Ah, broccoli. Neither obscure nor particularly difficult, broccoli presents a different sort of challenge to those of us who are finding yet another bunch in our CSA box this week.
Broccoli is the default of the vegetable world, a righteous substitute for more exciting foods like French fries or battered onion rings. It keeps for a long time when refrigerated, and it cooks up reliably when steamed in a little water and oil. In short, it is plain, dependable, and boring.
So the challenge is to go beyond the restaurant standard broccoli, to take a few risks and spice it up a little.
We love the look of this Broccoli Soup with Chive-Cayenne Oil; it's easy, healthy, and probably blows the tired old broccoli-cheese soup out of the water. This Broccoli with Hot Bacon Dressing twists up a classic and looks good as well. Ginger Garlic Broccoli is one of our favorite ways to cook the green veggie - all those flavors work really well together.
Soy sauce is one of broccoli's best friends; if we do steam it we always splash on some soy sauce and a little hot sauce. Try this Broccoli with Five Spices too.
Do you like to do anything special or different with broccoli?
(Image credit: Whole Foods Market)
I toss steamed broccoli with olive oil and soy sauce and mmmmmmmm, I could eat it all day long! It's a standard simple dressing in my house for many green veggies in fact....
view eat more lemons's profile
My fall back:
http://coconutlime.blogspot.com/2006/09/broccoli-garlic-pasta.html
view rachel's profile
My trick for making any broccoli taste better, no matter what you're doing to it, is to peel it.
1. Hack off the part of the stem you're not going to use.
2. Holding the broccoli upside down, put your knife into the stem, just barely into the stem.
3. Peel back, peeling off the old and stringy part of the stem, pulling toward the florets. All the nasty and old parts of the broccoli will come off, and you'll be left with the fresh and sweet part of the veggie.
My favorite preparation: Hold a skillet under the tap for a count of two. Throw the broccoli in the skillet, and put the skillet on a burner, on medium. As the water cooks off, it steams the broccoli, eliminating the need for a fancy steamer or another piece of equipment. Toss with lemon infused olive oil and warm through for one minute.
view NYCJane's profile
rachel - I make a similar broccoli garlic pasta often and it is a household fave. Everybody loves it, except I have learned my lesson about giving the dog bits of broccoli florets.
view Erin T.'s profile
I make an Asian broccoli salad with steamed broccoli, soy sauce, rice vinegar, sesame oil, sesame seeds, honey and cayenne pepper. Even my broccoli-avoiding daughter happily eats it.
view Terry B's profile
broccoli, pasta and gorgonzola is a common fallback in my house. sometimes i toss in toasted walnuts or sundried tomatoes for a little change.
view cheflaura's profile
does anyone have any tips for how to cook broccoli w/o stinking up your whole apartment?
view lala's profile
Lala - I've never had problems when I steam it, have you tried that? You can "dress it" after the steaming, then, if you wanted...
Or maybe I'm oblivious to the broccoli smell? I know what you mean, but I don't think I've experienced it more than once or twice in my life.
view kate's profile
I usually make a quick crustless quiche with onion and lots of broccoli quicly sautéed, then mixed with eggs, milk or cream and bacon. While it's in the oven (about 15 min), I chop some tomatos and mix a quick vinaigrette of lemon, olive oil and dried herbs. Dinner ready in 30 minutes.
view Vida's profile