From: jtw@cs.arizona.edu (Jane T. Waddell)
Newsgroups: rec.food.veg
Subject: Re: Broccoli Requests
Date: 2 Oct 92 15:20:34 GMT
Organization: U of Arizona CS Dept, Tucson

Whoops my goof. Here's the real file.

Broccoli Ideas:

These are somewhat haphazard ideas for some things that I do with broccoli.
I have tried to get creative, because it's one of my favorite foods. If
you would like more concrete recipes, please e-mail me and I will try to
be more definite.

Broccoli with Spaghetti:

Simple. Just steam broccoli and add it to your favorite pasta and sauce.

Broccoli Strudel:

Make strudel dough (or buy ready-made fillo). Saute a chopped onion, a few
smashed cloves of garlic, basil, oregano, parsley, marjoram, thyme, sage,
and any other herbs that strike your fancy to taste. Mix with chopped
broccoli that has been lightly steamed. Here is a good place to add some
grated parmesan or perhaps crumbled feta cheese. If using phyllo dough, stack
5-10 sheets on top of each other, brushing with butter between each layer.
Stuff dough by placing the filling across the length of the dough. Roll up.
Baste with melted butter or milk. Bake at 400 degrees for about 20 min.

Broccoli Pie:

This is my interpretation of a dish that I got once from an Italian bakery.
Prepare a batch of pizza/calzone/bread dough. Recipes seem to be freely 
flowing in this group. Boil 2 or 3 potatoes (peeled or not, your choice).
Again, saute chopped onions in some olive oil along with the herbs of your
choice. I use those mentioned above. Remove from heat. Chop up about 1/2 a head
of broccoli (the stems are wonderful in this, just remove the tough outer layer). LIGHTLY steam the broccoli. Cut the potatoes into chunks about the size you
would for potato salad.  Mix together the potatoes, broccoli, onion/herb
mixture, and the juice of 1 lemon. You could again add some grated parmesan
at this point. Break off the amount of dough that you would use for a  LARGE
 pizza.  Divide this quantity into 2 slightly unequal pieces, and roll into
rounds. Place the larger round on an oiled pizza pan or a corn-mealed pizza
peel. Put the filling in the center. Top with the smaller round of dough. The
smaller round of dough should extend past the filling about an inch all the 
way around. Seal the pie by taking the bottom crust layer and bringing it up
over the upper layer. Turn in a circular motion going around the edge
of the pie. Sort of like rolling the lower crust toward center of the pie
over the upper layer. Bake at 450 for about 25 minutes. 

Broccoli on Pizza:

My favorite way to eat broccoli. Chop up and lightly steam broccoli. Again
the stems are really good here. Put on top of pizza. Note: Bake the pizza in
the bottommost portion of the oven. If you find that the broccoli scorches,
you may want to put it on top after the pizza has been baking for 5-10 
minutes. I have included another imprecise recipe for my favorite pizza sauce.
Also, this makes a very good cheese-less pizza for you vegans out there.


White Sauce (for pizza)
 
olive oil                                 thyme
garlic                                    marjoram
basil                                     white wine (dry)

Chop up the amount of garlic you wish to use. I usually hack up 1 to 2
heads. Put garlic, quantities of the herbs as you are inclined (I use
an equal mixture of each - maybe 1/8 of a cup each) in a pan with
1/2 cup white wine. Saute a few minutes. Add olive oil (I usually use
about 1/2 cup) and saute until the garlic begins to get soft. Brush on
pizza.

Don't be afraid of the amount of garlic. It mellows very nicely as it 
roasts in the oven.

This sauce gets better as it sits in the fridge. The flavors just kind 
of mingle. 

I also sometimes  squeeze fresh lemon juice over the top of the pizza
sauce before baking. I don't use cheese on my pizza, though, and I'm
not sure what would happen if cheese were added.

Enjoy,
 
Jane
Newsgroups: rec.food.veg