broccoli | Saveur

Broccoli Strascinati (Sautéed Broccoli with Garlic and Chile)

SAVEUR Editors — Mon, 18 Mar 2019 22:27:43 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Strascinati, which means “dragged,” refers to a technique for sautéing in olive oil with plenty of garlic and chiles. This Roman side dish, which pairs beautifully with porchetta or pork chops, can be made with regular broccoli, broccoli rabe, or broccoli romano, known in the U.S. as romanesco.

Featured in “Roman Contorni” by Dana Bowen.

Yield: 2–4

Time: 15 minutes

¼ cup extra-virgin olive oil
1 lb. broccoli, stemmed and cut into florets
3 garlic cloves, smashed and peeled
½ tsp. crushed red chile flakes
Kosher salt

Instructions

To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the broccoli and cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons of water, then add the garlic and cook until golden, 2–3 minutes. Add the chile flakes and continue cooking until toasted, about 2 minutes more. Season to taste with salt and serve immediately.

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Chicken Divan

SAVEUR Editors — Mon, 18 Mar 2019 22:44:54 +0000

Maura McEvoy

Before the stately Hotel Chatham (designed by Warren & Wetmore, the same firm behind Grand Central) was razed in 1966, Anthony Lagasi, chef at its Divan Parisien restaurant, forever changed the way Americans viewed chicken and broccoli. By the early 1940s, Lagasi had debuted a dish that bathed and baked the otherwise bland ingredients in a rich bechamel sauce, creating the casserole we now know as Chicken Divan. In Lawton Mackall’s Knife and Fork in New York (Doubleday & Company, 1949), chicken divan is described as a “runaway success dish year in, year out…sliced chicken breast on broccoli in a sherry-laced sauce of cheese and cream, browned and brought to table bubbling hot.” Although Divan Parisien’s original recipe was never divulged, the restaurant’s maître d’hôtel hinted that Lagasi used poached chicken. SAVEUR’s version, which is adapted from Crazy for Casseroles (The Harvard Common Press, 2003) by James Villas, sautés the poultry instead.

Featured in: “The Age of Casseroles,” by Irene Sax in the December 2006 issue.

Yield: 4–6

Time: 1 hour 30 minutes

1 lb. boneless skinless chicken breast
Kosher salt and freshly ground black pepper
3 Tbsp. vegetable oil
1 large head broccoli (about 2 lb.), stemmed and broken into 1-in. florets
5 Tbsp. unsalted butter, divided
1⁄4 cup all-purpose flour
1 cup chicken stock
1 cup whole milk
3 Tbsp. dry sherry
1 pinch of freshly grated nutmeg
1⁄2 cup finely grated Parmigiano-Reggiano, divided
1 cup slivered almonds
1⁄2 cup heavy cream

Instructions

Season the chicken with salt and pepper. In a large skillet over medium heat, heat the oil until it shimmers, then add the chicken and cook, turning once, until golden and cooked through, 13–15 minutes. Transfer to a cutting board and allow to cool slightly before cutting, against the grain, into ¼-inch-thick slices. Set aside.
Meanwhile, bring a large pot of generously salted water to a full boil. Add the broccoli and cook just until bright green and barely tender, 2–3 minutes. Drain into a colander, rinsing well under cold running water to stop the cooking, then set aside.
Position a rack in the center of the oven and preheat to 375°F. Rub the inside of a 2-quart casserole dish with 1 tablespoon butter and set aside.
In a medium pot over medium heat, make a roux: Melt the remaining 4 tablespoons butter, then when the foam begins to subside, whisk in the flour and cook, stirring continuously, for 1 minute. Gradually whisk in the stock, followed by the milk, then cook until thickened, about 10 minutes. Whisk in the sherry, nutmeg, and half of the Parmigiano-Reggiano until smooth, about 1 minute. Remove from the heat, season to taste with salt and black pepper, and set aside to cool slightly.
Meanwhile, in the prepared casserole dish, arrange the reserved broccoli in a single layer and sprinkle with the remaining Parmigiano. Arrange the reserved chicken slices evenly over the broccoli and sprinkle with the almonds. In a large bowl, beat the heavy cream to soft peaks. Gently fold the whipped cream into the reserved sauce, then pour the sauce over the chicken. Place the casserole on a large baking sheet to catch any drips, then bake until golden brown and bubbling, about 30 minutes.

