When I was at a local pea patch last weekend, I spotted a neighboring crop of broccoli that was starting to head and couldn’t resist cutting a few. Just-picked spring broccoli is a far cry from what you get in the supermarket or even from the farm in fall. Tender and sweet, it cooks in [...]
Archive for the ‘broccoli’ Category
Broccoli with Sweet Preserved Kumquats
Posted in broccoli, Citrus fruit, Preserving, Tigress Can Jam, tagged Preserved kumquats on June 19, 2011 | Leave a Comment »
Pickled Broccoli Stems
Posted in broccoli, Pickle, tagged Broccoli stem pickles on June 24, 2010 | Leave a Comment »
The stems of broccoli are as great as the florets but because of their different consistencies, some people don’t see how to use them together unless the head is cut lengthwise into slim slices so that the tops and bottoms cook at the same rate. I often cook the tops and stems separately and then [...]
Curried Broccoli Soup
Posted in broccoli, Soup, tagged Curried broccoli soup on June 24, 2010 | Leave a Comment »
This soup is similar to the curried asparagus soup that I posted a while ago but includes potato to create a creamy texture without using dairy. Although I sometimes make a soup like this with chicken broth, I respected the vegetarians among us and made it with water. I didn’t think ahead enough to make [...]
Pasta with Broccoli Pesto and Roasted Tomatoes
Posted in broccoli, Pasta, Pesto, Tomato, tagged broccoli, Pasta, Tomato on April 18, 2010 | Leave a Comment »
During the still-cold days in the transition from winter to spring, there is still a yen for warm, tasty comfort food coupled with a push toward fresh vegetables, which for us are not yet local. This dish is another example of my philosophy of walking in the door after work, setting a pot of water [...]
Broccoli “Salad” with Preserved Lemons
Posted in broccoli, Lemons, Preserving, Salad, tagged broccoli, Preserved lemons, Salad on January 29, 2010 | Leave a Comment »
During the winter, green (meaning lettuce-variety) salads do not always appeal, unless they’re made with bitter greens like escarole, radicchio, Belgian endive, curly endive, frisee or others. Those are my favorites, since the taste and texture are invigorating, individually or in combination. The greens can be tossed with oranges and red onion to offset the [...]
