Thursday, December 8, 2011

Broccoli and Potato Gribiche

One of the problems of getting a new cookbook that you love is that you spend a whole lot of time cooking out of it and then posting subsequent blogs from it to the point where you bore your friends (we should all have such problems, right?)  Well, bored friends, sorry to say this recipe is another from Heidi Swanson's Super Natural Every Day.  
That said, this gribiche it is one of the very best ways that I can think of to eat broccoli.  Because no one really loves broccoli. Oh sure, there are those that profess to hate it (G. H. W. Bush) and those that don't mind eating it.  But no one ever says, "wow, I am craving a stalk of steamed broccoli," the way they might crave a slice of watermelon, or a glass of cold milk, or a triple scoop sundae with salted caramel sauce. Make it this way and you might find yourself actually thinking about it the next day and hoping that there are still leftovers in the fridge.

1 1/2 pounds potatoes (waxy type as opposed to baking potatoes are best), unpeeled and scrubbed (I just bought the little potatoes from TJs)
1/2 cup plus 2 tablespoons extra virgin olive oil
Kosher or sea salt
12 ounces broccoli cut into florets
4 large eggs, hard-boiled and peeled (directions for pretty egg yolks are below)
2 tablespoons red wine vinegar
1 to 2 teaspoons Dijon-style mustard
1 tablespoon capers, chopped
2 shallots, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon (don't skip really makes the flavor pop.  If you aren't growing some in your backyard, go to a Persian or Kosher market to buy it.)
1 tablespoon chopped fresh chervil, chives, or green tops of green onion
Perfect Hard-Boiled Eggs 

Place the eggs in a pot of cold water and bring to a boil.  Turn off the heat and cover the pan.  Let sit for 10-15 minutes then rinse in cold water.  Put them in the fridge to cool further.  You can do this days before you make the dish.

Broccoli and Potatoes
Preheat the over to 400 degrees and put a baking sheet in while it is warming up.
Cut the potatoes into chunks about the size of your thumb.
Using your hands, toss the potatoes with 1 tablespoon of olive oil and turn them onto a sheet pan and sprinkle with salt.
Put the potatoes on the preheated baking sheet and return to the oven, roasting them until they are cooked through and browned (about 30 minutes); do not stir or move the potatoes during this time for best results.
About 15 minutes before you think the potatoes are done, add 1 tablespoon of oil to the broccoli and toss to coat.
Arrange the broccoli in a single layer on a sheet pan and sprinkle with salt.
Put the broccoli into the oven and roast untouched; the potatoes and broccoli should be done about the same time and both should show signs of browning and slight char (on the broccoli).
Gribiche Dressing
Remove the yolk of one of the hard-boiled eggs and mash in a medium sized bowl.
Slowly add 1/2 cup of olive oil beating constantly with a wire whisk; the dressing should look smooth and glossy.
Whisk in the vinegar, followed by the mustard, whisking each ingredient into the dressing for uniform consistency.
Stir in the capers, shallots, herbs, and 1/4 teaspoon salt.
Chop the peeled hard-boiled eggs and add them to the dressing.
Place the warm potatoes and broccoli into a large bowl and gently fold in three-quarters of the dressing.
Taste and adjust seasoning if needed, adding more of the dressing if desired.
Serves 6