Recipes : Broccoli

Broccoli salad with garlic and sesame

Submitted by Maryellen
Adapted from New York Times

Ingredients:

  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon kosher salt, more to taste
  • 2 pound broccoli, cut into bite-size florets
  • 3/4 cup extra virgin olive oil
  • 4 fat garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 2 teaspoons roasted sesame oil
  • Large pinch crushed red pepper flakes.

Make It:

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings and serve

Read the original recipe.

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Broccoli with garlic, butter and lemon

Submitted by Maryellen
Adapted from Alice Waters, the Art of Simple Food

Ingredients:

  • Broccoli
  • 3 tablespoons butter
  • 2-3 cloves garlic, chopped or pounded
  • Lemon

Make It:

Trim the broccoli into pieces.  You can peel the stalks and slice them up in addition to the florets.

Melt the butter, add the garlic, and cook just until it starts to bubble.  Turn off the heat and add a big squeeze of lemon juice.

Steam the broccoli just till it turns bright green but is still a bit crunchy. Remove from the heat, put in a serving bowl and oout the flavored butter over it.  Enjoy!

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Warm New Potato and Broccoli Salad with Chipotle Vinaigrette

Submitted by Maryellen with thanks to Sandy Paritz!
Adapted from Field of Greens
Warm New Potato and Broccoli Salad with Chipotle Vinaigrette

Ingredients:

  • 2 pounds new potatoes, cut into even sizes
  • Olive oil
  • Salt and pepper
  • 1 garlic clove finely chopped
  • One recipe fiery, crispy broccoli (without the hot pepper)
  • Romaine torn into bite size pieces, enough to cover the plate
  • 1 tablespoon coarsely chopped cilantro
  • 1 chipotle pepper (use more if you like it hot!)
  • 2 tablespoons lemon juice
  • 1 tablespoon mild vinegar (I used rice vinegar)
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, chopped
  • 4 tablespoons olive oil

Make It:

Preheat the oven to 550. Take the stem and seeds out of the chipotle. Pour a little (like a teaspoon or two) boiling water over the chipotle, cover and let it soak to soften.

Toss the potatoes in a large baking dish olive oil to coat them lightly and sprinkle with a few pinches of salt and pepper. Roast until tender, about 30 minutes.

Make the vinaigrette. Finely chop the softened chipotle and whisk with the garlic, mustard, lemon juice and vinegar. Add the oil to emulsify, and salt, if you want to. (I did this all in the mini bowl of my food processor.)

Line your platter with the romaine (or use other salad if you like).

When the potatoes are close to tender, make the broccoli recipe. Once both those are done, toss with the vinaigrette and cilantro and pile on top of your salad on the platter.

Eat right away, while warm.

Get the recipe for fiery, crispy broccoli.

Read another version of this recipe.

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Fiery, Crispy Broccoli

Submitted by Chris Lehrich

Ingredients:

  • Ingredients - 1 bunch broccoli
  • 1 clove garlic, minced
  • 1 pinch hot pepper flakes (optional)
  • 1 healthy pinch salt
  • 1 tablespoon peanut or canola oil

Make It:

Cut up into broccoli florets. You can also include slices of stem if you want.
Heat a heavy pan (cast iron, wok or some such). Add the oil and heat until it smokes.
Throw in broccoli and toss or stir until the broccoli starts to scorch. A little bit of brown is not worrisome here.
Throw in minced garlic, hot pepper flakes, and a healthy pinch of salt.
Cover and turn heat down to medium low and cook for 2-4 minutes until broccoli is tender.
Serve and enjoy!

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Broccoli and Walnut Pizza

Submitted by Kat
Adapted from The Cooks’ Garden

Ingredients:

  • one pizza crust (homemade or store bought)
  • 8 oz fire roasted tomato sauce
  • 1 ½ cups grated mozzarella chese
  • ½ cup grated parmesan cheese
  • 1 cup broccoli florets, cut small
  • ½ cup toasted walnuts, chopped
  • 1/4 cup black olives (optional)
  • Cornmeal

Make It:

Preheat oven to 450. Roll out pizza dough. Sprinkle cornmeal on thin (not insulated) cookie sheet or pizza pan. Put dough on. Top with tomato sauce, grated cheeses, broccoli, walnuts and olives. Bake for 25 minutes.

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Cream of Broccoli Soup

Adapted from very loosely based on a recipe in Deborah Madison’s Vegetable Soups

Ingredients:

  • 3 large, dense, moist potatoes (like the red ones this week)
  • 3 cups good chicken (or other) stock
  • 1-2 pounds broccoli (half or all of the broccoli this week, depending on how you like it)
  • 1 onion
  • ½ tsp marjoram
  • ½ tsp thyme
  • 1 bay leaf
  • 1 big clove garlic
  • 1½ tablespoons butter
  • 1½ tablespoons milk
  • ½ cup milk
  • 1 cup grated cheddar cheese

Make It:

Peel the potatoes, dice, and put in a pot with the stock and set to simmer. Add onion, chopped. Take the broccoli stems off, peel them, dice them, and add to the potatoes too. Add the herbs and minced garlic. When the potatoes are tender (10-15 minutes), remove the bay leaf and then blend in at least two batches. Blend gently and leave less than totally smooth because otherwise the potato might get gummy. Put back in a big soup pot.

Chop the broccoli florets into bite size pieces. Peter likes chunky soup so I left them on the large side of bite size.

Melt the butter, add the flour, stir for a minute or two, then slowly add the milk to basically make a milky sauce.

When you are ready to eat, heat up the potato etc. base of the soup, add the florets and cook just a minute, then add the milky sauce and grated cheese and enjoy.

Mimi - our beloved intern - does not drink milk or cheese so she had the soup without the milky sauce and cheese and it was pretty darn good that way too, she said.

Deborah Madison says to add mustard and cayenne, but I didn’t. She list curry as an option.

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