Savory Broccoli Beignets Recipes

SAVORY BROCCOLI SPEARS

Steps:

• In a skillet, saute almonds in butter until golden brown. Remove; set aside. Add remaining ingredients to skillet. Cover; cook over medium heat for 8-10 minutes or until broccoli is crisp-tender. Sprinkle with almonds.

BRILLIANT SAUTEED BROCCOLI

Steps:

• Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
• In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
• Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

GRUYERE-AND-PARMESAN BEIGNETS

Steps:

• In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
• Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.
• Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.
• Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.

SWEET AND SAVORY BROCCOLI SALAD

Steps:

• Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
• Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
• Whisk mayonnaise, brown sugar, and red wine vinegar together in a separate bowl; drizzle over the broccoli mixture in small amounts, tossing the salad between additions to coat somewhat evenly.

SAVORY BROCCOLI BEIGNETS

Steps:

• Preheat 2 inches of Oil in a large Dutch oven to 360 degrees F.
• For the Beignets.
• Combine the Flour, Baking Powder, and Salt in a large bowl and whisk together. Add the Eggs and Milk, and mix until combined. Fold in the Broccoli.
• Scoop out the beignets and drop into the oil, frying until golden brown and crisp. Drain on paper towel lined plates and season with salt immediately.
• For the Dipping Sauce.
• Whisk together ingredients until combined and adjust seasoning as needed.

SAVORY CHEESE BEIGNETS

Steps:

• add water and butter to a pot. Bring pot to boil then add flour and salt and mix until a ball forms stirring all.
• Remove from heat and add egg on at a time stirring very very well, then add cheese.
• Deep fry in hot oil, around 350 F, by large TBS until browned.

SAVORY BUCKWHEAT BEIGNETS

Steps:

• Blend yeast with 2 tablespoons milk, the sugar and egg in bowl of electric mixer. When mixture is bubbly, add remaining milk, buckwheat flour, bread flour and salt, and mix with a dough hook at low speed until dough is elastic. Add butter a tablespoon at a time, and mix well to make a soft, springy dough.
• Transfer dough to lightly buttered bowl, cover, and refrigerate until doubled, about 3 hours. Remove from refrigerator and punch down.
• Dust work surface with buckwheat flour, and roll dough to 1/2-inch thickness. Cut into rounds 1 inch in diameter or into 2-by- 1/2-inch rectangles. Scraps can be rerolled. Allow cut dough to rest 30 minutes.
• Heat oil to 300 degrees in a deep pan. Fry beignets in small batches until brown, about 30 seconds per side. Drain on paper towels, and cool 10 minutes before serving, with caviar and creme fraiche, if desired.

SOUTHERN BROCCOLI SALAD

Steps:

• Bring a large saucepan of salted water to a boil.
• Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
• Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
• In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
• Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.

SAVORY BEIGNETS

Steps:

• Place water and butter in large saucepan. Bring to boil on medium-high heat. Add flour and salt; mix well. Reduce heat to low; cook until mixture forms a ball, stirring constantly. Remove from heat.
• Add eggs, one at a time, stirring until well blended after each addition. Stir in cheese.
• Heat oil in heavy 3-qt.saucepan or deep-fryer on medium heat to 350°F. Carefully add rounded teaspoonfuls of batter, a few at a time, to hot oil. Cook until golden brown, turning once. Drain on paper towels.