Tag Archive: broccoli


Saying that this dish did not turn out right the first time would be an understatement.  I’ve made plenty of dishes over the years that haven’t turned out quite like I had envisioned or that could use some tweaking here or there.  My first attempt at this one though?  Was nearly inedible.  My husband bravely finished his bowl and told me it wasn’t that bad, but really?  It was that bad.

So why am I sharing a recipe with you that I fully admit started off as inedible?  Because I ended up making it again the other night, with some MAJOR modifications and it turned out to be a pretty tasty dish!

The problem with the original version and thus the key to making the new version tasty?  Garlic.

When I pureed the pesto in the blender the first time around, I added in raw garlic (not a lot, I swear!) thinking that it would be a good punch of garlicky flavor (and be mellowed out by the cheese, broccoli, etc).  Well, this might have worked if it had been green garlic, or even early summer garlic.  But late winter garlic?  Not so much.  One of my friends coined the term “death garlic” and that pretty much sums it up.  It completely overpowered everything else in the dish and filled your tongue with a noxious, garlicky burning sensation.

The solution?  Roasting.

mmm...garlicky!

For the new version of this dish, I set half a head of garlic on a piece of aluminum foil, drizzled it with olive oil, sealed it up, and roasted it at 350 degrees for 35 minutes.  Problem solved!  The smell of roasted garlic is absolutely amazing, and it mellows out the flavor to the point where you almost want to just sit there eating it with a fork.  Plus roasting makes the cloves pop right out of the papery skins!

I made a few other changes to the original recipe as well.  This time I made the pesto in the food processor instead of the blender (it made drizzling in the olive oil much easier), I added Parmesan cheese to the pesto instead of the goat cheese I used in the original version (kept the pesto thinner), and because I had them, I sauteed some mushrooms and shallots and tossed them in with the broccoli.  The mushrooms turned out to make a big difference–they added a texture and savory depth that was missing from the first version of the dish.

Pesto at the end of the tunnel

 

mushrooms!

 

So much pesto...

One note on the type of pasta: I used whole wheat fusilli noodles (corkscrew shaped), which worked out really well because this is a rather thick pesto.  There are plenty of other shapes that would work too–I’d just recommend staying away from long and/or flat pastas like papardelle or fettuccini.  They won’t work nearly as well.

In the end, the new version of this dish was MUCH tastier than the original, still not very difficult to make, and something that’s definitely worth adding to your pasta and pesto repertoire.

Ready for eating!

Broccoli Pesto Pasta
(serves 2-3)

  • 1/2 head of garlic, outer layers of skin removed
  • 3 medium crowns of broccoli, long stems are a bonus
  • 1 cup of mushrooms, sliced
  • 2 shallots, diced
  • 1/3 cup freshly grated Parmesan cheese
  • olive oil
  • 112g whole wheat pasta
  • salt
  • pepper
  • lemon juice (optional)

Preheat your oven to 350 degrees.  Remove the outer layers of papery skin from the head of garlic.  You only need half the cloves for this recipe, but feel free to roast the whole head of garlic if you have another use for it.  Set the garlic on a piece of aluminum foil and drizzle it thoroughly with olive oil.  Seal it up, put it on a cookie sheet, and roast for 35 minutes.

Meanwhile, bring a pot of well salted water to a boil.  When it’s boiling, dip the crowns of broccoli in, one at a time, for 30 seconds each.  (This is why the long stems are helpful–they give you something to hold on to.  If your broccoli doesn’t have a long stem, just drop it in and fish it out with a slotted spoon after 30 seconds).  As soon as you take the broccoli out of the boiling water, run it under cold water for a bit to stop the cooking.

Roughly chop two of the three crowns of broccoli and put them in the food processor.  Grate in about 1/3 cup of Parmesan cheese (more or less as you desire), and add a few grinds of black pepper.  Take your garlic out of the oven, carefully open up the foil pack, and remove the cloves of garlic from their skins and add them to the food processor.  Pulse several times, scrape down the sides, and then let it run as you drizzle in olive oil.  You want enough olive oil to thin it out into a sauce-like consistency rather than a paste, but not so much that it tastes oily.  Stop and taste it periodically until you get the consistency you prefer.  Salt to taste.

