"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets
Reply
 
Thread Tools Display Modes
 
Old 02-21-2006, 08:34 PM   #31
Contest Winner
 
grumblebee's Avatar
 
Join Date: Feb 2006
Location: canada
Posts: 720
Quote:
Originally Posted by ironchef
Yeah, I cook the risotto until about 7/8th of the way done and then stir in the broccoli/stock mixture so that the risotto finishes cooking while absorbing the rest of the liquid from the puree. I then fold in the goat cheese off the heat (you don't need butter if adding the goat cheese) and then drizzle the extra virgin olive oil on top just before serving.
That sounds so good... definitely going to try this one. Thanks IronChef! (and BTW, iron chef is one of my favourite cooking shows The japanese version though - not the American one)
__________________

__________________
grumblebee is offline   Reply With Quote
Old 02-22-2006, 09:04 AM   #32
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,769
Quote:
Originally Posted by pdswife
Sounds good Bucky... how do you make the vinagrette?
pdswife, i whisk about 1/4 cup fresh lemon juice, 1/4 cup red wine vinegar, and the zest of a lemon, minced, into about 1/2 cup evoo. i also add a little thyme and oregano, and black pepper to taste. minced garlic is also a nice addition, but since i put garlic on the salad already, i didn't want to kill anyone with sulphur breath.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 02-22-2006, 09:38 AM   #33
Assistant Cook
 
COGRILLGUY's Avatar
 
Join Date: Feb 2006
Location: Lone Tree, CO
Posts: 19
I keep it super simple.........I just steam the broccoli and sprinkle on a little garlic powder and some fresh parm.
__________________
Meat Good
COGRILLGUY is offline   Reply With Quote
Old 02-22-2006, 09:59 AM   #34
Assistant Cook
 
Join Date: Feb 2006
Posts: 18
Brocoli or Cauliflower Curry. Yum.
__________________
kulikuli is offline   Reply With Quote
Old 02-23-2006, 06:16 AM   #35
Assistant Cook
 
love2eat's Avatar
 
Join Date: Nov 2005
Location: Houston TX
Posts: 39
Quote:
Originally Posted by cristal
Sauted broccoli and mushrooms go really well together. I like to use a mixture of shiitakes, creminis, and oyster mushrooms, saute them with butter, garlic, and shallots, and then toss in blanced broccoli. Good stuff!
Awesome, Cristal!
I'll try this one tonight! I've got some leftover mushrooms.
__________________
Eat. Drink. Be Merry. Live Long. Prosper.
Love2Eat from Asia to Brazil to California to Hawaii to Texas
love2eat is offline   Reply With Quote
Old 02-23-2006, 06:27 AM   #36
Assistant Cook
 
love2eat's Avatar
 
Join Date: Nov 2005
Location: Houston TX
Posts: 39
Quote:
Originally Posted by Dina
Cook it to your liking then shock it, toss with a touch of butter, caramelized onions, fresh garlic, parmesan cheese and top with mozzarella, bake or microwave only till cheese melts.

You can also toss it with red pasta sauce and topped with your favorite melted cheeses.

Cook it in chicken stock and mix in some white rice, topped with cheddar
Thanks, Dina,
Cheese sounds great. I'll try this on weekend. I normally don't buy cheese. But you gave me a good reason to buy some.
I need to highlight the cheese words just to remind me which ones to buy !
__________________
Eat. Drink. Be Merry. Live Long. Prosper.
Love2Eat from Asia to Brazil to California to Hawaii to Texas
love2eat is offline   Reply With Quote
Old 02-23-2006, 10:00 AM   #37
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Roast it. It
__________________
Gretchen is offline   Reply With Quote
Old 02-23-2006, 10:01 AM   #38
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Roast it. It is delicious.
__________________
Gretchen is offline   Reply With Quote
Old 02-23-2006, 11:33 AM   #39
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Broccoli with Pine Nuts & Raisins

3/4 pound broccoli, cut into spears
1/4 cup butter or margarine
1/2 cup pine nuts
1/2 cup raisins

Heat 1 cup water to boiling in 2-quart saucepan; add broccoli. Cook about 10 minutes or until stems are crisp-tender; drain.

Melt butter in skillet. Cook pine nuts in butter over medium heat about 5 minutes, stirring frequently, until golden brown. Stir pine nuts into broccoli. Sprinkle with raisins.

-------------

4 slices bacon
2 cloves garlic
1/2 cup olive oil
1 1/2 pounds broccoli
1/2 cup water
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 medium-sized ripe tomatoes, diced
1/3 cup sliced almonds

Cut bacon slices into 1/2 inch pieces. Place bacon pieces in a large skillet and cook over medium heat until bacon is golden brown, stirring frequently with a wooden spoon. Using a slotted spoon, transfer cooked bacon to paper towels to drain. Set aside.

Pour off bacon fat from skillet; return 1 tablespoon bacon fat to skillet. Cut garlic cloves into very thin slivers. Add olive oil and garlic to skillet and saute until garlic is golden brown, stirring constantly with a wooden spoon.

Using a slotted spoon, remove garlic from skillet and discard. Cut broccoli into small flowerets. Trim stalks, peeling them, if desired, and cut into 1/2 inch pieces. Add broccoli flowerets and stalks to skillet with water, raisins, salt and red pepper flakes.

Cover the skillet and cook broccoli mixture for 5 minutes. Remove cover from skillet and cook 2 minutes longer or until broccoli is tender. Add tomatoes, reserved cooked bacon and sliced almonds to the skillet.

Toss broccoli mixture gently to combine. The tomatoes should become warm but should not cook completely or release their liquid. Transfer Broccoli Mixture to a serving bowl and serve immediately.

If desired, you can substitute 1 1/2 pounds of fresh whole green beans for the broccoli. Wash the beans thoroughly under cold running water; trim the beans to remove stem ends.
__________________
mish is offline   Reply With Quote
Old 02-23-2006, 11:48 AM   #40
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
More Broccoli:

BROCCOLI CUSTARD BAKE

10 oz. frozen chopped broccoli, thawed and drained
1 cup sliced mushrooms
1 cup shredded Swiss cheese
6 eggs
1/2 cup milk
1/2 cup ranch dressing
3 tablespoons flour

In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese.

Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese. Bake in preheated 350F oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.
__________________

__________________
mish is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.