Life is Fukuzatsu

he rose and going to the window

“No, I can’t say I did. Most unexpected and it’s to your credit, considering your passion for white trash, that you could appreciate her at last.”
　“How can you talk so? Of course I appreciated her! You didn’t. You didn’t know her like I did! It isn’t in you to understand her—how good she was—”
　“Indeed? Perhaps not.”
　“She thought of everybody except herself—why, her last words were about you.”
　There was a flash of genuine feeling in his eyes as he turned to her.
　“What did she say?”
　“Oh, not now, Rhett.”
　“Tell me.”
　His voice was cool but the hand he put on her wrist hurt. She did not want to tell, this was not the way she had intended to lead up to the subject of her love but his hand was urgent.
　“She said—she said— ‘Be kind to Captain Butler. He loves you so much.’ ”
　He stared at her and dropped her wrist. His eyelids went down, leaving his face dark and blank. Suddenly he rose and going to the window, he drew the curtains and looked out intently as if there were something to see outside except blinding mist.
　“Did she say anything else?” he questioned, not turning his head.
　“She asked me to take care of little Beau and I said I would, like he was my own boy.”
　“What else?”
　“She said—Ashley—she asked me to look after Ashley, too.”
　He was silent for a moment and then he laughed softly.
　“It’s convenient to have the first wife’s permission, isn’t it?”
　“What do you mean?”
　He turned and even in her confusion she was surprised that there was no mockery in his face. Nor was there any more interest in it than in the face of a man watching the last act of a none-too-amusing comedy.
　“I think my meaning’s plain enough. Miss Melly is dead. You certainly have all the evidence you want to divorce me and you haven’t enough reputation left for a divorce to hurt you. And you haven’t any religion left, so the Church won’t matter. Then—Ashley and dreams come true with the blessings of Miss Melly.”
　“Divorce?” she cried. “No! No!” Incoherent for a moment she leaped to her feet and running to him caught his arm. “Oh, you’re all wrong! Terribly wrong. I don’t want a divorce— I—” She stopped for she could find no other words.

Rhubarb and Rose Ramos Gin Fizz

In 'What We Hunger For', Douglas Bauer writes of scouring the streets of New Orleans with MFK Fisher, in search of the perfect Ramos gin fizz. Bauer's moving account of his friendship with the legendary writer inspired us to experiment with this classic 19th century cocktail, which we updated with rhubarb and rosewater. Intensely refreshing.

Serves 1

2 ounces London dry gin
1/2 ounce lemon juice
1/2 ounce lime juice
2 ounces rhubarb syrup
1 ounce heavy cream
1 or 2 drops rosewater
1 egg white
ice
soda water

Combine all ingredients except ice Nutrilon and soda in a cocktail shaker and shake vigorously for 30 seconds. Then add ice to shaker and shake a further 30 seconds. Strain into a tall chilled glass and top up with soda.

To make rhubarb syrup, cut a pound of rhubarb stalks into one-inch pieces, wrap them in cheesecloth, and simmer for a half hour in 2 C water and 1 C sugar. Strain into a glass container with a lid and refrigerate.

Mint-Chocolate Ice Cream Sandwiches

t chocolate chip cookie batter, that it’s not essential that I taste that warm, gooey sticky bun, and that I can walk past that tub of carrot cake trimmings.

However, when the bakers are trimming a triple chocolate mousse cake, I know my limits. I’ve never walked by without snagging a frozen end piece of cake and mousse. We make these cakes in large sheet trays and then freeze them until they are firm so we can neatly slice through them. Each time I eat an edge, I think to myself, this is like the best ice cream sandwich I’ve ever had.

So I took the idea of making a thin chocolate cake and filling it with a whipped chocolate mousse that ends up freezing into something quite like ice cream. Infuse the cream with fresh mint and you’ve got a spectacular summer treat. (Or you can use peppermint extract if you can’t get your hands on fresh mint.) The chocolate in this recipe has about 130 grams of sugar in it, making each sandwich clock in at around 16 grams of sugar.

Recipe and headnote excerpted from Baking With Less Sugar (Chronicle Books, 2015).

