Broccoli

Roasted Broccoli

(website says this the best broccoli of your life, from Barefoot Contessa)

2 bunches broccoli, cut into florets. Dry well after washing. 

Toss with:
about 5 Tbs oil, 1 1/2 tsp salt, 1/2 tsp fresh pepper
4 cloves garlic, sliced
Roast in the oven on a cookie sheet at 425 for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. When it’s done, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (optional), and 1/3 cup of freshly grated Parmesan cheese. Add 2 Tbs julienned fresh basil, (optional) This method also works well with cauliflower.

Broccoli Slaw

4 cups broccoli florets, chopped and steamed 2 minutes

1 medium carrot, shredded

2 cups shredded red cabbage

1/2 cup raisins

1 small sweet onion, chopped

dressing from Bookbinders recipe (3 Tbs sugar, 3 Tbs vinegar 1 c mayo, 1 tsp salt)

In a serving bowl, combine all ingredients. Cover and refrigerate for at least 2 hours. I added 1/4 c toasted slivered almonds

Broccoli Slaw:    

(used 1/2 the bag of slaw, had enough for dinner and 2 lunches)

2 chicken breasts, cooked and shopped
1 mango
Juice of 1 lime
1 head Bibb (or iceberg) lettuce
2 tablespoons peach preserves (I used ginger)
3 tablespoons plain low-fat yogurt (I didn't have this)
2 tablespoons mayonnaise
1 (12-oz) bag broccoli slaw
1/2 cup golden raisins
2 tablespoons sunflower seeds

Prepare dressing in medium bowl by whisking chutney, preserves, and lime juice until smooth. Stir in yogurt and mayonnaise until blended.

Add slaw, chicken, mango, and raisins; toss to coat.

Arrange lettuce leaves on serving plates and top with salad; sprinkle with sunflower seeds. Serve. This makes a pile.

Chef John's Broccoli Salad good

Ingredients:
1 1/2 pounds broccoli
3 cloves garlic, mashed
2 tbsp lemon juice
2 tbsp rice vinegar
1/2 tsp Dijon mustard
1/3 cup olive oil
red pepper flakes to taste
salt and pepper to taste

Cut stems into quarters and cut thru flowers with stems about the same size so they all cook the same. Blanch broccoli in boiling salted water about 5 minutes, cool in ice water.  Drain with flowers upside down for 30 minutes. Mix with dressing a few minutes before serving.

 

Broccoli Soup with Cheddar Croutons

(From Chef John)

4 slices french bread, toasted

grated sharp cheddar

2 heads broccoli, washed, stems sliced

1 Tbs butter

1 clove garlic, minced

1 qt chicken stock

red pepper (or black) and salt

1/3 c cream

For croutons: top  french bread with sharp cheddar, broil until melted.

In soup pot, melt butter and saute garlic on high for 10-15 seconds. Dump in stock. Leave heat on high, add broccoli, don't add more liquid. Cook on high for 7-8 minutes until tender. Use immersion blender to puree  broccoli. Add pepper and salt, cream, and puree again. Top with a slice of the cheddar crouton (Chef John didn't cut his but looks like the bread could be cut to be easier to eat the soup)

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