I’m sorry that it has been quiet here on the blog these past few weeks, but I am going to make up for it right now! How am I going to do that? By giving you all some delicious broccoli recipes and a catchy song by Dana Carvey called, Choppin’ Broccoli. Warning: The song by Carvey will get stuck in your head.
Broccoli Pie — this looks ridiculously tasty!
A few recipes from 101 Cookbooks blog. I love this blog and haven’t cooked a bad recipe from it!
Two more broccoli pie recipes:
Broccoli with Toasted Garlic Olive Oil — the recipe is towards the middle of the blog post.
A few recipes from Live Earth Farm’s CSA blog:
Butternut Broccoli Holiday Delight
by member Cynthia Neuendorffer
1 small butternut squash
1 head broccoli [or equivalent quantity of broccolini]
Half a small onion, diced
4 ounces Stilton cheese
Port(or red wine and some sugar)
Canned or fresh cranberry relish
Cynthia says, “I’m a minimalist, so I just steamed the veggies, but this recipe could be done by sautéing or roasting too.”
Cook diced butternut squash with thyme, onion, and diced broccoli stalk.* When almost done, add broccoli florets for the last few minutes of cooking time. [*If using broccolini, I would say wait to add it all until the last part of the cooking; the stalks are petite and won’t need that extra cooking time.]
Remove veggies from heat, crumble in stilton and allow to melt. Meanwhile in a second pan (dishes dishes!), warm port and raisins. Once to boiling point, add about 8 oz. cranberry relish and stir to mix.
Serve veggies with cranberry sauce to spoon over. Delightful!
Garlicky Sesame-Cured Broccoli Salad
from the Feb 20 New York Times Dining and Wine section, sent to me by member Lisa Bautista Serves 6 to 8 as a side-dish (or more as an hors d’oeuvre)
1 1/2 tsp. red wine vinegar
1 tsp. kosher salt, more to taste
~ 2 lbs. broccoli [or broccolini] cut into bite-size florets
3/4 C extra virgin olive oil
4 fat garlic cloves, minced
2 tsp. cumin seeds
2 tsp. roasted (Asian) sesame oil
Large pinch crushed red pepper flakes
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Broccoli, Beet and Feta Pasta
There are no real measured quantities here. This recipe is not that picky!
broccoli or broccolini, cut into bite-sized pieces
a few beets, topped, tailed, peeled, sliced, then cut crosswise into strips
onion, garlic, olive oil
toasted walnuts (optional)
salt and pepper
Cook beet strips in a saucepan of boiling salted water about 10 minutes or until tender. Boil your penne pasta according to package directions, adding the cut up broccoli for the last 2 to 3 minutes of cooking time so it will be done when the pasta is done. Meanwhile, in a large skillet, sauté onions and garlic in olive oil until translucent or even longer, if you like them a little caramelized. When the pasta/broccoli is done, drain well then add to skillet and stir/toss to combine. Add crumbled feta cheese to mixture and stir/heat until feta melts and makes it all creamy. Add salt to taste, and I like to add a generous amount of fresh ground black pepper. Drain and add beets last, stirring just to mix (so the beets’ color doesn’t overpower it all). Stir in optional toasted walnuts and serve.
Variation: as I mentioned above, I made up this recipe in January, when fresh tomatoes were not in the pantry, but since we have lots of them now, I bet it would be good to add diced fresh tomato (or halved cherry tomatoes), or substitute tomatoes for the cooked beets if you don’t like beets.
And last, but not least – Dana Carvey’s silly song: Choppin’ Broccoli