Broccoli With Sesame Seeds And Dried Red Pepper
Dutchess County Broccoli And Cheese Casserole
Farfalle And Broccoli Salad With Gorgonzola Dressing
Broccoli, Red Pepper, And Cheddar Chowder
Broccoli Di Rape And Garlic Soup
Broccoli Potato Soup With Parmesan Croutons
Broccoli Soup With Chive-Cayenne Oil
BROCCOLI WITH SESAME SEEDS AND DRIED RED PEPPER
3 tablespoons sesame seeds
3/4 teaspoon kosher salt
3/4 teaspoon dried crushed red pepper
1 1/4 pounds broccoli, cut into florets
1 tablespoon toasted sesame oil
Toast sesame seeds in heavy small skillet over medium heat until
golden, about 5 minutes. Set aside 1 tablespoon toasted sesame seeds.
Place remaining sesame seeds in spice grinder. Add salt and 1/2
teaspoon crushed red pepper; grind coarsely. Set sesame-red pepper
mixture aside.
Steam broccoli until crisp-tender, about 7 minutes. Transfer to large
bowl. Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4
teaspoon crushed red pepper, and 2 teaspoons sesame-red pepper mixture;
toss to combine. Serve, passing remaining sesame-red pepper mixture
separately.
Makes 4 servings.
DUTCHESS COUNTY BROCCOLI AND CHEESE CASSEROLE
4 medium-size heads broccoli
3 eggs, beaten
1 cup ricotta cheese
1/3 cup grated Cheddar cheese
1 tablespoon cornstarch diluted in 1/2 cup milk
1 medium onion, chopped
Salt and freshly ground black pepper to taste
1. Preheat the oven to 350 . Boil the broccoli heads in water for
about 10 minutes. Drain them, and then chop them coarsely, including
the stems.
2. Beat the eggs in a deep bowl, add the ricotta and cheddar cheeses
and the cornstarch-milk mixture. Mix thoroughly. Add the chopped onion,
salt, and pepper. Add the drained broccoli, mix again, and blend the
ingredients well.
3. Butter thoroughly an ovenproof baking dish and place the broccoli
mixture in it. Bake for about 30 minutes. Serve hot.
6 servings.
FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING
Crisp broccoli and a creamy blue cheese dressing give new life to pasta
salad.
1 pound broccoli, tops cut into 3/4-inch florets, stems cut into
1/4-inch-thick rounds
1 pound farfalle (bow-tie) pasta
3/4 cup mayonnaise
1/2 cup sour cream
3 tablespoons white wine vinegar
8 ounces Gorgonzola cheese (about 2 cups), crumbled
6 green onions, chopped
3 celery stalks, thinly sliced
3 tablespoons chopped fresh parsley
Cook broccoli stems in large pot of boiling salted water 2 minutes. Add
florets and cook until stems and florets are crisp-tender, about 2
minutes longer. Using slotted spoon, transfer broccoli to strainer.
Refresh under cold water. Drain.
Bring same pot of water to boil. Add pasta; cook until just tender but
still firm to bite. Drain. Rinse under cold water.
Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of
Gorgonzola cheese. Using rubber spatula, mash until cheese is almost
smooth. Stir in remaining cheese. Add pasta, green onions, celery,
parsley, and broccoli; toss to coat. Season salad to taste with salt
and pepper. Cover and refrigerate until cold, about 2 hours. (Can be
made 1 day ahead. Keep refrigerated.)
Makes 8 to 10 servings.
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
Active time: 35 min Start to finish: 45 min
1 small head broccoli (1/2 lb)
1 large boiling potato (1/2 lb)
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
l large garlic clove, finely chopped
2 tablespoons unsalted butter
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
2 tablespoons all-purpose flour
3/4 cup heavy cream
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)
Discard tough lower third of broccoli stem. Peel remaining stem and
finely chop. Cut remaining broccoli into very small (1-inch) florets.
Cook florets in a large pot of boiling salted water until just tender,
2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to
stop cooking, then drain. Reserve 3 cups cooking water for chowder.
Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell
pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy
pot over moderate heat, stirring occasionally, until onion is softened,
8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook,
stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add
reserved cooking water and simmer (partially covered), stirring
occasionally, until potatoes are tender, about 10 minutes. Stir in
cream and cheese and cook, stirring, until cheese is melted, then
season with salt and pepper.
Puree about 2 cups of chowder in a blender until smooth (use caution
when blending hot liquids) and return to pot. Add florets and cook over
moderate heat, stirring occasionally, until heated through, about 2
minutes.
