Broccoli Salad

Broccoli Salad is one of those "perfect foods" in my opinion.  There's nothing in this salad that I don't like.  I like everything about this salad.  I like everything in this salad individually, and I like everything in this salad together.  Whichever way you make this salad, I will always like it.    It is doggone healthy and it's bright and colorful and cheery and just plain yummy.  Here are some sample recipes - try them all, and then do your own thing and get back to me!



The problem with most broccoli salads is the broccoli - the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they're raw, keep them away please. So, how to make a broccoli salad if you don't like raw broccoli? The solution - blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I've ever made, broccoli or not.

• 1 teaspoon salt
• 5-6 cups fresh broccoli florets (about 1 pound of florets)
• 1/2 cup toasted slivered almonds
• 1/2 cup cooked, crumbled bacon
• 1/4 cup of red onion, chopped
• 1 cup of frozen peas, thawed (or fresh peas if you can get them)
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1/4 cup honey

    1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

    2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

    Serves 4 to 6.

    Simply Recipes http://www.simplyrecipes.com

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Alyson's Broccoli Salad
 INGREDIENTS (Nutrition)

• 1 head fresh broccoli, cut into bite size pieces
• 1/2 cup raisins
• 1/4 cup red onion, chopped
• 2 tablespoons white sugar
• 3 tablespoons white wine vinegar
• 1 cup mayonnaise
• 1 cup sunflower seeds
• 10 slices bacon

DIRECTIONS

   1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
   2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
   3. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

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Paula Deen's Broccoli Salad

Ingredients:

• 1 head broccoli
• 6 to 8 slices cooked bacon, crumbled
• 1/2 cup chopped red onion
• 1/2 cup raisins, optional
• 8 ounces sharp Cheddar, cut into very small chunks
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 1/4 cup sugar
• 1/2 cup halved cherry tomatoes
• Salt and freshly ground black pepper

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

After looking over a few of these, you get the general principles of the thing.  From there, if you're like me, you make it your own.  If you don't have honey, you can use sugar, or splenda or whatever you like for sweetener.  If you don't have cider vinegar you can use white wine vinegar or just regular old white vinegar.  If you don't like raisins, try dried cranberries - I use them a lot since I can get a really big bag at a good price at Sam's Club (grocery store pricing is astronomical by comparison).  Like peas?  Use 'em!  Like red bell pepper?  (You KNOW I do!)  It adds crunchy zesty pizzazz, and even MORE color (and you KNOW I like color).  You get the idea.

So go make yourself a big old broccoli salad.  You'll be glad you did! 

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Alton Brown's Cheese Souffle
(With thanks to MamaMentor!)

Ingredients:

• Butter for greasing the soufflé dish
• 2 Tablespoons grated Parmesan cheese
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1 teaspoon mustard powder
• ½ teaspoon garlic powder
• 1/8 teaspoon kosher salt
• 1 1/3 cups hot milk
• 4 large egg yolks
• 6 ounces sharp Cheddar cheese
• 5 egg whites plus 1 Tablespoon water
• ½ teaspoon cream of tartar

Use butter for greasing an 8-inch souffle mold.  Add the Parmesan and roll around the mold to coat the sides.  Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375º F.

In a small saucepan, heat the butter.  Allow all the water to cook out.

In a separate bowl, combine the flour, dry mustard, garlic powder, and kosher salt.  Whisk this mixture into the melted butter.  Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high.  Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat the egg yolks to a creamy consistency.  Temper the yolks with the milk mixture, constantly whisking. (This means to slowly pour the milk mixture into the egg yolks.)  Remove from the heat and add the cheese.  Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm.  Add ¼ of the mixture to the base.  Continue to add whites by thirds, folding very gently.

Pour the mixture into the souffle dish, filling to within ½ inch from the top.  Place on an aluminum pie pan and bake for 35 minutes.  Serve immediately.

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Green Bean Casserole

This recipe is one of many fabulous creations available on the Martha Stewart website.  I have made it for the last 3 Thanksgiving dinners and it has become one of my traditional offerings.  I especially like the addition of the "pinch" of cayenne pepper - a really unexpected kick to a generally simple flavor palette.  I've copied it verbatim below for your convenience, but please click on the link above to go directly to the recipe at Marthastewart.com.  It's one of my favorite recipe sites!

Serves 8


For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.

 

• 6  tablespoons unsalted butter, plus more for dish
• 1   medium onion, cut into 1/4-inch dice
• 1   red bell pepper, seeded and cut into 1/2-inch dice
• 1  pound button mushrooms, stems trimmed, quartered
• 2  teaspoons coarse salt
• 1/2  teaspoon freshly ground pepper
• 1 1/2  pounds green beans, trimmed and cut into 2-inch pieces
• 6  tablespoons all-purpose flour
• 2  cups milk
• Pinch of cayenne pepper
• Pinch of grated nutmeg
• 1  cup grated Parmesan cheese
• 1/4  cup bread crumbs
• 1/4  cup canola oil
• 4   shallots, cut crosswise into 1/4-inch rings

1.  In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and sauté until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.