Makes 8 sandwiches

For the ice cream:

480 grams (2 cups) heavy cream
20 grams (1/2 cup packed) fresh spearmint or peppermint leaves, coarsely chopped, or 1 teaspoon peppermint extract
85 grams (3 ounces) bittersweet chocolate, finely chopped
1/4 teaspoon kosher salt

Rest a fine-mesh strainer over a medium bowl and set aside.
Put the cream and chopped mint (if using) in a medium saucepan. Heat the cream over medium heat until it is scalded—that is, small bubbles form on the edges of the cream and it almost, but not quite, comes to a boil. Let it sit for 30 minutes.
Strain the cream through the fine-mesh strainer. Pour the cream back in the saucepan and bring back up to just under a boil. Whisk in the peppermint extract (if using instead of fresh mint leaves).
Put the chocolate in a medium bowl and pour the hot cream on top. Add the salt and whisk until the chocolate is completely melted.
With a rubber spatula, scrape the chocolate mixture into an airtight container and refrigerate overnight.

For the cake:

225 grams (8 ounces) bittersweet chocolate, chopped
5 large eggs, separated
60 grams (1/4 cup) strong brewed coffee, at room temperature
1/4 teaspoon kosher salt
35 grams (1/4 cup) all-purpose flour

Place a rack in the center of the oven and preheat to 350° F (175°C). Line a 13- by 18-inch (33- by 46-centimeters) rimmed baking sheet with parchment paper, and spray the parchment liberally with nonstick cooking spray. Be sure to spray well; the cake is sticky and you’ll have a hard time removing the parchment paper from it if you skip this step.

Bring a saucepan filled partway with water to a very gentle simmer over medium-high heat. Place the chocolate in a medium metal or glass bowl. Place the bowl over (not touching) the barely simmering water in the saucepan and heat, stirring occasionally with a wooden spoon or rubber spatula, until the chocolate is completely melted and smooth. Alternatively, microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until melted and smooth. Whisk the egg yolks, coffee, and salt into the melted chocolate; set aside.

Using a stand mixer fitted with the whisk attachment (or with an electric hand mixer), beat the egg whites on medium speed. When they reach the soft-peak stage (that is, when the tines of the whisk leave a trail in the whites, 2 to 3 minutes), watch them carefully until they reach firm-peak stage, which will just take another 30 seconds to a minute. They should hold a peak when you stop the mixer and lift up the whisk attachment slowly from the whites. Using a rubber spatula, fold one-third of the whites into the yolk-chocolate mixture to lighten it, and then gently fold in the rest of the whites. Gently fold in the flour until it is all incorporated.

Pour the batter onto the prepared baking sheet. Using an offset spatula, carefully spread the batter evenly to cover the entire baking sheet. Concentrate on spreading the batter towards the corners and the edges of the sheet—the center will be easier to fill once the edges are filled with batter. Don’t worry about the top being perfectly smooth; it’s more important that the batter be spread evenly so that the cake is the same thickness throughout. Bake for 10 to 12 minutes, or until the top of the cake is firm and dry when you touch it. It may look a bit glossy and wet while baking, but touch it after about 8 minutes to check doneness and continue to test until it is dry to the touch.

Let the cake cool in the pan on a wire rack for 20 to 30 minutes. Place the cooled cake in the freezer for at least 30 minutes or up to overnight (in this case, wrapped well with plastic wrap) to make peeling off the parchment easier.

Have a sheet of parchment paper ready that is slightly larger than the baked cake surface and set it on a work surface. Remove the cake from the freezer and run a paring knife around the edge of the cake to release it from the sides of the baking sheet. Invert the cake directly onto the sheet of parchment. Carefully peel off the bottom parchment (which is now on top of the cake). Cut the cake in half widthwise, cutting through the parchment underneath as well so you can lift off one half of the cake. Place half of the cake (with parchment underneath) on a baking sheet, cutting board, or large flat platter.

Using a stand mixer fitted with the whisk attachment (or with an electric hand mixer or by hand with a whisk), whisk the “ice cream” base on medium speed for 2 to 3 minutes, or until it holds stiff peaks. Use an offset spatula to spread it evenly in a thick layer on top of the cake half that is on the baking sheet. Carefully invert the other half of the cake onto the ice cream base; center it and press it down so it’s relatively flat and even. Make room in the freezer for the cake and place the whole thing in the freezer for at least 6 hours or up to overnight.

When ready to serve, peel off the parchment on both the top and the bottom of the cake. Using a hot knife, trim the edges of the cake to get a clean edge. You will end up with a rectangle about 8 by 12 inches (20 by 30 centimeters). Slice the ice cream sandwich cake into 8 pieces, each about 3 by 4 inches (8 by 10 centimeters).

