Last Friday was the H.E.L.P. volunteer thank you party. I was asked to cater for it. We had a great time hanging with some cool people. I did happen to have some help form my friend Nancy who volunteered to help cook. i thought i would put up a few recipes from the night.
Broccoli with Garlic and Hot Pepper (Broccoli Strascinati)
Yield: SERVES 2 – 4
● 1/4 cup extra-virgin olive oil
● 1 bunch broccoli (about 1 lb.), stemmed and cut into florettes
● 3 cloves garlic, smashed
● 1/2 tsp crushed red chile flakes
● Kosher salt, to taste
This dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco.
1) Heat oven to 375°F or 350°F if you have a convection oven
2) In a large bowel toss florettes with olive oil, chile flakes, garlic, and salt.
3) Spread florettes out on a large sheet pan, and roast in the oven for 30 mins until start to brown. When you remove don’t pile florettes on top of each other or they will continue to steam.
● 1 cups water
● 5 tall salt
● 2 tbsp Garlic, minced
● 1/2 cup oregano, Chopped
● 1/2 cup parsley, Chopped
● 3 tbsp crushed red pepper flakes
● 1/4 cup red wine vinegar
● 2 cups extra virgin olive oil
1) Dissolve salt in hot water – cool
2) Mix Remaining ingredients
3) Whisk in salt water to liking
4) let sit over night, best if it sits for more than a week. Keep in the refrigerator, let come to room temp before serving
Red Pepper Hummus
Yield: Makes about 2 cups
● 2 large garlic cloves, chopped
● 1-15 ounce can garbanzo beans (chick-peas), drained
● 1/3 cup fresh lemon juice
● 1/2 cup chopped roasted red peppers from jar liquid reserved
● 1/4 extra virgin olive oil
1) Crush and mince Garlic, rough chop red peppers
2) In a Blender or processor add the olive oil,lemon juice, red peppers and then chick peas; process until mixture is smooth. Add pepper liquid as need; season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)