We like this one from one of the Moosewood Restaurant cookbooks.

Raw Broccoli Salad

1 large head of broccoli
1/2 cup mayo
2 tsp maple syrup
4 tsp cider vinegar
1/4 tsp salt
1/4 tsp pepper
1/4 cup currants or raisins
1 medium tomato, diced

Finally chop the florets from the broccoli and smaller stems. It should make about 4 cups of chopped broccoli.

In a serving bowl, whisk together mayo, syrup, salt and pepper. Stir in broccoli, currants and tomatoes. Set aside for at least 30 minutes, but best when allowed to sit for a day in the refrigerator.

Stir Fried Broccoli

Florets cut small but intact, with a bit of stem remaining
Butter OR EVOO
Salt

Heat the butter or EVOO in a large saute pan, add the broccoli, toss to coat, just a few minutes. Toss a couple times until brocolli is crisp tender, sprinkle with salt.

I never parboil the brocolli. Though I use evoo for almost everything, we prefer butter for this one. It is just perfect as a side dish sauteed like this...one of our favorite veggies, goes with everything.

Sherry

Wow, looking through my T&T file I just realized that it's obvious I am not very adventurous when it comes to broccoli! LOL

Other than using in stir-fry, I only have two recipes that use broccoli, and I haven't made either of them in years!

Hopefully this cookalong will break me out of my shell! LOL

Broccoli Linguini

1 lb linguini
3 oz olive oil
4 cloves garlic, minced
1 lg bunch broccoli, finely chopped including 1-2" of stems
3/4 c chopped walnuts
1/2c pitted black olives, sliced
3 oz parmesan or romano cheese, grated
Salt to taste

Pepper, freshly ground

Cook linguini according to package directions until "al dente", drain.
Heat olive oil in large skillet and sauté garlic until golden.
Add broccoli, walnuts and olives, cook and stir over medium heat until very hot.
Season to taste with salt and pepper
Pour over hot linguini, sprinkle parmesan over top and serve immediately

(From DaytonÂs Marketplace)

Broccoli Puff 2 10\-oz packages frozen chopped broccoli 1c Bisquick 1c milk 2 eggs ½ tsp salt 1c shredded cheddar cheese Preheat oven to 325 º. Butter 1\-1/2 qt casserole. Cook broccoli as per directed on package, drain and cool. Beat Bisquick, eggs and salt until smooth. Stir in broccoli and cheese. Pour into casserole, bake 1 hour or until knife inserted in center comes out clean. Serves 6 Variation: Substitute 2 10 oz packages frozen corn or 2 10 oz packages of spinach for the broccoli Source: General Mills, Inc. Linda

Links to previous Cookalongs!

Here is a link that might be useful: All the other Cookalongs

Thank you Denise for adding the links. Such a help!

Nancy

HMMMM. I do need to break out of my broccoli shell. I only eat it raw in salads or with dip, or in stir fry, and rarely, steamed with some lemon butter over the top. I have a good recipe for that broccoli, nut, raisin salad but hardly ever make it. I like Sharon's pasta idea. I had great broccoli pasta once at a dinner party, it was bow ties. I also used to make cream of broccoli soup, back in my younger, svelter days.

Gosh, I haven't participated in any of the cookalong, but I had to answer you on one comment.

"I wonder what the weirdest (but good) use might be?" Compost! I can't stand the smell of this stuff.

Sorry!

Ann, would you add the last few cookalongs in the FAQs for us? Please?

There used to be a restaurant in Raleigh, long closed now, that specialized in breakfasts. They made an omelette with shredded chicken, cream cheese and broccoli that was delicious. I know it doesn't sound that good, but it really was.

Here is a great soup I served a couple of weeks ago at my soup party. It was a huge hit. The recipe is from All Recipes.

Potato, Broccoli and Cheese Soup
Rated:
Servings: 6
Submitted By: Ruth A. Burbage

"A cheesy, potato broccoli soup that tastes great."
Ingredients:
2 cups chopped onion
2 tablespoons margarine (I used olive oil)
2 1/2 pounds peeled and cubed
potatoes
5 cups boiling water 4 cubes chicken bouillon (I used chicken stock)
3 cups fresh broccoli, cooked and
drained
salt and pepper to taste
3 cups shredded Cheddar cheese (added some left over rinds)

Directions:
1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
4. Add cheese and heat soup through until cheese is melted. Serve warm
I served the soup with homemade crutons and pumpkin seeds.

It's pretty good boiled in saltwater with olive oil and lemon juice squeezed over it, but it's divine breaded in salt/cornstarch and deep fried :-)

It's edible if you steam the broccoli til tender. Then add it to a pan that you sauted some garlic with olive oil, just to coat it good.

Then give it some shavings of Asiago cheese when you plate it.

