Roasted Broccoli Grilled Cheese and More from Bountiful

The birth of our Bountiful cookbook wasn’t as painful as we had originally thought. Aside from a few weeks of never ending dirty dishes, the whole journey was creatively liberating and fun. Thanks a million to all you guys and gals and so many nice cooks, bloggers and friends out there who spread the good cheer.

Seeing what everyone is cooking from the book reminds us why we love what we do so much. Those late nights in the kitchen recipe testing, developing, editing, writing and washing dishes makes it all worth it when someone shares their favorite dish that they made from the cookbook.

Our goal was to make the recipes, approachable, non-fussy, delicious and make a vegetable or fruit the hero. We’re always looking to incorporate more vegetables into our meals, so writing this cookbook helped us do more of it on a daily basis. And we’re sharing some Bountiful recipes with you that amazing bloggers have shared. And some of them are hosting a giveaway of the book too!

A simple and favorite lunch is our roasted broccoli grilled cheese sandwich. Pair it with a bowl of chicken soup or tomato soup and what you have is a meal that everyone in the family will love. The roasted flavor of the broccoli and melted cheese is almost like eating a broccoli/cheese soup, but even better. It’s sandwiched within two crispy slices of bread. Now try to dip it in some tomato soup. It’s really to die for!

Maria from Two Peas and Their Pod made this Roasted broccoli grilled cheese and is sharing the recipe on her blog.

Tracey from Shutterbean perfected our Braised Brussels Sprouts with Pancetta and Parmesan. Love the photo.

Julie from The Little Kitchen made our Baked Eggs in Tomatoes. It’s beautiful! Head over there for the recipe.

Kelly from Just a Taste is a egg rolling master! Check out our Kale and Chicken Egg Roll recipe that she mastered.

Elise from Simply Recipes added kale to our Roasted Spaghetti Squash with Sausage and Parmesan. Brilliant.

So there you have it, a sampling of some recipes from Bountiful. Make them all for lunch or dinner!

And come visit us at our next signings in New York City, Seattle, Salt Lake City, San Francisco and Melbourne, Australia! Link is here.

Happy Weekend,

diane and todd

Where to buy the book online? Here’s also a list of some great independent bookstores in your area. Please support them!

AmazonIndiebound Book Larder, Seattle (signing on Friday, October 25, 2013)Book Soup and Vromans, Los AngelesKings English, Salt Lake City, Utah (signing on Saturday, November 16th, 2013)Powells Books, Portland, OregonBarnes and Nobles Avenue Bookstore, Melbourne Australia (signing on Saturday, November 9th, 2013, 11am )Book Passage, San Francisco (signing on Saturday, January 18th 2013, 1pm)

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Blasted Broccoli with Fish Sauce Recipe

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May 15, 2013Blasted Broccoli with Fish Sauce Recipe

I’ve been making very simple foods for the past week, mostlybecause my days of recipe testing and writing have been very full, oftenextending till 11 p.m. when I collapse into bed. That kind of work scheduledoesn’t permit elaborate cooking.

By late afternoon, the kitchen can look likesomething exploded. After tidying up, my husband and I usually take a dailywalk to buy groceries for dinner. Some days, that’s the only time I leave myhouse so I relish the chance to stretch my legs and breathe extra fresh air. It’salso an opportunity to ponder dinner.

Local farmers grow some spectacularly tasty broccoli andbroccolini, which are sold at weekly farmer’s markets as well as independentgrocery stores. My default preparations are to briefly boil broccoli in lots ofsalted water (steaming tends to unevenly cook the vegetable), stir-fry broccoliwith a little meat, or employ it in Chinese-style noodle soups. Here are a couple of past recipes on VWK that involve broccoli:

 

Thai roast pork stir-fried with broccolini and Taiwanese spicy beef noodle soup. Recipe links are at the end of this post.
Over theweekend, I roasted it, inspired by a broccoli recipe in my friend Molly Steven’sAllAbout Roasting cookbook. Molly is a fabulous writer and teacher whocommunicates just the right amount of information to help you master cookingtechniques.

 

Her broccoli is “blasted” at high heat so it cooks to a wonderfultoastiness. She seasons hers with kosher salt and pepper. I opted for fishsauce and pepper.

There were a couple of surprises: (1) the fish sauce lentthe broccoli a certain briny toastiness that reminded me of toasted dried squid– a common Southeast Asian noshing snack; and (2) the broccoli’s bite becameincredibly sweet and concentrated. That’s the beauty of high heat cooking. Thistechnique would be uncommon in Asia where most people don’t have home ovenslike we do in the States. But it’s a brilliant way to treat broccoli. Try itout.

