Stark wrote:Luke wrote:Chicken marsala tonight, with homemade pasta and broccoli a'la Pepin.
Oh man, I love to make potatoes à la Pepin. How does he do broccoli?
Depending on the portion of broccoli it is a trial and error process, but here are the basics.
1 small crown of broccoli (slightly larger than your fist), cleaned, trimmed and chopped (including the stems)
2 TBSP olive oil
2 TBSP water
S&P to taste
Jaque places the oil, water, and chopped broccoli in a small sauce pan, covers it, and puts it on high heat for five minutes. Julia Child did something similar. and I tell ya it comes out near perfect every time. Cooked, but not soggy. And the chopped broccoli stems taste better than the florets.
In short, use equal amounts of water to oil, and let the pot boil until fragrant. So simple and delicious it makes me feel really dumb for doing the "boil, shock, cook" for so many years.
If you enjoy Pepin's cooking, give his autobiography a read.