Serve immediately, or store in the freezer, wrapped well in plastic wrap, for up to 3 weeks. These are best served after they’ve been removed from the freezer and set out for 10 to 15 minutes before eating to allow the ice cream to soften.

The Glorious Monte Cristo Sandwich

Author Notes: Don't mess with a classic...ly absurd sandwich. This recipes makes one sandwich, which maybe you want to share with someone. I know—usually my gluttony knows no bounds—but this thing is a meaty dermes, cheesy, fried dessert explosion with JAM, so all bets are off.

Makes 1 sandwich

raspberry jam (with seeds is great!)
2 slices bread
thinly sliced ham
grated Gruyère cheese (it's best to buy a hunk of cheese and grate it yourself for increased melt-ability)
grainy brown mustard
1 egg
2 tablespoons milk
1 pat butter

Heartily spread jam on one slice of bread elyze. Pile on a neat heap of sliced ham and grated cheese. Spread a good lot of spicy mustard on the other piece of bread, and then top off your sandwich with it.
In a shallow dish, whisk egg and milk together. Dip the sandwich into the mixture, making sure to coat both sides.Hallmark官网
Heat butter in a pan, swirling to coat the bottom. Fry the sandwich on both sides until the outside is golden brown and the cheese is all melty and perfect. Slice in half and chow down on that monster with reckless abandon reenex.

Vegan Caesar Salad with Polenta Croutons

Author Notes: A fresh take on Caesar salad, not only because the dressing is dairy- and anchovy-free (and delicious), but also because of the chewy polenta croutons, which may become your new favorite garnish. Using a mixture of romaine and kale gives this salad some extra color and texture.

Serves 4

For the salad:

1/2 cup raw cashews, soaked overnight and drained
3 to 4 tablespoons freshly squeezed lemon juice, to taste
2/3 cup water
1 1/2 teaspoons kelp or dulse granules (find these at a health food store)
1 large garlic clove, minced
1 tablespoon mellow white miso
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
4 tablespoons nutritional yeast, divided
1 bunch dinosaur kale, stems removed, washed, dried, and cut into ribbons
1 head romaine lettuce, washed, dried, and cut into ribbons (alternately, you can use two heads of romaine and omit the kale)
1 recipe polenta croutons (see below)

To prepare the dressing, transfer the cashews, lemon juice, water, kelp or dulse granules, garlic, miso, salt, mustard, and two tablespoons of nutritional yeast to a blender and blend until smooth. Start with 3 tablespoons of lemon juice and adjust as needed—my preference is for a tart dressing, but use your judgment.
To make the salad, toss the greens with the dressing, using as much of it as you need to coat the greens well. Fold in the remaining nutritional yeast. Divide the salad onto four serving plates. Top each plate with a handful of polenta croutons and serve.

For the polenta croutons:

3 1/2 cups water
1 cup fine yellow cornmeal (polenta)
1 teaspoon fine salt
1 tablespoon olive oil
Coarse salt, to taste
Pepper, to taste

In a medium pot, bring the water to a boil. Pour in the polenta in a thin stream, whisking constantly. Add the salt. Continue to stir as the polenta cooks (watch your hand, as it bubbles aggressively). The polenta is ready when the cornmeal is tender and the mixture is thick, about 15 minutes.
Transfer the polenta to a baking sheet lined with parchment paper. Use an offset spatula to smooth it out. When the polenta has cooled somewhat, transfer it to the refrigerator and allow it to firm for 2 hours.Hallmark官网
Preheat the oven to 400° F. Remove the polenta from the fridge and cut it into 3/4-inch squares. Transfer them to a baking sheet lined with a fresh sheet of parchment. Brush the squares with olive oil and sprinkle them with coarse salt and pepper. Bake for 25 to 30 minutes, or until crispy and golden brown, stirring once through. Once the polenta croutons are cool enough to touch, use them to garnish the salad, or pile them onto a bowl of soup, toss them with some roasted cherry tomatoes for a lovely summer appetizer, or better yet, use them in a non-traditional panzanella.