RECIPE

Blasted Broccoli withFish Sauce

Yields: 3 to 4servings

Ingredients

1 1/2 pounds (675 g) broccoli crowns2 to 3 tablespoons canola or grapeseed oil1 to 2 teaspoons fish sauceBlack pepper

Instructions

Position a rack in the middle of the oven andpreheat to 450°F  (230°C / gas mark 8).Line a baking sheet with parchment paper.Trim the ends of the broccoli crowns and thencut them into individual florets, like tiny trees. Put on the prepared bakingsheet. Drizzle on the oil, then season with fish sauce and pepper. Use yourhands to coat the florets with seasonings to ensure full coverage.Slide the baking sheet into the oven and roastfor 15 to 20 minutes, turning midway when the underside has browned a bit. Whendone, the stems should be just tender and tops have a little browning. Cool afew minutes before serving.

Related posts:

BrusselsSprouts with Cracklings and Fish SauceThaiRoast Pork and Broccoli Stir-FryTaiwaneseSpicy Beef Noodle SoupGot a tip on roasting vegetables or using fish sauce? Share here!Posted in Recipes: All, Recipes: dairy-free, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Vegetable Sides and Pickles | Permalink

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I’ve been making very simple foods for the past week, mostlybecause my days of recipe testing and writing have been very full, oftenextending till 11 p.m. when I collapse into bed. That kind of work scheduledoesn’t permit elaborate cooking.

By late afternoon, the kitchen can look likesomething exploded. After tidying up, my husband and I usually take a dailywalk to buy groceries for dinner. Some days, that’s the only time I leave myhouse so I relish the chance to stretch my legs and breathe extra fresh air. It’salso an opportunity to ponder dinner.

Local farmers grow some spectacularly tasty broccoli andbroccolini, which are sold at weekly farmer’s markets as well as independentgrocery stores. My default preparations are to briefly boil broccoli in lots ofsalted water (steaming tends to unevenly cook the vegetable), stir-fry broccoliwith a little meat, or employ it in Chinese-style noodle soups. Here are a couple of past recipes on VWK that involve broccoli:

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Sesame Beef and Broccoli

Ever since my annual check-up this past summer, I’ve been looking for ways to incorporate more iron into my diet. Fortunately, Chinese beef stir-fries are pretty healthy as far as red meat dishes go, because the meat is usually paired with vegetables and the sauces are flavorful yet light. (That is, if you make them at home instead of ordering from the local take-out.)

And of course, beef with broccoli is probably the most popular and beloved takeout dishes in this country. I mean, if you’re a red meat eater, how can it not sound good? Succulent, tender strips of beef mixed with tender-crisp broccoli? I’d crave it any time. It’s an easy one-dish entree (with rice on the side, of course) from which you can get a ton of nutrients. 

So here’s a pumped-up take on the classic dish that includes fragrant sesame oil, a bit of Worcestershire sauce, and optional chili sauce for a little kick. (A note on Worcestershire sauce, since some of you have asked: yes, it is a common ingredient used in Chinese cooking, especially Cantonese. We’ve been using it for well over a century, since the British colonial days in Hong Kong, to enhance the meatiness in stir-fries and noodle dishes.) Try it out anytime you’d like to get something fast, healthy, and delicious on the table!

_________________________________

Sesame Beef and Broccoli

Serves 4

1 pound flank, skirt, hangar, or flatiron steak, cut against the grain into 1/4-inch thick slices1 tablespoon soy sauce1 tablespoon sesame oil1 tablespoon Chinese rice wine or dry sherry1 teaspoon cornstarch2 tablespoons peanut or vegetable oil1 clove garlic, minced1 teaspoon minced or grated ginger2 large shallot, finely chopped2 cups broccoli floretsFreshly ground black pepper1 teaspoon white sesame seeds1 1/2 tablespoons soy sauce1 tablespoon Worcestershire sauce1 tablespoon sesame oil1 teaspoon white rice vinegar1 to 2 teaspoons chili sauce (optional)1 teaspoon sugar1 teaspoon cornstarchMarinate the beef: In a medium bowl, stir together the soy sauce, sesame oil, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and toss to coat. Let stand at room temperature for 10 minutes.Prepare the sauce: In a small bowl, combine soy sauce, Worcestershire sauce, sesame oil, rice vinegar, optional chili sauce, sugar, and cornstarch. Stir until the cornstarch is dissolved and set aside.Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the bottom. Add the beef and spread it around the wok in a single layer. Allow the beef to sear undisturbed for 1 to 2 minutes so it gets a nice browning on the surface. Stir-fry for another 1 to 2 minutes, just until the beef is no longer pink. Transfer to a plate and set aside.Swirl the remaining 1 tablespoon of oil into the wok. Add the garlic, ginger, and shallots to the wok and cook for about 30 seconds, until aromatic. Add the broccoli and stir-fry for another 1 minute. Pour in the sauce mixture. Continue to cook while stirring for another 1 to 2 minutes, until the broccoli is tender-crisp.Return the beef to the wok. Stir to coat the beef with the sauce. Season to taste with black pepper. Transfer everything to a large plate, sprinkle sesame seeds on top, and serve.

