Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [88]
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GET CREATIVE
Right before serving, drizzle lightly with high-quality olive oil.
Squeeze a little fresh lemon juice over the cooked asparagus. You can also garnish with a bit of freshly grated lemon zest.
Dress the cooked spears with a splash of balsamic vinegar or a drizzle of pomegranate molasses (see Get Cooking).
Tarragon, fresh or dried, is the most compatible herb for asparagus. If using dried, add ½ teaspoon when you add the salt and garlic. Or sprinkle on 1 tablespoon minced fresh tarragon just before serving.
Serve with Poached Salmon with Shortcut “Hollandaise” (see Chapter 6: Chicken, Fish, and Meat)—and put some of that very delicious sauce on the asparagus, too.
Take this in an Asian direction by adding 1 to 2 teaspoons minced fresh ginger with the garlic, or by sprinkling the cooked asparagus with sushi ginger and some toasted sesame seeds. You can also sprinkle a little soy sauce and/or a drizzle of toasted sesame oil over the cooked asparagus.
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absolutely the best broccoli
Makes 4 servings
This two-phase process is a wonderful way to cook broccoli, especially if you’re having people over and want to do some of the preparation ahead of time. First you blanch large pieces in boiling water. Then, just before serving, you give it a delicious warm-up in gently heated garlic-infused olive oil for a perfect finish. You can do the first phase—the blanching—up to 5 days ahead, which saves time at the last minute (and blanched broccoli will take up less space in the refrigerator than raw).
This recipe is vegan.
Salt for the cooking water
1 large head of broccoli (1½ pounds)
2 tablespoons olive oil
½ teaspoon minced garlic (about half a good-sized clove)
¼ teaspoon salt
Freshly ground black pepper
1. Put a large pot of cold water to boil over high heat, and add a big pinch of salt. Place a large colander in the sink.
2. While waiting for the water to boil, trim and discard the tough stem end of the broccoli, and slice the rest lengthwise into about 6 hefty spears.
3. When the water boils, lower the heat to a simmer and plunge in the broccoli. Cook for 2 minutes if you like your vegetables tender-crisp, 3 minutes if you like them tender-tender.
4. Drain the broccoli in the colander, shaking it emphatically, and then dry the broccoli by patting it with paper towels or a clean kitchen towel. (You can prepare the broccoli ahead of time up to this point and then keep it at room temperature for up to 2 hours, or in the refrigerator in a resealable bag or tightly covered container for up to 5 days; let it come to room temperature or microwave it to warm it slightly before proceeding.)
5. Place a large (10-to 12-inch) heavy skillet over medium-low heat and add the olive oil. While you are waiting for the oil to heat, cut the broccoli into smaller pieces (whatever size and shape you prefer).
6. When the oil has become warm (after about 3 minutes), add the broccoli and heat it in the oil, turning it frequently with tongs, for about 3 minutes. Then add the garlic, and continue to cook for another 3 to 5 minutes (possibly even a little longer), or until the broccoli is heated through, cooked to your liking, and delightfully coated with the garlic and oil. Add the salt, plus some black pepper to taste. Serve hot or warm.
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GET CREATIVE
Drizzle with a bit of high-quality olive oil, or a roasted nut or seed oil, just before serving. Garnish with the corresponding nut—chopped toasted walnuts, hazelnuts, etc.
Use more garlic (fresh or roasted—see Chapter 1: Soups) and/or some red pepper flakes for more assertive flavor.
Add up to 1 tablespoon minced