Skip to main content

Broccoli

Image result for broccoli

Selection

Buy 1-1/2 pounds for 4 servings.  Broccoli should be fresh and clean with stalks that are firm and tender.  It should have tightly closed green flower buds in compact clusters or heads; there should be no yellow colour evident in the buds.

Preparation

Wash well and trim off a bit of the end of the stem, but do not remove the stems.  The whole stalk is edible.  If any of the stems are more than 1" in diameter, it is good to make lengthwise gashes through them (about 4 to 6) almost to the flowerets.  The stalks will then cook as quickly as the flower buds.

Cooking

Drop the prepared broccoli into a small amount of boiling salted water.  Cover and cook quickly until just tender - 10 to 15 minutes.

Serving

Remove broccoli carefully from water to avoid breaking flower buds.  Serve at once seasoned with salt, pepper, and melted butter or margarine, or with lemon or almond butter, or with Hollandaise or a cheese sauce.

To serve raw broccoli

Use the flowerets in a lettuce and tomato salad or serve on a relish tray.
Labels:

Comments

Post a Comment

Popular posts from this blog

A Taste of Canada ~ Fiddleheads

I do enjoy fiddleheads.  They have a green bean-y, asparagus-like, pea-ish taste and they are just fun to look at. From Chateline Magazine: HOW-TO It’s Almost Fiddlehead Season! Here’s How To Cook This Springtime Veggie Properly Fiddleheads are a Canadian delicacy, but undercooking them can lead to food poisoning by Amy Grief  Updated Apr 9, 2019 Fiddlehead season is short, so when you see the adorable green curlicues at your grocery store or farmers’ market, buy them while you can. Before chowing down on these little springtime delicacies, there’s a few things you should know first since fiddleheads can cause food poisoning if they’re not cooked properly. What are fiddleheads? These tightly curled coils are ostrich fern fronds. They start appearing in late April and early May in Ontario, Quebec, Nova Scotia and New Brunswick and are usually found in forests, marshes and by rivers and streams. Taste-wise, fiddleheads, which are popular amongst food foragers, are often co
Post a Comment
Read more

Week #2 Challenge: Paper . . . and I mean ALL of your paper.

Annual Organization Challenge Week #2   How did you make out with last week's challenge? Did you find your work table? Here's this week's challenge: Your challenge this week is to  S.P.A.C.E.  your paper - - and I mean ALL of your paper: cardstock, patterned paper, specialty papers, and all those SCRAPS! SORT:  Bring all of your paper to one area. Sort it all into piles: KEEP, SELL, DONATE, TRASH PURGE:  bag up, and assign a price to paper bundles that you want to SELL at a garage sale or online, and put the bags in the garage sale box. Throw out the TRASH pile. Bag up the DONATE pile and immediately make arrangements for drop-off/pick-up or put  in your vehicle. ASSIGN:  separate your paper into categories that make sense to you. For example, you may want to divide it simply into cardstock and patterned paper. If you have a huge stash of paper, you may want to divide it by colour, theme, or manufacturer. **Another way to sort your paper is in
Post a Comment
Read more

Journal Prompt ~ One Thing You Do Really Well

Name one thing you do really well . . .  One thing I do really well is solve crossword puzzles.
Post a Comment
Read more