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Thursday, April 7, 2011

Garlicky crumb-coated broccoli FFwD


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.

13 comments:

  1. 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!

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  2. I'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!

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  3. I found that I did a "coating drizzle" when mine didn't quite stick the way I wanted... Perserverance & ingenuity paid off in the end :-)

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  4. You'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!

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  5. I also cook a lot of vegetables in olive oil, garlic and crushed red pepper.
    This 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.

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  6. 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!

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  7. I 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.

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  8. You are right...it is a broccol scampi of sorts.

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  9. Nah! Ruts are only bad if you're tired of them. Stick to what you like!

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  10. I used nut crumbs and thought that was the reason why they didn't stick to the florets. Either way, those crumbs were tasty!

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  11. I 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).

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  12. My 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.

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  13. Although I am not taking part of this cooking challenge, I think this recipe sounds great, regardless of the level of crumb sticky-ness...

    You can always do a topping instead of coating and go with that! :-)

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