Recipe: Broccoli Deliciousness
What could be more all-American than a guy having a standard potluck dish? Not much. It's like, "Oh, Tim will bring his famous spicy chicken wings!"
Well I've recently decided that I will bring the same thing to almost every potluck. Luckily these potlucks have not had significantly overlapping groups of people -- I haven't been busted. So it's been broccoli, broccoli, and more broccoli. And frankly I think it's tasty. So here it is.
This is adapted from "Garlicky Sesame-Cured Broccoli Salad" from the NYTimes last year. I've changed the quantities slightly.
2 teaspoons red wine vinegar
1.5 teaspoon kosher salt
3 large or 4 small broccoli crowns, 2 pounds total, cut into bite-size florets
2/3 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Turn off heat. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.