This Friday's challenge for French Fridays with Dorie was a simple, delicious way to prepare some broccoli. I steamed some stalks, sauteed some minced garlic in butter. After the garlic was softened, I added breadcrumbs and then some chopped parsley. The stalks had been drained and patted dry and were coated with the breadcrumbs.
Here is were I failed, by coating didn't coat. Some of it got on, but most ended up sprinkled on the final dish. I am a coating failure.
It was tasty. A bit like broccoli scampi. I like my broccoli cooked in olive oil, garlic and red peppers. I'm not looking for a new method for one of my favorite veggies. Maybe we are stuck in a rut, but I'm ok with that.
My coating didn't coat as well as I would've expected either. Although you may not use this method again, kudos for trying it! Your dish looks great!
ReplyDeleteI'm sorry you are a coating failure...it's quite sad! Luckily, you've got a great combo to fall back on w/the garlic, olive oil and red peppers. Sounds yummy!
ReplyDeleteI found that I did a "coating drizzle" when mine didn't quite stick the way I wanted... Perserverance & ingenuity paid off in the end :-)
ReplyDeleteYou're not coating failure! I think when we see breadcrumbs in a recipe we imagine something breaded like a cutlet. But I think these were meant to be a loosely interpreted coating. A lot of mine fell off, too, and so did a lot of others'. That's just how the breading crumbles. =) Your version of the broccoli sounds good too, though. Nothing wrong with sticking with what you love!
ReplyDeleteI also cook a lot of vegetables in olive oil, garlic and crushed red pepper.
ReplyDeleteThis works on cauliflower and is delicious. But many times I do
use a coating of bread crumbs as we did on this broccoli dish. Tricia enjoyed her
dish as much as her Dad and I did. Your photo is great.
I agree with Christina ... I fully believe the intent of the breadcrumbs was to accompany the broccoli, not fully coat it. Mine did the same as yours and that was fine with me because I could pick up a little fork-full of it here and there!
ReplyDeleteI renamed mine to crumb dusted ;-) Make sure to add the lemon zest next time. I think that lightens up the dish a bit and the smell its heavenly.
ReplyDeleteYou are right...it is a broccol scampi of sorts.
ReplyDeleteNah! Ruts are only bad if you're tired of them. Stick to what you like!
ReplyDeleteI used nut crumbs and thought that was the reason why they didn't stick to the florets. Either way, those crumbs were tasty!
ReplyDeleteI wouldn't call that a failure. Some clings to the broccoli, some sits tastily at the bottom of the serving dish. It's all good (and by good, I mean delicious).
ReplyDeleteMy coating didn't stick so well either, but it still tasted so good I didn't think of it as failure. You shouldn't either.
ReplyDeleteAlthough I am not taking part of this cooking challenge, I think this recipe sounds great, regardless of the level of crumb sticky-ness...
ReplyDeleteYou can always do a topping instead of coating and go with that! :-)