Super Simple Sides {Garlicky Panko-Dusted Broccoli}

We're on the cusp of Spring and it is definitely in the air. Soon, we'll be welcoming a whole host of new vegetables back to seasonality. Until then, we're still in the depths of Brassica City - Brussels Sprouts, Cauliflower, Kale, and, the start of today's show, Broccoli. One of my favorites in the winter vegetable family, I'm sort of odd in that I much prefer the stems to the florets. That being said, this recipe uses light and crispy Panko bread crumbs that, when combined with a bit of butter and garlic, get trapped in those florets and creates an amazingly simple and tasty side dish.

Garlicky Panko-Dusted Broccoli

adapted from Dorie Greenspan

• 2 lbs of broccoli, cut into 6 florets (will be on the larger side)
• 4 Tbsp unsalted butter
• 3 cloves garlic, minced (or through a press)
• 1/2 C. Panko (Japanese style bread crumbs, can usually be found on the baking aisle of the standard grocery store)
• zest of one lemon (optional)
• 2 Tbsp of chopped parsley (optional)

1. Steam broccoli in a steamer (or a pot using a steamer basket) until tender and bright green. (about 7-9 minutes) Note: you can also steam your broccoli using the microwave by placing florets in a microwavable dish and adding about 1/4 inch of water in the bottom of the dish. Loosely cover and cook on high in 2 minute increments until desired doneness. Regardless of steaming method, cook to your taste - some like their broccoli on the more raw side; others like it a bit softer - I would caution not to over cook as you don't want this to be mushy. Also, be sure to drain cooked broccoli so no residual water remains.
2. In a large skillet (non-stick works well here), heat butter over medium-low heat. Once butter is melted, add garlic and cook for about 2 minutes. (Do not allow garlic to brown as it will become bitter tasting.) Add bread crumbs and toss until well coated with butter and get a bit toasty (about 2 minutes.) Stir in the lemon zest and parsley (if using.)
3. Add broccoli florets to skillet and toss with bread crumb mixture to coat the florets in the garlicky crumb. Serve and enjoy!

This dish would work equally well with cauliflower, and I'd venture to guess Brussels sprouts as well. I mean, what couldn't benefit from a dusting in buttery, garlicky bread crumbs?!

Happy Cooking!

sld

Super Simple Sides {Honey-Soy Glazed Blistered Brussels Sprouts}

Brussels sprouts. For many, these are dirty words which conjure memories of a can of mushy, tiny cabbage-like, offenders that stunk up the joint. However, it the last couple of years, Brussels Sprouts have had their 15 minutes of fame in the food world. Roasted or sauteed rather than boiled or steamed, they are delicious, little, nutty nuggets of winter goodness. The dish featured here is another super simple side that, again, pairs well with roasted chicken, pork chops or beef steak. 

Using a cast iron skillet will give you the best, charred results, but a heavy skillet will suffice in the traditional, old-timey skillet's absence. (Just don't use a non-stick skillet for this one - you have to heat this too hot for a non-stick's own good.) The seasoning is sweet and salty and with a bit of zingy heat - such a delicious combo with the Brussels sprouts' natural flavor.

Honey-Soy Glazed Blistered Brussels Sprouts

adapted from Southern Living Magazine

• 1 lb. fresh Brussels sprouts, trimmed and halved
• 3 Tbsp olive oil
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 2 Tbsp hot water
• sprinkle of crushed red pepper flakes (to taste)
• kosher salt (to taste)

1. In a small bowl, mix honey, soy sauce, water and pepper flakes (about 1/4 tsp gives a good level of spice but you decide what's best for you and your family.)
2. Over medium-high heat, heat dry cast iron skillet for about 5 minutes. (skillet may begin to smoke). Add olive oil and with hot pads, swirl pan to coat pan bottom with oil. 
3. Add Brussels sprouts (try as best you can to put them cut side down to benefit from the charring.) Do not stir sprouts and allow to cook/char for about 4 minutes. (Exhaust fan will be a friend as there will be some smokiness.) Sprinkle sprouts with salt, give a stir and allow to cook for a couple more minutes.
4. Drizzle the sauce over the sprouts and stir to coat. Serve immediately and enjoy!

This dish is going into our regular rotation of dinner sides. The most labor is involved in the trimming and halving of the sprouts. Otherwise, the cooking takes about 15 minutes total. Quick and delicious, it is easy to manage for a weeknight meal addition.

