Tuesday, June 21, 2011

One More Recipe Before We Get Back On Track

Broccoli & Cauliflower Sauteed With Garlic

Okay, I'm gonna lay one more popular dish from Stroh's on you before we switch topics. I call this a dish rather than a recipe because there really isn't that much too it. All of the ingredients in the dish can be easily accessed as organic ingredients for just about the same price as conventional. Because Broccoli and Cauliflower are ground crops, purchasing Organic puts that many more layers in between you and harmful contaminates and bacteria from irrigation water. If the price on fresh broccoli or cauliflower at your local market is just too unreasonable, frozen vegetables work the same.

Personally, the ingredient that really sets this dish off for me is the Olive Oil. Don't be afraid to be generous with the dosage for this dish !  I used to have two different olive oils on hand here at our house, one inexpensive olive oil for cooking, and one that was a little more pricey for vinaigrette's, drizzling, etc. But now I stick to just one bottle Organic Extra Virgin Olive Oil produced right here in California. With so many different types of soil and climates here in Cali, there are literally dozens of  varieties out there each offering their own distinctive flavor and characteristics. If you look around you can always find a good one on sale for less than conventional Olive Oil. Store brands like Whole Foods, Trader Joes and Ralphs also offer their own line of Organic Extra Virgin Olive Oil. But remember, the product is not 100% ORGANIC unless it states so on the label and has an approved certifying agent.

  • Broccoli
  • Cauliflower
  • Garlic
  • Extra Virgin Olive Oil
  • Crushed Red Chile Pepper
  • Kosher Salt & Fresh Ground Pepper 
First start a pot of water with a dash of salt and bring it to a rolling boil. Only use as much water as you need. In other words, don't overfill the pot with water it takes that much longer to bring to a boil. As with all green vegetables you must bring the water to a rolling boil before you start the blanching process. Next prepare your Broccoli and Cauliflower. If you are using frozen vegetables than you are ready to go but if it is fresh you need to separate the Broccoli into florets or bite sized pieces. Its my theory that bite sized equals more surface area for the garlic, salt, pepper and olive oil to stick to !
Peel the skin off of the garlic and mince, or use a garlic crusher. Set this off to the side, we'll use it later. When the water is ready add the Cauliflower first and blanch for about four minutes or until just tender. Remove from water and add the Broccoli to blanch next also for about four minutes or until tender. I add the Cauliflower before the Broccoli so I don't color the water green which will in turn color the Cauliflower. 
Place a large skillet or frying pan on medium high heat and add about four to five tablespoons of Olive Oil. Place your minced or crushed garlic in the oil and let it turn golden in color. Remember, golden food is good food. Now add the blanched Broccoli and Cauliflower and either stir it, or if you're brave enough, toss it in the pan to coat everything with the oil and garlic. Saute this whole mixture for about five minutes and add the salt and pepper to season and the crushed red chili pepper. 
Pour the mixture from the pan into a bowl and stir in more Olive Oil until the Broccoli and Cauliflower has a nice sheen to it, but not so much that it will saturate it and gather at the bottom of the dish. Taste it and see if it has the right amount of salt and pepper and hit it with a dash of lemon juice to tie it all up.
This dish is great right away and in my opinion tastes even better cold. It can easily hold in the refrigerator in a sealed container for a couple of days. I hope you enjoy !