Marian Burross Broccoli Puree Recipes

MARIAN BURROS'S BROCCOLI PUREE

Steps:

• Wash the broccoli and cut off about one inch from stem end. Cut the remaining tough stem from the broccoli flowerettes. Cut stems into one-and-one-half-inch or two-inch pieces and cook in boiling water for five minutes. Add the flowerettes and cook another five to seven minutes, until they are firm but tender. Drain and rinse with cold water to stop cooking process.
• Puree the broccoli with the milk and butter in a food processor or blender in several batches. Season with salt, pepper and nutmeg and return to heat, cooking slowly until all liquid has evaporated.

BROCCOLI PUREE

Steps:

• Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
• Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
• Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

CAULIFLOWER PUREE

Steps:

• Break cauliflower into florets and steam or cook in boiling water until barely tender. Drain and run under cold water to stop cooking.
• Place in a food processor and, using steel blade, process together with butter to a puree.
• Season with salt, pepper, nutmeg and paprika. Refrigerate if desired.
• To serve, heat thoroughly, thinning with milk if necessary.

MARIAN BURROS'S RED CABBAGE

Steps:

• Slice five center slices from each cabbage, one-quarter- to one-half-inch thick. Saute in hot butter about three minutes, until barely soft, so cabbage slices keep their shape.
• Stir in preserves and wine to glaze cabbage.

MARIAN BURROS'S GANACHE

Steps:

• Place the chocolate in a large bowl and set aside.
• In a saucepan over medium heat, combine the cream and vanilla bean, and bring just to a boil. Remove from the heat immediately. Discard the vanilla bean and pour the cream over the chocolate, stirring to dissolve the chocolate pieces.
• Refrigerate the chocolate cream for one hour, or until the mixture is completely chilled, stirring occasionally.
• Beat the chocolate cream until it holds a peak. Refrigerate again for half an hour, or until ready to use.

BROCCOLI PUREE

Steps:

• Trim and cut the broccoli into florets. If the stems are large, trim and cut them into large bite-size pieces. There should be about 6 cups.
• Put the broccoli pieces in a saucepan with water to cover and salt. Bring to a boil and simmer about 10 minutes or until tender but not mushy. Drain.
• Put the broccoli in a food processor and puree it. Or, preferably, put it in a conical food mill and press it through into a saucepan.
• Heat the puree gently while stirring in the butter, garlic, salt, pepper, nutmeg and cheese. When piping hot serve immediately.

BROCCOLI ROMANESCO AND PARMESAN PUREE

Steps:

• Heat oil in a large skillet over medium heat. Add broccoli Romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 teaspoon salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet.
• Puree half the broccoli Romanesco in a food processor, and then transfer to a large bowl. Puree remaining broccoli Romanesco. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree.
• Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved broccoli Romanesco and more cheese. Serve immediately.

MEXICAN PIZZAS

Steps:

• Marinate turkey pieces in oil and vinegar dressing for an hour or longer.
• Toast tortillas.
• Saute onion, red pepper and jalapeno in olive oil until onion is golden. Add puree and basil and cook until sauce thickens. Stir in turkey and season with pepper.
• Divide topping among four tortillas and spread evenly over tops. Sprinkle with goat cheese and broil for a minute or less until edges of tortillas begin to brown.

MARIAN BURROS'S GRAVLAX

Steps:

• Split fish into two halves. Remove all bones. Wash and wipe skin.
• Combine sugar, salt and pepper and sprinkle over fish flesh.
• Coarsely chop one bunch of dill and sprinkle over fish.
• Place the two salmon halves, flesh side together, in an enamel or glass container and wrap tightly with plastic wrap and aluminum foil. Place a brick or other heavy weight on top of salmon and refrigerate 3 to 4 days, turning salmon occasionally.
• To serve, remove and discard dill and scrape off seasonings. Slice salmon thinly and garnish with remaining bunch of fresh dill (reserving a heaping tablespoon to use in mustard sauce) and lemon. Serve with mustard sauce.