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Baked Broccoli Polenta with Roasted Mushrooms

Julia Sherman — Tue, 09 Nov 2021 00:03:40 +0000

Photography: Paola + Murray; Food Stylist: Simon Andrews; Prop Stylist: Sophie Strangio

This recipe, which is adapted from writer Julia Sherman’s Arty Parties, is the marriage of two brilliantly simple but satisfying sides—crispy slices of pan-fried polenta and cheesy roasted broccoli, stems and all. Gild the lily by topping the dish with savory roasted mushrooms and you’ve got a plant-based main course that even the most hardened carnivores will love.

Note: Polenta is just coarse to medium ground yellow cornmeal and the cook time will depend on the coarseness of the grind. Avoid fine Italian or instant polentas—a coarse grain is what yields this dish’s crispy edges.

Featured in: “My Crispy Thanksgiving Main Has All the Hallmarks of the Holiday—Minus the Meat.”

Yield: serves 4

Time: 1 hour

Ingredients

For the polenta:

¼ cups plus 2 tablespoons extra-virgin olive oil, divided
1 small head of broccoli, stems peeled, coarsely chopped into ¾-inch chunks (2 cups)
1 tsp. kosher salt, divided
Pinch crushed red chile flakes
2 garlic cloves, coarsely chopped
3½ cups chicken or vegetable broth
2 tsp. unsalted butter
1 cup medium-ground polenta
½ cups (1¾ oz.) finely grated Pecorino Romano

For the mushrooms:

1 lb. maitake mushrooms, gently torn in bite-size pieces
¼ cups extra-virgin olive oil
½ tsp. fine sea salt
Flaky sea salt and cracked black pepper

Instructions

Preheat the oven to 375°F; position one of the oven racks in the center and place a large baking sheet on top. Lightly oil and line a 9- by 5-inch loaf pan with a sheet of parchment paper long enough to hang over the wide edges and fold up and over the top of the finished loaf. Set aside.
Make the polenta: In a large bowl, toss together the broccoli, ¼ cup olive oil, ½ teaspoon salt, the chile flakes, and garlic, then spread the mixture over the hot baking sheet in an even layer and roast until the broccoli is tender and slightly browned, about 15 minutes.
Remove the pan from the oven, then carefully transfer the broccoli to the bowl of a food processor and pulse just until it reaches a coarse, crumbly texture. (Do not purée.) Alternatively, hand chop the broccoli using a chef’s knife. Set aside.
In a medium pot over high heat, bring the chicken broth, butter, and ½ teaspoon salt to a rolling boil, then remove from the heat and set aside.
Set a large pot over medium-high heat. Add the polenta and cook, stirring continuously, until fragrant and toasty, about 2 minutes. Begin adding the hot broth to the polenta approximately 1 cup at a time, whisking until smooth after each addition. When all the liquid has been added, bring the polenta to a full boil, then turn the heat down to maintain a steady simmer and cook, whisking and scraping the bottom and the sides of the pot every 5 minutes, until the polenta is no longer al dente and the liquid is fully absorbed, 15–25 minutes. (The cook time will vary based on the brand of polenta, but the granules should feel soft to the bite; it will take some elbow grease to whisk at the end.)
Using a wooden spoon, fold the reserved broccoli and the grated pecorino into the polenta until fully incorporated, then spoon the mixture into the lined loaf tin. Set aside until cool enough to handle, then fold the overhanging parchment flaps over the surface of the loaf, pressing down to level. Refrigerate for at least 2 hours, or for up to 1 week.
When ready to serve, preheat the oven to broil (convection broil, if available). Position one of the oven racks in the center and place a large baking sheet on top.
Meanwhile, use the parchment paper to transfer the polenta from the loaf pan and onto a cutting board; cut crosswise into eighteen ½-inch-thick slices. When the oven is hot, add 2 tablespoons of the olive oil to the hot baking sheet; use a pastry brush to spread the oil around to coat the surface, then transfer the polenta slices to the sheet in a single layer. Brush the olive oil from the surface of the pan over the tops of the slices then broil until evenly golden brown, 15–20 minutes. Keep warm while you roast the mushrooms.
Cook the mushrooms: Turn the oven down to 425°F and place another large baking sheet inside. When the oven is hot, place the mushrooms on the baking sheet and drizzle with the remaining olive oil. Season generously with fine sea salt and bake until the mushrooms are crispy on the edges, about 15 minutes. Remove from the oven and set aside.
Arrange the polenta slices over a large platter. Top with the roasted mushrooms, season to taste with flaky sea salt and black pepper, and serve hot.

