---

In this column before me, Alice always pushed me to try new things. Some of her recipes are just things I frankly wouldn’t typically try to make, but she would come in each week and she’d always ask me if I made a recipe or which one I would make, and when I told her I didn’t like something or might not like to do one of them, she would always scold me and say I didn’t know unless I tried it. So today’s column isn’t so much about foods that I dislike, just about some stuff that I would typically read and just pass over it and not give it a try. But this week, I stopped at them and we’re going to give them a try!

+ + + +

BROCCOLI CAESAR SALAD

For the Salad:

2 cups (1-inch) pieces sourdough or crusty French bread

1/4 cup olive oil

2 Tbsp. freshly grated parmesan cheese, plus more for serving

1 garlic clove, finely chopped

3/4 tsp. kosher salt

1/2 tsp. black pepper

2 large broccoli crowns (about 1 ½ pounds)

For the Dressing:

1/4 cup plain Greek yogurt

2 Tbsp. freshly grated parmesan cheese

1 Tbsp. dijon mustard

1 Tbsp. olive oil

2 tsp. Worcestershire sauce

1 tsp. red wine vinegar

2 garlic cloves, finely chopped

1 anchovy fillet, finely chopped

Grated zest and juice of 1/2 lemon

1/2 tsp. black pepper

1/4 tsp. kosher salt

For the salad: Preheat the oven to 400°F. Spread the bread on a baking sheet. Drizzle with 2 tablespoons of the olive oil and toss with the parmesan, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Bake, turning once, until evenly browned, 10 to 12 minutes.

Meanwhile, cut the broccoli into bite-sized florets. Trim and discard the tough, woody ends of the stems. Peel the remaining stems with a vegetable peeler to remove the fibrous outer layer, then thinly slice into rounds.

Spread the broccoli on a second baking sheet. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with the remaining ½ teaspoon salt and ¼ teaspoon pepper; toss to coat. Roast until the broccoli starts to brown and the stems are tender when pierced with the tip of a paring knife, 15 to 18 minutes.

For the dressing: In a large bowl, whisk together the yogurt, parmesan, mustard, olive oil, Worcestershire sauce, vinegar, garlic, anchovy, lemon zest, lemon juice, pepper, and salt. Add the broccoli and croutons and toss to coat.

Transfer to a serving bowl and top with plenty of parmesan.

+ + + +

PERFECT POT ROAST

4 to 5 lb. whole chuck roast

Kosher salt and pepper, to taste

2 Tbsp. olive oil, plus more as needed

2 whole onions

6 to 8 whole carrots

1 cup red wine (optional, you can use beef stock instead)

2 to 3 c. beef stock

3 sprigs fresh rosemary, or more to taste

3 sprigs fresh thyme, or more to taste

2 Tbsp. tomato paste (optional)

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Preheat the oven to 275˚F. Heat a large pot or Dutch oven over medium-high heat. Then, add the olive oil (or you can do half butter, half olive oil).

Cut the onions in half and cut the carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add the onions, browning them on one side and then the other. Remove the onions to a plate. 

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. 

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides, until it is nice and brown all over. Remove the roast to a plate. 

With the burner still on high, use either red wine or beef stock (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor. 

When the bits on the bottom of the pan are loosened place the roast back into the pan and add enough of the beef stock to cover the meat halfway. Add in the onion, carrots, rosemary sprigs, and thyme sprigs. Add tomato paste if to your liking (it makes the liquid a little richer.)

Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4- to 5-pound roast, plan on 4 hours.

+ + + +

CORNMEAL COOKIES

1 1/3 cups all-purpose flour

3/4 cup yellow medium-grind cornmeal

3/4 cup granulated sugar

1/3 cup light brown sugar

1 1/2 tsp. baking soda

1/4 tsp. kosher salt

3/4 cup (1½ sticks) cold salted butter, cubed

1 large egg

2 tsp. vanilla extract

Flaky sea salt (optional)

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking soda, and salt. Work the butter in with a pastry cutter or 2 butter knives until the mixture resembles wet sand, 2 to 3 minutes. 

In a small bowl, beat together the egg and vanilla extract. Add to the flour mixture and stir until well combined and the dough holds together when pinched. (Using your hands to mix helps.)

Scoop the dough into 1-tablespoon balls and place on a baking sheet or a large plate. Chill the dough in the refrigerator for at least 30 minutes or up to 6 hours, covering the baking sheet with plastic wrap if chilling longer than 30 minutes. 

Space 8 dough balls on each prepared baking sheet about 2 inches apart and bake until golden, 10 to 12 minutes. Sprinkle the cookies with flaky salt before letting them cool completely on the baking sheet. Repeat with the remaining dough.

+ + + +

THREE INGREDIENT ARTICHOKE DIP

1/2 cup chopped marinated artichoke hearts, plus 1 tablespoon marinating oil

2 cups loosely packed baby spinach, chopped (about 2 ounces)

1 cup store-bought or homemade queso blanco dip 

Tortilla chips or pita chips, for serving

Heat the artichoke marinating oil in a small saucepan over medium heat. Add the spinach and sauté until wilted, 2 to 3 minutes. 

Stir in the artichoke hearts and cook until lightly golden, 3 to 4 minutes. Stir in the queso blanco dip and cook until steaming hot. 

Pour into a small bowl and serve with tortilla chips or pita chips.

TFD: “Whoever fights monsters should see to it that in the process he does not become a monster. And if you gaze long enough into an abyss, the abyss will gaze back into you.” - Friedrich Nietzsche

---