Filling In The Blanks
I was looking at my recipe index the other day and couldn’t believe I hadn’t made anything with broccoli yet. A perennial favorite for both myself and D, it somehow managed to slip through the cracks. I’d harvested several boxes of it from the farm back in the spring but had to get these two small heads at Headhouse since our broccoli has been kaput for several weeks now.
There’s nothing really revolutionary about this dish. I’ve found the key to getting the most bang for your flavor buck is using vegetable stock to cook everything instead of water. It’s a fast, easy, one-pot meal that’s bound to please just about everyone at the table, kids included.
Hmmm… I’m kinda stumped for anything else to say about broccoli and vermicelli. We all know the merits of broccoli so no point is spelling those out. Let’s see, what else is worth mentioning? Did I tell you yet that we had our last market day at Headhouse this past Sunday? It was quite sad to say goodbye to some of our regulars there. Still, it was time to go, if only because none of us could properly count money or open those pesky plastic produce bags anymore due to our frozen fingers. The market’s continuing to Christmas though (we’ll just not be there) so if you’re in Philly, please continue to patronize the die-hard farmers/producers there. Headhouse has been a real boost for our small urban farm. Thanks to this great market, we’ve managed to pull in several thousand dollars more in sales and far exceed our projected profits for the year! Thanks to Nicky for being such a great market manager!
Tomorrow I’ll regal you with tales of how I entered a pie contest without a pie. Curious? Trust me, you’ll want to check back and see this yummy treat (and potential blue ribbon entry?). It’s definitely a winner for Thanksgiving and Christmas hostess gifts!
BROCCOLI TOSSED WITH VERMICELLI
Adapted from Trim and Terrific American Favorites
2 c. fresh broccoli florets
5 oz. vermicelli or angel hair pasta
3 c. vegetable stock
2 cloves garlic, finely minced
1 T. olive oil
pinch of crushed red pepper flakes
1/2 c. grated asagio cheese
salt and pepper to taste
Place 1 c. vegetable stock in a medium saucepan and add broccoli florets. Steam over medium-high heat until florets are just tender. Remove from stock with a slotted spoon or spider. Add remaining two cups of stock to the stock in the pan and bring up to a boil.
Break vermicelli into 2 inch pieces and add to boiling stock. Cook for 7-8 minutes until al dente.
While pasta cooks, toss broccoli with garlic, olive oil, red pepper flakes, salt and pepper. Drain pasta and add to broccoli and toss well. Add most of the grated cheese and toss. Sprinkle with remaining cheese and serve immediately with a hunk of crusty bread.