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Post by bazfaz on Feb 28, 2009 20:12:19 GMT
Is there any other vegetable that goes cold on the fork before it reaches your mouth?
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Post by bazfaz on Feb 28, 2009 20:14:14 GMT
My post was on the wrong thread. OK recipe: Mrs Faz steamed the broccoli.
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Post by bixaorellana on Feb 28, 2009 23:14:11 GMT
Maybe that's why people mask it with cheese sauce -- to keep it warm?
Stir-frying it seems to make it stay hot slightly longer. Cook it with pasta (putting it in when the pasta is almost done, or cook it apart & add it). It stays hot that way and is yummy besides.
You could also not fight it, & just figure out ways to eat it at room temperature.
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Post by gyro on Feb 28, 2009 23:18:30 GMT
I love broccoli.
You should make broccoli & stilton tart, with walnut pastry. I make it for the missus once a month.
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Post by Jazz on Feb 28, 2009 23:34:22 GMT
I'd love that recipe Gyro, it sounds delicious! Like Baz, I get irritated at my lukewarm broccoli, especially when I am busy cooking for a few people. You know, when you (one person) are trying to do 10 finishing touches at the same time, and serve, and refresh drinks. I am trying to find good recipes for broccoli since it is 'so good for us' but I hate it lukewarm or cold. Maybe Bixa is right, I should just develop a liking for it that way. Maybe my guests don't mind it that way.
(I hate the colour of overcooked or reheated broccoli, that 'pond scum' green)
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Post by gyro on Feb 28, 2009 23:41:01 GMT
I'll sort it out and cut & paste it on here, Jizz.
Basically, it's a quiche. You blanche the borccoli firts, then mix 2 eggs and 1 yolk with some cream and seasoning, then bosh in the broccers and the stilton alternately, and pour over the cream/egg mixture afterwards. Pastry is just normal shortcrust with ground walnuts in. It is very nice though, and the iron does you good too.
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Post by gyro on Feb 28, 2009 23:41:59 GMT
As an extra, I tend to use a mixture of red onions and spring onions instead of just normal. (Which I don't think I mentioned in the above, but onions form part of the recipe too ....)
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Post by tillystar on Mar 1, 2009 12:40:04 GMT
Oh my God! I tried a broccoli, walnut & stilton tart yesterday for lunch and it was pretty damned amazing. I was going to post about that very thing! I had it with a roast Aubergine salady thing. Good stuff.
We buy rdiculous amounts of broccoli here as fat girl eats it by the kilo.
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Post by Deleted on Mar 1, 2009 16:01:08 GMT
Broccoli has ice in its heart. There is no way to keep it warm.
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Post by spindrift on Mar 1, 2009 19:28:46 GMT
It doesn't matter if it's cold. I don't mind.
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Post by Don Cuevas on Mar 1, 2009 23:26:34 GMT
There's a cold salad of raw, chopped broccoli, mayo, lemon juice, sugar, sunflower seeds and topped with crumbled fried (American) bacon that's quite good. I don't have the recipe, but I could probably fake it.
Broccoli stems are excellent if peeled, sliced fairly thinly, and marinated 30 minutes in equal parts of salt and sugar, then drained. Then it's dressed with an Asian Sesame Oil and vinegar dressing, with a touch of sugar and soy sauce.
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Post by mockchoc on Mar 2, 2009 5:17:12 GMT
That sounds nice Don Anon.
Hope you've been well.
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Post by Deleted on Mar 2, 2009 5:59:48 GMT
I can think of all sorts of things to do with a julienne of broccoli stems, which leaves the problem of the fleurettes. I suppose they could easily be creamed and added to soup or mashed potatoes.
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Post by bixaorellana on Mar 2, 2009 6:01:46 GMT
Would it be possible to just barely blanch the florettes then freeze them? I think you'd have to turn the freezer all the way up in order to freeze them very quickly.
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Post by hwinpp on Mar 2, 2009 8:47:50 GMT
Broccoli stems are popular in the far east as well (as indicated by the Don's recipe). Sometimes just skinned and served raw on ice or stir fried with garlic, chillis and some oyster sauce.  |
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Post by Deleted on Mar 2, 2009 8:49:08 GMT
That is extremely appetizing.
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Post by bazfaz on Mar 2, 2009 8:50:11 GMT
Broccoli stems I sometimes slice thinly and add to an Asian stirfry.
It's those damned flower buds. I buy broccoli to be a hot vegeteable - and it isn't.
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Post by hwinpp on Mar 2, 2009 8:53:01 GMT
... It's those damned flower buds. I buy broccoli to be a hot vegeteable - and it isn't. I agree, it's the buds that cool too quickly. No problem keeping the stems and leaves hot however. |
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Post by Deleted on Mar 2, 2009 14:19:48 GMT
I have had deep fried broccoli flowerettes,served wih a creamy dip of some kind
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Post by spindrift on Mar 2, 2009 16:40:52 GMT
I like making Broccoli and Cauliflower Cheese...this is a very quick and easy supper dish.
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Post by bixaorellana on Mar 2, 2009 17:53:42 GMT
Since many people consider the florettes to be somehow more desirable, and since that's the part that gets cold fastest, I say find ways to go with the flow.
Steamed florettes can be dressed with salt, pepper, olive oil & a drop of vinegar or lemon juice while still hot, then allowed to cool to room temperature. You can toss in any number of different things -- toasted sliced almonds, chopped or sliced onion, tomatoes and capers, red bell pepper -- or enjoy it as-is.
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Post by Don Cuevas on Mar 3, 2009 22:29:57 GMT
Today we got 3 medium heads of brocolí at the mercado.
Once home, I trimmed and peeled the stems, then sliced them and they are now marinating. I have a little fresh ginger root to add to the dressing.
The florets were divided into handy pieces, boiled long enough to just get the "raw" taste out. I removed them to a bowl with one of thos Chinese ladle strainers.
When the water returned to a boil, I plunked in a good 8 oz. of espaghettis.
In a large skillet, I sauteed 3 large chiles de árbol, then removed them. Into the skilled went a very large clove of garlic in slices. This was just approaching golden brown when I added enough broccoli to fit. I sauteed that a few moments, added a squirt of lime juice, a twist of black pepper and a shot of SE Asian fish sauce. (Probably unnecessary) and a handful of drained, pitted Kalamata olives.
The spaghetti done and drained, it was plated up with a scoop of the broccoli. The sleazy green cheeze canister of phony parmesan was passed. (we love that stuff!) and a good lunch was enjoyed by all.
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Post by mockchoc on Mar 7, 2009 2:34:33 GMT
I couldn't do fish sauce with pasta, olives and parmesan, yes leave it out next time I think.
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