Romanesco Cauliflower

This vegetable was first documented in Italy in the 16th. century. Romanesco broccoli and Romanesco cabbage are alternative names for this variant form of cauliflower, whose shape resembles a natural fractal (a self-similar pattern).

This vegetable is rich in vitamin C, fiber and carotenoids.

It's species is: Brassica Oleracea L., which includes cabbage, broccoli, brussel sprouts, cauliflower, collard greens and kohlrabi.



Romanesco Cheese Recipe
Use your favourite cheeses in the sauce for this recipe. It's important that it has a good flavour, or it will taste bland against the romanesco. This recipe also works well with broccoli or cauliflower.
Ingredients

Serves 4 as a side dish

•1 whole romanesco (also works well with broccoli)
•¾ pint milk
•1 heaped dessert spoon of cornflour
•½ teaspoon mustard
•1 bay leaf (dried)
•150g cheese (e.g. Stilton, crumbled; Cheddar, grated; parmesan, grated)
•salt & pepper to taste


Method

1.Remove the outer leaves and the chunky stalk, as you would for cauliflower.

Break the points off into medium-sized florets.



2.Cook until soft (up to 10 minutes for steaming, 5-8 minutes for boiling). Drain well when cooked and return to the pan, to keep warm.


3.While the romanesco is cooking, make the cheese sauce:

◦Warm the milk in a pan.
◦Add the cornflour and whisk until combined.
◦Add the bay leaf.
◦Heat the sauce gently, stirring regularly, until thickened.
◦Cook gently for another 2 minutes, then add the mustard. Mix well. Remove the bay leaf.
◦Add the cheese and stir until melted.
◦Taste the sauce and season with salt and pepper, if needed.



4.You can either serve the romanesco on plates, with the sauce on top, or you can mix the sauce and the romanesco together.


5.If desired, put the romanesco in an oven-proof dish and cover with the cheese sauce, plus a little extra grated cheese.
Grill under a pre-heated grill (medium-hot) for 5 minutes, until the cheese starts to bubble and brown.


Cupboard-To-Table
20 minutes

Kabocha (Japanese pumpkin squash)

Kabocha (Japanese Pumpkin Squash), pronounced: kah-bow-cha. Kabocha can be harvested all year round. This squash caught my eye this season and I looked into it and found it to be a very versatile squash. I found recipes for it like: pancakes (yes, pancakes), pies (supposed to be sweeter than butternut squash for this purpose), you can steam it, braise it, roast it and make soups from it. I even found a kabocha cheese cake recipe that looks wonderful.

The prime nutrient in kabocha is beta carotene. It's other nutrients include: vitamin C, iron potassium, folic acid, calcium and trace B vitamins.

Here is a sample of one of the recipes I found:

Kabocha Squash Soup by Chef Yuko Kitazawa
Recipe Summary
Servings: 4
Prep Time: 45 minutes
Total Time: 45 minutes
Difficulty: Medium

Amount Ingredients ChefsBest Award Winners

1 tablespoon butter Land O Lakes
1/2 onion, chopped
1 1/2 pounds kabocha squash, skin removed, cut into 1-inch cubes
3 cups chicken broth Wyler’s
3/4 cup half and half
1/4 teaspoon ground nutmeg
To taste salt and pepper
Steps

1.Heat the butter in a large saucepan over medium flame. Add the onions and sauté 3-5 minutes until translucent. Add the squash and stir to heat through, another 2-3 minutes.
2.Stir in the chicken broth and bring to a boil. Reduce heat and simmer until squash is tender, about 30 minutes. Skim off any impurities that float to the surface.
3.Puree with a hand blender until smooth, and then stir in the half and half. Season with nutmeg, salt and pepper and serve immediately.
Notes

The natural sweetness of kabocha is enhanced by the addition of nutmeg.

Recommended Wines

Medium red; pinot noir; US Napa-Sonoma

Enjoy!

Laurel