Professional Documents
Culture Documents
CAS
Foreword
vii
Introduction
Brassica Basics
Chapter One
KALE
Chapter Two
CAULIFLOWER 34
Chapter Three
BRUSSELS SPROUTS
and CABBAGE
Chapter Four
BROCCOLI
Chapter Five
LEAFY BRASSICAS
Chapter Six
ASIAN BRASSICAS
14
Chapter Seven
ROOT BRASSICAS
and KOHLRABI
52
72
90
112
154
Special Diets
156
Acknowledgments
132
161
Contributors
162
Selected Bibliography
163
Index
164
In a large (12 inches or wider) nonstick frying pan, heat 1 tablespoon of the
oil over medium heat. Add the sweet potatoes and cook, stirring occasionally,
for about 5 minutes, until starting to soften. Stir in 1/2 teaspoon of the salt,
2 teaspoons of the chili powder, and 1 teaspoon of the cumin. Add a touch
more oil if the pan seems dry, then continue cooking, stirring occasionally,
for 8 to 10 minutes more, until the sweet potatoes are golden brown and
cooked through. If the sweet potato cubes are larger than 1/2 inch, they may
take longer to cook. Transfer the sweet potatoes to a bowl.
In the same pan, heat the remaining 1 tablespoon oil and the garlic over
medium heat. When the garlic starts to sizzle (do not let it brown), add
the kalea little at a time until all of it fits in the panand turn it with
tongs to coat it with the garlicky oil. Add the remaining 1/4 teaspoon salt,
1 teaspoon chili powder, and 1/2 teaspoon cumin. Stir in the water and
cook for about 5 minutes, until the kale is wilted and tender. Return the
sweet potatoes to the pan and heat for about 2 minutes more, until heated
through. Taste and season with salt if needed. Serve hot.
3 4
Kale
1 tablespoon water
27
In a large (12 inches or wider) nonstick frying pan, heat 1 tablespoon of the
oil over medium heat. Add the sweet potatoes and cook, stirring occasionally,
for about 5 minutes, until starting to soften. Stir in 1/2 teaspoon of the salt,
2 teaspoons of the chili powder, and 1 teaspoon of the cumin. Add a touch
more oil if the pan seems dry, then continue cooking, stirring occasionally,
for 8 to 10 minutes more, until the sweet potatoes are golden brown and
cooked through. If the sweet potato cubes are larger than 1/2 inch, they may
take longer to cook. Transfer the sweet potatoes to a bowl.
In the same pan, heat the remaining 1 tablespoon oil and the garlic over
medium heat. When the garlic starts to sizzle (do not let it brown), add
the kalea little at a time until all of it fits in the panand turn it with
tongs to coat it with the garlicky oil. Add the remaining 1/4 teaspoon salt,
1 teaspoon chili powder, and 1/2 teaspoon cumin. Stir in the water and
cook for about 5 minutes, until the kale is wilted and tender. Return the
sweet potatoes to the pan and heat for about 2 minutes more, until heated
through. Taste and season with salt if needed. Serve hot.
3 4
Kale
1 tablespoon water
27
Charred
Brussels
Sprouts with
Pancetta and
Fig Glaze
SERVES 4
In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over
medium heat. Add the pancetta and cook, stirring occasionally, for about
3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a
small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single
layer as much as possible. Having a few extra sprouts is fine, but if they are
mounded in a pile, they will not brown or cook evenly. If necessary, use a
larger pan, cook them in two batches, or pull out the extra for another use.
Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the
Brussels sprouts are tender and well brownedeven charred in spots. If
the sprouts are browning too quickly, lower the heat to medium.
Add the fig jam and the water and stir until the jam melts and coats the
Brussels sprouts. Add the reserved pancetta and the pepper and stir to
combine. Taste and add additional salt or pepper if needed. Serve warm.
For a sweet, salty, tangy version, add a drizzle (a teaspoon or
less) of balsamic vinegar at the end. Aged balsamic is an especially good
choice. Although I prefer pancetta here (I like its unsmoked rich pork
flavor), you can use bacon in its place.
