Known internationally for his innovative approach to preparing fine food, Vancouver chef Rob Feenie has turned his considerable talents to dishes that reflect a growing trend toward casual dining.
His latest cookbook is Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends (Douglas & McIntyre, $29.95, paperback).
If getting the kids to eat broccoli is a chore, the father of three includes this recipe in the book. It is one of his children's favourites.
BROCCOLI WITH PECORINO CHEESE
Head broccoli, cut in florets
2 tbsp extra-virgin olive oil
1 cup grated pecorino Romano cheese
1 cup grated Gruyere cheese
Juice of 1 lemon (about 2 tbsp)
Fill a large bowl with ice water. Bring a large pot of salted water to a boil on high heat. Blanch broccoli for 1 minute. Immediately drain broccoli in a colander and plunge into ice water. Drain broccoli again and set aside.
Position an oven rack about 15 cm below broiler element and heat broiler.
In a large frying pan, heat oil on low. Add broccoli and toss to coat well, then add cheeses and toss lightly until warmed through, 3 to 4 minutes.
Transfer broccoli mixture to an ovenproof casserole dish and place under broiler. Watch closely while it forms a light brown crust, 4 to 5 minutes, then remove from oven. Squeeze lemon juice over broccoli and serve immediately.
Makes 6 servings.
