We came across an abundance of terrific broccoli and scooped it up with no uses planned. Our only thoughts were to utilize all of the broccoli, even the stems. For me, the stems were a waste. However, after a few discussions we came to the idea of cooking the meaty stems like artichokes a la greque; at last a good and fruitful use for a product I normally abhorred.
In the same time frame as our broccoli surplus a dinner was arranged with a collection of doctors. What a perfect use and means to explore the flavors and textures of broccoli in a multi-course menu.
Smoked Sea Trout Caviar
meyer lemon crepes, green onion, broccoli puree
Whole Wheat Garganelli
minced broccoli, japanese chile, mozarella cheese
Grilled Snake River Farms Flank Steak
broccoli stems a la greque, baby shiitake mushrooms, pickled ginger-ketchup sauce
Keen's Cheddar Cheese
broccoli floret salad, yellowfoot chanterelle mushrooms, cider vinegar syrup
Caramelized Coconut Milk Tappioca
enriched with broccoli, chocolate sorbet
The menu was well received as the doctors enjoyed eating a healthy meal or at least one with the perception of being full of anti-oxidants.
