Broccoli With Red Onions Blue Cheese And Mint Recipes

BROCCOLI AND RED ONION QUICHE

Steps:

• Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
• Put the broccoli and red onions in a large bowl. Add the pepper jack and toss to combine.
• Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the chives. Add the and paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.
• Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
• Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
• Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

BROCCOLI WITH BLUE CHEESE SAUCE

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat and add the flour. Cook, whisking constantly, until the butter begins to toast the flour, about 3 minutes. Add the rosemary and nutmeg and whisk for 15 seconds to toast. Add the milk. Bring the sauce to a simmer and cook for 5 minutes over low heat, stirring occasionally. Add the blue cheese and whisk until melted. Set aside over low heat to keep warm.
• Bring a pot of salted water to a boil. Set up a bowl of ice water and set aside. Line a tray with paper towels.
• Trim the broccoli stems and break the heads into equal-size florets. Add the broccoli to the boiling water and let cook until bright green and tender but still with a slight resistance when pierced with a knife, 3 to 5 minutes. Transfer the broccoli to the ice bath for about 10 seconds just to shock and stop the cooking. Using a spider or a slotted spoon, transfer the broccoli from the ice bath to the paper towel-lined tray. Give the tray a good shake to get any excess water off the broccoli. Set aside.
• Heat the remaining 2 tablespoons butter together with the olive oil in a large cast-iron pan over medium heat. Add the shallots and garlic and cook until softened, 3 to 4 minutes. Season with salt and pepper. Add the broccoli and toss gently with a wooden spoon or tongs to coat. Cook until heated through, 2 to 3 minutes.
• Remove the broccoli from the heat and ladle the warmed blue cheese sauce over the top. Garnish with the minced Fresno and freshly ground black pepper.

BROCCOLI WITH RED ONIONS, BLUE CHEESE AND MINT

Steps:

• Cut broccoli into large pieces.
• Steam broccoli until tender but still bright green, about 10-12 minutes.
• Peel onions and cut in half through root end. Cut onion into thin slices.
• Heat oil in large skillet. Add onions and cook until soft, and some are dark brown and crispy, about 10 minutes.
• Put broccoli in a large bowl, add onions, cheese and mint.
• Toss, adding salt, pepper and more olive oil if necessary.
• Serve immediately.

BROCCOLI AND RED ONION QUESADILLAS

Steps:

• Make the broccoli filling. Steam the broccoli crown for four minutes, then remove from the heat. Rinse with cold water and pat dry. Slice 1/4 inch thick. Heat the oil over medium-high heat in a large, heavy frying pan, and add the red onion. Cook, stirring, until tender and seared on the edges. Add the sliced broccoli. Cook, stirring, until seared on the edges, about three minutes. Stir in the cilantro or epazote, season with salt and pepper, and remove from the heat. Taste and adjust seasoning.
• In a microwave: Place a corn tortilla on a plate. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
• In a pan: Place a corn tortilla in a pan. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place another tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

BROCCOLI WITH ONION CHEESE SAUCE

Steps:

• Steam broccoli until crisp-tender. Drain well. Place broccoli in shallow serving dish.
• While broccoli is cooking, melt butter in medium saucepan over medium heat. Add onion and cook until tender, about 8 minutes.
• Stir in flour. Add milk; cook and stir until sauce comes to a boil for several minutes.
• Stir in cheese until it melts; add salt, pepper and garlic powder.
• Pour over hot broccoli and serve.