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My Crispy Thanksgiving Main Has All the Hallmarks of the Holiday—Minus the Meat

Julia Sherman — Tue, 09 Nov 2021 00:03:22 +0000

Christopher Gill

My husband Adam and I were elbow-deep in the renovation of our home in Clinton Hill, Brooklyn in 2011 when Thanksgiving rolled around. In the years since Adam and I had been together, this holiday had become a pain point for our combined families. We both come from a long line of party planners (my mother in law can rightly take credit for the most legendary Orange County bar and bat mitzvahs of the 1980s). Our respective matriarchs are located on opposite ends of the country, but they both pride themselves on their turkeys (one smoked and served with a rich bread stuffing, the other encrusted with bacon and paired with a healthy mushroom and wild rice breadless alternative). The formidable women that they are, neither is willing to relinquish their role as host on this holiday, or any other one, really. Which is unfortunate, since they both managed to pass the hosting gene on to their children (my husband and I both plan parties for a living). In an effort to be as equitable as possible, we have ping-ponged between California and New York, never imagining we would have the chance to define Thanksgiving for ourselves.

The year in question, however, felt like a rare but reasonable opportunity to propose that the party come to us. We were laying the foundation, figuratively and literally, of the home that would be the backdrop to our own family traditions for years to come, and what better way to christen a construction site than with a family meal? While neither of our parents were exactly thrilled by the idea, they did concede. With the crew off for the holiday, we propped an unfinished wooden door atop our contractor’s sawhorses and went long on candles, since the only other lighting in place was from bare bulbs dangling by exposed wires from the ceiling. We spared ourselves the lion’s share of house clean up, since the floors were already covered in brown paper.

I’m a very confident cook. It’s what I do. But turkey is a whole other thing. Ungainly and mysterious, it can look crispy and delicious on the outside, while concealing undercooked flesh beneath its glossy exterior. As we all gathered around the bird in our unfinished kitchen, the tension was palpable. I had talked myself up into taking it on, but soon realized that amidst this surfeit of type-A energy, I was deluding myself thinking I was in charge. We disagreed on everything through gritted teeth and tense smiles, from the dry-versus-wet brine, to the seasoning and the cook time. I clutched my meat thermometer and insisted that I had it covered. I pretended not to be ruffled by the constant debate over whether the oven temperature was too high, or if the turkey needed basting. After three hours, my mother and mother-in-law finally could agree on something: the bird had to be taken out of the oven. Now. Their gloves were off—they would no longer feign faith in my hosting abilities, not when the Thanksgiving showpiece was at stake. I was sure this was a premature move, but I relinquished. We set the bird to rest and dove into the last-minute preparations, tossing the salad, warming bread, and filling wine glasses.

With our soup and salad course underway, I snuck into the kitchen to make that revealing first cut. The crispy skin gave way to reveal a minefield of undercooked flesh lurking at the bone. Swallowing a big, juicy “I told you so,” I broke the bird down into pieces and finished it off on a sheet tray, forfeiting my Norman Rockwell moment in the name of food safety.
I never did get another chance to host my family for Thanksgiving, but we have embraced a different tradition in “Friendsgiving,” a much less pressured affair. I decided to liberate myself from the turkey altogether, turning instead to the hearty vegetarian main, one that can be just as decadent and substantial, without requiring any advance ordering or day-of stress. This year, we are pulling a page from my new cookbook, Arty Parties: An Entertaining Cookbook, with a recipe for crispy broccoli-laden polenta topped with roasted maitake mushrooms. The polenta can be made days ahead, molded in a loaf pan, and sliced and crisped just moments before serving without the stress of potentially sickening your fellow revelers (just try that easy breezy approach with your turkey). The mushrooms take minutes to cook, and all together, it’s a balanced main course without any unwanted surprises (or drama).

Recipes

Baked Broccoli Polenta with Roasted Mushrooms

Photography: Paola + Murray; Food Stylist: Simon Andrews; Prop Stylist: Sophie Strangio

Get the recipe >

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Stir-fried Beef and Broccoli

Farideh Sadeghin — Thu, 05 Aug 2021 01:00:00 +0000

Belle Morizio

The New York Times once called Grace Young, author of Stir-Frying to the Sky’s Edge, the “Stir-Fry Guru.” I’d have to agree. She considers stir-frying “a form of culinary magic in which ingredients are transformed,” and this adaptation of her beef and broccoli is a great example. Mixed with soy sauce, ginger, and rice wine, the beef caramelizes slightly when it hits the hot wok, lending it a deeper, richer flavor. I like to blanch the broccoli florets first to cut down on stir-fry time, but you can toss them in raw if you don’t want to bother. —Farideh Sadeghin, test kitchen director