Once the pesto is done, add the pasta to the pot of (still boiling!) water that you cooked the broccoli in.  While that’s cooking, heat a bit of olive oil in a medium sized skillet and add the shallots and mushrooms.  Cook for a few minutes until the mushrooms are nice and brown.  Chop the remaining broccoli into bite sized florets and add it to the skillet.  Drain the pasta, and then add both it and the pesto to the skillet and toss everything together.  Once everything is well coated in pesto, take it off the heat and serve garnished with a bit more freshly grated Parmesan and/or a squeeze of lemon juice.  Enjoy!

Advertisements

Did you know it’s possible to make tofu that doesn’t taste like feet?  No?  Neither did I!

But it IS possible.  And the results are delicious!  All you need to do is watch some Good Eats and buy a lime.  (Well, and some other stuff…more on that in a bit.)

You might be asking yourself why, precisely, I was cooking tofu the other day when I was firmly of the opinion that it tastes like feet and that there are far better ways to get protein (nuts, dairy, eggs, or for us non-vegetarians, meat).  Well, the answer is that my vegetarian husband picked up a package of tofu at the grocery store and wanted us to try and make it like some of the “good” restaurant tofu that’s out there.  And tofu *is* actually quite healthy.

Now I will admit that there are varying degrees of tofu awfulness, and that I have, on occasion (usually in Asian restaurants), had tofu that bordered on being edible.  But I had never yet found tofu that I actually wanted to eat (unless I were starving on a desert island somewhere.)  However, I do like a challenge in the kitchen, and I did want to find a way to add more calories/protein to my typical stir fry recipes so that we wouldn’t negate the healthiness of all the vegetables by gorging ourselves on gelato afterwards.  So I needed some help.  I turned to Alton Brown, who is pretty much always the best source of information on how to cook an unfamiliar ingredient.  Or a familiar one for that matter.

I remembered having watched the tofu episode of Good Eats, and since we never delete Good Eats off the dvr, it was a simple matter of endless scrolling to find it.  What I was looking for was this recipe: thick slices of firm tofu, marinated, battered with egg and fried.  I decided, however, to make my own marinade, since I intended for this tofu to go with Asian-style stir fried vegetables.  While the tofu slices were being squished to remove excess moisture and render them ready to soak up my marinade, I took stock of my pantry options.

Tamari soy sauce of course would be a key ingredient for the marinade.  Mirin and rice vinegar also seemed like good options to get a bit of acidity in there.  Sriracha of course would bring the heat, ginger and lemongrass would add another nice flavor dimension, and then I remembered!  I had a sad, lonely lime sitting in the fridge, left over from making the curry paste.  It was a bit ugly on the outside, having given up its zest to the curry, but the inside was still bright and fresh, and full of juice!  This, in the end, turned out to be the key marinade ingredient, and the main one that I was able to taste in the finished product.

Tofu taking a marinade bath

After the tofu had soaked in its marinade bath for half an hour (15 minutes per side), it was time to fry it.

Now I am notoriously bad at pan frying.  Either my oil isn’t hot enough and things get limp and greasy, or it’s too hot and it smokes, or the things that I’m frying fall apart (looking at you, potato pancakes!), or things get all squished and deformed when I’m trying to flip them…

But this time I was prepared!  With the aid of Alton Brown’s recipe, I was able to create a nice egg batter that stuck to the tofu.  I decided to go with grapeseed oil instead of canola oil for frying because grapeseed oil has a much higher smoke point–thus I would be unlikely to smoke it.  I had spring-loaded tongs at the ready for flipping the tofu, and a thermometer so that I could periodically monitor the oil temperature.