ONe of my all time favorites is an Asian stir-fry sort of thing that came from an ancient Myra Waldo cookbook.

1 tbsp oil

1 bunch broccoli cut into florets and stems peeled and cut into 1/2 inch slices
3 scallions, cut in 1 inch pieces on an angle

Sauce:
2 tbsp soy sauce
1 tbsp gin
1/2 tsp sugar
1/2 cup water

Mix together sauce ingredients and set aside.
Heat oil (med high heat) in a saute pan, add broccoli. Stir fry for 2 minutes. Add scallions and stir fry for an additional minute.
Pour sauce over broccoli, cover and turn heat to med for about 2 minutes.

I priced out fresh broccoli at the grocery store yesterday, it was $2.99/lb. so I definately won't be using that. They had random spears for $1.99/lb, which is just one cent under my limit for produce. So I might be using frozen, which makes me think my contribution is either going to be soup or pasta, although the idea of making broccoli stuffed calzones or something similar is kind of intriguing. I can get produce way cheaper at the greengrocer, but it is out of the way from my usual routes so I can only go on Saturdays.

I need to add more broccoli to my diet, too. I sometimes get broccoli cheese soup at restaurants, and usually enjoy it if they have it warm enough (I've been served ice cold broccoli cheese soup - you don't even want to go there.) My attempts at making have been less than successful. It comes out kind of grainy in texture. I'm hoping someone has a good recipe. The one above that Theresafic looks promising.

The other day I steamed some broccoli and cauliflower together to add to some pasta I made, but I learned that steaming doesn't take nearly as long as I thought it would, and the veggies turned to mush. Oh well, I'll keep trying.

Sally

Broccoli Cornbread

1 stick melted margarine
1 box of chopped broccoli, thawed
1 pkg. Jiffy cornbread mix
4 eggs
3/4 c cottage cheese
1/2 c grated cheddar cheese

Mix all ingredients, and put in a greased 9 by 13 inch pan. Bake at 400* for 20-25 minutes.

This is how I got the kid (and a couple of other broccoliphobes) to eat broccoli:

* Exported from MasterCook *

Broccoli Balls

Recipe By : Katie, from the Victory Garden Cookbook
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
2 cups blanched and finely chopped broccoli
1 1/2 cups fresh bread crumbs
1 cup shredded mozzarella cheese -- (or Swiss or Parmesan)
salt and pepper
1 teaspoon minced garlic
1/3 cup vegetable oil

Beat eggs and combine with everything but oil. Form into 1"-1 1/2" balls. Fry in hot oil until browned on all sides, about 5 minutes.

- - - - - - - - - - - - - - - - - -

Like Linda I was shocked at how few Broccoli recipes I have! It's one of our favourite veggies but I simply steam it and serve with butter.

However I do have this one recipe that we just love!

Chicken And Broccoli Crepes

8 crepes
3 Tbl butter
2 Tbl shallot minced
2 garlic cloves minced
3 Tbl flour
2 Cup milk
dash tobasco
2 Tsp Worcestershire
salt and pepper to taste
1 Cup grated cheddar
2 Cups Chicken cooked and cubed
12 broccoli florets, Cooked until Just Tender crisp

Melt butter and cook shallots and garlic over low heat for 1 or 2 minutes. Add flour and cook , stirring for 2 minutes. Gradually add milk and cook until thickened. Add salt, pepper, tobasco, worchestershire and cheese. Remove 1/2 the sauce.

Add chicken pieces and broccoli to the sauce. Divide mixture among crepes. Place rolled crepes, seam side down, on a buttered oven proof dish. Spoon reserved sauce over crepes. Sprinkle with parmesan.

Heat in the oven at 375 for 10 - 15 minutes and then broil to brown lightly. Serve immediately. Can substitute asparagus, mushrooms or seafood

Crepes: 2 eggs, 1 cup milk, 1/2 tsp salt, 1 cup flour, 2 T melted butter.Combine all until smooth, let sit 30 minutes. 12 crepes (or you can use store bought flour torillas)

I've made this recipe since it was in the Los Angeles Times Food section in 1993.

Broccoli Chantilly
6 servings

1 1/2 lb fresh or frozen broccoli
2/3 c whipping cream
1/3 c sour cream
1 tsp dry mustard
1 Tbsp lemon juice
1 tsp grated onion
salt & pepper
paprika, optional

Wash broccoli, cut off tough ends & split if large. Cook in 1 inch boiling water until tender, 10 to 15 minutes. Drain thoroughly & place in warm broiler-proof casserole.
Whip the cream until stiff.
Fold in sour cream, mustard, lemon juice, onion & salt & pepper to taste.
Dollop cream mixture over broccoli & sprinkle with paprika.
Place under broiler until lightly browned, watching to prevent scorching.

