Brassicas: Cooking the world’s healthiest vegetables by Laura B. Russell

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Romanesco Summer Salad

 

Laura B. Russell has done it again!  Yup, that’s right, she’s made me drool. Her new book Brassicas is stunning, sumpteous, and best of all, user-friendly.  I will, without a doubt, be cooking my way from cover to cover.

It’s been quite awhile since a cookbook’s jacket copy has inspired my heart to skip a beat. And so it did, when I flipped to read about what awaited me in the pages of Brassicas. I had known that Laura was working on an all-vegetable cookbook, and had filed that somewhere in the back of my mind as interesting (and something to look forward to).  After all, I was a fan of her first cookbook The Gluten-Free Asian Kitchen.  But I had no idea how excited I would be when this cookbook finally graced my table.  If you are a fan of cruciferous and other brassicas veggies, you too will feel like this book was written especially for you.  It’s a veritable candy shop for those who like their greens. It’s a celebration of the world’s healthiest vegetables, of their boundless potential and rich natural flavors.  From the inherent sweetness coaxed out of brussels sprouts (see recipe for Charred Brussels Sprouts with Pancetta and Fig Glaze below) to the peppery zip of arugula and watercress salads, to the creaminess of Cauliflower Hummus, this book will take you on a journey through the wonders of brassicas, superfoods of the vegetable kingdom.

Featuring 80 recipes, Brassicas is chock-full of simple sides, salads, breakfast dishes, soups, snacks and even smoothies.  Veggies aren’t just for balancing out your plate at supper, they are to be featured, as highlights, all day long.   In addition to one knock-out recipe after another, Brassicas is also structured in my favorite format for cookbooks: chapters are devoted to a single vegetable or class of brassicas.

The majority of the recipes are made with recognizable and easy-to-find brassicas like broccoli, cauliflower, cabbage, kale, and brussels sprouts, which is a plus for shoppers. But for those wanting a little exotic variety, there are gorgeous recipes for broccoli rabe, kohlrabi, mizuna, and collards, just to name a few.  I, for one, am always looking for ways to introduce new foods to my family.  And, I’ll venture to say, this is a book full of superfoods that will inspire even professed veggie-haters to gobble up what’s on their plates. Look at the glorious Romanesco Summer Salad picture, featured above. I’m sure I can convince my two boys to eat this simply based upon its other worldly resemblance to dinosaur tails. Fun food! And my husband? With its nod to Italian al fresco dining, that’s one romantic looking plate!

For those with dietary restrictions, please note that all of the recipes are gluten-free. Laura has also included a “Special Diets Table”, for identifying major food allergens. Many recipes are naturally allergy-friendly, and for those containing a major allergen, many can be made allergen-free with a substitution, as identified on this table. The two recipes I feature below are gluten-free and free of all Top 8 Allergens.

Brassicas is available for pre-order now and wherever books are sold on April 8, 2014.

 

Romanesco Summer Salad

Serves 4

 

Although vibrant lime green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is actually closer to cauliflower in terms of taste and how it is used. Its color is fantastic in this lively salad, though you can definitely use white cauliflower if that’s all you can find. Cook the Romanesco just long enough to take away the raw bite, 2 to 3 minutes tops. Normally I would suggest plunging the florets into ice water to halt the cooking immediately, but introducing extra water here will mute the flavor and dilute the dressing. Instead, cook them fast and then spread them on a baking sheet so they cool quickly.

 

1 cup water

1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups)

2 teaspoons whole-grain Dijon mustard

Grated zest of 1 lemon

2 tablespoons freshly squeezed lemon juice

3⁄4 teaspoon kosher salt (divided)

3 tablespoons olive oil

1 red bell pepper, chopped

1⁄2 cup thinly sliced red onion

1⁄3 cup chopped fresh dill

3 tablespoons drained capers, coarsely chopped

In a large pot, bring the water to a boil over high heat. (If you have a steamer insert, put it in the pot to hold the Romanesco. If you don’t have one, don’t worry about it.) Add the Romanesco, cover the pot, turn down the heat to medium, and steam for 2 to 3 minutes, until crisp-tender. Using a slotted spoon, transfer the Romanesco to a rimmed baking sheet or clean kitchen towel, spreading it in a single layer, to cool.

In a small bowl, to make the vinaigrette, whisk together the mustard, lemon zest, lemon juice, and 1/4 teaspoon of the salt. Slowly add the oil, whisking constantly with a fork to form an emulsified vinaigrette.

Put the Romanesco in a serving bowl. Add the bell pepper, onion, dill, capers, the remaining 1/2 teaspoon salt, and the vinaigrette and toss gently to combine. Cover and refrigerate until ready to serve. It will keep well for several hours. Just before serving, taste and add more salt if needed.

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Charred Brussels Sprouts with Pancetta and Fig Glaze

Serves 4

 

Nothing tastes better with Brussels sprouts than cured pork, which is why I unapologetically offer you recipes that flavor sprouts with both pancetta and bacon (page 61). Here, the salty pancetta plays well with the sweetness from the fig jam, and you can finish the dish with a drizzle of balsamic vinegar to add a tangy note (see variations). I found fig jam near the grocery store’s cheese counter (not in the jams and jellies aisle), but you could also try apricot or peach jam instead. You may want to add a touch more jam than I suggest, but strive for a subtle sweetness rather than a cloying, sticky mess.

