Thanksgiving 101 by Rick Rodgers

Author:Rick Rodgers
Language: eng
Format: mobi, epub
Tags: food.cookbooks
ISBN: 9780061852879
Publisher: HarperCollins
Published: 2011-10-02T02:23:25+00:00

Broccoli with Roasted Garlic Butter

Roasted garlic has become a classic American flavor—future cooks may regard it in the same way we do the Pilgrims’ pumpkin! Roasted garlic butter, tossed with good old broccoli, turns that familiar vegetable into a side dish that will have everyone asking for seconds. The garlic butter can be made well ahead—it’s a simple matter to cook the broccoli, drain, and mix with the butter just before serving.

Makes 8 to 10 servings

Make Ahead: The roasted garlic butter can be made up to 3 days ahead, covered tightly, and refrigerated. Bring the garlic butter to room temperature before using. The broccoli can be cut up 1 day ahead, stored in plastic bags, and refrigerated. Boil the broccoli just before serving.

ROASTED GARLIC BUTTER

2 large, plump heads garlic (about 3½ ounces each)

2 teaspoons extra virgin olive oil

Salt and freshly ground black pepper

8 tablespoons (1 stick) unsalted butter, at room temperature

2 large heads broccoli (3 pounds)

1. To make the roasted garlic butter, position the rack in the center of the oven and preheat to 400°F.

2. Cut each garlic head in half crosswise. Drizzle the cut surfaces with the oil, then season with a sprinkle of salt and pepper. Put the halves back together to re-form into heads. Wrap each head in aluminum foil and place on a baking sheet. Bake until the garlic is tender when squeezed and the cut surfaces are deep beige (open up the foil to check), about 35 minutes. Cool completely.

3. Squeeze the soft garlic flesh out the hulls into a small bowl. Add the butter, ½ teaspoon salt, and ½ teaspoon pepper. Using a rubber spatula, mash the garlic and butter until well combined. Cover tightly and refrigerate until ready to use. (The garlic butter can be prepared up to 3 days ahead.) Bring to room temperature before using.

4. To prepare the broccoli, cut off the tops and separate into florets. Using a sharp paring knife, trim the thick skin off the stems. Cut the pared stems crosswise into ½-inch rounds. (The broccoli can be prepared up to 1 day ahead, stored in plastic bags, and refrigerated.)

5. Bring a large saucepan of lightly salted water to a boil over high heat. Add the broccoli stems and cook for 2 minutes. Add the florets and cook until the broccoli is crisp-tender, about 2 more minutes. Drain quickly and return to the warm cooking pot. Do not drain the broccoli completely dry—leave some water clinging to the broccoli.

6. Add the softened garlic butter to the broccoli and mix gently, allowing the butter to melt and combine with the small amount of water in the pot to form a light sauce. Transfer to a warmed serving bowl and serve immediately.

Brussels Sprouts in Sherry Cream Sauce

My friend Diane Kniss contributed this recipe, which is a regular item on her annual Thanksgiving menu. And as Diane rarely serves less than two dozen particular folks who expect nothing but the best from her, she is very careful about what dishes make the cut.

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