Yield: serves 4

³⁄₄ lb. flank steak, cut into 2" wide strips, 1/4" thick
2 tbsp. soy sauce
2 tsp. plus 1 tbsp. Shao Hsing rice wine
1 ¹⁄₂ tsp. cornstarch
1 tsp. sesame oil
1 (1/2") piece ginger, peeled and minced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. chicken broth
2 tbsp. oyster sauce
2 tsp. dark soy sauce
2 tbsp. peanut oil
12 oz. broccoli florets and stems, cut into 1/4" thick pieces, blanched
1 tbsp. fermented black beans, rinsed and mashed
1 clove garlic, minced 1 medium yellow onion, thinly sliced
Cooked white rice, for serving

Instructions

Toss beef, soy sauce, 2 tsp. rice wine, cornstarch, sesame oil, ginger, salt, and pepper in a bowl. In a separate bowl, combine remaining rice wine, the chicken broth, oyster sauce, and dark soy sauce. Heat 1 tbsp. peanut oil in a 12″ wok or nonstick skillet over high; cook black beans and garlic until fragrant, 30 seconds. Add beef in a single layer and cook, without stirring, about 1 minute; stir, and cook 2 minutes more. Transfer beef to a plate. Heat remaining peanut oil and cook onions until translucent, 2 minutes. Add broccoli and stir fry until heated through, 2 minutes; add beef and its juices plus reserved sauce. Cook an additional 1-2 minutes. Serve with rice.

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Matt Taylor-Gross

Making your favorite Chinese takeout dish at home is just as easy, and quicker to boot »

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Roasted Branzino with Broccoli-Stem Vinaigrette

Kat Craddock — Tue, 10 Sep 2019 19:25:52 +0000

Don’t throw out those broccoli stems! They make a spectacular condiment for whole roasted fish, grilled chicken, you name it. Get the recipe for Roasted Branzino with Broccoli-Stem Vinaigrette. Jenny Huang

Oft-neglected broccoli stems are transformed into a zesty topping for whole roasted fish, yielding a quick and easy no-waste dinner—and a strong case for using up your kitchen scraps. The vinaigrette is adapted from Brooklyn-based chef Evan Hanczor’s recipe in the James Beard Foundation’s cookbook Waste Not: How to Get the Most from Your Food.

Featured in: Broccoli-Stem Vinaigrette Is the Zero-Waste Condiment That Makes Everything Better

Equipment

Yield: serves 4

Time: 30 minutes

¼ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for greasing
Two 1-lb. whole branzino, gutted and cleaned
Kosher salt
Freshly ground black pepper
4 medium garlic cloves, minced, divided
8 oz. broccoli stems (about 1 inch thick each), peeled and coarsely chopped (1½ cups)
1 medium serrano chile, stemmed and coarsely chopped (2 Tbsp.)
¼ cup fresh lemon juice, plus 2 Tbsp. finely grated lemon zest (from 2 medium lemons), plus lemon wedges for serving
1 Tbsp. plus 1½ tsp. whole-grain mustard
5 oil-cured anchovy fillets, finely minced (1 Tbsp.)
2 Tbsp. chopped flat-leaf parsley
Steamed new potatoes, for serving (optional)

Instructions

Place a rack in the center of the oven and preheat to 500°F. Line a large rimmed baking sheet with lightly oiled aluminum foil. Crunch up 2 additional long, oiled sheets of foil into oblong stands for the fish, place them on the prepared baking sheet, and set aside.
Use paper towels to pat the fish dry, then rub them inside and out with 2 tablespoons of the oil. Season the fish inside and out with salt and pepper, then stuff their cavities with half of the garlic. Transfer both fish to the prepared baking sheet, using the foil stands to prop them upright (cavity-side down) and spacing at least 4 inches apart. Roast until the fish are cooked through and crispy all over, 18–22 minutes.
Meanwhile, make the broccoli-stem vinaigrette: In the bowl of a food processor, add the broccoli stems, serrano, and the remaining garlic. Pulse a few times until the vegetables are finely minced, taking care not to overprocess them to a purée. Transfer the mixture to a medium bowl, and fold in the lemon juice and zest, mustard, and anchovies until thoroughly combined. Stir in the remaining ¼ cup oil, then season with salt and pepper to taste. Set aside at room temperature or refrigerate for up to 3 days. Immediately before serving, stir in the parsley. Transfer the fish to a platter, top with the vinaigrette, and serve hot, with lemon wedges and potatoes (if desired).

