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This may be pointless, but it occurred to me as I sat here that at meetings while we do get recipes, they are always...well, "recipes" as opposed to helping us learn to make some of our regular foods the way they taste best! How about teaching us how to buy the best fruit and vegetables? Am I the only person who has to learn this stuff from the Food Network--the watching of which has it's pitfalls!
For example, most people I know ONLY eat broccoli florets...while I prefer the stalks! They are so much more tender and sweet when prepared properly (which, frankly wasn't how my dad prepared them growing up). I grew up thinking that the only part of broccoli worth eating, was the florets!
So, if anyone is interested, I'm putting this information here, it's adapted from America's Test Kitchen, which I cannot recommend highly enough (it is NOT about cooking healthy, it's about cooking WELL--but you learn a lot about cooking techniques and how to bring the best out of everything):
Broccoli:
1. The stalks are just as tasty as the florets, so make sure they aren't dry or cracked.
2. Holding broccoli stalk upside down, cut florets as close to their heads as possible. Cut florets into 1 ½ inch pieces; peel stalks and cut on bias into ¼ inch pieces.
3. Pan roasting brings out broccoli's sweet rather than sulfurous flavors. Sauté peeled stalks from 1 ¾ pounds broccoli in 12-inch non-stick skillet (spray pan with non-stick spray and either toss broccoli with a little fat-free Italian dressing, or spritz with a little non-stick spray) for 2 minutes (to promote browning, cook over medium-high heat and do not stir). Add florets and cook until they start to brown (1 to 2 minutes), then add 3 tablespoons water, cover, and cook for 2 minutes. Remove lid and cook until water evaporates and broccoli is tender, another 2 minutes.
4. I would recommend either only cooking enough for each person eating, or having a recipe that incorporates leftovers (pizza, broccoli soup, tossed into a stir fry or a casserole), because (naturally) every time you reheat it, it cooks a bit more—and doesn't taste as wonderful as it does when cooked to perfection on day one!
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