The Broccoli of Our Discontent, Part II (and Part III)

Just a quick update to let you know that I have found one other good broccoli recipe and one less-than-stellar one (at least as far as our resident six-year-old’s palate is concerned).

First, the good stuff: I enjoy cooking from Sunday Suppers at Lucques, although Suzanne Goin does tend to say things like, “This recipe is best when it’s prepared with habdaboop, a product only available two weeks a year from the Santa Monica Farmers’ Market. If you can’t find habdaboop, you can substitute plain olive tapenade.” Um, OK.

Anyway, good old Suzanne has a recipe called “James’s broccoli with burrata, pine nuts, and warm anchovy vinaigrette” that I modified just slightly (couldn’t get my hands on the burrata, so I substituted plain fresh mozzarella; also used GF breadcrumbs). My family ate it up, although my daughter did not go back for a second helping. Basically, cheese is a good reason to eat broccoli, but only bacon can make it worthwhile to eat more broccoli. I don’t want to plagiarize Suzanne, but I will tell you that this dish is menu 26, so you can stop by your local Barnes & Noble and flip to that menu to see if it’s worthwhile to buy the book. Suzanne’s tone can be off-putting, but most of the recipes are actually quite accessible to a home cook of even my own modest skills.

The third broccoli recipe I tried — I made a “bulk” order of broccoli from Pure Sprouts, our local organic delivery service, so I had quite a bit of broccoli to prepare last week — came from Taste of Home. No, it’s not the egg one I mentioned earlier, but it does have eggs in it. Lots of eggs, in fact. It’s a frittata. Again, I won’t plagiarize, but you can find the book at a local bookseller and check out the recipe. I recommend the cookbook to beginners or people who only make their own regional recipes and want to try some other (American) regions’ cooking for a change. Nothing in the book is earth-shattering, but it does give step-by-step instructions for things as basic (but new to beginners) as carving a turkey or making a pie crust. Anyway, the frittata was fine with the adults in our house, but I think it was too much egg for Junior. (She asks me, “Can you just add in that it was ‘chew-forever’?”) Maybe she would have liked it better if I had added bacon? 😉 Onward…

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