much as I like to view recipes online, I still enjoy the tactile nature of paper. Continue Reading →

Broccoli and Bacon Salad

broccoli & bacon salad by The Culinary ChaseBroccoli is a veggie I cannot get enough of and when I see a recipe that includes bacon, it has to be a winning combo. Broccoli is so nutrient-rich I can’t imagine not having it in my diet.  This is a light dish as it doesn’t have a heavy sauce nor does it call for cheese.  Broccoli and bacon salad is perfect for the buffet table or at a potluck dinner.

Serves 4 to 6
adapted from Simply Recipes

1 lb. broccoli florets
8 strips of bacon, cooked and chopped
1 cup of fresh peas, (or if frozen, thawed)
1 cup mayonnaise
red pepper flakes (optional)
2 tablespoons apple cider vinegar
1/4 cup honey

Bring a pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. Do not cook for more than 2 minutes, or the broccoli will get mushy. Drain broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain. Combine broccoli florets, bacon, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Sprinkle with red pepper flakes. Chill thoroughly before serving.

The Culinary Chase’s Note:  A scrumptious dish that will have your kids asking for more. Enjoy!