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Broccoli-Stem Vinaigrette Is the Zero-Waste Condiment You Need on a Weeknight

Kat Craddock — Tue, 10 Sep 2019 19:09:07 +0000

We pore over hundreds of cookbooks throughout the year here at SAVEUR—both for inspiration in the test kitchen and for our monthly Cookbook Club—so it’s rare for the same book to remain at the top of our ever-growing pile. However, one recent standout did just that: Waste Not: How to Get The Most from Your Food by the James Beard Foundation.

Since its inception in 1986, the JBF has worked to support chefs and restaurants through a number of initiatives, including an ongoing dinner series, and most notably, its annual awards. Lately, the organization has also ramped up its focus on environmental and social justice issues as they relate to the restaurant industry. Part of this effort includes Waste Not, a compilation of recipes developed by chefs who participated in the JBF’s Boot Camp for Policy and Change. Each recipe is designed to spotlight underappreciated ingredients—generally, the off cuts and other parts of meat, fruit, and vegetables that tend to end up in the trash.

The staggering amount of food waste in the restaurant industry has come under scrutiny in recent years, and chefs across the country have been striving to raise awareness through zero-waste dinners and pop-up restaurants, and restaurant leftover donation programs. They’ve also been finding creative solutions in their own kitchens. As explained in the introduction to Waste Not, “Nobody knows more about how to fully utilize every last leaf, foot, bone, stem, and rind than chefs, both out of respect for the ingredients themselves and to meet their bottom lines.” Ingredients rescued from the waste bin are, effectively, free—and they make just as much sense to salvage in the home kitchen. After all, food waste is not just a restaurant problem: the average American household throws away more than $1,500 worth of food every year.

Thinking about minimizing food waste on top of getting dinner on the table can be overwhelming, so try starting with something simple, such as broccoli stems. The oft-discarded scrap is the base for one of our favorite recipes in Waste Not: a vinaigrette from chef Evan Hanczor of Brooklyn’s Egg. More of a chunky salsa than a traditional vinaigrette, the savory-sour condiment teams broccoli stems with anchovies and whole-grain mustard. While Hanczor notes that it would be delicious on roasted potatoes or broccoli florets, or grilled chicken or fish, we decided to spoon the vinaigrette over crispy, whole roasted fish in an effort to be even more waste-conscious. Whole-fish cooking requires less processing, generates less waste, and according to sustainable seafood expert Barton Seaver, “encourages a thoughtful approach to fish consumption, helping to avoid the complete collapse of our delicate ocean stocks.”

Here’s how to pull off this impressive, almost-zero-waste weeknight dinner.

Clean and Oil the Fish

Pat the fish dry and drizzle liberally with olive oil or clarified butter. Jenny Huang

Two 1-pound fish make a dramatic presentation for dinner but still fit comfortably on a single, large sheet pan. Sustainably farmed branzino, a type of European bass, is increasingly easy to find but can also be swapped out for red snapper, porgy, or lake trout. Ask your fishmonger to gut and remove the scales for you, or do it yourself. Once you get the fish home, rinse well to remove any residue from the cavity and any scales that may still be clinging to the skin. Use paper towels to pat the fish dry inside and out, then rub the fish all over with extra-virgin olive oil or clarified butter.

Season Lightly

Take care to season the cavity well. Jenny Huang

Season the fish inside and out with kosher salt and freshly ground black pepper, then stuff the fish with a bit of minced garlic; the vinaigrette is highly seasoned, and fresh branzino has a mild and buttery flavor of its own that doesn’t require much added flavoring.

Roast Upright for the Crispiest Skin

Propping the fish upright allows the skin to crisp evenly and minimizes the risk of tearing. Jenny Huang

Line a large rimmed baking sheet with oiled aluminum foil, then crunch two additional long, oiled sheets of foil up into oblong stands for the branzini; the goal is to hold the fish upright (cavity-down) while covering as little of the sides as possible with the foil. Position the fish at least 4 inches apart. This will allow the fish to cook evenly and the skin to crisp on both sides without flipping. Transfer to a 500°F oven and cook until the fish are cooked through and the skin is crispy, 18–22 minutes. Be sure to thoroughly crisp the skin, and don’t worry too much about the flesh drying out—roasting fish on the bone keeps it moist.

Finely Mince the Broccoli Stems

A food processor makes quick work of chopping hearty broccoli stems. Jenny Huang

As the fish roasts, prepare the vinaigrette. Broccoli stems have all the sweet flavor of the prized florets but are often discarded because of their tough and stringy texture. Chopping them finely breaks up their fibers while retaining the vegetable’s delicate crunch. Trim any dried ends or bruised bits, then chop coarsely by hand. Transfer to a food processor and pulse to mince, or alternatively, chop finely by hand.

