The request hour, episode III

Dylan asked me a while back for a simple recipe for a broccoli side dish. On my third try, I think we finally hit on a winner this evening. The first thing I tried was a highly touted recipe from The New York Times for Broccoli Salad with Garlic and Sesame. Mom liked it better than I did, but neither of us was overly impressed or would make it again. Too much garlic, and the cumin seeds got all clumped up in the broccoli florets, which wasn't very appealing.

My second attempt was the Roasted Broccoli from Cook's Illustrated. That was an improvement over the broccoli salad. It was relatively simple, but lacking in flavor and the stalks were too tough compared to the florets.

Tonight I made an older Cook's Illustrated recipe, the Pan-Roasted Broccoli. It's made on the stovetop, which I think is what Dylan was looking for. The florets and stalks both get cooked evenly. And it's got good flavor, even without the sauce, but we all really liked it with the Asian-flavored sauce. If you're making it for just one or two people, you can probably make a meal out of it by serving it with the sauce over some rice.

Pan-Roasted Broccoli

Adapted from The Cook's Illustrated Cookbook (2011)

Time: ~25 minutes (with Cassie slowing me down 😄)

3 tablespoons (44 grams) water
¼ teaspoon fine sea salt
a few grinds of black pepper
2 tablespoons (27 grams) neutral-flavored oil, such as sunflower or canola
1¾ pounds broccoli (less if buying just the crowns)
Asian-flavored Sauce (optional)
2 tablespoons roasted peanut or cashew pieces (optional)

    1. In a small bowl, stir the water, salt, and pepper together until the salt dissolves.
    2. Cut the stalks as close to the florets as possible. Cut the florets into bite-sized pieces (see the photo). Peel the stalks. Cut the stalks in half lengthwise if they are especially thick. Cut the stalks crosswise, on the bias, into ¼-inch thick rounds or half-moons.
    3. Heat the oil in a 12-inch nonstick skillet (that you have a lid for) over medium-high heat until the oil is shimmering. Add the stalks and cook, without stirring, until they are browned on the side touching the pan, about 2 minutes. Add the florets, and stir together with the stalks. Cook, without stirring, until the florets are browned on the side touching the pan, about 2 more minutes.
    4. Pour the water mixture into the skillet and cover. Cook for 2 minutes. Uncover and cook until the water has evaporated and the broccoli stalks and florets are crisp-tender, but not mushy, 1 or 2 minutes. If you're using the sauce, add it now and stir until the broccoli is evenly coated, about 30 seconds. Serve promptly, topping with the peanut or cashew pieces if you're using the sauce. Serves 4 as a side or 2 as a very light dinner over rice (you may want to double the amount of sauce if serving over rice).

Asian-flavored Sauce

Time: 8 minutes

1 tablespoon (16 grams) creamy peanut butter
1 tablespoon (19 grams) hoisin sauce
2 teaspoons (10 grams) lime juice
1 or 2 garlic cloves, minced or grated on a Microplane
1 teaspoon (4 grams) packed brown sugar
¾ teaspoon (4 grams) Asian chili-garlic sauce
water, as needed

Before starting on the broccoli, whisk all the ingredients together in a small bowl. Whisk in some water, 1 teaspoon at a time, as needed to thin the sauce. Set aside while preparing the broccoli.