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From Serious Eats

Serious Sandwiches: Town Hall Deli's Sloppy Joe

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TorontoEater at 3:50PM on 11/03/09

From Recipes

Seriously Italian: Broccoli Romanesco

Guess I should have actually read the entire posting before I posted. But it seems Gina and I are pretty sympatico in the recipe dept.

TorontoEater at 11:55AM on 10/29/09

From Recipes

Seriously Italian: Broccoli Romanesco

Agree. This Romanesco broccoli/cauliflower is a beautiful thing to look at.

Even better, roasted in the oven, with whole garlic cloves, and good olive oil. When done and still warm, shave some parmesan over. Perfection. Nutty, sweet, even woodsy.

TorontoEater at 11:53AM on 10/29/09

From Serious Eats: New York

'Wichcraft For Dinner: Trying To Go Beyond Sandwiches

Silly. In this economy, it's ALL old school as in sandwiches. And in my view, this is a disastrous move on 'wichcraft's part. They have branded themselves as THE sandwich place. The PREMIERE SANDWICH plance. Now all of a sudden they serve regular food? Huh? That's like a pizza joint, albeit a nice one, starts putting tablecloths and candlelight at night and serving a full on meal. Doesn't make sense. And they are diluting their branding. Let's watch to see how long this will last.

TorontoEater at 2:40PM on 10/28/09

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From Serious Eats

Serious Sandwiches: Town Hall Deli's Sloppy Joe

The link doesn't work.

TorontoEater at 3:50PM on 11/03/09

From Recipes

Seriously Italian: Broccoli Romanesco

Guess I should have actually read the entire posting before I posted. But it seems Gina and I are pretty sympatico in the recipe dept.

TorontoEater at 11:55AM on 10/29/09

From Recipes

Seriously Italian: Broccoli Romanesco

Agree. This Romanesco broccoli/cauliflower is a beautiful thing to look at.

Even better, roasted in the oven, with whole garlic cloves, and good olive oil. When done and still warm, shave some parmesan over. Perfection. Nutty, sweet, even woodsy.

TorontoEater at 11:53AM on 10/29/09

From Serious Eats: New York

'Wichcraft For Dinner: Trying To Go Beyond Sandwiches

Silly. In this economy, it's ALL old school as in sandwiches. And in my view, this is a disastrous move on 'wichcraft's part. They have branded themselves as THE sandwich place. The PREMIERE SANDWICH plance. Now all of a sudden they serve regular food? Huh? That's like a pizza joint, albeit a nice one, starts putting tablecloths and candlelight at night and serving a full on meal. Doesn't make sense. And they are diluting their branding. Let's watch to see how long this will last.

TorontoEater at 2:40PM on 10/28/09

From Recipes

Seriously Italian: Broccoli Romanesco

just bought my 1st romanesco at the Bidwell farmers market here in Buffalo. Since my family is used to seeing odd things pop up at Thanksgiving, I couldn't pass up an opportunity to shock them with a green spaceship!!

Thanks for the recipe ideas. I feared that I had purchased some genetically modified freak veggie.

buffalo mangia at 7:37PM on 11/22/09

From Recipes

Seriously Italian: Broccoli Romanesco

I just saw these at my local co-op the other week and believed them to be either alien food or actual aliens lying in wait for an unsuspecting hippie to take them home. I suppose I'm somewhat of a newbie when it comes to "unusual" ingredients, although I do have a 23-year-old co-worker who had never heard of or seen a fig until a few weeks ago when I brought in your delicious fig and almond cookies. At any rate, I'm going to go hunting for these tonight -- alien or not, if it gets an endorsement from Gina, I'll definitely try it!

jeanine990 at 4:27PM on 11/02/09

From Recipes

Seriously Italian: Broccoli Romanesco

I don't think it's creepy either. It's beautiful.

CJ McD at 12:25PM on 11/02/09

From Recipes

Seriously Italian: Broccoli Romanesco

I have 2 of these in the garden now along with Brussel sprouts, Parsnips & Carrots. All have survived 5 or 6 days below 29 degrees in Northern Illinois. These tolerate cold weather pretty well. If it stays warm for 2 or 3 more weeks I'll have a good harvest. Freezing actually improves the flavor of Brussel sprouts. Some years I wait till Jan or Feb to dig the sprouts out of the snow & enjoy!

tinytim at 5:40PM on 10/29/09

From Recipes

Seriously Italian: Broccoli Romanesco

Fibonacci!

DanielJ at 2:55PM on 10/29/09

From Recipes

Seriously Italian: Broccoli Romanesco

I'm a huge fan, and usually just do the steam/olive oil/garlic thing. Thanks for the pine nuts idea (how can that not be amazing?).

Onepot at 2:14PM on 10/29/09

From Recipes

Seriously Italian: Broccoli Romanesco

The romanesco has been popping up at the farmer's markets lately here in NYC, and I must say I have been enjoying it tremendously.

Served it the other day as a side dish atop a chunky root vegetable puree (carrots, fingerlings, and parsnips), sauteed simply with olive oil, garlic and a good dash of salt. I thought the nuttiness played nicely off of the gentle spice of the parsnip and the sweetness of the carrots. Some toasted pine nuts would have been nice in there, too.

burgerblogger at 1:23PM on 10/29/09

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