Finish the Vinaigrette

Fresh citrus brightens the peppery, pungent vinaigrette. Jenny Huang

Hanczor enhances broccoli’s mustardy notes with a bit of hot chile, raw garlic, and grainy mustard. Plenty of lemon juice and zest brighten the condiment, and salty anchovies contribute a savory richness. The vinaigrette keeps well for up to three days in the fridge; stir in a handful of coarsely chopped parsley just before scooping some of the mixture over the fish.

Dress the Fish Before Serving

Charring lemon halves in a well-seasoned cast iron skillet caramelizes some of their sugars and adds a toasty sweetness to the roasted fish. Jenny Huang

Serve with steamed or roasted new potatoes, fresh or charred lemons for squeezing, and a mineral-y white wine. For an added bonus, freeze the leftover heads and bones for your next batch of fish stock.

Yield: serves 4

Time: 30 minutes

¼ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for greasing
Two 1-lb. whole branzino, gutted and cleaned
Kosher salt
Freshly ground black pepper
4 medium garlic cloves, minced, divided
8 oz. broccoli stems (about 1 inch thick each), peeled and coarsely chopped (1½ cups)
1 medium serrano chile, stemmed and coarsely chopped (2 Tbsp.)
¼ cup fresh lemon juice, plus 2 Tbsp. finely grated lemon zest (from 2 medium lemons), plus lemon wedges for serving
1 Tbsp. plus 1½ tsp. whole-grain mustard
5 oil-cured anchovy fillets, finely minced (1 Tbsp.)
2 Tbsp. chopped flat-leaf parsley
Steamed new potatoes, for serving (optional)

Instructions

Roast the fish: Place a rack in the center of the oven and preheat to 500°F. Line a large rimmed baking sheet with lightly oiled aluminum foil. Crunch up 2 additional long, oiled sheets of foil into oblong stands for the fish, place them on the prepared baking sheet, and set aside. 2. Use paper towels to pat the fish dry, then rub them inside and out with 2 tablespoons of the oil. Season the fish inside and out with salt and pepper, then stuff their cavities with half of the garlic. Transfer both fish to the prepared baking sheet, using the foil stands to prop them upright (cavity-side down) and spacing at least 4 inches apart. Roast until the fish are cooked through and crispy all over, 18–22 minutes.
Use paper towels to pat the fish dry, then rub them inside and out with 2 tablespoons of the oil. Season the fish inside and out with salt and pepper, then stuff their cavities with half of the garlic. Transfer both fish to the prepared baking sheet, using the foil stands to prop them upright (cavity-side down) and spacing at least 4 inches apart. Roast until the fish are cooked through and crispy all over, 18–22 minutes.
Meanwhile, make the broccoli-stem vinaigrette: In the bowl of a food processor, add the broccoli stems, serrano, and the remaining garlic. Pulse a few times until the vegetables are finely minced, taking care not to overprocess them to a purée. Transfer the mixture to a medium bowl, and fold in the lemon juice and zest, mustard, and anchovies until thoroughly combined. Stir in the remaining ¼ cup oil, then season with salt and pepper to taste. Set aside at room temperature or refrigerate for up to 3 days. Immediately before serving, stir in the parsley. Transfer the fish to a platter, top with the vinaigrette, and serve hot, with lemon wedges and potatoes (if desired).

The post Broccoli-Stem Vinaigrette Is the Zero-Waste Condiment You Need on a Weeknight appeared first on Saveur.

Broccoli and Cauliflower Casserole with Cracked Wheat Topping

Organic — Mon, 18 Mar 2019 22:43:51 +0000

This milky vegetable casserole from Crete is sprinkled with a cracked wheat topping for a little crunch. Dimitris Alvanos

This milky, soft-cooked vegetable casserole is sprinkled with a granola-like wheat topping called ksinohontros, from the Cretan words meaning sour (ksino) and large chunks (hontros). It was traditionally made by cooking cracked wheat in soured milk, then drying and crumbling it. Stelios Trilirakis uses fresh milk from his animals and dries the pieces directly in the sun, but an hour in a low oven does the trick.

