Thursday, March 19, 2009

Sauteed Broccolini--Barefoot Bloggers Optional Recipe


Since we seemed to have missed a bonus recipe in February, March has two optional recipes for Barefoot Bloggers. The first one, Sauteed Broccolini, selected by Mary Ann of Meet Me in the Kitchen, I actually made twice. I didn't make it twice due to a great love of broccoli-like vegetables, (to be honest, broccoli is not a good friend of mine, despite it's health value), but because, broccolini is not easy to find here. My first attempt led me to broccoli rabe, so I tried that with my Chicken Picatta last week (picture below) and it was a bit too bitter for my taste. 



This week I happened to find some baby broccoli (also marked "asparation") at Whole Foods. Surfing the net, I found conflicting information on whether broccolini and baby broccoli are the same thing. So, for the ruling, I am going with my favorite resource, The New Food Lover's Companion which says that broccolini is "the trademarked name for a cross between broccoli and Chinese kale. This bright green vegetable  has long slender stalks topped with a bouquet of tiny buds reminiscent of a miniature broccoli head. The flavor is sweet with a subtle, peppery edge; the texture is slightly crunchy. Also called baby broccoli."  

With my broccolini, baby broccoli, asparation, or whatever you like to call it in hand, I tried the recipe again and had much better results. It was much less bitter and for me it had a better flavor than the broccoli rabe. The only changes I made, (the same changes I made for the rabe last week), were subbing out the butter for just a tablespoon of olive oil and adding a bit more lemon juice and black pepper. With the garlic and lemon, I actually kind of liked the broccolini, (Although I doubt I will search for it and pay Whole Foods prices for it again).  

This recipe is from the Food Network website here:

Sauteed Broccolini
Barefoot, Contessa, Ina Garten
(Makes 6 servings)

1 bunch broccolini
kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water. Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.


Thanks Mary for a great recipe pick that got me to try cooking a couple of vegetables that I would not have tried on my own. You can see who else made this optional bonus recipe and what they thought of it by visiting the Barefoot Blogger's "Whose Turn Is It?" page, here

Our second recipe for this month, Brownie Pudding is in the following post.

16 comments:

Jennifer said...

I wouldn't have tried this on my own, either. Wasn't it great!?!?! We just loved it!

You did a great job!

K and S said...

glad you were able to find the broccolini, looks great!

girlichef said...

I am still searching for broccolini..I've had it and like it, but not in years. Yours looks mighty tasty.

Rebecca said...

I really liked the broccolini, but the price was a jaw-dropper. Still, it was a good reminder to keep trying new things.

Mary Ann said...

So glad you found something similar. I couldn't find any of the 3 things you mentioned. It looks good. I am going to keep searching.

Maria said...

The broccolini looks so good. Such a great veggie!

deltawhiskey.us said...

Looks yummy! I couldn't find broccolini either.. I bought a head of broccoli and decided I'd saute that, but uh... I got hungry and ate the broccoli raw. Whatever.

~Delta Whiskey (Cat)

Suzie said...

Mixed reviews here too! Re the names of vegetables - Sydney produce markets are trying to standardise the names of fruit and veg, especially the Asian ones that have about five different names: eg bok choy/ pak choy. Would make life a lot simpler if they succeed.

Rachel said...

Broccolini looks like something I need to check out and play with soon!

I just blogged up an entry for your Souper Sunday event, a tasty and easy Corn and Clam Chowder over at the Crispy Cook. Let me know if you need anything else for your roundup.

Anne said...

It's always good to try something new- I wasn't able to find it but it looks so yummy I think I need to!

Natashya said...

I always wondered what the difference was with broccolini, broccoli rabe et al.
More lemon juice and garlic is exactly what I would have done! They look great, and I have heard that they are a new "super food".

Summer said...

I love broccolini. Even my broccoli hating husband ate it.

Cathy said...

"Actually kind of liked it" -- hey, since I am not the world's biggest broccoli-type veggie lover myself, I'm considering that a rave review! Let's make a deal to not call it asparation though. It sounds like a medical technique. All of your green veggies look great!

BMK said...

That is real dedication-attempting twice with an ingredient your not in love with. Glad you found a new veggie, you could use in place of broccoli!

Foodycat said...

I love broccoli/broccolini/"tenderstem" broccoli and this looks wonderful.

love4mine said...

My 3+4yo boys, their mom, and I thought this was delish. Found organic broccolini from Safeway onsale for 2$ a bunch. Substituted onion powder for garlic, being my lady is allergic, just to add a similar flavor dimension. Sweet, tender, simple and full of flavor.