ChezCindy: Roasted Broccoli with Lemon & Parmesan

 

This delicious side dish is welcome on most dinner tables, and it is easy to prepare.  It pairs well with most proteins or pasta and can be serve hot from the oven or at room temperature.  You will find versions of this recipe in the cookbooks for both Ina Garten and Bobby Flay with slightly different additions.  Ina’s recipe adds toasted pine nuts and fresh basil.  While Bobby adds Calabrian chiles, of course.

Roasted Broccoli with Lemon & Parmesan

2 large heads of broccoli

3 tablespoons olive oil, divided  

2 large lemons, cut in half

2 teaspoons kosher salt

1/2 teaspoon pepper

1/3 cup toasted nuts, chopped (cashews, hazelnuts, or pine nuts)

1/3 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.  

Cut the broccoli into florets, leaving 1 inch of stalk in place.  For the remaining stalks, peel and cut crosswise into 1-inch pieces.   On a large, rimmed sheet pan, toss the broccoli with 2 tablespoons olive oil, salt and pepper.  Evenly spread out the broccoli.  Place the halved lemons, cut side up, at each end of the sheet pan brushing the tops with the remaining tablespoon of oil.  Roast in the hot oven for about 20 minutes, turning the broccoli about half-way through the cooking time, until the broccoli is crisp-tender and slightly browned.  

Remove from the oven.  Carefully squeeze the juice from each lemon half over the broccoli.  Sprinkle the chopped nuts, and grated Parmesan cheese over the broccoli.  Return the pan to the oven roasting for an additional 4-5 minutes.  Serve hot or at room temperature.  

ChezCindy: Roasted Salmon and Vegetables Tray Bake

 

This tray bake roasted salmon and vegetables makes for an easy weekday dinner or for an elegant dinner to share with friends.  I used thin asparagus and tiny marble potatoes to roast along with the salmon.  The choice of vegetables can be swapped out.  However, the success of the roasted vegetables is dependent on cutting the vegetables so that they cook in the same amount of time as the salmon.  Broccolini and mushrooms would be a good mix or consider using fresh green beans and thinly sliced carrots.  

1 side of salmon, about 1 1/2 pounds, skin-on

3 tablespoons of Dijon mustard

1 tablespoon whole grain Dijon mustard 

3 tablespoons of brown sugar

kosher salt

1-pound thin asparagus, ends removed

1-pound multi-colored marble-size potatoes, cut in half

1 medium red onion, cut into small-size wedges 

2 tablespoons olive oil

kosher salt

Preheat oven to 425 degrees.  Prepare a large sheet tray with sides by covering it with foil.  Set the salmon onto prepared sheet tray, skin-side down.  

In a small mixing bowl, combine the mustards and brown sugar.  Spread the mustard mixture evenly over the topside of the salmon.  Lightly sprinkle with salt.  Scatter the cut vegetables around the salmon.  Drizzle the olive oil over the vegetables and evenly sprinkle with the salt.  Place the tray into the hot oven onto the bottom rack.  

Roast for 15-18 minutes, depending on the thickness of the salmon.  Internal temperature should read at 135 degrees.  Use a small knife to poke through the potatoes to be sure they are tender.  Remove the tray from the oven, allow to rest for a few minutes.  

Cut the salmon into portion sizes.  Carefully slide a narrow, flat spatula between the salmon flesh and the skin of the fish.  The skin should separate easily and remain stuck to the foil.  Spoon out a portion of the roasted vegetables onto the plate and serve.  

ChezCindy: Chocolate Layer Cake

 

Make this chocolate layer cake for a special occasion or simply because you love chocolate cake.  It does take a bit of time to put together but it is worth the effort when you have time to devote to making it.  The cake remains moist for days, if it is not completely eaten in one day as possible in this household.  We do love our chocolate!     

Chocolate Cake with Chocolate Buttercream Frosting

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla
1 cup hot coffee

Preheat oven to 350 degrees.  Butter three 8-inch round cake pans, line each with parchment paper, lightly dust the pans with flour.

Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until combined.  In a separate medium bowl, add the buttermilk, oil, eggs and vanilla, whisking to combine.  With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. With the mixer still on low, add the hot coffee until combined.  Turn off the mixer, scrape down the sides of the bowl and scrape the bottom to be sure all ingredients are well combined.  

Evenly divide the batter between the three prepared cake pans.  Bake for 22-24 minutes until a toothpick comes out clean when tested in the center of the cake.  Cool in the pans for 20 minutes.  Remove cake from the pans, transfer to a cooling rack to cool completely.

Chocolate Buttercream Frosting
8 ounces bittersweet chocolate (60% dark)
16 tablespoons unsalted butter, softened (2 sticks)
1 egg yolk
1 1/2 teaspoons vanilla
1 1/2 cups sifted powdered sugar
2 teaspoons instant coffee powder
2 teaspoons hot water

Chop the chocolate into pieces.  Place the chocolate into the upper bowl of a double boiler pan set over medium heat to gently melt the chocolate.  Remove the melted chocolate from the heat.  Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter for 3-4 minutes until creamy and pale yellow in color.  Add the egg yolk and vanilla, continue beating for another 2 minutes.  Gradually add the sifted powdered sugar, with the mixer set on low, beat until smooth and creamy. 

Dissolve the 2 teaspoons of instant coffee powder into 2 teaspoons of hot water.  Add the coffee and the melted chocolate to the butter mixture, beat until fully combined.  Spread onto the cooled cake.

This recipe is based on a recipe from Ina Garten's cookbook, Barefoot Contessa At Home, made with modifications.