Welcome to the land of lost cheeses, where a band of shepherds and farmers resist industrialization

Featured in: There’s No Feta in Crete »

What You Will Need

Yield: serves 4-6

Time: 2 hours 20 minutes

Ingredients

For the topping:

¹⁄₃ cup (2 oz.) cracked wheat (bulgur)
¹⁄₃ cup whole milk
¹⁄₂ tsp. kosher salt

For the casserole:

¹⁄₄ cup extra-virgin olive oil
2 carrots (5 oz.), peeled and sliced ½ inch thick, greens rinsed and reserved
2 garlic cloves, peeled
1 yellow onion (9 oz.), diced
¹⁄₂ large head cauliflower (1 lb.), cut into florets
1 large broccoli crown (1 lb.), cut into florets
3 cups whole milk
1 tsp. fresh dill, chopped
Kosher salt and freshly ground black pepper

Instructions

Make the topping: Preheat the oven to 225°. In a small saucepan, add the cracked wheat, milk, and salt; bring to a boil, then reduce to a simmer. Let cook until all of the liquid has been absorbed and the wheat is tender, 15–20 minutes.
On a parchment paper–lined baking sheet, spread the wheat into a thin layer. Bake until crumbly, about 1 hour. Remove and let cool, then crumble the mixture into bite-size pieces. (Topping can be made up to a few days ahead and refrigerated.)
Make the casserole: Preheat the oven to 375° and set a rack in the center. In a large, deep, oven-safe skillet over medium-high heat, add the olive oil. Once hot, add the carrot slices, garlic, and onion; season with salt and cook, stirring frequently, until softened and lightly browned, 6–8 minutes. Add the cauliflower and cook, stirring frequently, until well browned, 12–15 minutes. Add the broccoli and season lightly with salt; lower the heat to low and cook, stirring, until browned in places, 4–5 minutes. Stir in the milk and wheat crumbs; season generously with salt and pepper.
Transfer the skillet to the oven. Bake until the vegetables are tender when poked with a knife and the liquid is thickened and bubbly, about 35 minutes. Sprinkle with the dill and a few sprigs of the reserved carrot greens, and serve immediately.

The post Broccoli and Cauliflower Casserole with Cracked Wheat Topping appeared first on Saveur.

Crispy Pork With Seared Broccoli

Niclas Grønhøj Møller — Mon, 18 Mar 2019 22:45:52 +0000

Chris Tonnesen

Denmark is one of the world’s largest producers of pork. Danes often opt for the pork fillet, a part of the loin just below the neck that has a fatty skin cape on top. “It can be difficult to cook the skin until crispy without overcooking and drying out the meat,” says Copenhagen chef Niclas Grønhøj Møller, whose restaurant, Spisehuset, is located in the city’s Meatpacking District. His quick and easy technique for cooking the two separately yields high-crunch cracklings and tender, juicy pork that’s lightly pink in the center. If you can’t find a skin-on loin, purchase about 10 ounces of pork skin (with the fat intact) separately from your butcher.

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Yield: serves 4

Time: 2 hours

2 ¹⁄₄ lb. skin-on pork fillet (back loin), or substitute 1½ lb. pork fillet and 10 oz. pork skin
3 tbsp. kosher salt, plus more as needed Freshly ground black pepper
2 tbsp. olive oil, plus more as needed
2 large heads broccoli, cut into medium florets (about 7 cups)
1 tbsp. fresh lemon juice Edible flowers, such as cabbage or broccoli rabe flowers, for garnish

Instructions

Make the cracklings: Preheat the oven to 400°. Remove the skin and fat from the fillet in one piece, or have your butcher do it. Cut the skin into ½-inch-thick strips.
In a medium pot of boiling water (10–12 cups), add 3 tablespoons salt and the pork skin pieces; boil for 20 minutes, then strain.
Transfer the pork skin to a baking sheet, making sure the pieces are not touching. Bake until crispy and golden brown, 40–45 minutes.
Remove the pork skin and chop into ¼-inch cubes. (Cracklings can be made up to 2 days in advance and kept in an airtight container.) Lower the oven heat to 350°.
Prepare the pork: Cut the fillet lengthwise into two equal pieces (they will be a similar shape to pork tenderloin), then tie each every 1–2 inches with kitchen twine to create even, rounded shapes. Season all over with kosher salt and black pepper.
In a large, ovenproof skillet, add 1 tablespoon olive oil and heat until very hot. Add the pork (you should hear a loud sizzle) and cook, turning the pieces occasionally, until browned on all sides, about 2 minutes per side. Transfer the pan to the oven and cook until a thermometer inserted into the center of the pork reaches about 150°, 15–20 minutes. Remove and let rest for 5 minutes.
Meanwhile, prepare the broccoli: Halve each of the florets so they have a flat side. Heat a large skillet over high heat until very hot. Add about 1 teaspoon olive oil and as many of the florets, cut side down, as will fit without crowding. Let cook, pressing down with the lid of a pan or a small plate to help them sear on one side and steam on the other, until the florets have brightened and warmed through and the cut sides are charred, 4–5 minutes (broccoli should still be crunchy). Remove and transfer to a serving bowl; season with salt. Repeat with the remaining broccoli in as many batches as needed, adding more oil to the pan each time. Drizzle the finished broccoli with 1 tablespoon each olive oil and lemon juice, and season with salt to taste; toss to coat.
Slice the pork into ½-inch-thick medallions. Sprinkle the broccoli with the flowers and chopped cracklings, and serve immediately.