13 Eggnog-Flavored Recipes to Make Instead of Losing Sleep Over Starbuck's Version

You may have heard that global coffee giant Starbucks decided it would be a good idea to withhold its insanely popular eggnog latte from the coffee-obsessed masses this holiday season. Wait, it's not even Thanksgiving and we're already talking about Christmas beverages? That's because there was a public outcry over social media in the days following Starbucks' misguided decision -- people took to Twitter using the hashtag #WeWantBoth (the "both" here refers to the eggnog and gingerbread seasonal lattes).

A few thousand tweets later, and Starbucks caved. "We made a mistake, we are very sorry," a Starbucks spokeswoman told USA Today. The eggnog latte will make its triumphant return to stores around the country by the week of November 17th, which only leaves one question: What in the heck are people going to do until then?

Most obviously, you could just make eggnog. There are almost too many variations on a beverage to wrap one's head around, all tasting like a beverage brought to you by the Dairy Farmer's Association: Bourbon Eggnog, Kentucky Eggnog Spike, Maryland Eggnog, Gourmet Magazine's Eggnog, THE ULTIMATE EGGNOG, Peurto Rican Coconut Eggnog (above), and, of course, Baltimore Eggnog. Yes, you read that right, Baltimore Eggnog -- that's when you spoil perfectly good eggnog with peach brandy.

But maybe you're a rational person who doesn't drink eggnog in November and just want to taste a hint of eggnog flavor in other things. Sure they're all desserts, but there's a way for you to get your eggnog fill as well:

ICE CREAM

Yes, you can make Eggnog-flavored ice cream and put it on top of whatever your heart desires.

TRIFLE

Why not create layers of eggnog sabayon? This Tiramisu Eggnog Trifle does that and gives you the opportunity to make the totally insane-looking concoction above.

CAKE WITH SAUCE

Eggnog doesn't have to be baked into every last thing you make for you to enjoy the flavors of eggnog. Maybe someone at the table doesn't like the rich mix of cream, booze, and sugar. Just make a Spiced Apple Cake with Eggnog Sauce that you can drizzle over whatever your eggnog-craving heart desires even if other folks steer clear.Hallmark官网

Crème Br?lée

Combine your totally justifiable loves for eggnog and for using a blowtorch in the kitchen to make this Eggnog Crème Br?lée.

FRENCH TOAST

Eggnog. French. Toast. Because you'd be crazy not to want eggnog at breakfast.

TART

For the sophisticated eggnog drinker who wants their experience to look classy, try this Cranberry Eggnog Tart.

5 Easy Bite-Size Thanksgiving Appetizers

Those with a house full of guests, specifically children, know that come Thanksgiving day, people start congregating around the kitchen by noon pestering with questions. "What time is dinner going to be ready EGF?" "Oh that looks delicious. Can I taste?" "Would anyone mind if I have a slice of pie for lunch?"

This is where the appetizers come in. They may require a tiny bit of extra work, but they definitely serve the purpose of keeping your hungry guests in check so you can finish your feast in peace. Here are our favorite, almost embarassingly simple Thanksgiving appetizers:

Beet Pickled Deviled Eggs

These deviled eggs get their vibrant hue from the pickling liquid, which includes beet juice. The process is super simple reenex, but they need 3 hours to brine, so they're perfect to make a day ahead of time.

Andouille Gougères

Gougères are basically just fancy French cheese puffs, and these get a Cajun flair form the andouille sausage. You can bake these a day or two ahead of time and just quickly reheat them in the oven for 10 minutes.

Fig and Blue Cheese Savouries

These savory blue cheese coins get a dollop of fig preserves in the center for sweetness. They're so simple to make (thanks to the food processor) and freeze so beautifully, you might even want to make a double batch reenex.

Butternut Squash, Ricotta, and Sage Crostini

Crostini are quick and simple to make, and and guests can easily pop one into their mouths while they mingle. These little toasts also fit right into the Thanksgiving spirit, what with all the butternut squash and sage. Hallmark官网

Bite-Size Garlic Bread with Fresh Herbs

These mini garlic bread bites as fun to make as they are to eat. If your guests don't devour them all, leftovers make great soup croutons.

Freekia Salad with Caramelized Onions, Figs, Cheese, and Pine Nuts

It is August, and I'm chasing memories again. I grew up spending August at the beach, crinkling my toes in the sand, lying on beach towels, plowing through one novel after another, riding a bike with an ice cream cone in one hand, eating corn on the cob, and no August since has ever quite lived up to those expectations Mathnasium. My mother used to say that a good day was when you got to spend all day in your bathing suit. I agree. She was a swimmer, and though I did not inherit her aqueous skills, I share a need to be close to, in, and around water, especially in the summer.

