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VEGETABLE RECIPES

Sauteed Broccoli with Toasted Garlic, Orange and Sesame

Makes 4 to 6 side dish servings

1 medium head broccoli

2 teaspoons sesame seeds

2 tablespoons olive oil

2 1/2 tablespoons thinly sliced garlic cloves

1/4 to 1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1 tablespoon oyster sauce

1/2 teaspoon finely grated orange peel.

Rinse broccoli. Cut off thick stem where it meets slender stalks and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.

Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.

Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil and stir. Transfer to small bowl and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.

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Sauteed Cauliflower with Apples and Sherry

Makes 4 to 6 side dish servings

1 medium head cauliflower

2 tablespoons unsalted butter

1/2 teaspoon salt

2 tablespoons shallots, minced

2/3 cup Braeburn or other apple in 1/4-inch dice

1 tablespoon amontillado sherry

1/2 teaspoon freshly ground black pepper

Grated nutmeg

Pull off leaves from cauliflower and trim tough stem end away. With sharp paring knife separate cauliflower into florets, leaving 1-inch stem at base of each floret. Cut pieces in two lengthwise and lay flat side down. Cut each piece lengthwise in two, and repeat until you have 2-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. There should be 16 ounces, about 7 cups of cauliflower. Set aside.

Melt butter over medium-low heat in large skillet until brown, about 4 minutes. Transfer to small bowl and set aside.

Toss cauliflower, salt and 5 tablespoons water in empty skillet, cover, and set over high heat. Cook until cauliflower is tender, shaking pan and stirring once, 5 minutes. Uncover skillet (water should be gone) and toss. Drizzle with reserved butter. Stir in shallots and apples, then cook, stirring until tender, about 2 minutes. Add sherry and pepper, and toss to combine. Transfer to warm serving platter and sprinkle nutmeg over top.

Source - New York Times News Service