traveling broccoli chef
Apr. 21st, 2025 04:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
calimacMost weekends that my days are both busy are because of concerts. Not this last weekend. No concerts. But Saturday was the last night of Pesach, and my friends who invite a bunch of their friends to their family Seder did that on this date this year. Sunday was Easter, and B. and I always spend that with her family. So I get two holidays for the price of one.
Pesach and a family Easter are both food-oriented celebrations, and my contribution to both is usually to bring along my trademark and favorite veggie, broccoli. The question is how to cook it. At home for a dinner side dish I usually just steam it, and I've done that for holidays. But usually I look for something fancier. Most of my specialty broccoli dishes are roasted, and have rather complicated recipes. So when I do those I usually make them in advance and bring them along to be heated by microwave just before serving. The problem is that reheated roasted broccoli is a rather sad thing compared to the fresh stuff.
This year, however, browsing through my recipe collection I found one which uses steamed broccoli and also cashews, which both B. and I like a lot. And the recipe was not complicated to prepare. So I made it twice, putting all the sauce ingredients together at home and packing everything up, altering the procedure for circumstances.
At the Seder, the hosting couple split duties this way: the wife organizes the invites and the table seating, while the husband and one of the sons do all the cooking. They're really well organized and prepare lots of dishes, so (with prearrangement) I figured they could add this in. When I arrived, I gave them the instructions:
This is a four-step recipe.
One, steam the broccoli. [Holds up large storage bag full of cut-up broccoli pieces.]
Two, melt 1/3 cup of margarine or butter or whatever you have in a small saucepan.
Three, stir this in - it's mostly soy sauce and garlic - and bring the mixture to a boil. [Holds up small sealed container of the sauce ingredients I'd mixed at home.]
Four, remove from the heat, stir in the cashews, and pour it over the broccoli. [Holds up small bag of cashew pieces.]
And I left them to it. They did a splendid job, and the dish got raves around the table despite being served following three other excellent veggie dishes that others had brought.
For Easter, where prep is more relaxed and there's much more room in the kitchen, it seemed best to steam the broccoli beforehand and bring it in a serving dish - steamed broccoli reheats in a microwave better than roasted broccoli does - and asked our niece who hosts for a small saucepan, cooking spoon, a free burner on the range, and the butter, and did the cooking myself. Also a successful dish.
Plans to repeat this next year are definitely on.
Pesach and a family Easter are both food-oriented celebrations, and my contribution to both is usually to bring along my trademark and favorite veggie, broccoli. The question is how to cook it. At home for a dinner side dish I usually just steam it, and I've done that for holidays. But usually I look for something fancier. Most of my specialty broccoli dishes are roasted, and have rather complicated recipes. So when I do those I usually make them in advance and bring them along to be heated by microwave just before serving. The problem is that reheated roasted broccoli is a rather sad thing compared to the fresh stuff.
This year, however, browsing through my recipe collection I found one which uses steamed broccoli and also cashews, which both B. and I like a lot. And the recipe was not complicated to prepare. So I made it twice, putting all the sauce ingredients together at home and packing everything up, altering the procedure for circumstances.
At the Seder, the hosting couple split duties this way: the wife organizes the invites and the table seating, while the husband and one of the sons do all the cooking. They're really well organized and prepare lots of dishes, so (with prearrangement) I figured they could add this in. When I arrived, I gave them the instructions:
This is a four-step recipe.
One, steam the broccoli. [Holds up large storage bag full of cut-up broccoli pieces.]
Two, melt 1/3 cup of margarine or butter or whatever you have in a small saucepan.
Three, stir this in - it's mostly soy sauce and garlic - and bring the mixture to a boil. [Holds up small sealed container of the sauce ingredients I'd mixed at home.]
Four, remove from the heat, stir in the cashews, and pour it over the broccoli. [Holds up small bag of cashew pieces.]
And I left them to it. They did a splendid job, and the dish got raves around the table despite being served following three other excellent veggie dishes that others had brought.
For Easter, where prep is more relaxed and there's much more room in the kitchen, it seemed best to steam the broccoli beforehand and bring it in a serving dish - steamed broccoli reheats in a microwave better than roasted broccoli does - and asked our niece who hosts for a small saucepan, cooking spoon, a free burner on the range, and the butter, and did the cooking myself. Also a successful dish.
Plans to repeat this next year are definitely on.
