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Broccoli Fresh, green broccoli is an excellent vegetable to keep in supply. It is a constant role player in pasta salad, Nicoise salad, mixed vegetable productions, soups and salads generally. It may also be served as a main vegetable with various garnishes. Cooking is very quick with the pan-steaming method, also known as braising. Steaming is also convenient, particularly if you are steaming something else. Broccoli may also be boiled. For any method, if you cut the stem in ¼ inch dice, you can cook the stem pieces along with the flowers and do not need a longer time. You may not even need to peel the stem unless the skin is very tough. Cooked broccoli provides maximum flexibility. It may be served warm, at room temperature, or chilled. Refrigeration overnight causes little loss in quality. Shopping Shopping for broccoli is a refreshingly unsubtle procedure. If flowers are tightly packed and green, buy the broccoli. Yellow flowers indicate an unacceptable age, unless you wish to embark on long-cooked broccoli, a most dubious exercise for a busy home cook. Some stores offer broccoli in crowns, flowers plus an inch or two of stem. These can be a good buy if you do not want to use the bulk of the stalk. (Some people, however, think that the stem of the broccoli is the best part.) One pound of broccoli will be more than adequate for four. Pan-Steamed Broccoli MASTER RECIPE Serves four Green, young broccoli, 1 pound Salt Sauté pan to hold broccoli, or skillet, with cover Rinse the broccoli under cold water in a colander. Cut broccoli stems from flowers. Separate smaller flowers and cut larger ones to double-bite size. If stems are long and have a tough skin, peel them. (If they are short, from crown broccoli, they generally do not need peeling.) Dice stems in ¼ inch pieces. Place enough water in pan just to cover the bottom. Bring quickly to boil. Add broccoli flowers and stems, and season with salt to taste. Cover and steam briskly until tender, about 5 minutes, depending on broccoli. Turn off fire. With a slotted spoon, lift broccoli into a serving dish. Let it steam a couple of minutes, then pour pan liquid over it, preserving flavor and nutrients. Steamed Broccoli Cut broccoli into pieces as for pan steaming. Place broccoli in steamer basket and steam until done, about [....7..] minutes. DRESSINGS FOR BROCCOLI AND CAULIFLOWER The garnishes and dressings below may be used for either
cooked broccoli or cooked cauliflower. Garnishes Over 1 pound of broccoli Melt: butter, 2 tablespoons. Or, squeeze over broccoli: lemon juice from 1 lemon, more to taste. Or, do both of above. Either may be decorated with: lemon slices. Or, pour on some balsamic vinegar, possibly with chopped or slivered almonds. Or, serve in a small bowl to accompany broccoli: Orange
juice, stirred into 1/2 cup thick thick yogurt cream. Lemon Balsamic Mustard Dressing This general purpose dressing, especially good with broccoli, contains Dijon mustard, hot sweet mustard, olive oil, balsamic vinegar, lemon juice. Click for recipe. |
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