Happy Cooking!

sld

Super Simple Sides - {Olive Oil Roasted Cauliflower}

I don't know about you, but it seems to me that winter vegetables get a bad rap. There just doesn't seem to be the same love and affection for broccoli and kale as there is for the gems of the summer harvest. Maybe it is because, for many, their only experience with these items is the frozen box or bag from the grocer's freezer, or worse yet, a can from the vegetable aisle. Around the TGK, I've been doing my level best to try some new ways of fixing these stars of the winter harvest that are simple, yet tasty and sometimes transformative. I hope to share them with you over the course of the next few weeks. First up is this very, very easy preparation for cauliflower (which is having something akin to a vegetable's  15 Minutes of Fame right now as it is being showcased on loads of restaurant menus and magazine articles.) In addition to standard white cauliflower, I had a head of Romanesco stashed in the fridge as well. This odd-looking (see here) cauliflower-cousin looks like something that has been collected from outer space. The fractal-form of the vegetable look like tiny Christmas trees when cut from the core and as for taste, Romanesco adds a bit nuttier flavor than standard cauliflower. If you can get a hold of some, I highly recommend it! 

Olive Oil Roasted Cauliflower

• 1 head cauliflower or Romanesco cut into florets; tough core discarded
• 2 tbsp olive oil
• kosher salt to taste

1. Preheat oven to 425F. In a large bowl, toss cauliflower and oil well so that each piece is well coated. 
2. Transfer to a foil lined sheet pan. Sprinkle with kosher salt to taste. Roast in oven for 25-30 minutes until cauliflower is golden brown.

That's it! I told you it was super simple. When you first remove the vegetables from the oven, they may be a slight bit crunchy but after they are out of the oven they continue to soften with the residual heat. In just a few moments, they will soften noticeably.  This roasted cauliflower makes a great side to a roasted chicken or pork, or if the weather is cooperative a grilled steak. If you make a large batch, use a second pan to ensure that the vegetables brown and don't just steam. You may have leftovers which are a great addition to a cold salad the next day. 

Happy Cooking!
sld

Broccoli Slaw

If you happen to follow along on facebook or instagram, then you saw some gorgeous broccoli that was brought to me from my neighbors who happen to also be the farmers responsible for Two Happy Children Farm. These are the same fine folks from whom I procured my bulk purchase of artichokes and launched me into an artichoke extravaganza (Yes, yes we did eat 30 artichokes over the course of a week. Well, not exactly true as I pickled some and those are still in the fridge. But who's counting.) With 3 large heads of broccoli at hand, what's a gal to do? Then I remembered a great slaw we'd had during a visit to Port A (Port Aransas, Texas). We had picked up some fried chicken and sides from a chicken shack on Alister St. The chicken wasn't remarkable, but one of the sides was a broccoli slaw. Up until that point, all of the slaws I'd had were the standard cabbage. This broccoli slaw was a mixture of broccoli and cabbage with a sweet and tangy mayonnaise based dressing tossed with raisins and nuts. A nice combination that would make an appropriate spring side to go along with grilled pork ribs.

Broccoli Slaw

• 2 heads of broccoli 
• 1/2 C purple onion, finely chopped
• 1/2 C raisins 
• 1/4 C sunflower kernels (The garlic flavored from Buc-ee's *  that I had on hand from our last   shopping spree pit stop worked pretty well.)
• 1/2 C mayo
• 3 Tbsp of rice vinegar (or apple cider vinegar)
• 1 Tbsp soy sauce
• 2 Tbsp sugar

1. Cut broccoli into smallish florets and stems into small chunks. Lightly steam the broccoli to set a bright green color and to lightly cook. (I'm not a fan of raw broccoli at all, if you are, you can skip this.) 
2. In a large bowl make the dressing: whisk together the mayo, vinegar, soy sauce and sugar. 
3. Stir in the onion, raisins and sunflower kernels. Add the cooled broccoli and toss to coat with the dressing and add-ins. Chill in fridge until ready to serve.

Notes: 

• I like to steam vegetables using the microwave as it is super quick and easy and uses very little energy or water. Place the broccoli in a microwave safe dish with about a 1/4-1/2 in water in the bottom. Cover loosely with plastic wrap and microwave for right about 2 minutes. The broccoli will be a nice bright green rather than the blue/grey green when it is raw and will cook it just enough to soften it but still retain its crispness.
• If you don't have sunflower seeds, nuts (roasted and salted) of any type, but especially almonds,  would be a fine substitution.
• Crispy fried bacon bits could be added to gild the lily.

This slaw was delicious with my daughter commenting it was the best she's had. The sweet-tart dressing, the sweetness of the raisins, the salty nuttiness of the sunflower kernels and the sharpness of the purple onion are fabulous when mixed with fresh, crisp broccoli. 

Happy Cooking!

sld

* For those of you who are not from around here, Buc-ee's is chain of convenience stores in the Gulf Coast and Central regions of Texas. It can be described as nothing short of fabulous. The location we frequent is in New Braunfels and as of this writing it is the largest convenience store in the world with 67K sq ft of store, 60 gas pumps & the best restrooms in the US (2012) as rated by Cintas. In addition to its enormity, it has a vast array of delicious food items including your standard convenience store fare along with a rather astonishing selection of private label items and even some things that could be found in specialty/gourmet shops. I'm not ashamed to say I love the place & that is where I picked up those garlic sunflower kernels on my last trip home to my parents' place in the Hill Country.