June 21, 2020
Multiple Contestants, including, but not limited to,
Alexander + Troy, Season 1
Jack, Season 3
13 down…86 to go!
I’ve been upfront that the MasterChef Junior Cookbook has many ingredients and dishes I’ve never tasted or cooked before, one of which happened to be the simple broccolini, which I learned is a hybrid of broccoli, developed in Japan. It’s considered to be more delicate and slightly sweeter.
Personally, I thought it was wonderful. I bought enough to try it a few different ways. The day before we tried it on the grill with some lemon juice. But I have to say, we enjoyed this MCJ recipe the most. I loved giving it a good pan sear and getting it to be both tender and crispy.
What I did differently:
- I like my veggies with lots of color and more done than al dente. To get there, I knew I would burn the minced garlic it called for. So I threw in a few whole pieces of garlic. It still added lots of flavor, and I have no issue mincing the garlic after it’s cooked to enjoy with bites of the dish. Feel free to use this hack! It’s been a game changer for me.
- I couldn’t resist adding shaved Parmesan to the dish. Who doesn’t love broccoli and cheese?! This is just the elevated version.
P.S. What’s your favorite veggie side dish? I love veggies more and more as I’ve gotten older. I want all the mushrooms, asparagus, cauliflower, and Brussel Sprouts (done right, you’ll hear more of my thoughts on this in the next post ;P). And now, I think I’m adding sautéed broccolini (with Parmesan) to the list!
All my love,
Dani, a big tid
This Is Gonna Be Fun.
Make sure to subscribe so you don’t miss out on any of the good stuff–growth + successes, failure + flops, and all honest moments in between!