The post Crispy Pork With Seared Broccoli appeared first on Saveur.

Our Favorite Ways to Cook Broccoli

SAVEUR Editors — Mon, 18 Mar 2019 22:36:26 +0000

This simple stir-fry is flavored with soy sauce, ginger, and rice wine. Farideh Sadeghin

Broccoli is a vegetable worth craving. A far cry from limp, insipid steamed broccoli as part of school lunch, properly cooked broccoli recipes are crunchy side to accompany your meal. Broccoli florets can be added to a beef and broccoli stir-fry raw, but if you want to cut down on the cooking time you can blanch them first. Broccoli recipes get a big boost in richness from its natural pairing of cheddar cheese. From a simple stir-fry to steamed broccoli done right, we’ve rounded up our favorite broccoli recipes.

Pasta Primavera

Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »

Spaghetti Primavera

Spaghetti alla Primavera Todd Coleman

Comforting and creamy spaghetti primavera is easy to whip up in a flash. Use the freshest broccoli and tomatoes for a stunning add of color and flavor to a simple dish. Get the recipe for Spaghetti Primavera »

Stir-Fried Beef with Broccoli

Stir-Fried Beef with Broccoli Farideh Sadeghin

This simple stir-fry is flavored with soy sauce, ginger, and rice wine. Get the recipe for Stir-Fried Beef with Broccoli »

Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts

Sun-dried tomatoes, toasted pine nuts, and a splash of champagne vinegar add a bright punch to a simple side dish of steamed broccoli. Get the recipe for Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts »

Kellie’s Broccoli Casserole

Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple. Get the recipe for Kellie’s Broccoli Casserole

Broccoli Strascinati (Broccoli with Garlic and Hot Pepper)

Broccoli Strascinati (Broccoli with Garlic and Hot Pepper) Todd Coleman

This dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco. Get the recipe for Broccoli Strascinati (Broccoli with Garlic and Hot Pepper) »

The post Our Favorite Ways to Cook Broccoli appeared first on Saveur.

Spaghetti and Broccoli with Carbonara Sauce

Organic — Mon, 18 Mar 2019 22:32:17 +0000

This vegetable-laden riff on classic carbonara features crisp bacon, crunchy broccoli, and an eggy, cheesy sauce that clings perfectly to hot spaghetti. Be sure to top with plenty of cheese and black pepper.

Yield: serves 2-3

1 large egg plus 2 egg yolks
¹⁄₄ cup heavy cream
salt and freshly ground black pepper
8 oz. bacon or pancetta, finely chopped
2 ¹⁄₂ cups small broccoli florets
1 clove garlic, finely chopped
¹⁄₂ lb. dry spaghetti
3 tbsp. grated Grana Padano cheese, plus more for garnishing

Instructions

Set a pot of heavily salted water to boil for the pasta. Meanwhile, to a large heatproof mixing bowl, add the egg yolks, heavy cream, 3 Tbsp. Grana Padano, and a generous pinch each of salt and black pepper; whisk to combine. Set the bowl aside and let come to room temperature.
Set a paper-towel-lined plate next to the stove. In a large skillet over medium heat, add the chopped bacon and cook, stirring occasionally, until some of the fat has rendered and the bacon is crisp, about 13-14 minutes. Remove the bacon with a slotted spoon or spatula and transfer to the paper-towel-lined plate (reserve about 2 Tbsp. fat in the skillet). Lower the skillet to medium heat and add the broccoli; season lightly with salt. Cook, stirring occasionally, until the broccoli is slightly softened but still bright green, about 3-4 minutes. Stir in the garlic and cook until fragrant, one minute more. Turn off the heat.
Season the boiling pasta water with salt, add the spaghetti and cook just until al dente. Using tongs, transfer the spaghetti in batches to the bowl with the egg mixture, stirring rapidly with the tongs after each addition. Do not drain the pasta water.
Add the broccoli-garlic mixture and the crisp bacon to the pasta and toss well. Adjust the seasoning and loosen the sauce as needed using one tablespoon at a time of the pasta cooking water. Divide among two plates and garnish with more cheese and black pepper as desired.

The post Spaghetti and Broccoli with Carbonara Sauce appeared first on Saveur.