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Chile Verde, Broccoli Cake

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I made this chile verde from Serious Eats in the slow cooker the other night, but used only 2 lbs chuck roast, and instead of canned diced chile, I used 4 or 5 hot Hatch chile peppers that I had roasted in the toaster oven (450 degrees for like an hour, I think, let them cool then scraped the interior out; they were the impetus for this recipe in the first place, as we went to Hy-Vee and there was a huge display of sweet and hot Hatch chiles, long curly waxy green things, smelling fresh and fragrant and divine, and I had to buy some):

http://www.seriouseats.com/recipes/2010/01/chile-verde-slow-cooking-recipe.html

  • 4 pound chuck roast, or pork shoulder/butt (I used a chuck roast)
  • 1 green bell pepper, seeded and diced
  • 1 small onion, diced
  • 1 (4-ounce) can diced chile (mine were mild, your choice)
  • 1 (14.5-ounce) can diced tomatoes
  • 10 tomatillos, diced (peel off the outer wrapper, if they have one)
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons sage
  • 1 tablespoon oregano
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/4 cup chopped cilantro leaves

DIRECTIONS

Use a 6-quart slow cooker. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used a handheld chopper). Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top. Cover and cook on low for 8 to 10 hours, on high for 6 hours, or until the meat shreds easily with a fork. Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream.

And I am currently making an Ottolenghi-inspired savory broccoli cake:

Broccoli Cake

1 onion, diced

1 large head broccoli, cut into smallish florets

1 cup crumbled feta cheese

1 1/2 cups flour

2 1/2 tsp baking powder

2 Tbsp fresh basil, chopped

1 tsp dried rosemary

4 eggs

1 Tbsp extra virgin olive oil

1/4 cup pine nuts

Salt

Pepper

Preheat the oven to 350 degrees. Line a 9-inch springform pan with parchment paper.

Saute the onion until browned, then remove from the heat. (I cooked mine in bacon fat!)

Bring a large pot of salted water to a boil. Add the broccoli and cook for 4 minutes. Drain and shock with cold water and ice.

Mix together the broccoli and onion with all the other ingredients, reserving about 2 Tbsp of pine nuts.

Pour the batter into the prepared springform pan and smooth down until level. Sprinkle the reserved pine nuts over the top.

Bake for 45 minutes.

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Written by orata

September 15, 2015 at 11:27 am

Posted in recipes

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