favourite new recipe for the year: broccoli salad (veganizable)
I'm dissappointed that I didn't find all that many new recipes I loved this year, particularly that I didn't find any awesome new cake recipes. I did make a pear chocolate chip cake twice over the holidays, and while it was quite lovely, it didn't knock my socks off like last year's favourite cake, the rosemary olive oil chocolate chip cake.
Anyway, my favourite new recipe for 2012 is a broccoli salad from the new Smitten Kitchen Cookbook. A version orinally appeared on the website., was rejigged for her book, and I tweaked it a little for my tastes. The book version cuts the onion down to 2 tbsp finely diced shallot. I leave it out entirely after trying it a couple of times. Use it or lose it according to your tastes. I usually use raisins instead of dried cranberries, and more than the original. I like more almonds as well.
How I make it:
2/3 cup raisins (or dried cranberries)
2/3 cup sliced almonds
2 broccoli crowns
fresh ground black pepper to taste
dressing:
1/2 cup light mayonaise
1/2 cup yogurt
2 tbsp apple cider vineger
1 tsp sugar
1/2 tsp salt
Vegan notes: you can leave out the yogurt/buttermilk from the dressing, and substitute veganaise for mayo. Just increase the veganaise quantity and the cider vinegar, about 2/3 cups veganaise, and 1/3 cup vinegar.
Toast the almonds well, keeping a close eye on them and stirring occasionally spread out on a cookie sheet in a 350 F oven or in a dry frying pan over med-low heat.
Cut up the broccoli into small pieces, by hand or with the slicing disc of a food processor. I do it by hand and cut it into sorta matchsticks (or matchsticks with tufts of broccoli on their ends.) If the skins of portions of the stem seem tough, peel it off. Put the broccoli in a large bowl with toasted almonds and raisins.
Stir together dressing ingredients and pour over broccoli and stuff. Toss well to combine. If it seems less than well coated you can add spoonfuls of the main dressing ingredients and toss some more. Grind a flurry of black pepper over it and serve.
Leftovers still taste great, but the toasted almonds will discolour it and some water will leak out and puddle at the bottom.
Anyway, my favourite new recipe for 2012 is a broccoli salad from the new Smitten Kitchen Cookbook. A version orinally appeared on the website., was rejigged for her book, and I tweaked it a little for my tastes. The book version cuts the onion down to 2 tbsp finely diced shallot. I leave it out entirely after trying it a couple of times. Use it or lose it according to your tastes. I usually use raisins instead of dried cranberries, and more than the original. I like more almonds as well.
How I make it:
2/3 cup raisins (or dried cranberries)
2/3 cup sliced almonds
2 broccoli crowns
fresh ground black pepper to taste
dressing:
1/2 cup light mayonaise
1/2 cup yogurt
2 tbsp apple cider vineger
1 tsp sugar
1/2 tsp salt
Vegan notes: you can leave out the yogurt/buttermilk from the dressing, and substitute veganaise for mayo. Just increase the veganaise quantity and the cider vinegar, about 2/3 cups veganaise, and 1/3 cup vinegar.
Toast the almonds well, keeping a close eye on them and stirring occasionally spread out on a cookie sheet in a 350 F oven or in a dry frying pan over med-low heat.
Cut up the broccoli into small pieces, by hand or with the slicing disc of a food processor. I do it by hand and cut it into sorta matchsticks (or matchsticks with tufts of broccoli on their ends.) If the skins of portions of the stem seem tough, peel it off. Put the broccoli in a large bowl with toasted almonds and raisins.
Stir together dressing ingredients and pour over broccoli and stuff. Toss well to combine. If it seems less than well coated you can add spoonfuls of the main dressing ingredients and toss some more. Grind a flurry of black pepper over it and serve.
Leftovers still taste great, but the toasted almonds will discolour it and some water will leak out and puddle at the bottom.