Broccoli And Macaroni Hollandaise Recipes

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

SICILIAN PASTA AND BROCCOLI

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

BROCCOLI PASTA

Steps:

• Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
• Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
• In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

BROCCOLI AND MACARONI HOLLANDAISE

Steps:

• Preheat oven to 350°F.
• Cook macaroni in boiling salted water until tender.
• Drain, and set aside.
• While macaroni is cooking, melt the butter and stir in the flour, salt and pepper.
• When that mixture is smooth, add the milk slowly, and cook, stirring constantly, until thickened.
• Fold in the mayonnaise.
• Place layers of macaroni, broccoli and sauce in a greased 1 1/2 quart casserole dish, ending with sauce.
• Sprinkle with cheese.
• Bake for 20 minutes.

PURPLE SPROUTING BROCCOLI, POACHED EGGS & HOLLANDAISE

Steps:

• Cut any tough parts from the broccoli and cook the trimmed stems in boiling, lightly salted water for 3-4 mins. Drain and keep warm in a low oven along with 2 plates.
• Next, make the sauce. Gently melt the butter in a small pan over a low heat. Meanwhile, crack the eggs into the jug of a blender and add the mustard, lemon juice and seasoning with a dash of chilli or Tabasco. Turn up the heat until the butter begins to bubble. With the motor running, pour it, in a thin stream, into the blender through the hole in the lid. Continue to run the motor for about 30 secs after all the butter is in to make sure the sauce is fully mixed. Set aside.
• Heat a large pan of water. Crack an egg into a teacup and, once the water is simmering, tip the egg into the pan, then repeat with the 3 remaining eggs. Cook for 3 mins, then take them out in the order you put them in.
• Meanwhile, toast the bread and keep warm. To serve, lay a slice of toast on each warm plate. Lift the eggs from the water using a slotted spoon, drain them well and place 2 eggs on each slice of toast. Serve the broccoli alongside and spoon some hollandaise sauce over, putting the rest in a small bowl. Serve at once.