ISO Broccoli Side Dish for Thanksgiving

[Lillith]

I don't want anything heavy, like with cheese sauce. Anybody?

[smilingcat]

I take it you have steamed broccoli.

how 'bout the following.

1 cup of olive oil (don't waste your money on virgin or EVOO)
1/4lb of hard cheese rind (nuttier cheese works better)
1 clove of garlic minced.
1 tsp of hot pepper flakes.

season olive oil with cheese rind such as swiss, gruyer, parmesan, reggiano...
1 cup of oil with about 1/4lb of rind. cook at low temperature unitl the rind starts to bubble, add minced garlic and hot pepper flakes. Cook for about a minute. strain into clean cruet for serving.

When serving the broccoli, sprinke some large red pepper flakes to add color and drizzle the oil.

or cool the oil and make a vinegrette with it.

or how 'bout thinned out hollandaise sauce add terragon for a twist.

[jroseanne]

I made the "Long-Cooked Broccoli with Hot Pepper, Garlic, and Pancetta" from the December 2005 Fine Cooking, and really enjoyed it.

[heavy hedonist]

How about steamed, and tossed with an asian dressing and crispy shallots? Or just the shallots?
A citrus viniagrette is also a nice way to go-- it's nice to let a green vegetable be a clean, fresh side when there are often so many goopy dishes on the table. I'm doing green beans, myself.

[Lillith]

it's nice to let a green vegetable be a clean, fresh side when there are often so many goopy dishes on the table.

Yes, that's exactly why I don't want anything in a heavy sauce. Thanks for the suggestions so far........keep 'em coming please!

[tbb113]

This broccoli recipe (http://community.cookinglight.com/showthread.php?t=44366&highlight=broccoli) is really good.

[PattiA]

I'm totally hooked on roasted broccoli. Toss it with a bit of olive oil, salt, pepper, minced garlic and/or shallots, and some red pepper flakes (optional). Roast it at 425 for 8-10 minutes. So easy, cooks quickly, tasted wonderful. Cover the baking sheet with foil and there is no cleanup.

To me, simple steamed broccoli is perfection. I saute garlic in olive oil in the pan , then add water and steam the broc in the garlicky water. If you want more color in the dish, toss some diced red pepper in with the broc.

[Kyra]

If a stovetop recipe would work, I love the ginger broccoli recipe from Moosewood Low-Fat favorites. Even non-broccoli lovers have devoured this at my house. Let me know if you'd like me to post it for you. (It does have to be cooked at the last minute, but the prep can all be done ahead of time.) Editing to add: it's very light and refreshing, assuming that you feel the flavors (ginger and soy) would work with your Thanksgiving menu.

[mrswaz]

I LOVE roasted broccoli. It's my new favorite.

Here is my favorite recipe to follow. I just use a few heads of broccoli instead of the peas. And I use plain button mushrooms.

Roasted Mushrooms with Green Peas and Tomatoes
8 ounces cremini, button, or portobello mushrooms, wioped clean, larger ones cut int pieces
3 cups frozen petite peas (16 oz. bag) rinsed and drained
1/2 pint grape or cherry tomatoes ( I used chopped fresh tomatoes)
1 small red onion, halved and thinly sliced (I used sweet yellow)
2 TBS olive oil
2 TBS melted butter
sea salt and freshly ground black pepper to taste
2 TBS chopped fresh flat leaf parsley (I omitted)
1. Preheat the oven to 400
2. Place the mushrooms, peas, tomatoes, and onion on a large baking sheet with sides. Drizzle the oil and butter, season with salt and pepper, and stir to coat. Spread the vegetables in an even layer and roast for 18 to 20 minutes, stirring often, until the mushrooms are golden brown and the tomatoes soft. Sprinkle with parsley, and additional salt and pepper, and serve warm.
This recipe can also be made with broccoli or green beans, though the beans will take about 5 minutes longer to cook. You can also use this recipe as a base to prepare the vegetables on the grill.

[stacy7272]

The broccoli recipe that Tyra (tbb113) is referring to is my favorite broccoli recipe to date. It was the first thing I thought of when I saw the thread! It is called Broccoli with Spicy Balsamic Dressing and Black Olives.

[ewatkins]

A question about the Mooosewood Gingered Broccoli. It says to steam it, but then it gives a broth recipe. When I steam broccoli, I use a steamer insert with holes in it, so only the steam touches the food. If you put the brooccoli right in the broth, I would not call that "steaming". Which way do you make it, with broccoli right in the broth, or with the broth down below in the pot??

[JulieM]

I love the brocolli salad recipe that I found on this board. I think it's a CL recipe. It has celery, red grapes, sunflower seeds and white raisons. It goes great with turkey and stuffing! If you're interested I'll see if I can find the recipe.

[Kyra]

ewatkins: I just dump the broccoli in the pot, right in/on top of the liquid. The broccoli cooks just fine, although you have to watch the heat and make sure you don't boil all the liquid away. Depending on how much broccoli I am cooking, I might increase the liquid.

Hope this helps.

[Meg O'C]

Good thread! I am always looking for new things to do with broccoli!

Recently I made the Broccoli and Rapini with Lemon and Shallots from the November BA. It was excellent . . . and the aroma when you toss the lemon rind and shallots into the melted butter - mmmm, heavenly!

http://www.epicurious.com/recipes/recipe_views/views/233159

Tyra's recipe with the balsamic dressing and olives sounds delish - will definitely give that a try! And, I too, love roasted broccoli (tossed with olive oil and some kosher salt). We have this very often when I don't feel like hunting down something new (pretty much any weeknight!).

[Lillith]

Wow - you guys are great! I make roasted broccoli often but am making roasted brussel sprouts and carrots and wanted something different for the broccoli. I love broccoli and printed out the suggestions posted on this thread for the future, but for Thanksgiving I think Tyra's recipe fits the bill. Thanks again everyone!