Makes about 6 cups or 4 servings.
BROCCOLI DI RAPE AND GARLIC SOUP
The slight bitterness of the broccoli di rape contrasts pleasantly with
the sweetness of the garlic. The pasta makes the soup more substantial.
Garlic Broth
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup (135 g) ditalini or other small pasta shape
1 medium bunch broccoli di rape, stems cut off, yellow and wilted
leaves discarded, and tops and leaves sliced across into 1/2-inch
(1-cm) pieces
fresh lemon juice, to taste
freshly grated Parmesan cheese, for serving
coarse salt, to taste, optional
freshly ground black pepper, to taste, optional
In a medium saucepan, combine the garlic broth, salt, and pepper.
Bring to a boil. Stir in the pasta and boil for 6 minutes.
Stir in the broccoli di rape and return to a boil. Lower the heat and
simmer until the broccoli di rape is tender, about 4 minutes. Remove
from the heat and stir in the lemon juice to taste. Check the seasoning
and add salt and pepper, if necessary.
Pass grated cheese at the table
Makes 8 cups (2 liters); 8 first-course servings.
GARLIC BROTH
This is really a base for other soups that can also be served on it's
own - but consider adding some jalapeño pepper, cilantro, and lime
juice; or diced tomato, chopped parsley, matchsticks of zucchini, and
thinly sliced basil; cooked peas and small leaves of spinach;
lemongrass, curry leaves, and lime juice; or any other seasoning group
that seems enjoyable.
3 small heads garlic, smashed and peeled
1 tablespoon olive oil
coarse salt, to taste, optional
freshly ground black pepper, to taste, optional
9 cups water
Cut the garlic cloves in half lengthwise and, if necessary, remove the
green germ growing through the center.
In a medium saucepan, heat the oil over low heat. Stir in the garlic
cloves and cook, stirring often, until the outside of the garlic is
translucent and cloves are soft, about 20 minutes. Don't let the garlic
brown.
Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and
simmer, uncovered, for 40 minutes. The garlic will be very tender. To
eat the broth on its own, season with salt and pepper to taste; or use
as a stock.
Makes 8 cup (2 liters); 8 first-course servings.
BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS
Can be prepared in 45 minutes or less.
1 3/4 pounds boiling potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 teaspoons extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets
and remaining stems peeled and sliced thin
Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil
potatoes, garlic, and water, skimming froth, until potatoes, are very
tender, about 15 minutes.
Set broiler rack about 1 inch from heat and preheat broiler.
While potatoes are boiling, in a bowl sprinkle bread with oil and salt
to taste and toss. On a baking sheet arrange bread in one layer as
close together as possible and sprinkle with half of Parmesan. Broil
bread until Parmesan is melted, about 1 minute.
Transfer potatoes with a slotted spoon to a bowl, reserving cooking
liquid in pan, and with a potato masher mash coarse. Stir potatoes and
broccoli into reserved cooking liquid and simmer, partially covered,
stirring occasionally, until broccoli is tender, about 5 minutes. Stir
in remaining Parmesan and salt and pepper to taste.
Serve soup with croutons.
Makes about 8 cups, serving 4.
BROCCOLI SOUP WITH CHIVE-CAYENNE OIL
This low-fat soup is rich in calcium and antioxidants.
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup coarsely chopped chives
Pinch of cayenne pepper
1 medium onion, chopped
1 fresh or 2 dried Turkish bay leaves
1 pound broccoli, stems and crowns cut into 1-inch pieces (about 6
cups)
4 cups low-salt chicken broth
Puree 1/4 cup oil, chives, and cayenne in blender. Season with salt.
Heat 1 tablespoon oil in large saucepan over medium-high heat. Add
onion and bay leaves; cook until onion is golden, stirring often, about
7 minutes. Add broccoli; stir until bright green, about 1 minute. Add
broth. Simmer until broccoli is tender, about 5 minutes. Remove bay
leaves. Cool soup slightly.
Working in batches, puree soup in blender until smooth, about 1 minute
per batch. Return soup to pot. Rewarm until hot. Season to taste with
salt and pepper.
Divide soup among 6 bowls. Drizzle with chive-cayenne oil and serve.
Recipe remix
Any remaining chive-cayenne oil is delicious drizzled over mashed
potatoes. It can also be used as a topping for steamed fish or a
dipping oil for crusty bread.
Makes 6 servings.
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