After heating up the oil, I gently placed the egg-battered tofu into the pan.  Instant sizzle – success!  I kept an eye on the temperature and after two minutes, flipped each piece–they were actually golden brown!  After another two minutes I removed them to a cooling rack over a sheet pan to drain.  They smelled good!  I assumed the pleasant smell was just the egg batter, but I was quite pleased that they came out looking like they were supposed to.

Golden fried deliciousness!

Meanwhile it was time to stir fry the vegetables.  I had already chopped them up while the tofu was marinating, and since the burner was still hot, it was a simple matter to grab another (larger) frying pan, add a little oil, and toss the veggies in.

Rainbow!

You might want to tie your lemongrass in a bundle for easy removal. Doing it this way was a mistake.

After the veggies had softened up a bit, it was time to deglaze the pan and get some flavor in there.  I had planned on just using the rest of the marinade to accomplish this, but I overestimated how much was left and underestimated how much I would need to create any sort of sauce.  So I added more tamari, mirin, and rice vinegar, along with a sizable squirt (okay, several sizable squirts) of sriracha, and more grated ginger.  I also added the broccoli and finely sliced Thai chiles at this point, because I didn’t want them to overcook.  I covered it with a lid that is rather too small for the skillet, but it was good enough to collect some steam to cook the broccoli faster.  After a few more minutes, it was done!

The lid is too small!

To assemble the dish, I started with a nice scoop of brown rice (which I had cooked with a bit of tamari and lemongrass, and which, miracle of miracles, did NOT boil over!), and then topped it with a healthy scoop of vegetables, and then put the lovely golden tofu brick on top and spooned a bit of sauce over the whole thing:

Isn't it pretty?

Pretty, aren’t they?

And then it was time to taste it.  I cut off a corner of the tofu, admiring the crispy egg crust, and popped it in my mouth.  And was shocked!  It tasted good!  Not just in an I-can-see-how-this-would-be-good-if-you-liked-this-sort-of-thing way, but in a legitimately I-want-seconds kind of way!  It was delicious!  There was no trace of the soy flavor I typically find so unpleasant.  Just crispy egg batter, a pleasant tang from the lime, and a soft texture somewhat akin to a fluffy quiche.  No longer could I say that I hated tofu.  Hats off to Alton Brown.  His tofu-cooking technique is without equal.

Asian-Style Vegetable Stir Fry with Delicious Tofu
(serves 4)

For the marinade:

  • 2tbsp tamari soy sauce
  • 1tbsp mirin
  • 1tbsp rice vinegar
  • the juice of one lime
  • several squirts of sriracha
  • a pinch of freshly grated ginger
  • 1 stalk lemongrass halved and separated

For the tofu:

  • 1 15oz block extra firm tofu
  • 1/3c all purpose flour
  • 2 large eggs
  • grapeseed oil

For the vegetables:

  • 1-2 tbsp grapeseed oil
  • 2 large carrots, sliced into rounds
  • 1 large or 2 small heads of broccoli
  • 2 watermelon radishes (optional)
  • 1 medium onion, roughly diced
  • 2 cloves of garlic, smashed and minced
  • 7-8 stalks of lemongrass, halved and tied in a bundle
  • 1-inch knob of ginger, grated
  • 2 green Thai chiles, finely minced
  • the leftover marinade
  • additional mirin, rice vinegar, and tamari in equal parts
  • sriracha (to taste)

For the rice:

  • 1c brown rice
  • just over 2c water
  • splash of tamari
  • 1 stalk lemongrass, halved and separated

Drain the liquid from your package of tofu, and then slice it and press the rest of the liquid out as per Alton Brown’s recipe.  A few minutes before it’s done, get out a container with a tight-fitting lid that’s big enough to fit the slices of tofu side by side.  Add in the tamari, mirin, rice vinegar, sriracha, lime juice, ginger and lemongrass and stir until the sriracha is fully dissolved.  Taste it, and add more sriracha.  (Don’t worry–you can add a whole lot and your tofu still won’t be spicy.)  When the tofu is ready, put it in the marinade, cover it up, and set aside for half an hour.  If the tofu isn’t fully submerged, flip it halfway through.

