I'm looking for the best broccoli based recipes you guys have! Let me hear them!
Slice broccoli lengthwise so you get pieces with at least one flat side. Dip the flat side (both sides if they're flat) in seasoned flour and then fry in olive oil until golden brown, turn and cook other side until brown. Serve immediately with a sprinkle of salt.
Combine one finely chopped medium head of broccoli with 1/2 cup finely chopped red onion, one cup of currants and 1/2 pound of finely chopped crisp bacon. Prepare a mixture of 1 cup mayonnaise (Hellman's/Best Foods preferred) 1/2 cup sugar and 2 Tbsp vinegar. Mix with the broccoli, chill (covered in refrigerator) for about an hour. Serve topped with chopped nuts (cashews, peanuts, cashews all work well)
Well, regardless - here's one of my developed favorites. Cheap, delicious, colorfule & relatively healthy. I even served it a dinner party as part of an Asian banquet to rave reviews:
BREEZY JADE & CORAL
(Adapted from Wokcraft, by Charles & Violet Schafer)
Approx. 1 pound of broccoli florets
1 package of surimi (aka “imitation crab meat”), in bite-size pieces
Approx. 1” piece of fresh ginger, peeled & minced
2-3 cloves garlic, peeled & minced
1 teaspoon sugar
3 tablespoons dry sherry
4 tablespoons soy sauce
A few dollops of vegetable oil for stirfrying
Bring a pot of water to a boil & blanch broccoli florets for 2 minutes & drain. Combine sugar, sherry, soy sauce, & minced garlic – stir until sugar is dissolved. Heat a dollop or so of oil in a wok or large skillet & add ginger for about 30 seconds, then follow with broccoli florets, surimi, & sauce mixture. Stirfry until heated through & serve.
Here's a wonderful side I adapted that has won raves. Works great alongside plain roasted poultry, like, say, turkey?
Breezy Broccoli Blue Cheese Casserole
1 can of Campbell’s regular condensed “Cream of (fill in blank)” soup
(Cream of Asparagus, Chicken, Celery, Mushroom – whichever you prefer)
½ a soup can of half & half
Approx. 4 oz., or ½ of an 8 oz. block of cream cheese, roughly cut into cubes
Approx. ¾ lb. of your favorite blue cheese – any type
2-3 heads worth of broccoli florets (save stalks for another use, or discard)
1 sleeve crushed Ritz crackers (just gently roll them right in the sleeve before opening it)
Preheat oven to 350. Bring a large enough pot of water for the broccoli to a boil, add broccoli, bring back to a boil for just 2 minutes & drain.
Combine soup, half & half, cream cheese, & blue cheese in a microwave-safe bowl and microwave until cheeses are melted. In a casserole dish large enough to hold all ingredients (a 10” x 10” x 2” worked with 2 heads of broccoli florets for me), gently fold together blanched broccoli florets & sauce. Top with crushed Ritz crackers, and bake uncovered at 350 for approx. 30 minutes, or until casserole is heated through & cracker topping is lightly toasted.
Separate the florets. Blanch VERY briefly (ca. 1 minute), then drain and put in ice water.
Mix together one scant TBS of maggi sauce and 2 TBS of rice wine in a small bowl.
Melt 1/4 cup of butter in a skillet. Add 1.5 TBS of fresh minced garlic and sauté over med-hi heat till translucent. Add the maggi & rice wine mix, add some pepper flakes if you want.
Add the broccoli to the skillet, toss around for a couple of minutes.
This is actually a recipe for garlic pasta, but how could you possibly go wrong with butter & garlic? It'll make the broc sing!
Pop separated florets into rapidly boiling water for 2-3 minutes max. Drain, and return to hot (dry) saucepan with a little butter, some salt and some roasted flaked almonds (I just dry fry them in a pan while the brocc is cooking). Simple, but super tasty!