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I need a recipe

Candy Oct 15, 2013 11:54 AM

In my cookbook purge I donated my New York Times International book. I had not used it in years. Last night I found myself thinking about the Sicilian Broccoli from the book and now don't have the recipe. Does anyone have the book and will you share the recipe?

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  1. goodhealthgourmet RE: Candy Oct 15, 2013 12:52 PM

    This it? http://tiny.cc/ghh04w

    2 Replies
    1. re: goodhealthgourmet
      c
      ChiliDude RE: goodhealthgourmet Oct 15, 2013 01:06 PM

      Funny, those recipes are in my copy of Craig Claiborne's Cook Book published in 1990. Even the page numbers are the same. The word 'International' does not appear on the dust cover, those recipes are printed in the same order and format.

      1. re: ChiliDude
        j
        janniecooks RE: ChiliDude Oct 16, 2013 02:06 AM

        Check the title of your book. You book is "The New York Times Cookbook" by Craig Claiborne, published in 1990 (I believe it is a compilation of recipes from his columns that used to run in the weekly food section of the NYT). I also have this book. As opposed to "The New York Times International Cookbook" also by Craig Claiborne but not the same book, but many of the same recipes.

    2. j
      janniecooks RE: Candy Oct 16, 2013 02:03 AM

      Here ya go:

      1 bunch broccoli (about 2 lbs)
      2 tbsp butter
      1 tbsp finely chopped shallots or green onions
      1 clove garlic, finely minced
      1 1/2 tbsp AP flour
      1 cup chicken stock
      4 anchovies, finely chopped
      1/2 cup sliced black olives, preferably imported
      freshly ground black pepper
      2 cups shredded mozzarella or sharp cheddar cheese

      Cook broccoli until tender.
      Meanwhile, saute the shallots and garlic in butter for about 3 minutes, without browning. Stir in the flour, then whisk in the chicken stock. Simmer for five minutes until thickened. Add the remaining ingredients and pour over the hot drained broccoli.

      1. g
        gfr1111 RE: Candy Oct 16, 2013 04:26 AM

        The New York Times International Cookbook is one of my most treasured cookbooks, bought when I was a child (and an avid cook). My favorite recipes are for "Szechuan Shrimp" and "French Bread Pudding." I guess that's a very tangential comment to your inquiry, but janniecooks answered the question. Good luck!

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