Romanesco Invades the OFM

Romanesco broccoli, that is. This most unusual of crucifers -- looking like alien vessels, shrubbery maintained by garden gnomes or perhaps an oddly green coral outcropping -- is actually a variant form of cauliflower, known for its visually stunning fractal appearance as much as for its tastiness. When I spotted a bin full of perfectly fresh specimens at North Star Orchard's stand at last week's OFM, I couldn't resist taking one home.

The question was what to do with it once I got it home. Not one to cook from recipes very often, I decided to just wing it, my only parameter being to utilize ingredients from the Oakmont Market wherever possible. Here's what I came up with -- my "recipe," if you insist.

Romanesco cidrée au gratin
(Don't let the fancy French name scare you. It's really easy.)

Ingredients:

- One medium-large head of Romanesco, florets divided and stem chopped in 1/2 inch cubes.
- One medium yellow onion, diced
- A few ounces of fresh apple cider
- Olive oil
- Salt and pepper to taste
- Cheddar, Jack, Gruyere or other semi-soft cows' milk cheese, grated or thinly sliced.

Directions:

- Preheat oven to 375 degrees F.
- Steam Romanesco until al dente. If using the stem, give the stem pieces a brief head start.
- Meanwhile, sautée onion in olive oil until aromatic and soft.
- Remove Romanesco from the steamer, shake off excess moisture and add to the sautée pan, cooking together with the onions for a minute or two, just enough to let the flavors meld.
- Add apple cider to the pan -- I used the delicious cider from Fruitwood Orchards -- and simmer until cider reduces by about half.
- Transfer contents of pan to an oven safe casserole, top with cheese of your choice and bake in oven until cheese starts to bubble. I used Gruyere (that I already had on-hand) but the Cheddar or Jack from Hillacres Pride should work mighty fine.
- Remove from oven and you're ready to enjoy.

Can be served on its own as a side dish or over brown rice or other grain of choice as a main course.

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Posted by David McDuff, HTFMA
McDuff's Food & Wine Trail