Broccoli à la Catalan

A fantastic summer side with grilled chicken! YUM! (Source: Food & Wine Annual Cookbook 2010)

This is Week #4 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.

I adore broccoli and peppers alike, but this recipe is most definitely not one that I would have picked out of a cookbook on my own. Which is precisely why I am loving this challenge! I'm broadening my horizons, and I am finding that I should not be judging recipes so harshly.

This was a fantastic side dish! My husband made chicken to go along with it for dinner, and everything tasted great together. Oooo, I just had an idea! Tomorrow night I am going to cube the leftover chicken and toss it in with the broccoli and peppers. Mmmmm, can't wait. Why do I get so excited about food?

Roast 4 red bell peppers. When they are finished (keep the oven on!), allow the peppers to cool.

Once they have cooled, peel, seed and core them and cut them into thin strips. Place the pepper strips into a bowl along with:

1 tablespoon chopped fresh mint

Salt and pepper, to taste

Spread 1 tablespoon of pine nuts (I used chopped walnuts for this reason) on a pie plate and toast in the oven until golden, about 2 minutes.

In a microwave-safe bowl, combine:

1 tablespoon golden raisins (I used 2 Tbsp)

1 teaspoon sherry vinegar

2 tablespoons water

Microwave for 30 seconds, until the raisins are plump. Let cool, then drain the liquid from the raisins.

In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 2 cups of broccoli florets cut into 3/4-inch pieces, cover and steam until crisp-tender, about 4 minutes. Transfer broccoli to a bowl and toss with:

1 tablespoon extra-virgin olive oil

1 teaspoon sherry vinegar

Microwaved golden raisins

Toasted pine nuts (or walnuts)

Salt and pepper, to taste

Spread the peppers on a platter and top with the broccoli salad. Serve immediately. Enjoy!

Broccoli a la Catalan'

A fantastic summer side with grilled chicken! YUM! (Source: Food & Wine Annual Cookbook 2010)

Contributed by Megan Porta from pipandebby.com.

Published Jan 26, 2011

Serves: 4

Total time: 45 min

BroccoliALACatalan'

Ingredients:

  • 4 red bell peppers
  • 1 tablespoon pine nuts
  • 1 tablespoon golden raisins
  • 2 teaspoons sherry vinegar
  • 1 tablespoon finely shredded mint leaves
  • Salt and freshly ground pepper
  • 2 cups broccoli florets in ¾-inch pieces (from 1 bunch)
  • 1 tablespoon extra-virgin olive oil
Instructions:
  1. Preheat the oven to 450 degrees F. Arrange the bell peppers on a baking sheet and roast, turning once, until charred in spots and tender, about 25 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly.
  2. Meanwhile, spread the pine nuts on a pie plate and toast just until golden, about 2 minutes. In a microwave-safe bowl, combine the raisins with 1 teaspoon of the vinegar and 2 tablespoons of water and microwave on high power for 30 seconds, just until the raisins are plump. Let cool, then drain the raisins.
  3. Peel, seed and core the peppers, then cut into thin strips. Return the peppers to the bowl, stir in the mint and season with salt and pepper.
  4. In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until crisp-tender, about 4 minutes; transfer to a bowl. Add the olive oil and the remaining 1 teaspoon of vinegar and toss. Stir in the raisins and nuts and season with salt and pepper.
  5. Spread the peppers on a platter and top with the broccoli salad; serve right away.