Creamy Roasted Broccoli

Oh My!! Who would have thought of roasted broccoli with broccoli cream sauce?!? And who wouldn't think that sounded quite delicious!?! Well it IS! But, I didn't think of it.... Claire Robinson of 5 Ingredient Fix on The Food Network made it last weekend and I thought I'd give it a try since I had a gorgeous head of broccoli from the farmers market calling out to me from the crisper drawer. The basic idea is it to Roast half the broccoli with lemon zest until it is "roasty" and slightly crispy and to blanch the other half in heavy cream and then blitz it with the "boat motor" (immersion blender) and pour it over the roasted broccoli! Here are the specifics as outlined by the gorgeous Ms. Robinson, my changes are noted where applicable. Don't I sound professional!?!

Very important to get everything together before you start cooking. I've learned this from experience!! I used milk instead of heavy cream and lemon zest instead of orange.

Ingredients
2 pounds fresh broccoli, florets removed, about 2 large bunches, divided. I use stems too, just peel away the tougher outer layer to reveal the tender insides! great flavor and texture.
1/4 cup olive oil
2 teaspoons orange zest, plus juice from 1 large orange. I used LEMON.
Coarse salt and freshly cracked black pepper
1 1/2 cups heavy cream. I used MILK.
2 large garlic cloves, peeled and smashed

DirectionsPreheat the oven to 425 degrees F.Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes.

Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes.

With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve warm.

My finished Roasted Creamy Broccoli, a great idea and super flavors! You could also add some parmeasean CHEESE for another level of flavor!

Lemon Chicken Soup

The Lemon Chicken Soup is the clear winner of my "3 soups in 2 days." I received 4 recipe requests just from facebook! It was the winner in our house too, G man gobbled it down! I'm stoked to share the recipe which was inspired by Giada De Laurentiis from the food network. Here it is....

Lemon Chicken Soup

6 cups low-sodium chicken broth - I used 1 carton of Kitchen Basics stock and some stock I had made earlier to equal about 6 cups

Zest of 2 lemons
1/3 cup fresh lemon juice (about 2 lemons)
1 bay leaf
1 (2-inch) piece Parmesan cheese rind, optional - this is not optional to me, it really makes the soup, adding flavor and "depth", try it!
2 medium carrots sliced into 1/4-inch pieces

2 celry stalks diced - I added this, it is not in Giada's recipe, but I can't imagine chicken soup without celry!

1 diced white potato, I added this

1/2 diced zuchini, I also added this
1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces - any short pasta will work, I used a handful of orzo
2 cups diced cooked rotisserie chicken, preferably breast meat - I used bone in, skin on chicken breasts that I had previously roasted
1 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt

In a large stockpot, saute the carrot, celry and zuchini in extra virgin olive oil.

Add the lemon zest and stir for 20-30 seconds Then ADD the chicken broth, lemon juice, bay leaf, and Parmesan rind. Bring to a boil over medium-high heat as soon as it boils, turn to low.

Add the potato and simmer until tender, about 5 to 8 minutes.

Add the chicken and the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. I like to add the pasta just before serving so it gets the flavor of the soup but doesn't "rob" the soup of all it's "soupiness" before you have a chance to eat it. We also make noodles on the side, but they just don't have the same great flavor you get when you cook the noodles in the soup.... just a little Shan note!

Remove the bay leaf and the Parmesan rind and discard.

Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

As you can see it is a simply flavored soup, the cheese rind adds so much flavor, it is really important. This is the first time I tried anything like that and it really works! We also squoze more fresh lemon in our bowls! Can't wait to hear how you like it.

We ate it up so fast, I forgot to get a final picture!

Happy New Year! 2010, it's definetely a new day!

We rocked in the new year with these gorgeous Lobsters! Thank you gorgeous ocean for these amazing creatures, so delictable! I got them at Ralphs for $5.99 each, a good deal too!! Yeah baby, I'm all about the deals, stick with me and I'll share the best ones with you. In the meantime check out my pics of our New Years Eve dinner in downtown L.A. lofty style!! Enjoy and please send your comments. I am available for in home cooking lessons, group classes and personal chef'ing! Contact me now! Thank you and happy new year!

My moms pilaf recipe and coleslaw inspired by her as well. a grand feast!

Pinchy x 2


Melted butter, Lots of fresh lemon and my savory pilaf. bon apetite!

Gently steamed to perfection!