_________________________________

Other great beef recipes to try:

Tagged as: Beef, Chinese, Recipes

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Orange Beef and Broccoli Stir-fry

It’s tempting to make only salads for lunch and dinner during the summer. When the temperatures are so high that the mere thought of turning on the stove makes you break out into a sweat, salads just sound so darn easy. Wash some salad greens, toss in some nuts and olives and cheese, whisk together some vinaigrette, and you’re good to go. Add some bread and cold cuts to the side and you’ve got a complete meal.

Of course, there’s that monotony thing. As much as I like routine, it’s hard to go months or even weeks eating the same things at home. So that’s why I also have a list of quick stir-fry dishes in my summer cooking arsenal too. All these main dishes require minimal prep time and less than 10 minutes in front of the stove. 

And what are some of these dishes? Shellfish, which takes mere minutes to cook, is always a winner. One of the easiest and fastest dishes I like to make is Shrimp with Spicy Garlic Sauce, which takes about 5 minutes. If you’re not into spicy dishes, there’s also Sake-Steamed Clams and Shrimp Lo Mein. In the chicken category there’s Kung Pao Chicken, Almond Chicken, and Vinegar-Glazed Chicken.

And I can add this Orange Beef and Broccoli Stir-fry to the list too, which clocks in at about 6 or 7 minutes of cooking time. It’s flavorful but light, and the citrus makes it perfect for this kind of weather. It’s also rich in iron, something I could always use more of.

You can use flank, skirt, hangar, or flatiron steak, which all have a good amount of marbling and are very tender when cooked quickly. Just slice the beef thinly against the grain; if you have some extra prep time,  tossing the meat in the freezer for 20 minutes beforehand makes the meat a lot easier to slice.

Do you have a quick stir-fry dish in your repertoire for hot summer days?

________________________________

Orange Beef and Broccoli Stir-fry

Serves 4

1 pound flank, skirt, hangar, or flatiron steak, cut against the grain into 1/4-inch thick slices1 tablespoon soy sauce1 tablespoon Chinese rice wine or dry sherry1 teaspoon cornstarch1 1/2 tablespoons peanut or vegetable oil1 clove garlic, minced1 teaspoon minced or grated ginger1 shallot, finely chopped2 cups broccoli floretsFreshly ground black pepper2 teaspoons grated orange zest1/4 cup orange juice, preferably freshly squeezed1 1/2 tablespoons Worcestershire sauce1 tablespoon soy sauce1 teaspoon sesame oil¼ teaspoon cayenne pepper (optional for more of a kick!)1 teaspoon cornstarchMarinate the beef: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and toss to coat. Let stand at room temperature for 10 minutes.Prepare the sauce: In a small bowl, combine the orange zest, orange juice, Worcestershire sauce, soy sauce, sesame oil, optional cayenne pepper, and cornstarch. Stir until the cornstarch is dissolved and set aside.Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the bottom. Add the beef and spread it around the wok in a single layer. Allow the beef to sear undisturbed for 1 to 2 minutes so it gets a nice browning on the surface. Stir-fry for another 1 to 2 minutes, just until the beef is no longer pink. Transfer to a plate and set aside.Swirl the remaining 1/2 tablespoon of oil into the wok. Add the garlic, ginger, and shallot to the wok and cook for about 30 seconds, until aromatic. Add the broccoli and stir-fry for another 1 minute. Pour in the sauce mixture. Continue to cook while stirring for another 1 to 2 minutes, until the broccoli is tender-crisp.Return the beef to the wok. Stir to coat the beef with the sauce. Season to taste with black pepper. Transfer everything to a large plate and serve.________________________________Tagged as: Beef, Chinese, Recipes

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