Broccoli
By Jennifer A. Wickes Copyright 2002 Introduction Broccoli is Italian for "cabbage sprout". Broccoli is related to cabbage, Brussel Sprouts and cauliflower.. Broccoli is deep green with tight clusters of florets on tiny tree-like buds known as the stem! Science Brassicaceae (Cruciferous family). Season October to April. How to Select Choose broccoli with a deep color and no signs of drying or yellowing. Storage Store unwashed in the refridgerator up to 4 days. Nutritional Qualities Vitamin A, Vitamin C, riboflavin, calcium and iron. Wine Pairings Chenin Blanc, Pinot Grigio, Zinfandel Spices basil, mace, rosemary, savory, sesame seeds Equivalencies 1 lb. Fresh = 2 cups chopped 10 oz. frozen = 1 ½ cups chopped 1/3 lb. Per person (serving size) Preparation Cut florets ½ inch below their heads, then snap off each cluster into small bite-sized pieces. Boil: Cover in 1 inch of water for spears (or ½ inch water for 1 inch pieces) and cook for 10 minutes (5 minutes for 1 inch pieces)! Microwave: Cut florets into 1 inch sized pieces and place in 2 tbsp. water and microwave for 4 minutes. Allow to stand for 2 minutes. Steam: Steam for 15 - 20 minutes. Stir-Fry: Heat 1 tbsp. of oil in a skillet. Add the broccoli in ¼ inch pieces and stir fry for 1 minute. Add 3 tbsp. of liquid and cook for 4 more minutes. Additional Information http://www.broccoli.com Recipes Fusilli W/Broccoli & Garlic 4 cup broccoli flowerettes 6 cup garlic -- thinly sliced 1/3 cup olive oil salt & pepper -- to taste Saute garlic in olive oil until JUST beginning to brown. DO NOT allow garlic to brown. At the FIRST sight of browning the garlic is finished. Any more cooking will make the garlic bitter. Add broccoli & toss to coat, then add this mixture to the hot, drained pasta and toss to mix completely. Season w/salt & pepper to taste & enjoy! Yields: 4 servings Cream of Broccoli Soup Recipe By: Public domain recipes converted from Meal Master format 1 bunch broccoli 1 bouillon cube -- vegetable 1/2 cup butter 1/8 cup soy sauce 3/4 pound Swiss cheese -- grated 16 ounces sour cream
The copyright of the article Broccoli in Cooking for the Season is owned by Jennifer A. Wickes. Permission to republish Broccoli in print or online must be granted by the author in writing.
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