Broccoli Archive

Tuesday, March 11, 2014

broccoli, cheddar and wild rice casserole

broccoli, cheddar and wild rice casserole

Although my parents claim to have loved us, there were all sorts of delicious foods that my sister and I knew our friends got to eat in their homes that we were denied in our own, glorious meal-like substances such as shake-and-bake chicken, hamburger helpers, sugar cereals with colorful marshmallows, and popcorn in that thing that unspirals itself and expands in the oven, like, whoa. Childhood was tough! Even now as (theoretically) an adult, I routinely hear about wondrous foods that I have never even once experienced, such as the broccoli-cheese casserole that someone (was it you?) requested I try my hand at earlier this year.

rinsing wild rice like a pro these days
what you'll need + wild rice in the cooker

Unfamiliar with the dish, I asked around and it turns out, I really do seem the only person who has never had it. That said, among people I’ve interrogated, reviews are mixed. One friend gushed that it was the only way he’d eat broccoli growing up, another asked me to please bring it back in style, but the girl at the coffee shop this morning said it “smelled disgusting and was often made with Cheez-Whiz,” (sigh, another magical food on the Denied list). And it would be journalistically irresponsible for me not to mention that the dish was called out by name by Cook’s Illustrated founder Chris Kimball in a New York Times op-ed in the days after my beloved Gourmet magazine folded as an example of the web failing to live up to its promise. “Google ‘broccoli casserole’ and make the first recipe you find,” he challenged. “I guarantee it will be disappointing.”

ready for assembly

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Monday, October 28, 2013

potato and broccolini frittata

potato and broccolini frittata with parmesan

I don’t mean to undersell this, but this is just a frittata. It’s not going to help decimate your weekend’s apple haul, it’s not to going to solve the whole homemade-pizza-on-your-schedule crisis, it’s not a cake you’ve been missing out on since 1983, which was 30 years ago, ow. No, it doesn’t have higher powers or reinvent grilled cheese, it’s not even the life-changing soup stock I’ve been meaning to tell you about for two years now (next week?) and I was about to say that it didn’t make the unconquerable in the kitchen conquerable, except that might not be true. This, in fact, did exactly that last Monday night, when someone told me about the recipe that morning and we had it on the table by dinnertime, no small feat some Mondays.

parmesan, onion, olive oil, potatoes, eggs, broccolini
halved lengths of broccolini

I realize that there’s a woeful dearth of frittata recipes on this site and while I’d like to tell you that I have an solid reason for neglecting the dinner omelet on this site such as not being very into eggs or vegetarian dinners or things that sound like breakfast-for-dinner, you’d know it was all lies. The truth is far less glamorous: prior to recently, the kid had almost zero interest in eggs, and while I may claim on paper to be the kind of parent who believes that it’s parents’ jobs to put out a healthy, nutritious meals three times a day, and then sign off, leaving it the matter of whether or not it gets eaten up to the offspring, I still do my fair share of, say, tilting the scales in dinner’s favor. That generally means that we eat a whole lot more kid-approved sweet potatoes, broccoli and rice than we might were we child-free, and also means we attempt to not build entire meals around things that the child outright loathes, such as eggs. But recently, there have been glimmerings of change in the air — eggs have been ingested willingly, whoa — and I got so excited that I set out to fill the site’s (but mostly our belly’s) frittata void.

make art from red onion slices

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Monday, October 7, 2013

miso sweet potato and broccoli bowl

miso sweet potato and broccoli bowl

Here are the things I jotted down on my cooking wish-list whilst (!) I was in the UK: baked cauliflower cheese, a “proper” English Sunday roast (with mash fried potatoes, Yorkshire pudding, creamy horseradish sauce), the “full English” breakfast (authentic = every item must be fried, apparently!), cider vinegar + Maldon sea salt crisps with champagne, please, chunky olive oil and mushroom risotto, clotted cream and marmalade scones, Welsh cakes, chocolate-dipped digestives and fall apple-plum crisps thickly drizzled with fresh cream.

