Sylvia Said:What is broccolini? I saw it in a recipe...?
We Answered:BroccoliniBroccolini, known in Europe as asparation and in the United States as baby broccoli, is a trademark of the Mann Produce Company, which developed the hybrid between broccoli and Gai Lan, also known as Chinese chard. The unique vegetable resembles broccoli or asparagus in physical appearance, with long stalks topped by delicate buds. BroccoliniBroccoliniBroccolini took off in gourmet cuisine in the 1990s and became widespread in supermarkets shortly thereafter.
In flavor, broccolini reminds many consumers of asparagus, being sweet and tender with a hint of broccoli-like bite. In fact, the plant is so delicate that it can be eaten raw or cooked very briefly. Many commercial broccoli cultivars are woody and lacking in flavor, because they have been developed for rapid growth and easy shipping. The more delicate broccolini has a much more robust flavor, and it is a welcome addition to the ever growing options in the produce aisle.
In addition to tasting superb, broccolini is rich in many vitamins and minerals. It carries high amounts of vitamin C, potassium, iron, fiber, and vitamin A. For parents trying to convince children to eat their vegetables, broccolini, like other â€œbabyâ€ vegetables, is a fun alternative that sometimes intrigues children enough to coax them into eating some. For vegans and vegetarians, broccolini and other leafy green vegetables should be eaten frequently.
Broccolini is a very versatile produce item and can be used in any situation in which cooks might use conventional broccoli. In addition, broccolini tastes delicious grilled with olive oil and salt and sprinkled in lemon, and it can be served whole on the plate as an interesting visual accompaniment to a meal. The whole plant is edible, and the stems are so tender that they do not require peeling.
When cooking broccolini, less is more. The plant is perfectly edible raw, and therefore needs a very minimal cooking time, with just enough heat to blanch the vegetable. When steaming broccolini, make sure to rinse it in cold water afterwards to prevent it from cooking any further. When adding to sautees and roasted vegetable dishes, toss it in at the very end to prevent loss of flavor, texture, and nutrients.
Broccolini grows in cool coastal climates and takes 60 to 90 days to harvest depending on the season. It can be grown year round in areas with mild temperatures, like broccoli, although it requires more personalized attention to encourage additional tender, sweet shoots to grow. It can be stored in the refrigerator for approximately one week.
Marshall Said:wat is a good spice to flavor broccolini with? and does anyone know a good swordfish recipe?
We Answered:For Broccolini I just use a bit of chili flake, salt, peppe and a bit of myer lemon oil. Nothing to fancy and its a clean flavor.
As for swordfish I usually prepare it seared or grilled. But check out the links below and find one you really wanna try.
Jeffery Said:I'm looking for an awesome pie recipe (chicken/beef), any suggestions!?
We Answered:Scottish Beef Pie
2 lbs beef stew meat or other cut of beef, cubed
3 cloves fresh garlic, grated or pressed
1 leek, chopped
Handful of baby carrots (I used about 10), diced
Handful of fresh green beans, cut in bite-size pieces (sorry, I know these measurements arenâ€™t particularly helpful)
2 golden potatoes (or other waxy potato), cubed
2 cups water + beef bouillon (I prefer Penzeyâ€™s beef bouillon, or Better Than Bouillon)
3 tbsp flour + 1/4 cup water
Worcestershire Sauce to taste (donâ€™t buy anything but Lea & Perrins)
4 Ready Made Pie Crusts, each one split it half and rolled into a ball (8 balls total)
Marinate beef in worcestershire, salt, pepper and garlic for at least an hour. Brown in saucepan with chopped leek (no added oil needed, most likely). Add water + bouillon (enough to make it look like a nice brothâ€¦ a can of beef broth would do just fine here too), carrots, beans and potatoes and cook until potatoes and carrots are tender but not too soft. Add flour+water mixture to thicken sauce and cook just awile longer, until sauce thickens.
Preheat oven to 400ÂºF.
Spray a cookie sheet with cooking spray like Mazola Pure Cooking Spray. Roll each piece of dough into a rough circle and lay it on the cookie sheet. Spoon a portion of the stew mixture (roughly 1/2 cup) onto half of the dough. Fold over and crimp edges so it looks like a calzone. Again, donâ€™t be alarmed if the dough looks like itâ€™s melting. If by some miracle you manage to get it folded without breaking it and without a hole melting into it, cut the top a bit with a knife to vent.
Place cookie sheet in the oven and bake for 20 minutes. Scramble egg and egg white in a bowl. Using a pastry brush (I am in love with my silicone pastry brush), brush top of each pie. Bake an additional 10â€“15 minutes, until crusts are golden.