Bryces Broccolini And Alfredo Dipping Sauce Food

LEMONY BROCCOLINI

Steps:

• Bring a large pot of water to a boil. Prepare an ice water bath. Blanch the broccolini in the boiling water for 1 1/2 to 2 minutes. Immediately plunge into the ice water, then drain on paper towels.
• In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for a minute, then throw in the broccolini. Toss to coat in the butter and garlic, then sprinkle with salt and pepper. Add the lemon zest and juice and continue cooking for a couple more minutes.

BROCCOLI ALFREDO PASTA

Steps:

• Cook pasta according to package directions and drain.
• Meanwhile, steam broccoli until tender, but still crisp, about 5 minutes, and drain.
• In a large saucepan, melt butter over medium heat.
• Whisk in flour until smooth.
• Gradually whisk in milk.
• Bring to a boil, and cook and stir for 2 minutes or until thickened.
• Season with salt and pepper.
• Remove from heat and stir in the cheese and broccoli.
• Toss with the pasta to coat.

BROCCOLI ALFREDO

Steps:

• Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
• Drain in a colander, RESERVING 1 cup of the WATER; set aside.
• Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
• Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.

BLANCHED BROCCOLI AND CHEESE DIPPING SAUCE

Steps:

• Blanch the broccoli by throwing florets into boiling water for 30 seconds, then draining and pouring into ice water. When cool, drain and set aside. Keep in the fridge to keep cool.
• To make the sauce, melt the butter in a pot over medium heat and sprinkle in the flour. Whisk to combine and cook until thick, about 1 minute. Pour in the milk and heat until it thickens. Add the grated cheese, cream cheese, salt, Cajun spice, mustard powder and pepper to taste. Stir to melt. Taste and adjust seasonings. Serve hot with the cold broccoli and use as a dipping sauce.

BROCCOLINI WITH CREAMY LEMON SAUCE

Steps:

• Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
• Drain well.
• To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
• Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
• Serve warm.