Posts Tagged ‘broccoli’

Broccoli and Broccoli Raab on Bruschetta

Posted July 11th 2011 under: appetizers & snacks, recipes, side dishes
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This recipe is from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison.

This recipe is designed for Broccoli Raab, but also works for other greens such as beet greens, turnip greens, and mustard greens.

1 lb broccoli
1 large bunch broccoli raab or other greens
sea salt
2 TBS olive oil
2 cloves garlic, 1 minced and 1 cut in half crosswise
several pinches red pepper flakes
2 TBS chopped oregano
aged red wine vinegar
4 large slices hearty country bread
1/2 to 1/2 lb fresh mozzarella, thinly sliced

1.Thickly peel the broccoli stems.  Coarsely chop the broccoli.  Coarsely chop the broccoli raab or other greens, including stems.

2. Bring a large pot of water to a boil.  Add salt, then the vegetables.  Cook until tender, about 5 minutes, then scoop them into a colander to drain.  Reserve 2 cups of the cooking water.

3. Warm the 2 TBS oil in a nonstick skillet.  Add the vegetables along with a cup of the reserved cooking water, the minced garlic, pepper flakes, and oregano.  turn with tongs to mix in the garlic, then lower the heat.  make sure there’s ample liquid in the pan.  The greens shouldn’t fry, plus you’ll want the extra liquid to spoon over them.  Taste for salt, then season with a few drops of good, strong vinegar.

4. Preheat the broiler.  Toast the bread, then rub it with the halved garlic clove.  Immediately lay the cheese over the top, then broil until it begins to droop or bubble a little.  Transfer the toasts to plates, then cover them with the greens and their juices.  Add a few drops of olive oil to each, as well as any remaining pan juices.

Stir-fried Broccoli in black bean sauce

Posted July 20th 2010 under: recipes, side dishes, vegetarian
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This is another Chinese-style way to cook broccoli.  It uses fermented black beans, which should be purchased at an oriental grocery store (you should buy the YangJiang brand).  The recipe is from “The Key to Chinese Cooking” by Irene Kuo (Knopf, 1980).

1 bunch broccoli, about 2 pounds
1 heaping TBS fermented black beans
1 or 2 large cloves garlic, coarsely choppped
2 quarter-size slices of fresh ginger, coarsely chopped
3 TBS oil
1/2 tsp salt
1 tsp sugar
1/2 cup chicken or vegetable stock or water
1 tsp cornstarch dissolved in 3 TBS water
1 tsp toasted sesame oil (optional)

Chop broccoli into bite-size pieces.

Rinse fermented black beans briefly in water and shake dry in a colander, then chop them coarsely.  Prepare and measure out other ingredients.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds.  Splash in the black beans, garlic, and ginger and stir briskly for 15 seconds.  Add the broccoli and stir and flip for 5 seconds.  Lower the heat to medium and continue to stir in fast turning motions until the green color deepens.  Add the salt, sugar, then the stock or water; cover and steam-cook sizzlingly for 2 1/2 minutes.

Uncover, stir a few times, restir the cornstarch mixture and add over the broccoli, tossing until the sauce thickens.  Pour into a hot serving dish and serve immediately – it is good only when piping hot.

Grilled Cheese and Broccoli Sandwich

Posted July 18th 2010 under: kid-approved, main dishes, recipes, vegetarian
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4 big servings

This recipe is from the cookbook “Honest Pretzels (and 64 other amazing recipes for cooks ages 8 and up)” by Mollie Katzen. The author notes that other vegetables such as zucchini can be substituted for the broccoli.

⅓ cup plus 2 TBS olive oil
½ cup minced onion
2 cups chopped broccoli
½ tsp salt
½ tsp dried thyme
8 slices bread (sourdough, rye, or wheat)
2 cups grated cheddar cheese

Measure 2 TBS olive oil and add to a frying pan. Put the pan on the stove on medium heat. Wait for 30 seconds and then add the onions. Stir and cook for about 2 minutes, then add the broccoli, and sprinkle on the salt and thyme. Stir and cook for another 8 minutes, or until the broccoli is bright green and a little soft. Put frypan contents into a bowl and set aside.

Put ⅓ cup of olive oil in a small bowl. Dip a brush in the oil and paint each slice of bread on both sides with olive oil.
Put the frying pan back on the stove on medium heat.

Put 1 or 2 slices of the oiled bread in the pan and cook until the break is golden brown underneath – This will take a few minutes. Flip the bread over and turn heat to low. Us a spoon to put some of the broccoli mixture in the center of each piece of break in the frying pan. Sprinkle some cheese over the broccoli mixture. Cover the pan to help the cheese melt sooner. Wait for about 3 minutes. Serve when the cheese has melted.

Broccoli with Butter and Parmesan Cheese

Posted June 24th 2010 under: basics, recipes, side dishes, vegetarian
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The recipe is also from “Essentials of Classic Italian Cooking” by Marcella Hazan (1992, Knopf).  Cook the broccoli following the directions of the similar recipe “Sautéed Broccoli with Olive Oil and Garlic”.

1 bunch fresh broccoli, trimmed, cooked and drained
3 TBS unsalted butter
Salt (add less salt if you use salted butter)
½ cup freshly grated Parmesan cheese

Choose a skillet or sauté pan that will contain all the broccoli pieces without crowding them tightly, put in the butter, turn the heat on to medium, and when the butter foam begins to subside, add the cooked, drained broccoli and salt. Turn the broccoli over completely 2 or 3 times, and cook for about 2 minutes, then add the grated Parmesan cheese. Turn the broccoli over again, then transfer the contents of the pan to a warm platter and serve at once.

Sautéed Broccoli with Olive Oil and Garlic

Posted June 24th 2010 under: basics, recipes, side dishes, vegetarian
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This is an easy way to prepare broccoli, and can be used to cook other greens too, such as chard, kale, and any of the mustards including broccoli raab. The recipe is adapted from “Essentials of Classic Italian Cooking” by Marcella Hazan (1992, Knopf).

1 bunch fresh broccoli, (1 to 1½ lbs)
Salt
¼ cup extra virgin olive oil
2 tsp chopped garlic or garlic scapes
2 TBS chopped parsley

1. Cut off about ½ to ¾ inch of the butt end of the stalk.  Use a sharp paring knife to slice away the tough darkgreen skin that surrounds the tender core of the main stalk and the branching-off stems. Dig deeper where the stalk is broadest because the skin is thicker there. Split the larger stalks in two, or if quite large, in four, without detaching the florets.

2. Bring 4 quarts of water to a fast boil. Add 1 TBS salt and as the water returns to a boil, drop in the broccoli. Adjust heat to maintain a moderately paced boil, and cook until the broccoli stalk can be pierced with a fork, about 5 minutes, depending on the vegetable’s youth. Drain at once when done.

3. Choose a sauté pan or skillet that can accommodate all the broccoli without crowding it too tightly. Put in the olive oil and garlic until it becomes colored a pale gold, then add the broccoli, slat, and the chopped parsley. Turn the vegetable pieces over 2 or 3 times to coat thoroughly. Cook for about 2 minutes, then transfer the contents of the pan to a warm plate and serve at once.

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