Steamed Broccoli

Ingredients

• 2 pounds broccoli
• Salt
• Hide ingredients for Buttered Bread Crumbs 1 Buttered Bread Crumbs (opens in new tab) Buttered Bread Crumbs
  • 4 tablespoons (½ stick) butter, olive oil, or a combination
  • (1 or 2 garlic cloves, lightly smashed)
  • 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
  • ½ teaspoon salt

  Sub-recipe steps

  1. Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
  2. If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
  3. Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
  4. Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.
• Hide ingredients for Brown Butter or melted butter and lemon juice 1 Brown Butter or melted butter and lemon juice (opens in new tab) Brown Butter or melted butter and lemon juice
• Hide ingredients for Any vinaigrette 1 Any vinaigrette (opens in new tab) Any vinaigrette
  • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
  • (1 teaspoon minced shallot)
  • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
  • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, or to taste
  • ¾ cup olive oil

  Sub-recipe steps

  1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
  2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
  3. If made in advance, cover and refrigerate. Shake well before using.
• Hide ingredients for Sun-Dried Tomato Pesto or Romesco Sauce 1 Sun-Dried Tomato Pesto or Romesco Sauce (opens in new tab) Sun-Dried Tomato Pesto or Romesco Sauce
  • ⅓ cup chopped, drained oil-packed sun-dried tomatoes
  • Water to cover
  • 1 cup loosely packed fresh basil leaves
  • ⅓ cup grated Parmesan
  • 1 large garlic clove, chopped
  • ¼ cup extra-virgin olive oil
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a small saucepan: ⅓ cup chopped, drained oil-packed sun-dried tomatoes; Water to cover
  2. Bring to a boil, then remove from the heat and let stand for 20 minutes.
  3. Meanwhile, combine in a food processor: 1 cup loosely packed fresh basil leaves; ⅓ cup grated Parmesan; 1 large garlic clove, chopped
  4. Pulse until finely ground. With the machine running, pour into the food processor in a slow, steady stream: ¼ cup extra-virgin olive oil
  5. Drain the tomato mixture, reserving the liquid. Add the tomato mixture to the processor and finely chop. Blend in ⅓ cup of the reserved soaking liquid. Season to taste with: Salt and black pepper
• Hide ingredients for Tahini Dressing, Raita, or Tzatziki 1 Tahini Dressing, Raita, or Tzatziki (opens in new tab) Tahini Dressing, Raita, or Tzatziki
  • ½ cup tahini
  • ½ cup water
  • 2 tablespoons lemon juice
  • (1 garlic clove, minced or grated on a rasp grater)
  • (½ teaspoon ground cumin)
  • ¼ teaspoon salt

  Sub-recipe steps

  1. Whisk together in a small bowl: ½ cup tahini; ½ cup water; 2 tablespoons lemon juice; (1 garlic clove, minced or grated on a rasp grater); (½ teaspoon ground cumin); ¼ teaspoon salt
• Hide ingredients for Hollandaise or Sauce Mornay 1 Hollandaise or Sauce Mornay (opens in new tab) Hollandaise or Sauce Mornay
  • 1 ¼ sticks (5 ounces) butter
  • 3 large egg yolks
  • 1 ½ tablespoons cold water
  • ½ to 2 teaspoons lemon juice, to taste
  • (A dash of hot pepper sauce)
  • Salt and white pepper to taste

  Sub-recipe steps

  1. Melt over low heat: 1 ¼ sticks (5 ounces) butter
  2. Keep warm. Place in a large stainless steel bowl or the top of a double boiler: 3 large egg yolks; 1 ½ tablespoons cold water
  3. Off the heat, beat the yolks with a whisk until light and frothy. Place the bowl or the top of the double boiler over barely simmering water and continue to whisk until the eggs are thickened, 3 to 5 minutes, being careful not to let the eggs get too hot. If needed, remove the bowl or pan and whisk to cool the mixture slightly. Whisking constantly, very slowly add the butter, leaving the white milk solids behind. Whisk in: ½ to 2 teaspoons lemon juice, to taste; (A dash of hot pepper sauce); Salt and white pepper to taste
  4. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or cover and keep warm for up to 30 minutes by placing the bowl or pan in warm (not hot) water.
• Hide ingredients for Miso Beurre Blanc or Nuoc Cham 1 Miso Beurre Blanc or Nuoc Cham (opens in new tab) Miso Beurre Blanc or Nuoc Cham
  • ¼ cup white miso
  • 2 tablespoons lime juice
  • 2 tablespoons dry sake
  • 2 teaspoons Dijon mustard
  • 6 tablespoons cold unsalted butter, cut into 6 cubes

  Sub-recipe steps

  1. Whisk together in a medium saucepan: ¼ cup white miso; 2 tablespoons lime juice; 2 tablespoons dry sake; 2 teaspoons Dijon mustard
  2. Bring to a boil, then remove from the heat and whisk in one piece at a time: 6 tablespoons cold unsalted butter, cut into 6 cubes
  3. Serve immediately.