 

3 tablespoons olive oil (divided)

3 to 4 ounces pancetta, diced

11⁄2 pounds Brussels sprouts, trimmed and halved (or quartered if large) through the stem end (about 6 cups)

1⁄4 teaspoon kosher salt

2 tablespoons fig jam

1 tablespoon water

1⁄4 teaspoon freshly ground black pepper

 

In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned—even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.

Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.

Variations For a sweet, salty, tangy version, add a drizzle (a teaspoon or less) of balsamic vinegar at the end. Aged balsamic is an especially good choice. Although I prefer pancetta here (I like its unsmoked rich pork
flavor), you can use bacon in its place.

Recipes reprinted with permission from Brassicas by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.

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Allergy Free Banana Chocolate Swirl Bread

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 Banana Chocolate Swirl Bread

Allergy-Free Banana Chocolate Swirl Bread

(Vegan and Refined Sugar-free)

 

Not your momma’s fruitcake, this quick bread is chock-full of natural kid-pleasers like chocolate, bananas, and honey.  It’s also gluten-free, vegan, and refined sugar-free. We eat it for breakfast toasted with Earth Balance buttery spread, with tea, and of course, for dessert.

 

4 ounces semi-sweet chocolate or ½ cup semi-sweet chocolate chips (dairy and soy-free)

1/2 cup canola oil

3/4 cup honey (or agave nectar)

3 ripe medium-sized bananas (1 ¼ cups mashed)

2 Tablespoons flax seed meal mixed with 1/4 cup + 2 Tablespoons hot water (“flax eggs”)

1 Tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

1/2 teaspoon cinnamon

¼ teaspoon nutmeg

2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1/2 teaspoon xanthan gum

2 teaspoons double acting baking powder

1/4 teaspoon salt

Ingredients

1. Preheat oven to 350°F.

2. Chop chocolate into pieces the size of an almond or smaller, and set aside in a microwave safe bowl.

3. Use an electric mixer to combine canola oil and honey on medium speed. Mash the bananas, add to bowl, and blend thoroughly. Add “flax eggs”, lemon juice, lemon zest, cinnamon, and nutmeg.

4. In a separate bowl, combine flour mix (to measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge), xanthan gum, baking powder, and salt. Add dry ingredients to wet, and mix until combined.

5. Melt the chocolate in a microwave safe bowl, at 30-second increments, stirring between each with a wooden spoon. Do not overheat the chocolate as it burns very easily. Once melted, scoop out 1½ cups of batter and mix thoroughly into the melted chocolate.

6. Oil a 9×5-inch loaf pan and dust with a little flour. Spoon the batters into the loaf pan in two layers, alternating spoonfuls of banana and chocolate to simulate a checkerboard. To create swirls, run a knife or skewer through the batters in a swirling motion. Bake 60 to 70 minutes, rotating the pan halfway through. To test for doneness, insert a skewer into the center of the bread. It should come out clean (perhaps with a little melted chocolate). Let cool in pan on a rack for 30 minutes. Then invert onto rack, flip and let cool completely before slicing.

Allergy-Free Banana Chocolate Swirl Bread © 2014 by Cybele Pascal

Allergy Free Cornbread

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As promised, here is my new and improved Allergy-Free Cornbread recipe. Serve on its own, or use it for my Allergy-Free Cornbread and Wild Mushroom Stuffing recipe.  This Gluten-Free, Top 8 Allergen-Free, and Vegan recipe is a revision of my Cornbread Sticks recipe from The Allergen-Free Baker’s Handbook. I’ve altered it to be made with more readily available ingredients: Canola Oil in place of Spectrum Organic Palm Shortening, and King Arthur Gluten-Free Multi-Purpose Flour can be used instead of my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend.  For this recipe, you can use either an 8-inch cast iron skillet (see below), or 2 cornstick pans, or an 8 x 8-inch square pan.

 

Allergy-Free Cornbread

 

1 cup rice milk

1 tablespoon freshly squeezed lemon juice

1 cup yellow cornmeal

1 cup King Arthur GF Multi-Purpose Flour, or my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend (this will make for BEST texture but any are fine!)

1/4 cup granulated sugar

1/2 teaspoon xanthan gum

1 tablespoon double-acting baking powder

1 teaspoon salt

1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

1/3 cup canola oil

 

1. Preheat oven to 425°F. Preheat pan.

2. Combine rice milk with lemon juice. Set aside.

3. Whisk together cornmeal, flour mix, sugar, xanthan gum, baking powder, and salt in a large bowl.

4. Add the rice milk to the mixture and stir to combine.  Add the egg replacer and the canola oil, and stir a few times until smooth. Remove the heated pan(s) from the oven, and grease liberally with baking spray or oil.  Fill pan with batter, smooth surface, and bake about 25 minutes, until golden.

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Allergy-Free Cornbread Copyright © 2013 by Cybele Pascal. Cornsticks photo credit: Chugrad McAndrews.