Meanwhile, wash and chop up all your veggies.  Be sure to mince the Thai chiles very finely because they pack some punch!  This is also a good time to get your rice started, since it will take a good half hour (more if you’re using wild rice) to cook.

If you happen to have two good skillets (and two good burners), you can fry the tofu and stir fry the vegetables at the same time.  The vegetables don’t take a whole lot of attention, and the tofu isn’t hard to fry.  But if you want to do them one at a time like I did, start with the tofu.  I followed Alton Brown’s instructions pretty much exactly, right down to the spring-loaded metal tongs.  The only change I made was to use grapeseed oil instead of canola oil.  This is not strictly necessary, but if you do use canola oil, keep a closer eye on the temperature.  Grapeseed oil is good to 420 degrees.  Canola oil varies significantly depending on how it’s processed, but the kind I have is only good to 375-400 degrees.  And I have made it smoke before.  Grapeseed oil seemed safer.  When your tofu is done, remove it to a wire rack over a sheet pan to drain off any excess oil.

For the vegetables, heat a little oil in your skillet and add everything except the broccoli and Thai chiles.  Toss/stir them around occasionally.  Once your vegetables have started to soften, deglaze the pan with the extra marinade plus equal parts additional tamari, mirin, and rice vinegar as well as some sriracha.  You want just enough to create some sauce in the bottom of the pan.  Add in the broccoli and Thai chiles, stir, and then cover to let the broccoli steam.

By the time your vegetables are done, your rice should also be done.  Put some rice on each plate, top with vegetables and a slice of tofu, spoon a bit of sauce from the vegetable skillet over the top, and enjoy!

I love my slow cooker.  It’s so nice to be able to just put the ingredients in it in the morning and have dinner ready and waiting for us when we get home.  And at 3.5 quarts, it’s plenty big enough to feed the two of us with enough leftovers for several lunches, and it’s also a great way to feed a crowd.  But when most people think about slow cookers, they think about things like meaty stews or pot roasts–obviously not going to fly around here!  However, slow cookers are also great for cooking beans.  And lentils, and chickpeas, and black eyed peas, and just about anything that you normally have to soak overnight and then boil for an hour.  Conveniently, these are all things that form the basis of a lot of Indian dishes, and so that’s what usually gets made in our slow cooker!

If you’re new to cooking Indian food (or even just to slow cooking it), I would highly recommend this book: The Indian Slow Cooker. So far all the recipes I’ve made from it have been delicious, plus it helps you get used to the cooking times required for different ingredients so that you can create your own recipes (which is what I’ve done here.)

So on to the evolution of this fusion curry.  I’ve been wanting to make my own curry paste for a while, and as I had a whole bunch of long green chiles from the farmer’s market, I decided now would be a good time to do it.  After a bit of googling, I discovered that the key ingredients for green curry paste are green chiles, lemongrass, kaffir lime zest, shallots, garlic, cilantro, coriander seeds, cumin seeds, salt, shrimp paste, and galangal.  Now for obvious (vegetarian husband) reasons, shrimp paste was out, but I figured that its primary contribution was salt, so if the paste tasted bland, I could always just add soy sauce (or more salt!).  Galangal was a bit more of a problem–I had nowhere to get it.  The Asian grocery store might have had it, and there are probably places in the city that sell it, but I was not about to go on a wild goose chase all over town.  So I decided to substitute ginger.  Yes, I know, it’s not authentic, but ginger tastes good, is readily available (I always keep some on hand in the freezer), and goes with all the other flavors.  So ginger it was!

The beginnings of curry paste

I ended up with rather a lot of curry paste.  Several cups of it in fact.  The first day I made it, I made a coconut curry on the stove with Thai eggplant, broccoli, kale, and soba noodles.  It…wasn’t that good.  I had tried simmering the vegetables in the coconut milk and curry paste but by the time the vegetables were reasonably cooked through, the coconut milk had reduced way past what I had wanted, and to be perfectly honest, I just don’t like eggplant very much anyways.

That's a lot of curry paste!

