Button Shallot Water, as needed

Button Shallot Water, as needed

Ingredients:
1 pound button mushrooms, sliced
3 shallots or 1 small yellow or red onion, sliced
3 tablespoons butter or olive oil

Directions:
1⁄ cup port, or other heavy red wine
2
1⁄ teaspoon Dijon mustard
2
1. Rinse the romanesco and break the clusters, or curds, off the stalks. Add salt to a
pot of water with a steamer basket and bring to a boil over high heat. Once the
water comes to a boil, add the romanesco and cover. Cook for 5 minutes.
Remove from the water and drain well.
2. Place a skillet over medium heat and add the mushrooms, shallots, and butter or
olive oil. Cook for 10–12 minutes, stirring every few minutes, until the shallots
and mushrooms have softened and browned. Add the wine and mustard and
reduce the heat to low.
3. After the romanesco has drained, add it to the skillet. Cook uncovered for an
additional 5–10 minutes until the romanesco has reached the desired tenderness
and the wine sauce has reduced.
Romanesco, a Cousin of Cabbage
The Italians call it broccolo romanesco and the French call it chou
romanesco. Like broccoli and cauliflower, it is a cousin of cabbage. Pick
heads that are very firm with densely packed curds. Avoid any that are more
yellow than green, or that have mold on them. The stalks are inedible, but
the curds can be eaten raw.
CHAPTER 4
SOUPS, STEWS, AND CHILIES
GREEK MEATBALL, EGG, AND LEMON SOUP
This recipe is adapted from a Greek soup (youvarlakia avgolemono). The
traditional version doesn’t have the vegetables added to the broth, but it’s those
vegetables that make this soup a one pot meal. Serve it with some feta cheese
sprinkled over the top and crusty bread on the side.
Yields 6 servings
1 pound lean ground beef
1⁄ pound ground pork
4