French Fridays with Dorie: Garlicky Crumb-Coated Broccoli
There are several things I enjoy about participating in French Fridays with Dorie. One is that I’m cooking more recipes from a single cookbook than I’ve ever done before. Every week for over six months (well, OK, I skipped once), I’ve tried a new recipe from Dorie Greenspan’s Around My French Table. The recipes are so varied: different courses, different ingredients, and different levels of complexity. I’ve learned new ways to make old favorites, been introduced to some new combinations, and definitely learned some new techniques. Sometimes, I make the recipe straight from the book. Other times, I vary it because of food preferences or lack of shopping preparedness.
I’m doing this along a community of other food bloggers that share this experience each week. My favorite part is reading the other blogs and getting new ideas and inspirations based on others’ variations or lessons learned from the same recipe from the same book. The bloggers are from all over the world, and each one brings something different to their kitchen. What’s your favorite part of being part of FFWD?
This week’s recipe was another easy one: Garlicky Crumb-Coated Broccoli. I love most vegetables, but, honestly, broccoli is one that I have only recently made peace with. Not to get too political, but I remember in the 1980s when the President George Bush (the first) proclaimed that he had never liked broccoli. It was the only thing he ever said that I actually agreed with.
Times change, and my palette is always open to new experiences, even if it involves retrying old things. It started when I discovered roasted broccoli. The broccoli was coated with olive oil and roasted at high heat until it was singed and slightly caramelized. That went on the list as broccoli I would eat. Then, I found a baked pasta dish I liked with broccoli, roasted tomatoes, and blue cheese. Another recipe added to the “will eat” list. Then, there were a few different combinations of stir-fried broccoli with various toppings from different cuisines that went on the list. My most recent favorite has been a Broccoli-Cheddar Soup that is a lunch favorite (I just made a batch this week.)
This is all to explain that I wasn’t as horrified as I might have been five years ago to see a broccoli recipe as the week’s choice. There isn’t all that much to say about this recipe. It was a simple, though tasty, side dish. Steamed broccoli tossed with garlicky buttered crumbs with a smidge of lemon zest and fresh parsley, giving it a gremolata undertone.
My thoughts on this one?
- I made half a recipe. Though the recipe said to cut the original quantity, double what I made, into only six pieces. I knew I would prefer eating the cooked broccoli without cutting it from the stalk, so cut the broccoli into smaller florets. This worked out well because there were that many more surfaces for the crumbs to stick to.
- I steamed the broccoli in a pot as the recipe suggested. Usually, I do it in the microwave. Next time, I’d just do my usual way because it’s easier, faster, and less dishes to wash.
- I used the zest of half a lemon, but the citrus flavor wasn’t all that strong. I’m not sure whether I would add more zest or just leave it out.
I made the Asparagus with Bits of Bacon (on page 330 of AMFT) in tandem with the broccoli. The asparagus was unplanned, but when I realized I had some, I looked to see what recipes Dorie had for asparagus. I had all the ingredients for this recipe on hand. Both were easy enough to make at the same time, and I’d probably make both again. I’m glad I’ve finally learned to enjoy broccoli.
To see how the other FFwD bloggers fared with their broccoli this week, check out their links here. I’m sure there will be some creative twists on this easy recipe.
Next week’s recipe is Vanilla Eclairs, which will take me completely out of my comfort zone. I’m a bit nervous, but it will be interesting to try something completely different.
Bedroom Salad
I’m longing for spring to come and stay. In late February, it seemed hopeless, so I planted a pot of microgreens. The seed packet promised they would be ready to eat in 2 weeks. The seeds germinated within the first week, and I moved the pot to the sunniest window, in the bedroom. After two weeks, the greens were growing, but looked too pathetic to eat. Each seedling still had only two leaves, about an inch long. I just let them keep growing. I was good about raising the shade in the morning for sunshine, watering so the greens would keep growing, and rotating the pot so the leaves would grow straight. It’s been about six weeks, and the salad was starting to look edible.
Tiny Micro Salad
The timing was right. The weather is finally starting to improve. Last week’s snow has melted. The temperature is staying above freezing (though not by much). My morning boot camp started outside this week, three weeks earlier than in past years. It was actually pleasant.
This weekend, I plan to spray paint and hang a planter on the back of the garage for lettuce and radishes. We’re having a bunny issue, so this will help keep my spring greens out of their reach. I’m expecting to have greens from my own outside garden some time in May. I think it might be spring.
A Non-Recipe for Salad
Use the amount of mesclun greens you want to eat. Wash the leaves and dry them very well. I use a salad spinner.
Pour a tablespoon or two of the best extra virgin olive oil you have into a wooden salad bowl that’s much larger than you think it should be. You need plenty of room for tossing. Add the greens and toss very well. Each leaf should be lightly coated in oil. Add more oil if there’s not enough.
Squeeze a little fresh lemon juice over the salad, along with a shake or two of Worcestershire sauce and a generous seasoning with kosher salt and freshly ground black pepper. Taste and adjust the seasonings to your liking.
A Plateful of Happiness 