Wednesday, July 28, 2010

Steamed Veggies With A Twist

Only a few more days to go on the challenge and things are getting close! We're out of milk, eggs, creamer and nearly out of coffee...I think we can muster a couple more days! (At least I can get coffee at work!)

Last week in our CSA box we got some Romanesca cauliflower.

Having no idea what to do with this odd-looking vegetable I browsed through one of my cookbooks and found a recipe that looked...interesting. Interesting enough to be worth a try.

FYI, this recipe was taken from Organic Kitchen, a cookbook from my dear friend Heatherly who, incidentally, is getting married this weekend--congrats!

Back to the recipe. I kinda cocked an eye at the ingredients which included lemon rind, hardboiled eggs and breadcrumbs...could be good, could be...interesting...

It was delicious. And easy, to boot! That's always a good thing for a side dish. So here is the recipe, if you care to liven up your boring old steamed carrots and broccoli (and Romanesca cauliflower).

Florets Polonaise

1 1/4 pounds mixed vegetables such as broccoli, cauliflower, Romanesca cauliflower, carrots, etc. (anything you can steam, basically)

2-4 Tablespoons butter or extra virgin olive oil (depending on your taste preference and addiction to butter)

finely grated rind of 1/2 lemon (or a dash of lemon juice, like I used)

1 large garlic clove (don't be afraid to use 2...)

1/2 cup breadcrumbs, lightly baked or broiled until crisp (takes, like, 30 seconds in the broiler)

2 eggs, hardboiled (stay with me here)

sea salt and ground black pepper


1. Trim the veggies and break/cut into equal sizes. Steam whatever way you want to. In a steamer on the stove, in the microwave, in your shower like Kramer on Seinfield...

2.  While the veggies are cooking, mix together the lemon rind (or juice), garlic, seasoning and breadcrumbs. 

3.  Toss the steamed veggies in butter or oil and transfer to a serving dish (or a bowl...we keep it classy here)

4. Sprinkle the lemon/garlic mix over the veggies and stir to coat them with yumminess.

5. Finely chop the hardboiled eggs and sprinkle on top.

6.  Serve it all nice and warm. I pretty much ate this for dinner last night.  By itself.  

Bon Apetit!

Note: After this Morning Cup my mom suggested I start a blog just for cooking, recipes and wine and beer I did! Its called The Giggling Gourmet and while its still in its beginning stages there's a few good things to check out!

1 comment:

  1. Thanks for sharing! This sounds absolutely delicious! Yum!!