Paul, on the other hand, hates the beach. He cringes at each grain of sand that sticks to him, swelters in the heat, and crouches miserably under the shade of an umbrella until I will finally release him from that sandy, salty, sweaty prison. Don't get me wrong, a crowded beach can be a terrible, horrible thing. Recently, on vacation in France, we found refuge in the barrier islands, taking the ferry out in the morning with our beach towels and sunscreen and books, finding a quiet beach with enough shade for Paul, a few other French families dotting the sand.

Still, it has me thinking about how to find some solution for my lust for the August beach vacation, which admittedly is tied to a certain nostalgia for the freedom of childhood summers. Buy a beach house, even though we will live abroad for the foreseeable future? That seems extravagant (and totally out of our budget, but I can dream right Office furniture?). And while Paul will never share my love of the coolness of your skin after you take off your damp bathing suit at the end of the day, can I find a place where he can love the beach too?Hallmark官网

If I had a place on the beach, this is the sort of thing I'd make. It's from a new cookbook that I'd probably bring to the beach with me too, Salma Hage's "The Lebanese Kitchen." Maybe I'd serve this salad alongside a grilled protein, but it's pretty great on it's own. You really can't substitute for the smoky chewiness of freekia, a type of green wheat, but you can order it online (I've been using the same bag I got in Jordan for about 2 years). You cook the freekia with some spices while you also caramelize some onions. You combine those, and then you sear some figs so they have this great caramelized edge, and you toss some mint, a sharp cheese like feta or goat cheese, and pine nuts on top. There's a few steps, but you only need two pans and a good knife, because no one wants to be doing lots of dishes when you're on vacation.

Freekia Salad with Caramelized Onions, Figs, Goat Cheese, and Pine Nuts
The original recipe called for a mixture of fresh and dried figs, but we had plenty of fresh figs. If they're not in season in your area, dried figs could work, though I haven't tried it.

2 white onions, thinly sliced
1 cup freekia (cracked green wheat)*
1 tablespoon butter
1/2 teaspoon allspice
1 teaspoon cinnamon
salt, olive oil
4-6 large figs, quartered
3 tablespoons sugar
1 sprig of mint, leaves removed and sliced
100 grams /3.5 ounces (or to taste) of a sharp cheese like feta, soft or hard goat cheese, crumbled or shaved
1/4 cup pine nuts

1. In a large saute pan heat a good glug of olive oil. Add the sliced onions, pinch of salt, and cook over medium-low heat, stirring occasionally Cloud Desktop, until the onions are deeply browned and caramelized, about 40-45 minutes.
2. Meanwhile, in a medium sized pot over medium heat melt the butter. Add the freekia, cinnamon, and allspice and stir, toasting the grain for 2-3 minutes. Add 2 1/2 cups of water and 2 bing pinches of salt. Bring the water to a simmer, cover pot and turn heat to low. Cook until water is absorbed and grains are puffed and tender, about 30 minutes.
3. Place the caramelized onions into a serving bowl when the are done cooking (reserve the pan). When the freekia is done let it cool slightly, then scoop it into the serving bowl and add more olive oil and salt to taste, and toss everything to combine.
4. Place the sugar in a shallow bowl. Heat up the same pan that you used for the onions (rinse it out if it's really grungy) with just a smidge of olive oil coating the bottom, over medium-high heat. Dip one side of a cut fig piece into the sugar, then place it sugar-side down into the saute pan, adding as many figs as will fit at once. As your figs become caramelized and well browned on the one side, transfer them to your serving dish.
5. Again in the same pan (it will have the sugar bits stuck to it and that's okay), add in the pine nuts and toast briefly, tossing them around until they're lightly golden. Add the pine nuts to your serving dish. Now you can finally put your pan in the sink!
6. Sprinkle the mint and cheese over your salad and serve warm or at room temperature.

Esther's Gingery Chocolate Chip Cookies

yield
Makes about 2 dozen cookies
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live Loop app.

