Broccoli In Orange Shallot Butter Food

QUICK BROCCOLI WITH ORANGE SAUCE

Steps:

• Cook broccoli according to package directions. Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain broccoli; drizzle with sauce.

BROCCOLI WITH FRIED SHALLOTS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
• Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
• Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.

BROCCOLI IN ORANGE SHALLOT BUTTER

Steps:

• Cook broccoli in boiling salted water until tender but firm (about 5 minutes).
• Drain, run under cold water and pat dry.
• Simmer orange juice in saucepan with shallots until juice reduces to 2 tablespoons.
• Add butter and orange peel.
• Cook until butter has melted.
• Add broccoli and cook until heated through.
• Add salt and pepper to taste and serve immediately.

BABY BROCCOLI WITH ORANGE SAUCE

Steps:

• In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.
• Meanwhile, in a small skillet, combine orange juice, shallots, vinegar, and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.

SOLE WITH ORANGE BROWN BUTTER

Steps:

• 1. Season the fillets with the salt and pepper and dredge them in the flour. Shake off any excess flour. Put half of the oil in a large sauté pan over high heat. When the oil is hot but not smoking, sauté the fish on one side for 3 minutes. Then flip and cook on the other side until just done, 1 to 2 minutes; the fillets should be golden brown and just cooked through. Transfer them to a platter and keep them warm in a 200°F oven while you make the sauce.
• 2. Add the remaining oil and the butter to a sauté pan and cook over high heat until the butter starts to foam. Add the shallot. Cook until it is golden and the butter is a pale hazelnut brown, about 1 minute. Add the orange juice and cook for 1 minute more. Add the lemon juice. When the butter mixture starts to foam again, remove the pan from heat. Season with more salt and pepper, if desired.
• 3. Put a piece of sole on each plate, drizzle with the brown butter, and serve immediately.

ORANGE BROCCOLI

Steps:

• In a small bowl, combine orange juice, soy sauce, ginger, garlic powder, honey, and cornstarch.
• Mix until corn starch is dissolved.
• Set aside.
• Heat oil in a large nonstick skillet over medium heat.
• Add broccoli.
• Cook, stirring frequently, until broccoli is bright green, about 2 minutes.
• Stir orange juice mixture and pour over broccoli.
• Cook, stirring, for a few minutes, until broccoli is evenly coated and sauce is thick and clear.

BROCCOLI WITH ORANGE BROWNED BUTTER

Steps:

• Cook broccoli according to package directions. Meanwhile, in a small heavy saucepan, cook butter over medium heat for 3-4 minutes or until golden brown. Stir in the orange zest, salt and nutmeg., Drain broccoli. Add to the saucepan and toss to coat.