Here's another oldie I have made off & on since the mid-'80s, also from the L.A. Times. It's good for getting protein & broccoli into kids, & is easy to cut in half. It can be mixed together a few hours before baking.

Broccoli Casserole
8 servings

6 eggs
2 lb creamed small-curd cottage cheese
6 Tbsp flour
1/2 lb diced Colby cheese
1/2 c butter or margarine
2 green onions,chopped
2 10-oz pkg frozen chopped broccoli, thawed

In a large bowl, lightly beat eggs, then add cottage cheese, flour, Colby cheese, butter, green onions & broccoli.
Pour into greased 9x13 pan & bake at 350 degrees 1 hour or until knife comes out almost clean. Casserole should be golden & bubbly on top.

Let set 10 minutes before serving.

Here's two that I love. The first is from the New York Times, the second is an Alton Brown riff.

GARLICKY SESAME CURED BROCCOLI

1 ½ Teaspoons Red Wine Vinegar
1 Teaspoon Kosher Salt
2 Pounds Broccoli Florets
¾ Cup Extra Virgin Olive Oil
4 fat Garlic Cloves, minced
2 Teaspoons Cumin Seed
2 Teaspoons Toasted Sesame Oil
Large pinch Red Pepper Flakes

In a large bowl, stir together the Vinegar and Salt. Add Broccoli and toss to combine.

In a large skillet, heat Olive Oil until hot, but not smoking. Add Garlic and Cumin Seed and cook until fragrant, about 1 minute. Stir in Sesame Oil and Pepper Flakes, Pour over Broccoli and toss well. Let sit at least one hour at room temperature. Taste for Salt and serve.

OVEN ROASTED BROCCOLI

1 Pound Broccoli, rinsed
2 Tablespoons Olive Oil
2 Cloves Garlic, minced
Kosher Salt and Freshly Ground Black Pepper
1/3 Cup Panko Bread Crumbs
¼ Cup Grated Parmesan Cheese

Cut the Broccoli Florets into bite size pieces. Cut the stalks into 1/8" thick rounds. Place all in a mixing bowl, add the Oil and Salt and Pepper. Toss to cover. Add the Panko and toss to combine. Place all in a 9"x13" baking dish and bake in a preheated 425 degree F oven until tender, about 10 minutes. Remove from oven and sprinkle with Parmesan Cheese, toss and serve immediately.

Steve

This recipe for roasted shrimp and broccoli is my favorite... Roasting the broccoli brings out so much flavor, and I had never thought to pair it with cumin and coriander before this, but the flavor combo is fantastic.

Here is a link that might be useful: Roasted Broccoli with Shrimp

Oooo...Skeip, those two are going in my "to-try" folder right now. Thank you.

Over the years, I find myself making broccoli less often because I like the flavor of than other green vegetables better than broccoli. I usually steam fresh broccoli in the microwave and serve it with a drizzle of olive oil.

When I want to dress it up, I sometimes serve it with this sauce:
RIPE OLIVE SAUCE

2 cloves garlic, crushed
1/4 cup olive oil
1/2 cup finely chopped, pitted black olives
1 or 2 tsp. fresh lemon juice
1/2 tsp. salt, or less to taste
1/4 tsp.pepper

Saute garlic in small saucepan over medium-low heat until golden, about 3 minutes. Do not let it brown. Add remaining ingredients and cook 1 or 2 minutes to heat olives. Pour over steamed fresh vegetables.

I was just going to post Roasted Broccoli too!
Steve beat me to it and his sounds better! LOL
I just toss with the OO, salt and pepper.
I love the idea of the Panko and garlic.
Hmmm.........have broccoli. have garlic. have Panko.
Yep, on the menu this week!

Several other here going in my To Try SOON" file!

Deanna

OH Yum Steve....I might just have to do that roasted broccoli tonight along with my Lemon Chicken. I was doing broccoli anyhow but yours sounds way better.

I thought for sure I had served broccoli with a parsley caper sauce, but haven't found the recipe yet. It seems that broccoli is one of those veggies that lends itself well to sauces and dressings, whether cooked or raw.

That roasted broccoli recipe looks good to me, too.

Sally

I got involved with the Superbowl game yesterday and forgot that it was time to start a new cookalong...

Kathleenca....

Please pick the next ingredient to focus on.

up we go...

Kathleen...I hope you see this and if you do, then just post your choice on here. Then I can start the next cookalong.

Hi Nancy,

Let's try bacon for the next cookalong.

Thanks, KathleenCA

I sent Kathleen an email for another idea. I've purposely stayed away from meat so that everyone can join in.

All set to move on..

Feel free to add any new broccoli recipes to this thread at any time.

Nancy

Here is a link that might be useful: Cookalong #21---------BEANS