So the next day I decided to try again, this time in the slow cooker.  Using a little inspiration from the cookbook’s black-eyed peas recipe, I decided to go with a combination of chickpeas, black chickpeas (which are slightly smaller than the regular ones) and black-eyed peas.  If you’re making your own version, feel free to use whatever combination of dried beans you like.  After giving them a good rinse, I put them in the slow cooker along with four and a half cups of water and all of the leftover curry paste, plus some turmeric and a bit of brown sugar to provide a sweet note to counter the spice.  And then I just let it cook.  I set the timer for eight hours, and about ten minutes before the end I added a can of coconut milk and some vegetables–broccoli and green pepper.  I did end up adding an extra half hour to the cook time because the vegetables weren’t fully submerged so they didn’t cook as quickly as I had expected.  The end result?  Much better than making it on the stove and definitely delicious!

Fusion Curry

Thai-Indian Fusion Curry
(serves 6-8)

For the Curry Paste:

  • 5-10 peppercorns
  • 1tbsp coriander seeds
  • 1tsp cumin seeds
  • 1 large onion (or 2-3 shallots), roughly chopped
  • 1 small head of garlic (8-10 cloves), peeled and smashed
  • 7-10 stalks lemongrass, chopped
  • a 2-inch knob of ginger, peeled and chopped
  • 15 spicy green chiles (mine were about 6″ long. use more if you’re using the small thai chiles), de-seeded and chopped
  • a small handful of fresh cilantro, chopped
  • the zest of one lime
  • 1/2tsp kosher salt

Everything else:

  • 1.5c dried chickpeas, black-eyed peas or beans in any combination, rinsed in cold water
  • 4.5c water
  • 1tsp turmeric
  • 1tbsp brown sugar
  • 13.5oz coconut milk (1 can)
  • 1 large head of broccoli, chopped (you can use the stems too!  just peel them first)
  • 1 green pepper, chopped

Toast the coriander seeds and cumin seeds in a dry pan over medium heat for a few minutes until fragrant.  Keep them moving in the pan so they don’t burn.  Then put them in a spice grinder with the peppercorns and grind them up.  Set the mixture aside.

Put the chiles, onion, garlic, ginger, lemongrass, cilantro, lime zest, and salt into a food processor* and buzz it up until you have a relatively uniform consistency.  Taste it, and adjust the ingredients if you need to.  (Be sure to have a glass of milk on hand to quell the burning afterwards!)  Add the ground up spices, and run the food processor a bit longer until everything is fully incorporated.  Set aside.

Measure out your chickpeas and/or other beans and give them a good rinse.  Check for very small rocks (which, despite what you may have heard, do not float!).  Put them in into the slow cooker and add 4.5c of water.  Add 1-2 cups of your fresh curry paste (depending on how spicy you want your curry to be), the turmeric, and the brown sugar.  Mix everything up, cover it, and set your slow cooker to high for 9 hours.  Go about your day.

After 8 hours, the beans/chickpeas should be fully cooked.  Give everything a good stir, and then add the coconut milk and vegetables.  Stir again, cover it back up, and let it continue to cook until the vegetables have reached your desired level of done-ness.  Depending on how well the lid of your slow cooker seals and how submerged the vegetables are, this could take anywhere from 10-30 minutes.  When they’re done, stir, serve, and enjoy!  Leftovers should keep well in the fridge for several days at least, and leftover curry paste will last a day or two.

*If you don’t have a food processor, you can do this in a mortar and pestle.  Just chop everything as finely as you can first, and be prepared to put some muscle into it!

Lunch

Lunch!

This was my lunch yesterday–omelettes are my favorite way to use up leftover veggies!  Also, beets are curiously good in omelettes.  Not sure why I’d never tried that before.

There comes a point, about a week and a half after grocery shopping, when you realize oh no!  You bought way too much produce and it’s starting to go bad!  No?  Maybe it’s only me…

When I find myself in such a situation, I have two go-to options: veggie omelette* or stir fry. But since I didn’t have any eggs, stir fry it was!

