Really Super Amazing Broccoli recipe
It might seem kind of crazy to ask for a broccoli recipe, but I got a big head in my CSA basket and I want to put it to good use. My expertise doesn't go beyond steaming or roasting and I want to do something special because I don't know how many more like this one I will be getting this season. Does anyone have any really, especially amazing broccoli recipes that I could make to feature this beautiful brassica?
I absolutely agree--I have made this four times in the past two weeks and it is divine! In addition to the original recipe, I have also used cauliflower and carrots with the broccoli, added dried cranberries, red onion, different vinegars--this is very versatile and addictive--there will always be a batch of some sort in our fridge :) Sooooo good...........
I dunno if it's soup weather now where you are, but this is a great recipe that is dead simple, too.
Cream of Broccoli Soup
2 tablespoons butter
1 onion, chopped
2 ribs celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
While broccoli is steaming, melt 3 tablespoons butter in a saucepan over medium heat. Add flour to make a blonde roux. Add milk and stir over medium heat until thick and bubbly.
Puree broccoli mixture with a stick blender. Add milk mixture, and stir to combine. Season with pepper to taste.
Two ways I like to make it:
1. Light - boil briefly until just cooked but still firm, drain and rinse with cold water for a few seconds. Toss with EVOO, salt, pepper, and a little fresh squeezed lemon.
2. Heavy - make a delicious homemade hollandaise and positively drown the broccoli.
Bonus - deep fried broccoli is fantastic! Use the same recipe as for this cauliflower:
I love to saute it (in a little olive oil in a non-stick skillet) until crisp-tender and browning in spots, then throw freshly grated Parmiggiano into the pan and allow it to crisp up alongside the broccoli, like frico. Drizzle with pesto and serve. SO tasty and a good way to let a great head of broccoli shine.
If you really want to just feature the broccoli, then I would suggest that you steam it, then while it is still warm, toss it with some sea salt and fresh ground pepper, and then right before plating drizzle -- with a light hand -- a bit of toasted sesame oil
i've taken the Marcela Hazen tack with broccoli - i steam it now until it's easily cuttable with a fork - for me it gets so much sweeter and more mellow as it gets softer (not tucking mush), and the stalks taste almost like artichoke hearts. no more al dente for me!
i'll eat the soft broccoli with homemade garlicky mayo, or just extra virgin olive oil, sea salt and pepper.
"I don't know how many more like this one I will be getting this season"
A nice head of broccoli, right? How nice can it be - it's a head of broccoli?
Sure we're strangers, but you should take my word for it - you will get plenty more just as nice nice heads of broccoli this summer.
This is a real favorite around here. In fact, I frequently make it as one of our veggie side dishes at Thanksgiving.
Bacardi1 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.
the sausage & broccoli recipe from Leon 2 is a MONSTER, so much more than the sum of its pasrts; brown sausage meat in a good amount of olive oil, flip and brown again breaking up the meat. Add sliced garlic and fennel seeds to taste and colour them up (and chilli if its adults only). Toss in chopped (walnut sized) broccoli and allow to soak some fat, spash of water, cover cook until broccoli is tender. squeeze over some lemon and season to taste. sprinkle on some chilli for the adults. Variations; the fennel seeds make it taste a bit asian so sprinkle a few sesame seeds in if you like. add extra protein by topping with a fried egg.
alternatively try Broccoli with Pancetta wrapped Tofu from www.mybodega.co.uk/appreciate-antipasti
2 medium heads of Broccoli cut into Walnut sized flowers, tough stalks roughly peeled and sliced into batons
100g sliced pancetta
200g Tofu cut into [Rubiks] Cubes and soaked in very hot water to firm up if you can be bothered
2 Garlic cloves smashed and chopped
1 thumb of ginger grated
1 small bunch of spring onions cut across into “horses ears”
Big splash Shianking or Rice Vinegar, or Balsamic
Big splash Mirin or Shaoxing [its getting more expensive and its not very useful], or [more useful] Sherry + teaspoon of sugar.
Big splash Soy or Fish Sauce, (or Nuoc Man if you are showing off
)Sesame seeds if you remember or toasted Seame Oil if its not gone rancid in the cupboard or chopped peanuts or don't bother.
Adults only – 1-2 tablespoons of Chilli bean sauce or a heavy shower of chilli flakes
Wrap Tofu completely in pancetta as you would chewing gum in tissue when there's no bin around and brown on all sides, take your time. Add the broccoli, give it a few minutes to soak up some porky fat and then throw in as much garlic and ginger as kids will take before shrieking “its too spicy”. Add half the spring onions and give it some a good toss.
Splash the vinegar-wine-soy combo, splash of water, lid on until the Broccoli is tender [5 mins ?] Balance the sour-sweet-salty, top with seeds, nuts or oil and coriander if you want.
Plate up half for the kids which you stick in the freezer to cool down so they don't pull 'monkey bathtime' faces when they try it. Add Chilli Bean sauce or Chilli flakes to the pan and toss it through on the heat. Top with Spring onions. Dig In.
A few thing I've found re broccoli prep. Steaming is the quickest & most efficient way (especially in hot weather) to cook it. Give the stem pieces, after cutting back the woody exterior down to the paler interior, a minute or 2 first before adding the crown pieces. Cooking time will depend on the size of the pieces but you can start checking after as little as 2 minutes but keep it crunchy.
Try to spread the cooked pieces out over a large surface/plate if not using immediately. Storing while still warm may result in that horrid grey-green effect.
If you find yourself blanching or boiling or if your in a hurry & need to cool steamed broccoli (or cauliflower for that matter) & have had to resort to an ice bath to 'refresh', be sure to spin the crown pieces in a salad spinner to remove excess water which will inevitably ruin a sauce or dressing.
Tortellini with Broccoli/Garlic Sauce. Here's a rouch chop (pun intended) on the recipe for the sauce: Cut brocc into small pices, including stems. Cook well. You will wind up blending it. Once cooked, separate florets from stems. Put stems, garlic (to taste? Avg number of cloves...4?) whole milk (1-2 cups, depending on amount of broccoli) and 1/2 cup EVOO into blender. Blend well. Put in sauce pot and cook until it thickens to desired density, season to taste. Usually use frozen broccoli, but I'm sure fresh would work even better.