Saturday, June 29, 2013

Recipe Reviewed: Creamy Garlic Sauce with Broccoli

I liked the results of this recipe.  There was some frustrations getting to these end results.  We had one head of broccoli from the CSA this week and the original recipe would work better for the recommended 2 pounds of broccoli.  The florets from our one head weighed ½ pound, so I quartered the recipe.  There were also some major typos in the original recipe that took some time to sort out in the chaos of making dinner and trying to adjust the recipe for the smaller amount of broccoli.
Thursday Night Menu – Pesto Burgers, Fries, Creamy Garlic Sauce with Broccoli
Farm Share Food – Basil, Garlic Scapes, Broccoli

Follow the link for the original recipe for
Creamy GarlicSauce with Broccoli
I rewrote the recipe to better reflect our CSA share.  I adjusted the amount for one head of broccoli and hope I’ve eased the confusion of the typos.
Printable Version
½ cup of milk, plus more if needed
2 garlic scapes, sliced thin, divided
1 bay leaf
Kosher salt
½ pound of broccoli florets
crushed red pepper, to taste
In a small saucepan bring the milk, ½ of the garlic scape slices, bay leaf and salt (to taste) to boil over medium heat.  Simmer until the liquid is reduced by half.  Discard the bay leaf.  Strain out the garlic scape slices.  Reserve the milk and garlic scapes separately.
When starting with a whole head of broccoli, trim into long florets.  Heat 1 T of EVOO in a skillet over medium heat.  Cook the remaining half of the garlic scapes until lightly browned.  Add the broccoli, scapes cooked with the milk, sprinkling of crushed red pepper, and salt to taste.  Add a layer of water and cover.  Allow to steam for about 5 minutes.  Remove cover and allow broccoli to sear but still remaining bright green (allow the moisture to evaporate).  Add the garlic milk.  If there is not enough to coat, add a little more milk.  Serve.

NOTE: I only called it a Pesto Burger because I used the pesto I had from my basil as a condiment.

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