2.  Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside. 

3.  Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine. 

4.  Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the bread crumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving. 

5.  Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve. 

6.  Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.
***Note:  I use salted butter, regular salt, regular pepper, more than a pinch of cayenne and nutmeg, seasoned breadcrumbs from Pepperidge Farms, frozen green beans, and this year because I was in a hurry on Thanksgiving morning and had forgotten to buy fresh button mushrooms, I used the canned variety, well drained.  It all works out fine with these alternate ingredients.  Yum!!

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The Elm's Root Vegetable Red Flannel Hash

This Marthastewart.com recipe was a lot of fun to make the two Thanksgivings I tried it.  I just LOVE chopping and dicing.  If you don't LOVE chopping and dicing, read no further.  This recipe is NOT for you!  It has a really unusual combination of flavors, with the apples, squash, beets, and onions.  But it definitely takes time and careful planning to get it on the table at the same time as the turkey.  I did not make it this year.  I found out my brother in law hates beets.  If you hate beets, this recipe is not for you.  But I like them, so when I'm not hosting the Jon Heidmann family, I may try it again. 

Serves 8 to 10
 
This recipe comes from the Elms restaurant and tavern in Ridgefield, Connecticut, and makes an excellent accompaniment to Perfect Roast Turkey.
 


1.  Heat oven to 475°. Wrap beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, toss apples with lemon juice. 

2.  Bring a large stockpot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Repeat process for celery root and squash, blanching each for 2 minutes.
 
3.  In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste.
 
4.  Remove from heat; sprinkle with parsley, and serve.

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Zesty Avacado Dip

The avocado is a vegetarian source of protein, potassium, and vitamin E. Its high content of the heart-smart monounsaturated omega-9 fatty acids makes this a fruit that's safe to eat. Thinned down with a bit of water to the desired consistency, this zesty dip can double as a salad dressing.

• 1 small ripe avocado, peeled, pitted, and mashed
• 1/4 cup scallions, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lemon juice, freshly squeezed
• 2 tomatoes, seeded and finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 tablespoon flaxseed oil

Place all ingredients in a large bowl and blend well. Serve with veggies for dipping. Use such veggies as snow peas, jicama, or endive leaves.

Variation:
You may substitute olive oil for the flaxseed oil. Or try adding the seeds of 1/2 or 1 small pomegranate for a taste treat.

Phase 3; yields about 1 cup

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Three Dips

Hot Artichoke Spinach Dip
Ingredients:

• 1 -8 oz pkg. light cream cheese
• 1 can 14 oz. progresso artichoke hearts ~drained & coarsely chopped
• 1/2 cup spinach~ frozen chopped (thawed and squeeze water out in hands)
• 1/4 cup mayonnaise ~ (do not use-miracle whip)
• 1/4 cup parmesan cheese
• 1/4 cup romano cheese ~( you can use-all Parmesan instead of Romano if you like)
• 1 clove garlic,~ finely minced
• 1/2 teaspoon basil dry (or 1 tbsp. basil-fresh chopped)
• 1/4 cup mozzarella cheese ~ grated
• 1/4 teaspoon garlic salt,
• Salt and Pepper,To Taste

Directions:
Allow cream cheese to soften at room temperature.  Cream together:  Mayonnaise, Parmesan, Romano cheese, Garlic, Basil, and Garlic salt.  Mix well.  Add artichoke hearts and ppinach (careful to drain this well), Mix: until blended.

Store in a air tight container in refrigerator until you are ready to use.  When ready to Serve, Spray serving dish with Pam, pour in the dip from container, and top with 1/4 cup shredded mozzarella cheese ~ .

Bake at 350 degrees for 25 minutes or until the top is browned. 

SERVE WITH:
Toasted bread cut in triangles or Italian bread toasted or Triscuits (crackers). or Tortilla Chips

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Martha Stewart Hot Spinach Dip
Ingredients

Makes 3 cups

• 2 teaspoons olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 pounds spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup milk
• 6 ounces reduced-fat bar cream cheese
• 3 dashes Worcestershire sauce
• 3 dashes hot sauce, such as Tabasco
• 3/4 cup shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, or crackers, for serving

Directions

1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
 4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

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Martha Stewart Hot Artichoke Dip
Ingredients

Makes 6 cups; serves 14 to 16

• 3 cans (14 ounces each) artichoke hearts in water
• 6 tablespoons unsalted butter,room temperature
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 2 teaspoons coarse salt
• Freshly ground black pepper, to taste
• 1/8 teaspoon cayenne pepper
• 1 cup grated Parmesan cheese (3 ounces)
• 1 cup grated pecorino cheese (3 ounces)
• 1 large onion, finely chopped
• 1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish
• 3 garlic cloves, minced
• 1 1/2 teaspoons finely grated lemon zest
• 1/4 cup fresh breadcrumbs
• Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving

Directions

1. Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
2. Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
3. Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest. Transfer to an 8-cup baking dish. Top with reserved artichoke leaves. Sprinkle with breadcrumbs.
4. Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.