How we navigate this ridiculous, glorious and challenging time of year is a theme I will probably stay with through most of December. I’m in the thick of three big projects in addition to my cookbook and this site, and I just want to stay sane. To breathe. I want to enjoy the heck out of my favorite month.
And perhaps because this month starts with my birthday and finishes with New Year’s Eve, I’m extra inclined to treat myself. I’m really enamored with holding on to the little things to keep that sense of calm and wonderment. Giving ourselves little gifts counts, on my list, among the things that we need to stay sane right now. I’m not talking about ridiculous shopping sprees or extravagant purchases. I’m talking about treating ourselves to things that make us happy, that enrich us a little: a wholesome midweek dinner with a little side of broccolini tossed with smoked paprika, a really lovely bar of dark chocolate, a huge bag of Satsuma mandarins, or a new cookbook to browse before bed. Or perhaps it’s one hour of yoga. Or a long walk at dusk. Or a half hour spent listening to your favorite album. I say hoard those things. Be selfish about them. It makes us less selfish elsewhere in our lives.
So in the spirit of treating ourselves, and because I love the community that Food52 has cultivated, I’ve decided to go for it, to offer my very first ever giveaway: Food52’s newest cookbook! There are not one but two copies up for the offering. So do it. Treat yourself a little. Just leave a comment below between now and Wednesday, December 5th at 9 PM PST to be entered.
ROAST BROCCOLINI WITH SMOKED PAPRIKA VINAIGRETTE
adapted from the Food52 Cookbook, Volume 2
1 bunch broccolini, rinsed and trimmed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 clove garlic, pressed
1 tablespoon sherry vinegar (sub red vinegar)
1/4 cup marcona almonds (or use toasted, sliced almonds)
Preheat oven to 425 degrees.
In a large roasting pan, toss the broccolini with a drizzle of olive oil. Sprinkle with sea salt and roast until tender and caramelized but not overcooked, about 12 minutes or so.
While the broccolini roasts, add two tablespoons of olive oil to a small skillet. Over a medium low heat, add the pressed garlic and paprika. Stir and remove from heat. Let cool for a few minutes, then add the sherry vinegar. Whisk thoroughly.
When the broccolini is ready, add to a mixing bowl and toss with the vinaigrette. Finish with marcona almonds. Serve hot!