OMG! Romanesco florettes in blue cheese vinigarette

I was doing a scrounge meal after packing much of the food on hand in the car for my Adelaide food foraging tour. I was emergency weeding to prevent any headaches when I get back in three weeks, and found four little pink eyes from a woeful excuse of a potato plant that had self arrived somehow and had little sun or fussing over. A wasted life? No. She produced, not the abundance of the one I nurtured (see post on sebago maxies), but four nice little potatoes prepared for my meal tonight which was quick, easy and sooo yum!

The WOW came from a sauce very badly prepared, one-handed, while talking on the phone and consisted of 100g blue cheese, too much of a fruity white wine, making not the thick sauce of my hasty food dreams, but more of a vinaigrette with lumps. I didn’t even get to add the garlic and thyme. Oh well, I just dipped my softened and warmed Romanesco florets into the sauce and boom! This invisible, unexpected burst of flavour that marries with the cashew like mildness of the Romanesco.

Sorry, no picture, it was in my tummy so quick with the little pink-eye chats, also drizzled with vinaigrette, though it did nothing for the potato.

Note on Romanesco

This is a heritage cool climate brasscia related to cauliflower but uniquely beautiful and delicately flavoured. It is fast growing and normally harvested whole like cauliflower. Because I save seed, the three I managed to grow from the bought seed I was not prepared to harvest in their entirety. If you let the Romanesco stay in the ground a little longer, the florets start to separate and can be easily cut off the plant, while leaving the middle for seed. This is definitely the way to go for the home garden. You just pick enough for dinner and the rest stays fresh for the next meal.

I’m not sure why I decided to try a “no cook” method for preparing my romanesco. I experiment all the time. Anyway it is a really good way to prepare florets. Just put the florets in a bowl, add boiling water from the kettle and salt. That’s all the cooking they need for a perfect result.

Romanesco in my garden
Romanesco florette’s awaiting boiling water
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