Wednesday, April 30, 2008

Broccoli "rice"


Eric Gower, the Breakaway Cook, has something he calls broccoli rice in his cook book - broccoli minced small, cooked in a little oil, and then liquid added. I saw a mention of making it with olive oil, orange zest and orange juice - which made me think about trying it with butter and curry spices, which I'd still like to try - but in the end last night I made it with lime zest, lime juice and a touch of coconut milk, full fat - yumm, and rich tasting beyond its ingredients I am sure - I used a whole head of broccoli, 3 stalks, plus about 6 additional stalks that I'd been saving, peeled and all of it minced in the food processor [I hate chopping broccoli, all the little buds go flying around - I always try to instead split it into trees with a paring knife] about 1 TBLS olive oil; zest of a whole lime, plus juice of 1/2; and about a quarter, maybe one-third of a cup, at the most, of the coconut milk.

I made Naan from the NYT, too (which really would've been good with broccoli curry rice) but they weren't done at the same time - I had the broccoli while I watched Michael Clayton on DVD, and then had the Naan for dessert.
Naan

½ teaspoon sugar

¾ teaspoon dry active yeast

2 ½ cups flour, plus more for dusting

Sea salt

½ cup Greek yogurt

5 tablespoons butter, melted.

1. Pour ½ cup hot water in a medium bowl. When the water registers 110 degrees on an instant-read thermometer, stir in the sugar and yeast, and let rest for 10 minutes.

2. In a large bowl combine the flour and 1 teaspoon sea salt. Whisk together the yogurt and 2 tablespoons of the melted butter and add it to the yeast mixture. Stir the yeast mixture into the flour. Knead the dough for 5 minutes. Place in a bowl and set in a warm place for 90 minutes. Divide into 12 portions. If not serving right away, wrap in plastic and refrigerate. (The dough freezes well.)

3. To cook, place a cast-iron pan over high heat. Dip each piece of dough in flour, and using a rolling pin, roll to the thickness of a tortilla. When the pan is very hot, cook a round until it bubbles and has browned, about 1 ½ minutes. Flip and brown the second side, lowering the heat as needed. Brush with some melted butter and season with salt. Makes 12 naan.

I only grilled 3 of them - so now I have 9, frozen, ready to grill naans in the freezer.

3 comments:

Eric said...

Thanks Deb! I'm glad you liked the recipe. Stop by at the blog if you can -- it's a great little community.

Deb's Lunch said...

Thanks for noticing the props, Eric - I think I am some kind of member of your community ... I do have your 'blog listed on my 'blog. I don't get to go to SF very often; I have a cousin there, and a brother in Seattle, so they do get me to the west coast occasionally!

periwinkle said...

Naan for dessert..thats interesting. Iev always had it with curries ..dessert!! interesting