It has been a little while since I posted a recipe. I have been concentrating on posting some restaurants lately, but cauliflower and broccoli are in season so I wanted to post a dish I made last week. The dishes inspiration came from our garden and JBG weekly box. I also bought some rye berries and had some rye bread left over from ruebens I had made the day before. That is really where the dish was born. This is a great appetizer or vegetarian dish that uses local produce mixed with earthy flavors. Here is the recipe hope you enjoy it.
1 cup of rye berries (water, carrot, garlic cloves, thyme sprig)
4 oz of mitake mushrooms
1 tbsp lemon zest
1 tbsp of chopped dill, chives, parsley
1 tbsp of olive oil
1/2 head of purple cauliflower blanched
1 small head of broccoli blanched
2 tbsp of butter
splash of sherry vinegar
1/2 cup of almond milk
1/4 cup of yogurt
1/4 cup of goat cheese
salt to taste
broccoli flowers, micro beet, rosemary flowers, rye croutons, shaved radish
For the rye,
Rinse rye berries in cold water and discard the water. Then fill a pot with 3 cups of water, carrot, garlic cloves, thyme, and a tsp of salt. Bring to a boil then add your rye berries. Cover and turn down to a simmer. Cook for 45 min- 1 hour or until the berries are tender. Strain off excess water and pour onto a sheet pan lined with parchment paper to cool. Discard garlic, carrot, and thyme. Allow to cool to room temperature. Once cooled place rye in a bowl. Add lemon zest, olive oil, dill, chives, and parsley. Season with salt and pepper
In a saute pan on medium high heat add butter, 1 tbsp of olive oil, and mushrooms. Saute for 3 minutes and then add your broccoli and cauliflower. Cook for another 2 minutes and then season with salt, pepper, and a splash of sherry vinegar.
For the sauce simply add yogurt, almond milk, and goat cheese together in a bowl. Mix with a hand immersion blender. Season with a pinch of salt.
To finish add a spoonful of the rye berries mixture down in a bowl. Then place the broccoli, cauliflower, and mitake mushrooms on top. Garnish the plate with broccoli flowers, micro beet, rosemary flowers, shaved radish and rye crouton crumbs. Spoon the sauce around the plate. Serve and enjoy!