broccoli----how to buy the best ones? a simple recipe?

Answer 1

Tips for buying the best broccoli and its storage:-
How to buy :-

When selecting, look for thick heads of compact, tiny bud clusters that are evenly dark green (or with purplish tint) in color. The broccoli should have a fresh aroma and a firm but tender stalk. Avoid heads that have yellowing florets, a strong odor, or open buds. Also, avoid heads that show signs of wilting of the florets or stalk.

Storage:

Broccoli should be left unwashed when storing. Store in the refrigerator in a plastic bag, leaving the bag open or use a perforated plastic bag. This will avoid excess moisture, which causes mold to grow. Store up to 5 days. Broccoli can be blanched and then frozen and kept in the freezer for up to a year. Broccoli is very sensitive to ethylene, which is a gas given off by some fruits and vegetables. The gas speeds up the ripening process so broccoli should not be stored with ethylene producing fruits and vegetables, such as, apples, apricots, bananas, cantaloupe, kiwifruit, mango, peaches, pears, tomato, and white sapote.

Here is a link where you can find 1,831 Broccoli reciepes, just choose which seems simple to you.
http://www.recipezaar.com/recipes/broccoli
Hope this helps you!!

Answer 2

The best ones to buy are the nicest green and tight. I like to buy the florets. They a more by the pound but no waste to speak of. We like it in omelets---- Just cut small and steam it for 1 1/2--2 min. Drain and put it in an omelet with whatever else you like--cheese, salsa sour cream and guacamole. Also look on Cambells soup can--I think cream of mushroom . There is a good recipe on there too. Mixing steamed cauliflower with the steamed broccoli in any of the recipes works good.

Answer 3

Best recipe is broccoli cheese - just as cauliflower cheese but with broccoli. Don't overcook the broccoli though

Answer 4

Orecchiete con Broccoli
(Italian ear-shaped pasta with broccoli)
Yield: 3-4 servings

Broccoli cut into florets; stem peeled and sliced into 1/4" rounds 1 bunch

Orecchiete pasta 1 lb

Olive oil 1/4 cup
Anchovies rinsed and minced 6 each
Pepper flakes 1-2 tsp
Salt and pepper to taste

Parmesan cheese 1/4 cup
Romano cheese 1/2 cup

METHOD
Basic Steps: Boil → Sauté → Boil → Toss
Bring a large pot of salted water to a boil. Add the broccoli and simmer until just cooked through. Remove with a slotted spoon and rinse under cold water to stop cooking. Set aside.
Add pasta to the boiling water and cook till al dente. Drain, toss with a little oil and set aside.
Heat the olive oil in a large pot over medium-low heat. Add anchovies and pepper flakes and sauté briefly, 1-2 minutes. Add the broccoli, salt and pepper and about 1/4 cup water. Stir to heat through.
Add the pasta and toss to heat through well. Remove from heat, toss with the cheese and serve immediately.

BROCCOLETTI ALLA ROMANA
Braised Bitter Broccoli Roman Style

1 lb. broccoli
2 tbs. extra virgin olive oil
2 cloves garlic
1 peperoncino
salt

Wash the broccoli, removing the large stems and larger leaves. Cook in salted boiling water for a few minutes, then drain and set aside.
Brown the garlic in the oil in a large skillet. Add the peperoncino and, when the garlic is brown, remove it and add the broccoli. Salt to taste and cook until tender but still crisp.
Serve as a side dish to any white meat courses, such as fowl or pork.



Cream of Broccoli with Rice Soup

4 c cooked brown rice
4 stalks broccoli, washed and halved
2 potatoes, washed and halved, skins in tact
1 onion, quartered
5 garlic cloves
3 celery ribs, washed and halved
1 c semi dry white wine
4 c water
1 vegetable bouillon cube
1 bay leaf
1 t dried sage
1 1/2 T olive oil
1 c milk
Bring to a boil in a large saucepan, broccoli, potatoes, onion, garlic, celery,wine, water, bouillon cube, sage and bay leaf. Do not bother to cut the vegetables any more than you must to get them in the pot.
Reduce heat to slow boil and cook until all of the vegetables are very tender, about 30 minutes.
Discard the bay leaf. Remove all of the vegetables with a slotted spoon to a food processor and reserve remaining broth. Whirl until very smooth.
Add the pureed vegetables back into the saucepan and stir well to mix with the broth. Stir in olive oil and milk and brown rice.
Serve hot and sprinkle with parmesan.