Wizard Recipes

Look for sturdy dark green spears with tight buds, no yellowing, and a high floret-to-stem ratio. Some varietals have purple tints or accents. Broccolini is a cross between broccoli and a Chinese green; it should be prepared just as broccoli. In either case, plan on 5 to 6 ounces per serving.

To store: Trim about 1?2 inch off the bottom of each stem. Stand up in large drinking glasses with about 1 inch of water, cover the heads with a plastic bag, and refrigerate for up to 4 days.

To prepare: Wash well. Cut into small florets; thick stalks should be shaved with a vegetable peeler.

To roast: Slice the stalks into long, spearlike quarters. Place these spears and the florets on a lightly oiled lipped baking sheet; sprinkle with olive oil. Roast in a preheated 400°F oven until lightly browned and crunchy-tender, tossing once or twice, about 40 minutes.

To steam: Slice the stalks into 1-inch segments; also cut these in half through a cut side. Place in a steamer basket set over 2 inches of water and the juice of half a lemon in a large pot set over high heat. Cover, reduce the heat to medium, and steam for 2 minutes. Add the florets, cover again, and continue steaming until tender, about 5 minutes.

To microwave: Slice the stems into 1-inch segments. Place the stems and florets in a large glass baking dish. Add a splash of broth, wine, dry vermouth, or water, as well as a small pat of unsalted butter or a drizzle of olive oil. Cover and microwave on high until tender, about 4 minutes.

To serve: Toss with salt and pepper; if desired, add chopped parsley, finely grated lemon zest, or minced peeled fresh ginger.

Broccoli Raab

A classic Italian green, broccoli raab (or rabe, but pronounced “rahb”) is a leafy green with hearty, edible stems. It should be dark green from top to bottom; the small stalks should be firm and have no cabbage smell, a sign of age. Since it’s bitter and a little sharp, plan on 3 to 4 ounces per person.

To store: Place in a plastic bag, poke a couple of small holes in the bag, seal, and refrigerate for up to 3 days.

To prepare: Wash thoroughly to remove any grit or dirt. Trim 1?2 inch off each stem.

To braise: Cut into 3-inch chunks. Heat a couple of tablespoons of olive oil in a large skillet; add several minced garlic cloves and a few red pepper flakes. Cook for 30 seconds. Add the broccoli raab, stir well, and pour in dry vermouth, white wine, vegetable broth, or unsweetened apple juice to a depth of less than 1?4 inch. Cover and cook until tender, stirring occasionally, about  6 minutes.

To roast: Place whole on a lightly oiled baking sheet and drizzle with some olive oil. Bake in a preheated 400°F oven, turning once, until tender and browned, about 15 minutes.

To serve: Season with salt and a little sugar, if desired, as well as with finely grated lemon zest, aged balsamic vinegar, white balsamic vinegar, rice vinegar, or more red pepper flakes.

The broccoli plant is a dark-green vegetable with a firm stalk and branching arms that end in florets. The name comes from the Latin word brachium, meaning “arm” or “branch,” or the Italian word broccolo, for “cabbage sprout.”

The edible portions are the florets and 6 to 8 inches of the supporting stem. Broccoli is closely related to cauliflower, cabbage, and Brussels sprouts.

Varieties

The most common type of broccoli in the United States today is the sprouting, or Italian, green broccoli. The light-green stalks are topped by umbrella-shaped clusters of dark-green florets. This variety is also called the Calabrese, named after the Italian province in which it was first grown. Broccoli rabe, a distinct but related type, has smaller florets and a stronger flavor.

Origin & botanical facts

Broccoli dates back to the time of the Roman Empire, when it was cultivated from wild cabbage native to coastal Europe. It was brought to the United States in the early 1900s by Italian immigrants to northern California. Currently, 90 percent of the domestic commercial market is supplied by California producers.

Although it is not a popular vegetable worldwide, broccoli began gaining popularity in the 1970s, when consumption per person increased from about a half pound per year to the current 4 ½ pounds.

Today, broccoli ranks 11^th among leading U.S. vegetable crops. The broccoli plant is an upright annual, able to reach a height of 3 feet, with large spreading leaves.

Usually grown from seed, broccoli is harvested 80 to 120 days after planting. The consumed portion of broccoli is actually a group of buds that are almost ready to flower. Overmature broccoli is tough and woody because the plant sugar is converted to lignin, a type of fiber that is not softened by cooking.

Uses

Broccoli with the tiniest buds and the darkest blue-green color should be selected. Avoid those with a yellowish cast. Broccoli should be stored unwashed in an open bag in the refrigerator, because excess moisture encourages the growth of mold.

Before use, broccoli should be rinsed thoroughly under cold running water to remove any dirt. Broccoli can be consumed raw as an appetizer with dip or in salads, or it can be cooked in a variety of ways.

Well-cooked broccoli should be tender enough to yield to a fork, yet remain crisp and bright. Because the florets tend to cook faster than the stalks, stalks should be split to expose more surface area, which ensures even cooking.

The florets also may be cut from the stalks and added after the stalks have been cooking for 2 to 3 minutes. Broccoli can be boiled, steamed, microwaved, stir-fried, or puréed and added to soups.

Nutrient composition

Broccoli is high in vitamin A (betacarotene) and vitamin C. The vitamin A and various phytochemicals, such as isothiocyanates, indoles, and bioflavonoids, in broccoli may help prevent cancer.

Any of several species of plant grown for its acrid seeds and leaves, which are called mustard greens. The mustard plant belongs to the same family as broccoli, Brussels sprouts, collards, kale and kohlrabi.

Down through the centuries it has been used for culinary as well as medicinal purposes; the most notable example of the latter is mustard’s purported efficacy as a curative for the common cold.

The name is said to come from a Roman mixture of crushed mustard seed and MUST (unfermented grape juice), which was called mustum ardens (”burning wine”). Likewise, the French word moutarde (”mustard”) comes from a contraction of their moust (”must”) and a form of ardent (”hot” or “fiery”).

There are two major types of mustard seed - white (or yellow ) and brown (or Asian ). A third species, the black mustard seed, has been replaced for most purposes by the brown species because the latter can be grown and harvested more economically. White mustard seeds are much larger than the brown variety but a lot less pungent. They’re the main ingredient in American-style mustards.

White and brown seeds are blended to make English Mustard. Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. Mustard seeds are sold whole, ground into powder or processed further into prepared mustard.

Powdered mustard is simply finely ground mustard seed. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months. Whole seeds are used for pickling, flavoring cooked meats and vegetables and as a source for freshly ground mustard.

Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings