Broccoli recipes?
So I have a whole bunch of broccoli and have had a bunch for a while now (long story). Fortunately, I like broccoli a lot, but I'm kinda out of things to do with it. I've been steaming or roasting it as a side dish with everything, which is great, but getting a little boring. My go to standby is stirfry which I'll probably do next week, but do
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Have you tried this?
Get enough broccoli crowns to fill up a grocery veggie bag really well. That'll feed four people as a main veg. If you can't get crowns, get the whole thing, but you'll need more. Now cut it into spears. You don't want any piece of stalk to be much more than about a half an inch around. So split them as you will. Toss them in a big bowl. Now take an assload of garlic. At least half a head per four people. More couldn't hurt. If you don't own a mandoline, or a little garlic mandolin/slicer, you should. Use it, or cut as thin as humanly possible, the garlic into slices. The key is, the slices are going to melt onto the broccoli and brown up -- which is hard to do if they're thick. Toss them in the bowl. Toss in a good handful of coarse salt. Maybe pepper, but don't overdo it. Liberally pour in olive oil. You don't need the really good stuff here. Mediocre is just fine. Now roll the garlic, salt and broccoli in the oil. You want to make sure that the florets are all damp. There should be enough olive oil, that there's a little pool at the bottom of the bowl. Now spread the broccoli/garlic out onto a rimmed baking sheet. A flat cookie sheet will work in a pinch, but put foil underneath in case the oil goes wandering. You can use a roasting pan, but if the sides are taller than 1/2 inch, it won't come out as well -- you really need the air to circulate. Now roast it in a 375 degree oven. Until it's done -- which parts of it will be really, really browned, crispy even. A good five minutes after you think it was done. Or -- after you put it in there, a little bit later you'll start to smell the garlic cooking. Mmmm. You'll get used to it. Then a little while longer, and suddenly you'll smell it again. Odds are, it's ready now. Which is either highly professional technique or highly unprofessional, but smell and sound is how I cook. So there.
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