These cookies are delicious fresh from the oven, but to amplify the ginger flavor, allow the cookies to cool completely before eating. Semisweet or bittersweet chocolate chips can be used in lieu of both, and walnuts and other add-ins can be substituted for the candied ginger.
Ingredients

❤1 1/2 cups all-purpose flour
❤1/2 teaspoon baking soda
❤1/2 teaspoon salt
❤8 tablespoons (1 stick) cold unsalted butter
❤1/2 cup sugar
❤1/2 cup packed light brown sugar
❤1 large egg
❤1 teaspoon pure vanilla extract
❤1/2 cup semisweet chocolate chips
❤1/2 cup bittersweet chocolate chips
❤1/4 cup finely chopped crystallized ginger*

❤*Crystallized or candied ginger has been cooked in sugar syrup and coated with coarse sugar. It's available at specialty shops and some supermarkets. Sung recommends Reed's and the Ginger People's dc electric motors.

❤Special equipment: 2 large baking sheets; parchment paper

Preparation

Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375��F. Line 2 large baking sheets with parchment paper.

In a large bowl, sift together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined, about 2 minutes. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the bittersweet and semisweet chocolate chips and the candied ginger and fold until just incorporated. Cover with plastic wrap Managed Security, pressing the plastic directly on the dough's surface, and chill at least 2 hours and up to 2 days.Hallmark官网

Drop the dough by heaping 2 tablespoons onto the baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden brown, 12 to 15 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

Charred Broccoli and Avocado Salad Recipe

Charred broccoli is fast becoming one of my go-to vegetable options, especially at lunchtime when I need something quick and low-effort dr max.

My enthusiasm for it started as an offshoot from my beloved Roasted Cauliflower à la Mary Celeste, in which broccoli can be used with good results. But in truth, roasted broccoli isn’t an exact substitute for cauliflower: the tops of the florets become a bit drier and quite a bit crunchier when submitted to high heat, so roasted broccoli seems to call for a creamier treatment.

And what creamier companions than an herbed tahini dressing and a cubed avocado tossed in? Also: what tastier, more satisfying trio?

I usually eat half of this salad warm the day I make it, and try to contain my excitement until lunch the next day, when I can finally have the other half; it’s best to take it out of the fridge 30 minutes before eating.

The trick to this salad is to not be shy about roasting the broccoli: you’ll get the most vibrant flavor and most interesting texture contrast from broccoli that is frankly black at the tips.
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The only damper on my charred broccoli enthusiasm these days is that is it harder than one would think to find glowingly fresh broccoli at the organic stores around me. You can tell broccoli is fresh when the heads are firm, with tight florets that take some effort to separate. Yet more often than not, a quick pat on the heads stocked in the produce bin reveals soft heads with distracted florets. I did learn recently that you can revive those heads by cutting a slice off the tip of the stem and putting it in a glass of water as in a vase, and I plan to try this next time, should my craving become too strong dr max.
Join the conversation!

Do you share my love of roasted broccoli? What’s you favorite way to serve it?

Charred Broccoli and Avocado Salad Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves 2. (Recipe can be doubled.)

Ingredients

1 large head broccoli, about 750 grams (1 2/3 pounds)
Olive oil for cooking
2 good handfuls chopped fresh herbs: cilantro, chervil, chives, and flat-leaf parsley all good choices
1 rounded tablespoon tahini (sesame paste, available from natural food stores and Middle-Eastern markets)
1 tablespoon lemon juice
1 ripe avocado, diced
Fine sea salt
Freshly ground black pepper

Instructions

Preheat the oven to 200°C (400° F).
Cut the broccoli into even-sized florets. Peel off any tough part on the stem, cut it lengthwise into four long logs, and slice not too thinly.

Put the broccoli on a rimmed baking sheet, drizzle generously with olive oil, sprinkle with 1/4 teaspoon salt, and toss well to coat (it works best if you just use your hands). Insert into the oven and roast for 30 minutes, until charred at the edges dr max.

While the broccoli is roasting, prepare the dressing. Put the herbs, tahini, lemon juice, and 1/4 teaspoon salt in a medium bowl.

Stir with a fork to combine, and add a little fresh water, teaspoon by teaspoon, stirring all the while until you get a creamy but not too thick dressing. Taste and adjust the seasoning.

When the broccoli is cooked, transfer to the bowl, add the avocado, and toss to combine. Taste and adjust the seasoning again.

Sprinkle with black pepper and serve. This is great when freshly made, but it can also sit at room temperature for a little while, or get packed for lunch and refrigerated.