Bra ssic a s
VARIATIONS
58
Charred
Brussels
Sprouts with
Pancetta and
Fig Glaze
SERVES 4
In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over
medium heat. Add the pancetta and cook, stirring occasionally, for about
3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a
small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single
layer as much as possible. Having a few extra sprouts is fine, but if they are
mounded in a pile, they will not brown or cook evenly. If necessary, use a
larger pan, cook them in two batches, or pull out the extra for another use.
Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the
Brussels sprouts are tender and well brownedeven charred in spots. If
the sprouts are browning too quickly, lower the heat to medium.
Add the fig jam and the water and stir until the jam melts and coats the
Brussels sprouts. Add the reserved pancetta and the pepper and stir to
combine. Taste and add additional salt or pepper if needed. Serve warm.
For a sweet, salty, tangy version, add a drizzle (a teaspoon or
less) of balsamic vinegar at the end. Aged balsamic is an especially good
choice. Although I prefer pancetta here (I like its unsmoked rich pork
flavor), you can use bacon in its place.
Bra ssic a s
VARIATIONS
58
White Pizza
with Arugula
and Prosciutto
MAK ES ONE
(10 - TO 12- INCH) PIZ Z A
12
3 tablespoons grated
Parmesan cheese
Kosher salt and freshly ground
black pepper
8 ounces pizza dough, at room
temperature
2 cups arugula leaves
2 to 3 slices prosciutto, cut into
narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed
lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat
the oven to 500F for a full 30 minutes. In a small bowl, stir together the
ricotta, Parmesan, and 1/4 teaspoon each salt and pepper, mixing well.
Lay a sheet of parchment paper 12 to 14 inches square on a work surface.
Place the dough on the parchment and roll or pat it into a 10- to 12-inch
round about 1/8 inch thick. Using the back of a spoon, spread the cheese
mixture evenly over the crust. Transfer the parchment to a rimless or an
inverted baking sheet. Slide the pizzaparchment and allonto the hot
baking stone and bake for 10 to 12 minutes, until the crust is crisp and the
topping is browned. (If you do not have a baking stone, slide the pizza and
parchment onto a rimless baking sheet and bake for 12 to 14 minutes. The
crust will not be quite as crisp.)
Bra ssic a s
Just before the pizza is ready to come out of the oven, combine the arugula
and prosciutto in a bowl. Drizzle with the oil and lemon juice, add a pinch
of salt and a generous grind of pepper, and toss to coat evenly. Remove the
pizza from the oven and mound the salad on top. The heat from the pizza
will wilt the greens. Serve immediately, cut into wedges.
110
White Pizza
with Arugula
and Prosciutto
MAK ES ONE
(10 - TO 12- INCH) PIZ Z A
12
3 tablespoons grated
Parmesan cheese
Kosher salt and freshly ground
black pepper
8 ounces pizza dough, at room
temperature
2 cups arugula leaves
2 to 3 slices prosciutto, cut into
narrow strips (optional)
1 tablespoon olive oil
2 teaspoons freshly squeezed
lemon juice
Place a pizza stone on an oven rack in the top third of the oven and preheat
the oven to 500F for a full 30 minutes. In a small bowl, stir together the
ricotta, Parmesan, and 1/4 teaspoon each salt and pepper, mixing well.
Lay a sheet of parchment paper 12 to 14 inches square on a work surface.
Place the dough on the parchment and roll or pat it into a 10- to 12-inch
round about 1/8 inch thick. Using the back of a spoon, spread the cheese
mixture evenly over the crust. Transfer the parchment to a rimless or an
inverted baking sheet. Slide the pizzaparchment and allonto the hot
baking stone and bake for 10 to 12 minutes, until the crust is crisp and the
topping is browned. (If you do not have a baking stone, slide the pizza and
parchment onto a rimless baking sheet and bake for 12 to 14 minutes. The
crust will not be quite as crisp.)
Bra ssic a s
Just before the pizza is ready to come out of the oven, combine the arugula
and prosciutto in a bowl. Drizzle with the oil and lemon juice, add a pinch
of salt and a generous grind of pepper, and toss to coat evenly. Remove the
pizza from the oven and mound the salad on top. The heat from the pizza
will wilt the greens. Serve immediately, cut into wedges.
110
BRASSI
CAS