Pamela Toman

Tag: broccoli

Broccolini Romesco Sandwiches

The romesco sauce is phenomenal. I didn't even think I liked romesco....

I lean toward broccolini over broccoli here because broccolini will lay flatter, but both would be fine.

Serve on ciabatta or pan de cristal.

Ingredients Step
Preheat oven to 425 degrees.
2 large carrots, thinly sliced
2 red bell peppers, ribs and seeds removed, chopped
1 large white onion, chopped
1 t. red pepper flakes
3 T olive oil		 Toss together. Spread on a rimmed baking sheet. Roast in bottom third of oven at 425 degrees until vegetables are tender and well-browned, about 25-30 minutes.
2 lb. (4 bunches?) broccolini Separate the florets from stalks. Thinly slice the stalks.
broccolini
¼ c. oil
3 garlic cloves, thinly sliced
salt		 Toss broccoli in oil. Roast in top third of oven at 425 until florets are charred and stems are cooked through (but still a bit crunchy), for 16-18 minutes.
2 t. sherry vinegar
salt		 Pour vinegar over roasted broccolini. Salt to taste.
carrot mixture
2 T. sherry vinegar		 Pulse together in food processor until smooth.
½ c. olive oil
salt		 Drizzle in to food processor while running, scraping sides as needed, until emulsified. Season to taste.
4 rolls (8") Split rolls. Toast in oven until light brown, about 3 minutes.
8 1-ounce slices provolone For each sandwich, spread romesco on both the top and bottom rolls. Pile broccolini on the bottom half, and top with provolone. Toast sandwiches until cheese is just melted, about 2 minutes. Close and cut cross-wise, then serve.

Source: Bon Appetit

Broccolini Romesco Sandwiches was published on 17 November 2024.

Recipe uses: broccoli, provolone, red-bell-pepper, carrots, romesco

Broccoli and White Bean Sandwiches

Serve on ciabatta or pan de cristal.

I haven't made this recipe recently, and the proportions may be off. Use your judgment, rather than relying on the values given here.

The original recipe calls for blanched broccoli rabe, which I find too bitter, so I substitute it with roasted broccoli.

Ingredients Step
6 T olive oil
1 head of garlic, cloves thinly sliced
1 t. crushed red pepper flakes		 Cook garlic and red pepper flakes in oil, being careful to infuse but not brown the garlic.
some of the oil
1 can white beans (½ c. from dry)		 Puree the beans with the flavored oil, adding oil and water as needed.
5-6 heads (4-5 lbs.) broccoli, coarsely chopped
remainder of the oil		 Toss broccoli in flavored oil, then roast in 350 degree oven until browned. Cool.
juice of 1-2 lemons
salt
pepper		 Squeeze lemon juice on top of cooled broccoli, and season to taste.
8 rolls (6-8" long)
8 1-ounce slices provolone		 Preheat oven to 400 degrees. Split rolls. Spread bean puree on one side. Add broccoli. Top with provolone. Toast in oven until cheese is melted, 7-10 minutes, then serve.

Based on a recipe originally from Bon Appetit

Broccoli and White Bean Sandwiches was published on 16 November 2024.

Recipe uses: broccoli, provolone, lemon, white-beans

Broccoli Spoon Salad

A lovely salad that works as a side dish for omnivores and an entree for vegetarians. The raw broccoli tenderizes in the vinegar and doesn't eat like raw broccoli.

Consider cutting the honey if it's broccoli season. Leave it at the whole amount if it's late spring/summer and the broccoli isn't at its prime. (More often than not, I've thought the full amount of honey was too sweet overall when attached to sweetened cranberries.)

Do not sub cranberries with pomegranate seeds. The texture doesn't work.

Consider wild rice instead of quinoa. (I haven't tried this yet but it should be delicious and still protein-packed.)

Ingredients Step
1 c. raw quinoa Wash. Boil in well-salted water until plump and tender, about 15 minutes. Drain in sieve, rinse with cool water, and drain well. (Don't treat it like rice with the cloth and lid; it will retain too much heat in the salad.)
zest and juice of 1 lemon
3 T. olive oil
3 T. Dijon mustard
2 T. honey
2 T. apple cider vinegar		 Whisk together in a very large bowl. Season with salt and pepper to taste.
2 heads of broccoli (~1½ pounds) Finely chop the broccoli and add to dressing. Let it macerate as you prep the rest.
1 tart green apple
4 oz. sharp cheddar		 Finely chop the apple and cheese. Add to broccoli. Toss to combine.
cooked quinoa
¾ c. pecans
½ c. dried cranberries		 Add. Toss to combine. Taste. Add more lemon juice, salt, and pepper to taste.

Source: Sohla El-Waylly (NYT)

On Quinoa

I usually buy quinoa from the bulk section at Sprouts, in whatever color(s) I'm feeling.

I wash it first until the water runs clear (well, clear enough), similar to basmati. Some people run water over it in a fine sieve for a few minutes, but my sieve loses a lot of grains. I tend to swirl and rub it in the saucepan before putting heat under it, with 3-4 changes of water. (Yet other people argue you don’t need to wash it at all, but that's dangerous — depending on your quinoa producer and your taste buds, you might end up with a bitter/soapy/ugly flavor rather than a vaguely earthy grain.)

This recipe boils the quinoa like pasta. That makes it easy to taste-test and see when it is done to your preference. The final texture you want is similar to fine couscous. Maybe up to half of the grains will have unfurled little tails as they cook, and all the grains will plump up and no longer be at all crunchy.

Broccoli Spoon Salad was published on 17 September 2023.

Recipe uses: quinoa, cheddar, broccoli, wild rice, apple