blurry, but you have to see this sweet potato monstrosity
so much broccoli, ready to roast

And then I came home and made this instead. I am sure you understand. Before one swan dives into a vat of thick cream and baked cheddar and passes out on a Yorkshire pudding pillow only to revive oneself with a deep inhale of horseradish-triple cream sauce, one must reset their system, so to speak. One must prepare. At the very least, one must dust off their gym ID. And so I put all of those notes in the “dead of winter, need comfort” files and returned to the land of fall, where the leaves are beginning to turn, fragrant unblemished apples hang from acres of trees, and Gwyneth Paltrow gently suggests that if you coat the sweet potatoes and broccoli that are on every market stand with a heavenly miso dressing, you will find some gorgeous dinnertime nirvana in a bowl.

sweet potatoes, ready to roast

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Tuesday, October 2, 2012

spaghetti with broccoli cream pesto

spaghetti with broccoli cream pesto

Surely, you didn’t think I was going to stop my hasty populating of the broccoli archives with just one new recipe, right? I mean, sure, the slaw is still a star. The fritters were great. But when your kid likes broccoli, you will always be on the hunt for new and more advanced Methods of Broccoli Implementation. These days, I’ll read a recipe for a cauliflower dish in a magazine and think: broccoli would work here. I had a watercress salad at a restaurant in which the finest dusting of flavorful breadcrumbs clung to every leaf and thought: broccoli. I roasted potatoes with garlic and a little lemon zest and kicked myself: should have included broccoli. I guess you could argue that the obsession has spun off its toddler axis and landed squarely on the mama-ship. These things, they happen.

parmesan, a heap of it
peeling the broccoli stems

And who am I to fight the broccoli love? I started making this… well, I’m going to call it pesto but it’s less a pounded mixture of raw herbs, garlic and cheese and more a tender broccoli sauce. Anyway, I started making it over the summer. It was loosely inspired by this dish I saw on the most stunning blog, one that is in fact dangerous for me to look at because I immediately start to question everything: Why don’t we live in the French countryside? Why haven’t I ever biked home with a cluster of warm-from-the-oven baguettes prepared in the ancient style in my wicker basket? Why don’t I have any heliciculturalist (escargot farmers, of course) for neighbors and why don’t those yelling people down the hall (my actual neighbors) ever bring me freshly-dug morels? Alex, are you reading along right now? Honey, why don’t we have 14 dogs? It’s gotten to the point where I greet a new post on the blog by peeking nervously through my fingers the way you would when watching a scary movie because I’m so terrified that it will be the post that breaks my will to live a single moment longer as we previously happily did, that all there will be left to do is pack this place up, and holler “Thanks anyway for the morels!” at the yelling neighbors door as we head for the stairs/street/taxi/airport/new life, one with backyard plum trees.

chopped broccoli

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Tuesday, June 12, 2012

broccoli parmesan fritters

broccoli parmesan fritters

Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. I never disliked broccoli — I’m not this guy — but it wasn’t until my toddler took a great interest in chomping down on huge florets, raw, cooked, or three days old, that it became part of our regular rotation.

we go through a lot of this
choppped roughly

Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. Oh no. It is, in fact, the opposite. Let’s say you called me on the phone day — you know, presuming we lived on a planet where people still spoke on the phone — and said “My toddler! He eats nothing but macaroni and cheese and graham crackers! How do I get him to eat vegetables?” I would respond, without blinking twice: “Fritters.” Except my enthusiasm for fritters is so great that it would come out “FRITTERS!” in the background, I’d be doing jazz hands, and in my head, there would be Rockettes singing and high-kicking to this tune that I promise to never sing for you in person that goes, “Fritterrrrrrrrs! Fritters are the answer!” Let’s definitely never speak about this part again.

best part: mashing the broccoli

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