A random assortmentI had a random assortment of veggies on hand–half a red pepper, half an onion, a beet (the last of the beets!), and some broccoli. This to me says Thai food. (Well, except the beet. But I needed to use it up.) But, of course, this being clean out the fridge day, I didn’t have all the ingredients to make any sort of authentic Thai food. So I decided to just go with whatever seemed like it would taste good–veggies, spices, and long noodles.

When I’m making up a stir fry with a lot of spices, I always like to get them out ahead of time so that I don’t forget any potentially good ones. I pulled out ground ginger, garlic powder, chili powder, salt, black pepper, paprika, rice vinegar, fish sauce, and olive oil, figuring that I’d decide as I went along which ones I would actually use.  I ended up not bothering with the paprika or garlic powder, or the vinegar (but more on that later.

Now most people use some sort of large frying pan or wok for making stir fry.  This has some definite advantages, particularly the fact that it would be infinitely easier to clean something that you can actually put in the sink.  But I haven’t gotten around to buying one and I’m still cooking with my post-college collection of random cookware.  Thus my stir fry was made in this:

It's electric!

My trusty electric griddle!

The biggest advantage of cooking in this is that it heats up instantaneously.  Makes for speedier cooking!

Veggies!Once I had everything out and chopped, and water boiling on the stove for noodles, I put a couple glugs of olive oil in the griddle, turned it on, and let it heat up for a few seconds before tossing in the pepper, onion, and broccoli.  After stirring things around a bit and getting a nice sizzle going it was time to start adding spices.  I started off with the ginger, because I knew I was aiming for a gingery taste in the end.  I had to put in a lot.  If you’re making this at home, do it with fresh ginger if you can–the flavor will be much stronger!  Then I added a little bit of salt (though not much because I was planning on adding fish sauce later and fish sauce is salty!), some black pepper, and some chili powder, mixed everything around a bit more and tasted it.  More chili powder and ginger!  I really wanted this to have a kick to it.  Once the broccoli was bright green and the peppers and onions were softening, I turned the heat almost all the way down just to keep it warm.  You don’t want to overcook the vegetables!

Once the pasta was done, I drained it, and dumped it in with the vegetables.  The pasta I used came from Trader Joe’s and was a spinach and chive linguine.  But really you could use whatever you want.  I do like linguine for this type of stir fry though.  I turned up the heat a bit, and after giving everything a good stir, I decided it was time to add some sauce.

Now, I had no real plan for making this sauce.   I vaguely intended to do something with fish sauce and vinegar.  But I didn’t want to ruin the veggies.  So I put a forkful into another bowl, dripped some fish sauce on it and tasted it.  Wow is fish sauce ever fishy when there’s not a lot of other flavors mixed with it!  (Yes, I know, this should have been obvious.)  A little grossed out, I decided to add the vinegar to see what that would do to the flavor.  So I added a few drops of vinegar to what was left in the bowl.  Bad idea.  Terrible idea, in fact.  The vinegar idea was thus quickly vetoed.   I decided, however, that a few drops of fish sauce in the entire stir fry wouldn’t be too overpowering, so I put some in.  You could easily substitute soy sauce instead to make this vegetarian.  And honestly?  After the fishy smell/taste overload of the test bite…I might do that next time too.

At this point you might be wondering what happened to the beet.  Or you might have forgotten about it like I did.  Granted I didn’t intend to put it in til the end anyways since all it needed to do was warm up, but I totally forgot about it until I was about to plate my food.  But I tossed it in, turned up the heat again, stirred everything around, and then tasted it.  I added a little more ginger, gave it one last good stir, turned off the heat, and plated up my food!

Done!

On the plate!

On the left: Stir fry. On the right: Mango slaw (minus the cashews and mint) from Smitten Kitchen**

 

*Actually it very rarely turns into an omelette as I don’t have an appropriately sized frying pan.  Usually it’s more like scrambled eggs with vegetables.

**Smitten Kitchen’s mango slaw recipe.