Roasted Broccoli with Garlic and Red Pepper

Roasted Broccoli with Garlic and Red Pepper
Bon Appétit | January 2009

1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
3 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper

Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pep- per in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Broccoli and Cheddar Gratin

Broccoli and Cheddar Gratin cooksillustrated.com

2 slices white sandwich bread, each slice torn into quarters (about 2
1/2 ounces)
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 tablespoon table salt plus an additional
1/4 teaspoon
2 pounds broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
3/4 cup heavy cream
3/4 cup low-sodium chicken broth
Pinch fresh ground nutmeg
Pinch cayenne pepper
1/8 teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
4 ounces grated sharp cheddar cheese (about 1 cup)

For the topping:
Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and broccoli; cook until exterior is tender but interior is still slightly crunchy, about 3 minutes. Drain broccoli in colander; leave in colander while preparing sauce.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and broth; bring to boil. Stir in nutmeg, cayenne, remaining 1/4 teaspoon salt, pepper, thyme, and two-thirds cheese until incorporated. Off heat, gently stir in broccoli until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining one-third cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately

Broccoli with Asian-Style Dressing

Broccoli with Asian-Style Dressing

1 medium head broccoli
1/2 cup rice wine vinegar
3 tablespoons peanut oil
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon toasted sesame oil
1/2 teaspoon hot chili oil (optional)

Separate the florets from the stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchstick-size strips. Place the broccoli in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 5 minutes. Transfer the broccoli to a bowl. Combine the remaining ingredients in a small bowl; stir until well combined. Pour the dressing over the broccoli and mix well.

Fresh Broccoli Soup

Fresh Broccoli Soup

1 1/2 pounds broccoli
2 tablepoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 cups boiling water
2 tablespoons lemon juice
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken stock
1 cup half and half or whole milk
1/2 teaspoon nutmeg

Cut the tops of the broccoli into florets; peel the stems and cut into 1/4-inch slices. Heat the oil in a large, heavy saucepan over medium heat. Add the broccoli, onion, and garlic; saute until the onion is slightly softened, about 3 minutes.

Add the water, lemon juice, thyme, salt and pepper. Cover and cook until the broccoli is very tender, about ten minutes. Carefully puree in a blender with the chicken stock. Return the puree to the saucepan, add the milk and nutmeg and heat through but don’t boil. Taste and adjust salt and pepper.

Creamy Broccoli and Carrot Slaw

Creamy Broccoli and Carrot Slaw

3 tablespoons mayonnaise
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons grated onion
1 1/4 teaspoons coarse-grained Dijon mustard
1 1/4 cups shredded peeled broccoli stems
3/4 cup shredded peeled carrots

Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

Vegetable Stir-Fry with Garlic-Miso Sauce

Here’s just a simple stir-fry recipe to use up some of the odds and ends in the fridge, or to try with some of this week’s eggplant and green beans. Serve it over rice, or, if you’re feeling decadent, over fried potatoes.

Vegetable Stir-Fry with Garlic-Miso Sauce

3 tablespoons vegetable oil
6 large garlic cloves, coarsely chopped
1 tablespoon yellow miso
1 teaspoon oyster sauce
1/2 teaspoon sugar
1 pound assorted vegetables (such as broccoli, green beans, eggplant, bell pepper and bean sprouts), cut into bite-size pieces
1 jalapeño chili, seeded, thinly sliced

Heat oil in heavy large skillet over high heat. Add garlic and sauté until golden, about 2 minutes. Add yellow miso, oyster sauce and sugar and stir to blend. Add vegetables and jalapeño and sauté until vegetables are crisp-tender, about 10 to 20 minutes depending on which vegetables you use. Serve immediately.