Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [94]
STEAMED BROCCOLI WITH BEURRE NOISETTE
MAKES 4 SERVINGS
TIME: 30 MINUTES
BEURRE NOISETTE IS BROWNED, or nut-colored, butter, a French classic that fully qualifies as a sauce yet contains only one ingredient. If you’ve never had it, beurre noisette’s complex flavor and beguiling aroma, redolent of hazelnuts, will amaze you. And if you like it over broccoli, you’ll probably find that you like it over almost any other sturdy, full-flavored vegetable.
1 pound broccoli
3 tablespoons butter
Salt and freshly ground black pepper
½ to 1 tablespoon fresh lemon juice
1. Trim the broccoli as necessary (the thick stems should be peeled with a vegetable peeler or paring knife to make them less tough). Cut into equal-size pieces.
2. Put the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally, until the butter stops foaming and begins to brown. Remove from the heat immediately and season lightly with salt and pepper; keep warm if necessary.
3. Steam the broccoli over boiling water (or boil in salted water to cover) until tender and bright green, usually less than 10 minutes. Drain if necessary and sprinkle with salt. (Or run under cold water and refrigerate. To reheat, put a little olive oil or butter in a pan over medium heat and turn the broccoli in it until hot.) Swirl the lemon juice into the beurre noisette and drizzle it over the broccoli; serve immediately.
GLAZED CARROTS
MAKES 4 SERVINGS
TIME: ABOUT 30 MINUTES
THIS IS MY favorite way of making a side of carrots to go with a meal. Part of its appeal is its ease and quickness; the other is how easy it is to vary. You can add almost any flavoring you like to these carrots during their final minutes in the pan, like a healthy grating of lemon or orange zest or a tablespoon of grated ginger or a clove of minced garlic, to flavor them to your taste.
1 pound carrots, cut into chunks
Salt
2 tablespoons butter
Chopped parsley, chervil, or mint for garnish (optional)
1. Put the carrots in a saucepan with a pinch of salt and water to come about halfway up their height. Add the butter, cover the pan, and turn the heat to medium-high. Simmer until the carrots are nearly tender, about 20 minutes.
2. Uncover; much of the water will have evaporated. Continue to cook until the carrots are shiny, about 5 minutes longer; if they threaten to burn, add a tablespoon or two of water. When the carrots are done, taste and adjust the seasoning if necessary, garnish if you like, and serve.
CAULIFLOWER WITH GARLIC AND ANCHOVY
MAKES 4 SERVINGS
TIME: ABOUT 30 MINUTES
BUY SNOW-WHITE cauliflower with no brown spots; use broccoli or one of the hybrids (broccoflower, romanesco broccoli, and so on) if the cauliflower does not look good. And though it is a full-flavored dish, remember that cooking will mellow the assertive flavors of the anchovies and garlic, so don’t skimp on either. This dish is just as good warm as it is hot.
1 large head of cauliflower (at least 2 pounds), trimmed and cut or broken into florets
Salt
¼ cup plus 2 tablespoons extra virgin olive oil
5 to 10 anchovy fillets, to taste, chopped
1 tablespoon minced garlic
1 teaspoon hot red pepper flakes, or to taste (optional)
Minced fresh parsley for garnish
1. Put the cauliflower in a steamer above an inch or two of salted water. Cover and cook until it is just tender, about 10 minutes, then plunge into a bowl of ice water to stop the cooking.
2. Combine the oil, anchovies, garlic, and hot pepper if you’re using it in a large, deep skillet and turn the heat to medium-low. Cook, stirring occasionally, until the anchovies begin to break up and the garlic begins to color, about 5 minutes.
3. Add the cauliflower and raise the heat to medium-high. Continue to cook, stirring, for about 5 minutes more, until the cauliflower is coated with oil and heated through. Garnish and serve hot or at room temperature.
ANCHOVIES