Master Recipe
Steamed Broccoli
serves four
NOTE: For
maximum absorption, toss steamed broccoli with the dressings listed
in the variations when hot. The broccoli may be served immediately
or cooled to room temperature.
INSTRUCTIONS:
Fit wide saucepan with steamer basket. Add water, keeping water level below basket. Bring water to boil over high heat. Add broccoli to basket. Cover and steam until broccoli is just tender, 41/2 to 5 minutes. Remove broccoli from basket and season as directed in variations.
VARIATIONS:
Steamed Broccoli with Spicy Balsamic Dressing and Black Olives
Whisk 2 teaspoons balsamic vinegar, 2 teaspoons red wine vinegar, 1 minced garlic clove, 1/2 teaspoon hot red pepper flakes, and 1/4 teaspoon salt in small bowl. Whisk in 1/4 cup extra-virgin olive oil. Follow Master Recipe, tossing steamed broccoli with dressing and 12 large pitted and quartered black olives. Serve warm or at room temperature.
Steamed Broccoli with Orange-Ginger Dressing and Walnuts
In food processor combine 1 tablespoon peanut oil, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon grated orange zest, 3 tablespoons orange juice, 1 peeled garlic clove, 1-inch piece peeled fresh gingerroot, and 1/2 teaspoon salt and process until smooth. Follow Master Recipe, tossing steamed broccoli with dressing, 2 thinly sliced scallions, and 2/3 cup toasted and chopped walnuts.
Steamed Broccoli with Lime-Cumin Dressing
Whisk 1 teaspoon grated lime zest, 1 tablespoon lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and hot red pepper sauce to taste in bowl. Whisk in 3 tablespoons extra-virgin olive oil, and then add 1/4 cup minced red onion. Follow Master Recipe, tossing steamed broccoli with dressing.
Steamed Broccoli with Spanish Green Herb Sauce
In food processor, combine 2 peeled garlic cloves, 1/2 cup each tightly packed fresh cilantro and parsley leaves, 3 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon salt and process until smooth. Follow Master Recipe, tossing steamed broccoli with dressing.